Oven baked Mirabelle plum jam

August 17th, 2020 § Comments Off on Oven baked Mirabelle plum jam § permalink

Among the most delicate plum variety is the yellow gold colour with sweet rich flavoured and scented Mirabelle plums. Bereketia (Μπερεκέτια) is the Greek name of it.

They are harvested mid August when they are fully matured.

In sping the tree has beautiful white flower bushes. The tree needs a lot of sun for full aroma of the fruit. Their pulp is firm and have a yellow to brown colour.

It has a particularly aromatic sweet flavour. They are eaten as raw fruit as well as these plums support cooking well.

The fruit is characterized by high potassium content which is also digestive. It contains vitamin C. The fruit enhances the immune system.

Mirabelle plum tree is one of the most popular fruit of our garden.

With this year’s harvest, I made oven baked method jam which is thicker than the traditional ones that are cooked on stove.

  • 1 kg Mirabelle plums
  • 800 gr sugar
  • 1 t. freshly squeezed lemon juice
  • 1 t. Kirsch liqueur (optional)

Get rid of their stalks. Then, they must be halved and pitted. It is very easy for this fruit to pit. Finally quickly wash them.

Put it in a saucepan, add sugar and cook over medium heat by stirring time to time. Add Kirsch and stir well.

Remove any foam by the help of a spoon.

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After the plums cooked and begin to thicken, pour the lemon juice and transfer the hot fruit mix to an oven tray and place it to pre-heated oven for 100 °C about 2.5 hours.

Don’t stir during the oven. The colour changes yellow to orange.

After cooling a bit, put into jars and seal with lids.

This jam can be kept for months.

Pickled okra

July 15th, 2020 § Comments Off on Pickled okra § permalink

Okra is one of the popular superfood around the world. But the most unusual feature is that, it has gummy and gelatinous substance when cooked after the pod is released. A lot of people dislike to cook okra, due to its sticky texture. This thick gel called mucilage, which helps to lower the cholestrol level. It also helps to remove toxins from the body. Okra also contains lectin which is a type of protein that inhibits the growth of human cancer cells.

The Nortern Aegean region of Gömeç county is famous with its okra, as it is sown in Gömeç Plain. There you can find two types of okra, red and green. The red one called kınalı (hennaed) when cooked, turns green. The reputation of the quality of the okra sown in Gömeç Plain, certainly deserves a geographical indication.

Summer is the best time to experience the wonders of okra, when fresh okra is available.

I enjoyed this delicious superfood by preparing pickles.

  • 1 kg okra
  • 1,5 lt water
  • 1 or 2 T. rock sea salt
  • 1 1/2 cup high quality natural grape vinegar
  • 5 cloves of garlic (peeled)
  • 8-10 chickpeas
  • 1 celery stalk
  • 6 whole peppercorns

Wash the okra.

Put clean water to a pan and bring to boil then leave to cool (water distillation).

When it is completely cool, mix sea salt and grape vinegar to the water.

Sterilize a big glass jar (or jars) by running it (them) through the dishwasher.

First, place 3-4 chickpeas in the bottom of the jar. The pickles will develop easily by the help of chickpeas.

Layer the okra with peeled garlic and the rest of the chickpeas one by one in order. Fit all the ingredients into the jar. Pour the prepared distilled liquid over.

Cover with celery stalk.

Seal and set aside in a cool, dark place for at least two weeks, to allow flavours and develop.

If you put 1T. sea salt , it is recommended to store the jar in refrigerator, after opening.

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Seven-spice cookie ~ Kömbe

May 23rd, 2020 § Comments Off on Seven-spice cookie ~ Kömbe § permalink

The cookie dough is made from a beautiful mixture of fresh ground spices that include mahlebi, mastic, cinnamon, ground cardamom, ginger, clove, ground nutmeg and anice seeds with crushed walnut filling. During Ramadan, these seven-spicy cookies are a tradition of Hatay and Southeast region of Turkey. Almost in every household, large amounts of kömbe cookies are formed with its special wooden moulds then baked or else can be purchased ready from a wood-fired bakery.

These are a classical ritual cookies of Sugar Feast (Şeker Bayramı) as well as perfect for every occasion of Hatay region. During Sugar Feast bayram, people visit each other and the wonderful smell of these cruncy cookies are served to the guests.

  • 150 gr. butter (melted)
  • 100 ml. extra virgin olive oil
  • 100 ml. milk
  • 1/2 cup sugar
  • 1/2 t. baking powder
  • 1 t. vanilla powder
  • 570 gr. flour
  • 1 t. seven spice mixture

for the filling:

  • 1 cup crushed walnuts
  • 3 T. powdered sugar
  • 1 t. seven spice mixture
  • 3 T. sesame seeds to cover (optional)

for seven spice mixture:

  • 6 mahlebi seeds (pastle and mortar with a grinder)
  • 1/2 t. ground mastic tears (grind with a mortar and pestle the mastic tears)
  • 1 t. cinnmon powder
  • 1 t. clove powder
  • 4 cardomom seeds (give the pods a good whack with the side of a knife and take the seeds to grind)
  • 1/2 t. ginger powder
  • ground nutmeg ( grate 1/2 t. nutmeg)
  • 1/2 t. aniseed ( crush the aniseed in a mortar and pestle)

The combination should be around 2 teaspoons. Use one teaspoon for the dough and the other one teaspoon for the filling.

Melt the butter. When it is lukewarm, put to it to a bowl. Add olive oil, milk and sugar until the sugar dissolves. Add the seven spice mixture and stir well. Slowly add flour. Knead the mixture well until the dough will be smooth and soft.

Make the dough walnut sized balls. Fill with walnut mixture to the round shaped dough and close it with hands.

Then press down one side of the filled dough, to the oiled wooden mould to take its shape. Optionally dip them to sesame seeds. (This time, I forgot to dip to sesame seeds.)

Place on a parchament baking sheet covered tray.

Bake them on preheated 160°C oven until the cookies are golden colour.

Home made dark chocolate

April 18th, 2020 § Comments Off on Home made dark chocolate § permalink

Καλό Πάσχα στην Αγριά !

#stayhome #μένουμεσπίτι #Evdekal

Quince wedges in olive oil

December 21st, 2019 § Comments Off on Quince wedges in olive oil § permalink

  • 2 big size quinces
  • 1 medium onion
  • 1 medium carrot
  • 2 cloves garlic
  • 3 T. extra virgin olive oil
  • 2 T. fresh orange juice
  • 1 T. fresh lemon juice
  • a pinch of salt
  • Thoroughly wash quinces, cut in half. Quince is a very tough and spongy fruit so it will be hard to cut.

    Slice into quarters and cut away the core also seeds away. Peel the pieces.

    Slice into wedges.

    Place the slices into a bowl of water with lemon to prevent browning.

    Slice onion into rings and make slim onion rings.

    Peel and slice the carrot.

    Coat the bottom of the pan with extra virgin olive oil.

    Heat the pan on medium high heat and add the onion rings and carrot slices.

    Stir and let cook then add the crushed garlics.

    Add quince wedges and orange&lemon juices. Sprinkle with salt.

    Cook until they are tender.

    Place them into a service plate.

    Serve cold with plenty of lemon and olive oil.

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