Chocolate crepes

June 2nd, 2012 § Comments Off on Chocolate crepes § permalink

An attractive way to turn simple ingredients into a mouth watering dessert.

  • 3 eggs
  • 1 cup milk
  • 2 T flour
  • 3 T good quality cocoa powder
  • 1 T sugar
  • 1 t baking powder
  • a pinch of salt
  • 2 T butter

Rub the frying pan with butter. Place over a moderate heat.

Beat eggs and add the remaining ingredients. Blend well until the batter will be a light cream.

When the heavy frying pan is very hot, pour just enough batter to cover the pan with a very thin layer. If necessary, tilt the pan to spread evenly to the pan.

Decrease the heat so the batter will cook slowly.

Cook it on one side, then brown it on the other. Turn with a spatula or flip in the air, if you can!

Pour in the butter again and pour it out again for the next crepes.

for the filling:

  • 6 T chocolate drops
  • While the second crepe cooks, spread 1 T chocolate drops over the first crepe.

    Roll it and put it into a cooky sheet to keep warm.

    Serve warm. Makes 8-10 crepes.

    Creme caramel

    April 7th, 2012 § Comments Off on Creme caramel § permalink

    Caramel cream flan or creme brulee are variations of creme caramel.

    A very classical but also elegant pudding type dessert, which was very popular during the last century.

    for the caramel:

  • 1/2 cup sugar
  • 1/4 cup water
  • Boil sugar and water together in a small pan without stirring until the syrup thickens and caramelises.

    Pour the caramel while still hot to 6 creme caramel moulds(ramekins).

    for the creme :

  • 3 eggs
  • 1 1/2 cup milk
  • 1/2 cup sugar
  • 1 t vanilla extract
  • grated lemon est
  • Whisk the eggs and sugar together. Add vanilla. Pour milk and beat them until well combined. Finally add lemon zest.

    Pour the mixture to 6 ramekins.

    Place the ramekins into a pressure cooker. Pour water into the cooker until it reaches halfway of the moulds, but be careful not to get water into the ramekins. (Bain-Marie method)

    Cook for 15 minutes. Remove the ramekins and set aside to cool.

    Run a knife around the edge of the ramekins and turn out onto a serving plate. Refrigerate.

    Souffle with tahin and grape molasses

    March 22nd, 2012 § Comments Off on Souffle with tahin and grape molasses § permalink

    • 70 gr tahin
    • 3 T grape molasses
    • 3 eggs
    • 50 gr sugar
    • 2 T flour
    • 1 t baking powder

    Brush the souffle dishes with softened butter and apply a thin layer of granulated sugar. Shake to coat all parts.

    Preheat the oven to 180°C.

    Whisk the eggs with sugar.

    Beat tahin with grape molasses.

    Add the whipped egg tahin-molasses mixture. Then add flour and baking powder. Keep whisking to give volume to the souffle.

    Spoon the mixture into the souffle dishes by filling the half of them each.

    Bake at 180° C for 15 minutes.

    The souffle should have risen by two third of its original height. It must be crisp on top and moist in the centre.

    Baklava rolls (Dürüm baklava)

    March 17th, 2012 § Comments Off on Baklava rolls (Dürüm baklava) § permalink

    Baklava rolls

    The most well known sweet in 30 minutes!!

  • 3 sheets filo pastry for baklava
  • 80 gr butter
  • Melt butter in a low heat.

    For the filling:

  • 1 cup walnut (coarsely cut or chopped)
  • 2 rusk (crushed) (???????? ????????? , buğday peksimedi)
  • 1 T. cinnamon
  • 6 T. brown sugar
  • Mix the filling ingredients.

    Brush each sheet of filo pastry with melted butter, layer by layer. Once 3 sheets of filo are pressed together, sprinkle the filling mixture over the sheet.

    Roll tight lengthwise until the end. Brush the cylinder with melted butter. Cut the long cylinder into approximately 10 cm pieces.

    Place into an oven tray.

    Bake in 200° C pre heated oven for 25-30 minutes until golden brown.

    For the syrup:

  • 1  cup sugar
  • 1 cup water
  • 1 T lemon juice
  • Put the water and sugar in a pot. Bring to a boil for 10 minutes, first stirring constantly. Simmer for 20 minutes and add lemon juice.

    Dip your first finger into the syrup, if it sticks to your thumb finger it means that the syrup is ready!

    Remove the baklava rolls from the tray and dip in the syrup.


    Yogurt delight with tahin sauce

    January 30th, 2012 § Comments Off on Yogurt delight with tahin sauce § permalink

    Tahin (sesame seed paste) has always occupied a central place in Anatolian social life for centuries. It classically accompanied with pekmez (molasses syrup).

    Tahin is a source of calcium, protein and a source of vitamin B and E. It reduces the chance of osteoporosis and other muscular generated diseases such as rheumatoid arthritis.

    The fresh fluid tahin paste is perfect for sauce usage.

    I bought this fresh tahin paste from a store in Turkey. It is thinner than the ones we buy. Because they were making it at the store from ground sesame seeds with a special blender machine. In other words, when it is fresh, it is more fluid and thin.

    Especially for these cold days, tahin is a remedy that gives us energy.

  • 3 eggs
  • 1 cup coarse semolina (irmik)
  • 1 cup flour
  • 1 cup sugar
  • 1 cup yogurt
  • 1 t baking powder
  • Separate eggs. Beat whites until stiff with a pinch of salt. Set aside. 

    Beat yolk  in another bowl.  

    Mix together yolks and whites, then add sugar.

    Add yogurt and beat.

    Put semolina, flour and baking powder and combine well.

    Place the batter in a greased cake pan (20 cm diameter). 

    Bake in pre-heated 180° C oven for 35-40 minutes until golden brown. 

    While baking prepare the syrup.


  • 4 cup sugar
  • 3 1/2 cup water
  • 1/2 t lemon juice
  • tahin sauce
  • Boil sugar and water in a saucepan. When the liquid comes to a full rolling boil, add lemon juice. Boil until the syrup becomes viscous. 

    Take the cake from oven and pour approximately 1 cup boiled water. Wait for 5 minutes to absorb it. 

    Then slowly pour (bit by bit) the hot syrup all over, while the cake is still hot.  Cover it with a wrap and let it soak up the syrup. Tastes even better next day.

    Store in refrigerator.

    Before serving, spread over fresh tahin sauce for extra flavour.

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