Plum tart

October 29th, 2013 § 0

An amazingly simple pie with the last plums of the season that are harvested in Autumn.

  • 2 eggs
  • 1 cup flour
  • 3/4 cup sugar
  • 110 gr butter (at room temperature)
  • 15 Damson plums (halved and pitted)
  • 1 T lemon juice
  • 1 t cinnamon
  • 1 t baking powder
Combine the dry ingredients; flour, baking powder and cinnamon.
Add sugar and butter in a bowl. Cream until light in colour with an electric mixer.
Add the eggs.  Finally put the dry ingredients to the batter and mix well.
Place the batter to a greased oven pan.
Put the plums over the batter, skin sides up.
Sprinkle with lemon juice and 1 T sugar.
Bake at 180° C for about 35 minutes, until golden .

Clafoutis with apple

February 13th, 2013 § 0

This is a perfect pie to make for Valentine’s day and to impress your loved one!

  • 80 gr flour
  • 150 gr hazelnut flour
  • 3 eggs
  • 50 gr butter
  • 100 gr sugar
  • 1 1/2 cup milk
  • 1 T Rum (optional)

for the apple filling:

  • 3 apples (cut into cubes)
  • 2 T sugar
  • 1/2 lemon juice
  • 2 T pine nuts
  • 1 T sultanas
  • cinnamon, ginger, nutmeg
  • 2 T walnut (coarsely chopped)
  • Simmer the cubed apples with the lemon juice in a large pan until soft. Add sugar, sultanas, cinnamon, ginger and nutmeg and cook for 8 minutes.

    Remove from the heat and add walnut and leave to cool.

    Combine sugar and butter. Add flour and hazelnut flour.
    Add 1 egg and mix well. Add 2 egg yolks, milk and if you like 1 T Rum.
    Beat the 2 egg whites in an electric mixer until you get snow peaks.
    Add the whisked egg whites to the mixture.
    Spoon it into a greased pie pan.
    Place the apples and put the remaining egg whites on top.
    Bake at 180° C for 15 minutes and decrease the oven, bake at 150° C  for 20 minutes until golden. 

    Peach pie with ice cream topping

    August 8th, 2012 § 0

    The velvet like peach from the city of Bursa, has a reputation throughout the country.

    The ones with easily detachable pits called “yarma” (to split), which was borrowed into Greek as “yarmas” (???????).

    For the dough:         

  • 1 1/2 flour
  • 125 gr. butter
  • 1/2 cup yogurt
  • 1 t. baking powder 
  • Combine the flour with baking powder in a mixing bowl. Add room temperature butter. Mix them until it resembles fine breadcrumbs.

    Add yogurt. Knead well. Divide dough almost in half and shape each into a ball.

    Wrap the small one and refrigerate for half an hour for easier rolling.           

    Place the other ball into a greased 23 cm flan tin.

    For the filling:

  • 4 medium firm peaches (preferably from Bursa-yarma)
  • 1/2 cup sugar
  • 1 t. cinnamon
  • 1 T fresh lemon juice
  • 1 t. nutmeg (grated)
  • 1 T cornstarch
  • 3 T coarsely grated walnut
  • Peel the skins of the peaches. Halve and pit them and cut into small cubes.

    Put them into a saucepan. Add sugar, cornstarch, lemon juice, cinnamon and nutmeg. Bring to boil.

    Add walnuts. Set aside to cool.

    Scoop the filling into the pie dough.

    Take the chilled ball dough. Dust rolling pin and work surface lightly with flour.

    Roll dough to a uniform thickness. Roll to a circle almost like your pie tin.

    Using the plastic strip cutter, form the upper dough and carefully place it on top of peach mixture.

    If you don’t have a cutter, simply cut the dough into thin strips and place it on the filling. With the strips make a cage design. Gently press into form of tin.

    Make a strip for the edge of the tin.  

    Brush the pie with milk and sprinkle with sugar.

    Bake at 180° C preheat oven for about 35-40 minutes, until golden brown.           

    For topping:           

    Serve with kaymak (???????) or vanilla ice-cream.

    Emmenthal quiche

    July 13th, 2012 § 0

    • 1 1/2 cup flour
    • 80 gr butter
    • 1 ½ T. yogurt
    • pinch of salt
    • Baking powder

    Place the flour in a bowl and sift it. Rub the butter into the flour.

    Add salt and baking powder. Then add yogurt. Knead the dough well until it is elastic and smooth.

    Reserve for trimming.

    Place it in a greased 22cm flan tin.  

    Filling:

    • 100 gr Emmenthal (grated)
    • 100 gr grated hard yellow cheese like gruyere or kaşar (??????) cheese
    • 100 gr curd or lor (????????)

    Mix together all the ingredients.

    Spread over the stuffing mixture and press down evenly.

    Roll out the remaining pastry, cut into thin strips and arrange in a lattice over the tart.

    For top:

    • ¼ cup milk
    • 1 egg

    Beat together egg and milk. Pour carefully into the pastry case.

    Bake in preheated oven at 180° C for 30-40 minutes, or until the pastry is firm and golden brown.

    Serve immediately.

    Pizza with sucuk(salami) and mushroom Amore mio!

    March 6th, 2012 § 2

    Turkish sucuk is a dry and spicy sausage consists of ground meat -sometimes buffalo meat- with various spices like salt, garlic, cumin, hot red pepper, cloves and sumac. The fermented mixture is stuffed into cleaned intestine of an ox. The sucuk is then hung on hook and left to dry. 

    Sucuk is an indispensible zesty topping for a spring pizza.

     
    For the dough:
  • 300 gr  all purpose flour
  • 9 gr. yeast 
  • 1/2 cup lukewarm water
  • salt
  • Dissolve yeast in lukewarm water. Put flour in a bowl and make a well in the center and put dissolved yeast in this center. By the help of a food mixer, mix it by adding water for 10 minutes to form a dough.  Of course if you don’t have a food mixer, knead the dough by hand. “Bash and pound the dough over and over again, as if it were your worst enemy” as Sofia Loren wrote in her cookbook. Form into a roll. Make two incisions on top of the dough. Cover and let rise for 30 minutes in warm place while you prepare the sauce.  

    For the sauce:  

  • 2 T. extra virgin olive oil
  • 1 clove garlic (mashed)
  • 100 gr. preferably home made tomato sauce
  • 1 t. basil
  • Saute mashed garlic with olive oil. Add tomato sauce and chopped basil. Bring to a boil for 8-10 minutes.  

    For the topping:       

  • 100 gr Afyon sucuk or dry salami
  • 100 gr mushroom (cut into slices)
  • 1 onion (cut into small pieces)
  • 1 red bell pepper (cut into cubes)
  • 100 gr. grated kaşar cheese (??????)(or a hard yellow cheese)
  • thyme
  • 1 T pine nuts
  • Roll out the dough and put on lightly greased round pizza pan. Spread the dough first and then the sauce.  

    Add the topping ingredients and finally spread the grated cheese over topping.  

    Cook in preheated hot oven 200° C about 25-30 minutes, until crisp and golden.

    Before taking it from oven, sprinkle with 1 T extra virgin olive oil and serve immediately.

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