Feta-buns

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My snack bunnies sometimes I eat them for breakfast with cup of tea or for a quick lunch at office or for take away or just any where they are like my life savers . As most of the times as I do you can make these buns and freeze them then when you are ready to serve them de-freeze as much as you need or if want to give them fresher taste put them in preheated oven for few min.  cool and fill them with feta actually they are looking pretty good at partys as well and please keep them at refrigerator after filling. Enjoy them as soon as possible! they have 3-4 days to survive :))) short shelve life.

This short shelve life reminds me something very important worth to share with our beloved readers&followers! Did you ever think when buying our food we are buying our (lives or death) our (health or illness). I want to share this great information with you about short&long shelve life what ever you buying is directly effecting  your life want to know how? 

Here is how

If you are buyer of long shelve-life products means unfortunately more likely gives you shorter&sick live.

Good news if you are buying shorter shelve-life means long&healthier live so please be aware of the shelve of your life & health.

Buy +more fresh -less or no more canned & only what you need because less is more!

Finally the recipe take the start!

3 -1/2 cups flour

1 tbs sugar

1/2 tbs sea salt

1 tbs instant yeast

1/2 cup lukewarm water

1/2 lukewarm milk

1 egg white for inside the dough and the yolk for top of buns

1/3 cup extra virgin olive oil

Filling

100 gr organic feta cheese (creamed) if it’s too hard you can add 1 tbs milk or olive oil to make it spreadable.

Only parsley leaves diced finely.

Come on to make the lovely Feta-Bunnies!

Preheat oven 180 c.

Add flour, sugar and salt mix. make hole in center.

Add yeast, milk, water, oil and egg white and knead.

Cover the dough with cloth and leave it 30 min.

Make small chestnut sized balls or ovals from dough.

Line them on parchment papered pans spread egg yolk on top and leave 10 min.

Bake them until golden brown.

Cool them completely.

Cut one side of the buns fill it with feta cheese leave some feta outside to stick parsley easily then dip them in parsley.

I’m ready to give myself more fresh & shorter shelve life feta-bun party!

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Nuts about anything COCONUT!

Ok, finally I decided to write about my obsession with anything coconut. Have always really liked coconut, but about few years ago got more serious as I learned more about the healthy benefits of coconut.

Coconut is another miracle of nature that is yummy and smells amazing. So many uses for this amazing nut – hard not to love it.

Coconut Juice and Flesh
Best way to experience this is to have fresh coconuts. I will never forget the coconuts in Thailand. Last year, during our trip to Thailand coconut juice became our official drink. We were delighted to also discover we could scrape and eat the flesh. Coconut juice is more hydrating than water.
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Coconut Flakes
Coconut flakes come in various shapes and sizes. Most common use is in baking. I love the large hefty flakes that I can crunch and taste the coconut flavor. I use them in the mornings: little yogurt, blueberries, and coconut flakes!
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Coconut Butter
Warning – if you read beyond this section we will not be responsible for your coconut addiction.

Coconut butter is great for cooking, baking, or just as a spread on a piece of good bread. BUT mixing couple spoonfuls mixed with dark cocoa powder makes the best impromptu desert!!
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Coconut Oil
Yes, you can cook with it. BUT even more importantly you can use it for your skin and hair. I am close to ditching my body lotion altogether and completely switch over to coconut oil. It is important to emphasize you should use organic cold pressed virgin coconut oil. If your hair is too fine you may not want to use it besides as a mask to nourish the hair. But if you are sporting a bushy lush head of hair – your hair will love you for using coconut oil.
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Btw – if you live in a cold climate the coconut oil will naturally solidify, that does not mean it is bad. This is normal, it will easily turn liquid with a bit of warmth.

How do you enjoy your coconut ??

Almond Meringue Torte

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Some sweet-dreams anyone? Who doesn’t like a sweet-dream like this you don’t have to dream-big to get this sweet! wait!! Surprisingly I made this torte many times and it’s foolproof so don’t be afraid to try it it’s guaranteed recipe but you can be afraid for only to get addicted or addict others unfortunately I made this mistake during one of the Easter time and every Easter when family and friends visiting asking me if I made Easter-famous almond meringue torte. This photo is from last Easter I’m sorry I even couldn’t took another photo to show you when you serve this torte how beautiful it stands in a plate because swept away immediately anyway when you will try it yourself you’ll see how sweet it looks & tastes!

Let’s start hand’s on-to dream-big to get our sweet-dream!

1/2 cup butter

1/2 cup sugar

1/4 tsp salt

4 large egg yolks

1 tsp vanilla extract

3 tbs milk

1 tsp baking powder

1 cup flour

For Top

4 large egg whites

3/4 cup granulated sugar

1/2 cup sliced almonds

1 tbs sugar

Filling

1 box instant vanilla pudding

2 tsp vanilla extract

1-3/4 heavy cream

Fresh strawberries, black berries, raspberries, blueberries

Preheat oven 175 c

Line 45 x 35 x 3 cm. pan with non-stick parchment or grease the pan.

Cream together butter, sugar salt and egg yolks

Add vanilla, milk, baking powder and flour beat.

Spread the batter in pan.

Beat egg whites till light.

Continue beating gradually add sugar.

Till meringue is smooth and stiff.

Spread meringue on batter.

Sprinkle almonds then cinnamon and sugar.

Bake it 30 min. till lightly browned.

Remove it from oven cool it 15 min.

Gently loosen the edges measure it cut it into half  then cut one half into half again to make it easier to handle it.

Mix vanilla pudding with heavy cream and vanilla till thick spread it over one half of the cake layer of meringue side.

Add layer of berries I use small strawberries sliced into half.

Top other layer of cake layers meringue side up if almonds will fall off just sprinkle them back on top.

Enjoy immediately or refrigerate till you would like to enjoy it!

Hazelnut Cigars

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Don’t you believe with this simple ingredients you could make very impressive cookies? Very nice recipe you don’t need a lot of confusing ingredients it’s simple but very tasty and I believe the most of the delicious and impressive things are simple.

It’s your turn to try and see how this simple recipe could turn to a very impressive taste when melting in your mouth.

175 gr. unsalted butter

100 ml. sugar

200 ml. finely grounded hazelnuts

300 ml. flour

2 tbs milk

For top

50 gr. chocolate semi sweet or bitter

Preheat oven 175 c

Mix sugar and butter

Add hazelnuts, flour and milk

Roll it to a finger thick long stick

Cut all of them 5 cm long

Put them on parchment papered pans

Bake them 10 min.

Take them from oven and let them cool completely

Melt the chocolate baine-marie style

Dip one side of them to chocolate

Put them on a rack to cool completely until the chocolate is set

I like more chocolate so I dipped both sides in chocolate but normally to make cigars should be one side dipped or if you don’t like chocolate then don’t dip them so do as you like.

Always use your creativity as much as possible then enjoy it!

Quick Kourabiedes

IMG_0114Who don’t like or love easy, delicious and quick recipes?

For kourabiedes I had original one of course it’s tastier but it takes longer time to make this one guaranteed and very easy to follow and really delicious.

1 cup flour

3 tbs unsalted butter

4 tbs powdered sugar

1/2 cup  sliced  almonds

1 egg white

1/2 tbs baking powder

For the top as enough powdered sugar

Preheat oven 180 c degrees.

Put the almonds and flour in pan

Roast them until they turn pink

Cool them completely

Add all other ingredients

Knead until it takes form

Open it with pin 1 or 1.5 inches thick

Cut it with tea glass or moon shaped cookie cutter.

Bake them just when they start to turn pink.

Remove them from oven.

When they are lukewarm with help of shaker or strainer decorate them with powdered sugar or just roll them into powdered sugar.

It’s done ready to enjoy your kourabiedes as quick as you can!

Profiterol from scratch!

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As like me do you think it’s very hard or impossible to make this delicious filled puffs called profiterol because at Istanbul at Inci Profiterol I ate many times this delicious profiterols and every time I ate them I think they are the best profiterols around the world! but when I ask myself how can I make them or at least is it possible to make them at home? The answer was Oh impossible!

Until I tried to make them from scratch very surprisingly  they were very easy to make and this one is guaranteed recipe. When I was serving this to my family and friends always asking me where I bought them but the truth is I made them at home! even still I can’t believe that I can make them at home from scratch.

So here it’s the recipe for you to try and see!

For Puffs

1 cup water

1/2 cup butter

1/4 tsp salt

1 -1/4 cups flour

4 large eggs at room temperature

For Filling

1- 1/2 cups heavy cream or whole milk

1 teaspoon vanilla extract

1 small box instant vanilla pudding mix

For Chocolate

1/2 cup sugar

2 tbs flour

1 tbs full cocoa powder

1 cup milk

Chocolate

Put all ingredients in pan stir occasionally, boil (3-5 min.)until it gets thick.

Fillig
Stir all ingredients together until you have thick filling.

Let it set 1 hour in refrigerator or you can prepare it one night before.

The Puffs

preheat oven 200 degrees.

Combine water, butter and salt in medium pan heat until butter melted.

Bring to rolling boil.

Add flour all at once stirring vigorously until smothes out and flows the spoon around pan. (this should take less than 30 seconds)

Remove it from heat cool it 5-10 min. it should be lukewarm.

With mixer beat the eggs one at a time in lukewarm mixture after adding the last egg continue beating 1 minute more.

Take 1 teaspoon full of the dough and drop it on parchment papered pans leave 1 inch between the puffs.

bake them 20 min. when they turn medium golden brown.

Remove them and cut a slit into the sides of puffs.

Return them to oven cook them 5 min. more.

Remove them and let them cool on a rack.

Gently open each puff alone natural fault line.

Fill bottom with 2 teaspoons of filling and replace with the top half.

Put all filled puffs on serving plate pour the chocolate on top put it in refrigerator.

Enjoy with loved ones !

I think it will be your one of the best loved recipe!

Sham-burakat with Auntie

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Another yummy traditional family recipe!

I love very much being in the kitchen with my aunt because she’s very easy going and quick handed at the same time cooking and baking very deliciousss things yumm.

This week we diced to make sham-burakat  they are stuffed pie’s basically I like to call them half moons we chose to make them with meat but I like the cheese version much more.

Before starting the recipe please don’t forget always adjust the salt and seasonings  just as how much you like it and less is more.

How to do filling

3 cups finely chopped onions

4 cups medium ground meat any kind you like (pork, beef etc.)

1/2 cup finely chopped red pepper or green

1 cup finely chopped parsley

1 tbs salt

1 tbs hot pepper flakes

1 tbs pepper paste

1/2  tbs black pepper

1/2 cup butter

Put the butter and meat over high heat and continuously stir to not be stick with each other and to be cooked all over same until it gives the water and again there is no water.

Add onions and salt stir until onions well cooked.

Add peppers saute.

Add black pepper, chili and pepper paste.

Remove from the heat finely add parsley stir well let it cool completely.

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How to do dough

1 kilo flour

2 tbs instant yeast

1 tsp salt

1 egg

1 cup milk

1 cup lukewarm water

1/2 cup olive oil

Put all ingredients and knead them well until it forms nice and soft dough.

Cover it with cloth and let it be doubled about 1 hour.

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Preheat oven to 250  degrees.

Cut big chestnut sized balls from the dough each time about 6 or 7 balls.

On floured surface open the balls into 7 or 8 inches rounds or as much you like them thicker or thinner.

Spread on half of the rounds filling then fold them on half moon shape and with your fingers or cutter as it shown in the picture you can close them.

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put them on baking sheet.

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Bake them until they turn golden brown or little bit more is just fine.

when you remove them from the oven brush them with butter.(optional)

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Instead of oven the traditional and more delicious way is to  cook them on pan over stove with little bit of butter turning each side until is bubbled to brown spots in each side and another method is which I don’t like it is to deep fry them they turn very greasy this way but some people like it but my aunt using new oven method which is healthier, cleaner and easier way to cook them in oven she says.

So you have 3 methods you can try all or choose which sounds best for you!