Elmali Kurabiye ( Cookies with apple filling)

Elmali Kurabiye 

Ingredients:

Filling:                                             Dough:

 2-3 green apples                           1 pack margarine 250 g.
3 tbsps. granulated sugar                4 tbsps. powdered sugar
1 teaspoon cinnamon powder         3/4 glass of vegetable oil
crushed walnuts                              3 tbsps. yoghurt
                                                      1 pack baking powder 10g
                                                      3+ cups all purpose flour



Procedures:
Filling:



Step 1. Wash, peel and grate the apples.

Step 2. In a clean cooking pan, put in the grated apples and the granulated sugar.

Step 3. Cook in medium heat till no water will be in the pan.

Step 4.  Turn off the heat and add up the cinnamon powder and crushed walnuts. Mix well. Set aside to cool.





Dough:

In a clean bowl, put in the  dough ingredients except for the flour ... add the flour little by little till the dough won't stick to your hands while mixing . The dough must be SOFT. Form the dough into 8 balls.

Assembly:

Get 1 ball of dough, and with your own palm, flatten the ball into rounds and cut into 8 parts. On top of each part, spread out the filling and roll each part up ( as seen in the pic).. You can also use any marmalade as filling.

Bake in 200C for 20 minutes or till the bottom turns golden brown.
Cool when the cookies are well baked.

Sprinkle powder sugar on top before serving.

Avocado cheesecake

Avocado Cheesecake

Ingredients:

100 grms. butter ( melted)

300 grms crackers ( around 2 packs  of Burcak )

2 packs Labne cream cheese @ 200g. each pack

200 g. granulated sugar

1 tbsp. cornflour

3 eggs ( at room temp.)

2 tbsps. lemon juice

2 cups ripe avocado ( approximately 2 pcs. medium size )

Procedures: Preheat oven to 180C

let's start by preparing our baking pans... Brush the base and sides of pan with a little of melted butter.

Remove the base from the tin. Cut a round of parchment paper to fit the base of   the tin, brush the paper with butter and set aside.

Preparing for the crust.

Crush the biscuits in a food processor, or simply crush the biscuits into tiny crumbles.

With the crumbles, add the remaining melted butter and mix well.

Pour the crumb mixture into the base of the baking pan.

With the aid of any tumbler or flat glass, press the crumb mixture , tapping firmly with the base of a glass tumbler as you go.

this is the ready crust now, and set aside for the meantime.

Preparing for the batter

 wash and cut open the avocados, spoon out the flesh and put in a clean bowl, and lightly mash the flesh.

With a whisk or a spoon, add in the lemon juice and mix well.  Set aside.

In a clean mixing bowl, put in the cheese and sugar.

 Beat cream cheese and sugar will smooth. Beat in cornflour.

 Add eggs one at a time, beating till smooth.

Add the lemon juice and avocado mixture and beat briefly to combine.

 Pour the batter into the tin

 With aluminom foil, wrap tightly the bottom of the pan for this will be bake with WATER BATH.

 Place the baking pan in a large baking dish and pour boiling water into the dish to come halfway up the sides of our baking pan.
Bake for 50 minutes then turn off the oven BUT DO NOT OPEN THE DOOR FOR A FURTHER AN HOUR.





 Lift the tin from the water bath. Cool and set aside for 20 minutes.

 Cover the top of the baking tin and let it stay in the refrigerator for at least a day.... Serve and enjoy top with brown sugar or any sweet toppings that you would love to.

Braised Chicken Liver ( Ciğer Kavurması)

Braised Chicken Liver ( Ciğer Kavurması)

Ingredients:

 1 pack of chicken liver washed ( cut into bite size )
 2 tbsps. cooking oil
 1 onion chopped
 2 green pepper chopped
 1 tbsp. tomato paste
 salt, ground black pepper, red pepper flakes



Procedures:

  Step 1. In a clean cooking pan, put in the washed and sliced chicken liver and cook in a moderate heat. WITHOUT OIL

 Cook until the the water released from the liver will evaporate.

 Step 2. Add in all the remaining ingredients, stir and cook till the onions and pepper are cooked.

This is best served with turkish rice or even with only their plain bread.
Enjoy!

Crema de Fruta ( meyveli Krem Kek )

Crema de Fruta has always been my favorite ever since I was in the Philippines, and that counts much to the Goldilocks that has made me crazy over this thing. Usually this is a special dessert that in every Filipino celebrations, you just can't miss it.

This is a sponge vanilla cake layered with fruits and custard... but for this recipe of mine, I will be sharing to you on the easy way of preparing this dessert without much fuss!! :))

Crema de Fruta recipe

Ingredients:  this is the recipe for a large baking pan.. the pic goes for a smaller baking pan.

1 sponge cake ( ready made)/ pandispanya

2 recipes of my homemade condensed milk 

1 pack cream  (krema)

1 can fruit cocktail/ any fresh fruits that you have can do

4 eggyolks

3 tbsps. sugar

5 tbsps. cornstarch

1 box gelatin ( sorry for the pic... I used the tartjole..tartjole is unflavor and that's what I needed)

Procedures:

Custard Making:

Step 1. In a saucepan, mix sugar and cornstarch.

Step 2.  Pour in the condensed milk and the cream.

Step 3. Cook in low heat, constantly stirring, till the mixture thickens about 8-10 mins. Turn off the heat.

Step 4. slightly beat the eggyolks. With a whisk, stir the mixture while pouring the beaten egg slowly..this is to prevent the eggs from scorching.

Step 5. Put back the  mixture to low heat and stir till the custard will be able to form streaks when lifting up the whisk... remove from heat and cool.





Assembly:

 Step 1. Drain the fruit cocktail and reserve the juice.

Step 2. With the ready made sponge, trace it out with your desired baking pan shape. A removable cake pan is recommended for this dessert.  The ready made sponge cake has already been sliced into 2 layers so it was just so easy for me to continue on to the next step. But if you are planning to bake your own sponge cake, cool the cake and cut it into 2 layers.

Step 3. Cover the layer with 1/3 of your custard.

Step 4.  lay out half of your drained fruit cocktail.

Step 5.  Cover with the other half of the cake, and brush in the reserved juice that we had from the fruit cocktail... for those who will be using fresh fruits, you can use any juice that's available for you.

 Step 6. Finish it off by pouring in all your remaining fruits and top with the last custard. Place this dessert in the refrigerator for around 30 mins.
 Don't try to top with any fruits yet!! In the meantime you can now start to prepare your gelatin as how the package instructs.

Step 7.  After cooling  in for 30 mins., this is the time now that you can add in any fresh fruits that you can think of as your decor.. then pour in your prepared gelatin  covering the whole cake. and bring it back to the refrigerator.  This is usually served cold and the custard must have harden well.. for me I prepare this one day before I serve, just to be sure that my custard has thickened out well.




And my Crema de Fruta ready to be sliced and serve!!

Enjoy!!! :)