Cinnamon Raisin Loaf bread

Cinnamon Raisin Loaf Bread

(Tarçınlı Uzümlü Somun Ekmeği )

Ingredients:

 1 tsp. refined sugar
3/4 cup warm water
1 envelope active dry yeast
1/2 cup milk
2 tbsp.butter / margarine
3 tbsps. refined sugar
1 tsp. salt
1 1/4 tsp. cinnamon
3 1/2 cups all purpose flour
1/2 cup raisins

Methods:

 Step 1.  In a clean large bowl, dissolve 1 tsp. sugar in 3/4 cup warm   water. Pour in the dry yeast and stir well . Let the yeast ferment for 10 mins. set aside.

 Step 2.  In a saucepan, heat milk to lukewarm, then add in the butter, cinnamon, sugar and salt. Mix well.

Step 3. After 10 mins, yeast must have fermented well now. To this mixture, pour the milk mixture and 1 cup of flour. Beat the mixture in a medium rate just for a minute. Gradually add 1 cup more and beat for 3 mins.

Step 4. Add in the raisins and gradually add in the remaining flour to make a soft dough.

Stir in all the flour well and make a soft dough.

Step 5. Knead the dough till smooth and elastic and doesn't stick anymore in your hands. You can add flour if necessary, but the dough must not be hard.

Step 6.  Place the dough in a lightly greased bowl.

Step 7. Cover the bowl with a plastic bag ( as how I usually do) then cover again with a tea towel, and let the dough rise in a warm place  for 1- 11/2 hours or till doubled in size.

Step 8. After resting the dough and has reached its doubled size, punch down and dough and transfer to the floured working space.

Step 9. Let the dough rest again for 10 minutes.






Forming the dough into a loaf:

Form the rested dough into rectangle.                             Fold halfway upwards just like how we fold a letter.

Fold the other half downwards.                                      Fold half once more.

Press together the seams.                                               In a greased loaf pan, place the shaped dough with
                                                                                      side seams down.

Cover again the dough and let it rise for another 30-45 mins. or till doubled in size. In the lower rack of the oven bake in 180C for 30 minutes.

                                                End product of my labor!!! :)

Chicken Adobo (Chicken Pickled)

Good day everyone. Am back again here with my food trippings.... The weather here is bit cold now and my  appetite just savors for the foods that I have been missing a lot since then. Let me start with our native Chicken Adobo which I have been longing for so long now.
There are many ways in cooking this stuff but the least that I could share here is how to make it an easy way in preparing this  meal specially for those who are always on the go..

Ingredients:

4 chicken drumsticks and 8 chicken thighs
1/2 cup soy sauce
1/2 cup vinegar
1/2 cup water
6-8 cloves garlic peeled and crushed
2 tbsps. brown sugar
2-3 bayleaves
crushed peppercorn

Preparations:

Mix all the ingredients above and put them in your cooking casserole. Marinate the chicken for around 30 minutes.

After 30 minutes, just turn on the heat to meduim and let it boil, then lower down the heat at the same time covering the casserole. Let it simmer till the chicken is soft and tender around 30 minutes, then just flip the chicken parts.. DO NOT STIR.. and continuing simmering UNCOVERED till sauce thickens.

this is how the last cooking must be..sauce has thicken and shining with its own oil.

There's my chicken adobo paired with my jasmine rice..and who would ever not  like to have a side dish of avocado with sugar...the pinoy style ..just love it with my avocado.. Enjoy everyone!!

Crocheted Pineapple Shawl

Good day to all of you..I have missed my blog so much and thanks that summer holidays are gone, and now am back here blogging again. As for my crochet work, I came across with one of a beautiful shawl that was just so perfect to my old stash that has been in my box for such a long time now... and now am sharing this shawl to all of my readers here...

For the main part of the shawl which is the pineapple motif.. here's the direct link to the pattern...

http://jelenacreative.blogspot.com/p/sal-zlatni-ananas-english-russian.html  .

This is how the finish project will be after following the graph from the link.

Border:

After finishing the last row of the pattern, don't fasten off, instead proceed as follows:

YOU WILL BE WORKING ON THE SIDES ONLY, THE V SHAPE.

Row 1. Ch6,  sc to the ch3 space ( this was the turning chain of the shawl), do this all around the sides, when you reach at the center of the shawl, ( ch6, sc) 2x, then continue on with Ch6, sc to the next ch3 space on the other side. Turn

Row 2. Same as Row 1. Turn

Row 3. Ch3, 2dc ch2, 2dc  on the first ch 6 sp, (2dc, ch2, 2dc) to the next ch6 sp, and to the following other ch6 spaces.. when in the center, [2dc, ch2, 2dc] 2x, then proceed to the same (2dc, ch2, 2dc) to the other ch 6 spaces.Turn

Row 4. Ch10, sl st to the 4th ch from hook to form a ring, [(ch2, 3dc,ch2,sc)3x to the ring, ch6, sc to the ch 2 sp, ch6 to the next ch 2sp] rep [] all around and fasten off.

If there are any mistakes or inquiries on my pattern, please don't hesitate to comment, I would be glad to help you out. Thanks and enjoy.

Ekmek makinesinden incir reçeli ( fig jam in bread machine)

Delicious, sweet fig fruit is one of the prime fruits enjoyed since antiquity in the human history. Fig is naturally rich in much health benefiting phyto-nutrients, anti-oxidants and vitamins.

In this blog, i will be writing on how to make jam out of these sweet fig fruits.

Ingredients:  ( using bread machine )

500 grams peeled fig fruits

300 grams granulated sugar

3 drops of lemon juice

Methods:

With the bread machine, put in sliced fig fruits and sugar in the bin provided. Program.. 8 then 9.

End product of my fig fruit.

Enjoy with your fav breakfast!! :)

Fırında Tavuk pirzola ( baked chicken cutlet)

Baked Chicken cutlet

This recipe is good for 2 persons. 

Ingredients:

3-4 chicken cutlet

1/2 dessert spoon tomato paste

1/2 dessert spoon pepper paste

2 tbsps. sunflower oil ( any oil can do)

2 cloves minced garlic

2 pcs. green pepper

1 pc. potato sliced

salt, ground black pepper, ground red pepper flakes

1 glass water

Methods:

Sprinkle salt, ground black pepper and red pepper flakes onto the chicken cutlets.

Mix both pastes, sunflower oil and minced garlic together in a clean bowl. This will be the marinating sauce for the cutlets.

In a mixing bowl, add the chicken and sliced potatoes together, and pour in our marinating sauce to the bowl.

This is the marinated cutlets now with sliced potatoes.

In a clean baking dish, pour in the marinated chicken cutlets and sliced potatoes, topped with sliced fresh green pepper. Add in warm water to the baking dish. 

Cover with aluminum foil while baking. Bake at 180C for 40 mins.

Serve and Enjoy!!!

Etli Yaprak Sarma ( Stuffed vineleaves with meat)

Etli Yaprak Sarmasi

(Stuffed vineleaves with meat)

Good day everyone! It's nice to be back again after those summer holiday hassles..tho it was fun, but I do miss my computer and most specially to all of you my readers. Once again am back here sharing recipes and giving out phototutorials for easy understanding of my recipes.  Let's begin now with my stuff vineleaves.

Ingredients:
250 gr. ground meat with little fat                  blanched fresh grape leaves
1 *teacup rice, washed and drained              or preserved vine leaves
1 tbsp. tomato paste
1 tbsp. red pepper paste
1 tbsp. dried mint
Salt, ground black pepper to taste
1 *teacup water
* please refer to my turkish measurement table.

Methods:

these are the ingredients..mix everything in a bowl except for the leaves.

mixed filling

the rough surface of the leaf must be the one facing you 
place a heaping spoon of filling onto the leaf

bring up the 2 down petals of the leaf

bring the 2 sides of the leaf to the center

roll up to seal.





Cooking the stuffed vine leaves:

In a casserole, I usually lay out my remaining vine leaves on the bottom, to prevent my stuff vineleaves from sticking at the bottom in case it runs out of water.

Arrange the stuff leaves side by side in circular layers.

Place weight on top of the last layer of stuff leaves, as shown in the picture, you can also use any ceramic plate in a reverse way, to ensure that the stuffed leaves will not move around while cooking.
Pour around 2 glasses of hot water, just covering the leaves, pour in 1 teacup of olive oil too. Olive oil adds the shiny look in the end product.
Simmer for 40 minutes in a low heat, or until rice is cook.

Serve with lemon wedges or with yogurt. Enjoy!

Whole wheat oatmeal raisin cookies

Whole Wheat Oatmeal Raisin Cookies

Ingredients:

                                              

113 gr. margarine or butter ( softened)                  

3/4 cup brown sugar

1 egg ( room temperature)

1 pack vanilla

3/4 cup whole wheat flour

1/2 tsp. baking soda

1/2 tsp. baking powder

1/4 tsp. salt

1/2 tsp. cinnamon powder

1 1/2 cups oats

1/2 cup raisins

Methods:

Preheat oven to 175C.

 Step 1. In a clean bowl, mix together wheat flour, baking soda, baking powder, salt , cinnamon powder and vanilla. Set aside.

Step 2. In a mixing bowl,with an electric mixer  cream margarine and sugar till fluffy.

This is done for around 2-3 minutes.

Step 3. Add in the egg and continue mixing just in medium speed.

Step 4.  Add in now the mixed dry ingredients from Step 1, continue to beat till combined.

Step 5. With wooden spoon, stir in now the oats.

Step 6. Followed with raisins, stir in till blended.

Step 7.  In a baking sheet with parchment paper, mold the cookies with the use of an ice cream scoop or tablespoons and drop them into the baking sheet, flattening them a little by patting the top with spoon. 

Bake in for 10-12 minutes or until the edges are brown. When cooked, remove them from the baking sheets and let them cool in the rack.

There you are with your cookies...any varations can be done with these cookies like adding your favorite nuts...Enjoy with hot coffee or tea!! :)