English 33 results

Duck Confit Gyoza

Wherever the food is from, I think my favourite food is dumplings! I cannot resist any of them. Even though we are still in a ketogenic diet, we don't miss the chance to ditch it for whatever we are craving for -in moderation, of course.  So in order to not to go empty handed to a friend's place for dinner (!) we made gyozas (why, it has nothing to do with the fact that we really wanted to eat some!) Steamed dumplings are traditional for many asian countries. In fact, it's a common food ...

Lamb Shank with Mastic Gum

We have this spice called mastic gum or tears of Chios, which is the resine of the gum tree. Originally it is from Chios, a Greek island we call "Sakız Adası" (Gum Island). The island has the story of trees crying tears of this gum for this or that mythologic or religious reason. The spice has a very unique taste and it is not very well known other than by Greeks, Turks and a few other eastern mediterraneans. In Turkey we mainly use it for desserts. But I have been thinking we should ...

Unexpected desire to leave the house and eggs benedict

Eggs benedict was never a favourite dish of mine. This was probably because poached eggs were never a thing in our house when I grew up. Thanks to Ürün, I am trying to learn new things, and this is one of them. You drag me to a meeting? Then I shall eat My breaking point was during a breakfast at Apex Hotel in London. I saw eggs benedict on a menu at the hotel we for staying for a meeting, to which I was basically dragged. As I usually do in these circumstances, I tried to direct my ...

Only jelly lovers can appreciate aspic!

The first time I met with aspic was about 7 years ago, at a Polish friend's house for a classic Polish Christmas. I think Alp hated the first time he tried (although he was happily eating the fish version the next day!) but I loved the idea! I love jelly. I know it is ridiculus but that doesn't stop me from loving it. But why is it always sweet? Why not savory? Same thing with the soft drinks, why are they always sweet? There is only ayran (yoghurt drink) and nothing else! What the ... Ehem, ...

Make your peace with Ketogenic

We are not writing. Not because we are lazy or we don't care, but because we are not eating anything interesting. A bit for shortcut, a bit because it is easier to avoid carbs althogether than to lower, we are on a ketogenic diet. So we eat lots of leafy greens, a bit of nuts and meat and fish. No more exviting fruity sauces, no more colorful salads, pastas... So I don't have much to write about. Actually no, I would still be happy to write but you wouldn't be interested! "Do you know what ...

Vietnames Food 101: Bún Chả

I really want to know Vietnamese kitchen better. Even though they have an important amount of sea food, which is not my favourite, I enjoy Vietnamese food more and more each time I taste. Last weekend we had a Vietnamese-Swiss friend, Hoang, visiting us. She came with food! We ate Bún Chả accompanied with Turkish mezes. Even though it was a bit of cultural reunion on the table, we had a great meal, and guess what, I have a recipe for you. Bún Chả is a Hanoi dish that you can eat warm ...

Verrines and Fingerfood

Today I want to complain about having guests abroad. If the guests are from our part of the world, they certainly miss rakı nights. And Alp wouldn't miss rakı night for the world if he is with good company. So we alwaysa prepare meze. If the guests are from somewhere else, then they want to try original Turkish cuisine (as I would for their own cuisine) so we end up with mezes, again! So we end up making mezes whenever we have guests instead of trying new recipes the way I love to experiment. ...

The Shortest Way From Under the Duvet to Sourcherry Cake

Ü: (07.00 a.m., under the duvet, sick) Honey, can you bake me a cake? I want warm cake. A: What are you talking about? You need to eat well. And also you won't be able to exercise today. Ü: But plum cake? A: Come on, forget about it. Look, I made you breakfast, come and eat. Also please don't bake when I'm away. Ü: (Grumbling) Hmm ok hmm. We almost exclusively bake two coloured cacao & vanilla cake (marble cake). If one of us wants another type, she (!) has to fight her way and win. But ...

Gullac Workshop

Güllaç is a classical Turkish dessert, once referred to as "milk soaked napkin". It is prepared with a pastry of corn starch, wheat flour and water (which used to be wheat flour). Actually I think you can replace it with rice papers used for Spring Rolls. It wouldn't be the same but it would be close enough. Traditionally the pastry is soaked with milk and sugar, the center is filled with walnuts and the dessert is covered with pistachio and pomegrenade seeds. That's it. Milk soaked napkin....

Salty Profiterol with Saffron Cream and Hazelnut Sauce

I was quite surprised to find a salty profiterol recipe in Toraman kitchen with Swiss chard and mushrooms. I LOVE choux paste, it's my favourite for all deserts, probably because it is not that sweet. But for whatever reason I have never imagined a salty one! I had to try! I imagined it with saffron and cheese, so I used cheddar and saffron cream. The sauce needed a bit more reflection, so I had help from "Mide Lobisi". I had many flavour suggestions. Rose, terragon, lemon balm, sage, ...