Kaastengels bunga / Kaastengels cookies, Indonesian classic cookies

Selam everybody..Merhaba from Turkey.

Kastengel or kue keju is Dutch-Indonesian cheese cookie in the form of stick, commonly found in the Netherlands and Indonesia. The name describe its ingredients, shape and origin; kaas is Dutch word for "cheese", while stengels is also Dutch word for "stick". Unlike most cookies, kaasstengels taste savoury and salty instead of sweet. 

In Indonesia, owed to its colonial links to the Netherlands, kaasstengels, together with nastar and kue putri salju are the popular kue kering (dried kue or cookie) during festive occasion, such as Natal (Christmas) and Lebaran(Eid al Fitr).

Kaastengels on the other hand, refer to Dutch hapjes (snacks) of "cheese-fingers", derived from Dutch kaas (cheese) and tengels (fingers). It is a small spring roll or loempia-like crepe of the size of a finger, filled with gouda or edam cheese, which have been deep fried and served with a small bowl of a spicy chili sauce.

Even though it derived from Dutch, Indonesian kaastengels cookie a bit different from the Dutch version which is fried. But still it's cheesy snacks and it's gooooddd!

And today I am going to share my kaastengels but on flower shape, so maybe the name become kaas-bloeien (flower) not kaastengels anymore...... 😂
anyone know Dutch language? (^,^) correct me if I'm wrong.

ALso you can check my previous classic kaastengels here.

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Peach Cheese Panna Cotta with spiced peach compote

Resep dalam bhs Indonesia ada di bagian bawah















Merhaba From Türkiye 👋

First of all, I'd like to thank you for visiting my blog. I hope you can come back, again and again, to check up any beyond Indonesian or Turkish food or something sweets that you might love. Your comments and emails brighten my days and make this simple blog thing worthwhile 😍💛

Summer peak here in Bursa. With dry, no wind, and high humidity, I always find something to refresh our weekend dessert. And what do you think about fresh cold and fruity dessert? 
And peach is everywhere now. I like the sweet with lightly sour of it. I can eat it just like that, with my own spicy sour palm sugar sauce, sometimes.

Pity, my husband doesn't like peach so much. He is just like my kid who eat some fruits after I cook into something that makes the fruits "disappear" or turn into something looks scrumptious for them. I'm telling you.... I am dealing with "two kids" when it comes to food.. picky..picky and picky..both my kid and hubby... sssgggh.

So I decided to make panna cotta as his favorite, and my kid would like something like pudding for her (^,^)  This dessert base on my previous strawberry cheese panna cotta I made before. I recommend you to make it as well since for me it's my best panna cotta dessert.

This rich and delicious peach cheese panna cotta become an additional new dessert menu on our table now. You just simply vary with your favorite fruits. The cream cheese makes this dessert definitely be a repeatable menu for your family. 
Serve up this delish tasty dessert to refresh your summer with family and friends.

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Nastar isi keju / Sweet Cheesy tarts cookies~melt in your mouth

Resep dalam Bahasa Indonesia ada di bagian bawah












Merhaba From Türkiye 👋

First of all, I'd like to thank you for visiting my blog. I hope you can come back, again and again, to check up on any beyond Indonesian or Turkish food or something sweets that you might love. Your comments and emails brighten my days and make this simple blog thing worthwhile 😍💛

When you read the title of this post you maybe think this is savory cookies. But NO! not at all. This is another version of pineapple tarts cookies, but with cheese filling instead of pineapple jam. Are you starting interested? Well, you should (^,^)

Pineapple tarts cookies are one of Indonesian traditional (and some neighboring countries)  cookies that commonly made and serve during a religious holiday such as Eid-el Fitr or christmas along with many other traditional cookies like; kaastengels, putri salju, pastel mini, nastar and more. Check other cookies recipe on "COOKIES" category list.

As I mentioned above this cookies is combination/ variation from classic nastar (pineapple tarts cookies). Beside cheese you can also fill this nastar with chocolate or homemade apple jam like I did on my old post. But for me, still classic one with homemade pineapple jam is my best fave. 

For the cookies shell I use NCC's (Indonesian Cooking Club) recipe. And for filling I took from one Indonesian blogger: "Coba-coba yuk" belongs to Isna Sutanto. 

The whole process exactly the same as we make classic nastar. We make the filling first then the cookie shell. The perfect nastar for among Indonesian is should has "melt in your mouth" in texture, smooth and shiny at the outside, no obvious crack and smooth (^,^)

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Peynirli Pide / #Turkish Pide bread with cheese topping Serve with Çoban salata

Resep dalam bhs Indonesia ada di bagian bawah







Selam Everybody..... Merhaba from Turkey...

Same as bread, pide is a staple dish in Turkey. People eat pide anytime, anywhere.  Pide is a Turkish pizza look a like-with Turkish flair. It has a chewy texture rather than 'bread-y'.

With typical distinctive charcoal aroma from traditional stone oven pide easily can be found in every corner in Turkey. The topping and filling can be vary in each regions.

If you are my regular reader you should already know very well that I made and post many pide recipes. Because as I mentioned earlier this famed Turkish dish is a staple and daily meal here. I like pide especially with meat topping. I made pide at least once in week for our dinner or lunch.

Generally we eat pide with simple salad like mix of lettuce, tomatoes, green onion, olive or other vegetables, with simply olive oil, salt and lemon dressing. Or sometime with Ezme (similar to meze). Also to complete the whole dish we serve Ayran for the drink.

You can find pide salonu/ pide restorant with stone oven like this in every corner in Turkey

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Ispanaklı peynirli börek / Spinach with cheese phyllo pastry

Selam everybody....Merhaba from Turkey...

Most of the time, the word "börek" is accompanied in Turkish by a descriptive word referring to the shape, ingredients of the pastry, for the cooking methods or for or a specific region where it is typically prepared.

In Turkey, we know many variety of börek depends it filling and how to make it. 

Su böreği  or 'water börek' is one of the most common types. Layers of dough are boiled briefly in large pans, then a mixture of feta cheese, parsley and oil is scattered between the layers. The whole thing is brushed with butter and laid in a masonry oven to cook.

Sigara böreği 'cigarette börek' or kalem böreği 'pen börek', a smaller, cylindrical variety is often filled with feta cheese, potato, parsley and sometimes with minced meat or sausage. A variety of vegetables, herbs and spices are used in böreks, such as spinach, nettle, leek, and courgette, and usually ground black pepper. The name kalem böreği was adopted in September 2011 by some Turkish pastry organizations in order to avoid alluding to smoking.

Paçanga böreği, is a traditional Sephardic Jewish specialty of Istanbul filled with pastırma or kaşar, and julienned green peppers fried in olive oil and eaten as ameze.

Saray böreği 'palace börek' is a layered börek where fresh butter is rolled between each of the dough sheets.

Talaş böreği or Nemse böreği 'sawdust' or 'Austrian' börek, is a small square börek mostly filled with lamb cubes and green peas, that has starchier yufka sheets, making it puffy and crispy.

Kol böreği 'arm börek' is prepared in long rolls, either rounded or lined, and filled with either minced meat, feta cheese, spinach or potato and baked at a low temperature.

Sarıyer böreği is a smaller and a little fattier version of the "Kol böreği", named after Sarıyer, a district of Istanbul

Gül böreği 'rose börek', also known as Yuvarlak böreği 'round or spiral börek' are rolled into small spirals and have a spicier filling than other börek.

Çiğ börek or Çibörek 'raw börek' is a half-round shaped börek, filled with raw minced meat and fried in oil on the concave side of the sac, very popular in places with a thriving Tatar community, such as Eskişehir, Polatlı and Konya.

Töbörek is another Tatar variety, similar to a çiğ börek, but baked either on the convex side of the sac, or in a masonry oven instead of being fried in oil.

Laz böreği, a specialty of the Rize region, is a sweet version, filled with muhallebi (Ottoman-style milk pudding or custard) and served sprinkled with powdered sugar. It similar with Greek Bougatsa.

Kürt Böreği is similar to Laz böreği, without the custard filling. It is also called sade (plain) börek and served with fine powdered sugar.

And my post today is one of common börek people make here, Spinach börek or Ispanaklı börek. Most of time I use cheese or peynir (turk) to mix with spinach as filling. But if you want to skip the cheese, feel free to double your spinach for the filling. And here my recipe for Ispanaklı peynirli börek.

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Tiramisu Macarons Recipe

" Children Are Great Imitators...So Give them something Great to Imitate "

Selam Everyone..... Merhaba from turkey..

Been crazy about macarons these lately months since I've been (proudly) succeed to bake them few times with many variations. You can check my macarons recipes on "Macarons" category.

And as my promise to my self.... I must upgrade my self to try other recipes to see better comparison and upgrade me for better sense of baking this cutie adorable delish cookies. And today post I make Tiramisu Macarons using "How to cook that" basic macarons recipe. That link I give you is making macarons with caramel filling, but since I want to fill it with cream cheese (as husband request as well) so I modified a bit to be Tiramisu Macarons.

Compare to my basic macarons before, this recipe has sweeter taste....so if you have sweet tooth maybe this is for you ^,^ And also this is easy recipe and I think fail proof.

No "waiting time before baking" require for this recipe, so pre heat your oven right after you prepared all things and start working with your mixer. Once you finish piping them, put them right away into oven.... bang! you'll get beautiful rising feed you are looking for for perfect macarons.

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No Bake Pumpkin Cheesecake Bars

Selam everybody...... Merhaba from Turkey....

Previously I made pumpkin pie spice because I already have a plan to get into "pumpkin season" for my family... Yes.. fall still around and pumpkin is everywhere ^,^
And since in Turkey I can not find caned pumpkin puree so this is also my reason I made my own pumpkin puree.... You also can check my homemade pumpkin puree.

And this is my first recipe using my homemade pumpkin puree, no bake pumpkin cheesecake bars.. The combination of my "gingery" gingersnap cookie with fragrant pumpkin spice together with pumpkin and cheese cream make this dessert bars become new favorite in our house--especially my husband ^,^

I add some chocolate flavor in it so it's just even yummyly better. Put them in air tight container and keep back in freezer if you have some left over, thawed them few minute in fridge before serving. Next time I will flush with caramel sauce for different twist flavor..you can try it too for your family! (^,^)

Make 12 bars

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Tavada Böreği / Borek pastry in pan

"Start your day with good breakfast"

Selam everybody... Merhaba from Turkey....

Are you a mom who always wandering around the web or cookbooks looking for rich, quick and healthy breakfast variety everyday? 
With a growing kid around the house, no wonder if you are in situation like that. Especially my kid is "no same meal in a raw" type... You know what I mean?

Different from my husband, he likes to have egg almost everyday for is breakfast, no matter just boiled egg, omelet, with sücük (Turkish spicy sausage).... just egg enough for him.

And this tavada böreği (borek pastry cook on pan) is now become my new list for quick breakfast idea. It's easy and fast to prepare yet freshly yummy. 
As other typical turkish börek you can vary the filling with anything you like such as, potato, spinach, any kind of cheese or even minced meat.

But for easy and quick version I just use cheese and filling, optionally you can add chopped parsley as well.

Serve 4~6 portion.

Ingredients:

• 3 phyllo sheets (for börek pastry)
• 300 ml milk
• 2 Tbsp yoghurt
• 1 large egg
• 100 ml sunflower oil
• 100 gr butter, melted
• salt and pepper to taste
• Crumbled cheese, either ricotta or white cheese
• margarine/ butter for brush the pan

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Turkish Baklava easy Recipe

Resep dalam bhs Indonesia bisa dilihat di sini

Selam...Merhaba from Turkey everyone.....

Sacrife feast has just finished few days ago... It was happy holiday for me and family. Just like in Ramadhan bayram (Eid al-fitr) as tradition, we visited families and relatives and some close friends.... Ate a lot of baklava and chocolate candies! :)
Yes, in Turkey baklava is served traditionally during major Islamic feast like Eid al-fitr or Eid al-adha together with turkish delight, chocolate and candies.

Baklava is a rich sweet pastry made of many layers of phyllo dough filled with finely chopped nuts between a few layers soaked in thick sugar syrup (or honey)
Every people in the Middle East, Eastern Mediterranean, Balkans, and Caucasia; Turks, Arabs, Jews, Greeks, Armenians, and Bulgarians introduce baklava as their national dessert. When we consider that all of these regions once belonged to the Ottoman Empire, it is possible to think of Baklava as an Ottoman dessert.

Well, I won't talk about baklava history... it could be such long long writing and we must read many valid sources you can googling or go to local library. I need rest and you need recipe, right? (^,^)

For Kurban bayram (eid al-adha) last week beside I made this cevizli baklava (baklava with walnut filling) I also made Şöbiyet baklava. Both turned to be great bayram's treats (^,^)

Here I will share my easy recipe on how to make baklava at home. Why I call it easy? cause I use ready bought phyllo dough for baklava. Some people (including my mother in law) still made their own yufka, but for me, rolling the dough into such a veerrryyyy thin and looks transparent is not my skill (YET) ^,^

Indeed.. homemade baklava mostly have slightly thicker layers than store bought baklava in patisseries..it's all about "ROLLING" the dough..hehehehe..

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Şöbiyet Tatlısı / Turkish Sobiyet Baklava Recipe

"Kurban Bayramınız kutlu olsun....Happy Eid al-Adha 1436 H"

Assalamu'alaikum..... Merhaba from Turkey...

Eid al-Adha or feast of sacrifise or in Turkey calls Kurban bayram is the great festival of Islam to honors the willingness of Ibrahim to sacrifice his son as an act of submission to Allah's command, before God then intervened, through his angel Jibra'il and informs him that his sacrifice has already been accepted.

The Sacrifice Feast comes about 70 days after the Ramazan Festival. The meat from the sacrificed animal is preferred to be divided into three parts. The family retains one third of the share; another third is given to relatives, friends and neighbors; and the remaining third is given to the poor and needy.

Like Ramadhan bayram (Eid al-fitr) traditionally baklava and other sweets also serve in Kurban bayram here in Turkey. Generally people make at home or buy künefe or baklava or Rıvani or turkish delight and chocolate sweets and other sweets for serve to the guests.

I didn't make baklava at last Ramadhan bayram, so I promise my self I would make some baklava at Kurban bayram or next ramadhan bayram.... So here my homemade Şöbiyet baklava recipe using ready bought baklava phylo sheet. There 's no reason using store bought phylo sheet but for practical and easy way to make delicious baklava with very thin phylo layer and crunchy in every sheet.

Yufka or phylo sheet for making baklava dessert is different for making börek pastry. Phylo sheet for making baklava we call it baklavalık yufka, it has very much thin, dry and almost transparent layers while phylo sheet for making börek pastry has thicker and slightly moist layers.

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Cheesy Chicken Balls/ Bola Ayam keju

"Children Learn more from What you are than What you teach"

Selam...... Merhaba from turkey....

With small kids around the house we must always ready with any healthy and yummy meals so anytime we can provide them within a minute. For that I always make stock some whether homemade chicken nugget, croquette or this cheesy chicken balls. Whenever I need it, I just take out from my freezer, let it defrost and warm it up.

This cheesy chicken ball is one of my favorite too.. serve it warm and we'll get best cheesy chicken ball ever. I usually store them in freezer after fry them, just thaw some on room temperature before warm it up on microwave or low temperature oven.

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Fırında Kabak Mücver tarifi /Turkish Bake zucchini fritters

Merhaba From Türkiye 👋

First of all, I'd like to thank you for visiting my blog. I hope you can come back, again and again, to check up any beyond Indonesian or Turkish food or something sweets that you might love. Your comments and emails brighten my days and make this simple blog thing worthwhile 😍💛

I can say I'm the most frustrated mom at least at my planet...😂
Should I or not frustrated surrounded by two people who hate vegetables? Should I or not frustrated surrounded by two people who picky at food?

As a mom I already headache making a healthy menu for my kid....then adding by one big man who picky on food and vegetables hates, my husband!
If you are in the same situation as mine...please do share some tips for me (^,^)

I always try to "smuggle" any vegetables in meal I make, for example peas and carrot on chicken nuggets... And when I knew this mücver dish I was so happy and was eagerly to try...

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Jagung Manis Keju (Cheesy Sweet Corn Cup)

Selam everybody..... Merhaba from Turkey

This is my kid's favorite snack.. I sometimes serve this between lunch and supper time. 
I like it also. It's slightly savory, slightly sweet and make me feel really full without being guilty (^,^) ... with reduce a little butter and cheese for me, this snack absolutely healthy.

Summer time like now days, we can meet many vendors on street selling this kind of satiated snack. But here in Turkey, the taste bit different from sweet corn cup sells in Indonesia. Sweet corn cup here simply mix the corn kernels with A LITTLE part of butter, for optional topping they let us choose ketchup, acılı sos (spicy sauce), and pomegranate vinegar. No other variation like when you visit Indonesian sweet corn vendors.

In Indonesian vendors we can have some sweet corn cup variant such as: cheese, mayonnaise, bbq sauce, milky sweet, and I don't remember else (^,^)

What I made today is sweet corn cup base on my taste with cheese topping. Of course feel free to choose your own taste and topping, it's basically boiled kernel mix with butter. For further taste and variation are depends on your liking.

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Künefe Recipe /Turkish sweet cheese kadayif pastry (Kunafa / kanafeh)

Merhaba From Türkiye 👋

First, I'd like to thank you for visiting my blog. I hope you can come back, again and again, to check up on anything beyond Indonesian or Turkish food or something sweets you might love. Your comments and emails brighten my days and make this simple blog thing worthwhile 😍💛 

And make sure you subscribe to my Youtube channel and turn on the bell sign to get more video recipes.

Künefe or kanafeh or kunafeh or kunafah or ... I don't know any other names of it.. But basically, it's a sweet pastry made from wiry kadaif filled/ layered with unsalty soft cheese and soaked in sugar syrup. Served hot or at room temperature.
Künefe is popular in Turkey and in some Mediterranean countries (as a former Ottoman Empire). 

In Turkey, some cities (like Hatay, Adana, Mersin, Sanliurfa, Mardin) had claimed where this Künefe originated from. But according to sources Künefe originally from Arabian. The soldiers of the Ottoman Empire which were sent on the road to the establishment of the Republic have gone to Yemen. Some of the troops here had made some "sweets/ dessert" and then later when they (ottoman soldiers) have returned to their home they started to learn making this dessert. Künefe came to Mersin the end of the year 1930, and to Hatay at 1940s.

I ate this sweet pastry the first time a few years ago when I got to Turkey for 1st time ( I think it was around 2008). And my first impression was this dessert was away too sweet for me.. any Turkish dessert was too sweet for me as they mostly soaked in thick sugar syrup.
But after a few years of living here slowly, my taste has adapted, but still, I eat some sweets in moderation.

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Peynirli Poğaça (Turkish pastry with cheese filling)

Selam.... Merhaba from Turkey...

Poğaça (read: po a tja, with "a" vague). In Turkey it's savory pastry with various filling, start from cheese, meat, potatoes, olive and more. Mostly eaten for breakfast or brunch with hot Turkish tea. 

But I often find this food during afternoon aile toplantı(*) together with bulgur salad, couscous salad, potato salad, pasta salad and more.

(*) Casual family gathering which sometimes Turkish women (or family) do in afternoon. They talk and share news/ story among them or family, drink tea, with light lunch such pastry ( börek poğaça çörek, etc) with salad ( like kısır, potato salad) and more. and close the gathering with turkish coffee.

In Turkey there are few type of Poğaça... some use yeast (they call mayalı Poğaça) and some use baking powder. 

And my today post is Poğaça with baking powder, so the texture is more to shortbread. Different with Poğaça with yeast which has texture to bread, but I like them both.... They just perfect for quick and light breakfast/ brunch.

For yeast version you can visit my post here and here

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Patetes Gözleme (Turkish flat bread filled with potato)

Selam Everybody.....Merhaba from Turkiye.

Gözleme is a savoury traditional Turkish flatbread, made of hand-rolled dough that is lightly brushed with butter and eggs, filled with various toppings, sealed, and cooked over a griddle.

The name derives from the Turkish word göz meaning "compartment", in reference to the pocket of dough in which the various toppings are sealed and cooked. Traditionally, this is done over a saç griddle.

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Strawberry Cheese Panna Cotta and Sunday's Election in Turkey

Merhaba from Turkiye everyone...
Today 7 June 2015... happy voting day for Turkiye...

Political wind warmly blows since these last few weeks before the peak of the general election day (genel seçim) 2015 last week. Everyone talked about politics and possibilities after elections later. From çay bahçesi / tea house(where Turkish people drink tea) nearly stand every inch in area where I lived, until at offices (at least at public offices that I know).

It seems everyone here is very concerned about politics and government, including my husband. He also got "political fever" like any body else.  Every evening after work, He watched all politic channel, from one channel to another .... ppffff ... I can not even watch my favorite show!

Well ... today the people of Turkish have fulfilled their rights in the election booths .... 
The result of Sunday's general election is a major blow to the biggest party now (AK Party), which has failed, for the first time since it came to power in 2002, to obtain enough votes to form a single-party government, although it is still the party that received the most votes.Well .... I only follow the news here. I'm not voter because I am not Turkish citizen ... Just wait and see where the political wind blows...But I found an interesting unique quote ...

source

anywaayyy....enough about what makes hot in this fresh summer in Turkey.... Let's talk about something cooler..something delightful and yummy... yes... I made Strawberry cheese panna cotta for our weekend dessert at home.

Before stawberry season ending soon... I still grab some of it from farmer market last week. Some I made this yummy Strawberry Cheese Panna Cotta, and some I will make simply strawberry hand pie later (it's a plan *_*)

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Resep Sus Kering Keju / Cheesy choux pastry cookies

Resep dalam Bhs İndonesia ada dibagian bawah.

It is like a choux cookie snack because it's dry and crunchy as cookies. Back when I was in Indonesia, this choux cookies always served together with other traditional cookies typically for Aidhul Fitr celebration in our house. But we usually bought them ready from the store... we never made it at home (^,^)

But here, far away from my homeland... if I miss something I mostly couldn't find here... I must do more effort to have it... But by doing this I'll learn anything which I never thought I would learn/ do 

This recipe I adapted this from the Indonesian online recipe site Sajian Sedap. And here I write in English version for you who want to try this savory tasteful cookie..

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Orange Macarons with orange curd & Cream Cheese Filling

Assalamu'alaikum ....
Merhaba from Turkiye my friends...

I thought orange season already over this April until last Wednesday I met them in my neighborhood bazar, of course the price slightly higher than usual. But who cares.. I love Orange..hehehhee.. So I bought only 2 kg for 6 turkish lira.

My Kid loves yogurt with fruit flavor so I already have an idea for it. Summer already knock the door and I'm thinking to make orange frozen yogurt later for my family dessert. It's okay, I will freeze them for it. Yes.... I love orange. We like to drink orange juice-fresh one (^,^). And since lately I just start my "macarons adventure" ... I'm thinking, why don't I make orange macarons also? It will be very refreshing and I'm sure my family will love it too... (^,^)

For the filling for this orange macarons I choose cream cheese filling with orange curd in the middle. But really you can go ahead with another filling as you like. 

This time I didn't have any left over egg white, so I use fresh (not aged) egg white. I know..some people said macarons should make from aged (stay over night) egg white. But for me I don't have any problem using new egg white-as long as your egg white is in room temperature. 

Tips: If you-in case- forget to take out your egg from fridge. Do like I usually did. Put your egg white over shimmering water for few minute while whisking it. Always check with your finger tip if your egg white already reach room temperature, remove from heat and continue whisking as procedure. 

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Homemade Pizza with mix topping

Selam everybody...Merhaba from Turkey...

It's one late post from my kitchen's note. Actually I made this homemade pizza yesterday, one slightly cloudy, rain and cold early spring day.
This is request from my husband since he likes pizza so much--any kind of pizza. Mostly I made Turkish style pizza calls pide with variant topping (or even filling)... Pide is the most favorite meal here beside Köfte (Turkish style meatball) and become big part of Turkish cuisines. You can check my Pide/ Pizza recipe on "PIZZA" category.

Make one square pan (25 x 35 cm) plus one round pan 18 cm

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