Citra's Home Diary: Yoghurt

Showing posts with label Yoghurt. Show all posts

Kandil Simidi / Turkish shortbread bagel

Selam everybody....Merhaba from Turkey.

İt's late post. Since İ had been a little busy with my cleaning schedule at house before and after kandil night^,^. My today's post is about Kandil simidi.
Kandil Simidi is a traditional Turkish simit pastry, which is eaten during the Kandil religious holiday. It is ring-shaped and coated in sesame seeds cookie-look alike.
During the five nights of Kandil, these pastries are baked and offered to neighbors and relatives.

There are five kandil night celebration in Turkey. Kandil taken from word candle from the time of Sultan Selim II who had candles lit in the Mosques Minarets to mark the holy evenings.
The five holy evenings on the Muslim calendar are called Kandil. During the Ottoman Empire Sultan Selim II of 16th century lit candles on the minarets of the mosques in order to announce these holy nights to the public. Since this calendar is calculated with the revolution of the moon around the earth the dates of the Kandils differ every year.
Mevlid Kandili (Mawlid an-Nabi) - The birth of Prophet Mohammad
Regaip Kandili – The night of Muhammed's conception
Miraç Kandili (Lailat al Miraj) – Prophet Mohammad's rising to sky
Berat Kandili (Mid-Sha'ban) – The forgiveness of the sins
Kadir Gecesi (Laylat al-Qadr) – The Koran's first appearance to Prophet Mohammad

And as follow the tradition here in Turkey İ also made this Kandil simidi. Different from my other simit İ post before here, this kandil simidi has more or less like shortbread. And here the recipe for you who want to make, just accompany your tea or coffee.

Red Velvet "Yogurt Cheese" Swirl Brownies for #nccbrowniesweek

I looovvveeee brownies ( who doesn't?) ... and more even I love red velvet.... I don't know, I kinda admire those red velvet color on my dessert... so pretty and yet appetites .. Don't you thing so?

Beside this Red Velvet brownies you can check my previous post with this adorable red velvet. I had made Steamed Red Velvet brownies with cream cheese topping, check it here.
And not so long ago I also made Red Velvet cake for my wedding anniversary, you can check that post here.

And my post today is Red Velvet Brownies with Cheese Swirl. Beside my craze about Red Velvet...I made this brownies also to join and celebrate "Natural Cooking Club (NCC) Brownies Week"

A little about NCC Indonesia, it's a club and forum for all culinary lovers. The group mainly in Indonesian language, but if you want to join, it also open for you with English language. I heard about this group from long time ago before I dare to join it lately.

They have many great culinary events which dare your baking and cooking addict become more fun. And this month they have Brownies Week event that I eagerly join to ^,^

Please do check other members' post for this Brownies event here.

Now, let's talk about my red velvet brownies. For the brownies recipe I adapted from here and for the swirl cheese I use my homemade "yogurt cheese" and make a little modification. To have "yogurt cheese" you can drain/ strain one or two cups of thick yogurt a day before (or at least over night). You can check my other post using this yogurt cheese in my previous post: Yogurt Cheese souffle, Yogurt Cheesecake, Three tone yogurt "cheese" Chocolate mousse... and wait..I'll have more experiment with this healthy "cheese" ^,^

Note: For bigger batch of this yogurt cheese you need to drain plain thick yogurt to separate the water (whey) in cheesecloth-lined strainer for at least 24 hours before. From 1 kg yogurt I get about 860 ~ 900 gr drained yogurt 'Cheese' (it depends the thickness of yogurt you use)

Merhaba from Turkiye Everybody!!! It's been ages I had gone.. but believe me I didn't neglect my blog... as You can see I did something again to my blog page ..I changed the appearance...What do you think about this new look?? please tell me, I need your opinion :)
And sorry for not write any post since I've been busy with my lil baby... but time flies so fast..she is growing up now...almost 2 year old...she turns into adorable lil angel :)

She likes eating with bare hand (just like her mommy :p ) and her favorite food now is fruty yogurt. She also likes soup and some Indonesian foods as well.

And taaddaaa.... now I'll share our family fave soup ! Ravioli Soup ( Mantı Çorba). So yummy and creamy..you and family gonna love it! try and tell me what do you think.. :)

Served 4 ~ 5 portions
Ingredients A:
- 2 small bowls of ravioli (about 300 g)-- you can use homemade mantı here or this recipe to make by your own
- 1 cup pre-cooked chickpea (about 100 gr)
- 1 egg yolk
- ¾ tbsp flour
- 1 cup yogurt
- Salt and dried mint

Three tone Yogurt "Cheese" Chocolate mousse (Labneh Chocolate mousse)

Anyone does not like chocolate? well .. it seems no one who does not like chocolate ya .. especially my husband .. Whatever dessert he requests there must be Chocolate things in it .. so you'll see a lot of chocolate recipes on my page... do search more.. ^,^
While I do not really like to eat plain yogurt .. I always mix my yogurt with something, such as fruit jam, syrup or chocolate... ^,^

And for the dessert menu this weekend, I made something simple but "very chocolate"...

And let me tell you ... this is super Yummy!

Serve: 4

Ingredients:
 Dark chocolate, semisweet chocolate and white chocolate each 100 gr. And more for garnish
Note: you can mix white chocolate and dark chocolate for semisweet chocolate with ratio 70:30 gr (white:dark)
 1 ½ cup strained yogurt (you need to drain yogurt to separate the water in cheesecloth-lined strainer for at least 24 hours before)
Note: From 4 cup yogurt you will get about 1 ½ ~ 2 cup strained one (depend on how thick your yogurt)

Strained yogurt

Labneh (strained Yogurt) Cheesecake

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

I was happy with my previous experiment using "cheese" from drained yogurt. I made a delish "cheese" souffle that now become 'most request' in my family ^,^

To make this Cheesecake, you need to drain plain thick yogurt to separate the water in cheesecloth-lined strainer for at least 24 hours before. From 1 kg yogurt I get about 860 ~ 900 gr drained yogurt 'Cheese' (it depends the thickness of yogurt you use)

If you using electric oven which has two side heat source (up and down heat source) be careful not to burn the surface-like I did here-to perform more beautiful good looking cheesecake. Recognize your oven to produce correct heat (even your oven has temperature setting). You might need to cover lightly your cheesecake with aluminium foil when you notice it's going to burn much.

But even my cheesecake surface is slightly burnt, it doesn't affect the silky and delish taste of this everybody's favorite dessert. With various jam topping, you and family can enjoy each personal taste.

Maybe you would think that cheesecake made of yogurt has too much sourness taste in result...well...One thing I can say that each yogurt product has different quality and sourness. In Turkey we have few kind of yogurt for example; kaymaklı or kaymaksız. Kaymaklı is more creamy and less sourness than kaymaksız. And mostly turkish yogurt are very thick compare yogurt products I found in Indonesia which mostly thinner.

But again... it's back to your personal palate and taste.

Yogurt "Cheese" Souffle Cake

This is great and easy dessert to make. And I I admit I was quite successful. The souffle rise so high, so beautiful once out from oven. The only thing I fail here is just taking it picture in perfect time, so it looks slightly shrunken and collapsed after 15 minutes. What can I say? I'm not photographer.... But they are perfect indeed, the silky texture and delish taste... you must try this ! ^,^ Never mind the appearance, souffle is like that after few minute out of oven, that's why they served while it's hot..

To make this yogurt "cheese" souffle, you need to drain yogurt to separate the water in cheesecloth-lined strainer for at least 24 hours before.

Make about 6 (250 ml cap) ramekins

Ingredients:
 1 cup strained thick plain yogurt.

Yogurt Panna Cotta with Cherry Compote

This is my perfect dessert for my family iftar. Light but really entertained us after all heavy meal on previous fast breaking.

served 2

AYRAN - Turkish Yogurt drink

Ayran: the perfect beverage

Ayran is a mixture of yoghurt, water and salt. The thickness may vary across Turkey with those down south preferring something a little firmer. Most commercial manufacturers add approximately 1 percent salt -- about 1 gram for every 100 milliliters of liquid. Unsalted versions are available and can be easily prepared at home. Ayran is the perfect accompaniment to kebabs, döner, lahmacun (very thin, flat-style pizza), gözleme (savory flat, phyllo-style pastry) and some pide (thicker-crust-style pizzas) and börek (savory pastry).
The potential health benefits attributed to the bacteria of yoghurt are related to the traditional, spontaneously fermented milks, not those soured with standard bacteria used in industrial production. Ayran purchased in sealed plastic and foil cups are unlikely to provide the sought-after gastrointestinal assistance; any bacteria present will not survive the harsh internal environment of the human body.
Ayran is that the process of fermentation sees milk's natural sugar, lactose, broken down, used as food by the bacteria. This makes digestion of both drinks easier than their predecessor, milk. Their other nutritional benefits come from their abundant minerals; calcium, potassium, phosphorus, magnesium and vitamins riboflavin, B12, A, K and D.

What you need and how to prepare it:

Kiwi Yogurt Panna Cotta with Pom jam sauce

Creamy and delish dessert is always being the number one request from hubby. Except for his favorite tiramisu, he always craves something like this, panna cotta.

Ingredients:

- 1 cup plain yogurt
- 3 tablespoons water
- 4 tsp gelatin powder
- 1 cup (200 ml) heavy cream
- 1 cup (250 ml) milk
- ½ cup sugar
- 1 tsp vanilla essence

Mantı (Turkish Ravioli with Garlic yoghurt sauce)

Here it is.... My Homemade Turkish ravioli I made before. Today I serve it with Sarımsağı yoğurt or Garlic yogurt sauce, melted butter, and sprinkle with red pepper flakes. Just a perfect dish for early spring like these days... @(^_^)@

Serves 6
Ingredients:

1 Mantı recipe. For making Mantı see the recipe here

2 ~ 3 cloves garlic

2 cups plain yogurt.

Salt to taste

3~ 5 tablespoon water

150 gr butter

½ tsp tomato paste, dissolve it with small amount of water.

Red pepper Flakes.

Çılbır or Poached egg with garlic yogurt sauce

Çılbır is a Turkish dish of poached eggs with garlic yogurt sauce. It is also common to have the dish topped with red chili flake (red paprika can be substituted), melted butter. A simple and healthy meal to make.

To make this simple and healthy dish you will need:

- Several egg (as much as you need)
One by one break egg carefully in boiling water over medium heat about 7 until 10 minutes. Strain and drain carefully.
Meanwhile prepare the yogurt sauce. You will need some cloves of garlic, crush them with pestle and mortar (but I grated them). Mix garlic with plain yogurt, add pinch of salt and VERY small amount of water. Stir well to combine. Now you have 'Sarımsağı yoghurt' or garlic yogurt sauce.
You can also see my recipe here for garlic yogurt sauce. This sauce you can use for dipping or topping sauce of some Turkish meal for example: Grape leaves dolma or Yaprak Sarması

Sarımsaklı Yoğurt / Garlic yogurt sauce

Selam everybody...Merhaba from Türkey.

Ingredients:
- 2 cloves garlic
- pinch of salt salt (to taste)
- 1 cup thick Turkish plain yogurt
- finely chopped dill (optional)

Method:
puree the garlic with salt. Combine the yogurt and add about 2 tablespoons water. Stir well and serve as sauce for some Turkish meals or other meals you like.

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