Best Chocolate Chip Cookies recipe

Selam Everybody....Merhaba from Turkey

This chocolate chip cookies is really really become favorite treat during our tea time at home since 1st time I made them. I made them many few batches already start from last week and all of them could not survive more than 1 day ! this is the latest batch I made and survive for the picture and post in my blog d(^,^)b.

Mom, let's try it also at home.. and let's the family 

Yield: about 60 cookies.

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Ote-Ote / Koheci/ Weci/ Bakwan sayur / Indonesian Vegetable fritter

It's one of traditional Indonesian snack-favorite one. In some places people also eat them as side dish accompanying their main dish. Some areas have different name for it, some call it "Ote-ote" while other area call it "koheci" or "weci" or mostly people call it Bakwan sayur.
Content of mostly vegetables with flour to make thickened, some area put shrimp in it. But generally it's fried vegetables. Serve it warm is always better way to enjoy it, with sambal petis (dark shrimp paste sauce) and birdeye chilly

Ingredients:
• 1 cup fresh shrimp, discard tail and head
• 1 cup bean sprouts
• 1 cup julienn cut cabbage
• 1 cup roughly shaved carrot / cut into matchsticks
• 1 cup celery leaves chopped
• 1 ½ cup flour
• 1 small egg, beaten 
• Enough water 
• Enough Cooking oil for frying


Puree/ ground these spices:
• ½ medium onion (or 4 small red onions)
• 3 cloves garlic
• 1 ½ tsp peppercorn
• 1 tablespoon granulated sugar (or to taste)
• Salt and sugar to taste

How to make:
1) mashed/ puree: onion, garlic, pepper, salt and sugar. Puree also shrimp heads and tails into it.
2) In a large bowl, combine all vegetables, flour, baking powder, ground spices, shrimps and eggs. Give enough water slowly~just enough for wet the flour and all ingredients (not too watery). Stir it all until blended, sample a taste, give the broth flavoring if desired.
3) Heat oil over medium heat, fry the dough a spoonful after spoonful. Fry until pink and cooked through.


Note: if you want to have round shape like mine, heat serving soup spoon into hot oil, make sure the ladle is really hot (if not, the dough will be sticky on it). Then put the dough onto hot ladle, place shrimp on top and dip into the hot oil until the dough is separated by it self from the ladle.

Serve warm with chili sauce or birdeye chillies.

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Plum #Cobbler, Friend's recipe

I got this recipe from one of my foodie friend, Ping from Ping's pickings. Ping has nice page with many great recipes and pictures, in fact I bookmarked some of them ^,^

and this is one of her recipe I've been tried in my kitchen, Plum Cobbler, check on her nice page so you can find some great recipes also, who knows you might try some

Well, here what you need for making plum cobbler:

Yield 4 individual ramekins

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Cheesy Rosemary Bread

I was looking for something quick to eat and great for fulfilling our 'sahur' menu this Ramadhan. In our family, bread is a must at breakfast time. But you know, sometimes I'm bored with plain white bread... 

hmm..what to do? Cheesy bread.. Why not?

So, if you need something cheesy for breakfast or brunch? Try this one.. With rosemary herb flavor in this soft bread, I'm sure you will get same experience with me... Have a try! @(^,^)@

Ingredients I:
• 4 tsp instant yeast
• 2 tablespoons granulated sugar
• 1 ½ cup warm milk
• 1 cup flour
Mix and stir all ingredients I until blended, cover with a kitchen towel or plastic wrap and let stand at room temperature until fluffy & bubbly approximately 30 minutes
Ingredients II:
• 4 ½ cups flour
• 2 medium eggs, beaten
• 150 g cold butter, cut into small squares
• 1 tsp fine salt
• 2 tablespoons chopped fresh rosemary


Other Ingredients:
• About 300 grams of cheddar cheese for filling, cut into small cubes
• Fresh rosemary for toppings, roughly chopped
• Butter to spread toppings, soften at room temperature

Method:
 Once the ingredients I fluffy, mix in all ingredients II and knead until smooth and elastic. The process can use a machine or manually by hand (like I did).


 After the dough is smooth and elastic (no problem if it's a bit sticky in your fingers,and you can lightly dust your finger with flour if you want), cover with kitchen towel or plastic wrap and rest at room temperature for ± 60 minutes until fluffy and double in volume.


 Punch to remove air from the dough. Divide the dough into some small-same size-balls. You can weigh them up to perform same large circle.
Either you can use my way: Shape the dough lengthwise like a long pipe, then cut into 10 ~ 15 pieces and shape into a ball.

Flatten each ball and fill with cheese to taste, cover and form a ball again. Do the same thing until dough finished.

 Grease your round pan with vegetable oil, place balls on it and make space among them-like the picture. Cover with a kitchen towel and let it rest again for about 30 minutes.

 If it is near to baking time (about 20 minutes after you put the balls into the pan), pre heat oven at 160 ⁰C. Brush the bread with olive oil or canola oil (or other vegetable oil) and sprinkle with chopped fresh rosemary-like in the picture. Bake until cooked and browned on surface. Once out of the oven,while it's hot, basting them with soften margarine/ butter.

Happy Baking and Happy fasting (^,^)

Rosmarinus officinalis (Photo credit: Wikipedia)

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Chocolate Almond Steamed Brownies

First, I'd like to say: Happy Ramazan and have a fasting for all Muslims around the world.


I love steamed method to cook my cake. I feel "safe and secure" with it :))  Risk free..

In Indonesia, steamed brownie is very popular (compare to bake brownies) and it's everybody's favorite. Many kind of steamed Brownies we usually vary, start from Pandan flavor to Cheese brownies (-- I know, it's really rare you find those Brownies)

This time I made Chocolate Almond Steamed brownies, the ingredients and method are very much simple so I believe you can make it at your home and present different taste of brownies.

Ingredients:
 3 medium eggs
 ¾ cup caster sugar (if you want more sweet, add 2 tablespoons sugar)
 1 cup flour, sifted
 2 tablespoons almond flour
 3 tablespoons dark cocoa powder, sifted
 Pinch of fine salt
 50 gr dark cooking chocolate (DCC)
 ¾ cup olive oil (or vegetable oil)
 Butter for grease the loaf pan (or cooking spray)
 Almonds for garnish (optional)

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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:

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CHERRY CLAFOUTIS

Happy Ramadhan to all Moslems in world. Have a 'barokah' fasting time and may God accepted our deeds

My simply Cherry Clafoutis, I think it's perfect dessert for our first day of Ramadhan, which is also festive my summer time here in Turkey. Simple, easy, and quick to make....

Ingredients:

 500 g fresh cherries, remove stems and pitted (traditional version no need to pitted)
 ¾ cup cream and milk mixture 1:1 ( half and half)
 1 tsp vanilla essence
 2 large egg
 ¼ cup sugar (can add 1 tbsp if you want sweeter taste)
 ¼ cup flour, sifted
 Pinch fine salt
 Icing sugar for topping
 Butter/ Margarine for basting the pan

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(mix) Fruity cookies

I always keep something in our cookies jar in case if there is family, friends or neighbors come to visit. Or it's just only for accompany our afternoon tea. Mostly chocolate cookies in it... But today I made something else. Since I found many dried fruit in my storage cabin, so why didn't I make them something? like this cookies......

Ingredients:

• 2 medium eggs 
• 250 gr unsalted butter, soften at room temperature 
• ¾ cup brown sugar 
• ½ cup sugar 
• 3 cups flour 
• 2 tsp ground ginger 
• 3 tsp ground cinnamon 
• ¼ tsp ground cloves 
• 1 tsp vanilla powder 
• ¼ tsp fine salt 
• 1 cup mixed dried fruit  
• 1 cup raisins or seeded sultanas, roughly chopped 
• ½ cup roughly chopped dried peaches (if any) 
• ½ cup pecans (or other nuts) roughly chopped 

How to make: 

1) Sift together: flour, salt, ginger powder, cinnamon powder, clove powder, vanilla powder, set aside. In a large bowl, beat together: butter, brown sugar, and sugar, beat until well blended. Beat in eggs one at a time, beat well after each addition, beat about 3  minutes more.

2) Carefully, mix in dry ingredient mixture alternately with fruit mixture plus pecans (or other peanuts). Stir with wooden spoon or spatula until blended.

3) Place the dough in plastic (I use plastic stretch) and shape it long pipe form (as shown),  wrap it carefully and  store in freezer about 40 minutes.
  Note: you can divide the batter into two equal part and wrap individually.

4) After 40 minutes, take the dough from frezer, slice with sharp knife about 0.5 cm thick. Place in baking tray lined with baking paper, do not forget to give a space about two fingers from each other. Let stand about 15 ~ 20 minutes until cookies are slightly thaw.

5) Pre heat oven at 180 ⁰C. Bake for 20 ~ 25 minutes until cooked and golden brown on surface.
Let stand until room temperature before stored in an airtight jar.

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Stuffed Chicken Wings... and I'm back ! ^,^

 It's been for a while I've been absence.. I had some administrative things to do. I'd been to Ankara for few days. Beside went to my embassy, I met some other Indonesian friends there... lovely time. After from Ankara, I went to some other places too... hhh... thanks God, everything are finish now... 

With some Indonesian friends in Ankara

Well... after some time didn't write any post... today I started with one of my favorite.. I'm sure it will be your fave too after you try it ^,^

I love chicken, especially wing part.. I don't know why, I think it more crispy than other part, don't you think so? @(^,^)@

If you are boring just fried them, why don't you try this stuffed recipe or your chicken wing..

What you Need:

 10 clean chicken wings. Discard the bones inside the wings, coat with 2 tablespoons lemon juice and a pinch of salt, let stand minimum 30 minutes.

 ½ portion of boneless chicken breasts, minced. (Or you can use 300 gr minced beef)
 200 gr shrimp, discard head and tail, minced.
 2 large carrots, finely shaved.
 1 egg, lightly beaten.
 2 tsp oyster sauce
 1 teaspoon ground ginger
 3 cloves garlic, finely grated.
 Sugar, salt and black pepper powder to taste.
Other Ingredients for coating:
 2 eggs, beaten
 Bread crumb flour/ panko flour
 Cooking oil.

method:
1) In a bowl, mix together, minced chicken, shrimp, carrots, eggs and all seasonings,taste the flavor. Put the stuffing mixture into pipping bag and fill prepared chicken wings with it. Steam for 30 minutes. Allow up to room temperature before coating them.
2) Dip wings  into beaten egg, coat with panko flour, dip in beaten egg and coat with panko flour again. Do same to all wings. Heat oil in deep skillet, fry wings just until golden brown. Drain.

Serve warm with chili sauce and your favorite salad.

served 10 wings

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Homemade Cherry Compote and some Facts about Cherry

As I said previously, for celebrating cherry season (read: Low price cherry) here in Turkey I will post some recipe using this fascinating cherry. And read some facts about this little cute fruit below that I copy from some sources.

 

Some great facts and advantages about this Cherry:
* Cherry contain anthocyanins which combat diabetes (lowers blood sugar levels)

* Consuming fresh Cherry also can reduce levels of cholesterol in the blood.

As reported by genius beauty, cherry juice can improve your sleep quality. Research has shown that people who had been drinking cherry juice without the sugar in the morning and evening, have better sleep than those who drink other juice in the same amount. The average duration of their sleep improved by 17 minutes after eating cherry juice.
The content of the cherry juice affects melatonin in the body. Melatonin is a hormone that regulates sleep and wake cycles, as manifested by Wilfred Pigeon, a psychiatrist the University of Rochester in New York.

Check my other post using Cherries.

Well, after knowing the fact of these cherry.. let's make this one also, shall we? ^,^

Ingredients:
 500 grams of fresh cherry fruit, pitted and clean the stem.
 7 tablespoons granulated sugar (or you can use diabetes sugar for a healthy reason)
 ¾ tsp citric acid (or can be replaced with 2 tablespoons lemon juice)
 ¾ cup water
 ½ tsp Vanilla extract

In a heavy-bottom sauce pan, put sugar, water and citric acid, bring to almost boiling and  sugar dissolves. Put in fresh cherry, stir very gently until all cherries covered with the syrup, let it cook about 2 ~ 3 minutes.
If you cook it too long, cherry will soft and tend to crushed, but if you like it that way (slightly like jam), you can also cook them a bit longer.

Let stand until room temperature before storage in sterile jars. Keep refrigerated

(Yield about 700 gr). You can double the recipe to make more yield.

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TAVUKLU DÜRÜM (Chicken roll flat bread) / Turkish #CHICKENKEBAB

Selam everybody...Merhaba from Turkey.

Dürüm means Roll in English. Dürüm is very famous in Turkey, I think everybody like it. Dürüm stuffed with lamb or beef şiş kebab(minced meat in skewer then roasted), some vegetable salad and typical spread sauce with a lot of  'Isot biber' (black hot pepper). This 'isot biber' which make Turkish Dürüm has typical taste, and roll in 'lavaş' (read lavash-tortila or flat naan bread look a like)

Dürüm is favorite menu in restaurant, but today I make it homemade with different stuffing. I use chicken instead of minced meat, but with same spread sauce and salad... well, I got "high score" from my Turkish hubby @(^,^)@

in here it is I share my ev yapımı tavuklu dürüm (homemade chicken Dürüm)......

Ingredients: 

ingredients A (Chicken kebab):
 500gr boneless chicken breasts (I use some fats also), cut into bite size
 1 medium onion, grated
 2 cloves garlic, grated
 4 tablespoons olive oil (or other vegetable oil)
 2 Tbsp Turkish spice mix (baharat karışımı) See here for recipe (*)
 Salt and pepper to taste


Replace (*) with:
 1 Tbsp red paprika powder (tatlı biber)
 1 tsp cayenne pepper powder (acıbiber)
 1 tea spoon ground cumin  
 1 tea spoon hot chili flake (or more if you like)
 1 tbsp dried thyme (or fresh, finely chopped) 

Isot biber (Black hot pepper)

Ingredients B (sauce): 
 2 tablespoons tomato paste (mixed with chili paste if you like)
 Isot biber (spicy hot black pepper flake)

 Hot red chili flake to taste 
 3 tablespoons olive oil 
 pinch of Salt 

Ingredients (C) Salad and other complementary: 

 Fresh (daily) Lavaş flat bread
 Onions, thinly sliced, squeezed with salt and wash clean.
 Celery, finely chopped.
 Tomato, cut into thin
 Lettuce (optional), thinly sliced
 Isot biber and red chilly flake for more on top.

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Cherry Cake

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 😍💛

 

Yaayyy... Summer really come in market :))
Many kinds of fruits and vegetables which I couldn't find in wintertime, now everywhere in farmer market, and the price getting low each day :))
And I found many many fresh cherries with low price as well as strawberry and other summer fruits.
Cherry season is coming.... Hubby bought some kilos, now I'm thinking how will I do with those many cherries... For the start.. it's my simple Cherry Cake.

Cherry Cake

By: Çitra's Home Diary

Make one 22 cm bund pan

Ingredients: 

 1 cup pitted fresh cherries, cut quartered or halved
 ¾ cup caster sugar
 2 large egg
 ¼ cup (± 60 g) unsalted butter, Soften at room temperature. Plus for greasing baking pan 

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Rosemary Lemon Chicken

I planted some pots of rosemary in my balcony. Since this early spring, my rosemary got some new shoots and grow beautifully with some new green leaves. I'm very happy to see it, more over, the smell of it fragrance in early morning ...and yesterday I picked few new green stems to try some menus using this great scent of this rosemary which I really like, one of them is chicken with rosemary and lemon . Easy and quick to make with perfect result...

And here it's my easy recipe..

served 2

Ingredients:
 2 boneless and skinless chicken breasts.
 3 pieces medium potato, peeled and wedge (apple cut).
 ½ medium lemon, press the juice.
 fresh rosemary, roughly chopped (about 2 tablespoons)
 2 cloves garlic, Crushed and minced (or finely grated)

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Lemon Curd Mousse Cake and 1 year Blog anniversary

Yes, today is my 1st Blog anniversary. Time seemed passed so quickly, I've been writing this blog for a year now. If there is anyone (my blog reader/ follower) follow this blog from start, you'll notice the beginning of my journey writing  this blog and some changes that to be a witness of this blog transformation/ journey.


One year ago, My Blog name was NEVER ENDING LEARNING OF SIMPLY ME, as you can see picture below. I named it like that because indeed I'm still learning anything including cooking/ baking, etc.. learning process for me is never ending.. until now.

 After for a while I change my blog name few times as well as my blog page appearances. Before I finally change this blog into : "My Home diary in Turkey".. my blog name was Indonesian in Turkey. 


During one year writing this blog, some awards and appreciations came from other blogger friends and food site I've joined, all those record you can see it here. 
Thank you to all my readers and friends for the support for me.. Really I appreciated it. If there is one or two award passed to me but I didn't pass to other friends yet.. please be patient, I never mean to keep it for my self.. I just need more time to sit down longer in front of my computer to do so... be patient :)


Up to now, I already posted 201 posts in this blog.. hopefully there will be another more qualify and better post in future.. I just need your support friends :)


Well, and here is another post for celebrate my blog: Lemon Curd Mousse Cake.. this is my 1st attempt of mousse cake. Learning from other page and many source of making this mousse cake, here it is I share my version of lemon curd mousse cake...

Ingredients:
For the crust base:
 1 ½ cup biscuit crumb
 15 g butter, melted

Mousse Ingredients:
 1 cup lemon curd. Recipes can be found here.
 3 ½ tsp powdered gelatin
 5 tablespoons water
 2 medium size whole eggs
 ½~¾ cup granulated sugar ( I use only ½ cup)

 1 package (75 gr) powdered whipped cream and whisk with ½ cup cold milk until thick (soft peak). Store in refrigerator until ready to use.
Or you can use 1 ½ cup chilled whipped cream, beat/ whisk  until thick (soft peak) and store in refrigerator until ready to use.

Topping ingredients:
 ¾ cup lemon curd
 ½ tsp powdered gelatin
 3 tablespoons water

The process:

1) Prepare springform pan 8" size (diameter ± 20 cm). Mix  biscuit crumbs with melted butter, then press evenly on the bottom pan. Set aside in refrigerator until ready to use.

2) Make the mousse: Pour 5 tablespoons water in small sauce pan and sprinkle with gelatin powder, set aside for ±15 minutes to make gelatin soft. Place lemon curd in a medium size saucepan and warm over a very low flame (be careful not to burn it). Remove from heat.

3) Heat soften gelatin over very low heat, stir until gelatin becomes clear solution (do not boil), then immediately pour into warm lemon curd in another pan. Stir well. Set aside.

4) Simmer some water over another pot. Mix eggs and sugar in a heat-resistant bowl or stainless steel, whisk over that simmer water (double boil), beat until sugar dissolves completely (about 4~6 minutes). Remove from double boil.

5) Gradually fold that beaten egg mixture into lemon curd alternately with whipped cream, fold through until all blended and smooth. Pour into the prepared springform pan. Cover with plastic stretch and store in refrigerator.

6) Make the lemon curd topping: the process almost same as step #2 and #3 above. Soften gelatin with water in a small saucepan, let stand ± 15 minutes. Warm the lemon curd in another pan. Then heat the gelatin until clear (do not boil) and mixed with warm lemon curd and stir well. Let it chill for few minutes until hot steam gone before poured over chill mousse.

7) Finishing: Take chill mousse from fridge, pour with topping, cover again with plastic stretch and refrigerate for minimum 8 hours to overnight.

Garnish with lemon wedges or lemon candied.

Enjoy.

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Steamed Sponge Chocolate Cake with Chocolate frosting

It's another order came to me to make another cake. In Turkey cake with decoration like this they call it "pasta". When I got here at first time I got confuse with this "pasta" word because Turkish call "makarna" for Pasta :)) 

Anyway, I made this "pasta" with steamed sponge chocolate as base (recipe as follow). And chocolate frosting as filling between layer and to cover the cake (recipe below). For garnish I use chocolate whipped cream (ready mix).. Since I'm still learning to decorate cake, so here it is my simple chocolate cake decorating .... And thanks God, they liked the cake, both taste and the simple decoration d(^,^)b 

Size of the cake 8 "


Ingredients:
For Chocolate Sponge cake base:
 3 medium size eggs
 ¾ cup caster sugar
 1 ½ cup flour
 ½ cup dark cocoa powder
 1 teaspoon baking powder
 1 teaspoon baking soda
 1 tsp Vanilla essence
 ½ cup whole milk
 ½ cup olive oil (or other vegetable oil)

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Tepsi Ispanakli börek (Spinach pastry)

It's my another version of Ispanakli börek (spinach pastry), different from my previous Ispanakli börek, it's "tepsi" (Tray=English) Ispanakli börek cause I made it in tray (not individually like before). With yogurt-butter sauce spread between the layer, I believe it will be your favorite too.

Here is the recipe from my mother in law...

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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

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Japanesse style CheeseCake with Lemon Candied Topping

Selam Everybody...Merhaba from Turkey.

Who doesn't like cheese cake? I'm one of you... Fan of it. And if you follow my blog you will notice that mostly my family dessert are cheesecake! 

After tried many kind of cheesecake, today I make different kind from my previous post, it's Japanesse style cheese cake.. try it also in your kitchen and you will find out the different between new york style cheese cake @(^,^)@

Ingredients:
- 200 g cream cheese at room temperature.
- 80 ml ​​whipped cream
- 50 g unsalted butter, plus for greasing pan.
- ⅓ cup all purpose flour
- ⅓ cup cornstarch
- Lemon Zest of 1 large lemon
- 2 tsp lemon juice
- ¼ tsp fine salt
- ½ cup caster sugar
- 4 large eggs. Separate yellow from white

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SUCUKLU PIDE (Turkish style sausage Pizza) / #turkishpiderecipe

Sucuk (read: soujouk) is a dry, spicy sausage in Turkish cuisine eaten from the Balkans to the Middle East and Central Asia.

Sucuk consists of ground meat (usually beef, but pork is used in non-Muslim countries and horse meat in Kazakhstan and Kyrgyzstan), with various spices including cumin, sumac, garlic, salt, and red pepper, fed into a sausage casing and allowed to dry for several weeks. It can be more or less spicy; it is fairly salty and has a high fat content.

Sucuk may be eaten cooked (when raw, it is very hard and stiff). It is often cut into slices and cooked without additional oil, its own fat being sufficient to fry it. At breakfast, it is used in a way similar to bacon or spam. It is fried in a pan, often with eggs (e.g. as breakfast in Egypt), accompanied by a hot cup of sweet black tea. Sucuk is sometimes cooked with haricot bean or incorporated into pastries at some regions in Turkey. In Bulgaria, raw, sliced sujuk is often served as an appetizer with rakia or other high alcoholic drinks. In Lebanon, cooked sliced sujuk is made into sandwiches with garlic sauce and tomato.

Sucuk is also commonly used as a topping on savoury pastries in Iraq, Syria, Israel and Lebanon; sujuk shawarma is also occasionally found. In these countries, it is often regarded as an Armenian speciality known as Armenian sausage. Akin to sujuk shawarma, scjuk döner was also introduced in Turkey in late 1990s.

Beside Kıymali pide and tavuklu pide, this sucuklu pide is the most favorite in my family dinner table. I love it too. Frankly speaking, at first time, I didn't like this sucuk at all.. it's new and had different taste in my tongue.. and I didn't like the smell.. :p . I think too much cumin in it. But after sometimes... slowly I can take this meal and become fan of it  d(^,^)b 

And pide (pita bread), as you know is Pizza a la Turkey so I believe it will be soon your family's favorite too...

Serve: 8 pieces medium size

Ingredients:
PIDE bread Ingredients:
 4 cups flour, divide.
 4 tsp instant dry yeast
 1 tablespoon sugar
 1 ½ cups lukewarm water, divide.
 6 tablespoons olive oil (or other vegetable oil)
 2 teaspoon salt
Topping ingredients:

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TIRAMISU CHEESECAKE

This is really great combination for Cheese cake lover and Tiramisu lover ... Cheesecake with tiramisu flavor. It's even surprising me how wonderful this dessert being in our family dessert table.. Everybody love it!

@(^,^)@

For an 8 "springform pan

Ingredients:

• 150 gr lady finger (about 16 large biscuit)
• 25 gr butter. Melted. Plus for greasing pan.
• 1 tablespoon strong instant coffee. Dissolve with 3 tablespoons hot water, set aside.
• 500 g cream cheese. Room temperature.
• 1 cup caster sugar.
• 1 whole large egg, at room temperature.
• 1 tbsp plain flour
• 1 tablespoon cornstarch.

For the topping:

• Chocolate cream frosting ready mix
• Shaved semi sweet cooking chocolate.

Method:

1) Rub  8 "(± 20 cm in diameter) springform pan evenly. Cover bottom of the pan with parchment paper. Preheat oven to 175 ⁰C, place one pan fill with water on bottom rack of oven. Prepare another rack in center of oven to put cheese cake later.

2) Crush lady finger with food processor, pour melted butter and 2 tablespoons coffee solution alternately, pulse until they just combine well. Press the crumbs at the bottom of springform pan, set aside in refrigerator.

3) In a large bowl, combine cream cheese and caster sugar, beating well until smooth, mix in remaining 1 tablespoon coffee solution and eggs, beat until blended. Turn off mixer.

4) Mix in flour and cornstarch, Use manual whisker stir until blended and no lumps. Pour into prepared pan. Place on middle rack of the oven and bake for 45 ~ 50 minutes until center is set. Slightly open the oven door and turn off the heat. Let the cheese cake cool in oven about 30 minutes before removed from the oven. Chill before decorated with toppings. Here I use ready-mix chocolate cream smeared on the surface of my cheese cake then sprinkle with shaved semi sweet chocolate. Chill in refrigerator before serving minimum 2 hours.


Enjoy.

It's Chosen daily Top 9 at Foodbuzz , June 17 2011. http://www.foodbuzz.com/top9?date=2011-06-17

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Turkish Poppy Seeds Semolina Pudding / Revani

Bahasa Indonesia ada dibagian 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 😍💛

It is the simplest dessert I ever make. No time consuming, with only using 3 eggs you can get great and delicate dessert such this.. try it! you gonna love it too d(^,^)b

 Ingredients:
- 2 medium size eggs
- 4 tbsp (60 gr) sugar
- 6 tablespoons plain yogurt
- 6 tablespoons (60 gr) semolina
- 6 tablespoons (60 gr)  of flour, sifted
- 100 g butter, melted (or ½ cup vegetable oil), plus for greasing pan
- 2 tablespoons poppy seed
- Pinch of salt
- 1 tsp powdered vanilla
- 2 tsp baking powder

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