GUEST POSTS: LIGHT CARROT CAKE/ CRISPY SPINACH BOREK

Level:Easy

Serve: 12

Hello everyone!

During my three years blogging, I have had the happy of making the acquaintance of many, multi-talented women from my country. I call they tireless women who have painting skills and also love to cook mouthwatering family recipes for her family and friends. I have got a guest post for you from Seyhan Ekinci and Zehra Coskun. I want to share their recipe with you.  Light Carrot Cake  was baked by Seyhan and Crispy Spinach Borek was baked by Zehra. We tested the cake and the spinach borek,which  were really delicious and light. She does not prefer frosting for the Carrot cake because hers cake is low-calories without frosting.But if you love frosting on top it you can use mascarpone cheese for frosting.  In addition,this flavour, moist cake and the  crispy borek incredible  easy to make and also they are light and divine.

Carrots are one of the most widely used and enjoyed vegetables in the world and the health benefits of carrots include reduced cholesterol, preventing heart attacks, improving vision, boost the immune system, improve digestion. Naturally sugary, carrots are healthy addition you can make to vegetable list of your diet. This healthy vegetables come with wholesome healthy benefiting such as  beta-carotenes, falcarinol, vitamin A, minerals and anti-oxidants in ample amounts.

Spinach is one of wonderful green-leafy vegetable often recognised as one of the functional foods for its wholesome nutritional and antioxidants composition.Spinach is important for skin,hair,bone healthy and this crispy leaf are rich source of iron, vitamin A, fibre.

I am honoured to introduce you to SEYHAN’S LIGHT CARROT CAKE RECIPE and ZEHRA’S CRISPY SPINACH BOREK!

 

-SEYHAN’S LIGHT CARROT CAKE RECIPE-

Seyhan's Light Cake.

Seyhan’s Light Carrot Cake.

 

-INGREDIENTS-

3 eggs .

1 cup granulated sugar.

1/2 cup olive- oil.

1/2 cup milk, at room temperature .

1 cup grated carrots,( about 4 medium  size)

1 teaspoon ground ginger.

2 cup all-purpose flour.

1 teaspoon baking powder.

1 teaspoon vanilla  extract.

1/2 cup chopped walnuts or pieces.

-DIRECTIONS-

1- Preheat  oven to 175 degrees C. Grease and flour the bottom your cake pan, set it aside.

2-In a mixing bowl, mix milk, eggs and vegetable oil, add the sugar , the carrots then beat them together until smooth.

3-Sift together flour, baking soda and cinnamon, add  dry ingredients into  wet mixture, gently mix with a wood spoon or spatula until corporate well. Then add the walnuts and the vanilla, lightly mix all the ingredients.

4- Pour the mixture into the prepared cake pan and bake about 40-45 minutes, until a wooden pick inserted into the centre  of the cake comes out clean.Remove from your oven  and let cool in pan for 10 minutes, then turn out onto a wire rack or clean kitchen  towel  and cool completely.

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Happy baking!


 

– ZEHRA’S CRISPY BOREK –

 

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Zehra’s Crispy Borek.

 

INGREDIENTS:

6 5X5 Frozen  puff pastry squares, at room temperature.

2 sheets Turkish yufka ( Yulfka is traditional used for borek as it is so thin and flaky, it is much more difficult to find in different country but phyllo will work just fine.)

For Spinach Filling Ingredients:

200-250g, spinach, washed and drained,copped.

1 medium onion, copped.

1 cup Turkish white cheese or( 1 cup feta cheese),grated.

1/2 teaspoon Sea salt.

In a large bowl, mix together chopped spinach and the chopped onion, add the salt and rub the spinach and  onion with your hand, squeeze the mixed spinach’s liquid. Then put the cheese another bowl and add the mixed spinach in it, combine them well , set aside.

Fore Sauce Ingredients:

1/2 Cup olive oil.

1 cup Soda water-200ml

2 eggs.

In a medium bowl, beat the eggs and the soda water,the olive oil, set aside.

-INTRADUCTIONS-

Preheat oven to 180 C degrees. Lightly grease in a little rectangle baking tray,set aside.

1-On a lightly floured surface, Lay 3 the puff pastry  side by side onto the kitchen counter and roll out the puff pastry as big as your baking try.

2- Place  the rolled pastry on the baking tray, Lay a Turkish yufka or phyllo on to the rolled pastry and brush  the yulfka or phyllo with the sauce.

3- Equally place the mixed spinach in the yufka or the phyllo and fold sides of yufka or the phyllo over the spinach like an envelope. Brush it again with the sauce.

4-Cut another the yufka or the phyllo 4 equal pieces, Place one on the top of the other, don’t forget to brush between layer with sauce.

5- Place the remain 3 puff pastry side by side onto the kitchen counter and roll second sheet of puff pastry out to the same size as the baking tray,Place the rolled puff pastry over.

6- Top with the second puff pastry, cut in squares, much easier to cut before you cook it. Then equally  pour the remain sauce over the borek, let it rest in your refrigerature for 1-2 hours.

7- Bake the borek until golden yellow and serve it warm.

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Happy baking!

 

COLOURFUL AND THRILLING BUTTERFLIES-

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In August I came to London for a visit and since I have spent some quality time, the base of my exploration was of course a Cooking class in London but I went to a Butterfly exhibition too, that took me back my childhood. Also I have learned more about the butterfly’s life and as you walk through the butterfly house, you can witness the life cycle of the butterfly from egg to crawling Caterpillar and then into the amazing butterfly.

You can sea there that Butterflies have a very characteristic flying style and Butterflies go through a complete metamorphosis. This means that there are four parts in a Butterfly’s life.

The first part is the egg; a Butterfly starts its life as an egg.

The second part is the Caterpillar, It looks like bird droppings on a leaf but it is a Caterpillar in disguise.

The third part is the chrysalis ( sometimes called pupa)

The fourth is the adult; this adult will continue the Cycle and Butterflies are able to change from one stage to another rapidly.

Butterfly wings are  covered with thousands of tiny, overlapping Scales, which are tiny sensory hairs and they are pigmented with a melanins which give them yellows, browns, but many of the blues, reds,blacks, greens, and iridescent colours are created by the micro-structures of the hairs not only but also The butterfly’s body is covered by tiny sensory hairs.

In addition, butterflies can fly when their body temperature is above 27C.degrees-(81°F) and adult butterflies feed only a liquids nectar from flowers , they obtain sugar for energy and the other minerals for reproduction.

 

I took some photos for you and I hope, you enjoy as well as I enjoyed!

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Butterfly exhibitions place: Natural History Museum, Cromwell road, SW75BD. LONDON/ UK.

 

 

 

-CHOCOLATE FUDGE CUPCAKES-

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Prep:30 min.

Level: Easy

Bake:15-20 min.

Hello everyone!

Recently My Daughter has made this yummy cupcake for my blog project. She is a very keen baker and if it doesn’t involve chocolate she is not happy! She developed it from the bbcgoodfood.  These taste amazing and so these moist, perfect fluffy and easy cupcake everyone will love. These will be all my favourites, after the years of practising and experimentation! I want to Thanks her for making delicious cupcake and sharing the recipe with us!

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RESTAURANT REVIEW-TAVACI RECEP USTA RESTAURANT-ANKARA/ TURKEY

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Kaburga Dolma-Stuffed the Rib Eye Steak with Rice.

 

Tavaci Recep Usta restaurant is a great traditional meat restaurant in Ankara city the heart of Turkey. The restaurant is a ethnic Turkish cuisine. It is the favourite lunch and dinner place for local community.

When you went the place you are welcomed with so friendly and smiling face by the waiters. They are dressed neatly.You can see the luxuries of modernity in the restaurant and also the restaurant is very large. For those who don’t book a table and are waiting. There is a cosy atmosphere in the restaurant and pictures of famous people displayed on the walls.

The menu offers a wide variety of tasty starters. We had the Icli Kofte ( stuffed ground meat in bulgur ball) and the Coban Salad served with pomegranate sauce. The main course consisted in  the RIB EYE STEAK DOLMA (Rib eye steaks stuffed with rice- The dish is definitely Turkish most traditional recipe but cooking at home kitchen is very hard because the rib eye steak dolma cooks in the traditional big stone oven. The rice is mixed with aromatic spices and roasted nuts, herbs and then the mixed rice is filled  in the lamb rib eye steaks then the rib eye steak is sewed up , it is cooked in stone oven) ,Sac Kavurma (Fried meat in iron plate) , which really pleasured us. It all was followed by a delicious Semolina halva with a scoop of vanilla ice cream for dessert and The dessert served with  traditional Turkish cafe.

All the dishes were fresh and the chefs takes great care in selection the best quality meat and vegetables. Thankfully the owner and hostess, is always around willing to conversation some kind words with all their  clients. The service is extremely good can have profound influence.

That the service does not accompany any kind of booze, because of the restaurant serve for family and children. Tea and Turkish coffee is free in the restaurant.

Despite the a bit much high price of the food, I had a pleasant and all meze was free, thrilled dinner experience with food of the most  delicious flavours. For this reoason I highly recommended going to the Recep Usta restaurant.

 

Adress for the Recep Usta restaurant:

A. Taner Kislali Mh. Alacaatli Cd.Barlas City J Blok No:1 / Ümitköy/  Ankara-Turkey.

-HAPPY 3rd BLOG ANNIVERSARY! –

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Thank you very much to all my followers and readers! I was hitting the button “Publish” for the first time about 3 years ago. Luckily for me, many fantastic people decided to join me in this wonderful  adventure and I also learned so much from every single one. I love to write and share my cooking experiments, restaurant reviews, paintings,travels and short stories with you.

Thank you all for liking my recipes, the comments and giving me inspiration to continue writing!!!

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HOMEMADE MANGO SORBET

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Prepare time: 40-50 minutes

Level: Easy

Serve: 4

Hello everyone!

I made homemade mango sorbet for these hot summer days, the recipe very easy and here its recipe for you, i hope you like it. I used mango but you could experiment with other your fruit as well.

Enjoy it!

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RESTAURANT REVIEW – COCOCHAN LONDON

In a busy city like London sometimes it’s hard to know what or where to eat. Last month when I was there my daughter recommended this lovely restaurant right behind Selfridges department store on Oxford Street. I definitely was not disappointed! Even though I am not too keen on Asian cuisine as my children wanted to go I decided to try it out. The location is very convenient tucked away on a side street along with many other restaurants. It is a great place to grab a quick bite after a busy day of shopping or sightseeing because of its central location.

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