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-
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.
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.
– ZEHRA’S CRISPY BOREK –
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
In a medium bowl, beat the eggs and the soda water,the olive oil, set aside.
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.