ÇIRAĞAN PALACE- HISTORICAL STORY AND REVIEW-

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Çırağan Palace Kempinski-Istanbul-Turkey/2018

Hello Everyone!

Today I want to talk about historical hotels, because I have spent a couple of days in Historical Çırağan Palace Kempinski Hotel and I want to share my experiences with you.

The gorgeous historic Ciragan Place hotel like a pearl along the Bosporous in Istanbul-Turkey. If people visit the hotel they eventually fall in love it because the hotel was placed on the European coast of the Bosphorus, between Ortakoy and Besiktas neighbourhoods in Istanbul-Turkey, therefore it has a spectacular lovely seascape. As you know, many legendary tales lie hidden behind the doors of history and Çirağan Palace is really one of those great living legends. Hence I want to share its historic story with you. If you have a curiosity to learn about the historical story about a building as me, you can enjoy it.

-Did you know Çerağan meaning ‘light spreading’ in Persian?

Grand Vizier Ibrahim Pasha of Nevsehir wants to make a Mansion for his beloved wife Fatma Sultan. Therefore, the first waterside mansion was constructed in Kazancioglu area,in 1719. Fatma Sultan always organised Torclit celebrations and festivals in it’s tulip garden, and gardens decorated with kind of torches in the evening. Therefore it was called Ciragan Place by Ottoman people, because Çirağan meaning is a spread light and the name derived from the Persian word.

About a century later, Sultan 2.Mahmut ordered to have The Çırağan mansion demolished and rebuild a new Place. His architecture made it entirely out of stone and the 40 columns gave it a classical look. The construction took about 12 years. In 1791 the Palace was sold to 3. Selim’s Sister Beyhan Sultan but one day 3.Selim visited his sister and during his visit, he was enamoured with the Çirağan Palace and Sultan purchased it from his sister for himself. Sultan began spending most of time at the Place and he written magnificent  poetry, also he created some gorgeous poetries in this Palace. After Sultan 3.Selim, Çirağan Palace went back to being ‘the Favourite mansion’ of Sultans.

In 1834 Sultan 2. Mahmut decided to rebuild the Place and he demolished the Place together with School and Mosque. it’s construction took about eight year, New Çrağan Palace was magnificent with the classical appearance.

After the years, in 1863Sultan Abdulaziz whose carried out his brother wishes, and he ordered Agop Balyan to  build a Place, He used North African architectural techniques for the new Place and a new stone foundation was built in its place. Also gorgeous priceless doors of the Palace were each made by Vortik Kemhaciyan and worthy 1000 gold coins. In for years, German Emperor Kaiser Wilhelm visited Çırağan Palace and he admired the palace doors therefore 2.Sultan Abdulhamit had gave one of the door as a present to his close friend Kaiser Wilhelm, he sent that door on display at the Berlin Museum. Çırağan Palace was completed in 1871 and 2.5 million gold coins were spent. But unfortunately, a rumour spread among the public. Due to rumour,  if the Palace take the House of Mevlevi for the incorporation of its land into the Place estate, it would bring bad luck. Therefore Sultan Abdulaziz moved to Dolmabahce Palace and he lived in there.

In 1909, the Çiragan Palace was used by the government as Turkish Parlement Building, the building decorated valuable paintings from the art collection of Sultan 2.Abdulhamid, the art works had made by Ayvazovsky and Rembrant . Unfortunately, in 1910 a cruel fire  which is known to have started in the attic heating system and destroyed the place within 5 hours, including excellence antiques, 2. Abdulhamid of the art collections and books from the library of Murad the 5.

In addition, An army captain damaged the grave site of the dervishes in the basement of the Palace while digging for gold after the  years of the fire. At the and of the first world war, during the occupation of Istanbul, The ruined Çiragan Palace was used as ‘Bizo Barrack’ by the French military for the corps engineers. Another saddened event that, Besiktas Futbol Club had cut some trees in the Palace garden for using as stadium in 1930. After the short time, Prof. Bonatz and Architect Prof. Sedat Hakki Elder had investigated about building a hotel in this area.

In 1985 the Sanbar Group signed a letter of understanding with the Government to renovate the Çırağan Palace and transform from the Palace to a 5 star hotel. The construction started in 1987 and after the Kempinski Group was awarded the contract for the hotel management and operations. Çırağan Palace Kempinski opens its door to public in 1990. Since then Çırağan Palace Kempinski has been hosting to  the different country people.

In conclusion, Amazing location and historic story of the hotel, satisfy staff, hotel’s waiters are very friendly and attentive, tidy comfortably rooms and delicious foods. The service in the hotel is  good level one would expect at a Kempinski. If you have no complain classical fashioned and you love historic style place, it can be enjoyable for a short break in Istanbul. There is endless views of the city, you can see that, east meets west from the Palace balcony. The hotel has an lovely pool on Boshporus, garden which is spectacular place to hang out with friends or family, for a cup of coffee, tea.Finally there is a fine dining restaurants and bars, Restaurants has good  gastronomic experiences.

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Çırağan Palace-2018

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Çırağan Palace-Istanbul-2018

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Çırağan Palace-Istanbul-Turkey-2018

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Çırağan Palace-Istanbul-Turkey-2018

 

 

Address: Çırağan Palace Kempinski Istanbul / Çırağan Caddesi 32/ 34349 Istanbul-Turkey.

 

 

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HOMEMADE BAKLAVA WITH WALNUT

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Hello everyone!

Today I want to share easy home made Turkish Baklava from baklava’s homeland Turkey, there are many variations of making, some baklava sweeter but some perfumed with cinnamon, rose etc, Baklava filling is different from city to city in Turkey.For instance, walnut filling, pistachio filling etc, and even baklava slices  make different shape such as, diamond shape, triangle shape, rectangle,square shape. Also different countries make baklava, Greek, Lebanon, Iran, Hungary, Bosnia etc, and every country has a different savour.

This Baklava recipe is really take short time and excellent traditional taste. It makes everyone think you are a master chef but it is so easy and delicious dessert. Also if you like traditional Turkish taste you should try it, this recipe is worthy it.

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-AUBERGINE (EGGPLANT) SALAD WITH CREAM CHEESE-

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Hi Everyone!

In summer days, there are easy and simple ways to make some vegetables great taste without going to much effort. My homemade Aubergine salad (Eggplant salad) with cream cheese is perfect example of how to turn a boring vegetable into flavoured food. Also you can eat it like a dip or you can eat it like a side dish with meat or fish, chicken. if you want to add your favourite fresh herbs , you should chose any fresh herbs because any fresh herb goes well! For instance, dill, oregano, basil, coriander, fresh green onion, all possibilities work great and  give the salad a try share the recipe with your family and your friends. Enjoy it!

 

-INGREDIENTS-

150gr cream cheese.

2 cloves garlic, crushed

Salt and black pepper to taste

3 medium aubergines (eggplants), grilled and the skin removed, chopped in small size or you can use a food processor for chopping.( Also, you can use Canned aubergine(eggplant), if you use canned aubergine you must strain it.)

1 tbsp olive oil.

1 tsp lemon juice.

A tbsp chopped fresh dill and a tbsp fresh chopped mint.

-DIRECTION-

1-Put the cream cheese in a large bowl and add the crushed garlic, the olive oil and whip them until combine well.

2-Add the chopped aubergine(eggplant) into the cheese and compound them  well, then sprinkle sea salt, grounded black pepper and red pepper to taste.

3- Transfer the salad to a serve bowl.

4- Sprinkle chopped dill and mint onto the salad then serve it.

Enjoy it!

 

 

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Transferred to a serve bowl.

RESTAURANT REVIEW/ NUSR-ET STEAKHOUSE

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Nusr-Et Steakhouse in Ankara-Turkey / Photo- mommy cook for me

Hi Everyone!

Today I want to share my restaurant review with you because I visited Nusr-et steakhouse with my family and I have some experiences for sharing.

Firstly, I would like to give a little information about the restaurant. The restaurant Nusr-et steakhouse is located in Ankara-Turkey. The steakhouse has an open-kitchen and it was decorated modern style. The restaurant  serve variety meats for meat lovers and it became famous by its chef , also the restaurant owner Nusret Gokce ,the immensely popular Turkish chef and TV personality, therefore , you can fine the same restaurant in some cities because , the restaurant has some branches in different cities and countries, such as, Istanbul, Ankara, Bodrum-Turkey, Qatar,Dubai, Miami and New York. The restaurants are high-end steakhouse.

Secondly, I want to talk about my experiences. We ordered the medium-cooked ribeye steak, fried potato and the steak was good grilled and juicy, the food presentation was perfect but the steak taste was not much perfect, if you expect much more amazing taste.On the other hand, fried potato was excellent. For dessert, we want to try baklava with the ice-cream and the waiter served it  with a little cutting baklava show, the show was funny , however the baklava was not much fresh and I felt a little disappointing about the dessert. If want to drink booze, there are kind of good selected wine and the restaurant waiters were kind and respectful to customers but the prices was more costly.

In conclusion, the restaurant ambiance is lovely and elegant, comfortable, not noisy,  If you are planning to visit Ankara-Turkey and want to try traditional Ottoman steak, the restaurant can be good choice when you do not consider the price.

 

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Ribeye Steak-Nusr-Et Steakhouse/ Photo- mommy cook for me

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Turkish Baklava with Ice-cream-Nusr-Et Steakhouse/ Photo – mommy cook for me

 

In addition. mommy cook for me says,

The food presentation was perfect: 9/10

Taste: 7/10

Ambiance: 8/10

Waiter attitude and services: 8/10

 

-NUSR-ET RESTAURANT ADRESS IN ANKARA / TURKEY-

Gazİosmanpaşa Mah. Şehİt Ömer Sİpahİoğlu

Sokak No:8 KavaklIdere Çankaya / Ankara/ Turkey.

 

 

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-THE MEALS IN THE FOOD DIARY FOR THREE DAYS/ DIET EXAMPLE-

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Hi everyone!

I was joined Stonebridge Collage Nutrition courses before and I found the topic was very helpful and informative and I want to share the information with you. Especially these days I am always checking out healthy eating stuff for people who are controlling their meal and therefore, there are so many diet advices, but some of them do not work because we don’t adjust it our daily meal. In this reason, I prepare a food diary-low carb for three days and I am explaining about that, how we can prepare a health meal.

Using the information/data from a food diary for either yourself or a friend, evaluate the meals in the food diary for three days. Compile or adjust the meals to incorporate the basic principles of fat and sugar reduction and increased fibre. The first category where fat can be lowered totally eliminated is from meat and meat products.

The following basic rules will assist in compiling a diet: – Select lean cuts of meat and trim off the fat. A portion size is between 2-3 ozs or 60-70 gms. (Keep in mind that the elimination of meat in the diet will contribute to a quicker weight loss.

1- Select chicken or turkey meat, but remove the skin. A portion size is between 3-4ozs or 75-100grms.

2- Select fish of a portion size between 4-5ozs or 100-150gms, tinned fish such as tuna and sardines should preferably be packed in brine and not oil. Fish like herring or mackerel although fatty, are not too high in calories.

3- Grill meat or fish or microwave, steam or poach fish in water or skimmed milk. Don’t fry in fat as this increases the fat content of the meat or fish.

4- Select low fat mince, a portion size of between 2-3ozs or 50 70gms. ( fry the meat in its own fat or pour a little water on mince, bring slowly to boil, simmer gently and pour off the fatty water. Tasty meat sauce recipes for pasta and rice can be made in this way. Dishes containing mince can be bulked out by including grated carrots.)

5- Eliminate pies, pasties, sausages, pates and salamis. These products are very high in fat and should not be eaten if on a weight lowering diet. Fat can be reduced by not using butter or margarine. A low-fat can be utilized but limit it to 15gms which is about 2 teaspoons full. This amount can be divided between bread and a potato if used frugally . Make an open sandwich with cucumber, lettuce, tomato and bean sprouts, For closed sandwiches avoid using a spread olive oilon the one slice. This increases the taste and reduces the calories. When on a weight reduction diet use skimmed milk but do not overdo half a pint 300ml.) per day.

6- Don’t use cooking oils and fats in preparation of food. Eliminate biscuits, cakes, pastries from the diet, instead finish off a meal with fresh fruit. Fat Can Be Reduced or Eliminated From The Diet by The Following: – No cream allowed. Substitute with low-yogurts

7- Use cottage cheese or half-fat cheese. These are delicious over vegetables, mixed with rice salads and on whole-wheat bread. – Cut out all snack like crisps, nuts and other cocktail biscuits. Try to gradually cut down on the amount of sugar used. If sugar is gradually reduced then it is easier to tolerate unsweetened drinks and sweet food. Include the following principles: – Don’t add sugar to anything, be it tea, coffee, breakfast cereal. – Eliminate biscuits, cakes, sweets, chocolates, substitute with fresh fruit. ( The sugar in fresh fruit is wrapped up in the fibre, for instance, in an apple or orange.

8- Don’t drink frizzy canned drinks, Substitute with sparkling mineral water and lemon, unsweetened fruit drinks or low-calorie or no-calorie drinks.

9- If you need to sweeten food, use artificial sweeteners designed for reducing diets. – The daily intake of fibre be closely 18gms per day. Vegetarians will probably consume twice this amount. It is advisable to start the day with a fibre meal of musli or whole meal cereal with no added sugar. Whole meal bread supplies the bulk in the diet and from 2-4 slices per day is recommended. There is nothing wrong with other breads and that includes white bread, it is only that these breads contain less fibre.

10- The main meal include a helping of any of these: Potatoes of 8ozs or 225gms, either baked or boiled, brown rice or any other natural rice ( basmati rice), bulgur(cracked wheat) or couscous. Both rice and pasta serving are 3ozs or 75gms of dry weight.

11- It is necessary that peas, beans, lentils be eaten, preferably once a day, and include a portion of fibre-rich leafy vegetables such as the spinach and kales, cauliflowers, broccoli and celery. Salads and raw vegetables are excellent fibre-fillers and don’t contain calories as long as oil salad dressing are avoided. Same of the basic concepts that are essential to a permanent weight reduction and control or maintenance program have been covered. Weight-reduction diets should be about moderation-not starving to lose weight.

In conclusion, I used the basic principles which this course supported based on : Reducing fat in the diet, Reducing in the sugar and Increasing fibre in the diet.

– THREE DAYS DIET FOR EXAMPLE-

-1. DAY-

– BREAKFAST=Semi-skimmed milk(200ml)/ Fruit juice (150ml)/Tea and milk no sugar/ water/ Toast(Whole-wheal bread)1 slice /olive oil( 6-8 piece)/ cottage cheese(50grm)/ watercrasses-1/2 bunch.

-LUNCH=Egg and tomato, belly pepper-red, wrap-1portion/ Mixed salad/ water.

-DINNER=Grilled lean lamb cop-1portion (75-100grm.)/vegetable-1portion (baked)/ 1 slice bread ( whole wheal)/Water/ Glass wine(125ml)

-SNACK= Almond (handful)/1 apple. TREAT= Yogurt with fruit (low-fat) 1 portion/ 1 cup coffee with milk no sugar.

-2. DAY-

-BREAKFAST= Cottage Cheese(50g)/Toast 1slice./ Cereals with low fat-milk no sugar./ Herb tea-no sugar.

-LUNCH=Grilled Herring Fish-1portion (100grm.)/ Side dish salad with 1 teaspoon salad sauce (use for salad, lettuce, carrot, radish) 1portion/ 1slice bread ./Water.

-DINNER= Vegetable soap/ Grilled kofte- use lean mince- 1 portion (50-70grm) / Green salad/ 1slice bread./Water.

-SNACK= Grilled chestnut (4-5 pieces)for in the winter/ or fresh grapes 1 portion for in the Summer. TREAT= 1 Orange/ 1 Cup Ginger tea with lemon.

-3. DAY-

-BREAKFAST=Scrambled egg/ toast( whole 1 slice/Olive-50g/ Tea no sugar/Glass fruit juice/ water.

-LUNCH= Grilled chicken without skin- 1 portion (75-100grm.) /Quinoa salad with Red Bell pepper-1portion / 1 slice whole grain bread./Water.

-DINNER=Baby Spinach salad with 1 teaspoon salad dressing-1 portion/Grilled Mackerel fish-1portion (100grm.), 100ml. red vine./ Water.

 

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-THE IMPORTANCE OF CALCIUM, PHOSPHORUS,AND SODIUM TO THE BODY-

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THE IMPORTANCE OF CALCIUM AND PHOSPHORUS TO THE BODY.

-Phosphorus is an essential mineral primarily used for growth and repair of body cells and tissues. Phosphorus is involved in the release of energy from fat, protein, and carbohydrates during metabolism, and in the formation of DNA and many enzymes.

-Normally the body produces acid and alkalis and this balance is critical. Phosphorus plays a major role in keeping this balance. Therefore, they together with calcium and phosphorus, provides structure and strength. Calcium and phosphorus are used for building bones and teeth, giving rigidity to the structures. Bone is continually being rebuilt with new bone being formed. Calcium circulates in the blood and appears in other body tissues where it helps blood to clot, muscles to contract (including the heart muscle) and nerves to transmit impulses. Calcium salts provide rigidity to the skeleton.

-Adults use average about 30% absorbtion of calcium, but during growth and pregnancy the additional calcium is needed but, about 60% Calcium is absorbed. Postmenopausal women, who are at high risk of developing osteoporosis, tend to absorb the least calcium.

-Without milk or milk products in a diet, it is difficult to get enough calcium. Other sources of calcium include salmon, sardines and several greens such as broccoli, turnip greens, spinach, beet greens, parsley.

– THE IMPORTANCE OF SODIUM TO THE BODY.-

-Sodium is a mineral that your body must have in order to function properly. Sodium works in concert with potassium to maintain normal water balance in the body. Sodium is needed for muscles to contract and nerve impulses to be transmitted.

-Closely related to sodium’s role in the maintenance of normal fluid levels is the part it plays in controlling your body’s blood volume and thus blood and thus blood pressure.

-Sodium also helps transport other minerals and substances into, and out of cells. Also the flow of sodium and potassium inside and outside cells creates and electrical gradient. This electrical activity is important for performing work and communication, especially for nerve and muscle tissue. For example, nerves use the flow of electrolytes to send signals, the beating of the heart is coordinated by the flow of electrolytes and muscles use it to signal for contraction. Table salt (sodium chloride) is the major source of sodium in diet. One teaspoon of salt contains 2 grams of sodium. In addition, baking powder and baking soda include sodium.

-ARE MINERALS TOXIC AT HIGH DOSES?-

-Like vitamins, minerals can also be toxic at high doses. An increase in sodium concentration in the bloodstream can be toxic. Increases plasma sodium, which is called hypernatremia, causes the cells in various body tissues. Potassium is potentially quite toxic, however, potassium poisoning is usually prevented because of the vomiting reflex.

-The consumption of food result in mild increases in the concentration of potassium in the bloodstream, but these levels of potassium do not become toxic because of the uptake of potassium by various cells of the body as well as by the action of the kidneys transferring the potassium ions from the blood to the urine. Calcium and phosphate ; Calcium toxicity is rare, but overconsumption of calcium supplements may lead to deposit of calcium phosphate in the soft tissues of the body. Phosphate toxicity can result from the overuse of laxatives or enemas that contain phosphate. Iron toxicity is not unusual in small children , meaning that a child who accidentally eats more iron tablets may die as a result of iron poisoning.

-Unfortunately children eat large amounts of these iron pills because they look like candy. Zink toxicity is rare but it is more likely to occur in adults than children. Copper toxicity in humans is usually the result of disease. Manganese toxicity is most likely adults, it occurs most commonly in miner workers. The symptoms include a mental disorder, hallucinations, and difficulty in walking.

 

 

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-THE IMPORTANCE OF WATER TO THE BODY-

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-THE IMPORTANCE OF WATER TO THE BODY.-

-Water has many roles for the body, without food we can live for weeks. But without water, depending on the temperature, we would only last a few days. Nothing survives without water. The average adult’s body weight is generally 50%-60% water. Human blood is composed of 92 percent water, muscle and the brain about 75% and bone 22%. Water carries nutrients to the cells and carries away waste materials via the kidney.

-Water is needed in each step of the process of converting food into energy and tissue. Also water provides the medium for electrolytes to circulate throughout your body. Electrolytes are the minerals sodium, potassium, chloride, calcium and magnesium. Water helps move food through your digestive tract and removes waste from every cell in your body. Water is also excreted as urine by the kidneys along with waste materials carried from the cells. Water helps regulate ph balance in your body and water helps temperature regulation in your body.

-Unfortunately, by the time you feel thirsty, you are already much in need of extra fluid, but this can be easily remedied by drinking promptly. It is therefore very important not to ignore feelings of thirst, a concern that is particularly appropriate for the elderly.

-The body loses 1.5 litres of water a day through the skin, lungs and gut and via the kidneys as urine, ensuring that toxic substances are eliminated from the body. We also make about a third of a litre of water per day when glucose is ‘burnt’ for energy. Therefore drink needs to be more than one litre a day.

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