-TIRAMISU-

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Tiramisu-mommy cook for me

Hello everyone!

This Tiramisu recipe is very easy, simple but totally divine. When I was visiting my children in London I decided to make this special treat for them and I wanted share this yummy recipe with you, I hope, you enjoy as much as we enjoyed!

 

 

-INGREDIENTS-

Strong black coffee 2 cup, freshly made and cooled.

Ladyfinger  (Savoiardi) 1 packed.

Mascarpone 250-300g.

Caster sugar 3 tbsp.

2 eggs

Vanilla extract 1/2 tsp

Cocoa powder 2-3 tbsp.

Lemon zest 1 tbsp.

Amaretto 1 tbsp.

– DIRECTIONS-

1-Mix the coffee and amaretto in a bowl. Whip the eggs white with the sugar until it forms soft peaks, whip the egg yolks in an another bowl and combine them together . Add the mascarpone, vanilla, lemon zest and mix them in the mixed eggs.

2- Dip the lady fingers into  the cooled coffee for a second on each side until they are well soaked but not collapsing and add a single layer to a 25cm serving dish, using about half of the ladyfingers.

3-Spoon over half of the mixed mascarpone and layer on more soaked sponge fingers then spoon the remaining mascarpone and layer over the top. Chill until ready to serve, about 2 hours. Before serving, sieve over the cocoa powder to cover all the tiramisu top.

 

img_2033Assemble all ingredients.

img_2036 Dip the lady fingers into the coffee and place it side by side in the serving plate, spoon the mascarpone over the lady fingers and soaked the remain lady fingers, place over the mascarpone, spoon the remain mascarpone over the ladyfingers.

img_2038 chill and sieve cocoa powder over the tiramisu.Tiramisu-mommy cook for me

Enjoy it!

GUEST POST/ SEMOLINA PUDDING WITH VANILLA

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Hello every one!

Today’s GUEST recipe is Semolina pudding which is moist, tasty and for traditional afternooxn tea treat in my Country. This tasty dessert was made by Zehra Coskun, and we tested this pudding which is absolutely wonderful  and  my favourite  pudding. The pudding is easy and no more takes time.These yummy semolina pudding might sound exotic but you will be able to easily find the ingredients in most supermarkets.

Semolina is commonly used in making puddings, dessert and various pastry. Semolina made from wheat and semolina digests slowly making you feel full for a longer duration of time. Semolina is good source of several B,C complex vitamins (thiamine, folate), vitamin E, which help to support your metabolism and in building the immune system of the body. Semolina is rich source in minerals, zinc, iron,phosphorus and magnesium which help strengthen the bones and improves the nervous system.

 

-INGREDIENTS-

1 later whole milk.

6 tablespoon semolina.

3 tablespoon granulated sugar.

1 tablespoon corn starch.

1/2 teaspoon vanilla extract

1/2 teaspoon gum mastic, ground-( the gum mastic is optional, if you like add it.)

-FOR THE SAUCE INGREDIENTS-

1 tablespoon corn starch.

2 table spoon granulated sugar.(if you like sweeten sauce, you can add a bit more sugar, but you will probably find it’s sweet enough.)

200-300g. sour cherry ( you can use frozen cherry )

In a small saucepan, Put the sugar, the cherry and sprinkle the corn starch over them.Mix them together and cook until  mixture is  thick and smooth. Remove the heat and let cool.

– INTRUDUCTION-

–   Medium dariole moulds or pie pan,rinsed with cold water.

1- In a medium saucepan, mix the sugar, corn starch , semolina ,the gradually stir in the milk.

2- Bring to boil and simmer over the medium heat, until the mixture thick and smooth.Add  the vanilla and remove the heat.

3-Pour it into the prepared pan or moulds, cool and leave to set in the fridge. It will takes a couple of hours or leave it overnight.

4- Remove the pudding from the fridge. Place a plate over the top and give the pudding a good shake to turn them out. Spoon the cherry sauce on top it.

img_1926Enjoy it!

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 Eken 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.

– DIRECTIONS-

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.

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Happy baking!

 

-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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-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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-MACAROON-

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Hello everyone! I visited my daughter in London last month. My daughter and l decided to join L’atalier des Chefs Macaron making class. I am so fond of macaroons because French macaroons are colorful,sweet bites of happines.

We joined L’atelier des Chefs macaroons making class which was a lovely, friendly, little cooking  class in  St.Poul’s in London. We enjoined so much and we made macoroons then we shared them between baking class friends. They were very cute and delicious.

There are two methods of making macaroons. French meringue and Italian meringue method. Our Chief prefer using French meringue method because it gives softer and lighter shall texture or maybe because our Chief had more success with French method than Italian.

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