Flour Halva

Don't say it's midsummer and enjoy the authentic flour halva!

Ingredients for 5 services:
7 ounces butter
2,5 cups flour
2 cups milk
1,5 cups sugar (If you like the definite taste of sugar, you can add up to 2 cups.)

It's easy to prepare this dessert-the only key point is sleight of your hand. Melt butter in a nonstick frier and add flour in it. Use a comfortable, flat ladle to quickly stir flour until it gets light brown. Then set it aside to cool slightly and add milk in it. Heat the mixture again and stir it until milk is completely sucked. When the mixture is stiff, add sugar and stir it again continually until the melted liquid sugar is drained.

Halva is ready in 1-2 minutes. Then you can shape it with tablespoon and add almonds and cinnamon on it. My halva is below ^^

Chicken with Mushroom and Cayenne

Hello there! I would like to present you with my mixed dish of amazing taste.

Ingredients for 5 services:
1.3 pounds chicken breast
Olive oil (just to cover inside the pan)
2 cayenne peppers
1 pound mushrooms
Salt & pepper & other spices as you like

Firstly, dice chicken breasts and fry them in a frier a little bit, until they get white and become softer. Then scour mushrooms and put them in potable water mixed with flour and 5-6 drops of lemon juice (This mixture will make it harder for mushrooms to darken while you are cutting them one by one.) Shape mushrooms however you like and put them in the water mixture again. When you complete cutting all the mushrooms, add them to the frier and mix with chicken. Then slice peppers and add them to the frier. Don't forget to add your spices in the end!

After fifteen minutes, the dish is ready. Enjoy!

Feast Cake

Today I've baked an ornamented and nutritious cake that is very different than those we generally make. An exotic taste came out as a result, and how quality materials you use matters more for that kind of a cake.

Ingredients for 10 services:
1/2 glass sugar
6 ounces butter
Pinches of raisins, cranberries, blackberries, morellos, almonds, walnuts, nuts etc
Lemon zest
100 ml juice(without fruit puree if possible, for example I use mixed apple-morello juice)
100 ml beverage (It should be suitable for this sugary cake, for example vodka or whiskey instead of liqueur)
3 eggs
2 glasses flour
1 packet baking soda
Pinches of cinnamon, pistachio, almond, nut etc

Ingredients for glazing:
Apricot marmelade (enough to glaze the cake)
7 ounces marzipan
8-9 ounces (1 packet) powdered sugar
2-3 tablespoon milk

First of all, heat sugar, butter, dried fruits and nuts, lemon zest, juice and beverage in a pot over medium-heat until butter melts completely. Meanwhile whisk 3 eggs in a bowl. When the mixture in the pot goes completely cold, add the eggs in it and mix it again. Mix flour, baking soda and spices in another bowl and add them to the pot. Whisk the mixture again until it becomes homogenous. Put it in pyrex or cake mold and bake it at 140 degrees for 30 minutes and then at 120 degrees for 15 minutes more.

Meanwhile prepare the glazing materials. Whisk powdered sugar and milk for 2-3 minutes and put it in the freezer. The purpose is to have glazing thick enough to spread on the cake easily, so be careful not the freeze the mixture completely. On a non-stick surface, use rolling pin to give flat shape to marzipan. It should be 0.5 cm thick.

When cake goes completely cold, use a spatula or brush to ice the cake with marmelade. Stick marzipan on marmelade and finally glaze it with mixture of powdered sugar-milk. Now you can decorate your cake however you like! Enjoy!

My feast cake photos are below ^^

Going on with cookies in different shapes

Today I wanted to try new cookie molds that I've bought, and here are the photos of the resulting cookies. I think the house, car and dog molds suit that kind of cookies with sugar paste ^^

P.S.: Even if you want to use a different colour for the roofs, first cover the whole surface of house cookies with sugar paste in main body colour. Then by using the same house mold, create the roof shapes from sugar paste in roof colour. The result is more tumid, 3D, and thus flashy =)

Cookies with Sugar Paste

Hello, everyone! I wanted to share my cookie recipe with those who love decorating cookies and baking special tastes =)

Here are the ingredients for 20-30 cookies:

2 cups butter
1 glass powdered sugar
1 egg
1 packet vanilla
7 cups flour

First you should leave the butter at room temperature. When it softens, mix it with the powdered sugar. Then add the egg, vanilla and flour. The mixture should be soft enough to give shape and hard enough not to stick on your skin. Be careful, you shouldn’t use baking powder because it makes the cookies get bigger when they’re baked, and the sugar paste molds which you prepare beforehand don’t match with your cookies!

When your mixture is ready, wrap it up with stretch film and leave it in the fridge for half an hour. Then it’s ready to give shape! You can use whatever cookie cutter you would like. Then cover the bottom of your baking tray with grease-proof paper and place your cookies on them. Put the tray in your preheated oven in 175-200⁰C, and turn it off approximately after 7 minutes, when the colour of your cookies start to turn into light brown.

Now put the cookies on to chill, meanwhile use this time to colour and shape your sugar paste. You have lots and lots of colour and shape options, and I took the photos of my colour and cutter choices.

When your cookies are at room temperature, fill in a cup with water and get a clean brush. With the brush, wet the bottom sides of your sugar paste shapes slightly to stick them on the cookies. Enjoy!

Onigiri with Almond, Walnut or Ginger

Today I've tried onigiri with almond, walnut and ginger, and believe me - the result is amazing! For those who don't know, onigiri is a nutritious Japanese food made from white rice. You pulp the rice and shape it however you would like with tuna fish and mayonnaise inside.

However, I added almond to some onigiris, walnut to the others and ginger to only three of them - since ginger is a little bit powerful and so a dangerous spice, and you should use and consume only your smallest nail sized ginger in a day - and they are simply yummy!

Almond's oil level is almost a perfect match for onigiri, and its taste creates an enduring combination with a high-quality mayonnaise (it may be Heinz) Onigiri with walnut inside is just another issue since its substantial effect doubles with walnut. Only there is a possibility that onigiri can get darker inside because of the sharp colour of walnut if you don't eat it within two days. And onigiri with ginger, it's simply weird enough to make & taste it. Enjoy =)