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Pistachio Nut and Sour Cherry Chocolate Brownie – Fistikli, Kuru Visneli Brownie


We Turks love pistachios. Turkey produces some of the best pistachios in the world, around the Gaziantep region at the southeast part of Turkey, and they are absolutely to die for. We also love cherries and are lucky to produce wonderfully flavored fresh cherries at home. So when I saw this recipe on Food and Travel magazine, it was irresistible to try (I slightly changed it using a little less sugar and butter). And the outcome was wonderful too; delicious brownies bursting with fabulous cherry and pistachio flavors, a real treat.

Serves 6-8
Preparation time: 15 minutes Cooking time: 35-40 minutes

300 gr/2/3pound dark chocolate (75% cocoa solids)
310gr/11oz caster sugar
230gr/8oz unsalted butter
70gr/2 1/2oz sour cherries (1 packet)
4 medium free range eggs
100gr/3 1/4oz pistachio nuts
60gr/2oz cocoa powder
90gr/3oz plain flour
1/2 teaspoon bicarbonate of soda
1 teaspoon vanilla essence
Pinch of salt

To serve:
Icing sugar and ice cream (vanilla would work well).

Preheat the oven to 190 C/370 F

Break up the chocolate into pieces. Cut the butter into small cubes and melt with the chocolate, either over a bain-marie or in the microwave.

While the chocolate mixture is cooling, whisk the eggs, sugar and vanilla essence. Stir in the cooled chocolate mixture, and then sift in the cocoa powder, plain flour and bicarbonate of soda. Finally add the nuts, cherries and the pinch of salt, mix well.

Line a 10in x 8 in baking tray or brownie tin with baking parchment. Slightly grease the parchment and pour the brownie mixture evenly. Cook in the preheated oven for 35-40 minutes. Allow to cool, then slice and dust with icing sugar. You can enjoy it plain with tea or coffee or treat it as a dessert and serve with vanilla ice cream.

Afiyet Olsun!

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Exotic Butterflies at the RHS Wisley Gardens, England





It is a joy to walk around the Wisley Gardens anytime of the year. At the moment, they are hosting amazing varieties of tropical plants and exotic butterflies at their stunning Glass House. Entering into the Glass House takes you a totally different world, a tranquil paradise where exotic butterflies take flight amongst wonderful tropical plants. It sure does brighten up any grey winter day! You can watch the butterflies until 27th February, for more information, please visit www.rhs.org.uk/wisley.

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The Base Meat & Vegetable Sauce turned to Chilli


Once you have this meat and vegetable base sauce in hand, you can try different variations. For instance, you can add some red kidney beans to the sauce, and perhaps a little more cumin and red pepper flakes, and turn in to delicious and wholesome chilli sauce. Served over plain rice with plain yoghurt by the side, it makes a complete meal, delicious, easy and ready within minutes.

Serves 4
Preparation and cooking time: 15-20 minutes

14fl oz/2 cups of the base meat and vegetable sauce
400gr/14oz canned red kidney beans, rinsed and drained
5ml/1 teaspoon ground cumin
5ml1 teaspoon (or more!) red pepper flakes
Salt and ground pepper to taste

To serve:
Plain rice and a bowl of plain yoghurt or green salad by the side.

If you are using some of your frozen meat and vegetable sauce, I suggest to defrost the sauce in the fridge a night before (or alternatively you can defrost in the microwave, following the guidelines). Put the sauce in a pan and gently reheat. Once it starts simmering, add the spices and the red kidney beans, mix well. Check the seasoning and add more salt or pepper if needed.

This sauce is wonderful served with plain rice and a dollop of plain yoghurt or green salad by the side.

Afiyet Olsun!

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