Cakes and Desserts

Chocolate & Almond Easter Cake & Fascinating Turkey Trip, Just Around the Corner – Some Useful Tips to Share

By Ozlem Warren on March 26, 2013 in Cakes and Desserts, Fascinating Turkey, Seafood, Turkish Street Food 20

Easter is around the corner and although the weather in England at the moment is more of winter-like than spring, the hopes are high and we are busy making an Easter hat for my 6 year old daughter and getting the Easter chocolates ready : )

Almond and chocolate Easter Cake, easy, delicious and so moist

I have been making this lovely chocolate & almond Easter cake over and over again; it has never failed to disappoint us and I wanted the share with you all again. The ground almonds make this cake really moist and the cake stays fresh for 4-5 days. It is a rich cake and I like to cut it in small squares to enjoy the it as a “treat”. The children absolutely love decorating with little Easter eggs and licking out the bowl of remaining melted chocolate in the end – so do I : )!

Here is the recipe for the Chocolate & Almond Easter Cake, I hope you enjoy it.

Afiyet Olsun,

Ozlem

Fascinating Turkey Trip, Just Around the Corner – Some Useful Tips To Share

The Fountain of Sultanahmet III prior the entrance of the Topkapi Palace and Hagia Sophia at the background

The Fountain of Sultanahmet III prior the entrance of the Topkapi Palace and the Hagia Sophia at the background

I will shortly be packing my bag to depart for home, Turkey for my culinary & cultural tour. I am thrilled to be traveling with a group of enthusiastic travelers and food lovers around Istanbul, Dardanelles, Gallipoli, Priene, Miletus, Didyma, ride along the Aegean coast, visiting this fascinating land and enjoying the Turkish Cusine. It will be special to be in Istanbul during the Easter Period, as we plan on visiting the St Antony’s Catholic Church as well as the Greek Patriarchal Seminary in Heybeli Island. I hope you join and enjoy our adventures in Turkey through my blog in the next coming weeks.

Turkey is a very welcoming country, hospitality is always high on the agenda. I count myself very lucky to be a part of this wonderful country with a rich heritage and a generous culture. Here I wanted to share a few tips on visiting Turkey, I hope they help to make your trip more memorable :

Turks are a friendly bunch; a few Turkish words and a smile goes a long way

Converse/Interact with the locals:. Learning a couple of frequently used Turkish words will be very helpful to you (like “Tesekkurler” for “Thank You”, Merhaba for “Hello” etc.) and the locals would really appreciate it. Most of them have high tolerance for different cultures and would be very happy to help to you. A little effort and a smile always go a long way.

Borekci with mouthwatering savory and sweet pastries, and ‘sinirsiz” – unlimited cay – very welcome!

Balik&ekmek; the grilled fish sandwich prepared at the boats is a popular Turkish street food

Make the Most of the Delicious Turkish Street Food: Turkish cuisine is healthy, delicious and the Turkish street food is of great value. Try and enjoy them whenever you can; boreks – the stuffed savory pastry shops , Simit – sesame encrusted bread rings- stalls pilaf with chickpeas & chicken stalls are around almost every corner. How about Balik & ekmek – the grilled fish sandwich by the Bosphorus or by any harbor? So delicious and a great opportunity to be a part of the local life.

Simit, sesame encrusted bread rings must be the most popular street food in Turkey.

Try local eateries, and Esnaf Lokantasi, for traditional, delicious, affordable home cooked style Turkish meals:

Have you ever tried the humble Esnaf lokantasi, traditional style Turkish restaurants, where mouthwatering trays of precooked – and gently heated – stews, rice, vegetables cooked in olive oil, stuffed vegetables and many more – are displayed in a buffet style.

Delicious casseroles, vegetables cooked in olive oil, stuffed peppers and many more await you at the Esnaf Lokantasi, traditional eateries.

This is slowly cooked “fast food”; all you need to do is to pick up your tray and point to the Chef, Asci, which dishes you would like to try – they are ever so inviting, healthy, delicious, great value and a wonderful way to sample some home style Turkish meals. Check out IstanbulEats for local eateries in Istanbul.

Trays of delicious, great value feast; all you need is to grab your tray and point out what you’d like.

Use public transport whenever you can :The underground/subway at the European side of Istanbul, as well as the tram is very efficient and beats the traffic big time, use it as much as you can.

Traveling by the ferry in Istanbul is a very relaxing and hassle free experience.

When traveling between Asian and the European sides of Istanbul, have a go at the traditional ferries, Vapur. They are delightful to travel and you escape the heavy traffic on the road, with a bonus of a glass of cay & simit to enjoy at the ferry!

Learn how to cook Turkish cuisine: Most folks traveling to Turkey have told me they were amazed to see how delicious, healthy Turkish cuisine is – so true! And good news is, you can learn to make these wonderful mezzes, kebabs and more while in Turkey. Istanbul Culinary Institute offers wonderful hands-on classes if you would like to have a go, you won’t be disappointed.

Fragrant, flavorful spices; a must buy at the Spice Market

Stock up on your spices: Spices have an important part in Turkish cuisine; we add flavor to our dishes through the artful use of spices like the fragrant cumin, fiery Aleppo pepper, refreshing dried mint and tangy sumac. Make sure to get your bach of spices when you visit the Spice Market in Istanbul. I also like to stock up on nuts like the Antep Pistachios (probably the most delicious pistachios you’ve ever tasted), almonds, walnuts and dried fruit like power food dried apricots and dried figs.

If you’re planning a road trip to Turkey, there are some fantastic blogs like Turkish Travel Blog and Turkey’s For Life offering great tips, routes and insights for traveling in Turkey, so well worth checking out.

The magnificient Bosphorus, istanbul – make sure to have a boat trip along the Bosphorus Strait

Well, I’d better sign off and finish my packing – I greatly look forward to hitting the road towards home and sharing what we will see, taste and learn; I hope you join us at exploring the fascinating land of Turkey!

My best wishes for Happy Travels – Iyi Yolculuklar!

Ozlem

Fascinating Istanbul Continues;The Basilica Cistern, Delights in Sultanahmet & Glorious Antakya Cuisine at Hatay Medeniyetler Sofrasi, Taksim,Istanbul

By Ozlem Warren on February 27, 2013 in Cakes and Desserts, Fascinating Istanbul, Fascinating Turkey, Regional Signature Dishes; Mains, Sides and Desserts 24

Fascinating Hagia Sophia, Istanbul

One of the things I love about Istanbul, is the exposure of thousands of years of history. Indeed, Istanbul is a city where east meets west; at one side the ultra modern buildings, the other side, the centuries old Old Istanbul with Hagia Sophia, the Basilica Cistern and many more. The east and west surprisingly blend in well, and you feel you are walking around an open air museum, so breathtaking.

Sultanahmet in Old Istanbul has such amazing sites like the Topkapi Palace, the Blue Mosque, The Basilica Cistern and many more, all these wonderful pieces of history are within walking distance to one another. The area is also very child friendly; wonderful to see lots of children visiting the museums, feeding their curious minds. I took my 9 year old son to Sultanahmet in Old Istanbul; we took the underground (subway or Metro, as locals call it) from the European side of the city, Levent, all the way to Taksim and then to Karakoy, so efficient. Then we took the Tram from Karakoy to Sultanahmet; worked so well, and no hassle of traffic (and must say, even the journey itself was exciting for my son!).

The Basilica Cistern, Yerebatan Sarnici, Istanbul

My son is fascinated with the 6th century cathedral size Basilica Cistern, especially with the Medusa column. The Cistern is the largest of several hundred ancient cisterns that lie beneath Istanbul. I love the tranquility in there; you feel like you paused the time for a while, so peaceful.

Upside down Medusa pillar, Basilica Cistern, Istanbul.

The Medusa pillar was a highlight for my son, as he studied the Roman period this year and read about the Medusa. He was eagerly telling me all about the snake hair and many legends behind it!

Roasted chestnuts and corn, popular streetfood in Istanbul

Soon, we were hungry (there’s always time for food at home!). Street food, stalls selling Simit, sesame-encrusted bread rings, roasted chestnuts and corn are every where in Istanbul. They are great value and just hits the spot when you are out and about. We had our fair share of roasted chestnuts right outside of the Basilica Cistern, delicious.

Hafiz Mustafa in Sultanahmet carries a wide variety of Turkish delights, and has a wonderful cafe.

Well, we couldn’t just had the chestnuts, as my son spotted his favorite sweet, Lokum – Turkish Delights! Hafiz Mustafa has been producing Turkish Delights since 1864 and this shop is a wonderful experience. The friendly staff showered my son with complementary Turkish delights, and the Literary Cafe inside the shop looked very inviting. Home made Turkish delights are surprisingly easier than you think and delicious, here is my recipe for Turkish delights, if you like to have a go.

Baklava, dried figs stuffed with walnuts – all so very inviting.

As expected, we had our fair share of the baklava. The dried figs here have been cut in half and stuffed with walnuts; they are then poached in syrup and cooked until soft, so very delicious. Figs and walnuts are also power food, very nutritious, and packed with antioksidants.

Glorious Antakya Cuisine In Taksim, Istanbul – Istanbul’da Bir Antakyali

Friendly staff at Hatay Medeniyetler Sofrasi, Taksim – Istanbul

My parents and my dear sister Oznur live in Istanbul and they are my eyes and ears. They kindly fill me in what’s the latest in the city, especially at the food front. As our roots go back to Antakya, ancient Antioch, they keep a close eye on especially the Southern Turkish food available in Istanbul. When my dad said that we have to try the newly opened Hatay Medeniyetler Sofrasi Restaurant in Taksim, the plan was made and my sister and my cousin Duygu made it there the next day.

Antakya has been a city of tolerance; Christians, Muslims and jews live happily and in peace there. This picture show the St Peter’s Chuch and the Habib-i Neccar Mosque in Antakya.

Antakya, ancient city of Antioch has been occupied by humans since the Calcolithic era (6th millennium BC), and hosted many civilizations ; the restaurant makes its name as of the Table of these Ancient Civilizations. Antakya has historical significance for Christianity as it was the place where the followers of Jesus Christ were called Christians for the first time. Antakya since then has been a city of tolerance; Christians, Muslims and Jews live happily and in peace together in Antakya. This picture at the restaurant show the St Peter’s Chuch and the Habib-i Neccar Mosque in Antakya.

Ismail Bey from Hatay Medeniyetler Sofrasi; so passionate about the history and cuisine of Antakya.

We greatly admired the passion of Ismail Bey from Hatay Medeniyetler Sofrasi for Antakya’s history and cuisine. The whole restaurant is full of pictures from Antakya; the Mozaic Museum, St Peter’s Church, the famous Long Market – Uzun Carsi and many more. Ibrahim Bey says they source 90 % of their ingredients from Antakya and proud to serve regional Antakya dishes in the restaurant. Another great thing about Istanbul; you can now taste a variety of regional cuisines, the city is such a melting pot.

Delicious mezzes of Antakya; Cevizli Biber (Walnuts with red pepper paste), hummus, patlicanli eksileme (smoked eggplant salad with dried mint) and many more

A huge tray of delicious mezzes of Antakya greeted us; Cevizli Biber (Walnuts with red pepper paste and olive oil), hummus, zathar salad, Zeytin ufeleme (olive salad with pomegranate molasses) and many more.

Smoked eggplant with vegetables, olive oil, dried mint & lemon dressing; delicious and refreshing.

One of the mezzes that we enjoyed is Patlicanli Eksileme – Smoked Eggplant Salad with tomatoes, onions, parsley with olive oil, dried mint & lemon dressing. The sweet, smoky flavor of the eggplants here work so well with the vegetables and the dressing, here is the recipe if you’d like to try out.

Abagannuc; sauteed chunks of lamb over the bed of eggplant, tomato and pepper sauce

Then came Abagannuc; sauteed chunks of lamb served over Abagannuc; the smoked eggplant, tomato and pepper sauce, just melted in the mouth.

Kagit Kebab of Antakya

Feast continued; this is Antakya’s Kagit Kebabi; Kebab baked in the oven in a special baking paper. I have vivid childhood memories of taking the ground meat mixture to my grandmother’s local bakery in Antakya, to cook this kebab for us (bakerys in Antakya also bakes many kebabs, casseroles and pastries for their customers). Ground meat, garlic, parsley, onion and spices in the mixture, another local specialty.

Candied walnuts, figs and pumkin – and of course Kunefe!

Now time for the sweets; this time came the wonderful candied walnuts, pumpkin and figs, along with Antakya’s famous kunefe.

The candied walnuts are a real speciality of Antakya, along with others; locals start making this dessert at the early months of summer, and its preparation can take up to a month. Young walnuts are soaked in water for a long period so that their bitterness goes away. Once they are cooked, the walnuts again soaked in syrup for a long time, a real labor of love.

Antakya’s Kombe cookies; a great crumbly texture, with flavors of tahini, sesame seeds, cinnamon, wild oregano and more.

Ismail Bey kindly treated us to Antakya’s famous Kombe cookies, another regional specialty. It has a wonderful, crumbly texture and delicious flavors of tahini, sesame seeds, cinnamon, wild oregano and more. They were so good that I had to save one to take to my parents!

Menengic Kahvesi, another Southern Turkish specialty.

Have you ever tried Menegic coffee? It was my first time trying this aromatic, delicious coffee, another Southern Turkish Speciality. Menengic, or cetene or citlenbik, as locals call it, is Pistacia terebinthus, known commonly as terebinth and turpentine tree, is a species of Pistacia, and wildly grown in Southern Turkey, part of the national flora. Cooked with milk, you can certainly get the wonderful pistachio taste, a unique experience.

Locals in Southeastern Turkey also liberally incorporate menengic’s oil into home-made sweets (baklava, kadayif, halwa, cookies and more) as it counters sugar and gives an unworldly delicious taste. In addition, menengic’s oil is regarded very healthy and packed with goodness.

A delightful feast, Antakya style, with my sister and cousin in Taksim, Istanbul

We enjoyed a truly delightful feast, treasures of Antakya, with my sister and cousin in Taksim, Istanbul – so worth a visit.

I hope you enjoyed our adventure in the fascinating city of Istanbul and a taste of Antakya available in Istanbul. As you can see, many of the mezzes and dishes here are so easy to make, healthy and delicious, I hope they inspire you to have a go.

There is more to share again soon! Until next time,

Afiyet Olsun,

Ozlem

Chocolate Cake with a Tickle of Red Pepper Flakes – Some like it (a little) hot!

By Ozlem Warren on December 13, 2012 in Cakes and Desserts 21

I have been hooked by the Spice Trip TV program where one of my favorite chefs Stevie Parle and the spice expert Emma Grazette have been travelling around the world to discover the wonderful, magical world of spices. They have been to Mexico a few weeks ago, exploring the chillies and Stevie produced a gorgeous looking Mexican style chocolate cake with chilli flakes in it. Chillies are so varied in Mexican cuisine and they do appear at sweet and savory dishes – not to forget the famous Mexican hot chocolate with chilies. I loved the idea of the warmness a touch of red pepper flakes would bring to the cake.

Chocolate cake with a tickle of red pepper flakes; moist, delicious and certainly will keep you warm 🙂

Since then, I have been very tempted to reproduce this delicious, very easy chocolate cake, using Turkish red pepper flakes. We Turks notoriously add red pepper flakes to almost all savory dishes, but experimenting with chillies in cakes and desserts was a first for me, so I must say, I was cautious. The original recipe asks for 2 tsp dried chilli flakes – I used just a shy of 1 1/2 tsp Turkish red pepper flakes, as they have a strong, smoky flavor. The result was a delicious but not overpowering touch of spice that gets you after a while, and brings you warmness. Here is what my 8 year old son thought of the cake; “ You get the yummy chocolate taste first, then in a while you feel a tickle of spice, I liked it”. We enjoyed this spicy twist to the chocolate cake and I liked the surprise element to it and seeing the smiles on friends who tried!

Have you added chillies to your sweet creations before? I would love to hear your experiences.

This recipe is slightly adapted from Stevie Parle’s original recipe, which also calls for 2 tbsp tequila – a delicious addition. You can decorate your cake with pomegranates seeds for a festive look and taste.

Serves 10

Preparation time: 15 minutes Cooking time: 20 minutes

200gr/7oz dark chocolate with 70% cocoa solids

200gr/7oz unsalted butter

1 ½ tsp Turkish red pepper flakes or chilli flakes

4 eggs

150gr/ 5 ¼ oz golden caster sugar

45gr/3 tbsp ground almonds

15ml/ 1 tbsp plain flour –(for gluten-free version, please use gluten and wheat free plain white flour blend)

A pinch of sea salt flakes

Preheat the oven to 180C/Gas Mark 4/350F

Line a 23cm round cake tin with grease proof paper and grease with butter.

Chocolate and red pepper flakes; rather unusual yet surprisingly delicious.

Melt the chocolate, butter and red pepper flakes in a glass or metal bowl over a pan of barely simmering water, taking care not to burn the chocolate. The bowl must not touch the water as this will split the mixture. Remove from the heat, stir and leave for a few minutes to cool.

Stir in the ground almonds and the flour to the chocolate mixture; the ground almonds are not only healthy but also keep the cake deliciously moist.

Stir in the eggs, one by one, and then the sugar, followed by the almonds, flour and a pinch of salt. Pour the batter into the cake tin and sprinkle with the salt flakes. Bake for 20 minutes.

The chocolate cake with red pepper flakes, baked - ready to cool.

Leave to cool, then cut into slices. It is a rich, moist cake, so you don’t need thick slices.

The chocolate cake has a nice crust but it is deliciously moist inside.

The cake looks lovely and festive when decorated with pomegranate seeds. The tangy taste of the pomegranates also complement the rich chocolate cake well.