Ozlem’s Turkish Table | Page 78 | Turkish CuisineOzlem's Turkish Table

Ground Almond and Chocolate Easter Cake with Chocolate Glaze

By Ozlem Warren on April 4, 2012 in Cakes and Desserts 15

Almond and chocolate Easter Cake

I am a bit of an almond fan. Some of the best almonds come from Turkey and we eat them in abundance at home. They are not only packed with flavor but they also have great health benefits. To name a few; almonds are full of fiber and antioxidants, they reduce your risk of heart disease and lower risk of weight gain.

I spotted this wonderful Chocolate and Almond Easter Cake at Rose Prince’s Easter Bake. 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 cake as a “treat”. The children absolutely love decorating and licking out the bowl of remaining melted chocolate in the end! It is also a lovely dessert for Passover, if you’re celebrating.

Preparation time : 35 minutes Baking time : 40 minutes

350g/ 12 1/4 oz caster sugar

350g/ 12 1/4 oz softened unsalted butter

8 eggs, separated

75g/ 2 1/2 oz cocoa powder mixed to a thick paste with a little hot water

1 tsp vanilla essence

300g ground almonds

¾ tsp cream of tartar

For the chocolate glaze

200g/7 oz 60 % dark chocolate;

50g/ 1 3/4oz unsalted butter

Little Easter chocolate eggs to decorate

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

Butter the base of a 25cm square cake tin and dust it lightly with flour. Line the sides with baking paper.

Beat the sugar and butter together until pale and fluffy; then beat in the egg yolks one by one. Fold in the cocoa, vanilla essence and ground almonds. In a separate bowl, whisk the egg whites to stiff peaks, adding the cream of tartar at the end. Fold them into the mixture, pour it into the tin and bake for about 40 minutes, until the sponge feels firm to the touch.

Almond and chocolate cake, baked

While the cake is baking, melt the butter and the chocolate in a bowl over simmering water.

Chocolate and butter, melting

Once the cake is baked, cool it in the tin for 10 minutes then gently turn out onto a rack. The sponge will sink as it cools. When cold, cut the cake into squares and dribble warm chocolate glaze over each.

Children love decorating the cake

Place the little Easter chocolate eggs on the cakes when the icing has set.

You may like to serve this lovely rich cake with a light, refreshing main course like this Baked Salmon with onions, red peppers and lemon.

I wanted to sign off with this lovely spring blossoms from our back garden, really nice to see the earth waking up in full bloom.

Wishing you all a happy Easter and Passover, if you’re celebrating,

Ozlem

Kreativ Blogger Award

By Ozlem Warren on March 29, 2012 in Awards 6

I have been very much flattered for the Kreativ Blogger Award nomination by one of my favorite blogs, Peri’s Spice Ladle; thank you very much Peri, your blog is truly inspirational for me and I have been very much touched by this special honor : )

So, in accordance with the “Rules of Conduct” for bloggers who win this award, I will now do the following:

Thank the blogger who gave me the award and provide a link (as above).
List 7 interesting things about myself that my readers might find interesting.
Nominate 7 other bloggers, provide links, and let them know.

Here are 7 interesting things about myself:

Share food. One of the biggest pleasures of life for me is to share a delicious bite with family and friends – in Turkish we say “food tastes better when shared;” and I very much believe that. I am thankful to my parents for teaching us the value of good food and importance of sharing; which I hope to pass on through my blog.
Teaching. I always loved food but the teaching part came much later in my life. Central Market Cooking School in Austin, Texas believed in me and gave me the chance and confidence to have a go on teaching Turkish cooking classes with them in 2006. Since then, I taught Turkish cooking classes with Central Market Cooking School in Austin, San Antonio and Houston for over 5 years. This has been such a milestone in my life, I can never thank them and all the wonderful foodie folks in Texas enough to help me find what I truly love – thank you !! I can’t wait to come back toTexas to teach more, hopefully in 2013!!
Istanbul.. I am very passionate about my homeland, Turkey, and I am very much in love with the fascinating city of Istanbul. I have been lucky enough to live in Istanbul over 15 years; it is one of those places you feel alive 24 hours. It’s old but not tired, ancient yet alive; a vibrant, breathtaking, cosmopolitan city. One of my favorite parts of Istanbul is the Bosphorus strait (river) that flows through the city; a stroll and a glass of tea by the Bosphorus may just make the perfect day.
Boats by the Bosphorus, Istanbul

4. Travel. When I was a little girl, I always had a little bag (of my few favorite toys and a piece of clothing) ready by the door. I always loved going to places and visiting, and whenever a visitor to our home would say “Wouldn’t be nice to have Ozlem around to us?” I would wear my most charming smile and grab my bag to go – and truly hope they meant what they say! : )- I absolutely love traveling, seeing places old and new, and still have a bag ready to go, anytime.

5. Patlican (Aubergine/Eggplant). Between us, my nickname, given by my husband is patlican (aubergine or eggplant in English). Patlican, eggplant, is our national vegetable (actually fruit, as it has seeds in it). I cooked Angus, my then boyfriend, now husband, my first Turkish dinner, the stuffed eggplant, Karniyarik, about 15 years ago. He loved the dish and more than that, the name of it so much that he decided to call me “Patlican” or as short Patli! Though a little strange it sounds when we go back home, I thought it’s very cute and love it : )

6. Pilates & smelling the flowers. When I am not thinking of food, family or traveling, I would love to do pilates. A wonderful exercise for body and soul and a great reason to pause. The same way, I find being outdoors in the nature very uplifting, especially at the moment, when the earth is waking up, great excuse to be out and about and smell the flowers!

7. Last but not least, importance of my family. My husband and our two beautiful children; my most precious treasures in the world. I am ever grateful for their unconditional love, support and the positive energy they give, a reason to smile every day 🙂

The 7 blogs I am nominating for this award are:

1. A Seasonal Cook in Turkey. Claudia is a fantastic foodie, who lives inIstanbul and writes about wonderful seasonal produce in Turkey and Turkish & International recipes. She also shares wonderful eateries and markets from Turkey, which I always look forward to. We are determined to meet up next time I am inIstanbul!!

2. Cuisine de Provence. Barbara’s wonderful blog of Provence cuisine is always inspiring and delicious. One of the joys of blogging is to meet wonderful bloggers like Barbara to share love of food. I have my eyes on her wonderful cooking classes Provencal style in Provence, a dream to work in progress!

3. Tuesday Recipe by Tori Richie. I have been grateful to be connected toSan Francisco based award winning cook/author/teacher Tori (thank you Gillian for this!). Her recipes are delicious, simple, and inspirational; I turn to them very often.

4. Café Fernando. Café Fernando’s Turkish food blogger Cenk is a serious foodie, novice photographer, seasoned home baker and a shameless chocoholic from Istanbul, Turkey. His multiple award winning photography and recipes are truly amazing, so proud of him!

5. As Strong As Soup. I really like Phil’s straight forward and easy to cook at home recipes. Try his Carbonade Flamande; just what I fancy at the end of a long day.

6. La Tavola Marche. American expats Jason and Ashley’s wonderful blog is all about local seasonal Italian recipes, organic gardening, food festivals & markets, day trips in LeMarche,Tuscany, Umbria & beyond. This blog takes me to the wonderful Italian countryside and the recipes are delightful.

7. Istanbul Eats is a serious eater’s guide to Istanbul, aiming to bring you into the best undiscovered local eateries you might not always find on your own, and they do it so well, a great source of information, well worth checking out.

I hope you enjoy strolling through these wonderful sites.

Okra with chicken, vegetables and chickpeas in lemon & mint sauce & Tavuklu, nohutlu bamya

By Ozlem Warren on March 26, 2012 in Casseroles and Stews, Regional Signature Dishes; Mains, Sides and Desserts 9

Bountiful Fruit and Vegetable Market in Istanbul

Turkish cuisine is based on using fresh ingredients; fruit and vegetables are bought daily and seasonality is the key. However, especially in Southern Turkey, we also like to dry vegetables like eggplant (aubergine), bell and pointy peppers and okra when they are fresh, to be used when they’re not in season. In villages, these vegetables are simply attached in a piece of string when fresh (we scoop out the middle part/flesh of aubergines and peppers first; they are wonderful when stuffed with aromatic rice and/or ground meat), and hang outside village homes or terraces, to dry at the summer sunshine. With all the moisture gone, the result is intensely flavored dried vegetables ready to use.

Whenever I go to the Spice Market in Istanbul, I always get dried okra, aubergine and peppers. They not only taste great, but they also make wonderful decoration and a great talking point at my cooking classes.

Dried vegetables and spices galore at the Spice Market, Istanbul

Recently, my good friend and brilliant blogger Peri posted a wonderful Okra and Potato Stir fry recipe, at her blog Peri’s Spice Ladle, flavoring the okra with fragrant Indian spices, and inspired me to use my dried okra. It is amazing to see the similarities between Turkish and Indian cuisine, especially the love of spices; Peri’s lovely recipes are worth checking out.

Dried eggplants, okra and peppers used a lot in southern Turkish cooking; see how tiny the baby okra is!

So here comes Southern Turkish style okra with chicken. In Southern Turkish cooking, we like to keep the okra as whole, give a little trim to the stalk. We use lemon juice to reduce the sliminess and flavor the okra with dried mint and red pepper flakes; I love the refreshing, tangy taste of the dish and the texture that comes with the chickpeas. For a vegetarian option, you can skip chicken; potatoes would really work well with this dish too.

Serves 4

Preparation time: 25 minutes Cooking time: 35 minutes

225gr/ 1/2lb fresh okra or dried okra

250gr/9oz chicken breast, cut in bite size chunks

1 medium onion, finely chopped

4-6 cloves of garlic, finely chopped

400gr/14oz can of chopped tomatoes

400gr/14oz can of cooked chickpeas (garbanzo beans), drained and rinsed

30ml/2 tbsp olive oil

Juice of 1 lemon

8fl oz/1 cup hot water

10ml/2 tsp dried mint

5ml/1 tsp red pepper flakes

Salt and ground black pepper to taste

Plain rice to serve

Wedge of lemon to serve

To prepare the okra:

If you are using dried okra, simmer them in a pot of boiling water for 2-3 minutes, just soft enough to slip through the string. Drain the water and take out the string, set aside.

Simmer dried okra for a few minutes in boiling waterIf you are using fresh okra, trim the stalks, then place the okra in a bowl. You can treat them with the juice of lemon to retain color and reduce sliminess. As an alternative, you can also or sprinkle with 2-3 tbsp white wine or cider vinegar over okra and leave it to stand for about 1 hr, as Ghille Basan, the prominent Turkish cookery author recommends.

Saute onion, garlic, chicken, add the chopped tomatoes

Heat the olive oil in a heavy pan and stir in the onion. Sauté for 3-5 minutes, until they begin to turn golden brown. Add the garlic and chicken pieces and cook for 3-4 minutes to brown them. Stir in the chopped tomatoes, season with salt and ground black pepper. Mix to combine thoroughly.

Add lemon juice and hot water over the okra

Sprinkle the okra over the chicken and pour the lemon juice and hot water on top. Stir, cover the pan and cook gently for 20 minutes, until the okra are tender but not soggy. Add the (rinsed) cooked chickpeas, combine well and simmer for a further 2 minutes. Stir in the dried mint and red pepper flakes. Taste and add more salt if needed.

Bamya, etli ve nohutlu 038

Okra with chicken, chickpeas and vegetables; dried mint and red pepper flakes add a wonderful flavorServe hot with plain rice and extra wedge of lemon by the side.

Afiyet Olsun,

Ozlem