Very simple and quick-to-make bread that is prepared without yeast. If it is baked in a pot, its crust is crispier than if it is baked in a tin.
INGREDIENTS :
650 g of flour
340 ml of mineral water ( still water can do as well )
1 package of baking powder
1 teaspoon of baking soda
1 teaspoon of salt
½ teaspoon of sugar
80 g of solid yogurt
PROCEDURE:
1 . heat the oven to 200 degrees …
2 . mix all dry ingredients …
3 . add all wet ingredients and make solid and a bit stick dough …
4 . put a little flour on the worktop and form a loaf ( do not knead ) …
IF YOU BAKE IT IN A POT ( diameter 20 cm, height 10 cm ) – flour the pot bottom …
IF YOU BAKE IT IN A TIN( 30 x 10 cm ) – line the tin with parchment paper …
5 . place the bread in the pot, cover it and put it in the hot oven …
IF YOU BAKE THE BREAD IN THE POT – baking time is ca . 55 minutes …
IF YOU BAKE THE BREAD IN THE TIN– baking time is ca . 30 – 35 minutes …
NOTES AND ADVICE:
1 . The pot must not have plastic or rubber parts, as they would melt in the oven !!!
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Couscous / Couscous Salad
I like this delicious salad very much, it is fantastic when combined with grilled meat. When we gather in a large number I usually make this salad or rice salad (you can find rice salad on my blog, too). Actually there is one more salad I like a lot and I will make a recipe for it, too.
INGREDIENTS:
125 g of couscous
190 ml of vegetable stock
1 cucumber for salad
2 red peppers
200 g sweet corn ( canned )
2 pieces of spring onions
250 g of cherry tomatoes
2 spoons of fresh parsley ( finely chopped )
Squeeze of 1 – 1 ½ lemon ( according to your taste )
Salt ( according to your taste )
80 ml of oil
250 g of Feta cheese ( cut in cubes )
PROCEDURE :
1 . pour the cooked vegetable stock over couscous and leave it covered for 4 – 5 minutes …
2 . cut the cucumber into cubes, halve the cherry tomatoes, slice the spring onion, deseed the peppers and cut them into smaller strips, drain the liquid from the canned corn …
3 . put the couscous and vegetables into a bowl, add oil and season with lemon and salt …
4 . mix the salad well …
5 . serve the salad on plates and put the cubes of Feta cheese on it …
NOTES AND ADVICE :
1 . Instead of vegetable stock you can use boiled water to pour over couscous, but in this case you should use Vegeta and salt to season the salad.
2 . Add as much lemon squeeze as wished, to make the salad sour to your taste.
3 . If there is some salad left, put it into the fridge, as it will be delicious the following day, as well.
4 . Be careful when adding the salt, since vegetable stock is already salty.
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Ham and Cheese Muffins
This recipe is ideal for children. All children love muffins and if they can prepare them on their own, it is a great joy for them. I would call this an ideal recipe for hanging out with your children and it is also very useful because they can learn something.
INGREDIENTS FOR 12 MUFFINS :
500 g of flour
10 g of salt
1 package of baking powder
1 g cayenne pepper ( you can use mild red pepper – spice )
1 teaspoon of sugar
300 g of cheese ( Gauda, Ementaler etc. … )
200 g ham for pizza ( or Bologna sausage, Sujuk etc … )
200 ml of milk
100 ml of oil
2 eggs
PROCEDURE :
1 . heat the oven to 190 degrees …
2 . grate cheese and ham …
3 . stir all dry ingredients …
4 . add all wet ingredients and whisk them well to avoid the apprearance of lumps ….
5 . then add the ham and cheese and stir …
6 . put the paper cups in the muffin pan …
7 . fill the pans almost to the top …
8 . put into the pre-heated oven for ca. 25 – 30 minutes …
9 . take the muffins out and put them on a grid to cool down …
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San Sebastian Cheesecake
I want to tell you a story about how this cake has come into being. San Sebastian Cheesecake was made by accident, due to a mistake of an apprentice in a bar called La Vina in Spain. The apprentice put the cake in a wrong oven by mistake and the whole cake darkened from outside and remained creamy inside. It was served and presented as a new cake in the bar, the guests were delighted with its taste and its creamy texture and it has been a real sensation since then. In Istanbul people take a number and wait in queues to get the cake. This creamy texture is very important and it is not like a classical Cheesecake, so I would ask you to read the notes and advice I am going to write down under the recipe.
INGREDIENTS:
1 kg of cream cheese for cakes
500 ml of sweet cream
6 eggs ( L )
350 g of sugar
½ of lemon squeeze
50 g of corn starch
3 spoons of vanilla paste ( or 40 g of vanilla sugar )
PROCEDURE:
1 . Heat the oven at 200 degrees (upper and lower heating element) or at 240 degrees (hot air)…
2 . Cover the bottom and the edges of the tin (diameter of 26 ) with parchment paper, ( SEE THE VIDEO ) …
3 . Put the cream cheese and sugar into a bowl and mix shortly…
4 . Then sift the corn starch and mix shortly (I accidentally said „flour“ in the video)
5 . Beat the eggs with a spoon or a whisker and add them into the cheese mixture and then mix shortly again… ( it is important not to mix ingredients too much)…
6 . Then add vanilla paste, sweet cream and lemon squeeze and mix shortly…
7 . Pour the mixture into a tin, pick the tin up a little and drop it on the table a few times to enable the air get out of the cake ( SEE THE VIDEO ) …
8 . Put the cake into a preheated oven… …
IF THE CAKE IS BAKED AT 200 DEGREES (upper and lower heating element ) THEN BAKE IT FOR ca. 60-65 minutes!
IF THE CAKE IS BAKED AT 240 DEGREES (hot air) THEN BAKE IT FOR ca. 25-30 minutes!
9 . It is important that the cake is dark so that it looks as if it had almost burnt ..
10 . Take the cake out of the oven slowly, right after baking and leave it to cool down at room temperature and then put it into the fridge overnight…
11 . Take the cake out of the ring and then it is ready for serving…
NOTES AND ADVICE :
1 . You MUSTN’T mix the cake too much to avoid getting too much air into the mixture.
2 . I have used a mixer, but it is best to do the whole procedure without the mixer, just use a whisker to be more sure that you won’t beat it too much.
3 . It is obligatory to drop the tin a few times on the table to let the air get out of the cake and to get a creamy and not an airy cake at the end.
4 . I would recommend you to use an oven with the hot-air function, if possible. In this way you will shorten the baking time and the cake will remain creamier.
5 . Do not think that baking temperature is a writing mistake. If you use a hot-air function, the temperature is usually reduced for 20 degrees and not increased for 40 degrees.
But in this case the temperature is increased and the baking time is shortened, which is very important, because we want the cake to look burnt from outside and to remain creamy inside.
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