Haydary - Yoghurt and cheese spread

This is a great dip to eat with schreded baked lamb.


Place 500 grs of greek yoghurt in a fine cloth to drain for an hour. Beat the yoghurt until smooth and add the fresh mint finely chopped, add teaspoon of paprika, cayenne papper and 125grs of white cheese crumbled (feta), salt. Put in a bowl for a few hours. Before serving sprinkle with paprika and olive oil.

Patlican - Aubergine purée

Another of my favorites Turkish mezze and just so easy!


Pick 6 aubergines with a fork and put them on the grill until skin is burned and inside is soft. Cool them to handle , cut lenghtways and spoon out the flesh in to a bowl. Mash with a fork, add juice of 1 lemon, 4 cloves of garlic crushed, 120ml olive oil, salt and coninue mashing until puréed. Place on serving dish.

Hummus

I already have this receipt in a previous post, however for my most distracted readers, I will repeat some of my Turkish favorites.
This is an original receipt from my dear friend M.

Hummus, so easy and wonderful - chick peas paste!



Put 250grs of canned chick peas in a food processor. Add 4 ts of olive oil, 1/2 cup of sesame seadd paste (tahin), 3 ts of lemon juice, 3 garlic cloves crushed, cayenne pepper , salt and blend until reaching a creamy consistency. Turn into serving dish and sprinkle with paprika and cover with olive oil. Eat with pita bread.

Cook Decoration Course

Last March I took time to make something I long desired, a cook decoration course.
I was 15 when I spent my summer holidays on a cake decoration course, it was a lovely older brazilian woman which made cakes as she would make jewlery with love and detail.
We would do the base cakes, sponge, nuts, chocolate, carrot and then the fillings custard cream, chocolate, raspberry, and so many other.
After we would set the cake, repair the airy holes and cover it until it was velour touching.

It is funny as so much as changed since then as now most of the covers come ready and all taste de same, however still very interesting to learn new processes although I doubt how much I will use it.

This is a brazilian technique of marzipan covering and we covered a baby shower cake, an orchid cake and the wedding cake.




THE TRADITIONAL WEDDING CAKE

This is a very traditional cake where we had to use several techniques. The roses were made several days earlier and the big bow was made one day before.
We then moulded the sponge, add the filling , cover the fist layer and then cover it will with the marzipna dough.



Thanks to all the team and hope we can see each other soon at another course.