Tarte Tatin

I was watching a cooking show on TV a couple of  months ago, and the chef was baking Tarte Tatin. It looked delicious and easy…(Well I guess everything looks easy when you watch it on TV.)  I found this recipe in one of my baking books called 500 Fabulous Cakes And More and  wanted to give it a try and I baked my first Tarte Tatin. It wasn’t bad at all.



1/2 pound puff or pie crust pastry

10-12 large Golden Delicious apples

1/2 cup butter, cut into pieces

1/2 cup superfine sugar

1/2 teaspoon ground cinnamon

Creme fraiche or whipped cream, to serve

  • On a lightly floured surface, roll out the pastry to a an 11 inch round less than 1/4 inch thick. Transfer to a lightly floured baking sheet and chill.
  • Peel, halve and core the apples, sprinkle with lemon juice.
  • In a 10 inch tarte tatin pan or ovenproof frying pan, cook the butter, sugar and cinnamon until the butter has melted and the sugar has dissolved. Cook for 6-8 minutes until the mixture is a medium caramel color. Remove from the heat and arrange the apple halves, standing on edge, in pan.
  • Return the pan to the heat and simmer for 20 min until the apples are tender and colored. Remove from the heat and cool slightly.
  • Preheat the oven 450F. Place the pastry over the apples and tuck the edges inside the pan around the apples. Pierce the pastry in two or three places, then bake for 25 minutes until the pastry is golden and filling is bubbling. Cool in the pan for 10-15 minutes.
  • To serve, run a sharp knife around the edge of the pan to loosen the pastry. Cover with a serving plate and carefully invert the pan and plate together. It is best to do this over a sink in case any caramel drips. Lift off the pan and loosen any apples that stick with spatula. Serve the tart warm with creme fraiche or whipped cream.



Tomato Rice

Tomato rice is a very delicious and simple  recipe. Crushed tomatoes and shredded carrots are sauted with spices and then added to rice. At the end of it you get tangy flavor of tomato blends and gives rice wonderful taste.
  • 2 cups Rice
  • 4 Tomatoes (cut into pieces)
  • 2 medium Onion (cut into pieces)
  • 1 cup cooked chickpea
  • 1 cup shredded carrot
  • 1 1/2 cup chicken broth
  • 2 tablespoon butter
How to make Tomato Rice:
Wash and soak rice for 15 minutes in water. Drain water and keep it aside.
In a frying pan melt butter, add onions, carrots and fry for 5 minutes.
Fry until onion turns light brown. Add tomato pieces to it.
Add salt and black pepper.
After tomatoes are cooked for 3 to 4 minutes, add rice and cheackpeas to it and stir.
Now pour down 2 cups of chicken stock and cook properly.

Puff Pastry Cheese Pockets


You can’t experience Turkish Food without including one of the most popular pie in Turkey and its neighbor countries.! They are always included on the meze (appetizer) menu.

Who would say no to these mouth watering cheese pockets? I know  my family wouldn’t:) Especially my daughter.. I wish she was with me not in USA right now that I can bake these for her all the time:(   (Yeah!!  I miss her a lot, she is studying in USA, wants to become a dentist..)

Sorry,I got distracted for a minute:)))

This  recipe is so easy and quick to make, they can be prepared in no time and served for your family and guests.


10 pieces of puff pastry dough (shaped in square)

1 cup of crumbled feta cheese

1/2 cup coarsely chopped parsley

1 egg (Separate egg yolk for the egg wash)

Salt& black pepper

1 table spoon nigella seeds

Combine all the filling ingredients in a bowl and mix well.

Lay wax paper in a large baking tray

Taking one pastry sheet at a time, then place 1 or 2 teaspoons of filling on the pastry in the middle.

Taking one corner, fold it over diagonally to create a triangle shape and seal it with fork just pressing the edges slightly.

Place the cheese pockets on the baking tray 2 inches away from each other.

Brush the tops of the pockets with the egg yolk and sprinkle seeds.

Bake in the oven for about 20 minutes or until light golden – 200 C, 375F

Serve warm.

Enjoy the taste..

Strawberry Twirls

Another recipe from New Baking Book. These little guys are very tasty but they do need little extra preparing and time. That is why I do not bake them that often. What can I say sometimes  I have no patience for recipes that require long waiting and preparing.


These swirl cookies have the flavor of the linzertorte



1/2 cup butter

1 cup sugar

1/2 teaspoon baking powder

1 Egg

3 tablespoon milk

1/4 teaspoon almond extract(optional)

2 3/4 cups all-purpose flour

1/2 cup seedless red raspberry jam(I used strawberry jam)

1 1/2 teaspoon cornstarch

1/2 cup toasted almonds, ground

  • In a large mixing bowl beat the butter with an electric mixer on medium to high speed for 30 seconds.Add sugar and baking powder. Beat until combined, scraping sides of bowl occasionally. Beat in eggs, milk and , if desired, almond extract. Beat in as much flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Cover, chill 2 hour or until dough is easy to handle.
  • Meanwhile, for filling, in a saucepan combine cornstarch and jam. Cook and stir until thickened and bubbly.  Cook and stir for 1 minute more. Stir in almonds. Cover and set aside to cool.
  • Divide dough in half. On waxed paper use a floured rolling  pin to roll each portion into a 12×8 inch rectangle. Spread with filling. From short side, roll up each, jelly roll style, removing waxed paper as you roll. Moisten edges and pinch to seal. Wrap in waxed paper or clear plastic wrap. Chill for 4 to 24 hours.
  • Line a cookie sheet with foil. Grease foil set aside. Using a thin-bladed knife, cut dough into 1/4 inch thick slices.Place 2 inches apart on the prepared cookie sheet.
  • Bake in a 375F oven for 9-11 minutes or until edges are firm and bottoms are lightly browned. Transfer cookies to a wire rack, let cool.


Ribbon-Of-Fruit Teacake

Delicious recipe from New baking book. This cake was a hit on my  Ramadan dinner invitations. I tried blueberry and blackberry filling and both cake came out delicious. It wont disappoint you with its taste. Definitely  it was a five star hit.




2 1/4 cups all purpose flour

3/4 cup granulated sugar

3/4 cup butter

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon ground nutmeg

1/8 teaspoon salt

1 beaten eggs

2/3 cup buttermilk or sour cream

1 teaspoon vanilla

1 1/4 cups canned fruit pie filling, such as cherry, apricot, blueberry or strawberry

1 recipe vanilla icing

Grease and flour an 11 inch fluted tart pan with removable bottom or a 2 quart rectangular baking dish, set aside.

In a large bowl combine flour and granulated sugar. Cut in butter until mixture resembles coarse crumbs. Set aside 1/2 cup mixture for topping.

For batter stir baking powder, soda, nutmeg and salt into remaining crumb mixture. Make a well in the center. In a small bowl combine eggs, buttermilk, and vanilla. Add egg mixture all at once to nutmeg mixture. Stir just until moistened (batter should be lumpy.) Set aside 1 cup batter.

Spread remaining batter onto bottom and 1 inch up sides of prepared pan or dish. Carefully spread the desired pie filling on top. spoon reserved batter into small mounds on top of filling. Sprinkle with topping.

Bake in 350° oven about 45 minutes for tart pan or about 40 minutes for baking dish or until golden.

Cool in  pan on a wire rack for 15 minutes. Drizzle with Vanilla Icing. serve or cool.

Vanilla Icing: Stir together 1/2 cup sifted powdered sugar, 1/2 teaspoon vanilla, and enough milk(1 to2 teaspoons)to make drizzling consistency.


Sauteed Shrimp with Pinto Beans, Rosemary And Spinach

This recipe is inspired from Sonoma diet cookbook. Original recipe called Grilled shrimp with white beans, rosemary, and arugula. I didn’t have the same ingredients and I substituted with spinach and pinto beans and instead grilling I sauteed the shrimp. It was very light and tasty.


16 fresh or frozen extra-large shrip in shells

3 tablespoons extra-virgin olive oil

4 cloves garlic, minced

4 teaspoon chopped fresh rosemary

6 cloves garlic, thinly sliced

1/4 teaspoon crushed red pepper

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1 teaspoon finely shredded lemon peel

1/4 lemon juice

2 tablespoon dry tomatoes, finely chopped

2 tablespoons chopped fresh Italian parsley

8 cups arugula, fresh spinach, and/or watercress, tough stems removed

1 15-ounce can cannellini beans(white kidney beans), rinsed and drained

1/2 cup thinly sliced red onion

8 long spring fresh rosemary(optional)

Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact. Thread shrimp onto four 8 inch skewers, leaving a1/4 inch space between pieces. In a small bowl combine 1 tablespoon of the olive oil, minced garlic, and 1 tablespoon of the rosemary. brush all of the oil mixture over shrimp on skewers.

For a charcoal grill, place skewers on the rack of an uncovered grill directly over medium coals.Grill about 8 minutesor until shrimpare opaque, turning once halfway through grilling.(for a gas grill, preheat grill. reduce heat to medium. place skewers on grill rack over heat. Cover and grill as above. Or just saute it with olive oil. What ever you please.

Meanwhile, in a very large skillet combine the remaining 2 tbsp oil  , the remaining 1 tbsp rosemary, the sliced garlic, crushed red pepper, salt, and black pepper. cook over medium-low heat about 8 minutes or until garlic is lightly browned, stirring occasionally. Stir in lemon peel, lemon juice, tomatoes, and parsley.

Add half of the arugula, the beans, and  onion to mixture in skillet. Coo, tossing constantly, just until arugula  begins to wilt. Add the remaining arugula, cook tossing constantly, about 1 minute more or just until arugula (spinach) is wilted.

Divide arugula mixture among four dinner plates. If desired remove shrimp from wooden skewers and skewer shrimp on each rosemary sprig. Serve shrimp with arugula mixture.

Surprisingly Delicious Peanut Butter & Chocolate Chips Oatmeal Cookies

When I searched for the PB chips oatmeal cookies recipe on the internet ( I like to go on the internet and search for the recipes and read the comments.) I landed on Cooks.com and found this easy recipe. Recipe was very short and easy that made me nervous this cookies would not come out tasty. But I was wrong. It was a hit. They were delicious. So I try not to assume by shortness of the recipe in the future reference:)))

1 1/2 c. brown sugar, packed
1 c. butter, softened
1/4 c. shortening
1 tbsp. milk
2 tsp. vanilla
1 egg
2 c. self-rising flour
1 1/2 c. quick cooking oats
1/2 c. walnuts, chopped
1 (12 oz.) pkg. peanut butter chips

6 oz. chocolate chips

Heat oven to 375 degrees. Mix brown sugar, butter, shortening, milk, vanilla and egg until well blended. Mix in remaining ingredients. (I added chocolate chips also.)Drop dough by rounded teaspoonfuls onto ungreased cookie sheet.Bake until lightly brown, 10 to 12 minutes for soft cookies.

Irmik Helvasi(Semolina Dessert)


My daughter’s and my friend’s late night request…Well first I said: Can you wait until tomorrow?They said: No We’ve got to eat some dessert tonight,we are craving for irmik helvasi(semolina dessert). I decided to make it .I had no choice, but it is always pleasure to make my baby happy:0)

Ingredients :

1/4 cup medium size semolina,
115 gr unsalted butter,
4 tbsp pine nuts,
4 tbsp shredded unsalted goat cheese( Can be find in middle eastern grocery stores)

2+1/3 cup sugar,
2+2/3 cup water

  • Prepare the syrup cooking water and sugar in a pot and put aside.
  • Melt the butter in a large pot.
  • Add semolina and pine nuts.
  • Stirring constantly, cook on medium-low heat until the color turns to a medium golden shade.
  • Add the warm syrup.
  • Stir until the mixture becomes doughy and leaves the edges of the pot.
  • Turn the heat off.
  • Add the shredded cheese and cover the lid wait for the  cheese to melt.
  • Serve hot or warm.