Made out of salt-free new cheese, hosmerim is a traditional dessert from Balikesir province of Turkey.
The recipe requires unsalted new cheese, preferably with a high moisture ratio.
Since I cannot find the type of cheese I need for the recipe, I make my own. Therefore, it is slightly different from the original recipe. Continue reading Hosmerim (Cheese Pudding)
I just finished my Coffee Lovers Only signature ice cream from Cold Stone Creamery. It had been a while since I last ate my favorite ice cream. It was one of the tastes I missed since I moved out of the States.
When I was ordering and getting permission to shoot a video about their signature ice cream preparation (the one in my files is almost 4 years old), I was told that the Tim Hortons and Cold Stone Creamery signed a co-brand agreement, and the location in Nanaimo opened about 4 weeks ago. Later on I found out that it had been almost a year since the first seven Coldstone Creamery – Tim Hortons co-branded store opened in Canada, but it recently came to the west coast.
I would like to thank the store supervisors and the crew for their help in taping one of the preparations. I was hungry and tired, so I shot the video and left the store before taking some more pictures asking their names.
(The mixing needs some more practice but the taste and the crunchiness was as I remembered. The upcoming video will be for Mint Mint Chocolate Chocolate Chip.)
Feta cheese was a must in my breakfasts and snacks before I came to the North America. In my first couple of months it was the thing I missed most. Finally I found some feta cheese in Oriental markets; however, those were usually expensive. Before leaving Turkey, I did not even think about making feta at home. It was plenty, and cheap.
The production of cheese dates back to 8000 BC to 3000 BC to the nomadic Central Asian tribes. Traditionally, an enzyme produced from the stomach of cows or goats is used for the production of cheese. Recently, the recombinant DNA technology is used to produced the enzyme, rennin. Continue reading Feta Cheese
Acuka, or Muhammara in Arabic, is a pepper dip from the Levant.
I ate Acuka for the first time in one of the Turkish gatherings over 4 years ago, and I prepare it frequently, whenever I can get my hands on some Turkish pepper paste, since. Continue reading Muhammara – Acuka
Ev Yapımı Çikolatalı Yumuşak Şekerleme
Last week I saw this fudge recipe at the vegetarian section of the About.com. It looked like really easy as the name suggested, so I decided to try.
It turned out that the recipe is really easy and delicious. Since I am not a vegan, I adapted the recipe with the ingredients I had. Continue reading Fudge