Fresh apricot pie - Update version

This is my first apricot pie this summer what I had a chance to take a picture about. Last weekend I made our popular familial apricot pie at home in my hometown as well but it run out before we could have taken a photo. I have found this recipe in the latest Nők Lapja Konyha, the well-known Hungarian recipe magazine. I changed some ingredients, the castor sugar to Update zero sugar, half of the flour to Update lowcarb mix so it is edible without compunction. :)

Ingredients:
10 dkg butter or margarine (room temperature)
2 tablespoon Update zero sugar (99% erythritol)
2 eggs
1 dl yoghurt
1 teaspoon rum
12 dkg flour (6 dkg all purpose flour + 6 dkg update lowcarb mastermix)
5-6 apricot

1. Mix the butter with the sugar with the help of hand mixer in a big bowl, then add the eggs, yoghurt, rum to the buttery mixture. 
2. When this mixture is solid, add the flour to it slowly as well. 
3. Preheat the oven to 180°C. Grease with butter then sprinkle a round shape pastry cutter (20 cm) with flour. 
4. Pour the dough into the pastry cutter and place the presliced apricot on it then put in the preheated oven. 
5. Bake for about 25-30 minutes.

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Pamuk pogaça

As I mentioned in my last post, for our big Turkish dinner in Stockholm I prepared besides meze and desserts, pamuk poğaça as well. This time I chose Edina's recipe.

When it was ready, M. tasted it and he said: "It's like that my grandma made!" I think this is the biggest honorable mention. 

Ingredients (15-20 pieces):

1/2 cup of lukewarm milk

1/2 cup of lukewarm water

1/2 cup of oil

2-3 tablespoon sugar

1 teaspoon salt

1/2 cube of fresh yeast (2,5 dkg)

about 40 dkg flour

+ 1 egg yolk to grease

+ for the top: sesame seeds, linseeds, poppy seeds etc.

For the filling:

10 dkg feta or white cheese

a bunch of fresh parsley

Crumb the yeast into a lukewarm milk, add a tablsepoon sugar to it and let stand about 5-10 minutes in a warm place until the yeast doubles its size.


Place about 20 dkg flour to a big bowl and mix with the salt. Make a pit in the middle of the flour then stream the water, oil in it, add rest of the sugar and the yeast-milky mixture.


You can start to mix the ingredients with a wood spoon then after a while you can knead the dough with your hands and add as much flour as the dough needs until it gets but not sticky. 

When it is ready, blanket the bowl with a clean dish towel and set aside for about 30 minutes.

While the dough rises we can prepare the filling for our poğaça. Crush the cheese with a fork in a bowl, add the finely chopped parsley and mix them properly.

Preheat the oven into 180°C.

When the dough is ready too, divide into bigger ping-pong ball-sized pieces. Roll out the balls then fill with the cheesy filling then closing the dough try to form small packs, place them upside down on a baking paper.

Grease the poğaça's top with the egg yolk, sprinkle some seeds on it then in the preheated oven bake them golden brown within 15.20 minutes.

Afiyet olsun!

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Mücver - Turkish Zucchini Fritters

I know I was disappeared for a long time. Since my last post I spent a perfect week in Stockholm, the African summer arrived to Budapest as well and now I'm planning our holiday. I count the days, only 16 days left!! Wuhuuu!! :)

In Stockholm we cooked-baked a lot of delicious food, Turkish, Mexican, Italian etc and we had an awesome Turkish dinner with M's Turkish friends. First of all we wanted to entertain them at our place but in the end we were 8-10 of us so we organized it at our friends' place.

Everyone prepared something for the dinner. We brought baklava, Şekerpare, hummus, Pamuk poğaça, carrot salad with yoghurt and we made freshly the adanda kebab too. The guys made mücver, eggplant cream, green salad, bulgur and we drank Rakı (It is the Turkish national drink, an unsweetened, anise-flavoured alcoholic drink what is traditionally drunk with chilled water. More about  rakı in a later post.)  like we were in Istanbul. Meze with rakı... this combination reminds me always of our Turkey trip last year!


Meze is small plates of appetizers, served hot or cold, served for breakfast, lunch or dinner. Endless kind of meze are known, can be vegetarian, with beef, chicken or fish.


I bring now one of the popular Turkish meze-s, the mücver.

Ingredients:
1 piece of big zucchini
1/2 onion or 4 green onion
4 tablespoon parsley
4 tabelspoon dill
2 eggs
200 gr feta cheese or white cheese
1 cup spelt flour (I used half cup of wheat flour and half cup of spelt flour)
salt
pepper
+ olive oil for frying

Peel then grate the zucchini into a big bowl, sprinkle with salt and let drain for 5-10 minutes. After 10 minutes squeeze the zucchini with your hands to remove the unnecessary liquid from the bowl.




Add the finely chopped dill, parsley, onion, salt, pepper, feta cheese and eggs to the grated zucchini and mix well. Add the flour slowly to the mixture.


Heat the olive oil in a frying pan. Take a big tablespoon of mixture, place on the frying pan and flatten it with the spoon.


Fry them on each side until golden brown, 3-5 minutes.When they are ready, place the fritters on a paper towel to remove of the excess of the olive oil.


You can serve it hot or cold as meze, as you prefer, with garlicy Turkish yoghurt or cacik (Turkish cucumber salad with yoghurt and garlic).


Afiyet olsun!

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Spelt buns

In April I decided to try candida diet what I think everyone can do from time to time because of medical indication or without it as well to clean our body and get rid of the consumed sugar, flour and all the carbohydrates.

Before anyone would get frightened, luckily it is allowable to eat bread made of spelt flour during the diet therefore noone needs to fear of starvation. 

Rita's recipe proved a perfect choice. Though I have changed the recipe a little bit and baked in bun shape instead of bread, but I think both of them is very delicious and stodgy. 

Ingredients (appr. 6 buns):
25 dkg spelt flour
1 teaspoon salt
1 teaspoon baking soda
2 tablespoon seed (linseed, pumpkin seed, sesame seed etc.) - optional
3 tabelspoon olive oil
1 dl lukewarm water
3 tablespoon yoghurt

Preheat the oven to 180°C. 

In a big bowl mix the flour, salt, baking soda (drip some fresh lemon juice on it and let it bubble), the seeds. Add the liquid ingredients, the yoghurt, olive oil and that much lukewarm water to get a well kneadable, not too hard dough.

Divide the dough into 6 part, form buns from them, place them on a baking paper (what you grease with olive oil before) then cut X on their top with a sharp knife and sprinkle with some flour.

In the preheated oven bake the buns for around 30 minutes. 

You can bake them in bread form as well or smaller-larger bun form. It is very stodgy because of the spelt flour, not like a distended bread what you can buy in the supermarket or at many bakery.

1-1- smaller bun is always enoguh for me for one dining therefore the above amount buns can be enough for 3-4 days.  

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