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Delicious Turkish Delights 2

Thu, 13 Mar 2008 09:30:26 PST

I hope that you all enjoy reading my first article “Delicious Turkish Delights 1”. This is my second article about Turkish delights. This article covers other delicious Turkish delights revani, keskul, and tulumba.

Revani

Revani is one of the well-known desserts of Turkish, Arabic and Greek cuisine. However, it is known as with different names in different cultures. For example, in Arabic cultures it is called as Basbousa. Revani takes it's name from a poet who lived in 16th century. Additionally, there are very little differences between both cooking and ingredients. The main ingredients of Turkish revani are semolina, eggs, sugar, flour. After being cooked, it is mixed with syrup which has already been prepared. The typical Revani syrup includes caster sugar, water and lemon. It is usually served at room temperature. Some people prefer to serve it with clotted cream.

Keskul

It is a kind of pudding peculiar to Turkish cuisine. The main ingredients of Keskul are milk, egg yolks, sugar, corn starch and almond. First of all the egg yolks are whisked with almond extract, sugar, corn starch and milk in a bowl. Prepared mixture is stirred in medium heat. While stirring the mixture, boil it two or three minutes. Afterthat, let the mixture cool for an hour. Keskul is served cold with ice-cream.

Tulumba

It is a kind of Turkish dessert. It is deemed that it originates from ancient Anatolian cultures. The main ingredients of tulumba are water, unsalted butter, salt, flour, sunflower oil and eggs. The syrup of tulumba is made with sugar, water and lemon juice. Water, butter and salt is heated in a pot. When it starts boling, flour is added and the heat is lowered. Whole mixture is stirred constantly until it becomes doughy. Then the eggs are added to the mixture one at a time and blended. Finally, it is mixed with it's syrup that has already been prepared.

Delicious Turkish Delights 1

Tue, 11 Mar 2008 07:20:52 PST

Have you ever tasted delicious Turkish delights. I don't think so because most of the you here lives outside Turkey. I claim that most of you are not aware of those delights. I have tasted many tasty delights of other countries since I am interested in other nation's cuisine. However, they are not as delicious as Turkish ones. Those delights in the following list are my favorite ones.

Lokum

Lokum is called as “Turkish delight” in other European countries. It is mainly made from sugar and starch. However, in some lokum kinds, it is flavored with lemon, rosewater, cinnamon and mint. Lokums are generally white, yellow and pink. I prefer to taste the pink one because it is mixed with rosewater.Lokums with rosewater smell like roses.Because of it's ingredients,lokum is soft and sticky.

Baklava

Baklava is a heritage from Ottoman Empire cuisine to Turkish cuisine.In Ottoman Empire,Baklava was made in big palaces of the Empire.It was made especially in Topkapi Palace in Istanbul where the sultans of Ottoman Empire stayed.So,Baklava is not only delicious but also a historical significance.The main ingredients of Baklava is walnut and pistachio.After being cooked,it is sweetened with it's syrup.

Kadayif

The main ingredients of Kadayif are sugar,butter,hazelnut,water and lemon.Kadayif is first cooked and then mixed with it's syrup.After being prepared,it is served cool.Kadayif is the main delight of Ramadan and Muslim's bairams.In patisseries,kadayif is served with ice-cream.

The World's Three Most Expensive Desserts

Tue, 19 Feb 2008 14:48:44 PST

Strawberries Arnaud

Price: $ 1.4 million

Just like his other creations, Arnaud Casbarian has used such an extremely exquisite array of ingredients in this dish that it has become quite legendary. This amazing dessert features strawberries marinated in the finest port, served with fresh mint and cream. What really adds to the bill here is the additional 5 carat pink-diamond ring, once belonging to the British financier Sir Ernest Cassel, which is “served” fresh with the strawberries.

The Fortress Stilt Fisherman Indulgence

Price: $ 14,500

The age-old tradition of stilt-fishing, carried out by Sri Lanka's fishermen, is showcased in this marvelous dessert. This delicacy features an aquamarine gem placed on a hand-made chocolate fisherman's stilt, apart from the real dessert, which is a mix of many exotic fruits. The dessert is served in a hand-made glass utensil whose price is not included. This dessert was created and debuted at the Wine3 Fisherman Stilt Restaurant, Sri Lanka.
Macaroons Haute Couture

Price: $ 7,414 onwards

Macaroons - a layer of butter cream sandwiched between two meringue puffs - are as popular in France as chocolate chip cookies are in the US. Pastry chef Pierre Hermé has created a new type of macaroons that may not be as popular as the ordinary ones, mainly because of the expensive new price tag. Starting from $7,414, these tasty macaroons feature a variety of ingredients sandwiched between puffs made from chef Hermé's special ingredients like “fleur de sel” and balsamic vinegar. The fillings range from peanut butter to chocolate with red wine, and the best part is that you can decide what to put in your macaroon. Of course, there are caveats as not all flavors go together.

The Delights of an English Cream Tea

Thu, 29 Nov 2007 09:30:31 PST

There is one particular leisure activity that is searched for above all, and that is the opportunity to enjoy something quintessentially English - the cream tea. Home made scones fresh from the oven, oodles of raspberry jam and piles of whipped cream on top make the food part of your "cream tea" something special. These days a wide range of teas can be selected, but few beat the ordinary "English Breakfast tea" as it is called. First the large teapot should be warmed by swilling a little boiled water in the bottom of it. Then the tea leaves (or if you must - the tea bags) are placed in the bottom of the tea pot and the pot is filled with freshly boiled water. The teapot is left for a few minutes for the tea to brew. Then a little milk is poured into the bottom of your bone china cup followed by the freshly made tea. There is nothing like it. A second pot of boiled water placed by the teapot is used to top of the tea until you have had your 2 or three cups of tea.

In Ely, Cambridgeshire, George Peacock and Rachel Lemkov have opened a tea shop that offers this special soothing and timeless experience in their newly furbished restaurant by the river within easy walking distance of Ely railway station.

George's skills acquired as a lawyer soothe the customers with enthusiastic words of welcome and his experienced hands have permeated the spacious restaurant with critical touches that stem from his real understanding of the need for fine detail. Rachel's culinary skills fill the menu with homemade scones and cakes that are packed with flavor no stinted ingredients here. Her knowledge of antiques ensures an environment graced with the usually elusive qualities of the best of Victorian gentility ranging from the lace table cloths and the finest bone china to decorous black and white portraits of people in dated costumes taking tea.

Catering for local people and visitors world-wide, their menu offers all that you need for a light lunch and morning and afternoon tea. Drinks include traditional, flavored, and herbal teas as well as Oolongs (semi-fermented teas known for their healthy qualities). There is also a range of decaffeinated and filter coffees, soft drinks and milkshakes available. A variety of salads and sandwiches are served and range from smoked salmon to brie and cranberry sauce.

The details in the menu listings provide a mine of information for the specialists in beverages and foods and for those who are interested in gardening, the property boasts a special moss garden to view.