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lovelace
Joined: 26 Jul 2006
Posts: 190
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 Posted: Wed May 09, 2007 12:36 pm Post subject: |
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| Mmmm..sounds delicious. I love Turkish ice-cream. But when the summer comes I do sometimes miss Mr Whippy and a Cadbury's flake. |
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justme
Joined: 18 May 2004
Posts: 1944
Location: Istanbul
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| Posted: Wed May 09, 2007 2:18 pm Post subject: |
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I miss Krispy Kream and I don't even like donuts very much.
Oh, and bacon cheddar burgers. |
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molly farquharson
Joined: 16 Jun 2004
Posts: 839
Location: istanbul
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| Posted: Thu May 10, 2007 3:40 am Post subject: |
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there were two guys selling the rhubarb gibi in galata yesterday. i made a sort of rhubarb crisp (is that the same as a crumble?) but it just was not the same.
tararu, i don't think rhubarb is started from seeds-- when i grew it in the states i used part of the root of another one. that particular plant got huge and just kept going year after year. i don't know that it would grow in a window box.
you guys need to stop monkeying around...
years ago i had an indonesian student who told us he had gone to the jungle with his grandfather, who caught a monkey and sliced off the top of its head and then ate the brain. fast food, he joked. yuk. |
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dmb
Joined: 12 Feb 2003
Posts: 8397
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| Posted: Thu May 10, 2007 4:54 am Post subject: |
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Molly, here's a quick Crumble recipe
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Ingredients
10 sticks of rhubarb
4 tbsp water
8 tbsp caster sugar
1 tsp powdered ginger
110g/4oz butter, softened
110g/4oz demerara sugar
180-200g/6-7oz flour
To serve:
ice cream or double cream
Method
1. Preheat the oven to 180C/350F/Gas 4.
2. Cut the rhubarb into 7�cm/3in long sticks and place on an oven tray, sprinkle with the water and caster sugar and roast in the oven for 10 minutes.
3. Once cooked, remove from the oven, sprinkle over the ginger and mix well.
4. Fill an ovenproof dish about 4cm/1�in deep with the rhubarb.
5. Rub the butter into the flour and sugar to make the crumble toppping. Sprinkle over the rhubarb and bake in the oven.
6. Remove and allow to cool slightly before serving with ice cream or double cream |
btw, for those who make their own custard. there's a shop on Kurtulus Cad that sells vanilla pods. It sells all sorts of natural stuff. |
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Baba Alex
Joined: 17 Aug 2004
Posts: 2411
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| Posted: Thu May 10, 2007 6:49 am Post subject: |
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| dmb wrote: |
Molly, here's a quick Crumble recipe
| Quote: |
Ingredients
10 sticks of rhubarb
4 tbsp water
8 tbsp caster sugar
1 tsp powdered ginger
110g/4oz butter, softened
110g/4oz demerara sugar
180-200g/6-7oz flour
To serve:
ice cream or double cream
Method
1. Preheat the oven to 180C/350F/Gas 4.
2. Cut the rhubarb into 7�cm/3in long sticks and place on an oven tray, sprinkle with the water and caster sugar and roast in the oven for 10 minutes.
3. Once cooked, remove from the oven, sprinkle over the ginger and mix well.
4. Fill an ovenproof dish about 4cm/1�in deep with the rhubarb.
5. Rub the butter into the flour and sugar to make the crumble toppping. Sprinkle over the rhubarb and bake in the oven.
6. Remove and allow to cool slightly before serving with ice cream or double cream |
btw, for those who make their own custard. there's a shop on Kurtulus Cad that sells vanilla pods. It sells all sorts of natural stuff. |
Don't you deep fry it afterwards? |
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dmb
Joined: 12 Feb 2003
Posts: 8397
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| Posted: Thu May 10, 2007 7:00 am Post subject: |
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Don't you deep fry it afterwards? |
Thrifty, are you reading? Take your chip van to Scotland. deep fried rhubarb crumble... hmmmm.
i'm not sure about deep fried custard. I suppose if you can deep fry ice-cream then you can deep fry custard.
*dmb sneaks away to google deep fried custard
Last edited by dmb on Thu May 10, 2007 7:05 am; edited 1 time in total |
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dmb
Joined: 12 Feb 2003
Posts: 8397
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| Posted: Thu May 10, 2007 7:04 am Post subject: |
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Not what I was looking for but it sounds yummy.
Most deep fried custard recipes seem to be savoury chinese ones.
Anyhoo, what do you reckon to this?
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Yes, you have read this correctly. Deep fried Strawberries. This is so unusual that
your guests will be talking about it for weeks. Get the freshest and largest whole strawberries
you can find.
Deep Fried Strawberries with Custard Sauce
For the Sauce:
Custard sauce can easily be purchased in most
grocery stores, you can skip this part and buy
some sauce.
4 cups half and half
1/2 cup sugar
2 inch piece vanilla bean or 1 tsp. vanilla
5 egg yolks(save the whites)
For the Strawberries:
36 strawberries
2 cups flour
1/4 tsp. salt
1/4 tsp. sugar
1 1/2 cups beer(light in color like Bud)
5 egg whites
cream of tartar
Oil for deep frying
powdered sugar
To make the sauce:
In a small saucepan scald 4 cups half and half with 1/2 cup sugar and the vanilla. Discard the
vanilla bean after the cream is scalded. In a bowl beat 5 large egg yolks until they are light and add
the scalded cream to the yolks, in a stream, beating continually. Transfer the custard to a heavy
saucepan and cook it over low heat, stirring until it coats the back of a spoon. Put the sauce in a
chilled bowl covered with buttered wax paper, for at least 2 hours.(Can be made the day before.)
To make the strawberries:
Wash, dry and hull the strawberries thoroughly. Heat oil in a deep fryer to 375 degrees(I like to use my electric skillet for this). In a large bowl, combine 2 cups flour and 1/4 tsp.
of sugar and salt, add 1 1/2 cup beer in a stream and beat the mixture until it is smooth. In another
bowl beat the 5 egg whites with a pinch of cream of tartar until they are stiff. Then fold the egg whites into the beer batter gently, but thoroughly. Dip the strawberries into the batter and fry them
a few at a time, for one to two minutes or until golden brown. Drain them on a plate lined with some
paper towels. Roll the strawberries in powdered sugar and serve on top of the custard sauce. |
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tararu
Joined: 07 May 2006
Posts: 494
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| Posted: Thu May 10, 2007 12:03 pm Post subject: |
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I get people to bring me over vanilla essence every so often, which is just as good as the pods. The pods are bloody expensive here and back home.
You can't beat home made custard, and it's so easy to make.
A great thing that you can use the yufka pastry for is strudel. Yufka pastry is just like strudel pastry. Strudel and custard is tam yum!!!
I suppose you could wrap some yufka around a ball of custard and fry it in butter as long as your custard was quite thick. You could them pour perhaps an apricot sauce (coule) over the top. |
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dagi
Joined: 01 Jan 2004
Posts: 425
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| Posted: Thu May 10, 2007 4:13 pm Post subject: |
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YUCK, Rhubarb! You guys are just gross!!! My mum used to grow it in our garden and we had to eat loads of it when I was a kid. Left me traumatised for life.
Recently I found out that YOU (that drug-store-kind shop at Taksim) sells real Schwarzbrot and real Nutella. But I fear you have to be German to get excited over this  |
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Shalana
Joined: 08 Oct 2006
Posts: 150
Location: Istanbul
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| Posted: Thu May 10, 2007 4:24 pm Post subject: |
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| I�m with you dagi - rhubarb = yuck. |
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lovelace
Joined: 26 Jul 2006
Posts: 190
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| Posted: Sun Jun 03, 2007 8:18 pm Post subject: |
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| Anyone know where I can get good stock cubes? Or - one in a billion chance here - fresh stock? The cubes in my supermarket (can't remember brand, bright yellow box) are over-salty and disgusting. |
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dmb
Joined: 12 Feb 2003
Posts: 8397
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| Posted: Mon Jun 04, 2007 11:53 am Post subject: |
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| I used to live in Kallavi sok. which is about the third street on the right after Galatasaray lisesi(going in the Tunel direction)There is a health food shop on that street. They sold fresh veggie stocks. I never saw the point in them. Make your own stock. ( I still stand by my comments about Bisto being essential though) Avaiable on Ergenekon Cad. in Pangalti. |
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FGT
Joined: 14 Sep 2003
Posts: 762
Location: Turkey
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| Posted: Mon Jun 04, 2007 8:37 pm Post subject: |
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| I'm with dmb - make your own stock. You can also supplement with Marmite (if you had the forethought to bring some), Lea and Perrins also adds a certain je ne sais quoi. |
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tararu
Joined: 07 May 2006
Posts: 494
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| Posted: Tue Jun 05, 2007 6:45 am Post subject: |
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| Put it into little freezer bags and freeze it. Whenever you have left over lamb or beef bones or a chicken carcass, you can make a new batch. |
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Baba Alex
Joined: 17 Aug 2004
Posts: 2411
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| Posted: Tue Jun 05, 2007 6:55 am Post subject: |
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| Yeah Lovelace time to take stock of the situation. |
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