Farewell to Winter Tart

farewell to winter tart

Thanks for everyone who wondered where I was and asking why there was no new post for some weeks. Please be sure of that it is also difficult for me too and I really feel guilty when I gave such long breaks but sometimes my other life (the one in the office) leaves almost no time to spend at home and consequently in the kitchen. In any case, make sure that I am here to stay and this kitchen will never close down. Read the rest of this entry »

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Strawberry-Rhubarb Crumble

Rhubarb Crumble

Strawberry Rhubarb Crumble

It has been some time, I could not find the time and energy to write anything here mostly due to my daily (and nowadays nightly for the sake of a new project) job sucking my energy like an odd looking vampire coming out of horrible Twilight series without any romance attached to it (no offense, if this is the movie of your life). I had to recharge my batteries within a short break so that I could come up with brand new delicious stories for your pleasure and your taste buds (I really care about you, don’t I). Some of you may wonder what I have done during this break; soon I will tell you the delicious details of it, especially about my trip to the capital of culinary. But before that, I wanted to talk about a surprising coincidence happened recently. Read the rest of this entry »

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Tart with Spinach, Mushroom and Ricotta Filling

Tart with Spinach, Mushroom and Ricotta Filling

What a day! What a hot, what a rainy, what a windy day as we, people in İstanbul had in the weekend. This is an interesting place promising you lots of different experiences even the daily weather is concerned.

We went out to the seaside for running in the morning time wearing our 30 SPF sunscreen lotion, shorts and sunglasses and guess what happened? Right after we completed the running track under the harsh sunlight with sweat on our temples, sky turned gray and wind started to blow in less than three minutes time and we got soaked like we were just out of the shower with our sporting apparels. Thanks god our sunscreen lotion was waterproof!

As soon as we got home, we had our traditional weekend breakfast with all the delicacies, different cheeses, an omelette scrambled with milk, goat cheese and fresh ground pepper, homemade jams and a biscotti style homemade bread (I deliberately used the phrase “biscotti style” since the intention was not to make a biscotti at all but we cooked the previous days’ homemade bread again in the oven just to make it crusty and hot. By the way the word “biscotti” is quite meaningful when you consider the word “bis” which in Italian means twice and “cotto” meaning cooked.)

After passing some time by chit chatting, reading newspapers and magazines (for sure about food), it was time for the kitchen of Oz to start operation. I would like to come up with a delicious recipe and also something I could use the fresh spinach leaves I bought from the open market the day before so that they won’t fade away and lose their taste. I had also a package of ricotta cheese I bought before; looking at me aimlessly each and every time I open the refrigerator’s door. After getting lost in my hand written recipe notebook, I decided to make a tart with the ingredients in hand. It is quite simple and clear to prepare however requires a little bit of manual skills to spread the dough with equal thickness everywhere. If not the first time, you’ll master it on your second trial but I assure you the taste will make you pass over all imperfections in terms of form.

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