girlwithanearring

Everyone has a quick, simple and heartwarming recipe up their sleeves. After a long and tiring day or a sick day, some dishes warm you up and refresh you anew. This one is my favourite. I love the combination of aubergines and tomatoes slowly cooked in low heat. The aroma of this combination is, in my opinion, perfect. Although I have to admit, I love aubergine with yoghurt, with bechamel sauce, with lots of lemon juice and olive oil and with many different companionships that I can't remember right now. I love it grilled, cooked slowly inside hot ashes -of which we call this process "közlemek" in Turkish, I love it stir-fried, deep-fried, sauteed.  This one though is maybe the easiest one. The only nit-picky process of this recipe is the part where you have to soak aubergines in salty water for an hour and then squeeze them to get rid of the bitter taste. Other than that you just stack each ingredient one by one and closed the lid to let it slowly come to a boil in low h...

This post is about my attempt on making fluffy and light burger buns and juicy and delicious beef burger patties at home. I filmed the whole thing, please go over my youtube channel and watch the video . ^^ As seen in the video, I googled light burger buns and found this recipe  over at The Clever Carrot Blog of which she actually adapted from a recipe in NY Times. And this is my adaption of the adaptation :) I admit sometimes I like very crusty burger buns and sometimes I like the softest, the fluffiest and the lightest ones. This one is the latter. I was staying over at my brother's and my niece wanted to have burgers for dinner. Though it was during the quarantine time and we couldn't order it out anyway but even if could, we wouldn't. As a family tradition, we would love to make everything at home. It's healthier, tastier, and more fun. I really don't enjoy eating something, I didn't cook/bake or don't know the ingredients and process.  I don't know ...

Due to being Turkish; Sahra and I chose a very traditional Turkish dish  from the old times,  which is made of yesterday's bread.  But the bread must be lavosh in this dish. Because, lavosh is unleavened flat bread, it doesn't absorb liquid fast, it just softens. If you use a leavened bread, it absorbs all of the liquid of the dish with its spongy structure and we wouldn't want that. The original name of this dish is “Ekmek Aşı” which means "Bread Dish”. Ingredients; 5 green tomatoes 5 red tomatoes 2 potatoes 5 onion 4 green peppers 2 eggs 150 gr. butter 1 tbsp tomato paste ½ tbsp red pepper paste 3 big lavosh bread Water as needed Preparation; Peel potatoes, onions and tomatoes. Cut them into 2cm dices. Slice peppers into 2cm. In a big pan, melt the butter. Stir-fry diced onions until wilted. Add and stir tomato and red pepper pastes. Add potato and pepper. After stirred them on low fire for a short while, add tomatoes. Put the water as needed and ...