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Cacao Cake

1:26 am

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  • 175 grms (1 stick + 4 tablespoons of) saltless butter, room temperature
  • 1-1/4 glass sugar
  • 2 eggs, at room temperature
  • 1/4 cup hazelnuts, crumbled, optional
  • 1-1/4 glass milk, at room temperature
  • One teaspoon vanilla extract
  • 1-3/4 mugs flour, all purpose
  • One teaspoon baking powder
  • 1 pinch salt
  • 2 tablespoonful cocoa powder
  • 1 handful white chocolate chips
  • Loaf Cake Mold, oiled

Beat the butter with sugar until creamy that has a wooden spoon or mixer in a large bowl. Add in the eggs piecemeal, mix. Add the milk and vanilla extract, mix. Add the flour, baking powder and salt in it. Mix before batter is creamy. If sounds best you’ll be able to the hazelnuts at this time. Pour the half of a combination on the mold.

Add 2 tablespoonful cocoa powder into the remaining half of batter, mix. If you like you can add the white chocolate chip in it, stir. Pour the batter into the mold. Starting from the short end of the mold, turn it upside down 5-6 times using the spoon through to the other end. Or if you appreciate you can sprinkle handful white chocolate chips unnecessary:)

Preheat the oven to 375 F (190 C). Place the mold over the middle rack. Bake it until toothpick arrives clean. Wait for quarter-hour, then place the cake on the wire rack to cool it down.

Italian Style Eggplant Parmesan (Eggplant Parmigiano)

2:32 pm

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¼ cup extra-virgin essential olive oil, plus more for oiling the baking sheet
2 eggplants, about 1 lb
2 cups basic tomato sauce, recipe follows
1 bunch fresh basil leaves
½ lb fresh mozzarella, sliced thin
¼ cup freshly grated Parmigiano-Reggiano
¼ cup fresh breads crumbs, frivolously toasted under broiler
Pepper and salt

Pre-heat the oven to 450 F (250 C). Oil a baking sheet considering the extra-virgin essential olive oil.
Slice each eggplant into pieces about 1 inch thick. Evenly season each disk with salt and pepper and put about the oiled sheet. Bake the eggplant prior to the slices begin turning deep brown at the top, about 12-14 min’s. Get rid of the slices from the baking sheet and set them over a plate to cool down.
Lower oven temperature to 350 F (200 C). In an 8 by 12-inch Pyrex dish, position the largest eggplant slices evenly spaced apart. Over each slice, spread 1/4 cup of tomato sauce and sprinkle which includes a teaspoon of basil. Place one slice of mozzarella over each and sprinkle with 1 teaspoon grated Parmigiano. Place the smaller slices of eggplant over each of the disks and repeat with tomato sauce, basil, along with the a pair of cheeses. Repeat the layering, until every one of the ingredients are utilized.
Sprinkle the bread toasted crumbs outrageous of the eggplant dish, and bake discovered prior to the cheese is melts along with the tops turn light brown, about 15-20 min’s. Serve over pasta if needed.