Sunday, December 31, 2006


Ana Luiza
Originally uploaded by ediosofka.

Wishing you piece, prosperity and happiness in the year ahead...


Thursday, December 28, 2006

Anchovy Pilaf

It's not difficult to cook, reasonably cheap and very tasty.
8 Servings


2 kg. fresh anchovies
3 cups long grain rice
4 cups lukewarm water
1 dessert spoon salt
3 cups boiling water or chicken stock
1,5 cups hot water
2 medium onions (finely chopped)
½ cup currants(washed)
½ cup slivered blanched almonds or shelled pistachio nuts or pine nuts
½ bunch fresh parsley (minced)
1 lemon (peeled, sliced)
2 dessert spoons salt
1 teaspoon sugar
1 dessert spoon dried mint
1 dessert spoon ground allspice
½ teaspoon ground cinnamon
1 dessert spoon freshly ground black pepper
½ cup olive oil


1. Wash the anchovies thoroughly, cut off the heads and remove the bones. Dry anchovies on a paper towel. Scatter salt over anchovies.

2. Wash the rice twice and soak the rice in salted (1 dessert spoon) lukewarm water for about 30 minutes. Then put them into a rice strainer and drain the water. Be sure to drain it thoroughly.
If you don’t have time wash the rice three or four times, until water runs quite clear.

3. Heat a medium size nonstick saucepan over medium-low heat. Heat the oil in the saucepan, add the slivered almonds and saute until almonds are lightly browned.

4. Add finely chopped onions and saute over medium heat for about 5 minutes until the onions are translucent.

5. Add the drained rice and stir for 5 minutes until well coated with the oil. Add currants. Season with two dessert spoons salt, 1 tea spoon sugar, ground black pepper, dried mint, ground allspice and ground cinnamon.

6. Then add 3 cups of boiling water or chicken stock into the saucepan.

7. Bring to a boil. Then reduce the heat to low, and simmer until the liquid is absorbed.

8. Remove from heat, add minced parsley and stir gently with a wooden spoon and then place a paper towel between pan and lid to absorb moisture. Let it stand for 10 minutes.

9. Place half of the anchovy fillets skin side down in a baking tray. Pour the pilaf over the anchovy fillets. Place the rest of anchovy fillets the skin side up over the rice. Cover pilaf completely with anchovies. Place lemon slices on top. Pour 1,5 cups of hot (not boiling) water over the anchovies.

10. Preheat oven to 180 degrees.

11. Bake the anchovy pilaf in a preheated oven until the liquid is absorbed and the anchovies are just cooked.

Serve with Turkish Shepherd's Salad and arugula leaves.

Have a good appetite!

Monday, December 25, 2006

Giving Is Good for You

Originally uploaded by travisbda.

Excerpted from

It's official -- giving is better than receiving.

Acts of kindness such as serving meals at a homeless shelter, running to the pharmacy for a sick friend, or lending emotional support to a significant other may help people live longer, a recent study concluded. Do something kind and compassionate for someone else each day and you'll reap health benefits as well. Lend a hand to friends, family members, and neighbours when the need arises.

Sunday, December 24, 2006

Jalal ad-Din Muhammad Rumi

Clivia Close-Up
Originally uploaded by Reini..

In generosity and helping others be like a river,
In compassion and mercy be like the sun,
In concealing others' faults be like the night,
In anger and fury be like a dead,
In modesty and humility be like the earth,
In tolerance be like a sea,
Either exist as you are or be as you look.

Come, come, whoever you are;
Whether you are an unbeliever, a fireworshipper or an idolater,
This is not a gate of despair.
It doesn’t matter if you’ve broken your repentance a hundred times,
Still come again.


Originally uploaded by hippoMum.

I keep my paint brush with me
Wherever I may go,
In case I need to cover up
So the real me doesn't show.

I'm so afraid to show you me,
Afraid of what you'll do - that
You might laugh or say mean things.
I'm afraid I might lose you.

I'd like to remove all my paint coats
To show you the real, true me,
But I want you to try and understand,
I need you to accept what you see.

So if you'll be patient and close your eyes,
I'll strip off all my coats real slow.
Please understand how much it hurts
To let the real me show.

Now my coats are all stripped off.
I feel naked, bare and cold,
And if you still love me with all that you see,
You are my friend, pure as gold.

I need to save my paint brush, though,
And hold it in my hand,
I want to keep it handy
In case someone doesn't understand.

So please protect me, my dear friend
And thanks for loving me true,
But please let me keep my paint brush with me
Until I love me, too.

Written by Bettie B. Youngs

Saturday, December 23, 2006

Rice Pudding

rice pudding
Originally uploaded by stu_spivack.

Turkish rice pudding is called “Sutlac” in Turkish. “Sutlac” is derived from the Turkish words “Sutlu As” which means “Meal with Milk. Sutlac or Turkish rice pudding is a traditional dessert from the Ottoman Empire. There are two basic ways to make rice pudding - baking or boiling. The pudding is thickened with wheat starch and sometimes flavored with gum mastic, vanilla, cinnamon. It is generally served cold.


3 cups water
1 lt whole milk
3 tablespoons wheat starch
1 + ¼ cups sugar
100 gr – 4 tablespoons long grain rice
¼ cup cold water
½ teaspoon pounded gum mastic (optional)
1 egg yolk
Oven proof small bowls


Wash the rice three or four times, until water runs quite clear.

Heat a medium size nonstick saucepan over medium-low heat. Put the rice into the saucepan, cover it with 3 cups of water. Simmer over medium heat until almost all the water has been absorbed. When the rice is cooked, drain it.

I usually don’t use vanilla and gum mastic. If you desire, add gum mastic pieces and 1 sweetspoon sugar into the mortar. Pound with a pestle.

In a medium size nonstick saucepan, combine milk, pounded gum mastic and drained rice and simmer until the rice is tender. Stir frequently to prevent the rice from sticking to the bottom of the pan.

Put wheat starch into a small bowl, pour ¼ cup water and whisk together until well mixed. Add 2 tablespoons of milk from the saucepan to the starch mixture and continue to whisk.

When the mixture begins to boil, pour gently the wheat starch mixture into the saucepan. Add sugar into the saucepan. Bring to a boil over medium heat. Remove from the heat.

Pour the rice pudding into small bowls. Dress with a pinch of cinnamon. Place the bowls in a fridge to cool over night and serve it the next day.

The rice pudding is ready. If “baked rice puding” is desired, use oven proof cups. Don’t dress with a pinch of cinnamon before baking process.

In a small mixing bowl, whisk together the egg yolk and 1 tablespoonful rice puding until well mixed. Spoon the egg mixture onto surface at the desired thickness.

Preheat the oven to 200°C, 400 °F, Gas Mark 6.

Pour rice pudding into oven proof cups, place the bowls in a baking tray, fill half of the baking tray with water.

Bake until the top is browned, this creates a distinctive skin on the surface. Remove from oven and let it cool.

It can be served either warm or cold.

Have a good appetite!

Friday, December 08, 2006

Can you name three close friends that you see regularly?

Excerpted from

Can you name three close friends that you see regularly? If you can't, you're not alone. Twenty years ago, each American had about three close confidants; today, we average about two. That doesn't bode well for long-term health and well-being. Is your world getting smaller? Give -- and get -- the gift of friendship this year. Grab a plate of goodies, head next door, and say, "Hi."

Cell phones, e-mail, and text messaging let you reach out to anyone, anywhere, anytime. But despite being better connected, Americans have fewer confidants to turn to when they need help, advice, or just a willing ear and an open mind. So nurture the friendships you have, and work toward building new relationships. You'll be doing a good thing for yourself -- and your new friends. A supportive social circle can make you years younger by acting as a shield against the aging effects of stress.

Thursday, December 07, 2006

The Popular No-Knead Bread

No Knead Bread
Originally uploaded by Foodmomiac.

I finally made the popular no-knead bread. Mmm…I actually love fresh baked bread. The bread is delicious. It has chewy crumb and thin crisp crust at the same time- the way bread is meant to be. Glad to see that this recipe works in the real world. You can find the recipe here. The recipe has four basic ingredients: Flour, water, salt and yeast. I used
1 +1/2 cups of water instead of 1+ 5/8 cups and 1+3/4 teaspoons salt instead of 1+1/4 teaspoons. Use parchment or waxed paper instead of cotton towel so the dough will not stick. I recommend oven temperature at 475 degrees F / 240 degrees C / Gas mark 9. It is a recipe that you don’t knead, infact you do very little to it at all and it comes out just great. Time does all the work in creating the gluten that gives bread its outstanding texture.

Tuesday, December 05, 2006

Thai Green Curry Paste

A visitor of Brunette, Darrell, emailed me the recipe. Darrell, thank you so much for the recipe you posted. Thai green curry paste is easy to make and very tasty! It is a great complement to grill marinades, meat dishes as well as seafood, sauteed vegetables, pasta & rice sauces and soups.

Yields 360 ml 1 1/2 cups


1 tablespoon (15 ml) whole coriander
2 teaspoons (10 ml) cumin seed
2 teaspoons (10 ml) black peppercorns
4 garlic cloves
1 ounce (30 g) ginger or galangal
1/2 cup (120 ml) chopped shallots
2 jalapeno peppers, with seeds
2 lemongrass stalks
4 scallions
1/2 teaspoon (2.5 ml) red chile flakes
1 bunch cilantro
juice of 1 lime
1 tablespoon (15 ml) salt
1/2 cup (120 ml) peanut oil


Toast the coriander, cumin and peppercorns in a hot dry skillet until fragrant. Cool and grind into a fine powder.

Slice off the root ends and the top 2-thirds of the lemon grass stalks. Peel away the outer layer of the remaining bottom pieces and discard the trimmings. Roughly chop the lemongrass.
Combine all of the ingredients, including the ground spices, in a food processor. Pulse several times, and stop to scrape down the sides. Puree to a smooth paste. Transfer to a clean jar and refrigerate until ready to use.

Coconut milk can be added to make a sauce for vegetables. The paste can also be used sparingly to flavour soups.

Monday, December 04, 2006

Turkish Meatballs (Kofte)

According to a research of Yasar Group, Turkish cuisine features 291 different kinds of “kofte”. The most common form of kofte is grilled kofte. Before preparing your kofte, keep in mind, hand-chopped meat tastes better. Use a cleaver for mincing until fine grind texture. It is best to leave a little fat with the meat to add flavor and tenderness. As an alternative to cleaver, grind the meat twice in a meat grinder or a food processor could also be used to grind the meat.


400 gr. finely ground meat (rib roast of heifer )
1 large onion (grated)
3-4 bread slices (do not use stale)
1 egg
½ bunch fresh parsley (minced)
2 cloves garlic
2 teaspoons salt
1 teaspoon freshly ground black pepper
½ teaspoon cumin
2 teaspoons dried thyme or 1 tablespoon finely chopped fresh tyme leaves
2 teaspoons red pepper flakes
3 teaspoons olive oil
4 tablespoons corn oil for frying (optional)


Bake fresh bread slices in a 300 degrees F / 150 degrees C / Gas mark 2 oven for aproximately 10 minutes, turning halfway through. Remove from oven and let it cool.

Tear the bread slices into smaller pieces. Use a food processor to turn the pieces of bread into bread crumbs. Continue to grind until a coarse texture.

Combine minced rib roast, egg, grated onion, bread crumbs, grated garlic, 3 teaspoons olive oil, minced parsley, salt and spices into a mixing bowl and stir with a wooden spoon. Cover with cling film and place in a fridge to set for 2 hours.

2 hours later, take it out of the fridge, knead well until well mixed. Shape the mixture into small balls and flatten each into a circle about 2 inches in diameter. Place meatballs on a lightly greased charcoal grill. Do not overcook; it results in tough, dry meat. Turn halfway with cooking tongs, do not use fork. After taking it out of the grill, wait for 5-10 minutes to redistribute the juices inside the meat. Serve hot.

As an alternative to grilling, heat a medium size nonstick frying pan over medium-low heat. Heat the corn oil in the frying pan. If the oil is not hot enough, the meatballs will absorb too much oil and become greasy. If the oil is too hot, the surface of meatballs will burn from the direct heat of the oil.

Add the meatballs in small batches and fry them until cooked through. Fry both sides of meatballs. Repeat with the remaining meatballs, returning oil to the same level between batches.

Remove the fried meatballs with a slotted spoon, drain them on a paper towel. Once the excess oil has drained off the meatballs, place them on a warmed serving platter.

Serve hot with grilled tomatoes & green anaheim chili peppers, onions and sumac mixture or shepherd’s salad and Turkish rice pilaf.

To prepare onion and sumac mixture:
2 onions
1 tablespoon olive oil
2 tablespoons lemon juice
1 tablespoon sumac
1 dessertspoon red pepper flakes
1 teaspoon salt

Cut the onions in half first and then slice them into half-moon shapes. Soak onion slices in water for 10 minutes. Drain well. Mix olive oil, onion slices, sumac, lemon juice, red pepper flakes and salt.

Have a good appetite!

Sunday, December 03, 2006

Pesto Linguine

"The photo taken by CY Phang”.

The name of pesto comes from "to pound"(pestare) ingredients with a wooden pestle and marble mortar. I've made pesto both with mortar and pestle and with a food processor. The food processor method is definitely easier but the mortar method gives more flavor. Pesto made with a mortar and pestle is definitely better. The taste of pesto depends on size and flavor of basil leaves, cheese and olive oil you are using. With pestle and mortar you can taste and decide the right amount of ingredients during the process.


500 gr. Linguine (or trenette similar to linguine)
5 liters hot water
2,5 tablespoons salt
1/3 cup Riviera Ligure Extra Virgin Olive Oil
30 Genovese Basil leaves
1/3 cup freshly grated Italy’s Parmigiano Reggiano cheese
¼ cup freshly grated Italy’s Pecorino sardo cheese
1 teaspoon coarse sea salt (or kosher salt)
1/3 cup pine nuts
1 clove of garlic (roughly chopped)


Clean the basil leaves with a moist towel instead of washing them, this method protects their valuable aroma and flavor. Put the leaves on a paper towel and let them dry naturally.

Add half of the basil leaves and the salt into the mortar. Pound with a pestle in a steady rhythm when rotating the marble mortar. Don’t squash the leaves it destroys fibres. Thanks to the rotating movement the basil give up all its flavor. Continue to add more leaves.

Add the garlic into the mortar. Pound the garlic with the pestle.

Add ½ of the pine nuts into the mortar and mash them. Add the other half of the pine nuts. When all of the pine nuts are pounded, add freshly grated Pecorino Sardo and Parmigiano-Reggiano and continue to pound with the pestle.

Slowly add olive oil drop by drop and stir.Bring a pot of water to a boil. When the water is boiling, add salt (2,5 tablespoons). Then add the linguine and cook according to package instructions. Usually 8-10 minutes, I cooked for 10 minutes in order to achieve the right texture. Stir for 2 or 3 times in order to avoid the linguine sticking together. Drain the pasta and reserve 1 tablespoon of pasta water.Put the pesto into a large bowl, add 1 spoonful of hot pasta water and whisk. Add the linguine to the pesto sauce. Stir to coat all the pasta with the pesto sauce.

Preheat the plates.

Have a good appetite!

Friday, December 01, 2006

Fried Anchovies

Originally uploaded by savluv.

During fishing season, I eat anchovies every Friday. I am fond of anchovies. Anchovies are a big source of healthy fat, the omega-3 fatty acids.


1 kg. fresh anchovies
1 cup corn flour
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
½ cup corn oil
Arugula leaves
Lemon slices


Wash the anchovies thoroughly, cut off the heads and remove the bones. Dry anchovies on a paper towel. Put 1 cup of corn flour in a bowl.

In a tray, lay half of the anchovies skin side down. Place the remaining anchovies skin side up over the first fillets.

Make sure the anchovies are dry. Dredge both sides of anchovies in the flour, coat well with flour. Shake in a sieve to remove excess flour.

Heat a medium size nonstick frying pan over medium-low heat. Heat the corn oil in the frying pan. If the oil is not hot enough, oil will reach the anchovies before the corn flour forms a protective layer. If the oil is too hot, the coating will burn from the direct heat of the oil before the anchovies has had time to cook.

Add the anchovies in small batches and fry them for 2 minutes until crisp, golden and cooked through. Fry both sides of anchovies. Repeat with the remaining anchovies, returning oil to the same level between batches.

Remove the fried anchovies with a slotted spoon, drain them on a paper towel. Once the excess oil has drained off the anchovies, place them on a warmed serving platter.

Sprinkle salt and black pepper. Avoid adding salt before frying. Decorate with lemon wedges and arugula leaves.

Serve hot with green salad.

Have a good appetite!

Steamed Anchovies with Lemon


1 kg. fresh anchovies
1 medium tomato(peeled and sliced)
1/2 bunch fresh parsley (minced)
2 lemons (one of them is peeled and sliced)
½ cup olive oil
1/2 teaspoon freshly ground black pepper


Wash the anchovies thoroughly, cut off the heads and remove the bones. Dry anchovies on a paper towel. Scatter salt and black pepper over anchovies.
Make sure you have a frying pan with lid. Place the anchovies in a non-stick frying pan.
Sprinkle minced parsley over anchovies.
Slice the tomato and put the slices of tomato and slices of one lemon on top.
Pour the juice of one lemon and olive oil over anchovies. Put the lid on the frying pan.
Cook over medium heat until they are done, approximately 15 min., but do not overcook.
Serve with green salad.

Have a good appetite!

Stuffed Zucchini With Yogurt Sauce

Zucchini Duck
Originally uploaded by Alex Gee.

Stuffed Zucchini is called “kabak dolma-sı” in Turkish. “Dolma” is a well known Turkish food. All kinds of food associated with stuffing are called dolma in Turkish. The word “dolma” is derived from the verb “dolmak” in Turkish which means “stuffed”. Armenian, Azerbaijani, Bosnian people call it “dolma”. Georgian says “tolma”, Persian “dolmeh” and Greek people call it “dolmades”. The origin of dolma sounds Turkish. The most common dolmas are eggplant, zucchini, pepper and tomato. The stuffing may include meat or not. I am fond of stuffed zucchini with yogurt sauce.


1 kg. zucchini
1 medium onion (finely chopped)
90 gr. olive oil
1 cup rice
2 tomatoes (peeled and grated)
1 tomato (sliced)
2 tablespoons pine nuts (optional)
2 tablespoons currants (optional)
½ bunch fresh parsley (minced)
½ bunch fresh dill (minced)
Parsley and dill stems
1 teaspoon ground allspice
1/2 teaspoon ground cinnamon (optional)
2 cups water
1 dessert spoon sugar
1 teaspoon dried mint
1 teaspoon red pepper flakes
½ teaspoon ground black pepper


Heat a medium size nonstick saucepan over medium-low heat. Heat the oil in the saucepan.

Add finely chopped onions and pine nuts and saute over low heat until the onions are golden brown.

Add the drained rice and stir constantly until well coated with the oil.

Add grated tomatoes into the saucepan. Season with salt and sugar. Add 1 cup of water. Add currants and put the lid on. Cook over medium heat until most of the liquid is absorbed, then reduce the heat to low and cook until all the liquid is absorbed.

Add ground allspice, cinnamon, dired mint, ground black pepper, red pepper flakes, minced parsley and dill, stir gently with a wooden spoon. Remove from the heat and let it stand for 10 minutes.

Meanwhile, cut off the top of the zucchinis. Cut the zucchinis in half (or in three equal parts)
Use a melon baller or a dessert spoon, scoop out the centers, leave a thin border all around.

Stuff the zucchinis with the mixture. Keep in mind to stuff only ¾ of zucchini cups. Because during the cooking rice will enlarge and fill the cover. Put tomato slices on top of them. Put parsley and dill stems at the bottom of a nonstick saucepan and place stuffed zucchinis over them side by side. Pour the remained 1 cup of water and cook over low heat untill fork tender, do not overcook.

Serve with yogurt and garlic dressing. To prepare yogurt and garlic dressing, pour 1 cup yogurt into a small bowl, add 1 clove of crushed garlic and whisk together.

Note: I usually don't use pine nuts, currants and ground cinnamon.

Have a good appetite!


schrodinger's berries
Originally uploaded by Splat Worldwide.

Delicious fresh strawberries remind me of chocolates. Smooth, rich chocolate filling pair well with fresh strawberries:)


The most irresistible blackberries which complement yogurt perfectly. A lovely pair, indeed.

Turkish Coffee

Turkish Coffee
Originally uploaded by HandMadeGod.

When I drink sugarless Turkish coffee, I usually want something with it, a Turkish bitter almond cookie, an almond paste, a cezerye or a Turkish delight. Turkish coffee is different, but once you are used to drink it with one of Turkish confections it is a marriage made in heaven.

2 Servings


2 dessert spoons extra fine ground Turkish coffee for each cup of coffee
2 dessert spoons sugar for each cup of coffee (the amount of sugar may change according to taste)
2 demitasse cups of water for each person
2 demitasse cups (called fincan)
1 Turkish copper coffee pot (called cezve, long handled pot)
Charcoal Grill


Put water into the copper coffee pot. Add freshly ground Turkish coffee and sugar into the coffee pot and stir with a wooden dessert spoon before heating.

Low flame is necessary for Turkish coffee. For this reason, heat the pot slowly over charcoal embers for 15 to 20 minutes, several times take the copper coffee pot away from the fire before it boils over. Do not stir the foam will collapse. Foam forms on the top as it boils. Just before it overflows, remove the pot from fire, share the foam between the cups.

Continue heating until coffee boils again and pour the rest of the coffee into the cups.

Serve with two glasses of water and two Turkish delights.

Have a good appetite!

Red Lentils Kofte

Some Turkish women prepare red lentils kofte for lunch or for teatime (btw.3-5 PM)

8 Servings


1 cup red lentils
1,5 cups fine bulgur/cracked wheat
3 cups water
6 scallions (thinly sliced)
1 bunch parsley (minced)
2 medium onions(chopped)
2 tablespoons tomato paste
1 tablespoon red pepper paste
1 egg
1/4 cup olive oil
1.5 tablespoons minced fresh mint or ½ tablespoon dried mint
1 tablespoon pomegranate sour
1 tablespoon lemon juice
1 dessert spoon red pepper flakes
1 teaspoon freshly ground black pepper
Lettuce leaves


1.Cover the lentils with 3 cups of water. Simmer until the lentils are tender. Remove from the heat.
2. Add fine bulgur over the lentils and let it stand for 30 minutes to absorb the liquid.
3. Heat a small size nonstick frying pan over medium-low heat. Heat the olive oil in the frying pan. Add chopped onions and saute for 5-6 minutes. Then add both tomato and red pepper pastes and saute for 3 minutes. Crack the egg and cook for about an additional 3 minutes.
4. Combine onion mixture with the lentils and fine bulgur mixture. Season with salt, spices and knead well.
5. Add scallions, parsley and mint.
6. Pour lemon juice and pomegranate sour over it and mix well with a wooden spoon.
7. Shape the lentils into thick sticks.

Serve with lettuce leaves and pickle.

Have a good appetite!

Chocolate Crepe

Dessert Crepe is not a traditional dish in Turkey, but I like chocolate crepe. “Gozleme” is called "Turkish Crepe". Gozleme may resembles the French crepes filled with vegetables or ground meat. In Turkey, favorite gozlemes are filled with cheese, spinach, ground meat or potato. I don’t know any kind of sweet Turkish gozleme.
Gozleme is usually cooked on a very big upside down Chinese Wok, it is called “sac” in Turkey. Once I have tried in the frying pan but the taste was not the same. My mother helps me when I cooking gozleme on the "sac".

Serves 2


1 egg
1 dessert spoon sugar
1/2 cup milk (cold)
1/2 tablespoon cacao powder
6 tablespoons oil (45 gr.)
1/2 tablespoon unsalted butter or 1 tablespoon cooking oil
2,5 tablespoons or ½ cup flour
1/4 cup finely ground or finely chopped walnuts
1/4 cup honey
2 bananas (peeled)

Chocolate Sauce

3 tablespoons milk
80 gr milk chocolate
1 tablespoon cacao powder
1 tablespoon water
¼ tablespoon unsalted butter
1 liter water

Sweetened coconut flakes, powdered sugar or finely ground pistachio (optional)


Beat egg and sugar in a mixing bowl. Pour cold milk into the bowl and whisk together. Gradually sieve cacao powder into the bowl and whisk vigorously. Pour oil and gradually sieve flour, whisk until a smooth batter forms. A blender may also be used.

Warm a small crepe pan over low heat and add butter or 1 tablespoon cooking oil. Heat the butter over medium heat until foam subsides.

Pour half of the batter into the pan, then tilt the pan and rotate it in a circular motion to spread the batter evenly over the surface (a thin layer). Cook the crepe until lightly browned. When the edges of the batter start to look dry, flip the crepe over and cook the other side. Slide the crepe onto a plate.

Spoon half of the honey over the crepe and sprinkle half of the walnuts. Place the banana on the edge of crepe and roll up. To serve, place roll- up seam side down on a serving platter and pour chocolate sauce over it. You may sprinkle sweetened coconut flakes, powdered sugar or finely ground pistachio on top. Repeat this process with other half of the remaining batter.

For chocolate sauce melt the chocolate using bain-marie technique. Pour 1 lt. of water into a medium sized sauce pan. Bring water to a boil. Break chocolate into small pieces. Add 1 tablespoon water into a small sized sauce pan or a porcelain bowl. Put the chocolate pieces in and add cacao powder. Place the small sized sauce pan into the medium one containing boiling water. Allow chocolate to melt, stirring occasionally. When melted gently add the milk and stir until well combined. Add butter and stir to melt. Remove the pan from the heat.

Have a good appetite!

Eggs All Together

Class of 2006
Originally uploaded by RINAJO.DK - away.

Everybody has feelings. All of us may feel excited, scared, confused, sad, joyful, bored, opressed, unsure, surprised, worried, embarrassed, interested, sorry, thoughtful, angry, happy, unhappy, pleased, nervous, concerned, stressed, loving, proud, hurt, satisfied, fed up, dreamy, shocked, and so on.

Her insanın duyguları vardır. Hepimiz heyecanlı, korkmuş, kafası karışmış, üzgün, neşeli, bıkmış, utanmış, canı sıkılmış, şaşırmış, şok olmuş, düşünceli, kızgın, mutlu, mutsuz, hayalci, cana yakın, sinirli, gururlu, stresli, aşık, incinmiş vb. hissedebiliriz.


Life is a foreign language; all men mispronounce it”. / Christopher Morley

“Hayat yabancı bir dildir; her insan yanlış telaffuz eder”. / Christopher Morley


"Always try to do something for the other fellow and you will be agreeably surprised how things come your way - how many pleasing things are done for you". / Claude M.Bristol.

"Bir insanın gerçek zenginliği , onun bu dünyada yaptığı iyiliklerdir". / HZ. MUHAMMED

"Bir mum diğer bir mumu tutuşturmakla, ışığından bir şey kaybetmez". / Mevlana Celaleddin-i Rumî

Not a Happy Egg

"When angry, count ten before you speak; if very angry, a hundred". / homas Jefferson

"Öfkeli olduğunuz zaman konuşmadan önce 10’a kadar sayın, eğer çok öfkeliyseniz 100’e kadar sayın". / Thomas Jefferson.


Sly Smily
Originally uploaded by RINAJO.DK - away.

"Life is a mirror and will reflect back to the thinker what he thinks into it ". / Ernest Holmes

"The best way to cheer yourself is to try to cheer someone else up". / Mark Twain

"Hayat bir aynadır güler yüzle bakarsanız size güler, siz suratınızı asarsanız o da size suratını asar ". / Ernest Holmes