Carrot-Zucchini Fritters

are so versatile and that is what I love most about them. You can practically make
anything into one. This is also a great recipe to use when you have too many
vegetables and you’re afraid they may spoil.  You can use corn, potatoes, sweet potatoes,
peas or zucchini and carrots like I have chosen. You can add dips such as hummus
or plain yoghurt which goes perfect with these snacks perfectly.

2 medium zucchinis, shredded
1 large carrot, shredded
1 scallion, chopped
1 egg, beaten
1/2 teaspoon salt
1/2 teaspoon pepper
1-1/2 cup flour
Sunflower oil for frying

1. In a large mixing bowl, add zucchinis, carrots, egg, scallion, salt and pepper, mix well. Add 1/2 cup flour, mix. You should have a dough like consistency if you do not add more flour until you do.

2. Form yolk size balls, and then flatten. In a large sauté pan with enough oil for frying on medium heat, add fritters. Fry on each side until golden.

Yields: 12


This is a really fast and easy dessert to make. Have you had baklava? Well, this is pretty much the same but with a sweet cheese filling, its so fabulous.

1 cup myzithra cheese or any other soft cheese ( I use LaVache Quirit )
1 egg, beaten
2 tablespoons sugar
1/2 tablespoon cinnamon, ground
6 sheets fillo dough, cut in half
4 tablespoons butter, melted

1. In a large bowl add cheese, egg, sugar and cinnamon, mix well. Preheat oven to 350 F. In an 8×8 baking pan add 3 sheets of the fillo, buttering the top of each with a brush. Pour cheese mix over top 3, continue to layer the next 3 making sure to butter top of each sheet.

2. Bake pastry for 45 minutes or until golden brown. Pour sugar syrup atop pastry, you find the recipe for syrup here.

Yields: 8 servings

And what is a pastry without some Turkish coffee?

Rustic Lentil Soup and My Ginger Paste

You will never have lentils any other way after you try this recipe. Trust me! This recipe is the top Turkish soup recipe, try it and you will find out why. This is a very filling dish so make some nice warm bread with some tea and relax to an amazing authentic bowl of Turkish lentils.

cup red lentils
medium onion, finely chopped
garlic cloves, finely chopped
tablespoons butter
cups water
chicken bouillon cube
tablespoons tomato paste
teaspoon cumin
teaspoon crushed red pepper
and pepper, to taste

1.     Wash lentils until water runs clear and is no
longer cloudy.
2.      In a
2-quart saucepan on medium heat, sauté onion with butter for 1 minute, add
garlic sauté until golden. Add lentils and 1 cup water, stir.
3.      Put
the lid on half way and cook for 5 minutes. The lentils will absorb the water
quickly, so check often. Add chicken cube, remaining water, tomato paste,
cumin, crushed red pepper, salt and pepper. Cook for 10 more minutes with the
lid half way on over medium heat.

Yields: 4 servings

I love cooking with fresh ginger. But ginger goes bad so fast before you ever get a chance to use it all. So a great way to save some time and money is make a ginger paste and freeze it, all you have to do is pop it out when you need it and wow you have fresh already done ginger. You can also do this with herbs and garlic, I do.

Just chop your ginger up and add it into a food processor or blender with a bit of water, you want a smooth puree. Place the tray in a plastic freezer bag. When you need some for a recipe simply pop a piece out and there you go.

Hot Cross Buns

Hot cross buns! Hot cross buns!
One a penny two a penny – Hot cross buns
If you have no daughters, give them to your sons
One a penny two a penny – Hot cross buns

This rhyme has been in my head for a week, I am going crazy. I guess its better than the usual “Dora the explorer” or “Shes a little princess” song that I have stuck in my head. Ahh life as I mother you have to love it.

I have always wanted to make hot cross buns since I was a kid and read this rhyme, something just seemed really cool about them. Why else would they make that rhyme? Do you remember the movie Heidi? That was my favorite growing up. I always wanted to eat bread and cheese so I could pretend to be her when I was playing. Maybe I was just a weird kid, lol. Anyway, I finally made my buns. They were so cute and fun, everyone at my husbands work loved them.

4 to 4-1/2 cups all-purpose flour
1 package active dry yeast
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash ground cloves
3/4 cup milk
1/2 cup butter
1/3 cup granulated sugar
3 eggs
2/3 cup raisins
1 beaten egg white
1 cup sifted powdered sugar
1/4 teaspoon vanilla
1 tablespoon milk

1. In a large mixing bowl combine 2 cups flour, yeast, cinnamon, nutmeg, and cloves. In a pan heat and stir milk, butter, sugar, and 1/2 teaspoon salt until warm (120 degree F to 130 degree F) and butter almost melts. Add milk mixture to dry mixture. Add eggs. Beat with an electric mixer on low to medium speed 30 seconds, scraping bowl. Beat on high 3 minutes. Stir in and as much remaining flour as you can.

2. Turn out onto a lightly floured surface. Knead in enough remaining flour to make moderately soft dough (3 to 5 minutes total). Shape into a ball. Place in a greased bowl, turning once. Cover; let rise in a warm place until double (about 1-1/2 hours).

3. Punch dough down. Turn onto floured surface. Cover; let rest 10 minutes. Divide dough into 20 portions. Shape portions into smooth balls. Place balls 1-1/2 inches apart on greased baking sheet. Cover; let rise until nearly double (45 to 60 minutes).

4. Using a sharp knife, make a crisscross slash across top of each bun. In small bowl combine beaten egg white and 1 tablespoon water. Brush mixture of egg white and water over rolls. Bake in a 375 degree F oven 12 to 15 minutes or until golden brown. Cool slightly. For icing, in a mixing bowl combine powdered sugar, vanilla, and milk or juice. Stir in additional milk or juice, 1 teaspoon at a time, until icing is of drizzling consistency. Drizzle icing into slashes atop each bun. Serve warm.
Yields: 20

Adapted from Better Homes and Gardens

So do you all remember the pickled lemon and garlic that I made? If not go here and check them out. I took a picture of them the other night, this is a month of sitting. Only another month left, I am excited.