Monday, December 27, 2010

A Cheese Dream: Savoyard Fondue with Wild Mushrooms

If you are cheese-lover like me, this post if for you. Imagine, three different kinds of cheese, seasoned, melted with the help of alcohol and you deep a piece of dry bread into it,  the bread softens ... So simple, so perfect.
Fondue is a Swiss/French dish, it is great for winter evenings especially after a skiing day. It is rather heavy but it is impossible to resist.
Special thanks to Fred, for preparing this great meal for My Food Chronicles.

Monday, December 20, 2010


There is one kind of of food which most people enjoy more like meat balls, spaghetti with bolognese sauce or chicken wings. There is another kind of food that people tend to ignore as leek soup, artichoke and the poor, old chickpeas. Although they are delicious and go perfectly with meat and rice, we somehow forget about them. As unsatisfactory as they may seem, they can turn into wonders in the right hands. In this particular case, my hands!

Monday, December 13, 2010

Baked Raspberry Cheesecake

Did you know that cheesecake was originated from ancient Greece? It seems historians believes that it was server to the athletes during the first Olympic Games held in 776 B.C. Who would have thought at that time, the dessert of athletes would become one of those popular comfort food around the world. In different countries, there are different adaptations of cheesecake, Americans prepare it with cream cheese, where as Italians with ricotta. The one that I have prepared is more like North American style, with cream cheese and baked. I am dedicating this post to Halit, who is craving for dessert.

Sunday, June 6, 2010

Linguini Pesto with Season's Vegetables

During one of my visits to Brussels a friend mine took me to a restaurant called Cook&Book. The place has an interesting concept; a mix of bookstore and a restaurant. In this restaurant, I have tested this great linguini and of course as soon as I was back from Brussels, I have given it a try. So here is the recipe based on my guess and small touches ;)

Monday, May 3, 2010

Carrot with Yoghurt (Yoğurtlu Havuç)

Carrot with Yoghurt is one of the typical meze and also one of my favorites. Like other meze,  it can be served as an aperative before the meal or as a salad with meat or chicken. I prepared it for the barbeque that we were invited at my cousine's last weekend. We enjoyed it a lot, I hope you will do the same.

Tuesday, April 13, 2010

Bulgur Salad (Kisir)

I remember my mom having her friends over for tea parties when I was around 12-13 years old. This is the same old script with different cast: multiple women speaking loudly and in parallel, children running around unattended and loads of food on the dinner table. You just wait for that moment when you would be at home after school when everyone is gone and the rest of the food is all yours. In this epic movie Kisir is always the lead…

Sunday, April 11, 2010

Pesto Sauce

This great flavour comes from northern Italy.  Most common serving of this sauce is with pasta, but it could be also used for seasoning or dipping.  Nowadays, it is available in the supermarkets as ready-made, but once you taste the one which is prepared with fresh basil, you will see a big difference.

Saturday, March 27, 2010

Belgian Style Tiramisu Speculoos

Tiramisu Speculoos is like a dream come true. For many years, I knew the classical tiramisu, but couple of years ago in Belgium, I have met the one with speculoos. Basically, Belgians took this italian dessert and brought it into a whole new level.
You will definitely get addicted to it, like us and many of our friends did.

Sunday, March 21, 2010

French Apple Tart

Apple tart is a typical french dessert. With its crusty bottom, creamy filling and fruity top, it is perfect to serve with coffee after a nice dinner or with a cup of tea in the afternoon . If you are like my husband, you can eat it anytime :) of course.

Pastry Cream

This is a general purpose cream,  which is used as filling for tarts, cream puffs, éclairs and various pastries. In France it is called as Crème Patissière.

Sunday, March 14, 2010

Stuffed Grape Leaves (Etli Yaprak Sarma)

This is a typical turkish meal. The way it is prepared slightly differs from region to region. Where I (Hande) come from (south of Turkey), it is prepared with meat or without meat. The version with the meat is prepared in very thin and lengthy pieces. It takes some time to prepare, but worths the effort I can assure you.

Saturday, March 13, 2010

Yeasted Dough with Cheese (Peynirli Pogaca)

A classic and all-times-favourite home-made recipe perfect for a Sunday breakfast along with a hot cup of tea. Also great to serve at your tea parties. You can find pogaca anywhere in Turkey (although there are still rumours about the name and its spelling :))as this is a widely known street food as well. Nothing compares to the smooth and soft texture under the nicely baked crust.

Here We Come!

For 25 years of our lives, we have been honorable members of the Eating Community. 

We were quite committed to the cause; we tried different tastes, different cuisines from all around the world. Then our journey for cooking began around 4-5 years ago. It was at first buying books, magazines and trying the recipes by ourselves. (I (Burcak) even stole! the cooking books of my mother-in-law :)). More and more we realized how much we like doing this. The hobby lead to passion, the passion lead to obsession :)  In other words, many dinner parties, cooking courses, culinary shopping, even small competitions...

When people started asking questions to us about cooking and trying to get recipes from us at work!?, we got the message!
It is time to blog!
It is time to share!
Internet Food Community here we come!

Burcak Timucin & Hande Karadeniz Bodart

Special thanks to Thibaut for the pictures & the technical support .