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.

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.

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.

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 .