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I killed my sourdough starter :'(

I never realized having a sourdough starter is kinda like having a pet that needs constant care. I was out for a few days and I fed the starter after I came back but it's not bubbling and has a very ripe smell.

Is there anyway of reviving it?

PS: I made the starter using the recipe from Josey Baker Bread.

Apr 09, 2015
raisa in Home Cooking

Introduction to Turkish Food.

Yes I'd love to. Thank you so much.

Apr 09, 2015
raisa in Home Cooking

Introduction to Turkish Food.

OMG this is so amazing! I love all these suggestions. Thank you so much bundtlust. I'm going to try the recipes and read up as well.

Apr 09, 2015
raisa in Home Cooking

Introduction to Turkish Food.

Yes, every single recipe I found said so. I think I misunderstood my friend.

Apr 09, 2015
raisa in Home Cooking

Introduction to Turkish Food.

Thank you chefj. It does help a lot. Yes, mutabbal is a smooth creamy puree of smoaked eggplant with oilve oil, lemon juice and tahini. I'm going to try these recipes and see how my friend likes them.

Apr 09, 2015
raisa in Home Cooking

Introduction to Turkish Food.

Hello all,

I'd like to cook Turkish food for a Turkish friend who is homesick. I'm used to Levant style food cooked in UAE. I have never cooked Turkish food before. I desperately need your help.

He has requested for Patlican Salatasi, Karniyaki and bread.

Is Patlican Salatasi is same as mutabbal or different? I have searched but I found so many different variations that I'm not sure which one to go for. From what I learned from my friend is the chopped eggplant mixed with other veg is called baba ganoush there and patlican salatasi is a dip. Which is why I'm thinking mutabbal but I'm not sure about the spices. Any help?

Any good authentic recipe for karniyaki/eggplants stuffed with ground lamb?

I have only made pide before. What other breadsshould I try to make? Which recipes to follow?

I'd highly appreciate if someone kindly point me to a diretion where I can learn about the cuisine itself.

Thanks in advance.

Apr 04, 2015
raisa in Home Cooking

Nasi Goreng and Satay please.

Please help me with a good satay recipe.

Can I substitute anchovies in nasi goreng? Anyone has a good trusted recipe?

TIA

Feb 11, 2015
raisa in Home Cooking

Should I buy a food processor or a blender and mandolin?

Honestly I am scared of mandolin myself. My hand tends lose the grip after slicing three kg of onion. So food processor it is.

Feb 05, 2015
raisa in Cookware

Should I buy a food processor or a blender and mandolin?

This really helps. Thanks a lot.

Feb 05, 2015
raisa in Cookware

Should I buy a food processor or a blender and mandolin?

This is very helpful. I already have an immersion blender. I think I will go for the food processor and if I have money left then buy a grinder as well. Thank you so much.

Feb 05, 2015
raisa in Cookware
1

Should I buy a food processor or a blender and mandolin?

Hi, this might sound dumb to you all but I am not sure what I should be investing in. I am getting my kitchen together and can only afford one appliance at a time.

I make a lot of dips and sauces like hummus, pesto etc.
I need to grind coffee and roasted whole spice.
I need to slice onions and other veggies in bulk.

I tried making hummus with my boyfriend's blender but it didn't go that well. I used to use my mum's back in the day. May be the blender he uses is not very good. So should I just buy another blender and then buy a mandolin next or buying processor will be a better idea?

TIA

Feb 04, 2015
raisa in Cookware

Can I keep whipping cream in the fridge for a while?

It is UHT in a tetra pack. I need to whip it again so I won't freeze it. I'm happy if I can keep it in the fridge for a week or so. Thanks a lot.

Jan 29, 2015
raisa in General Topics

Can I keep whipping cream in the fridge for a while?

I have a one litre carton of whipping cream. I will be using around 250ml now. Can I leave the rest in the fridge? How long will it last? Or should I store it some other way?

TIA

Jan 29, 2015
raisa in General Topics

Sponge Cake Help Please!

Hi, I need to bake a 9 inch round sponge cake tonight. I usually use 8oz butter, 8 oz sugar and 8oz flour with four eggs and make two 7 inch cakes.

I am not sure how much batter I need for a 9 inch one though. I won't be making a sandwich or layering it. So if I want to bake it in one round pan then how much batter should I make?

Does my recipe sound okay or do you suggest something else? I badly need help. Please?

Jan 16, 2015
raisa in Home Cooking

Fudgecake

Awesome. This sounds like what I was looking for. Can I use semisweet/bittersweet chocolate instead of chocolate chips?

Dec 24, 2014
raisa in Home Cooking

Basic Burger bun

Hey, I tried the recipe and yes it is really fantastic. I am going to stick with this one. Thank you so much.

Dec 24, 2014
raisa in Home Cooking
1

Fudgecake

My favourite part of a fudge-cake is of course the fudge. I love that thick layer of fudge between the cakes and the swirly top. I am talking about the store bought kind but every time I try to make one it just doesn't come out right. The fudge is kinda greasy and the cake isn't chocolatey enough. I love warming up the slice just few seconds to melt the fudge and then add vanilla ice cream to it.

Any good recipe that uses chocolate, not cocoa powder for the fudge?

TIA

Dec 24, 2014
raisa in Home Cooking

Basic Burger bun

A little butter butter sounds fine. Thanks a lot. This might be it.

Dec 08, 2014
raisa in Home Cooking

Basic Burger bun

I don't mind butter/shortening or other fats. I just found recipes that asked for quite a large amount of butter and as I will be making these regularly I am looking for something with a smaller fat content.

Dec 08, 2014
raisa in Home Cooking

Basic Burger bun

Hi there. I have been looking for burger bun recipes. I want something very simple, nothing using butter or too many eggs. Could anyone point me in the right direction please?

Dec 08, 2014
raisa in Home Cooking

Alternative of wine for braising/deglazing.

I could find red wine vinegar. I'll give that a try. Thanks a lot guys.

Nov 21, 2014
raisa in Home Cooking

Alternative of wine for braising/deglazing.

Many braised dishes or stews ask for wine. Now that it's chilly I'm dying to braise some brisket or make some ossobucco. But I am stuck in a muslim country at this moment and have no access to wine.

So, what else can I use to deglaze my pan and make simple sauce or use as braising liquid? Will stock work?

Thanks in advance.

Nov 21, 2014
raisa in Home Cooking

Orange Flower Water and Rose Water-How do you like to cook with these?

Both subcontinental dishes and middle eastern dishes call for these two.
I regularly use rosewater in my plain pilau or biryiani. A dash in the chicken gravy too.

As for desserts the list is endless, Indian style rice pudding, baklava, o'mali, shi'ir khurma, shahi tukra and so much more.

You can also use them to jazz up your lemonade or iced tea.

Apr 21, 2014
raisa in Home Cooking

Shakshuka / Eggs in Purgatory / Eggs Ranchero & other eggy wonders

Shakshouka takes crown IMHO. I make it less spicy and more tomatoey for brunch and serve with pita. Most of the Arab dishes are shared platters. So I just leave the huge pan in the middle while everyone sits around it and dips small chunks of pita in the sauce or scoops up some egg. For dinner I serve it with cousous and some yogurt.

I also love egg curry. It is traditionally made with hard boiled eggs but I use soft boiled. It goes really well with both plain rice and pilau.

Apr 21, 2014
raisa in Home Cooking

Need tips for poaching eggs in tomato sauce

Shakshouka is a highly popular dish at ours. I make sure the sauce done before adding in the eggs. Lower the heat to just merely shimmering and then slowly crack the eggs and let them nestle in the sauce. Cover and cook until the whites are just set. Turn off the heat and leave it covered for few more minutes.

The eggs keep on cooking even when you take it off the heat. So make it right before serving. Did you ever try shakshouka with couscous?

Apr 21, 2014
raisa in Home Cooking

Hollandaise sauce, do you use whole or clarified butter?

If you really really like your one with clarified butter, you can use ghee- Indian clarified butter.

Just like you I use clarified butter at the restaurant kitchen but when at home I make it whole butter. A yolk from a large egg, whisked over double boiler and then I add the butter in cubes until well blend well. I use a stick of butter. Yes I like mine really buttery. Then take it of heat, add a squeeze of lemon, season. That's it. Works out fine. Not greasy for sure.

Apr 21, 2014
raisa in Home Cooking

Cooking first time for girlfriend. Help!

Tilapia fillets grill really well. You can play with the seasoning. Hollaindaise makes it heavenly.

You can also grill squid very easily. Does she like middle eastern food? Grilled squid with lemony couscous makes a lovely meal. Add some tossed salad or grilled veggie for a round up meal.

Apr 21, 2014
raisa in Home Cooking

Sourdough Starter

I was making sourdough starter using yogurt for the first time. I heated up the milk and added to the yogurt. It instantly curdled. Is it supposed to curdle? Should I leave it for a day and follow the process or is something wrong?

Dec 13, 2012
raisa in Home Cooking

Mediterranean Meal

Yes please. I'd love ideas and recipes. That'd be life saver.

Jul 25, 2012
raisa in Home Cooking

Mediterranean Meal

Thank you so much for your suggestions. May be I'll do Baba Ghanoush, roast a cauliflower with cumin and a few salads.

Jul 18, 2012
raisa in Home Cooking