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IMPROVE

YOUR

TURKISH

 

Thomas of ‘Viva Solo’

 

Garson             Waiter

Içmek                 Drink

Sıcak                 Hot

Salatalık           Cucumber

Mutfak              Kitchen

Kahvaltı            Breakfast

 

Translate:

Would you like something to drink?

 

Waiter, would you look at me?

 

When will we have hot water?

 

Translations from last edition:

Bir kilo dana et ne kadar?

 

Kroma vidalar var me?

 

Beş tane alabilirmiyim?

RECIPES OF THE WEEK

 

Spicy Lentil Soup

Derek of ‘Vellamo’  - The Scouse Chef

 

Ingredients

 

2 tbsp Olive oil

½ tsp Cumin seeds

1 Med Onion (chopped)

1 Crushed clove garlic

2 Carrots (chopped)

2 Sticks celery (chopped)

½ tsp Chilli powder

½ tsp Turmeric

1 tsp Ground coriander

150 grm Red lentils (washed)

1 ltr Chicken or veg stock

1 Bay leaf

Fresh coriander to garnish

Seasoning to taste

 

 

Method

Heat oil and add cumin seeds, onions, garlic and carrots. Cook over low heat for 10 mins. Add remaining spices, cook for about 1 min, then add washed lentils, bay leaf and stock. Simmer for about 1 hour until lentils are tender. Liquidise the soup until smooth, then season to taste.

 

Chocolate Cheesecake

Steve of ‘Music’

 

Ingredients

1¾ Cup Graham cracker crumbs

(Ulker makes a pretty good substitute)

⅓ Cup margarine

1¼ Cup sugar

24 oz Cream cheese (800g Creme Goldessa)

2 tsp Vanilla extract

3 eggs

1 cup sour cream (or natural yoghurt)

1 Chocolate bar

 

 

 

Method

After crushing the cookies to crumbs and adding ¼ cup of the sugar, melt the margarine, mix together and press into a greased spring form pan or a baking pan lined with foil.

 

Don't wash that pan you melted the butter in yet. Break up that chocolate bar now with a little butter and let it sit while you start the filler.

 

The Filler

Mix the remaining sugar and the cream cheese.

Beat in one egg at a time. Add vanilla. Set aside.

Now, in a separate pan, melt the chocolate bar, and add a little of the filler (about ¼ cup).

Spread alternate layers of the filler and the chocolate mix, swirling with a flat knife.

Throw that in your preheated oven at 350F for 1 hour.

A pan of water at the bottom of the over will keep the cake from cracking.

After an hour, turn off oven, open the door slightly while it cools.

I'm here if you need me or my spring form pan.

Yoghurt Dip

Terry of ‘Reality’

 

An easy and flexible recipe for yoghurt dip, which goes nicely with the curry dishes recently published in The Porthole.

 

Ingredients

 

1 cup of yoghurt

Chop and seed 1 chilli

Pinch of salt

1 heaped dessert spoon dried mint

2 teaspoons of sugar

 

Mix well. Keep cool for a minimum of 6 hours, stirring occasionally.