5 Intangible Items to Bring on a Job Interview or Big Idea Pitch

Interviews…we all have them at numerous points in time in our lives. How do we prepare for them in such a way that we can be successful?

Beyond the tangible items, your resume, portfolio, references, recommendations, flash drive with digital versions of your documents, etc. — it is so essential to prepare and bring the intangible items. The ones that also require preparation, focus and sometimes speak much louder than the tangible items ever could.

1.) Confidence: it is an essential component to interviewing well or having a successful idea pitch. It is not only about confidence in yourself but also a confidence in your experience, education and abilities to meet and exceed the requirements of the job.

2.) Humility: humility goes hand in hand with confidence. They actually can compliment each other. You can be confident that you have the skills and experience to perform a job but you can also be humble in your approach to completing the job. By this I mean that you keep an open mind about how to best complete the job even if you are considered an expert in this knowledge base. A humble person can come to terms with the fact that they don’t know it all and remain open to learn and grow.

3.) Poise: it’s that cool, calm, confidence that’s undeniably attractive. Although poise is something commonly attributed to royalty or reserved for beauty pageant vocabulary it actually really makes a dynamic difference if leveraged in interviews or presentations. How you carry yourself, says a lot about how you feel about yourself so make sure you’re communicating a message worth listening to.

4.) Energy: it is so important to have a natural level of energy and enthusiasm on a job interview or when you’re pitching a new idea. Think about it this way: the interviewer chose to make time to meet you and to see if you are a fit for their company or organization. They are already interested and partially convinced about you, you just have to make them completely interested by showcasing your best.

5.) Positive Attitude: your attitude is one of the few things that you can control in this life. So let me ask you a question, do you have it under control? Positive people are not just born this way, they actually take the time to develop and train themselves to think in a positive way. By having a positive attitude you are giving your perspective employer a preview of what they can expect. Everyone loves to work with positive people with a “can-do” attitude. Are you one of them? Don’t simply have a positive attitude but let it transcend into your descriptions about your past work experience and your outlook on the future. A positive attitude is contagious and every employer wants a team of people with one.

©All Rights Reserved

Photo Credit: Photo by rawpixel on Unsplash

 

Cacık (Creamy Yogurt with Garlic, Lemon, Cucumber & Mint)

A refreshing, delicious and light addition to compliment grilled meats, salads or just simply served as a classic meze (appetizer).

I have had the pleasure or eating Cacık numerous times and what I have found is that no recipe tastes the same. In culinary school, we made it with a thick yogurt and most of my colleagues ate it as a side item. Some of my friends prepare it with yogurt and water to make it literally the consistency of a soup and it is eaten as so. The store bought variety is somewhere in between but lacks the burst of freshness from the lemon, garlic and using fresh mint. 

UNADJUSTEDNONRAW_thumb_2c39

My recipe is a bit different from them all. I use a thick yogurt but then I really infuse it with the fresh flavors of the lemon, garlic and mint that makes it undeniably delicious. Quite frankly, I love Cacık with grilled meats or to dip toasted bread. Yum! 

Here’s the recipe:

Cacık (Creamy Yogurt with Garlic, Lemon, Cucumber & Mint)

  • 1 c thick yogurt (Suzme, Greek or your favorite strained yogurt) 
  • 1/3 c finely chopped cucumber
  • 1/2 lemon (juiced)
  • 2 T finely chopped fresh mint + a sprig for garnish
  • 1 large garlic clove (crushed)
  • salt (to taste)

Preparation:

In a large bowl, whisk the yogurt until smooth. 

Add in the lemon juice and salt and whisk again.

Stir in the cucumber, garlic and fresh mint. Taste to see if more salt is needed.

UNADJUSTEDNONRAW_thumb_2c43UNADJUSTEDNONRAW_thumb_2c44

UNADJUSTEDNONRAW_thumb_2aea

Serve & Enjoy!

Afiyet Olsun!

UNADJUSTEDNONRAW_thumb_2c48

Photos & Recipe by EE Winkler

©All Rights Reserved

Donauwelle: A Traditional German Sheet Cake with Fresh Cherries, German Buttercream & a Chocolate Topping

A modern twist on the traditional German sheet cake, with layers of chocolate cake, vanilla cake, fresh cherries, German buttercream and topped off with a chocolate topping.

Although from the sounds of the ingredients, it may seem that you have heard of this cake before or it may seem similar to the Black Forest Cake. But in as many ways as it is similar it is also unique.

The cake batter is essential comprised of a chocolate cake layer and a vanilla cake layer but when the cherries are placed on top, they fall into the cake as it bakes thus creating a wavy cake on the inside.

Topped with a decadent German buttercream and a chocolate glaze (that gets better with time) it is a treat that is easy to serve to friends or enjoy for a special occasion.

DSC06922

Here’s the recipe:

Donauwelle

For the cake:

  • 3/4 c white sugar
  • 2 large eggs
  • 1/2 c sunflower oil (or an neutral oil)
  • 1 c all purpose flour
  • 1 c thick strained yogurt (Greek or Suzme)
  • 2 tsp baking soda
  • pinch of salt
  • 1/2 tsp vanilla extract
  • 1/8 c cocoa powder
  • 1.5 – 2 c pitted fresh sweet cherries
  • 2 TBSP butter (for greasing the pan)

For the German Buttercream:

  • 2 c whole milk
  • 1/3 c corn starch
  • 2 whole eggs
  • 1/2 c white sugar
  • 3 TBSP butter
  • 1 c softened butter

For the Chocolate Glaze:

  • 1 c semi-sweet chocolate chips
  • 2 TBSP sunflower oil (or any neutral oil)

Preparation:

Pre-heat the oven to 375F/190C & grease a small cake pan with butter.

For the cake: whisk together the oil, sugar and eggs until well combined. Add the vanilla extract and then whisk again. In a separate bowl, stir together the flour, baking soda and salt. Alternating between the flour mixture and the strained yogurt, add them to the cake batter, while whisking well with each addition. Divide the cake batter in half and whisk in the cocoa powder into half of the cake. Starting with the chocolate cake batter, pour it into the cake pan. Then add the vanilla cake batter on top creating a nice even layer. Then layer the pitted cherries on top of the cake to completely cover the cake in neat rows. Bake the cake for approximately 40 minutes and allow to cool.

UNADJUSTEDNONRAW_thumb_2f22UNADJUSTEDNONRAW_thumb_2f24UNADJUSTEDNONRAW_thumb_2f23

To make the German buttercream: Heat the milk in a medium saucepan just until hot, but not boiling. In the meantime, whisk together the eggs, cornstarch and sugar until smooth and well incorporated. Temper the egg mixture by slowly adding the milk into the egg mixture, whisking constantly until completely combined. Pour the entire mixture back into the saucepan and stirring constantly, cook over medium heat until it thickens and comes to a boil. Remove from heat and stir in the butter. Then pour the mixture onto a plate, and cover with a piece of plastic wrap pressed against the surface of the cream. Chill for a couple of hours to overnight.

Once cooled, whisk the softened butter in a large bowl and then whisk in the pastry cream mixture into the butter until completely combined.

UNADJUSTEDNONRAW_thumb_2f26

Top the cake with a thick layer of the German buttercream and spread it evenly over the cake (Note: you might have some left over).

To prepare the Chocolate glaze: melt the chocolate over a double boiler until it is melted. Stir in the oil and set aside for about 5 minutes.

Once the chocolate has slightly cooled, pour it over the German pastry cream.

Then using a fork or a butter knife, create the waves on top of the cake allowing some of the pastry cream to be shown through the chocolate.

UNADJUSTEDNONRAW_thumb_2f62UNADJUSTEDNONRAW_thumb_2f63

Serve immediately or pop it in the fridge for a special treat for later.

Guten Appetit!

When: Say Goodbye to Fear, Doubt & Anxiety

When – an inspirational poem to encourage you to say goodbye to fear, doubt and anxiety. 

Poetry is one of the most beautiful expression of words that I know. I first fell in love with it as a young child. I started reading poets like Langston Hughes and Shell Silverstein and I was inspired by the beauty of their work.

When is an original poem I wrote to talk about issues like fear, doubt and anxiety.

Rose photo credit: Photo by chuttersnap on Unsplash

©All Rights Reserved

Eier Frikasse (Eggs w/ Vegetables & Creamy White Sauce)

A simple, classic and traditional German recipe, Eier Frikasse is a great go-to meal with minimal ingredients and prep time.

Some of the best recipes are the simplest recipes. The ones that don’t even require you to leave your house and go to the market for additional ingredients. These recipes are some of my favorite. With non-complex ingredients, easy preparation and great taste, they are by far some of the best everyday recipes that every good cook should have in their recipe file.

DSC07473

Here’s the recipe:

Eier Frikasse (Eggs w/ Vegetables & Creamy White Sauce)

  • 4 hard boiled eggs (sliced)
  • 1 c chopped carrots (cooked)
  • 1 c frozen green peas
  • 2 T butter
  • 2 T flour
  • 2 c chicken stock (or veggie stock)
  • 1 tsp lemon juice
  • salt & pepper (to taste)
  • fresh parsley (optional garnish)

Preparation:

In a large sauce pot, melt the butter and then sprinkle over the flour and whisk until smooth.

DSC07474

Keep whisking frequently until it turns light brown in color.

DSC07479

Add the chicken stock and keep whisking until smooth.

Bring to a boil and then season with salt and pepper.

Add the vegetables and lemon juice and stir well.

Then add the eggs and stir gently

DSC07495

Remove from the heat and serve immediately.

Garnish with parsley & enjoy!

DSC07481DSC07485DSC07491

Guten Appetit!

 

Garlicky Good Green Beans

Simple, healthy and delicious green beans sautéed with garlic, olive oil and seasoning!

A good side dish recipe can be difficult to create but well worth the effort. This recipe was birthed nearly 10 years ago when I wanted to make green beans in a quicker way than how I grew up eating them. And so, with a bit of garlic, olive oil, seasoning and green beans, this recipe idea became a reality. It is still a go-to recipe for me to prepare a simple and quick side dish. It is perfect for everyday whether it is just a weekday or a holiday.

DSC07116

Here’s the recipe:

Garlicky Good Green Beans

  • 1.5 c green beans
  • 2-3 garlic cloves (crushed and minced)
  • 1-2 T olive oil (or butter)
  • salt & pepper (to taste)
  • 1 tsp dried oregano
  • 2-3 sprigs of fresh parsley (optional garnish)

Preparation:

Clean and trim the ends of the green beans.

DSC07115

Mince the garlic until it forms a paste (rubbing the flat part of a knife back and forth on a cutting board with a bit of salt will achieve this paste consistency).

Place the green beans and garlic in a frying pan with a little bit of water. Simmer them for about 2-3 minutes and then drain the excess water.

DSC07118

Drizzle over the olive oil, salt, pepper and oregano and sauté the green beans for just a couple of minutes before the garlic starts to brown too much.

DSC07123

Serve immediately and garnish with fresh parsley.

DSC07138DSC07134

Bon Appetit!

Bazlama: Turkish Yeast Flatbread (Light, Fluffy & Simply Delicious)

A fluffy & light yeast-based Turkish flatbread, Bazlama is a classic and simple bread. Cooked until puffy and thick and coated with a little butter or olive oil, it is so delicious and perfectly compliments any meal.

Bazlama is a combination between a flat bread and a traditional bread similar in texture to Naan. It is thick and fluffy, making it perfect to serve with meals with sauces or gravy because it can soak up the excess liquid.

UNADJUSTEDNONRAW_thumb_2eba

With minimal prep work, the dough can be prepared ahead of time and then the Bazlama can be prepared just before you are ready to eat.

Here’s the recipe:

Bazlama (Turkish Yeast Flatbread)

  • 1 c flour (plus more for kneading and dusting)
  • 2 tsp yeast
  • 1/3 c warm water
  • 1 tsp salt
  • 1.5 TBSP olive oil +more for brushing the bread after cooking (if desired)

Preparation:

In a large bowl, mix together the yeast, warm water and 1 TBSP of olive oil.

UNADJUSTEDNONRAW_thumb_2e9a

Then add the flour and the salt and stir until thoroughly incorporated.

Then transfer the dough onto a floured surface and knead for 8-10 minutes. Shape the dough into a ball.

With the remaining half a tablespoon of olive oil, grease a bowl and place the dough in the bowl. Cover it with a damp kitchen towel, place it in a warm place and allow it to rise for one hour.

After the dough has risen, knead it gently again for one minute. Then shape into a ball and cut into two equal pieces.

Roll out each piece to make a large circle (like making pizza dough).

UNADJUSTEDNONRAW_thumb_2e9d

Place the rolled out circles on a piece of parchment paper dusted with flour and cover again with the damp kitchen towel and allow to rise in a warm place for an additional 30 minutes.

To cook the bazlama: Place each piece one at a time on a crepe pan or large frying pan. Allow the bazlama to cook on both sides (about 3 minutes each side on medium high heat). Note: The dough will start to puff up a lot and this is a very good sign. When it starts to lightly brown, it is ready to be flipped.

UNADJUSTEDNONRAW_thumb_2eb3UNADJUSTEDNONRAW_thumb_2eaaUNADJUSTEDNONRAW_thumb_2eba

To serve, brush with olive oil or butter and sprinkle with salt (if desired).

Break bread and enjoy with your loved ones!

UNADJUSTEDNONRAW_thumb_2b4e

 

Afiyet Olsun! 

 

Kohlrouladen (German Stuffed Cabbage) – Abendessen für Zwei (Dinner for Two)

Tender ground beef, seasoned to perfection and wrapped in a large cabbage leaf, Kohlrouladen is an edible gift that your tastebuds can unwrap.

This dish is a favorite of mine and I think it is because it is such a simple but delicious German comfort food. The meat is kept tender and juicy thanks to the cabbage and in my version, I season it with spices and a bit of dijon mustard.

It also is perfect for preparing ahead of time and/or making for guests because everyone gets their own individual serving. Paired with some boiled potatoes and steamed veggies, this is the type of meal that makes a great day even better.

thumb_DSC05138_1024

I tailored my normal recipe in this case to make Abendessen für Zwei or Dinner for Two. It is perfect for enjoying a meal at home with the one you love.

Here’s the recipe:

Kohlrouladen (German Stuffed Cabbage)

  • 2 large cabbage leaves (about 8-9 inches)
  • 1/3 lb ground beef
  • 1/4 c finely chopped white onion
  • 1 TBSP dijon mustard
  • 2 tsp dried oregano
  • 3-4 TBSP plain bread crumbs
  • 1 whole egg
  • 1/4 c fresh chopped parsley
  • salt & pepper (to taste)

For the cooking process:

  • 2 T butter
  • 1 T olive oil
  • 3 c beef broth

For the gravy:

  • 2 T butter
  • 2 T flour
  • remaining beef stock/cooking liquid

Preparation:

Blanch the cabbage leaves in boiling water by placing them in the water for 15-30 seconds and then placing in a cold water bath to immediately cool the cabbage leaves. NOTE: the cabbage leaves should be soft and tender but still quite green.

To prepare the meat: place all of the ingredients (except for the cabbage) in a bowl and mix it together with your hands until it is well incorporrated.

Then divide the meat mixture in half and create two large meatballs.

Lay the cabbage leaves open and place one meatball at the bottom (near the stem) in each of the pieces of cabbage. Fold the sides in on top of the meatball and then roll the cabbage to create a little package for the meatball.

Melt the butter and olive oil in a large pot. Then add the kohlrouladen, seam side down and lightly brown them on both sides.

thumb_DSC05160_1024

Then add 1 cup of the beef broth and cover with a lid and allow the kohlrouladen to cook for 15-20 minutes or until the meat is well done, adding more broth as needed.

thumb_DSC05164_1024

When they are done cooking, remove from the pan and make the gravy.

Melt the butter, then sprinkle over the flour and whisk until smooth. Then add the remaining beef stock and/or cooking liquid and keep whisking to make a smooth gravy.

thumb_DSC05166_1024

Plate each of the kohlrouladen and top with the gravy.

Guten Appetit!

thumb_DSC05172_1024

thumb_DSC05168_1024

©All Rights Reserved

Mushroom Lo Mein (Asian Stir-Fry Noodles w/ Soy Sauce & Veggies)

Tender eggs noodles, with sautéed mushrooms, veggies and coated with a homemade soy based sauce.

       One of my favorite take out cuisines has always been Chinese food. But sometimes when you’re craving take out but there is no take out in sight, it is time to get creative in the kitchen and whip up your own creation.

      This recipe is my version on a classic dish. The perfect balance of soy sauce, sesame oil and rice wine vinegar, the flavor of these noodles is undeniably delicious.

While I created a vegetarian mushroom Lo Mein, this recipe can most certainly be customized to suit your dietary needs and wishes by swapping a vegetable protein, like tofu, or poultry, meat or seafood. Regardless what you use, it is going to be delicious!

thumb_DSC06547_1024

Here’s the recipe:

Mushroom LoMein

  • 1 T sunflower oil
  • 1 c sliced mushrooms
  • 1/3 c carrots (juliened)
  • 1/3 c white onion (thinly sliced)
  • 2 scallions (finely chopped)
  • 1 c cooked egg noodles

For the sauce:

  • 2 T soy sauce
  • 1 T dark soy sauce
  • 2 tsp rice wine vinegar
  • 1 T sesame oil

Preparation:

In a wok or a large frying pan, add the oil, mushrooms, carrots and white onion and sauté until the vegetables are tender.

thumb_DSC06551_1024

thumb_DSC06553_1024

To make the sauce: stir together the soy sauce, dark soy sauce, rice wine vinegar and sesame oil and set aside.

Then add the pre-cooked egg noodles and pour over the sauce and toss thoroughly to ensure that the sauce covers all of the vegetables and noodles.

thumb_DSC06555_1024

 

Pour onto a serving platter and garnish with the scallions.

thumb_DSC06589_1024

Serve & Enjoy!

thumb_DSC06579_1024

Bon Appetit!

Ayran: a Healthy Yogurt Beverage

A refreshing yogurt beverage that is delicious and healthy! It is the perfect thing to keep you hydrated for any hot day!

      If you are not so acquainted with drinking unsweetened yogurt based drinks then Ayran will be be considered an “acquired taste”. I will admit that the first time I tried it, I didn’t like it at all. The very idea of drinking an unsweetened yogurt beverage somehow did not sound appetizing to me. But after many opportunities to try Ayran, eventually the drink that I didn’t like, soon became a staple and favorite.

      Supposedly, it is the perfect drink to staying hydrated during the summer because of the salt content providing much needed electrolytes lost on hot days.

DSC06540

The delightful Ayran fountains that are commonly found during the summer months in Turkey are a welcome sight for me to see. The Ayran is fresh and bubbly, just the way I like it.

Here’s the recipe:

Ayran

  • 1/3 c thick yogurt
  • 6 oz carbonated (soda) water (for foamy ayran– sub: flat water)
  • salt (to taste)
  • 1 sprig fresh mint (optional garnish)

Preparation:

Place the yogurt, carbonated water and salt in a bowl.

Using an electric mixer, whisk until it is smooth and foamy.

Pour into a glass, topping it with the foam.

Garnish with fresh mint (if using).

Serve & enjoy!

Afiyet Olsun!

DSC06517DSC06510

Bratkartoffeln (German-Style Home Fries)

      Literally translating as fried potatoes, these German fried potatoes are far from ordinary. Crispy potatoes and onions and topped fresh herbs and spices, they are delicious any time and any day.

     Their name says it all “Bratkartoffeln.” “Brat” is German for frying and “kartoffeln” means potatoes. This dish is literally translated means fried potatoes but the potatoes are not simply fried. They are enhanced with onions and herbs to make this a delicious side dish or main meal.

     Traditionally, Bratkartoffeln also includes bacon or speck. Although my recipe is the vegetarian version of this classic dish, they are still just as delicious.

thumb_DSC06469_1024

Here’s the recipe:

Bratkartoffeln

  • 1 potato (pre-boiled)
  • 2 TBSP sunflower oil (or any neutral oil)
  • 1 scallion (finely chopped)
  • 2 TBSP white onion (finely chopped)
  • 2 T fresh parsley (finely chopped)
  • 1 tsp dried oregano
  • salt (to taste)

Preparation:

Boil the potato until it is tender. Drain, pat dry and then cut into squares.

Heat a frying pan with oil and then add the potatoes and let them brown for 2-3 minutes.

Then add the white onion and scallion and continue to cook for another 2 minutes, stirring frequently.

thumb_MAH06476_1024

Season with the oregano and salt and cook for another couple of minutes or until the potatoes are lightly browned and crispy.

thumb_DSC06478_1024

Then plate up the potatoes on a dish, sprinkle with the remaining scallion and the chopped parsley.

Serve & Enjoy!

Guten Appetit!

thumb_DSC06485_1024thumb_DSC06494_1024

Pavlova with Fresh Cherries

A crispy sweet layer of meringue, topped with light whipped cream and then covered with fresh sweet cherries.

      Named after the Russian ballet star, Pavlova is a heavenly delicious dessert. But honestly, how can you possibly go wrong when you match meringue, whipped cream and fresh cherries into layers of beautiful delicious bliss.

Enough said…

Here’s the recipe:

Pavlova with Fresh Cherries

  • 1 c fresh black cherries (pitted)
  • 1/4 c fresh whipping cream
  • 2 TBSP powdered sugar
  • 1 tsp white sugar
  • 1 pre-prepared meringue circle (2 egg whites, 1/4 c white sugar, 1 tsp white vinegar)

Preparation:

For the meringue: Whip together 2 egg whites with 1 tsp of vinegar until it forms soft peaks. Then add in 1/4 cup of white sugar slowly while continuing to whisk the meringue until it forms stiff peaks.

DSC06617

On a parchment lined baking sheet, spoon the meringue to form a circle about 6 inches in diameter and flatten in an even layer. Bake on 100C until the meringue is firm and then turn off the oven and let the meringue set in the oven overnight.

For the pavlova: Clean and remove the pits from the cherries.

Place the cherries in a bowl and add 1 tsp of sugar and stir well and set aside.

In the meantime, whip the cream, adding in the powdered sugar slowly, until it forms stiff peaks.

DSC06672

Spoon the whipped cream on top of the prepared meringue.

Then spoon the cherries on top.

thumb_DSC06621_1024
So delicious with the cherries and the juice and whipped cream piled high on the meringue!

thumb_DSC06660_1024

Serve and Enjoy!

Heavenly…

Gözleme (Turkish Flatbread with Melted Cheese)

Light and flaky homemade dough, packed full of melted cheese. Gözleme is the ultimate version of a grilled cheese sandwich but better!

If you’ve seen Gözleme prepared once, chances are that you won’t forget it. It is such a beautiful traditional preparation with a large circular board that sit upright like a small table, a long rolling pin and a large dome cooking surface.

thumb_DSC05026_1024

I love watching Gözleme being prepared because it is prepared with such excellence and speed, not to mention, it tastes great! Many consider it even to be the “fast food” of Turkey because it is so common to find Gözleme throughout the country.

But the great thing is that it can certainly be prepared at home, even without all of the extra equipment. If you have a counter space, a rolling pin and a frying pan, then you an also make Gözleme at home.

thumb_DSC05016_1024

Here’s the recipe:

Gözleme (Turkish Flatbread with Melted Cheese)

For the dough:

  • 1 c flour (+ more for kneading)
  • 1 tsp salt
  • 1/3-1/2 c warm water
  • 1 T olive oil

For the filling/cooking:

  • 1.5 c shredded mozzarella cheese (or any cheese that melts well)
  • 2 T olive oil

Garnish (optional):

  • 1/4 tomato (sliced)
  • 5-6 cucumber slices
  • 2-3 sprigs of fresh parsley

Preparation:

To make the dough: Combine all of the ingredients (except reserve 1/2 of the olive oil) together in a bowl and stir well until it forms a dough, adding more flour if it is too sticky or more water if it is too dry. Then turn the dough onto a floured surface and knead it for 5-6 minutes. Then shape the dough into a ball and use the remaining olive oil to grease a bowl. Place the dough in the bowl and cover with a damp kitchen towel and allow it to rest for 30-60 minutes.

To make the Gözleme: Take a piece of dough about the size of a golf ball and place it on a floured surface. Dust the dough and your rolling pin with a little more flour and proceed to roll the dough into a very thin circular piece. Note: It should be thinner than a thin crust pizza dough where you can see your hand through the dough but not to thin for the dough to tear.

thumb_DSC05018_1024thumb_DSC05019_1024

Then place some of the shredded mozzarella cheese in the middle of the piece of the dough and fold the sides of the dough on top to create a square shaped package.

Then brush a little olive oil on a crepe pan or frying pan and place the Gözleme on the pan. Brush the top with a little more olive oil and allow the Gözleme to cook over medium heat until it starts to puff up and lightly brown. Flip and repeat.

thumb_DSC05022_1024
The dough really starts to puff up as it cooks!
thumb_DSC05024_1024
Nice and golden brown!

Remove the Gözleme from the pan, cut into triangles and serve with the granishes.

thumb_DSC05031_1024thumb_DSC05026_1024

It is Best Enjoyed When it is Warm!

Afiyet Olsun!

 

Baked Alaska (Elegant Ice Cream Cake w/ Meringue) + Culinary Torch from my Husband

Layers of ice cream, sponge cake and topped with lightly browned meringue! 

      Baked Alaska is like an ice cream cake, only better. With a layer of cake, two layers of ice cream and covered with a luscious and light meringue that is torched to golden perfection.

What can be more fun than having a culinary torch and using it to make delicious desserts?

For our wedding anniversary, one of the gifts that my amazing husband got me is a culinary torch. This special culinary gadget is what makes the Baked Alaska get perfectly browned and honestly, it is my favorite part of making this dessert. The culinary torch is also especially useful for making creme bruleé. It is responsible for creating that crispy caramelized sugar layer that makes it so special.

DSC07451

What I love about Baked Alaska is that it really looks so beautiful and it tastes so good. With a little prep ahead of time, it is also great to make ahead of time and then just add and torch the meringue when you’re ready to serve it.

Here’s the recipe:

Baked Alaska (Elegant Ice Cream Cake w/ Meringue)

For the Cake:

  • 4 eggs
  • 1/2 c flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp almond extract
  • 1/2 c sugar

For the ice cream:

  • 2 cups vanilla ice cream (softened)
  • 2 cups chocolate ice cream (softened)

For the meringue:

  • 2 egg whites
  • 1 tsp white vinegar
  • 1/4 c water
  • 1/2 c white sugar

Preparation: 

Pre-heat the oven for 180C/350F. Grease a springform pan and set aside.

thumb_DSC07425_1024

For the cake: In a large bowl, whisk together the eggs and the sugar until well incorporated. Then add the almond extract and continue to whisk just until is mixed in. In a separate bowl, stir together the flour, salt and baking powder. Then add half of the flour mixture at a time into the egg and sugar mixture, stirring well in between each addition.

Pour the cake into a springform pan and pat it against the counter to release any air bubbles.

Bake for about 15-20 minutes. Note: I use a toothpick to test to make sure the cake is done. If the toothpick comes out clean, it is done. If not, it needs to bake a little longer.

Allow cake to cool overnight (if possible) and then using the base of the bowl that the ice cream will be filled in, cut out a circle piece of the cake. Note: it is kind of like tracing, think of the bowl as the tracing paper for your cake.

To prepare the layers:

Remove the ice cream from the freezer about 30-40 minutes ahead of time (depending on the weather where you live it might melt faster or slower).

thumb_DSC07424_1024

Then line the bowl with plastic wrap ensuring that the plastic wrap is firmly pressed against the bottom and sides of the bowl and that there is sufficient plastic wrap hanging over the sides. Note: don’t omit this step. It is a lifesaver when you actually go to remove the ice cream cake from the bowl.

Then spoon the softened ice cream into the bowl allowing each flavor to create its own layer.

Then take the circle piece of cake and firmly press it on top of the ice cream. Cover the cake with the plastic wrap overhanging on the sides of the bowl. Then place it in the freezer for a minimum of 2 hours or for several days (depending on when you want to serve the cake.

To make the meringue:

Place the sugar and water in a small sauce pan and bring to a light simmer, stirring constantly to ensure that the sugar does not stick. Once the sugar has dissolved, remove from the heat and set aside.

Place the egg whites and white vinegar in a very clean bowl and whisk until it forms soft peaks. Then while the beaters are still running, slowly pour in the sugar syrup mixture and continue whisking until stiff peaks form.

Take the cake out of the freezer and peel back the plastic wrap. Using a serving platter or plate, turn the bowl over and then gently lift the bowl. Then remove the remaining plastic wrap.

Using a butter knife (or a pastry bag if you prefer) spread the meringue on top of the cake until it is fully covered.

Then using a culinary torch, torch the meringue until it is evenly golden brown.

Serve and Enjoy immediately!

DSC07451DSC07457DSC07468

Bon Appetit!

 

 

 

Homemade Apple Sauce (Simple & Delicious)

Just apples, a hint of sugar and a few of my favorite spices and you’re on your way to making homemade apple sauce.

I love applesauce. It was one of those things as I kid that I used to love to have as a snack. It just tasted so good; and honestly, I still love it. For years I never knew that it was so simple to make. I just relied on the store-bought kind until I moved to countries that don’t sell apple sauce. Lol! That’s when I go to my kitchen laboratory and get to work creating.

thumb_DSC05202_1024

The recipe is so simple. I mean, really simple. If you can cook apples and then pop them in a food processor — well, you have apple sauce.

Here’s the recipe:

Homemade Apple Sauce

  • 3 apples (I used Golden Delicious because they are sweet and delicious!)
  • 1/2 lemon (juiced)
  • 2 T white sugar
  • 2 cinnamon sticks
  • 2 cardomom pods
  • 3 cloves
  • 1 c water

Preparation:

Peel, core and slice the apples.

thumb_DSC05212_1024

Place the apples in a large stock pot. Add the lemon juice, sugar, cinnamon sticks, cardamom pods, cloves and water.

thumb_DSC05214_1024

Simmer for about 20 minutes (stirring occasionally) or until the apples are tender.

thumb_DSC05238_1024

Remove the cinnamon sticks, cloves and cardamom pods.

Transfer the apples to a food processor and blend until smooth.

Serve and Enjoy warm or pop it in the fridge for later. (It is really good cold, especially on a hot summer day! Simply refreshing!) 

thumb_DSC05245_1024

Guten Appetit!

Italian Homemade Lasagna with Ground Beef

Layers of delicate noodles, tender ground beef, rich ricotta cheese and savory marinara sauce make this lasagna a flavorful dish for any night of the week.

I grew up eating a lot of Italian food and I’ve found that it has shaped and impacted my cooking in such a positive way. Lasagna was definitely a meal that we prepared at our home and I remember always wanting to eat it right out of the oven, but we always let it set for 15-20 minutes in order to ensure that the lasagna doesn’t fall apart as you cut it.

20180503_164105

This recipe is my variation of Mom’s classic recipe. I make it with homemade ricotta cheese and it really adds such a nice flavor to the dish.

Here’s the recipe:

Lasagna

  • 1 box lasagna noodles
  • 48 oz crushed tomatoes
  • 1 large onion
  • 5 garlic cloves
  • 12 oz ricotta cheese
  • 1 c shredded mozzerella cheese
  • 1 lb ground beef
  • 2 T dried oregano
  • 2 T dried basil
  • 2 T olive oil
  • salt & pepper (to taste)

Preparation:

To make the marinara sauce: sauté the onions with olive oil until tender. Then add the crushed tomatoes and stir well. Season with half of the dried oregano, dried basil, salt and pepper. Simmer for 15-20 minutes on low heat.

To make the ground beef: place the ground beef  in a large pan and sauté until it is browned. Then add the garlic and the rest of the dried oregano, dried basil, salt and pepper. Stir well and cook for another 2-3 minutes.

To make the lasagna: Place about 1 cup of tomato sauce in the bottom of the pan. Then layer the noodles.

Then add more marinara sauce, ground beef and top with another layer of noodles.

Add some more marinara sauce on top of the noodles and then add the ricotta cheese.

Layer with another layer of noodles and add some marinara sauce the remaining ground beef.

Add another layer of noodles and cover with the marinara sauce and mozzerella cheese.

20180503_173631

Cover with aluminum foil and place in the oven to bake for about 40 minutes. Remove the foil and bake for another 10-15 minutes until the cheese on top is melted.

Remove from the oven and allow it to cool for 15-20 minutes.

Serve and Enjoy!

20180503_19114920180503_191215

Note: This can be prepared ahead of time and placed in the refrigerator to bake later.

 

 

 

Shepherd’s Salad (Coban Salatasi)

A simple and refreshing salad with lemon juice and olive oil.

Coban” literally means “shepherd” in Turkish. This flavorful salad packed with crisp veggies and a light dressing of olive oil and lemon juice. It is absolutely so simple to make and it is the perfect appetizer or even main course. I think you’re going to love this recipe.

thumb_DSC04985_1024

Here’s the recipe:

Shepherd’s Salad (Coban Salad)

  • 2 tomatoes (chopped)
  • 2 cucumbers (chopped)
  • 1/2 white onion (chopped)
  • 1 c fresh parsley (finely chopped)
  • 1 green pepper (sweet or bell) (chopped)
  • 1 lemon (juiced)
  • 2 T olive oil
  • salt & pepper (to taste)

Preparation:

Place all of the chopped vegetables in a large bowl.

Drizzle over the olive oil and lemon juice.

Season with salt and pepper.

Stir thoroughly.

thumb_DSC04988_1024

Serve & Enjoy!

thumb_DSC04987_1024

Afiyet Olsun!

How to Make Sauerkraut (from Scratch)

German cuisine would not be complete without sauerkraut. There’s nothing better than a grilled bratwurst, brötchen and sauerkraut. Or really, sauerkraut with anything is always a good idea for me.  

My first recollection of sauerkraut is when I when I was seven years old, I remember seeing my dad pile it high on his hot dog. I was curious about it but when I tried it, it was not something that I liked.

Fast forward to adulthood and I finally tried sauerkraut again and this time, I really enjoyed it. I think it took a while for my taste buds to catch up to the delicious flavor of sauerkraut.

thumb_DSC05061_1024

I am fascinated with the process of fermenting and pickling anything. I have been told that my grandmother used to pickle just about everything and although I never knew her so well, I have a feeling that a smile would stretch across her face to see me making sauerkraut. Imagining this makes me smile when I make it and I hope this recipe gives you a smile too.

Here’s the recipe:

Homemade Sauerkraut

  • 15 c thinly sliced cabbage (about 3 lbs)
  • 2 TBSP salt

Tools:

  • A large glass jar
  • A small glass jar (that fits into the large jar)
  • 1-2 small, stones (that fit in the small jar)

Preparation: 

Thinly slice your green cabbage and place it in a large bowl.

thumb_DSC05065_1024

Sprinkle over the salt and using your hands, knead the cabbage for about 10 to 15 minutes until it considerably reduced in size and develops a lot of liquid in the bottom of the bowl.

thumb_DSC05073_1024
Before kneading the cabbage…
thumb_DSC05071_1024
…after kneading the cabbage

Taking a large jar, stuff the cabbage in the jar being sure to stuff it down and pack it in the jar. Cover the cabbage with the remaining liquid, being sure that the cabbage is completely submerged with liquid.

Place two clean stones in a small container that fits in the jar.

Place the container in the larger jar to weigh down the cabbage.

thumb_DSC05076_1024

Place the lid on the sauerkraut and leave the jar on your kitchen countertop for two weeks. Everyday, open the lid and press down on the sauerkraut to ensure that it remains completely submerged.

After two weeks, it is ready to eat and/or you can pop it in the fridge to use later.

thumb_DSC05082_1024

Guten Appetit!

 

Strawberry Sorbet (Made from Scratch)

A refreshing, healthy & cool treat — this strawberry sorbet recipe is so simple and so good. Just a few simple ingredients!

As a kid, we not only went for ice cream but also we went out for frozen yogurt and sorbet. It was always an experience that I loved especially for the fact that I love soft serve frozen desserts.

This strawberry sorbet recipe is a throwback to my childhood because it is smooth and delicious just like I remembered eating the soft serve sorbet as a kid. Plus, it is so simple to make and it can be made using a plethora of different fruits.

 

 

thumb_DSC04973_1024

It is all natural and healthy because it is pretty much entirely just fruit. Plus, you can customize it to your desired sweetness using sugar, agave or another sweetener.

Here’s the recipe:

Strawberry Sorbet (Made from Scratch)

  • 2 c frozen strawberries
  • 1-2 T hot water
  • 1 T sugar (or honey, agave or sugar substitute)
  • 1 T lime juice

Preparation:

Place the strawberries in a food processor.

Add the hot water, sugar and lime juice.

Blend until smooth.

thumb_DSC04975_1024

 

 

 

Serve immediately or cover with plastic wrap or an air tight lid and place in the freezer.

thumb_DSC04977_1024thumb_DSC04978_1024

 

 

Guten Appetit!

 

 

Oma Erika’s Pilz (Mushroom) Pasta: How to Cook Like a German

There’s nothing like a recipe from a grandma and this recipe from Oma Erika is so good and yet so simple to prepare.

As a kid and even to this day, I have always heard the marvelous stories about my grandmothers and great-grandmothers. They were marvelous cooks and just marvelous women in my opinion. But unfortunately, I never really got to know them because they passed away when I was relatively young.

I love grandparents and elderly people in general. I believe they have such a wealth of knowledge to share with the younger generations.

I am so blessed to have another grandma and this time it is through marriage. My husband’s grandma, Oma Erika, is wonderful. Plus, we just so happen to share the same name, lol! I admire many things about her including her amazing cooking skills. This recipe is one that she prepared for us while we were in Germany and we ate so much because it was so good. There’s nothing like a recipe by Oma.

Here’s the recipe:

Oma Erika’s Pilz (Mushroom) Pasta

  • 3 c sliced mushrooms
  • 1 small onion (finely diced)
  • 1 c dry spiral pasta
  • 1 c chicken broth
  • 1 T flour
  • 2 T butter
  • 2 T olive oil
  • 1/2 T oregano
  • salt & pepper (to taste)

Preparation:

Slice the mushrooms and finely chop the onion.

thumb_DSC03569_1024thumb_DSC03599_1024

Boil the pasta in salted water until it is tender. Drain, rinse and set aside.

In a large frying pan, melt the butter and olive oil. Add the onions and saute until transluscent.

Then add the mushrooms and saute until browned.

thumb_DSC03609_1024

Sprinkle over the flour and stir well. Then add the chicken broth and keep stirring until it is well incorporated.

Bring up to a light simmer and then cook on low heat for 2-3 minutes, stirring frequently.

Season with salt, pepper and oregano and cook for another minute.

Remove from the heat.

To serve: plate the pasta and then top with the mushrooms. Garnish with fresh herbs and enjoy!

thumb_DSC03612_1024thumb_DSC03642_1024

Guten Appetit!

Lemon & Dill Tuna Salad

Protein packed, simple and delicious –this is a healthier twist on the classic tuna salad recipe. All the flavor you crave but without as many calories.

I love making salads. But not just traditional green salads, but rather salads that I can make ahead of time, pop them in the fridge and that last for several days. They are also perfect for if you work late or need a quick lunch to bring to work because they are available when you need them.

This recipe, is a creation that I made for this purpose. To make sure that we have a healthy and delicious meal on hand in a pinch, whether it be for a packed lunch or a dinner meal. It’s simple, quick and easy.

Here’s the recipe:

Lemon & Dill Tuna Salad

  • 1 c light tuna (in water, drained & rinsed)
  • 2 T fresh dill (chopped)
  • 3 scallions (chopped)
  • 1/2 lemon(juiced)
  • 2 T olive oil
  • salt & pepper (to taste)

Preparation:

Drain and rinse the tuna and place it in a bowl.

Add the chopped dill and scallions.

DSC01833

Drizzle over the lemon juice and olive oil.

Season with salt and pepper and stir well.

Serve & Enjoy!

DSC01861

Guten Appetit!

Homemade Baked Pita Chips

Crunchy, flavorful and so good. These homemade pita chips are super simple and super delicious.

I love pita bread but sometimes I find it difficult to consume it all before it spoils. So, these pita chips are the perfect solution. Once they are baked I toss them in a sealed plastic bag and they stay fresh (although most times they don’t last for more than a few days).

Plus, these pita chips are super affordable. For the price of one bag of chips I can make at least 3 bags. Another bonus, no artificial ingredients. When you make your food at home, you get to decide what goes in and what stays out.

Here’s the recipe:

Homemade Baked Pita Chips

  • 8 pieces of pita bread
  • 4 T olive oil
  • salt (to taste)

Preparation:

Preheat your oven to 375 F (approx. 160 C) & line a baking sheet with parchment paper.

DSC02154

DSC02157

Cut the pita bread into triangle pieces (or whatever shape you like. You can be creative here because they will taste great regardless of their shape).

Screen Shot 2018-04-19 at 5.03.56 PM

Divide the two layers of the pita bread to create single layer thin chips.\

Screen Shot 2018-04-19 at 5.04.26 PM

Place a handful of the pre-baked pita chips on the baking sheet.

Drizzle with half a tablespoon of olive oil and sprinkle with salt.

Toss until well combined and spread out to form an even layer.

Bake for 7-8 minutes (may vary depending on your oven).

DSC02176

Place on a serving platter & enjoy!

DSC02208

Guten Appetit!

Parallel Lives

via Daily Prompt: Parallel

 

Parallel Lives

by EE Winkler

javier-graterol-16314-unsplash
Photo by Javier Graterol on Unsplash

We were walking parallel lives

but from two different parts of the globe in time

each traveling round on roads unknown

to learn about life outside of our home

while others around us stayed in their comfort zone

we destined out to unafraid and alone

We were walking parallel lives

each within the same lifetime

yet with all of the places that we trekked

we still somehow never met

we were both being shaped and prepared

for one another and the love we’d share

like a harvest there would come a time

when the fruit would finally appear on the vine

We were walking parallel lives

until suddenly our worlds collide

some might describe it as a cute first meet

while others say it was simply meant to be

you reached out your hand and I reached out mine

two parallel lines became one life

with all the years I waited for you

in a moment a thousand prayers came true.

©All Rights Reserved

 

Homemade Mashed Potatoes

Creamy, smooth and so delicious — there’s nothing like mashed potatoes made from scratch!

Mashed potatoes is one of the most quintessential foods of my childhood. Thankfully, in my house it was not just reserved for holidays but also for Sunday suppers or even for weekday dining. I learned how to prepare mashed potatoes through watching my mom. She doesn’t have a recipe but rather she simply knows when it’s right, and it always is. Thanks mom for teaching me how to make mashed potatoes and many other dishes.

Here’s the recipe:

Homemade Mashed Potatoes

  • 2-3 large potatoes
  • 1 c milk
  • 3-4 TBSP butter
  • salt & pepper (to taste)

Preparation:

Bring a large pot of water to a boil and add salt (to taste).

Peel the potatoes and chop them into even size pieces.

Screen Shot 2018-04-17 at 4.04.30 PM

Rinse the potatoes and then add them to the pot of boiling water.

Screen Shot 2018-04-17 at 4.04.57 PM

While the potatoes are boiling: add the milk and 3 tablespoons of butter to a small sauce pot and cook until just warmed through but not boiling.

Cook them until they are fork tender and then drain and rinse the potatoes.

Screen Shot 2018-04-17 at 4.05.43 PM

Place the drained potatoes in a large bowl or back in the pot and set aside.

Screen Shot 2018-04-17 at 4.05.59 PM

Pour the milk and butter mixture over the potatoes, half at a time, and mash with a whisk, a masher, or even a fork. (Note: I like my mashed potatoes a bit chunky but if you don’t then you can mix them together in a hand mixture or stand mixture).

Once the potatoes are fully mashed, pour them into a bowl. Top with a tablespoon of butter right in the middle.

DSC01567

Serve and Enjoy!

 

7 Strategies for Starting a New Career & Making a Career Change

Starting a new career or making a career change is not always an easy transition. It takes courage to step out in the first place and then endurance to keep going in pursuing your goals and dreams.

7 Strategies for Starting a New Career & Making a Career Change

1.) Humility: Walking into a new career with humility speaks volumes. It shows that you have an open mind, you’re eager to learn and willing to start from the bottom. It’s true, that you will not be the expert, but humility will pave the way to success.

2.) Teachability: How easily can you be taught? Is it difficult for you or do you see something that you can learn from anyone and everyone. We must be eager and willing to learn, regardless of whom is teaching us. In a new career, this is essential since almost everyone who’s been working in that field a day longer than you will have something to teach you.

rawpixel-com-558598-unsplash
Photo by rawpixel.com on Unsplash

3.) Patience: Success does not happen overnight and starting a new career requires an extra degree of patience because it’s almost like starting over again. But success is a process. Day by day, you’re making progress if you stay diligent, committed and keep putting in your best.

4.) Disciplined Focus: Don’t allow yourself to get sidetracked but rather remember why you started in the first place. Get disciplined by creating a schedule for yourself in order to make ample time for your new tasks, responsibilities and independent learning. Focus on what you want to achieve and don’t let your failures weigh you down. Instead, use them as teachable moments to take you further.

5.) Adaptability: Your willingness, eagerness and speed to adapt will make a dynamic impact on your overall progress. Are you willing to accept that there will be differences, there will be things you did not expect (both good things and bad things), there will be obstacles to overcome and there will be opportunity.

6.) Positive Attitude: You can’t always control your circumstances, but you can control your reaction to them. To have a positive attitude is something you must practice. See the best in every circumstance and try to find something positive. Choose to let difficulties make you better and not bitter.

7.) Courage: The voice of fear will always try to keep you bound and rob you from achieving your dreams. But having the courage to see the fear and do it anyway says a lot about your character. Courage in the midst of fear is like paving the road for possibility just simply taking the first steps.

 

©All Rights Reserved