Learn with recipes

This dolma recipe is definitely for those who love bulgur. If you dont like bulgur, then your recipe for stuffed peppers is this one. On the other hand, if you like bulgur, this is a great recipe with fresh herbs and refreshing lemon zest.


























5-6 small bell peppers (do not use those huge American bell peppers; they have really thick skin, are too big for stuffing, and most important of all are not flavorsome)
1/2 cup coarse bulgur
1 big onion, finely chopped
1/2 bunch green onions, chopped
1/2 bunch dill chopped
1-2 tsp mint flakes
2 long green chilies like anaheims, chopped
4 medium tomatoes, petite diced
approximately 1 tsp lemon zest
1/3 cup olive oil
1 tsp crushed peppers
salt
water

























-Take the tops of bell peppers. Take the seeds out, wash and rinse.
-Saute onion, green onion, and chilies with 1/4 olive oil for 5-6 minutes.
-Add bulgur, tomato, dill, lemon zest, salt, and crushed peppers. Stir for a minutes. Add 1/3 cup hot water. Cover and cook until bulgur soaks all the water.
-Stuff bell peppers with bulgur mix. Place in a pot facing up.
-Pour hot water half way through peppers. Scatter rest of the olive oil. First bring to a boil and then cover and simmer on low for half an hour.
-Serve warm with yogurt.

This dolma recipe is for Weekend Herb Blogging for the enriching contribution of fresh dill. WHB is founded by Kalyn and is hosted by Ulrike of Kuchenlatein.

Hey guys Last 24 hours to enter the giveaway for THIS apron!!! Thanks to our Wonderful readers and for everyone who has emailed us a recipe, find or their kitchen. Please know we will put your recipe up there will be a wait from all the recipes we have been emailed! So a big thank you!!!

We have the best Readers if i do say so myself!! Dont you agree??

P.S. We have some great giveaways going on this month...

Sneak Peak giveaways

1.Candy Clips by brittany

2.Subway art by "Saying it Sweet"

3. The little pea boutique

4. A gift card

So stay tuned for your chance to win!!

In order to prevent overdosing on chocolate birthday cake,  I suggested to Mr Farmer that we had chocolate muffins for this birthday rather than a 7" or 8" cake!  He was quite happy to go with this, especially when I found this recipe by Paul Hollywood on the UKTV Good Food Channel.

It is a really interesting recipe, it uses strong bread flour and after you make the mixture you chill it in the fridge for 2 hours.  Then you put a teaspoonful in the bottom of the muffin case add a square of dark chocolate and then more muffin mixture on top. 
The muffins are very moist and and airy. When served warm, the chocolate in the middle is gooey and melting.  If cold then it doesnt go completely hard again, just not so gooey. 


I can really recommend this recipe, it is high fat, high sugar and absolutely delicious, so most of the rest of the muffins are destined for Mr Farmers office to remove them from temptation!

The chocolate pudding that we call in Turkey "supangle," or "sup" in short, comes from French soupe Anglaise, which comes from Italian zuppa Inglese, which probably is derived from British trifle. Despite the inherited name, the dessert itself bears no resemblance to either zuppa Inglese or trifle, other than the first layer of cake. Therefore, I will label this rich, absolutely delicious chocolate pudding that you can find in every single patisserie in Turkey as traditional Turkish.



























makes 8 medium size bowls or glasses
4 cups of milk
7/8 cup sugar
3/4 cup flour
1/2 cup unsweetened cocoa powder
1/3 cup butter
3/4 cup dark chocolate or chocolate chips
left over cake or lady fingers or tea, cocoa, etc. biscuits or cookies


























-Mix cold milk, sugar, flour, and cocoa powder, and start cooking stirring constantly.
-Once it starts boiling, take it off the stove.
-Add butter and chocolate. Stir well.
-Cover the bottom of bowls or glasses with which you will serve the pudding with a layer of cake, cookie, or biscuit, and wet them with a splash of milk.
-Pour the pudding into the bowls.
-Decorate the tops with ground pistachio, shredded coconut, ground walnuts or almonds.
-Serve cold.

The popular way to have a "sup" in Turkey is with a scoop of ice cream on top.

note: See the cracks on the surface of the pudding in the pictures? Thats because I forgot what a patisserie chef told me once and pour the pudding into the bowls when it was still hot. However, if you let the pudding cool down in the pot, stirring it frequently, and then pour it into the bowls, there would not be any cracks on the surface.

Jaune Flammé is a delightful little tomato that we grew last year for the first time. We picked this years tomato list entirely by taste preference and usefulness in canning, and forgot to select a variety for earliness. Fortunately, Jaune Flammé is a fairly early tomato, starting to produce in about 70 days from planting out.

The tomatoes are not large - about the size of an egg, or a golf ball - and a brilliant, glowing orange to vermilion through and through. The flavour is just as intense, balancing strong acidity with rich sweetness and fruitiness. They are what I would consider to be a salad tomato, too juicy to cook and a bit messy for sandwiches, although that doesnt stop me from trying... Actually, a lot of people rave about them, and use them for salads, sandwiches, sauces and even for drying, which does surprise me a bit. They really are so very soft and juicy.

The plants are vigorous and tall, which helps them survive what looks like it will be a regular assault by septoria spot in our garden. They are indeterminate, and even though they start producing early, they will continue to churn out nice little tomatoes all summer long. In fact, we got a bit tired of them by the end of last summer. Right now though, they are a real treat, and have not worked up a sufficient head of steam that each and every one isnt spoken for as it comes off the vine.

Jaune Flammé is generally regarded as reasonably disease resistant, but it may be prone to blossom end rot. Ive had no troubles with that, but then I havent, with any of my tomatoes. Reports are that it produces well in cool wet summers and hot dry summers. Both the summers weve grown if have thus far been hot and dry, and its produced well for us. They are crack resistant too.

Amy Goldman wrote of them in her book, "Heirloom Tomato, From Garden to Table", that Flamme (as she refers to it "originated with Norbert Perreira of Helliner, France. Commercialized in 1997 by Tomato Growers Supply Company." Not a bit more information can I find, but it is generally described as an heirloom tomato. Certainly, it is open pollinated. It has also become a very popular tomato world-wide in just 15 years. Such is the speed of a seed - and a flavour.