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Archive for June 27, 2014

Τώρα και ελληνικός καφές κρύος, frio-freddo πείτε τον όπως σας πάει, και πιείτε τον όπως σας αρέσει… στο Ποδήλατο καφέ.

Ποιος είπε ότι ο ελληνικός καφές πίνεται μόνο ζεστός;

Ο Λουμίδης Παπαγάλος, ο ειδικός του ελληνικού καφέ σας μυεί στα μυστικά παρασκευής του Λουμίδης frio, μια παγωμένη πρόταση του αγαπημένου σας ελληνικού καφέ, που μπορείτε να απολαύσετε στο σπίτι, ακολουθώντας τα παρακάτω 5 απλά βήματα:

1. Ετοιμάζουμε ένα διπλό ελληνικό
2. Τον αφήνουμε στο ψυγείο για 10 λεπτά
3. Αφού παγώσει, περνάμε τον καφέ από ένα φίλτρο και σερβίρουμε σε χαμηλό ποτήρι
4. Ετοιμάζουμε αφρόγαλα και το προσθέτουμε στον καφέ
5. Προσθέτουμε το καλαμάκι και η παγωμένη απόλαυση ξεκινά

Ψηθείτε τώρα και εσείς για ένα παγωμένο ελληνικό καφέ με τη διαχρονική υπογραφή του Λουμίδης Παπαγάλος για να συντροφεύσει όλες τις ξέγνοιαστες καλοκαιρινές στιγμές με την παρέα σας!

«Η Γεύση της Μνήμης» αναμνήσεις και εξομολογήσεις του Επίκουρου | oinos

«Η Γεύση της Μνήμης» αναμνήσεις και εξομολογήσεις του Επίκουρου | oinos.

Istanbul’s Summer Gardens – İstanbul’un Yaz Bahçeleri

SUMMER USED TO MEAN GARDENS, DENSE SHADE, AND LIGHT BUT TASTY DISHES. THOSE GARDENS, WHERE FRUITS, VEGETABLES AND MEDICINAL HERBS WERE GROWN, WERE ALSO PLACES FOR ENJOYING NATURE’S BEAUTY, SERENITY AND LUSH GREEN.

Istanbul’s Summer Gardens

The Turkish poet most sensitive to summer was, I believe, Ahmet Hamdi Tanpınar, who begins his poem “The Whole Summer” by saying, “How delightfully it passed, the whole summer/Nights in the small garden… /You on an impulse/As shy and white as lilies…”
Not only did every house, mansion and seaside villa in Istanbul have its garden, the sultans, the palaces, the pavilions and waterfront palaces all had big gardens as well, where fruit and vegetables were grown to supply their needs. The Chief Palace Gardener Corps was responsible for these gardens, known as the Privy Gardens. But the biggest garden of all was that in today’s district of Bostancı. Here, the unsalaried members of the corps raised the fruits and vegetables needed by the Imperial Palace Kitchens and sold the surplus to make a living. There were pools, ivied bowers, gazebos, fountains and water jets in the gardens, among which the tulip gardens, rose gardens and green meadows were the most beautiful. Architect Sedad Hakkı Eldem, who says that Istanbul’s gardens were still in place until the 1940’s, has described the garden architecture of the Ottoman capital to us as a visual feast.
Istanbulites referred to the approach of the hot weather as eggplant season. See how it is described in Ahmet Rasim’s City Letters: “Turning more and more purple, the eggplants took on their velvet hue. Confident in his cry, with his pannier on his back, [the eggplant vendor] hawks his ‘fat eggplants’ in the street.  In truth, the eggplant is a beautiful vegetable; it regales guests. It’s a little hard to digest, but it’s filling and you never tire of it. It goes with everything. It can be stewed, stuffed and grilled on a skewer. It can be pounded to a paste. It appears as ‘Imam bayıldı’ but it is formidable fried. And how easy to prepare. Just a little brushwood, sawdust or wood chips, a hundred drams of oil from the grocer, a bowl of yoghurt from the milkman and you’re all set! The preparations commence immediately. The preferred places for summer picnics were those ‘with a breeze’. Among them Göksu (the Sweet Waters of Asia) with its prevailing northerly wind was the favorite. Eating corn and eggplant was an important custom at Göksu, whose waters were Ab-ı Hayat, “the water of life”. Corn would be boiled in big cauldrons and sold, especially to children. With its light dishes, summer used to be especially lovely…”

Istanbul’s Summer Gardens

BRAISED SUMMER VEGETABLES IN CASSEROLE
INGREDIENTS
10 g olive oil
2 medium onions
2 cloves garlic
2 yellow peppers
2 red peppers
2 zucchinis
2 eggplants
2 tomatoes
5 g fresh oregano
5 g fresh rosemary
A pinch of salt
A pinch of black pepper

PREPARATION
Peel the onion and garlic, chop finely and saute over low heat for 20 minutes. Then spread these ingredients in the casserole. Cut all vegetables into flat rounds and arrange in the casserole on top of the onion and garlic mixture. Add the fresh oregano and rosemary and bake in a pre-heated 185° C. oven for 20 minutes. Serve hot.

KEBAB OVER TOMATO-PEPPER SAUCE
INGREDIENTS
20 g ground veal
10 g ground lamb
5 g tail fat
20 g tomatoes
3 long, thin hot green peppers
1 clove garlic

PREPARATION
Knead the ground veal and lamb together with the tail fat and season with salt and pepper to make a kebab. Roast the tomatoes and peppers whole either on a grill or in a skillet, then peel and chop finely. Melt some butter in a skillet and sauté the finely chopped garlic, then add the tomatoes and peppers. The kebab may be either grilled or cooked in the oven. Spread the sauce on a platter, arrange the meat on top, and drizzle with a spoonful of melted butter.

Istanbul’s Summer Gardens

MILK PUDDING WITH STRAWBERRY SAUCE
INGREDIENTS
3 cups milk
1 1/2 tbsp rice flour
4 tbsp granulated sugar
1 packet of vanilla

FOR THE STRAWBERRY SAUCE:
1 1/2 fresh strawberries
2 tbsp granulated sugar

PREPARATION
Cook the milk, sugar and rice flour together to make the pudding. When it is cooked, turn off the heat, add the vanilla and pour into individual bowls. Let cool for half an hour. Place the strawberries in a deep pot, add the sugar, then mix with an electric mixer until smooth. Pour over the cooling pudding and chill in the refrigerator. Serve cold.

Istanbul’s Summer Gardens

GEÇMİŞTE YAZ MEVSİMİ BAHÇELER, KOYU GÖLGELER, HAFİF AMA LEZZETLİ YEMEKLER ANLAMINA DA GELİYORDU. O BAHÇELER Kİ, MEYVELERİN, SEBZELERİN, ÇİÇEK VE ŞİFALI OTLARIN YETİŞTİRİLDİĞİ, BUNUN YANINDA DOĞANIN YEŞİLLİĞİNİN, GÜZELLİĞİNİN, DİNLENDİRİCİLİĞİNİN YAŞANDIĞI YERLERDİ.

İstanbul’un Yaz Bahçeleri

İstanbul’un Yaz Bahçeleri

Yaz mevsiminin en duyarlı şairi galiba Ahmet Hamdi Tanpınar’dı… Üstat, Yaz şiirine “Ne güzel geçti bütün yaz/Geceler küçük bahçede…/Sen zambaklar kadar beyaz/Ve ürkek bir düşüncede” diyerek başlar.
İstanbul’da her evin, konağın, yalının bir bahçesi olduğu gibi saray, kasır ve sahil saraylarının da geniş bahçeleri vardı. Bu bahçelerde sarayların ihtiyacını karşılamak üzere sebze ve meyve de yetiştiriliyordu. Hadaik-i Hassa denilen bu bahçelerden Bostancıbaşı Ocağı sorumluydu. En büyük yaz bahçesi ise bugünkü Bostancı semtinde bulunuyordu. Maaş almayan ocak mensupları, sarayın mutfağı olan Matbah-ı Âmire’ye gerekli sebze ve meyveyi buralarda yetiştirirler, ürün fazlasını da halka satarak nafakalarını çıkarırlardı.
Bahçelerde havuzlar, sarmaşıklı çardaklar, kameriyeler, fıskiye ve çeşmeler bulunuyordu. Gülistanlar, lalezarlar ve çemenzarlar da bahçelerin en güzel yerleriydi. 1940’lara kadar İstanbul bahçelerinin yerlerini koruduğunu söyleyen Mimar Sedad Hakkı Eldem, Osmanlı başkentinin bahçe mimarisini bize görsel bir şölen gibi tanımlamıştı.
Sıcakların arttığı günlere İstanbullular patlıcan mevsimi derdi. Ahmed Rasim’in Şehir Mektupları’nda patlıcan mevsimi bakın nasıl anlatılıyor: “Patlıcanlar morara morara kadife rengini aldı. Çenesine güvenen, sırtına küfesini takan sokakta, ‘kemer patlıcanlarım’ diye bağırıyor. Filvaki güzel sebzedir patlıcan, misafir ağırlar. Biraz hazmı zordur ama doyurur, bıktırmaz. Her şeye karışır, türlüye girer, dolma olur, şişe dizilir. Ezim ezim ezilir. İmambayıldı suretinde görünür, fakat tavası dehşetlidir. Ne de kolay yemektir. Biraz çalı çırpı, talaş, yonga, bakkaldan yüz dirhem yağ, sütçüden bir kase yoğurt alındı mı misk! Evde bir meşguliyet peyda olur. Yaz mesireleri için öncelikli tercih nedeni ‘esen’ yerlerin olmasıydı. Bunların içinde her zaman kuzey rüzgarının hakim olduğu Göksu mesiresi önde gelirdi. Suyu ‘ab-ı hayat’ olan Göksu’da mısır ve patlıcan yemek önemli bir adetmiş. Kazanlarda mısırlar kaynatılır, bilhassa çocuklara satılırmış. Hafif yemeklerle yaz mevsimi eskiden bir başka güzelmiş…”

GÜVEÇTE KÖZLEME YAZ SEBZELERİ
MALZEMELER:
10 g zeytinyağı
2 orta boy soğan
2 diş sarımsak
2 sarı biber
2 kırmızıbiber
2 kabak
2 patlıcan
2 domates
5 g taze kekik
5 g biberiye
1 tutam tuz
1 karabiber

HAZIRLANIŞI
Soğan ve sarımsaklar soyulduktan sonra ince kıyılıp bir tencerenin içinde ve ağır ateşte yaklaşık 20 dakika pişirilir. Daha sonra da bir güveç tabanına yayılır. Bütün sebzeler dilimlenip karıştırıldıktan sonra güveç tabanındaki soğanların üzerine dizilir, kekik ve biberiye eklenir. Önceden ısıtılan 185 derecelik fırında yaklaşık 20 dakika pişirilir ve servis edilir.

ALTI EZMELİ
MALZEMELER:
20 g dana kıyma
10 g kuzu kıyma
5 g kuyruk yağı
20 g domates
3 sivri biber
1 diş sarımsak

HAZIRLANIŞI
Dana, kuzu kıyması, kuyruk yağı, tuz ve karabiber yoğrularak kebap hale getirilir. Domatesler ve biberler közde -köz yoksa tavada- bütün halde pişirilir ve kabukları soyulduktan sonra ince doğranır. Bir tavada tereyağı eritilip üstüne önce ince kıyım sarımsaklar sotelenir, sonra da domates ve biberler eklenir. Kebap ızgarada -yoksa fırında- pişirilir. Elde ettiğimiz sos, tabağın altına serilir üzerine de etler dizilir. Servis edilirken üzerine bir kaşık erimiş tereyağı ilave edilebilir.

ÇİLEK SOSLU MUHALLEBİ
MALZEMELER:
3 su bardağı süt
1,5 çorba kaşığı pirinç unu
4 çorba kaşığı toz şeker
1 paket vanilya

ÇİLEK SOS İÇİN:
1,5 adet çilek
2 çorba kaşığı toz şeker

HAZIRLANIŞI
Muhallebi için süte pirinç unu ve şeker konup pişirilir. Kaynayınca altı kapatılır, vanilya ilave edilip kâselere dökülür. Soğuması için yarım saat kadar bekletilir. Çilekler derin bir kabın içinde ve üzerine toz şeker ilave edildikten sonra pürüzsüz bir hale getirinceye kadar blendırla çekilir ve soğuyan muhallebinin üzerine konularak buzdolabında soğutulur ve servis edilir.

 

 

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