POTATO SOUP

POTATO SOUP

 

 I like soups,specially at cold winter days.  This is  a classic and very easy  soup but delightful.

 

 

 

 

INGREDIENTS

500g potatoes, peeled and roughly sliced

1 medium onion, sliced

1 medium celery root - celeriac, peeled and  roughly sliced

1 cup chicken stock

300ml milk

1/2 sour cream

1 teaspoon salt

750ml water

 

FOR SAUCE

2 tablespoons butter

1 teaspoon chili

1 teaspoon dry mint

 

 

Peel potatoes and celery root, cut into slice, slice onion. Place all vegetable into a deep pan. Add 750ml water. Bring to boil and simmer 25 minutes or until all vegetables are tender. Mash with hand blender until smooth .  Add chicken stock , milk and salt. Bring to boil 10 minutes if it is too thick add more milk. And then add sour cream.

For sauce melt butter add chili and dry mint. Pour over  just before serve the soup.

 

 

 

 

 







 

HOME MADE BREAD

HOME MADE BREAD

 

I always wonder who and how made the first bread , I mean grinding cereal of grain, make yeast and bake a bread. We have knowledge about when to started. The history of bread starts with Neolithic cooks. The earliest bread were unleavened. Yeast was used in Egypt in 4.000BC. Source generally agree the discovery of the power of yeast was accidental. 

What can be better then smell of just cooked home made bread. It is so appetizing. Only the negativity about  is eating too much. I think we can just spoilt ourselves on weekends. Don't scare to try, it is unexpectedly easy. You need good quality flour and yeast. You will see if use the stand mixer , how easy and  successful..

 

 

INGREDIENTS 

 



500g whole wheat flour

300g  warm water

1 teaspoon salt

2 teaspoons active dried yeast

1 tablespoon olive oil

1 tablespoon extra olive oil , for brush to top

 

Sift the flour in a large  mixing bowl. Make a hole in the  center, add yeast, salt and water. Knead well to form smooth  dough. Shape the dough into a ball. Place into oiled bowl, cover with oiled clingfilm.

Sure it is airtight. Leave to rise in a warm place an hour or until doubled the size.

 

 

If you use stand mixer, grease the mixer bowl with oil , pour water, add yeast and salt, then flour. Mix well until dough clings to hook and cleans side of bowl.

Preheat the oven to 200C-400F . Turn over the dough in lined baking tray. Make a few slashes in the top with sharp knife , then brush with oil.

Bake 30 minutes or until rises and golden. 

 

 

  

TAGLIATELLE WITH BASIL SAUCE

TAGLIATELLE
WITH BASIL SAUCE

 

 



 

Tagliatelle is a classic pasta of the Emmillia-Romagna and Marche region of Italy. Tagliatelle is long , flat ribbon which is wider and thinner then Fettuccine. Tagliatelle is made with egg and flour.  

Normally people  buy tagliatelle  from grocery stores even in Italy. But it  can made at home , fresh tagliatelle is the best. I know it is exhausting work but worth it. Basic formula is 100g pasta flour and 1 egg..

This recipe is with packaged dried pasta.

 

 

INGREDIENTS

500g tagliatelle

 

3 tablespoons fresh basil , chopped

1 clove garlic, crushed

2 tablespoons extra virgin olive oil

1 teaspoon salt

 

150g feta cheese, grated

100g walnuts ,ground (optional)

 

Blend or process basil, garlic, olive oil and salt until combine. Boil the pasta into large salted water until tender or the packet instructions. Drain and when still hot add basil sauce and mix well. Just before serving sprinkle grated feta and walnuts.

 

 

 









 

GRILLED VEGETABLE SALAD

GRILLED VEGETABLE
            SALAD

Vegetables are essential food for me. In Turkish cuisine there are many dishes with vegetables. One of my favorite is fried eggplant with tomato sauce. Frying eggplants  taste is so good but unfortunately  not good for health. I have been trying to find healthy way to cook eggplants. This recipe is one of them. It is also ideal for vegetarians.
This salad is a  delicious and healthy salad. It can be served  as a salad or side dish with meat, chicken or fish. Making it a day before serving increases the flavour. The vegetable infuse all flavour of dressing.

INGREDIENTS

2 eggplants-  aubergines  , thinly sliced
2 zucchini -courgettes, thinly sliced
1 red onion, sliced
1 red peppers,
1 green pepper,


For dressing
2 tablespoons extra virgin olive oil
2 tablespoons lemon juice
2 tablespoons balsamic vinegar,
1 clove garlic, crushed
2 tablespoons basil, chopped
1 teaspoon salt

Remove and discard seeds from peppers, cut into thick strips. Cut red onion  thick slices. Slice zucchini-courgettes and eggplants-aubergines lengthways. Place all vegetables in large bowl, add 2 tablespoons of olive oil, mix well
Grill vegetables in heated  grill pan until tender. Place all vegetables in a bowl. Add dressing , mix well.

For dressing combine all ingredients in a jar and shake well.

CHEESY PASTA

CHEESY PASTA

I think there are very few people who do not like pasta. Especially  for children it is  always number one food.
 Pasta is always evokes Italian cuisine. You can find many different  pasta dishes  in Italian cuisine , even desert. It is also well known as students food. Because it costs little and easily prepared.
This cheesy pasta recipe is simple.  Milk makes it soft and delicious.


INGREDIENTS
300g  thick tubular shape pasta, macaroni pasta
2 eggs
300ml milk
1/4 cup vegetable oil
1 teaspoon salt
1/2 teaspoon nutmeg powder
200g feta cheese, crumbled
1/2 cup Cheddar cheese, grate
1/2 teaspoon nutmeg powder

Bring to boil salted water in deep pan. Add pasta cook uncovered for half the time stated on box, drain.
Blend eggs, milk, and vegetable oil. Add feta cheese , salt and nutmeg. Stir pasta into sauce. Spread mixture into well greased ovenproof dish, smooth with spoon. Sprinkle grated Cheddar cheese.
Bake at 200C-400F for 30minutes or until top is golden brown. Let it stand 5 minutes before serving.

 

  

 

 

SAVORY CAKE

SAVORY CAKE

This recipe belongs to me.  It can be eaten for breakfast or afternoon tea. Also it is a good  choose for party food. Cut the cake into small squares and serve. It is delicious when hot but it can be eaten cold.


INGREDIENTS
2   eggs
1/2 cup vegetable oil
1 cup yogurt
1/2 cup milk
3 cups  self raising flour
1 teaspoon salt
1  teaspoons baking  powder
125g ,feta cheese, crumbled
2 tablespoons dill, chopped

PREPARATION
Mix eggs, yogurt, milk, oil and cheese in a  bowl with fork or a stand mixer.  Add flour and baking powder. Continue to mix until it mixes well.. Add dill. Place in a well greased baking tin. Bake at 180C-375F for 35 minutes or until  inserted skewer comes out clean and  top  is light brown.

GOAT CHEESE , PEAR AND PURSLANE SALAD

              

GOAT CHEESE, PEAR
               AND
PURSLANE SALAD

This salad can be made with any green, like purslane, baby spinach, rocket or watercress.

INGREDIENTS


 1 bunch of purslane or rocket or baby spinach
 150g goat cheese
 1/2 cup walnuts

3 pears
2 teaspoon sugar
1 cinema stick
1 orange zest and juice
1 cup red wine

Dressing:
1 small onions chopped
4 tbsp. olive oil
2 teaspoons mustard
1 teaspoon honey
2 tablespoon parsley, chopped
1 teaspoon salt
1/2 teaspoon black pepper

Peel the skin of pears, cut into cubes. Combine wine, sugar, cinnamon stick, orange zest and juice
let it boil add pears simmer 10 minutes and then drain.
Blend all ingredients until thickened.
Place purslane leaves on a serving plate. Top with cooked pears, chopped walnuts and crushed goat cheese.Drizzle with dressing.




 

 

 

 

 

 

FANCY CUPCAKES

         FANCY

                            CUPCAKES

 

The cupcake is a small cake to serve one person which baked in a cup size  mold  and decorate with icing and cake decorations.

The history of cupcakes goes back to 1796. The term 'cupcake' was first mentioned in Eliza Leslie's  cook book' Receipts' in 1828. 

 It was called cupcake because of two different reasons...first cupcake was baked in individual pottery cup, secondly ingredients were measured by a standard sized cup. 

In the early 21st century these nostalgic cupcakes were re presented by some New York bakeries.

Recently cupcake is very popular after appearance on popular television shows.. It is served at all kinds of parties, specially at weddings.  

 





 

INGREDIENTS

1 1/2 cups self-raising flour

3/4 cup sugar

a pinch of salt

1 tablespoons baking powder

1/3 cup vegetable oil

1 egg

1/3 cup milk

 

 

BUTTER ICING

125g-4oz butter

250g-8oz icing sugar

2-3 drops of food coloring

3-4 tablespoons milk

 

Mix all dry ingredients. Place egg, milk and vegetable oil in a bowl. Pour this mixture into dry ingredients and stir. Share mixture into 12 lined a hole muffin tin with  cupcake cases.  Fill cups 1/2 full with batter.

Bake about 180C-375F for 20-25 minutes in preheated oven until golden brown. Let aside to cool. Decorate the cupcakes with the butter icing and sugar shapes for cakes.

For topping

Beat the butter in a bowl until light and fluffy. Stir in the icing sugar and continue to beat, add milk and food coloring beat well until mixture is smooth. 

 

 

 

SYRIAN RICE

                   SYRIAN RICE

 

 

 

 





 

 I learned this recipe from my dear friend who passed away a year ago. I missed her and our conversations about food. This recipe is for her memory.

  She had told me that  she also  learned it from a Syrian friend. When I search  for Syrian rice pilaf I have found  many different  recipes which is called Makloubeh- means upside down. All of them are cooked with fried eggplant and cooked on  the stove and spicy. 

My recipe is  different from them; using raw eggplant and cooking in the oven. I can  guarantee that the taste is so good. 

 

INGREDIENTS

 

6 medium onions, sliced and sauteed

500g ground-minced beef

1 onion , chopped

6 tomatoes, sliced

3 medium size eggplant- aubergine, sliced

1 1/2 cup rice

 1 1/2 pint chicken stock

1 teaspoon salt

1/2 teaspoon black pepper

 

Soak rice in salty water 30 minutes, drain , wash under running water and drain again.

 Soak eggplant in salty and 1 teaspoon flour added water 15 minutes, wash well and slices.

 Heat 1 tablespoon olive oil in a pan, fry sliced onion until lightly brown. Slice tomatoes.

Heat 2 tablespoons olive oil in a pan add ground beef, cook until brown, add chopped onion, continue to stir further 10 minutes. 

For to prepare: 

In a dip casserole lay the ingredients. Start first with 1/3 of onion then 1/3 ground beef, then 1/2 of rice then 1/3 of sliced eggplant and sliced tomatoes. Repeat until all ingredients are used. Last layer must be tomato.

Pour hot chicken stock over very slowly . Bake about 180C-375F for 30-35 minutes or until rice is cooked.

Let rice set 10 minutes, run a spatula around the edge of the rice. Then place a serving dish upside down over the casserole.       

 

 

 

DEEP FRIED CALIFLOWER

DEEP FRIED
CAULIFLOWER

 
Deep frying is a fast cooking method  and also delicious. Unfortunately I can't say 'it is healthy'  when the subject is health. But I think we all have the right to  dodge time to time. You can try this recipe such a time like this.
There are many fried vegetable recipes in the world cuisine. The best known are Japanese tempura and Indian pakora.
 In my recipe I use beer as liquid for to make batter. It makes crunchy and tasty. You can make also fried carrot and zucchini using the same batter.
 

   

 

INGREDIENTS

 

1 medium size cauliflower

3 tablespoons  self raising flour

125ml  beer

1/2 teaspoon salt

vegetable oil for frying

Yogurt
1 clove garlic , crushed (optional)

 

Cut cauliflower into medium florets.Cook cauliflower in boiling salted water for  3-5 minutes. Then drain.  Whisk flour, salt and beer. Let batter to rest 10 minutes.

Heat vegetable oil in a frying pan.  Dip the cauliflower florets into batter. Shake off excess batter.

Fry into heated oil until golden. Transfer on kitchen towel. Continue with the rest. Serve with yogurt.

 

MOROCCAN LEMON CHICKEN

  



                   MOROCCAN
           LEMON
           CHICKEN

              

 

 

Lately my interest is Mediterranean cuisine. Mediterranean region contains many different cultures. The historical connection of these countries have led common cuisine. It is also very convenient to my way of cooking ...more vegetables and olive oil.

This lemon chicken recipe is from Morocco. As usual I have changed little bit. In original recipe pickled lemon been used . I made it with fresh lemon.

 

INGREDIENTS

 

8 chicken pieces, skinned

2 teaspoons paprika

1 teaspoon ground cumin

1 teaspoon ground ginger

1 teaspoon turmeric

1 teaspoon cinnamon

2 tablespoons olive oil

2 cloves garlic, crushed

1 onion, chopped

1 cup white vine

2 fresh lemons, halved

1 teaspoon salt

1/2 teaspoon black pepper

11/2 cup hot water or chicken stock

2 tablespoon fresh coriander, chopped

2 tablespoon parsley, chopped

 

   

 

Mix all the spices in a bowl. Coat the chicken pieces with spice mixture .Let  to marinate 1 hour.

Heat olive oil in a pan or casserole. Add the chicken pieces and cook until browned. Lower the heat add garlic and onion. Stir 10 minutes.

Add vine, lemon halves, coriander and stock. Reduce the heat low, cover and cook for 30-40 minutes until chicken is tender. Spread chopped parsley and serve with rice.

 

 

 

 

 



CHEESE BISCUIT

           
                       CHEESE BISCUIT

 

 

 

 Afternoon tea parties are very  common among ladies in Turkey. Turkish coffee is well known all over the world. Everyone thinks Turkish people drink coffee more then tea. But it is not true. In reality tea is much more popular  then coffee.

At afternoon tea party we serve sweet and savory food together. This recipe is a good example for savory ones.

 

INGREDIENTS

 

5 tablespoons  butter or margarine

3/4 cup  Cheddar or mozzarella cheese , grated

1 egg, yolk and white separated

1/2 teaspoon salt

1/2 teaspoon chili powder

2 cups plain flour

2 teaspoons poppy seeds or sesame seeds

 

Sift the flour,  salt and pepper into a large bowl. Rub the butter and egg yolk into the dry ingredients. Add cheese. Knead until the dough is smooth . Cover the dough with stretch and refrigerate 30 minutes.

Roll out the dough on  lightly floured surface and cut out of shapes. Re-roll the trimmings and cut more shapes. Place on baking paper and brush with beaten egg yolk. Sprinkle on the seeds. Bake 180C-375F for 15-20 minutes until golden.

 

 

LEEKS AND CARROT

                     LEEKS AND CARROT

 

 



Turkish cuisine is rich in vegetables. In the Western part of Turkey , where olive trees grow, olive oil is used for cooking.Cold vegetable dishes an important place in Turkish cuisine.  A large variety of vegetables are cooked with olive oil, and serve cold. Cold vegetable dishes usually are eaten after main course in Turkish cuisine.

INGREDIENTS

1 kg-2lb leeks, sliced
3 medium carrots, sliced
3 tablespoon olive oil
2 tablespoons rice
2 tablespoon lemon juice
1 teaspoon salt
1 teaspoon sugar
2 cups hot water

Trim the leeks, slice about 2,5cm-1inch. Clean carrots , slice thinly. Heat olive oil in a large pan add sliced leeks. Sautee  for 5-10 minutes until the leeks are soft. Add sliced carrots, continue to stir. Add rice, stir for a further minutes. . Add sugar, salt and lemon juice. Pour over hot water. Bring to the boil ,lower the heat. Cover and simmer for 20-25 minutes until rice is cooked and vegetables are tender.  This dish is ideal for vegetarians.

RUSSIAN SALAD

               RUSSIAN SALAD   

 

 

 

This salad was my twin sons favorite when they were kids. It reminds me their childhood. 

Russian salad / Salad Olivier was invented in the 1860s by Belgian Lucien Olivier , the chef and owner of the Hermitage restaurant. The secret of the recipe never disclosed until he death.

  It be came popular in many countries but  different  ingredients. Russian version consists mix vegetable, meat, cucumber and mayonnaise.

After Russian Revelation many of  Russians  immigrated to Istanbul. Some of them opened restaurants and bars at Beyoglu-Pera. Those newcomers added  a lot from  their own culture to Istanbul's life in many fields, for example; nightlife, art, music, fashion and  food.

During Cold War the name of salad had been changed to American Salad in Turkey. Now  both names are using.

 As I said before there are many versions of Russian salad. My recipe is Turkish version which no meat in. 

 

INGREDIENTS

 

4 medium size potatoes,

3 medium size carrots

1 1/2 cup  canned peas

3 pickled cucumber

 6 Tablespoon mayonnaise

 

Diced potatoes and carrots and pickled cucumber into small cubes. Boil decided potatoes and carrots  in salted water until tender. Drain and let it cool. Place potatoes, carrots, peas and pickled cucumbers into a large bowl. Add mayonnaise, mix well. Decorate with boiled egg, olives .

 

 

 



 

 

 

 

 

 

 

 

 



BEETROOT SALAD

                            BEETROOT SALAD

 

 

Beetroot is a sweet and healthy root vegetable. Beetroots is also known garden beet, red beet or

 just  beet.

Usually red roots of beetroot are eaten grilled, boiled, pickled or raw, as salad, soup or side dish.

This recipe is one of Turkish meze recipe  which is made of beetroot. Meze is the name of small dishes served before meal like appetizer or starter. 

 

INGREDIENT

 

4 beetroots

1 teaspoon salt

1 teaspoon sugar

1 cup  yogurt

1 tablespoon olive oil

1 clove garlic , crushed

 

Boil whole beetroots in water until tender. Insert  a knife to the center for be sure it is tender enough. Slide off the skin. Grate, leave  into the colander 30 minutes to all excess water drain. 

Add yogurt, garlic, salt and olive oil. Mix well.

 

 

 

 

         

EASY PIZZA

                   EASY PIZZA

 

 



 Pizza is a very common food all over the world.  It is one of children's favorite. It is possible to make  different pizzas to changing the ingredients. You can top pizza with olives, mushrooms, pepperoni, .....

 My recipe is an quick and easy way to make pizza. This is a recipe when you don't have time to wait until pizza dough rise.

 

 

  

 



INGREDIENTS

 

12 French toast bread, sliced

11/2 cups milk

200g  mozzarella cheese, sliced

1 tomato, sliced

1 green pepper, sliced

1 tablespoon fresh thyme, chopped 

 

 

Cut of the crust around the slices, soak  into cold milk. Place six of them in a well greased ovenproof dish. Topped with sliced cheese. Repeat the same for second layer. Decorate with sliced tomato and pepper. If you like you can add sliced olives or salami. Spread thyme on top. Bake 180C-375F for 25-30 minutes.



 

 

MANTI-RAVIOLI AND CHICPEA SOUP

  

  

 

      MANTI (RAVIOLI)

 AND

 CHICPEA

SOUP

 

    

 

 

 

                 This soup is a warmy and very filling soup from Anatolia-Turkey. There are many different variations from different regions. Main ingredients in this soup is manti-ravioli-dumpling . Manti is a kind of dumpling-ravioli which is popular in Asia and Anatolia-Turkey.

Manti consist of ground  meat  in a dough wrapper; either boiled or steamed.

In Turkey it has been eaten boiled (some kind  bakes before boil), and serve with crush garlic mix yogurt, and on top red pepper and butter sauce.

 

INGREDIENTS

1 cup manti or ground beef ravioli

1 cup chickpeas, cooked

2 cups chicken stock

2 cups hot water

2 tablespoon tomato puree

1 teaspoon salt

1 tablespoon dry mint

 

Optional

1 cup yogurt

1 tablespoon flour

 

On top

2 tablespoon butter, melted

1 teaspoon chili powder

 

Pour stock and water into a deep pan. Add tomato puree and salt. Bring to boil, add chickpeas. Simmer 10-15 minutes .Add manti -ravioli. Boil uncovered 20 minutes or until manti is tender.

Optionally ; mix yogurt and flour in a bowl, add 1 cup  liquid of soup. Pour this mixture into soup slowly , stir and let it boil 5 minutes. 

Melt butter add chili powder.  Pour over the soup.

 

 

 

 

                                     SIRLOIN STEAK
                           WITH
                   TOMATO SAUCE



Beef is the culinary name for meat from cattle . Muscle meat of beef  cuts into steak, roast and short ribs  Different countries and cuisines have different names for these parts.
 Sirloin steak is  cut from rear back portion of cattle. The sirloin dives into several types of steak.   The top sirloin is the most tender and tasty part.


INGREDIENTS
500g-1 lb sirloin steak
2 tablespoons flour
2 tablespoon olive oil
1 clove garlic, sliced
1 tablespoons fresh rosemary
1 onion, chopped
2 medium tomatoes, chopped
1 green pepper, sliced
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup vine, red or white
1 cup hot water

 

 

Coat steaks in flour and shake away excess. Heat oil in a casserole add garlic   and rosemary, stir few minutes. Add steaks , cook  2 to 3 minutes each sides until browned. Add onion, green pepper , tomatoes , salt and pepper. Stir in  vine  and  hot water. Put on lid and simmer, turn the heat low, cook 30 minutes or until steak is tender. Serve with potato gratin.   

 

 

                 POTATO   GRATIN

Gratin is a culinary technique which originated French cuisine. Gratin is prepared in a shallow ovenproof dish and topped with a browned crust.
 

INGREDIENTS

1kg- 2lb potatoes

1/2 teaspoon salt

2 cups milk

2 tablespoons plain flour

2 Tablespoon vegetable oil

1/2 cup cheddar cheese , grated
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon nutmeg

1/2 teaspoon powder paprika

PREPARATION

Peel potatoes and cut into small cubes, boil  or steam and drain. Heat oil in a pan stir in flour .Stir to form a smooth , glossy paste. Take pan off  heat.  Pour milk slowly  into paste, stir. Return pan to medium heat.  Bring to boil, stir constantly until sauce is thick. Add salt, pepper and nutmeg. Mix potatoes and sauce. Place into a well greased oven proof dish. Spread  cheese and paprika  on top of potatoes mixture.. Bake at 200C-400F for 25 minutes or until top is browned.

 

 

                     ZUCCHINI/ COURGETTE

              WITH  WALNUTS

 

 

 

 



This is an easy meze. It can be made  half zucchini half carrots or just zucchini. Greek yogurt is good for the best result. Also it is ideal for vegetarians.

 

INGREDIENTS

 

5 medium size zucchini/ courgette, roughly grated

3 tablespoons olive oil

3/4 cup walnuts, grounded

1 cup yogurt

1/2 cup mayonnaise

1 clove garlic, crushed

1 teaspoon salt

2 tablespoons dill,  chopped

 

Saute  grated zucchini  into heated olive oil. Stir until all juice has been absorbed. Leave to cool. Add yogurt, mayonnaise, garlic, salt, walnuts and dill. Mix well. Place in a serving dish. Decorate with dill. Serve cold.

 

                                           MARBLE CAKE

INGREDIENTS


3 medium size eggs
1 1/2 cup sugar
3/4 cup vegetable oil
3 cups self raising flour
1  teaspoon baking soda
1 cup milk
3 tablespoons cacao powder
2 tablespoons extra sugar
3 tablespoon cherry liquor


Beat eggs and sugar with electric mixer until light and fluffy. Add vegetable oil. First  stir in flour and baking soda then milk. Mix well until all ingredients combine. Place 3/4 of mixture into well greased baking tin.
Add cacao powder, sugar and liquor  rest of mixture. Mix well. Spread on top  . Swirl with a stick to create the marble effect. Bake about 180C-375F minutes for 40 minutes. Test with toothpick, insert it into the center of cake. If it comes out clean the cake is done. Let it cool 10 minutes and take of from tin.

                                            MUSHROOM DIP

 

 

 

Chestnut mushrooms or cremini mushrooms have strong taste and dark color. Also they have lower water content. They shrink less.

When you are washing mushrooms don't leave them in to water. They absorb water and loss taste.   

 

 

 

                                                                                                                                                                      

 

INGREDIENTS 

 

250g - 1/2 lb chestnut mushrooms, sliced

2 table spoons olive oil

1 medium onion, chopped

2 table spoons parsley, chopped

125g cream cheese

2 table spoons mayonnaise

 

In a pan heat the oil, add mushrooms and onion. Cook 15 minutes until they get brown and all juice is approved . Let it cool.

Mix mushroom and onion mixture and other ingredients into the food processor. Refrigerate 1 hour. 

 

 

 

 

 









 

                  
                                             MAKING

                                 APPLE (CIDER)
                       VINEGAR

                                              AT HOME

 

 

 

 It is believed that apple-cider vinegar accelerates weight loss because it helps control blood sugar level and suppress appetite. I believe no food can cause weight loss unless changes are made dietary habits and lifestyle. There is not any danger to try, it is  not hurt. 

Making apple-cider vinegar is almost as same as making vine vinegar. You can use hole apples  and scraps like peels and cores. Organic apples are the best for healthy vinegar. Use only glass jar. 

 

 

INGREDIENTS

 

10 medium   apples

2 lt-5 pint water

2 tablespoon honey

1/2 teaspoon salt

large mouth jar

a piece of cheesecloth

 

Wash apples thoroughly and cut quarters. Leave the skins on. Put apples and scraps into the jar. Cover with water. Add honey and salt. Cover the jar mouth with cheesecloth. Leave in a dark place or cover the jar with folio 3 weeks. You will see a grayish scum form on the surface. This is normal. Strain the liquid through a piece of cheesecloth. Do not wash jar. Pour the liquid back to jar. Cover the lid of jar. Leave 2-3 weeks more. Longer waiting time improves flavor. Strain the liquid through coffee filter. Keep into glass bottles. Store the remaining part which resembling  jellyfish (mother of vinegar) to use as yeast when making vinegar next time. 

 

 

 

 



                                  These are organic apples. You can see the dark spots on them.