Hello everybody! (insert British Accent here).
Today I am going to share one of my favourite fish dish. Guess what? It is..... "Fish and Chips". The first time I had fish and chips was many years ago, in a restaurant called Kitchenette in Istanbul. The fish was yummy and crispy. And you know that I have a thing for crispy stuff.
However the best fish and chips I had was when I was in London last summer in a famous restaurant called Garfunkel's. Funny story, I saw the ad of the restaurant on the wall of a subway station. Then I got lost, which is pretty normal if you are not a local, and then I looked up. I was standing in front of this amazing restaurant: Garfunkel's.
So when I got home, I said, "Why not try to cook it by myself". It's been a while since I came home from London, about 5-6 months, just a little bit of time I know. What can I say? I am a little bit lazy. I thought that this was a very challenging recipe. But, it wasn't hard, however it needs time. About 1-1.5 hour. But it is definitely worth it. So, here is the recipe for crispy beer-battered Fish and Chips. Hope you'll like it.
I know it has been a while since my last post, but I just wanted to let you know that I am alive and I have been cooking. I didn't write much because I had tons and tons of schoolwork to do. I am sorry.
Today I am going to share a very typical Turkish dessert with you. It is the most famous "un helvası".
There are 3 types of halva in Turkey; semolina, tahini and flour. Un Helvası is a flour-based halva, a kind of dessert. It is really hard to get the exact consistency of this recipe that's why some people avoid cooking this. However it is actually very easy.
Helva is usually cooked for funerals here in Turkey but I don't only cook this for funerals. This should be a happy family recipe instead of something that you eat when you are in grief. It is so yummy that I believe it should be cooked more often. For example last week was our neighbor's birthday. I knew that he loves this so I prepared him a plateful of un helvası and he was thrilled. I mean you don't have to cook this only for funerals. Do not force yourselves to follow every single tradition. Just create your own way of things.
You should be prepared to get tired while cooking this one because it needs a lot of patience and some arm strength. It is a nice way to work those arms out with this recipe because you will need to stir consistently to get the perfect color and taste from the recipe. It is also perfect for midnight sweet tooth cravings.
When I was cooking with my grandmother, the person who thought me how to cook the flour halva and many other things, she gave me the measurements however some of them were like "just enough until it covers the flour". I mean what language is this? A tablespoon is enough for me but for someone else a little bit more is better. So here is the official recipe with exact measurements for everyone out there in the world.
