Jo Cooks — Fat Free Pineapple Angel Food Cake

I have to share this recipe with you. Fat Free Pineapple Angel Food Cake and dont feel guilty for eating it

via Jo Cooks — Fat Free Pineapple Angel Food Cake.

You might also like this no egg no butter pineapple cake.


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Filed under Cakes, English/European

Moussaka with Yoghurt and Cheese Topping (Greek)

I love Greek food.its very similar to Turkish food. One of my favourites is Moussaka. There are various ways of making this dish and mine is quite standard with just a little of my own input. I hope you enjoy it.



  • 1 tbsp   olive oil, plus extra for brushing
  • 1          large onion, finely chopped
  • 6/8       garlic cloves, crushed
  • 500g     lamb mince
  • 1 tbsp   tomato purée
  • ½ tsp    ground cinnamon
  • 400g     can chopped tomatoes
  • 2 tsps    dried oregano
  • 1 tsp      dried basil
  • 1/4 tsp paprika
  • 600g     (about 2 medium) aubergines
  • for the topping
  • 150ml   Greek yoghurt
  • 1          medium egg, beaten
  • 25g      freshly grated Parmesan
  • 80g      feta (crumbled or grated)
  • salt and black pepper to taste
  • a pinch of nutmeg


  • Heat the oil in a large frying pan over a medium heat. Add the onion and garlic and cook, stirring, for 5 minutes, until soft. Increase the heat; add the minced lamb and cook, stirring, for 5 minutes, until browned. Drain off the fat in a sieve and then return the meat to the pan.
  • Add the purée and cinnamon and cook, stirring, for 1 minute. Add the tomatoes, then half-fill the can with water and pour into the pan. Add the oregano, basil, season and bring to the boil. Reduce the Meanwhile cut each aubergine diagonally into 5mm-thick slices. Brush with oil and flash fry them in a large frying pan, turning halfway, until pale golden. Drain on kitchen paper while grilling the remainder.
  • Heat and simmer, stirring occasionally for 20 minutes.
  • Preheat the oven to 200 C. For the topping, mix the yoghurt, egg and half the cheeses. Season with salt and pepper.
  • Spread half the lamb mixture in a deep, 1.2-litre ovenproof dish. Overlap with half the aubergine and the rest of the lamb. Top with the rest of the aubergine, spoon over yoghurt mixture and scatter with the remaining cheeses. Bake for 35 minutes or until golden brown.


Servings: 4

Oven Temperature: 200 C/180f/Gas 6


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Filed under English/European, Meat Dishes

Ezogelin (Turkish Bride’s Soup)

The traditional Turkish “bride” soup is fed to new brides, right before their wedding, I wonder why lol.



  • 30g          butter
  • 1               onion, finely chopped or diced
  • 1 tbsp      sumac (optional)
  • 75g           red lentils
  • 2 tbsps    tomato puree
  • 3 or 4      cloves garlic, finely chopped or minced
  • 40 fl oz    water
  • 75g           bulgur wheat
  • 1 tsp         mild  chili paste
  •  salt
  • 2 tsps       cayenne pepper
  • 2 tsps       dried mint


  • Heat the butter in a large saucepan, add the onions and fry until golden brown. Halfway through,add the garlic.
  • Add the lentils, tomato puree, chili paste, water, bulgur and salt, bring to the boil, mixing well then reduce the heat and cook for about 20 minutes.
  •  Add the cayenne pepper and dried mint. Mix well and continue to cook for a further 10 minutes or until the lentils and bulgur is soft. Serve immediately.


Cooking Time: 30 minutes


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Filed under Sides and Snacks, Turkish

Strawberry Shortcake

I don’t know why shortcake is known by many as a cake because its not its a biscuit! In Scotland its know as shortbread but there again its not a bread. Anyway, its lovely and scrumptious and this combination is delightfull anytime but more so on a bright summery day served in the garden with afternoon tea 🙂 strawberryshortcake


    • 225g   plain flour
    • 50g     icing (confectioners’) sugar
    • 175g   butter, softened
    • 1        egg yolk
    • 300ml    double cream
    • ½  kg   strawberries, hulled
    • 2  tbsp fine sugar/icing sugar


  • Preheat the oven to fairly hot 190c/375f/Gas5/fan oven 170c
  • Sift the flour and icing (confectioners’) sugar into a medium bowl. With a table knife, cut the butter into small pieces and add to the mixture. Stir in the egg yolk and 2 tablespoons of the cream, and blend well. Mix and knead together until the mixture forms a smooth dough.  Cover the dough with waxed paper and chill in the refrigerator for 30 minutes.
  • Meanwhile, thinly slice the strawberries. Beat the remaining cream until it forms stiff peaks, then lightly fold the strawberries into the cream.
  • Divide the dough into two equal pieces and roll out each piece to a 23 cm (9 in) circle. Put the circles on a well-greased baking sheet. Cut 6/8 triangles ½ way through one of the circles without cutting all the way through and put the sheets into the oven. Bake the Shortcake for 12 to 15 minutes, or until the edges of the shortcakes are golden brown.
  • Let it cool down completley.
  • Spoon the strawberries and cream into a heap in the centre of the uncut shortcakes.
  • Cut the other circle fully into six or eight equal triangles gently so as not to break them. If you have cut properly before baking this will be easy. Pile the triangles up against the strawberry mixture, sprinkle over the icing (superfine) sugar. Chill in the fridge for 30 minutes before serving.

Afiyet Olsen



Filed under Cakes, English/European