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janeonal

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About janeonal

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    Leeds, UK
  1. Oooh, shouldn't be reading this thread at work, very peckish now!!!Must try that pogaca recipe Debbie, so many of them seem to be made with a pastry, rather than yeasted bread, which makes them too crunchy, and they dry out too quickly. The one I have uses yeast, but also butter and oil, so the one you've posted looks slightly healthier, and the pics of it on the link look so scrummy. My two boys adore pogaca, and I usually freeze a load, keep a bag of them in the freezer, then warm them in the oven for their breakfast.Cukur, your cake pics always look so yummy, I'm very impressed. Good idea about freezing cakes in slices Scooby, might try that, it saves waste too.Jane
  2. Thank you all so much for your replies, very helpful indeed. I shall go away and read those links now Abi. Karyn, thats exactly the sort of explanation I was wanting, very clear. Phew,
  3. I seem to be reading all the time about Apostille, in relation to legal documents in Turkey, but I'm really unclear as to what it is, and how and where you obtain such a thing, particularly in the UK. Can anyone enlighten me please? In simple terms please, not 'legalese' Jane
  4. Oh dear, I thought Adem was unusual - oh, well, he suits it now!! None of the people I know in Bodrum/Turgutreis have one, I must have a sheltered life.Adem is no. 2 son, when I was pregnant with no. 1 son, I chose Sami - it wasn't until 2 1/2 years later when pregnant with Adem, that hubby realised I'd chosen a name that worked in English too!! He'd never heard of Samuel being shortened to Sammy!!I love the strong names too, like Ecder, but couldn't face having to explain it constantly in England. I like Z names too, like Zafer, but hubby vetoed them - the usual "I know someone with that name, and I don't like them" !!Jane
  5. ROFL Debbie, it does mean something rather interesting in the Philippines apparently :DDefinitely broad bean in Turkey though, and I know what you mean about them sticking Lucid, the big ones are very floury/mealy in texture, and just WON'T go down, no matter how much yoghurt you try to chase them down with!!The bulgar/rice thing seems to be dependent on where abouts in the country you come from. I've a friend whose husband is from the Black Sea region (my ex is from Bodrum) and the recipes are like they're from a different country completely in some cases!! Its great for expanding your recipe collection!Mind you, we always used to go in August, but once the kids were born we went when it wasn't so hot - a whole new set of recipes emerged!! Because my ma-in-law cooks so seasonally, there were loads of yummy new things to try that I'd never had before. My favourite time of year now is autumn, because of the wild mushrooms she finds and cooks!
  6. Its the texture of bamya I can't do - the taste is pretty much like anything else thats been stewed with tomatoes and onions (is there ANYTHING a turkish mother in law can't stew in tomatoes and onions???). That glutinous, slimy mouthfeel - errgghh, gipping already!!Think the sweaty sock beans would be Bakla? Broad beans I think? I know my MiL likes them to grow as big as
  7. I'm always trying to replicate Turkish food here in England, but things just don't taste the same!! Can't get such flavoursome tomatoes here for a start, not enough sun. Cant get biber plants to grow, again not enough sun!The first thing I want to eat when I go to Turkey is doner kebap, from Cakir Ali's in Bodrum market - I'm salivating at the thought of it!!Also miss my ma-in-law's home cooking - except for bamya, which I will never ever ever learn to like!!!
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