Scrummy Yummy Yeasty Karisik Pide:


Karisik means mixed grill in Turkish, err I am lead to believe so I just hope it doesn’t actually mean something terrible:).

So delish, I have to show you straight away before making you wait till the end. Now this one below is not the one i made today but one i made in Istanbul. All the other photos are from today 🙂

Mmmmm Pide

My lamb mince filling was just so scrumptious, it was gorgeous. I suppose working in the garden all day and being VERY hungry helped but this truly was divine!! Not quite to the standard of my friend above BUT very very close.

So let’s get Yeasty beasty.

Just like to say , this is very similar to a pizza dough, so you could make pizza with it or calzone or even a Cornish pasty type thing. You also can make double to dough and freeze it. A friend rolls out the dough and freezes like that, all ready to go for next time. Great time saver:

Scrummy Karisik and Karsarli (cheese) Pide:

Makes 8 Pide.

For the Pide you need:

  • 3 cups of strong bread flour or all-purpose(if no strong).
  • 1/4 cup vegetable oil.
  • 1 egg beaten.
  • 1 cup milk warmed.
  • 2 tsp sugar.
  • 3 tsp dried yeast.
  • Pinch of salt.
  • 1 egg beaten for egg wash.

Pide dough ready to go into hot water cupboard (please note, this is double the recipe!!)

For the filling you need:

  • 350g lamb mince.
  • 3tsp garlic.
  • 2 chillies (medium heat)
  • 1 tsp sweet paprika.
  • 2 tsp cumin.
  • salt and pepper.
  • 1-2 cups of grated cheese (your choice but a strong cheese is best as you use less).
  • 2 tomatos diced.
  • 1 capsicum.
  • 1 red onion (but white is ok).
  • 4 slices bacon cut up or sausage cut up.

Mince filling

  • Warm milk and stir in sugar until dissolved and stir in yeast.
  • Cover and place in hot water cupboard until creamy ,usually 20 mins.
  • Place dry ingredients in a bowl and stir through.
  • Mix egg and oil together and stir into yeast mix when ready.
  • Slowly pour into dry ingredients and form a dough.
  • Turn out on (or do in bread maker on knead cycle).floured area and knead for 5-6 minutes until smooth and elasticy.
  • Place in lightly oiled bowl , cover with gladwrap (loosely) and a tea towel and place in warm place until doubled in size. Usually 60-90 minutes.

Meat Filling:

  • Place lamb mince in hot fry pan.
  • Cut up chilli, onion and garlic and place in with mince when 1/2 cooked.
  • Stir mince. Make sure you separate the mince so it’s not all clumpy.
  • You can drain off fat if you wish, if any but i have to say it adds to the over all taste.
  • Add in cumin and sweet paprika and stir lightly.
  • Add salt and pepper to taste.
  • While this is cooking, dice tomato and capsicum and place in a  little bowl and put to side.
  • Cut up bacon into small pieces.
  • When mince is cooked, leave to cool. DO NOT place on dough whilst hot/warm.

Dough risen and ready to chop!

  • Remove dough from warm place and turn dough out on floured area.
  • Cut dough into 8-9 pieces

Dough ready to roll out

  • Roll out to oval-shaped dough. Not too thin, but not too thick.

Ready to Fill!!

  • Place dough on tray with baking paper on it.
  • Pre heat oven to 220 Celsius.
  • Put lamb filling, tomatoes, bacon ,capsicum and cheese on the oval dough.
  • Roll the edges in so it resembles a boat (see below)
  • You can also do bacon and cheese fillings.
  • You can do what ever filling you like. A spicy beef or chilli chicken would be nice too 🙂 You are only limited by your imagination or what you think tastes great!!

Ready to cook , just needs egg wash

  • Give a brush of the edges with the egg wash.
  • Place in oven and bake 20-25 minutes or until golden brown and gorgeous!!

Scrummy Yummy!

More scrummyness………

Enjoy, enjoy and enjoy.

Some special treats coming up this week.

A NZ bread and a new fruit brioche i am testing ( a new recipe i made up) …..All looking very good so far….. and i think I am almost ready to use the sourdough starter that i have been brewing for a lovely Levain style bread.

Lots to do and look forward too……………..Mmmmmmm warm brioche…

Thanks to i love lucca tours and and for the recipe which i adapted 🙂

Feeling a little Devilish today?

Today, NOT strictly yeasty beasty or bread at all………..But when my baby wants to cook with me and will allow me to do it with him like we used to all the time,  how can I say no and discriminate against NON- YEAST products. He makes a mean chocolate cake with vanilla bean icing!! Mmmmmmmmmmm

Soon to be not seen!

Especially as SOON he won’t want to cook with mumma, being on the cusp of teenage hood as he is and i will miss my helper until he is about 17-18 I suppose……..

Cream the butter and sugar!!

We have used the wonderful recipe of a Devils food cake from David Lebovitz and tweaked it for NZ conditions. I love David’s blog, he is so funny and he is able to laugh at himself and his fellow americans and their somewhat quirky ways.

Without further ado:

Alex’s amazing moist chocca choc cake with vanilla bean icing.

  • 2 cups of cake flour
  • 120g butter
  • 2tsp vanilla
  • 9 tbsp of dutch cocoa
  • 1.5 cups of castor sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 cup warmed milk
  • 1/2 cup coffee
  • 1/4 cup oil
  • 2 eggs
  • pinch salt
  • 3 cups of sifted icing sugar
  • Vanilla bean pod
  • 2 tsp vanilla essence
  • 50 g butter
  • 1-2 tbsp milk to mix.

Add in some fresh coffee


  • Cream butter and sugar until light and creamy.
  • Add in eggs, one at a time.
  • Add in vanilla essence.
  • Prepare coffee and pour into milk .
  • Preheat oven to 180 celsius.
  • Sift dry ingredients (flour, salt, cocoa, BP)
  • Add baking soda to coffee milk mix, stir well.
  • Add half of dry and half of milky mix to butter mix.
  • When combined well, add rest of dry and milky to butter mix.
  • Pour into prepared and lined baking tin.
  • Look at using 20 cm tin but it’s not hard and fast but remember the bigger the tin, the less height you will get.
  • I usually use a tin that I have had for ever, it will be passed on to my kids:)
  • Place in oven and bake for 30-35 mins or until skewer comes out clean.
  • Carefully slice cake in two or you could bake this in two pans or just leave it as one cake and not layer it.

Mmmmm, lovely chocolate mix..

Strange what chocolate cake will attract!! Especially when this specimen usually doesn’t come out of his room:)

  • Remove from oven and cool for 20-30 mins BEFORE removing from the tin. Cool on a rack until cold before icing.

Fresh from the oven

Ready to ice

  • To make the icing, sift icing sugar into clean bowl
  • Scrape seeds from Vanilla pod and mix in icing sugar
  • Mix softened butter through icing sugar
  • Add in essence
  • Add enough milk until firm but creamy paste is achieved.
  • Mix until smooth.
  • Use icing as filling and icing.

With vanilla bean icing:)

Now have a slice!! Well done Alex!!

Cut a HUGE slice to have with a coffee or Tea and ENJOY!!

Enjoy, enjoy, enjoy!!

Are you BREADY??

That is a little corny really isn’t it?

Even corny is sort of appropriate for bread things as you do use cornmeal and cornflour in bread making at times. I shall be quiet now:)

I am going to start with my favourite, well ok, one of my favourites as it is hard to say just one, breads. I am very partial to sweet breads and this bread is FRESH, FRESH, FRESH OUT OF THE OVEN!!  It is also from my favourite place (apart from NZ), Lucca, Italy. I have been looking for a typical Lucchese savoury bread but have not found anything as yet, so in the meantime we will be having…………………                  



Words escape me!!

Now this yeasty delight is an adaptation on the recipe link below:

This is my recipe adapted from this and two other old recipes I had.

  • 4 cups of Organic Bread Flour or a strong bread flour
  • 1 cup of castor sugar
  • 1 cup milk
  • 3 tsbp aniseed,  i like them not ground.
  • 150g butter
  • 1 cup raisins
  • 2 eggs
  • 1 cup grappa or as i used Vin Santo or a strong liqueur that compliments the aniseed.
  • pinch of salt
  • little bit of flour for dusting when kneading.
  • 20g of dry active yeast

Get them ingredients ready!!

  • Soak raisins in the Grappa/ liqueur for about an hour-sometimes, I will even do it the night before.Depends when I feel like baking .
  • Warm milk in small bowl, mix in sugar and add in yeast, beat slight;y and leave in warm place (hot water cupboard) until all creamy and frothy.
  • In large mixing bowl, place flour, aniseed, salt and mix through. Rub butter into the flour mix.
  • Drain raisins and drain off excess fluid. Sometimes I will use a wee bit less milk and add in the leftover liquor. Gives it a nice kick!! Add Raisins to flour mix.
  • Beat the 2 eggs and add into the prepared yeast mixture.
  • Add yeasty/ eggy mixture to the dry ingredients and mix into a soft dough.
  • Turn out onto a lightly floured board/ area and knead until soft and silky for 6-10 minutes dependant on your strength and experience.
  • CHEAT TIP: If i am feeling lazy, I will do the kneading bit in my bread maker. Just make sure it’s all mixed well though 🙂
  • Place dough in lightly oiled bowl and cover and leave in warm place for 2-3 hours.Until doubled in size.

    All ready to bake.

  • When doubled in size, turn out again on a lightly floured area nd knock back slightly and shape into a ring or a long oval or you can even braid it (but that’s not the traditional shape).
  • Place on light dusted baking tray with baking paper on it.
  • Cover and place in warm place for 60-90 mins.
  • Preheat oven to 225 degrees Celsius on fan bake about 30 mins before bread is ready.
  • Brush with egg glaze
  • Bake for 35 mins or until cooked. Sorry ,that is not much help but i just know by touch and look when its ready now days.
  • Cool on wire tray and then ENJOY!!

    hmmm, want a bit now!!

    This is a slightly buttery texture, it is a richer texture than a plain fruit bread but not obviously like Brioche or eggy like Challah but it is rich and very delicious with a hint of Aniseed. Gorgeous eaten fresh or wait a day or so when the favour has developed more and toast it. It is still a nice moist bread after 1-2 days. After day 3 , i would use it for a Zuccotto type desert (use buccellato instead of sponge) or toast or even a nice bread pudding!! Mmmmm the possibilities are endless. It’s not a hard bread to make and well worth that little bit of time. This bread dates back to about 1450 and was originally for the Nobility. It is now eaten everyday( probably by tourists) especially at the Exaltation of the Holy cross in Lucca. Taddeucci in Lucca’s San Michele Piazza makes a beautiful Buccellato.

    Smaller than my big beasty here but just as tasty……mmmm

    Wait until i do the Treccia, this is even better (if possible) than the Buccellato.

    Enjoy, enjoy, enjoy 🙂