Calis Beach and Fethiye Turkey Discussion Forum
Calis Beach Forum => Calis Beach Questions and Information => Topic started by: nichola on May 28, 2014, 14:57:55 PM
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Does anyone know if, and if so where I can buy ginger biscuits; should that be ginger nut biscuits!
Thanks in advance :)
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I'll bring some over for you Nichola; we're arriving this weekend :) :) :) . Search no more!!!!! :) x
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I got some "Anna,s" ginger thins in Migros yesterday paid over 6 lira a packet. I get them in B&M in Uk £1 a packet but don't live in the UK.!!! Also got a pack of orange thins not tried them yet. Never seen ordinary ginger nuts here, they also have "hobnobs".
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That would be lovely Julesbob thank you :) I'll share a slice of the ginger cheese cake I will be making :D
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I'll happily bring some too but it won't be until August! Any preferred brand?
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For my ginger based cheesecake I always use digestive biscuits with a teaspoonful of powdered ginger in with them. I found ginger biscuits were too crispy to chop easily, and the digestives made a better cheesecake base.
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The recipe I have is for half digestive and half ginger biscuits. I had wondered about adding dried ginger.
All I know is I thought I had bypassed life and gone straight to heaven when I sampled the one my friend made me at New Year.
How do you make your topping. Mine is half cream ( I will be using Kaymak) and half cream cheese.
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I'll happily bring some too but it won't be until August! Any preferred brand?
Ah ha you want a slice too ;)
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Nicola why not make your own very easy ,only prob is getting golden syrup,if not use corn syrup or half and half corn syrup and maple syrup,if I get time I will knock you some up ,bit busy at the moment off to Russia soon for a few months . ;)
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That's a very kind offer Lance, I'm afraid I'm a bit of a lazy cook so the idea of making the biscuits myself first isn't likely to ever happen.
Have a great time in Russia, take lots of photos to share. I'm sure we would all like to see them.
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I use Marscapone cheese (though any thick creamy cheese will do) mixed with low fat fromage frais and double cream. The fromage frais makes it lighter than using all cream cheese, and the well whipped cream makes it rich and creamy. I got the basic recipe from Delia a few years ago. She used pineapple juice in the mixture and decorated the cheesecake with pineapple pieces, its delicious. If you don't want it to be too sweet a squeeze of lemon juice in the mix is good too.
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Nichola, when I make cheesecake I use one tub kaymak to 3/4 tub labne, 1 dsp sugar, zest of a lemon and juice of a lemon, works out really well. For the base I use Burçak Eti Yulaflu biscuits.
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I've started something now Nichola - Garry wants to bring some in his case for you as well (think he's after the cheesecake too :) ). You could end up being inundated with gingernut biscuits ................ :)
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I will be out with septembers supply to see you through lol
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It's one of my life's quests, searching out the perfect cheesecake.
Not really found a memorable one in Turkey yet. Any suggestions where one might enjoy one in Calis or fethiye
Hugh
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My missus makes the perfect chocolate cheesecake. No idea how she does it though - I just eat it :)
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Two christmases ago i made a white choc and raspberry cheesecake, lovely but far too sweet, couldnt eat a lot in one sitting.
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Easy option for biscuit base is to grind up museli in a food processor, add melted butter and pack into a base. Bim are selling some quite nice museli. Sorry but don't have my cheese cake recipe here, it's in France, but I use Philadelphia type cheese, sugar, egg yolks and some flour, bake it very slowly.
Bon appetit. X
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I'll happily bring some too but it won't be until August! Any preferred brand?
Ah ha you want a slice too ;)
Oh dear sussed :) Seriously, will stick some in the case in August & call in & say hi.
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Whoa ho the first packet of ginger nuts arrived today... Thank you so much whoever you are. The team thought it was Tina!
I'm going to make the first cheese cake on Monday so I'll let you know how it turns out :P
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Julesbob thanks very much for the packets of ginger biscuits - I am assuming they were from you as I know you were over this weekend but the team couldn't remember who had left them.
I had a bit of a harrowing day yesterday in the search for the Turkish equivalent of digestive biscuits which I could have sworn I had seen but never bought and after going to four different supermarkets I eventually settled for something that looks nothing like a digestive but does taste like one as far as I can remember.
And then, Doğan upon questioning why I had four tubs of Kaymak and a tub of cream cheese in the fridge tells me that he was told by someone (he can't remember who) that "in Turkey" they use something called Labne for cheese cake.
And so the long and the short of it is that I have not yet made my ginger cheese cake because I haven't quite decided whether to stick to the cream cheese, buy and try the Labne or make a half half!
Anyone else heard of or tried Labne for cheesecake?
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Isn't 'Labne' suzme yogurt which has been hung and drained through muslin overnight? I have made something from that, albeit (balls of it covered in herbs and preserved in Olive oil, yummy as part of Meze!) it could definitely work for cheesecake. What's the big thing about cheesecake right now then? :)
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Nichola, when I make cheesecake I use one tub kaymak to 3/4 tub labne, 1 dsp sugar, zest of a lemon and juice of a lemon, works out really well. For the base I use Burçak Eti Yulaflı biscuits.
Yes I use Labne, and the plain Yulaflı biscuits, when crushed and mixed with butter, make a very good base. The biscuits are sold in packets of three in Bim, I also buy the Kaymak and Labne from them - very much cheaper than Migros.
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Well when we make ours we use my mums recipe:
Base: 2oz syrup / honey - 2oz butter - half a pound crushed BIM biscuits (yulafli)
Put biscuits in melted butter and syrup and stir. Put mixture in a loose bottom cake tin - press down with hand but not too firm or it will be too hard.
Filling: 3oz Philadelphia Cheese (BIM) - Qtr cup of Milk - Qtr cup of Sugar - 1 pkt of Dream Topping (Krem Santi) (BIM)
Mix together until thick - spread over biscuits - put on fresh strawberries or cherries (stones removed and boiled slightly until soft in a very little water so as not to stick to pan).
Leave for one hour in fridge before serving
Works every time :-)
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We use Labne 600 gms -150gms sugar- 300ml creme a shanti
for the base Eti Burcak Clasic buscuits 200 gms, -150gms butter,- 100gms toasted porridge oats (in a dry pan)
needs to set in the fridge for a few hours just add whatever flavouring as you go on.
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The ginger nuts were from Julesbob, we were out with them last night and they told us the story of the cheesecake. Good luck.
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Thanks Eric.
I have found out what Labne is. Traditionally made by draining whey from slightly salted yogurt, Labne is a thick & creamy yogurt cheese and a healthier alternative to regular cream cheese. It is also rich enough to be used as a substitute for sour cream.
I will definitely be using this instead of cream cheese it's got to be healthier and I'm going to add some toasted oats to the base too, thanks Mark.
Lotty not so sudden really, it's been six months in the making and I still haven't quite got there yet :)
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Let us know how you get on! Is it for the restaurant? :)
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Only "six months in the making" :D in which case save some for Sandra and I come September (if ready by then!) : :)
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Sorry Pete, I finally got it together and it's now chilling in the fridge. Just waiting for Doğan to come home for the second homemade lunch this week :o has to be a double record in there somewhere :)
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:(Oh Nichola, this therefore ranks as another of life's disappointments :(. Hope Dogan enjoys his lunch :)
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Sorry Peter but the verdict is in re the Ginger Cheesecake :(
10 out of 10 for effort (mine) making the base what a palava!
1 out of 10 from Doğan who pushed his plate away after no more than a couple of mouthfuls followed by advice on how I should have made the topping :o He said he would eat it later but he didn't :(
So in future I will just stick to making my pièce de résistance - Eccles Cakes served warm with lashings of Kaymak :P
He did enjoy his lunch though :)
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Aw. . . xxx
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Just to let you know Nicola that I can lay claim to being the first person to bring ginger biscuits, sorry to have missed you, we did have lunch one day as well but again missed you. Am home again now but we had a wonderful holiday and perhaps will see you next time !!
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According to Sandra Eccles cakes should only ever be eaten warm :) :) therefore that desert gets maximum marks. Sorry Dogan didn't like the cheesecake :'( hope this doesn't stop him coming home for lunch :( .
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Don't get too many "desserts in the desert" :-[ so says the in house proof reader.
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Thanks very much for the ginger nuts Sheila, sorry I missed you too. Normally its just Wednesday when I am there in the day, so maybe next time.
Although plans for ongoing ginger cheese cake has been abandoned we are enjoying dunking them in hot cups of tea :P