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Spinach Kale Cheese Balls with Quick Harissa

What I love about my new neighborhood, which is one of the best areas as far as the livability goes, there is a huge park where you can jog or play tennis or all sorts of activities happen all the time. I watched a classical concert and Eurasia dance show all by chance. On top of that, you can eat a big open-buffet breakfast on a lazy Sunday morning. Every Monday a big, I mean a HUGE farmer’s market (you can check go on to Son Mastori and click on the link) and there is also an organic market every Wednesday. If not at those farmers’ markets, there is still a small indoor traditional market where I usually shop for my everyday needs.

“Let’s support small grocers!”

I never buy groceries at supermarkets. No matter how cheaper things are in supermarkets and no matter how many ‘Buy 1 Get 1 Free‘ deals there are to tempt me. I love the interactions with people. I don’t get ripped off in this neighborhood as I used to. Quite the opposite. People are super friendly, especially my local grocer, who I’ll take a photo of one day because he looks really funny. And there is a guy at the bakery, who gives me extra acibadem(bitter almond) cookies every time I go there. I made a joke to Mr.O that he might fancy me and got a fiery eye shot – yes, Turkish men are jealous creatures. There is even a bakery that makes good sourdough bread, Cadde Firin, which is way better than the chain bakery, Komsufirin, and there is a small shop owned by an old man that sells village eggs and cheese he’s proud of. Also, I can walk to the posh boulevard, Bagdat St, to shop for my wines and other things.

These days when I go to my local grocers, I notice bright and vibrant green spinach and kale, which I love. I once worked in a vegetarian cafe back in Sydney,  I was eating a spinach filo roll for lunch every day, sometimes spinach lasagna to alternate my menu. Give me spinach, I’ll cook it with rice and eggs, and serve it sprinkled with chili peppers. I put spinach in sushi, too!

When I buy spinach and kale, I blanch it immediately to minimise nutrient losses, and for a more practical reason that it takes up too much space in the fridge and if I see it later, I’ll feel overwhelmed. I wilt it in near boiling water quickly, rinse it in cold still water and squeeze out the liquid, which is not good for you, and keep it in a container and use it whenever I want it; throw it into various dishes including my typical spinach bean soup, which I cook with anchovies. What?? Yes, anchovies make everything taste good, umami, yeah! Spinach is also handy for making a quick omelet for a weekday lunch.

It’s good even for a weekday dinner. One evening I didn’t have anything to cook in the fridge except blanched spinach. I crave pasta all the time – who doesn’t?- but then, I look at my belly and go for a healthier alternative. So instead of making spinach pasta, I decided to put a bit more effort by turning it into a Turkish Italian dish. I first blended 1 cup of blanched spinach(or kale or a bit of both), 1 spring onion, 1/2 cup Parmesan cheese and 1 egg in a food processor and added a little buckwheat flour to be able to make it into balls – you can use bread crumb, of course. I pan-fried them, using my secret method, but you can bake them for 15 mins or so.


In the meantime, I decided on the sauce. Rich creamy Alfredo!  Then, I look at my belly again….. and I improvised the Manti (Turkish ravioli) sauce, which is made of yogurt. I don’t like yogurt in main dishes, but I thought I could make creamy sauce using yogurt instead of milk. I melted a little butter in a pan and stirred it into yogurt with a little water and salt. It was looking good. So I went ahead to make the highlight of the dish, spicy harissa! Without the harissa, this dish might have been bland, or maybe not.


In a small sauce pan, I simply fried minced garlic, smoked paprika, ground cumin, ground coriander and chili powder, but the aroma was just like harissa, even the taste. I sprinkled dried and fresh mint and we ate. Hmm….is it Turkish or Italian? Well, a bit of both, and we liked it. It might be far from being authentic but it gives you the idea that Alfredo sauce can be made with yogurt and also whip up the delicious and aromatic condiment, harissa, not quite the rich smokey pepper paste but still…. SO GOOD when you want to spice up your dish and your mind. With some grated Pamesan cheese, you will hardly notice that it was made with yogurt. Don’t give up Alfredo pasta when you don’t have milk or cream and utilise what you have.


There are many recipes for harissa, so I won’t write down the recipe. Am I overestimating my readers? I’m sure if you’re reading my blog, you must know what cooking means. But don’t put tomato paste into my harissa, please. Behind this excuse is the truth that I don’t like writing recipes; I’d rather talk and think up recipes.

There is a story that when the most famous Turkish dish, Hünkar Beğendi, was served to the wife of Napoleon III, she liked it so much that she sent her chef to Topkapi Palace to learn the recipe just to be told, “An imperial chef only needs his heart, his eyes and his nose.”

I’ll bring more exciting and inspiring posts soon. 🙂

Finding Best Jura Wines and Comté / Jura Gastronomy

Ok, let me take you on a journey of the Jura and its gastronomy including the wines and Comté. This region, shadowed by Bordeaux and Burgundy, is not very well-known. Even the cheese, Comté , is not as famous as its competitor, Gruyère. I threw this question, “Which cheese is the best among  and Beaufort ?” to French people. It’s a darn hard question if you’re a cheese lover. Ok, then, “Which cheese is stinkier Comté or Gruyère?” To my surprise, Gruyère. Hmm…my obsession with cheese led me to a Gruyère fruitière 2 years ago but it didn’t sweep me off feet as much as Comte did.

Before this trip, I visited by chance a Comte fromagerie, caves de affinage, where cheeses are ripened, but I didn’t have a camera with me at that time and only hoped to have another chance for a visit, which didn’t happen. I still remember the shock, the strong, sharp ammonia odor stinging my nostrils and then my eyes – I couldn’t keep my eyes open – when I walked inside the ripening room. I couldn’t believe the smell was real; no smell of cheese!

Wheels of cheese on different shelves were at different stages of ripeness and the older it ages the smaller the thickness is. We bought two big pieces, weighing approx. 850g each of young Comte, aged 8 months, and old Comte, aged 24 months. You would probably remember these appearing in a few previous posts as I gnawed at them little by little almost every day like a little mouse with a big tummy.


Finally, we’re going to the town of Comte! On Day one, heading toward Poligny, I was so excited about tasting different Comte cheese. I relied on my local guide, Cyrille, for finding the best Comte fromagerie and he relied on his brother’s, which was very useful – “There are three stores in the square. Go to the one  in the middle.”

Standing at the small square with three fromageries in sight in a form of triangle. Which one is the middle? Well…sigh… but somehow my instinct pulled me towards this one, so we entered and did our first real tasting.


Oh…this is it! I’ve found it finally! The Comte cheese there was not only delicious but also took my memory back to the very first Comte I had in Sydney that had cast a French cheese spell on me. It was nothing like other Comte cheeses I’d tasted up to that point. My endeavour had truly paid off.

How was the cheese different? The 18 month-old was super fruity and creamy, and 28 month-old super nutty and mushroomy. The 24 month-old, which we bought a small slice for gratitude without tasting in the shop, had a distinctive flavour of orange, pineapple and toasted nuts, and above all, had salt crystals as you might see in the photos.

That salt crystals aren’t so common in Comte cheeses as in Parmesan, but that is what I tasted and liked in Sydney. – update: I found a website of the fromagerie, Vagne, and it is located in Chateau-Chalon! I see myself going there one day. It looks very pretty.


Even though I’d found THE cheese, I still wanted to try some more just in case I’d find a better one – typical human nature, maybe just mine. The next one might be THE middle one Cyrille’s brother meant. Oh la la~~all of the Comte were so so salty, especially the first 32 month-old Comte, and I had to sneekily put the slices of samples given in my jacket pocket.


Well, we might as well try the last fromagerie. There we bought Mimolette instead of Comte. By then, I’d developed the sense to detect good Comte cheese by the look and smell and none of their Comte looked nice and the actual taste was very bland. So we returned to the first shop and bought 3 kg of Comte cheese, some for me, some for friends, and some for charity auction – sounds weird. huh? 🙂

The night fell. It was too late to visit wineries so we went to a supermarket to familiarise ourselves with labels and varieties, then I spotted Chateau-Chalon and couldn’t take my eyes off the bottle for some reason. Before the trip, I didn’t study about Jura wines and wineries, which is my way of trusting my instinct and removing prejudices and allowing unexpected adventures to happen.

I bought the bottle to celebrate the first day of our wine trip after dinner, but fast-forward time, we didn’t get to drink it that night and opened it after the trip back at Cyrille’s house. I will tell you the conclusion: it was THE Jura wine I was expecting. Cyrille instantly fell in love with Chateau-Chalon and every time he sipped it, a big happy smile cracked across his big face. I will tell you more about Chateau-Chalon in another post so please bear with me and let’s experience the Jura cuisine.


Poligny is a bit of a dead town and there wasn’t much going on. After visiting Arbois, we wished we had gone straight and stayed there. The only place I felt like entering among two options available was Casa…something, sorry I forgot, with a long pizza menu. But I was glad that they had some other dishes worth a try. The entrée with smoked duck breast, magret de canard fumé and Girolles, local mushrooms, was very delicious.


For the main, Cyrille got a horse steak and I got local river fish gratin cooked in Vin Jaune with Morilles, the expensive mushrooms. Cooking with Vin Jaune, why not? Hmm…it sounded better than it tasted, though the Morilles (Morels) were worth tasting.  And my dessert, fondant au chocolate, was great, too.

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The sights of vineyards with yellow and red vine leaves on the way to Arbois the next day were really beautiful. We stopped at a couple of vineyards but none was open because it was All Saints Day.


Straight to the town centre then.

arbois town

And start tasting some Jura wines. At the first cooperative, we tasted various wines by Domaine Rolet Pere et Fils. Browsing through the shelves, I saw Trousseau, which I’d been keen to try since I arrive in the Jura. Trousseau is another red grapes alongside more popular Poulsard and Pinot Noir. Jura reds are also quite good, which isn’t hard to figure out when you know the geography of France – it’s one hour away from the red Burgundy.

When tasting wines in Jura, you have to break the rule of white-first-then-red, because Jura whites are more powerful than reds. My previous tasting of Poulsard wines didn’t satisfy and one of the reason was the lack of tannins and complexity; Pinot Noir-like but without the Noir, I suppose.

I tasted Trousseau 2007 for the first time along with Poulsard just to compare, and Trousseau still won. It was quite different, more aromatic and earthier, though it looks the same, with its pale ruby colour. Even the red seemed to have a slightly oxidated taste, if I remember correctly. We moved on to the whites, Savagnin 2006, Vin Jaune 2005, and Vin de Paille. I thought they were all interesting but I couldn’t have any opinions on them as it was the first tasting.

But, though it was the first stop, we felt like we’d visited 5 places at least. Jura wines are pretty strong and tend to tire your palate more quickly even if I spat most out so you need to take it easy.

Next, we went to Domain de la Pinte, whose owner and producer was very helpful and patiently attended us.


Pinot Noir 2006, Les Grandes Gardes, aged 18 months in a barrel  was very firm and spicy with a good balance.The whites, Savagnin and Melon a queue Rouge, which I thought was a red wine, but it’s a local Chardonnay variety with a red stem; how interesting! It was very different to Burgundian Chardonnay, less buttery and nutty, but fruitier with higher acidity, which I liked about the wine.

arbois pinte

OMG, their Vin Jaune was just amazing, I mean really complex and elegant, not overly sweet and woody like some of the vin jaunes I’d drunk. It had a particular lingering taste that reminded me of exotic tropical fruits such as guava, the fragrant taste of both sweet and tart. As I was murmuring guava, the owner said, “coing?”, which means quince in French. Ah, yeah, that! Merci!

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Their Paradoxe is actually what would have been called Vin de Paille, had the abv was higher than 14%, but at 11.5%, this sweet wine made both Cyrille and me go, “WOW!”. It was unique; it was aromatic; it was delicious; it was memorable. It had all the characteristics of vin de paille but seemed to be more…how should I put it? More refined? I didn’t know the wines were biodynamic and whether or not the biodynamic thing has anything to do with the taste of the wines, we had a good time there.

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Quite a lovely ancient village, I thought. If I have another chance, I’d like to spend more time in the town and definitely stay in Arbois, not Poligny; it’s bigger and there are more things to do, and it’s pretty.

Jura wines are definitely not for everyone, but this journey had completed my adventure in search of wine and food in France. I’ve been to more places in France than Cyrille, for example, which makes me proud as a lover of French gastronomy and music. Driving while listening to Charles Trenet, imagine that! Sherry and Port wines… the aged, oxidated, woody and nutty wines, they are good when they are good.

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We explored a little more of the centre and, from there we made a spontaneous trip to Burgundy. I just wanted to revisit the area while the vineyards looked beautiful in all colours and to revise my previous Burgundy wine tours. We drove through Salin-les-Bains, Auxonne and all the way to Gevry Chambertin. Salin-les-Bains was a strange town, which was recommended by Cyrille’s brother, again, and we found nothing there except closed shops and a big fancy casino restaurant.


Saying bye-bye to Arbois, we headed for Burgundy. I thought it’d be a good experience for Cyrille, who had never been to Burgundy and who likes Pinot Noir. Thank you for reading and you can look forward to my Burgundy, revisited! IMG_8881 copy


Living the dream: Wine&Art, Octopus Carpaccio&Romesco

With the solstice and Ramadan behind us, summer is getting into a full swing here. Many people are already on their summer holiday or are busy planning for it. Mr.O and I are also pondering the idea of doing a road trip along the Aegean coast in August to mark our 5 year romance. BUT it all depends on how things will pan out, especially the winery job I’ll be taking from the next month.

What? Winery? Yes, you heard me right! I’ll be working in Chateau Kalpak Vineyards from July till the harvest. How about that! I’m so excited! Finally my dream is being realised, and what’s even more exciting is the fact that the winery is very prestigious and my absolute favourite in Turkey. It will be a precious experience and a huge leap before jumping into a WSET Diploma. I won’t give away so much at this point so keep following my journey as I live my dream.

To start off, I’ll be assisting with their International Art Festival and Workshop, which will kick off on July 2. Wine, gastronomy and art in such beautiful vineyards!

If you’re around, please come say hi, or wait with patience till I share some photos and interesting stories later.

So, that’s the most exciting news in the last week, and now I’ll present a special Octopus Carpaccio recipe that will impress your guests, even people who shy away from octopus. This also goes by Octopus Salami and it’s pretty to look at and delicious to eat.

octopus carpaccio

The plate was laid with summer flavours. The aromatic tangy peach and the sweet smoky flavours of Romesco sauce all complimented the sweet taste of octopus.


Hubby and FIL both love octopus and were very impressed with this recipe. It’s an artistic and interesting way to serve octopus, a change from the usual grilled version.


I bought two big octopuses and froze them, 4 legs in each bag, last month because my fishmonger said they won’t be available in summer as most will be sold to touristic places.

I took out one of the batches and simmered it with bay leaves, black peppercorns and red wine vinegar over the lowest heat for 40 mins as shown in this video. The idea of stuffing it in a plastic bottle was just brilliant!

octopus salami

This is what you get when you take it out of the bottle, and let me tell you, this is worth the effort and it’s actually not even as complicated as it sounds. Now that I’ve tried it, I’ll keep in mind what pattern it’ll create when putting it into the bottle.

As for the classic Catalan sauce, Romesco, I’m a sucker for roasted red peppers, but not so much for them raw. I usually char-grill a batch on the stove top and use it in various dishes from a nice simple tapas with goat cheese and muhammara (red pepper walnut dip) to pasta sauce. On this occasion, I made this sauce, thinking of making a prawn tapas.


The Romesco sauce might not be crucial in this dish but why not? It added extra colour and flavours and you can use this versatile sauce for fish, meat, sandwiches or a party dip for the whole week. Try mixing a couple of teaspoons with Turkish pepper taste (biber salca) and tahini, for example, for a quick breakfast condiment. Oh, it’s so yummy!


It’s a plate of art, don’t you think? Please make sure to drizzle a generous amount of olive oil and lemon before serving. I might try grilling the surface or serving it with a different sauce next time. As you can follow the link above for the octopus recipe, I’ll leave a quick recipe for my Romesco sauce.

Romesco Sauce


2 red bell peppers
1 medium tomato
½ cup blanched almonds
4-5 garlic cloves, peeled
¼ cup extra virgin olive oil
1 dried chili, seeded
1 tsp smoked paprika
1 TBSP sherry or red wine vinegar
¼ teaspoon sea salt
fresh parsley or basil (optional)


1. Roast in the oven or char-grill the red peppers on a gas stove until black and blistered.
2. Place them on a plate (covered to keep the steam) till cooled down, and peel the charred skin and seeds.
3.  In a food processor, add all ingredients, including nuts and olive oil, and pulse until smooth.

Tips: You can roast the garlic and nuts to add depth of flavour, and hazelnuts or cashew nuts also work well. To blanch almonds, you can either soak them overnight or drop them into boiling water for just under one minute and peel.

Greek Wine Review: Why you should drink Greek wines

Hope you had a lovely weekend with nice food and wine. I spent the weekend without hubby so with extra time on my hands, I put together the information and write about wine. Of course, I’ll write about Turkish wines but let me start with Greek wines.

I’m a wine lover so obviously I love wine, not only reading and talking about it but actually drinking it.  So I drink a glass every day, which is my secret to good health but also entails…. money. I’m not rich but unfortunately my palate is.

I used to spend on average $150 by-monthly or even weekly at The Wine Society in Sydney, but here, even if I drink less, my monthly wine bill isn’t any smaller. To reduce my wine expenditure, I was buying many Spanish wines for a good value but then I discovered Greek wines after the trip to Lesvos a few years ago, and they have become my No.1 choice for every day wine ever since.

Not only do they offer value for money but also a wide range of style, and above all, they pair well with the type of food I enjoy. After my recent stock-up trip, I decided to write an overdue post on Greek wine for my personal note.

greek wine

You’ve probably noticed that more and more Greek wines are appearing at the shelf and wondered why. Some of the reasons are the story and tradition associated but recently they are re-emerging under the tags of organic, food-friendly, indigenous grapes, good value, etc.

Boutari Winery is very well-known so I’ll skip it. Semeli Wines, picked impulsively first drawn to the lovely label (I don’t normally pick colourful bottles though), and second to its blend: Agiorgitiko (ah-yeeh-yo-tiko), its intense summer red fruits and supple tannis supported by Syrah. Under  € 10, it’s a bargain and I’ll pick up its reserve on the next trip and some other Nemea wines.

You can do a photo tour of Semeli Wines on this blog.

But mostly, to me, Greek wines seem philosophical. I know it’s a cliche, but they really are a good complement to food and conversations. They are complex and linger in the mouth, giving a punch at the end.

greek wine

Poppy seed crusted salmon

Domaine Porto Carras , Limnio (PDO), for example, is of light body with ripe fruit and herbal flavours with bright acidity and delicate and discreet tannins, which you savour before and after swallowing. That’s what Limnio grape does to you, and though it’s good with red meat, it’s great with fish. So you can imagine how ancient Greek philosophers would have liked to drink this wine while ‘chatting’.

The grape originally comes from Limnos Island but nowadays they are gown mostly in Halkidiki Peninsula (Greek Macedonia). And Porto Carras is the biggest producer of it but also grows international grapes organically.

Tsantali Winery is another well-known winery and they make wines  with various Greek native varieties, especially Xinomavro, Krassato and Stavroto.

greek wine

Their Rapsini (PDO) is more structured and earthier due to Xinomavro, which is all the rage these days among wine enthusiasts due to its Nebbiolo quality. I certainly enjoyed it with roasted wild goose.

Greek wines are, to me, also feminine and capricious sometimes like Lesbian wines.

greek wine

I’ve tasted all the above wines, which I brought from Lesvos. What was common in all three was colour, which is pale ruby, and the lovely aromas of red fruit and flowers; strawberries, raspberries, red cherries, etc.,

Despite good reviews , I didn’t like Methymneos (100% Chidiriotiko (aka. Kalloniatiko)) as much as Makra, which is blended with Moschato Myrodato(aka. Muscat Hamburg), and  Daphnis & Chloe by Oinoforos Megalohoriou Winery. The latter is a blend of Mantilaria, Fokiano, Rikara.


Lesbian wines are mostly organic and natural, using only ‘first press’. Look at the pale ruby colour with the wide garnet-hued rim of Makara, meaning ‘the son of Helios’. How I liked the aromas in the glass; a bouquet of red fruits, honey, flowers, spices, balanced tannins and acidity, and the lingering aftertaste! It’s just perfect for summer evening with olives, ham, tomatoes, melon and feta cheese.

I was really impressed by Makaramade with good grapes grown in volcanic, mineral-rich soils and zero or minimal influence of oak. If you’re interested in the ancient term for natural and unadulterated wine, you can read all about it in here (It’s long but very interesting.) and here (about the history of amphorae)

Anyway, the biggest joy came at the end of the bottle. The sediment!

The next bottle, Domain Hatzimichalis, comes from the Atalanti Valley in the Central Greece, and seems quite well-received. Their approach is modern and oriented towards full bodied wine.

Hatzimichalis greek wine

After the Cabernet Sauvignon, I recently tried their Bordeaux blend, Alfega. Both are oak-laden, rich bold wines with tertiary aromas due to the age (2008/2009), but I preferred the Cab Sauv, which seemed more integrated. They both are tannic and call for char-grilled BBQ steak.

The last wine, Medittera Winery, Mirambelo (PDO) is from Crete and made from Kotsifali & Mandilari, the perfect marriage (the former wife and the latter husband)

greek wine

As the name ‘aromatic vineyards, suggests, it’s an aromatic full body wine laden with fruit, dried herbs, spices and smoke. It’s a wine for a hearty meal and was good with roasted lamb intestines.

And there are always the bone dry crisp Assyrtiko from Santorini and lesser-known, delicately fruity and floral Moschofilero from Mantinia, Peloponnese and many more interesting wines to try in summer.

Keep on eye out for the organic Domain Spiropoulos or Troupis Winery for their lovely white and Rose wines!

I hope my introduction to Greek wines was helpful and I’ll certainly explore more wines beyond Duty Free shops and taste more when I hop over to Greece this summer.

If you want to learn more about Greek wines, you can read Passionate Foodie for more recommendations. If you’ve tried Greek wines or any of the wines mentioned, I’d love to hear your thoughts!

Also, this might be an interesting read if you want to know about Greek wines.

The A-to-Zs of Greece and its Wine

Chasing the Season: Sardines Wrapped in Grape Leaves

These days a lot of photos of Ahi Tuna are circulating on social media, teasing me who can’t even get any fish. Commercial fishing is banned from May to September in Turkey to protect fish population. You can still get farmed fish, though. However, I won’t resort to Norwegian farmed salmon, so I’m hanging in there waiting for the healthiest little fish to appear.

And they have! But my stubborn FIL keeps saying firmly, “Not tasty yet. Wait till July!” 

Ahhh~~~ I know if I’ll be rewarded with big fat sardines if I wait a bit longer. I’m usually great at delayed gratification but not with fish. So one day I decided to risk upsetting him, – he’s very serious about fish – and bought some without telling him.


They were not as big as FIL would have liked but still pretty fat.

The farmers market is full of goodness. Look at the 5 different kinds of cherries! And here you go, the fresh green chickpeas.

farmers market

This is one of those vegetables that you buy subconsciously because it reminds you of a certain season and it’s a rare treat that you can enjoy for a very short period.

Green chickpeas are great to snack on; you don’t really need to cook them because they are delicate but if you must, you can blanch and toss them into salads or make green hummus.

green chickpeas

Another seasonal routine is pickling vine leaves while they are young and tender. You can buy them or go foraging, and I find the latter more fun, so I headed for the secret spot where local ladies pick them.

Normally, people here just wrap each fish or if you do a bbq, the leaves are spread on the grill to prevent the fish from falling off or sticking to the grill. In this case, the leaves will be burnt and you won’t eat them.

But at home, the fish is wrapped in the leaves and, to differ from the other recipes, I stuck a slice of fresh garlic and dried fennel tips. Since it was to go under the grill, I threw in some leftover onion scapes as well as some kale chopped up.

While the fish was grilling, I made the dressing, which is a simple combination of fresh garlic, chilli, parsley, lots of lemon and olive oil, but good olive oil.

I’ve learned that the most viewed post on my blog is The Best Turkish Olive Oil, which I wrote in 2014. I thought I should update the post because now Kursat olive oil, which I found 2 years ago is the only one I use, along with Ovilo.

Turkish olive oil

These two are the only fruity, grassy, peppery extra virgin olive oil that are worth buying as far as I’m concerned.

grilled sardines grape leaves

Lucky I was eating it alone because garlic was everywhere, in the fish, in the sauce and on the side! I can’t have enough of the green garlic!

Here, let’s talk a bit of the logic behind wrapping with grape leaves. It’s not only about the aesthetics. When you wrap sardines in grape leaves, first, you protect the delicate fish from sticking to the grill.

Second, the leaves will prevent losing the omega-3 goodness, and third, if you’re those who are fussy about eating skin, the skin will come off easily sticking to the leaves, in which case you risk losing the benefit no.2. So the choice is up to you.

Having said that, I can convince you to eat the leaves by saying that the grape vines are actually very healthy, packed with nutrients good for blood, bones, skin, eyes, and brain!

The kale grilled with the leftover oil in the pan I’d cooked the fish in was a bit crispy and tasted a bit like seaweed. You probably know what I mean. That’s why many fine restaurants serve fish with fried kale, which is yummy.

I still have lots of grape leaves in the fridge so I’ll be wrapping whatever I find! Cheers to the glorious hot summer!

fig jam cheese platter

Tradition vs Reality: Unripe Fig Jam and Summer Scents

Summer finally! I’ve started to drink white wine! Especially this kind of job can’t be done without wine, can it? I miss those gypsies (or flower ladies) peeling and selling them in streets of Istanbul. I couldn’t see any peeled ones being sold here. So? I decided to do it with skin on but still had to trim them.

unripe fig

Alas, I immediately regretted my decision as soon as I got on to it. Why? The sap was sticky! Yes, I was wearing gloves but still it was sticking to the gloves and everywhere.

I mainly followed this recipe and this and this (video) when I could easily ring up my recipe source! Basically, you need cleaning out the bitterness, squeezing the little figs and a heck of sugar.

photo by GiveRecipe

I’d seen this jam flashing the vivid green colour and had only tried it once because of the sugar. I am human and I do like desserts – I eat sweets after every meal! – but there’s a level of sweetness I can tolerate. I always ask ‘az serbet(less syrup)‘ when ordering kunefe (Turkish hot cheese dessert).

However, recently I had a nice homemade one at a breakfast a couple months ago and got hooked! So I was planning to make it this summer, but less sweet.

So this was my improvisation of adding a modern kitchen trick to the old tradition: less sugar and lots of lemon seeds. I save posh muslin teabags for occasions like this 🙂 I recycle everything, and I even take the vacuum coffee bag to a roastery for a refill, not to mention plastic bags to markets.

Ok, I didn’t expect my jam to be bright green as in the photo because I didn’t use slaked lime, which goes by the names of calcium hydroxide, lime water, pickling lime, kıraç(Tukish). It’s sometimes used in desserts such as pumpkin and walnut preserves. Sure it’s not dangerous to use it since you rinse it out, but since I was a bit sceptical, I didn’t use it. ‘Traditional’ doesn’t always mean ‘healthy’, right?


fig jam

Not PINK!!! What’s happened???? All I could think of was that the figs were wrong.

I rang up my recipe source, and yes, my gut feeling was right. These figs were a purple type; you were supposed to use a green type. But how would I know which is from a green or purple fig tree? You would assume that the village ladies who sell them surely know the right type, wouldn’t you? Was I cheated? Lucky, I used only half of it (1kg) in case of an unexpected disaster.

rose jam

Anyway, it was done, and I couldn’t change the result but at least I could disguise the mistake as an invention. So I added rose petals that I saved to make rose petal jam. Since it was already pink, I thought I’d make it even pinkier!

Well, there is no difference in taste whether it’s green or pink but I was very disappointed especially after such hard work. I only read about picking male figs not female, but no one had warned about different types of figs. A lesson learned.

unripe fig jam

So Ta-Da! Fig jam and Rose jam in one go by accident, haha! It went well with feta cheese at breakfast. AND It made a nice complement to a cheese platter. By the way, the blue cheese in the second photo below is the one I made two months or so ago and I was finally tasting it. It was delicious!

To add more delight, the Greek semi-sweet Rosé wine made with Moschomavro (black Muscat) evoked the scent of rose even further! It was very aromatic, reminiscent of  Gewurtraminer, mingling with clove and carnation from the Roditis variety.

fig jam cheese platter

So, will I make the fig jam again next year? Oh, well, maybe not! It seems wiser to get it from a relative or friend who makes it well. But if you want to give yourself a challenge, I recommend you try it because it’s rewarding as is everything homemade. At least now I know what it’s like to make that little pretty green preserves.

About the wine and the cheese in the picture is up next…


London Guide for Food and Wine: London Wine Week

I’m going through a phase these day, hence the silence on the blog. This May has been a particularly crazy month for me, involving frequent trips up and down. I’m glad it’s almost over and I’m looking forward to relaxing with good wines and food in June.

This time of the year is the best time for wine enthusiasts to be in London. The London Wine Fair ended 3 days ago and the London Wine Week will kick off on Jun 5.

When I was in London in March, I was surprised by the rising wine and culinary scene. There were so many new wine bars opened in the last 3-4 years and I felt sad to leave for the first time.

So I thought I’d share some places I’d discovered for both visitors and locals. You could probably soak up the festive atmosphere in your own style by visiting these places if you can’t be bothered to follow up the event calendar. Or if you want something different.

#1. Bottle Apostle

As my primary focus was trying as many wines as possible, this new wine shop I stumbled upon already served my needs well. Surprisingly, my London friends had never heard of it!

Whether you’re a visitor or a local, I recommend getting a tasting card at Bottle Apostle and discovering good and interesting wines. This happened to be just around the corner from where I was staying in Primrose Hill, so I was stopping by for a sip on the way in and out of the house.

bottle apostle enomatic

Though my favourite was the East Village shop because of the bigger space and the friendly knowledgeable staff. She answered all my questions and helped to pick a great wine for the lamb roast I was going to have at a friend’s.

I tasted some great wines from the Enomatic machine over a several days and just to name a few I liked,
Knez Winery, Demuth Vineyard, Pinot Noir,
Notre Histoire Xavier Courant,
Rosso di Montalcino Verbena, and 
Daniel Ramos 2015 Kπ Amphorae 

Gosh, all of them were so delicious! They do have a great selection of distinct and rare wines, organic or non-organic, at all price ranges and have helpful tasting notes marked in different colours. I took advantage and bought a few bottles there to take home. Whether you’re a novice or serious wine or craft beer drinker, you should definitely check out this place.

#2. Odette’s

If you have one day to spend in London and want to experience a modern British, precisely Welsh, cuisine, try Odette’s. Having dined at a prestigious restaurant in Mayfair a couple days before, I thought how much I’d preferred this place to the other.

Elegant but not pretentious, fine dining but not over the top, it’s an excellent place for those who appreciate fresh, locally sourced and honest food without breaking the bank. Scanning the menu, which is simple and seasonal, I could feel the soul of the chef.

Every dish was so fresh and natural, and had a perfect balance of flavours, nothing missing or overdone. The entrees of veal and salmon were good but the beef cheek was phenomenal.

And the apricot souffle was just ‘wow’… divine decadence….


After the meal, you can take a stroll in the charming neighbourhood and up the hill. To be reassured, read the interview with the chef, Bryn Williams and the menu from 1980s!

Located in Primrose Hill, it can be easily overlooked but it was the best I’d eaten around that neighbourhood.

#3. Maltby Street Market

Bye bye Borough Market. You’ve served me well for a long time but now I’m moving on.

Maltby Street Market seemed more intimate, less commercial and less touristic, and therefore, it’s an excellent place for foodies who want to have a good day out with friends or family. It’s far smaller than Borough Market but what’s on offer is just all you need and is done to perfection.

What I liked the most about the market is the convivial atmosphere and the unconventional setting. Along the narrow street, you have a range of wine bars and craft beers on one side and food-stalls on the other. So you basically eat, drink, drink, and eat as you walk along.

Everything looked so delectable and I wanted to try every one of them, and that’s the downside of the market. If you go there alone, you might feel left out like I did. Another thing to note is that this is not a place for grocery shopping unlike Borough Market so don’t expect to buy fresh produce or cheese, etc.

Here, you can do fine dining like a grown-up but in a shed surrounded by the timber and tools. It feels more like a pop up restaurant, which is quite cool.

maltby street

While weaving my way through the crowd, I noticed many people were eating this incredible looking burger.

burger maltby street market

So I looked for the stall and here he is!! The Master Chef behind this Dirty Burger, The African Volcano!

african volcano

Pulled pork, yes, please!!! But the queue was insanely long. Also, I hadn’t had a sip of wine yet. Always a sip first and a bite later. So I went to 40 Maltby street for a glass to earn my appetite before tucking into the giant burger.

maltby street wine

I ordered a glass of Mylene Bru ‘Karm’, Tempranillo from Languedoc, very interesting, while watching the plates of a sweet couple sitting next to me. I caught a glimpse of the plates they were eating and they all looked good, but my mind was set on the burger.

african volcano burger

A jolly good looking burger, isn’t it? It was a bit chilly outside so I ate at the back of the food-stall, feeling like a naughty little girl eating an illicit food, hiding in a shed. Perhaps because of the pork crackling?

burger african volcano

Honestly, I didn’t think I could eat it all when I started but soon I caught myself mopping up the last bit of sauce with the soft bun.

If you want to try The African Volcano, get there very early or very late. When I returned there after the wine, around 4.30pm, there was no queue. I might have just got lucky. I think you just have to be determined and catch the magic moment like I did.


Don’t forget to grab one of those brownies. They’re awesome, too. I can’t wait to visit there again, next time with friends.

#4. Best Wine Bars

One of the biggest changes I noticed was the number of wine bars compared to 5 years ago, so many, enough to do a wine bar crawl instead of a pub crawl in one night. Of all, I picked two to share with you.

Winemaker’s Club

It’s one of my favourites. Down the stairs of Holborn Viaduct is a hidden-gem, Winemaker’s Club.

The moment I walked in, the image of Gordon’s Wine Bar sprang to my mind; the dark, musty and quirky atmosphere. But its concept is very different. It’s more personal, more accessible, and the wines, though quite a small collection, are very unique.

The friendly staff let you try several wines on tasting until you find something you like. Once you have your wine, you can chill out at the romantic candle-lit table.

winemakers club

Allegracore Etna Rosso 2014 was chosen to entertain the evening and was good. I have a soft spot for Nerello Mascalese and since it’s rare, I take every chance to taste it. Speaking of rarity, they do have a collection of rare wines from lesser-known wine regions. Being there felt like being invited to a secret club.

The Remedy

Tucked away in a very unlikely neighbourhood, The Remedy is a charming little place where you can unwind after work or have a cosy evening out for good wine and tapas. It actually had the ambience of European tapas bars, casual and lively.

photo by Nadia Attura

Though I didn’t eat there, I glanced at other tables and the food looked delicious and I can’t wait to try some on my next visit.

Now I have a new favourite hangout in London and it looks like I’ll bid my farewell to my old wine spots.

I also had a sip at Shepherd Market Wine House  but wasn’t very impressed even though the place itself was lovely. If you want to taste some Grand Crus through the Coravin, well, why not? But not for me, thanks.

Are you adventurous? 

Then, head to Chiswick. Why? There are two reasons.

One is The Good Wine Shop. I listened to an interview with the founder on UK Wine Show a couple weeks ago – unfortunately it was after I got back! – and it sounded like my kind of place. Why don’t you go and taste wines on the Enomatic machine and chat with the friendly passionate staff?

While you’re there and perhaps you had a few sips of wine, you might feel like some food? What about some Italian? A little Tuscan, Villa di Geggiano is right next door! It seemed very authentic, and especially the wines were exceptional. I’d probably go again just to taste the delicious Chianti DOCG (organic&biodynamic). The owner and the staff are very likeable and genuine, and their energy seems to be transferred to the food and the wine.

Humble Delights: Garlic and Onion Scapes

When I got back home after 2 weeks’ absence, I was delighted to see my plants still healthy. This wine bottle watering system really worked! The bottle was still half full and the soil was wet. Now I don’t need to worry about plants when going on a holiday, yeah!

wine bottle

I’ve created a few dishes this week and some turned out really amazing. I can’t wait to share them with you. But for today, I’ll share some tricks you can do with humble garlic and onion scapes you probably see a lot these days.

When I see the scapes at the market, my knew-jerk reaction is ‘PICKLE’~!

Image result for korean garlic scapes

Picked garlic scapes by Korean Bapsang

This salty, tangy and sweet pickle is a delight at a meal.  But instead of garlic scapes, I’ve been seeing a lot of onion scapes. Did I miss them while I was away??

I bought the scapes anyway and pickled some of them since I couldn’t eat them all. I threw in some fresh green garlic cloves as well. When pickled, they develop a different flavour. I’ll start eating them after 2 weeks when the scapes are off the market.

With the rest, I cooked them simply stir-fried. My mum usually makes it with dried shrimps but you can add any meat or even nothing. I happened to have spicy fish cakes, which I made the day before.

Related image

So I added them, cut up, to the stir-fry, to make it a substantial meal without rice. Because of the delicate sweet flavour of the scapes, it’s best to season it simply with soy sauce and sesame oil.

You still got more scapes??? Then, you can make an omelette, pizza, pasta, almost anything that you’ll use onion or leek in. I was actually going to make an omelette in a skillet since I was only the one eating but then I changed my mind.

egg roll scapes

I was glad that I made this. It looks so pretty, doesn’t it? This particular rolled omelette has a bit of umami and is very delicious.

When making this kind of egg rolls, the square pressure pan, which Korean use for cooking fish, comes in handy. However, you can do it in a normal round pan but you won’t achieve even thickness on the ends.

Just roll it away while adding little by little the egg mixture, which has a bit of the soy based pickling broth. If you don’t have it, you can add a bit of soy sauce and mirin.

egg roll

It’s a lovely way to present humble egg rolls, isn’t it? You can use garlic scapes or even asparagus. I hope you’ll try this while they are still around!

My FIL sometimes makes an omelette this way after he learned it in Korea and shouts out, ‘Korean egg, Korean egg!’ at a family breakfast. Oh, my sweet FIL…