All posts filed under: Recipes

baked fig

Baked Fresh Fig, Cheese, Lavender Filo Pie

Morning air is getting crisper and I watch the vine leaves changing their colour everyday. I have no idea how fast summer has slipped away without having a proper swim! Despite the hectic daily routines at the winery, I thought I’d be respectful of those who are wondering about my whereabouts and waiting for delicious stories. I’m far from my kitchen and real life, and am living a dream life. I’ve lived through the full ripening seasons here and the harvest has started and the daily work leaves me little time to go online. I’ve learned and am still learning a lot and I’ll share my experiences here once the most important part of the harvest ends. Are the figs still around? Before coming back to the winery for harvest, I had a short break at home. Whenever I’m back, I just dive into the kitchen and get cooking, though there’s no one else to eat with. Farmers markets and streets were full of figs and other forest fruits that show up for a short …

parmesan okra

Two Delicious Okra Recipes You should try

Okra aka. lady’s finger. Do you like it or hate it? Hubby wouldn’t even look at it. My encounter with the strange vegetable was in Turkey and I’d had some dishes with it but had never been so keen till I listened to the podcast, Leah Chase: The cook who changed America. Though I’ve never had the Gumbo stew, I can imagine what it’s like and it sounds delicious. Okra, originated in Ethiopia, is found in many dishes in south east countries and many with seafood as in this. There’s a plenty of Indian okra dishes, too, including this one, which looks yummy and healthy. Here in Turkey, it’s called ‘bamya‘, and usually cooked with tomato based stew with or without meat and is, as usual, overcooked. So unless you trick yourself to like it, many people get put off by the slimy texture. The longer it’s cooked, the slimier it gets. So it’s useful in stews and soups as a thickener and I sneaked some chopped okro(plural) into baked beans for English breakfast one morning. And …

octopus

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 …

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. This is one of those vegetables that you buy …

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! 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’~! 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 …

stuffed artichoke

Stuffed Artichokes with Shrimps and Peas

Artichokes! It’s that time of the year again. Since last year, I’ve been buying whole artichokes, not only the bottoms, and enjoying stuffing them with various ingredients. This time, I decided to stuff them with peas and shrimps. The peas, which tend to appear all around the year in the west, are a seasonal delicacy. So it becomes a family sport to shell kilos of them for freezing. I often see a woman or husband and wife or a mum and a kid or bearded manly men sitting around the table and shelling the peas outside small restaurants. In my house, peeling garlic and shelling peas or nuts is hubby’s job. I would then freeze some to use for the next few months. It might sound tedious but it’s quite relaxing and even romantic when you do it together! While hubby was working at the peas, I prepared the artichokes. I usually trim them before boiling but this time I boiled them first before scraping out the hairy choke with a spoon. I think it was easier this way so I’ll stick to this method. Don’t throw …