All posts filed under: Desserts

Best Strawberry Jam – No Pectin, Brown Sugar

Now these fruit are giving way to… … this. Melons and watermelons are in sight. I love the fact that the fruit and vegetable trucks are going around in suburban, even urban streets. Not only fruit and vegetables, but also fresh milk and eggs are delivered to your door every morning. The sight always makes me smile, and thanks to my smartphone, I get to take instant street shots like these, for which I appreciate the perks of the technology nowadays. Now many people might be making or have already made strawberry jam so I’m rushing to share with you this amazing recipe that doesn’t require pectin. These days many people don’t eat as much fruit conserves as in the past because fresh fruit are dispensable and above all, they are more aware of the white sugar. With everything else we can eat more often, we have to compromise somewhere and for me, it’s white sugar. I do eat it but try to substitute for brown sugar or honey whenever possible. But never for my …

Pumpkin Orange Aphrodisiac Muffins

Ok, it’s still drizzling outside and so cold! I wish I had posted this earlier. I’ve noticed many people sniffling around as the temperature fluctuates at unexpected degrees during the day and the night, let alone the surprisingly cold weather last week. So I did some baking to warm up the house as well as the body. But maybe it was too late that I did it! So what did I bake? Pumpkin! I don’t see why I can’t indulge in pumpkin outside its season , especially if you’ve got fresh cut pumpkins stored in the freezer from the last winter. I was also given a whole fresh Japanese pumpkin recently so I had to get rid of the old ones. I freeze many things for survival; I even started to freeze cheese, I mean French cheese, which I used to consider as a crime, killing the goodness in it. But hey, we adapt or we die, and  it’s been feeding my craving for French cheese every now and then. There was a small dinner …

Soirée des Gourmands @Eat with Me – Delicious Evening with Comte and Jura Wine

When I got back to Istanbul, I wanted to eat some lamb because I, who was indulging in duck meat, I’d forgotten to eat lamb while in France. So I made lamb shanks as the taste of beef bourguignon, which I’d pulled off not long ago, was still lingering in my palate. Well, it just happened to be another dish that I had to brag about. Maybe I’m born a slow cook. I mean literally I can’t cook fast, and if I have to rush, I panick and freeze to the spot. That’s why I’m still a home cook, not a chef. But this might change after the dinner I had with a woman, who came to my dinner last Saturday. This lamb shanks I made by incorporating a beef bourguigon recipe into traditional lamb shanks was the best I’d made and tasted. The fall-off-bone tenderness is just a beginning and the rich flavours and aromas were just incredible. I didn’t even need a fork to eat. The main concept of my blog, which seems …

Taste of Savoie and Jura / Healthy Buckwheat Banana Bread

Cyrille and I cooked amazing dishes every night during the 3-week holiday, which wasn’t good for his regime, however, sometimes having a guest is an excuse to spoil yourself. Now I’m back home, next stories on my Jura holiday would be written in retrospective. One of the longest exploring the region was to Gex, the town of Bleu de Gex cheese, up the Jura Mont Rond, down through Mijoux, a ski town, and through Comte farms. So this post will have many photos of the beautiful sights but not as many as I’d like to share. I visit each cheese town as if I were a holy pilgrim; paying a visit to the towns where my favourite cheeses are made and that give me so much pleasure is almost spiritual, and the same goes for wines. We walk through small streets, soaking in the sun and autumn colours. Stalls at the weekend market were packing up but we managed to get a few goat cheeses, one of which I’d forgotten of and had on my last …

Confit de Carnard / Quick Easy Fondant au Chocolat

The days of blue sky, as in the photo, seem to have ended in this part. The trees have lost their charming colours and now have more naked colours of brown. As I’m having my last week in Jura, I’m already being nostalgic, looking at all the photos from my crazy 3 week-long adventure of the Jura mountains and Jura wines. I have the last mission to complish, which is to visit the froggy lakes that were featured in Triplets of Belleville and eat frog legs, which will be the last supper to celebrate the end of my gastronomic holiday.

Being a Gourmande – Full Course: Escargot to Best Pear Tart / Saint-Joseph Rhone Wine

I’ve been cooking everyday and indulging in eating so much that I hardly have time to sit in front of the computer. In a way, I’ve been deliberately trying to stay away from the computer as being in France is a holiday and a treatment for the pains in my back and shoulders that I’ve had for quite a while. Blogging means a lot of sitting, whether it is for writing or working on photos. But once committed to blogging, one feels anxious when I don’t post anything for more than 5 days. I wish I could post everyday – I probably could if it was just about writing – but a big part of my blog is the photos as you can see. I love taking photos of food. My photos aren’t so professional like the ones you see on blogs of professional food photographers, with beautiful lighting and props, etc.