All posts tagged: healthy eating

cranberry pancake

Fluffy Spelt Cranberry Pancake with Yogurt Whey

Living in the proximity of three great open markets is a bliss for a foodie. I’ve been pondering if that’s the reason why many foodies live in my neighbourhood. I’m even luckier than most people because all three markets are within a walking distance and I go to each one for different things. Among the open markets is an organic market, which is held every Wednesday in Özgürluk Park. Honestly I don’t buy veggies there because they don’t look really fresh. Would I want fresh non-organic veggies and fruit or would I want wilted and old organic veggies and fruit? My choice is the former, at least here. But I still go there because that’s the place I get my favourite flour, buckwheat and spelt flour. Buckwheat has a nutty and bitter taste and spelt flour has a nutty and sweet taste, and they are good for different occasions. I usually buy spelt flour for making bread but this time I used it in pancakes because I was inspired by my recent guest, who introduced …

best Turkish olive oil

Best Turkish Olive Oil – Tested

UPDATE (Feb 2017): Since this post, I’ve tried other brands and found the two best Turkish olive oil, which I use daily. If you’re looking for good quality olive oil, Kursat olive oil , which has a shop in Nisantasi and Nermin Hanim’s Ovilo Early Harvest. Their unfiltered extra virgin olive oil is so delicious and they delivery products fast and safely. You can still read the post below for extra information on Turkish olive oil. I’ve been meaning to post about this for a while and it’s been dragged because I haven’t made up my mind about the best Turkish olive oil. Now my cupboard is crowded with bottles of olive oil and I have to stop buying now and write up the post and get it over and done with. If anyone is in need of olive oil, please come around and take one. 🙂 Olive oil is essential in the Turkish cuisine and culture, especially in the coastal regions. 80% of olives trees grow along the Aegean Sea and some of them …

Kimchi Shrimp Fried Rice with Balsamic Pomegranate Reduction

One of the things I had to give up after my infatuation with wine started to take a big part of my life is “kimchi“. I don’t have to explain about what it is any more, thanks to the Korean Wave, which has spread Korean culture and cuisine across the globe. I had an interesting encounter with a Korean lady, who runs three Korean restaurants in Paris. We talked about developing the Korean cuisine and matching Korean food with wines. I’ve heard about and experienced the popularity of Korean cuisine among the French in big cities, but after talking to her, it became more convincing. Korean food is known as healthy cuisine overseas whereas it’s known to me as the spicy and salty enemy of wine. So when discussing the issue of Korean food and wine, it brings up many aspects of flavours and cooking. I made this radish kimchi while I was in France and gifted a few people for a taste. People get excited about probiotics and health benefits of kimchi, and keen …

Turmeric Tea – Winter Defender and Magical Healer

Working around the kitchen always involves handling dangerous tools, knives and heat. I’ve had so many cuts and burns, let alone dry and rough hands. This time I got my finger cut really badly while running a knife through the hard crust of bread; the knife slipped and cut my finger instead. Oh, the sharp Opinel knife, my lover! Ouch, what a finger-stabbing that was! The cut was so deep that it wouldn’t stop bleeding. I had a bandage on overnight but the cut wasn’t closed and was still bleeding the next day. Then I remembered how I used to use turmeric for wounds and inflammation. I put some turmeric power on the cut and it stopped bleeding immediately! I have many recipes with turmeric on my blog as I love it for everything; the colour, the aroma, the taste and the health benefits. I add turmeric powder in marinade for meat and fish, or rice dishes such paella, fried rice, couscous, etc.; I sprinkle a little over vegetables. Who isn’t in love with Indian …

Clam and Scampi Chowder – with couscous, no cream

Sometimes tt’s good to make complaints, but not often. Since my public ranting about the lack of seafood in Turkey, I’ve had more chances to eat seafood, I mean rare seafood. Scampi! One evening Mr.O came home with bags full of all kinds of unusual seafood that I hadn’t seen or eaten here; big flathead type fish, squid and scampi with eggs. It was too much to finish in one meal. First, I boiled the fish and boned it, then ate it with lovely homemade garlic aioli. I reserved the liquid in the pot and processed it to make fish stock. The liquid was gelatinised overnight in the fridge and it became easier to spread it in a thin layer in a plastic bag, which is an alternative way to store liquid stock. Homemade demi-glace is stored in ice cube makers and chicken stock is stored in one-cup portion in plastic bags. How many people are bothered to do this nowadays even if it’s so easy? The next day I used the leftover fish to …