All posts tagged: nature

Turkish pancake

You say Crumpet, I say Akitma! – Holey Pancake Day Out in Canakkale

One of our family rituals for spring is a visit to MIL’s village to collect some spring food items. The day always starts with the most anticipated breakfast with akitma. It’s meant to be a carb-loading day, which happens only once in a while, so why not just enjoy it? Akitma is a pancake leavened with yeast, which fits somewhere between a pancake, English crumpets and French crepes. The texture and the holey appearance place it very close to English crumpets though. This cross-cultural root of akitma made me look deeper into the history of crumpets, pikelets, pancakes, etc. The fact that akitma is eaten specifically in this Thracian region of Turkey coincides with Bulgarian pancake, ‘katmi‘, though the latter has more eggs. I’m not a food anthropologist but it might be fair to say that akitma is the holy mother of  the later more-refined crumpets in the Victorian era? The more I eat it, the more I appreciate the honeycomb-like holes and spongy texture. Butter, honey, or anything put on it will be trapped in all those tiny …

Life in the Vineyard – Part 3: Nomad Chef’s Food Story

Sarkoy, though famous for wine, doesn’t have much to offer in terms of food and, having realised that earlier on, I brought survival packages of foods, spices and freshly ground coffee and my travel mate, a Vietnamese Phin filter. As you know, where Namie goes, there is food, not just food but thought-provoking food. Since I don’t like repeating a meal and my tummy has a limit for white bean stew (kurufasulye) and meatballs (kofte), I opted to cook instead of eating the food delivered to the winery. I try to cook no matter how tired I am, as long as I can lift a knife. The process of thinking what to cook is a therapeutic mental exercise and my body benefits from the simple clean food I make. Without fancy tools and pots, let alone a proper stove and a decent knife, I’ve been cooking just as fine as I’m a well-seasoned cook. The food produced from my tiny kitchen with an electric single hot plate and a kettle is getting more sophisticated day …

cabernet sauvignon

Life in the Vineyard – Part 2 – Harvest

Today marks one month of harvest work at Chateau Kalpak. I came back here with a small suitcase of clothes and a big bag filled with my pantry essentials. After 2 weeks here, the temperature dropped suddenly and most of the clothes I’d brought became unsuitable, not only for the weather but also for the work I do here. Red wine stains everywhere! Luckily, our sweet staff has given me some of her old clothes so I’m managing to survive so fa r. More than surviving really… I’m revitalising my inner soul and body here. I wake up every single morning, thanking to the nature and thanking to everyone who made it happen. Hubby is missing my food so much! And my in-laws are looking after our dog. My in-laws visited me and saw how happy and exuberant I looked and confirmed how happy people are when they do what they love. No matter how old you are and what obstacles you have, you’ve got to live your dream after all. While most wineries have finished the …

edirne

Weekend Break in Edirne: Food, Horses and Arda Winery

Hubby and I visited Edirne over the Easter weekend and came home with enough wine and cheese. It was a breeze to drive there from Canakkale and I’ve found some foodie secrets. But before food, let’s get over and done with the much-talked-about sight, Selimiye Mosque. There are three mosques surrounding the main square including Üç Şerefeli(three balconies) Mosque with three minarets in a unique Seljuk style. Selimiye Mosque… commissioned by Selim the Drunkard, is the magnificent masterpiece of Mimar Sinan. Yes, it was grand and different in style, the most distinctive feature being the 8 pillars, instead of the usual 4, supporting the gigantic dome, which surpassed that of Hagia Sophia in the diameter. Sadly, my food lens failed to take it all in. One of many myths about the mosque is the reversed tulip carved on one of the marble stands, and if you’re curious, look for it while admiring the intricate paintings and motifs. Another myth is that when you first arrive in the city from the Istanbul direction, you can only see two minarets(towers) and all four become visible as you …

Autumn Colours of Jura / Seafood Tartare / Blue Prawn Gratin / Fondant Ice Cream

Yesterday I made tartare au saumon fumé, well, smoked salmon tartare;please excuse my overuse of French. I’m still in the holiday mood. The smoked salmon was a gift from a Canadians guest, which is home-made. I happened to have some avocados so I threw it in a bowl with chopped tomatoes, onions, garlic, dill, etc. It’s simple but delicious. That dish reminded me of this post I had been meaning to post but been delaying because there is so much rambling in it. I hope you don’t mind it but at least enjoy the magnificent photos of the Jura mountains at their best. Just down the road from the house there is a path in the woods that leads to a bridge or a river. We set off for a walk to look for mushrooms, but the walk was the main and the mushrooms were just extra bonus, just the way one’s life works. Reaching a goal isn’t important; what’s important is what you meet on the way there. We didn’t have much luck with …