All posts tagged: Turkey

Autumn Spirits in Safranbolu

I couldn’t think of the best way to break the two-month long silence on my blog… I am sure that all of you had assumed that something might have happened or I’d been busy. Yes, both. I concentrated on finishing the book and there was an overseas trip to Korea for 3 weeks, regarding work as well as my love life; a Turkish man goes to meet a Korean family for the first time. I’ll try to share some of the most interesting stories in the next posts to come. Now the book’s been handed in but the anxiety is still there; I thought I was not going to make it to the deadline. So after all the past stress, I will try to relax till the end of the year, instead of cooking and taking photos crazily, to stay focused on what is the most important. Nature, natural, neutral…. Had I known earlier that Turkey has this kind of landscape to offer… Last week, right after Mr.O and I came back from Korea, we …

Turkish Melon Yogurt Ice cream

As you might have read, I went on a guerrilla trip from Istanbul to Bodrum, joining Mr.O’s relatives and friends along the way. When we were coming back to Istanbul, we brought some Aegean foods with us. The things I always pick up at the roadside stalls are tomatoes, melons and watermelons, for which  Canakkale is renowned, while we snack on fresh figs and other fruit close to Izmir while driving. I love a road trip in late August because of the lush landscapes and the sight of fresh food stalls at village markets. I will share photos from a market in Bodrum in another post later. Also, I always look forward to tasting ice cream in Canakkale and Assos, where you can taste the best ice cream in Turkey, which is a slightly different or improved version in my opinion, so fresh and not so sweet. In case you are new to my blog, I can link you to the eternal place in my heart, Assos and how it is the reason I fell …

When Turkey meets Poland?

I’ve just come back from a short sea break in the Aegean sea. I’ve posted some photos on my FB page during the trip as I was feeling guilty for keeping the readers in suspense, but here I am back to my sweet home and to where I’d left off. What makes a great cuisine? I’ve put this question to many chefs and each time I get “mixing” for an answer, taking freshness as a base. Many chefs say that they’re always pressured, if not inspired, to travel overseas and come up with new dishes with new tastes. It’s so true when you look at the history of world cuisines. The time of homogenous cuisine has long gone as more and more people travel and experience diverse flavours. Imagine the world where everyone eats the same food and all the restaurants cook the same dishes. B.O.R.I.N.G. Life is too short to eat the same food twice. Inspiration is in the hand of chefs who care about what we eat. When I walk in the streets …

Rustic Chicken Roquefort Chestnut Tart – Free-range chicken

The good thing about French cheese is that it has no use-by date. I’ve been surviving on the French cheese I brought in May. Your question would be either “What much cheese did she manage to bring?” or “How long has she kept it?” A bit of both if I may answer your questions. I brought about 4kg of cheese and *** bottles of wine (I can’t say the exact number in case customs officials come across my blog, so the stars are the number of syllables), and I’ve been gnawing them as slowly as possible. Seeing that it’s getting closer to October, I thought I could make another visit to France for cheese, wine and study again. So it’s time to indulge in the last remaining cheese.

Mini Blue Voyage and 3 min-One-Pot Pasta

I was on a surprise holiday for the entire las week. I ate, swam, ate, swam, ate, swam at luxury resorts – of course, not at my own expenses. I am more of a rough-it type – and the last two days I was out in the most beautiful cove in Fethiye, which is on the route of Blue Voyage. I was privileged to be on a private boat of an amazingly honourable and hospitable man. Spending time in the sea surrounded by luxury yachts and millionaires was quite an experience that one could dream of. I’ve always fancied owning a boat and living on it, sailing all round the world – who haven’t? Sleeping on the boat was like sleeping on a rocking cradle, which I was comforting and help to sleep better. The meals cooked onboard were exquisite, too. Why is food cooked at the camp so delicious? Is it the simplicity or the surroundings giving a relish to the food? Is it simply that you have more appetite when outdoors, being active? …