PINE NUT PUREE
A simple way to add a creamy element to your table without having to use dairy – we love how just one ingredient can create such a complex and delicious spread. 350g pine nuts Toast the pine nuts in a dry frying pan over medium heat, constantly stirring until the pine nuts start to toast, […]
Red Lentil and Apricot Soup
This is the most common of Turkish dishes served all day long, even for breakfast. 3 tablespoons extra-virgin olive oil 1 large onion, peeled and finely chopped 2 medium carrots, peeled and finely chopped 3 cloves garlic, minced 95g (½ cup) dried apricots, cut into quarters 1 teaspoon cumin seeds 1 (400g) tin (can) chopped […]
TURKISH DELIGHT PAVLOVA
Turkish delight is actually called Lokum in Turkish. Legend has it that a British traveler brought the sweet back home and named it after its place of origin and how delightful the sweet gummy treat was to eat. We have taken all the flavours of Turkish delight and made them into a celebratory Pavlova. Many […]
AUBERGINE SPREAD
Aubergines are an incredibly versatile part of Turkish cuisine, functioning either as the main ingredient, a side dish, or a receptacle. When choosing an aubergine, look for ones that feel heavy for their size and have glossy unblemished skins. 2 medium aubergines (eggplants) 1 red pepper 2 plum tomatoes, cored, and seeds removed, diced fine […]
Homemade Noodles (Pasta)
We think of Pasta often as being exclusively Italian, but we couldn’t be more wrong. The origins of pasta or noodles are in the far East. Archeological digs in China have found remains of pasta dating back to 4000 BCE. The pasta travelled west along the silk route, and into Europe through Spain and Sicily. […]
Roasted Carrots and Beetroot with Pomegranate
All the flavours of autumn and Rosh Hashanah converge in one super-easy, incredibly tasty dish, with a hint of the Middle East. If you can’t find chantenay carrots, substitute for regular carrots, peel them and cut into batons. 500g chantenay carrots, trimmed and scrubbed 500g baby beetroots, (or regular sized cut into quarters) peeled and […]
Pan Charred vegetables with lots of extras
I wanted to share with you the way I’m cooking vegetables right now, a blast of heat from the pan so that the flesh gets blistered and charred and a bit of steaming if the vegetable needs to cook longer. Then drop a couple of flavour bombs into the mix and you have vegetables that […]
MANGO SORBET
I have this clear memory of living in Caracas, I couldn’t have been more than 3 or 4 and my mother had brought back from the market a massive mango, it was so big that I couldn’t get a hold on it. My mother went on to slice off each cheek and hand one to […]
DINOSAUR NACHOS
Adapted from Matt Preston Serves 6 We don’t really associate Jews and Mexican food, yet from the earliest time that the European conquistadors made their way west from Europe to the Americas, Jews were more often than not on the ships along with them. Often as ‘New Christians’/Conversos. Many of these Jews and New Christians […]
