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Posts Tagged ‘yemek’

homemade yogurt01

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When the milk sleeps, becomes a beautiful homemade yogurt, best mate of bite size stuffed vine leaves (yaprak sarma).

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mercimek koftesi01

What if red lentils, bulgur, paprika sauce and cumin meet in a Turkish home in London and it’s raining outside and you want to drink few glasses of rakı and you have plenty of British crime dramas recorded on your tv?

Yes, prepare the lentil koftas (mercimek köftesi), pour the rakı, have a seat in front of the tv and enjoy!

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keci peynirli incir01

In Turkey we have delicious figs and Turkey is the biggest fig exporter country in the world. August is the season of Aydın figs (yellow and smaller ones) and September is the season of Bursa figs (purple and bigger ones). This morning we found delicious Bursa figs in Chapel Market and we prepared a little treat with them as a side dish for our risotto. Result: yummy!

Cut to four vertically 4 figs until the middle. Fill the figs with 25 g goat cheese each. Wrap each one with one slice of jamon serrano (you can use also prosciutto, bacon etc). Put 3-4 pinenuts and drizzle little bit olive oil to the top of each. Cook them in the oven on 225°C until the jamons get crispy. After taking from the oven, drizzle little bit Turkish sour pomegranate molasse to top of them and enjoy!

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Potted shrimp01

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After being away two weeks and not eaten home cooked food, today was a kitchen day at home. First we cooked purslane stew with bulgur which we eat a lot during summer with yogurt. Then made two small jars of peach marmelade to eat with cottage cheese for summer breakfasts.

After the potted shrimp tasting we had in Morecambe two weeks ago, we decided to try it at home and we bought brown shrimps from our local fish shop and prepared our first homemade potted shrimps.

Following a short research in internet, we made The Guardian’s recipe. With this recipe, we had one ramekin potted shrimps to consume today and one little jar to eat later. Recipe is easy because the brown shrimps are sold cleaned and precooked. And the taste of homemade one is much much better then the shop bought one.

The Guardian’s recipe, was suggesting to serve potted shrimps with hot brown bread, so we baked also a brown bread with fennel which we learned from our friend Ayşegül.  When the bread came out from the owen, our evening treat at the terrace was ready. Homemade brown bread with fennel, homemade potted shrimps, English goat cheese and Stilton cheese, Turkish black olives, Iranian mini dry figs and ice cold Polish oak vodka. Heaven!

Here is The Guardian’s recipe if you want to try:

200g unsalted butter
Juice of ¼ lemon
¼ tsp ground mace
¼ tsp white pepper
½ tsp anchovy paste or Gentleman’s Relish
200g cooked and peeled brown shrimps
Cayenne pepper, to serve

1. Melt the butter in a pan over a gentle heat, and then allow to simmer until you spot the first dark flecks – watch it carefully, or it will burn. Strain through some butter muslin, or two sheets of kitchen roll, into a jug.

2. Wipe out the pan, and pour in two-thirds of the butter. Add the lemon juice, mace, pepper, anchovy essence and a pinch of salt and simmer very gently for five minutes, then take off the heat and allow to cool but not set. Divide the shrimps between 4 ramekins, pressing them in tightly.

3. When just warm, but still liquid, divide the spiced butter between the ramekins and put in the fridge to set. Once solid, pour over the remainder of the clarified butter and return to the fridge to set.

4. Serve with a sprinkle of cayenne pepper and a lot of hot toast.

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Cottons Islington01

Cottons Islington02

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Cottons Islington04

Yesterday evening we went to Cottons Islington, a Caribbean restaurant in Exmouth Market and it was wonderful. The restaurant, the food, the coctails, the music, the service, everything was perfect.

Caribbean Masterchef 2011 Award winning head chef Andrew McIntosh’s each plate was delicious and well presented. Before our bottle of wine, we tried one of their coctails, The Jamaican Mule, a Caribbean classic of Appleton Special Rum, Angostura bitters, fresh lime and ginger beer.

Then as starters we had Callaloo aspargus and goat cheese tart, drizzled with sun blush tomato dressing and Cottons Caribbean mezze platter, salt fish fritter, plantain, Buffalo wings, ribs and garlic and ginger bread.

As mains we choosed their famous curry goat served with rice and peas and sautéed goat fish, in a light coconut lime leaf curry sauce, served with sea food rice. As dessert we tasted spiced pineapple tart with mango sorbet.

And for icing the cake we tasted one more coctail which called “Killer Dopi”. The info on the menu about this coctail made us to choose this one  for closing: This one’s only for the brave. Four different rums, apricot liqueur, Blue Curacao, orange, pineapple & fresh lime juice. Created to turn the living into a “Doppi” that’s Jamaican for Ghost.

Delicious!

Photos: Cottons Islington

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Pho Express01

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Pho noodle soup for a cold, dark (nooo waaay!) London day.

The tiny, tasty Vietnamese of our neighborhood. Big portions, fair price.

Pho Express is in 149 Upper Street, Islington.

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Books for Cooks01

Books for Cooks02

Small but beautiful bookshop near Portobello Road. They sell only cookbooks. Meat, soup, vegetarian, smoked, pickled, bakery, world kitchen, magazines… You have all the choices from all around the world to explore in labelled shelves and also “tze” french owner helps to find what you are looking for.

Bookshop has a small cafe where they are trying and serving each day different recipes from the books. They sell also their own small books with all this recipes which they tried with notes about their experiences and what they changed later on.

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A Very British Christmas Feast01

Last year was our first christmas in London and we were very excited about it. We were  familiar with christmas traditions in our country and many other countries but, except the one of the best christmas movies Love is Eveywhere, we didn’t have so much idea about British christmas.

We decided to experience it in a fancy place with a nice christmas dinner.  (Then, we were thinking that the christmas feast and the turkey time was Christmas Eve like in a lot of countries but we were wrong. Brits eat Christmas feast on 25 of December, Christmas Day and not dinner, lunch). All restaurants were taking reservations for christmas dinner (which was totaly different thing, this was for the christmas parties which people make with their friends in restaurants instead of home and during all december but no in christmas eve or day.) So we didn’t make christmas dinner shopping and until last day kept our hope for finding somewhere but we were wrong again. At the end, Christmas Eve and Day were not very “feast”ive days for us. After some light snack at home, we went to one of our favorite pubs (luckyly was open) and enjoyed the live music and warm British beer.

This year, after watching since two years all kind of Jamie Oliver, Gordon Ramsey, …etc  “christmas special” food programs, we decided having our “Very British Christmas Feast” at home. Days before we made our grocery shopping and ta taaa!

British turkey stuffed with meat, chestnut and onion  and oven roasted potatos with goose fat: done!

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Brussel sprouts and carrot cooked in our style: done!

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Christmas pudding with brandy cream and mince pies: done!

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Christmas crackers (of course purry ones): done!

A Very British Christmas Feast05

Instead of eating on Christmas Day, we had our christmas dinner yesterday evening, on Christmas Night. After the dinner, we realised why Brits eat christmas feast at lunch instead of dinner when we were drinking cups of tea and trying to digest all those goose fat, brandy cream, etc. We were planning to go this year again to the pub for the live music, having more booze and dancing. But we were knock-out and drinking tea, lying at the couch and looking to our christmas lights.

A Very British Christmas Feast06

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