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Honey-roasted parsnips with red onion, panch phoron, chilli, garlic and parsley
Hot, sweet, garlicky and bright with parsley and lemon – the good old parsnip is far more interesting in this company. A real revelation, in fact. The whole winter I’ve been roasting it with honey, red...
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Orahnjaca (Walnut roll)
Orahnjaca or orehnjaca (pronounced ‘orahnyacha’ and ‘orehnyacha’ respectively, and with an audible ‘h’ sound, like the ‘h’ in ‘hotel’) is roll with a yeasted dough and walnut filling. I used to think...
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Spiced carrot and caramelised onions soup
Reminder: Birthday giveaway open until 19 May! Do join in! This shouldn’t be soup-making time, but unfortunately it is, so let me share with you what has become my favourite way of making soup. The...
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Istanbul Yoghurt Treat
There was always yoghurt, tahini and honeycomb, amongst many other things, in our hotel in Istanbul for breakfast. One morning, I had an idea to combine them, and so I did. It was delicious! I loved...
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In and Out of Blogging
In an Istanbul traffic jam, half a fig passes hands. Plump and purple, glistening in the afternoon sun. A smile radiates a man’s face. His pleasure warms my heart. The fig was a gift from a generous...
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Sri Lankan-style chickpeas for Lisa
I’ve created this dish especially for a blogging event run by a one of my favourite bloggers, Lisa from Lisa’s Kitchen. The event is No Croutons Required, and the this month’s topic is chickpeas. I...
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Seasonal treat: Jerusalem artichoke soup with lemon zest and parmesan
Just a recipe today for this seasonal treat: Jerusalem artichoke soup with lemon zest and parmesan. I kept it simple. Clean tasting and light, with a gentle Jerusalem artichoke flavour, heightened with...
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