Marrow with feta and mint

marrow
marrow

It has been a while I have tried this but because of work, had no time to update my blog, so apologies. I am hoping to write more stories coming weeks.

Now, we can say marrow is a type of squash or a courgette so I prefer to cook it as I do to other squashes.

1 big marrow
100 grams of feta or alternatively a hard cheese
fresh or dry mint

50 gr of puy lentils
2 – 3 garlic cloves
red pepper sauce or red chilli flakes
blackpepper
olive oil

1. Cut the marrow in half and clean the seeds. (If the marrow is too hard, then boil it for 10 – 15 minutes before cutting into half.)
2. Boil the puy lentils quickly whilst grillling the halved marrow for 10 minutes
3. Mix the crushed garlic, feta, puy lentils, blackpepper and red chilli flakes with enough olive oil, stir well.
4. Take the marrow out of the grill, check if it is soft enough, if not keep in the grill a bit more, try not to burn the top part.
5. Then take the marrow out again, take the flesh out and mash it with the mix you prepared.
6. Put it back inside the marrow skins, add some mint then grill for about 10 minutes.

Enojy!

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How to make butternut squash taste delicious?

butternut squash

Well, easy, having tried this recipe, butternut squash is no longer an unknown! Everytime I saw this yellow funny shaped thing in the market, I wanted to buy, but had no idea how to cook except in a soup. Eureka! It is a recipe Ebru suggested but she says it is some well known chefs recipe, so as soon as I learn, I will let you know. (Now I can confirm that it is a recipe from Hugh Fearnley – Whittingstall )

Lets start now, ingredients for 4 people:

two equal sized butternut squash
feta cheese
parsley
olive oil
garlic cloves 2- 3
paprika, black pepper, salt

1. Halve both butternut squashes into two so, now you have for pieces.

2. Crush the garlic cloves then put some olive oil paprika, black pepper and the crushed garlic in a bowl and mix them well then brush this mixture onto the butternut squash.

3. Heat the oven to about 200 c then put the butternut squash halves onto a tray, leave for about 15 minutes. Check them with a fork if they are not soft enough, leave more.

4. Once they are softened, take the tray out, with the help of a knife, scoop out the flesh of the squash then mash it with feta. After that, add the mixture inside the butternut squash skin.

Courgette and peppers

Courgette and peppers

Hello everybody!

After a long break, I am back with many recipes, but this time I won’t run away promise.

Now this is a very easy and healthy recipe. You can also keep thıs dısh in the fridge for few days so good for busy days at work. I will write alternative courgette recipes as it is one of the favorites for many vegetarians.

What do I need to buy?

2 or 3 courgettes depending on the size

2 medium size peppers (different colours look nice when you serve:)

onion

2- 3 cloves of garlic

olive oil

yoghurt

How do I cook it?

1. Chop the courgettes and peppers in cubes. Onions the same in another bowl.

2. Put the olive oil in the pan, and cook the finely chopped onions until they start turning yellowish. Do exactly the same with peppers.

3. Then add the courgettes, stir them altogether then let the courgettes leave and absorb their water back. You can pt the chopped garlic at this time. Simmer them for 15 minutes and after that your dinner is ready, serve it hot or cold with a spoonful of yoghurt and some toasted bread!

Samphire (with olive oil)

Samphire (with olive oil)

Hello again!

After a busy time, I am back with many recipes

This one in particular is one of my favourites: Samphire. Apparently in Britain, it is known as the “poor man’s asparagus,” and it is easy to find on the East Coast around Norfolk. And I heard rumours that they sell it around Dorset as well. Anyway, I will not lose hope and as soon as I learn the location of the hidden Samphire planet, I will let you know! Because it is definitely worth looking for (I brought them here from the Aegean).

You can gather it by yourself if you live near the coast. The best time is in July and August.

Samphire grows up in coastal areas, is very salty, and is good with fish or just as a salad.

But as it is very salty, it is better to boil it first for few minutes in order to get rid of the salt.

Right, here are the ingredients:

What do I need to buy?

1 or 2 bunches of Samphire

2 – 3 cloves of garlic

olive oil

lemon

How do I cook it then?

1. Very very easy… Just wash the samphire with cold water and throw away any stems that have gone yellow.

2. Boil them for 5 minutes, then check them, and if they are too hard, continue to boil for a few minutes more.

3. Pull the flesh from each stem and move it to a bowl or a plate. See below.

Samphire

4. Depending on how you like it, season it with crushed garlic, 3 – 4 desert spoonfuls of olive oil and the juice from half a lemon.

Your lovely Samphire is ready in 5 – 10 minutes!

Enjoy!

Green Beans and tomatoes (with olive oil)

green beans size 600

Hello, hello!

Back again, with a classic summer recipe! I don`t know if it is cooked around other parts of the Mediterranean but I do know it is surely a dish you cook a lot whilst you are dealing with 40 degree Celsius heat in the Aegean. When it is hot, it is hard to eat heavy food – that’s why most Mediterranean countries have these lovely olive oil dishes.. So, what is our first lesson? We have to keep a nice bottle of olive oil in the kitchen:) ( I will tell you how to choose a good olive oil later)

Some info about fresh green beans: First of all, they have vitamins A, B, C, phosphate, potassium, iron and calcium. If you prepare green beans with olive oil you will get the most benefit of these.

Right, now how to choose the right green beans? In the supermarkets there is no choice, so go with the thin ones if you can find them, but If you have a farmers market, then you can ask for an easy to cook version.

If they are too hard, boil them for 10 – 15 mins before you start cooking.

What do I need to buy?

The ingredients are:

A pack of green beans (normally 300 gr or so)

1 onion

2 – 3 tomatoes (depending how tasty or how big they are)

3 – 4 cloves of garlic (depends if you like it)

1 tea spoon of salt

1 and a half tea spoons of sugar

5 – 6 spoons of olive oil

How do I cook it then?

1. Put the olive oil in the pan, (the hob should be high at this time) and add the finely chopped onions, play with them until they start turning yellowish.

2. Add your tomatoes with their juice, and let them relax. Then it is time to add the chopped garlic cloves.

3. Stir them altogether, then add the green beans, and stir them with other ingredients. Whilst doing this, boil some water and add it slowly to your pan. Keep in mind that the water should be slightly higher than the level of the green beans. Bring them to boil then lower the hob to medium.

4. Cook them for 15-20 mins (depending upon the hardness of the green beans) and check whether the green beans have softened.

If not, then add some water (but not too much, we don’t want it to taste too watery).

5. After they have cooked, put them on a plate or in a box and let them cool down in the fridge. The green beans are ready and you can eat them for the following three days unless you leave them outside..

Afiyet olsun !

a.,