How to cook spinach?

spinach

Of course, there are many ways but this is one of my favourites! I like cooking lovely purslane in a similar way to this as well. We need to wait for it to come into season I’m afraid:)

  1. Wash the spinach, leave in a bowl full of water and a bit of apple vinegar as it cleans the bacteria.
  2. If you’re using brown rice, boil it in a pan with water for 10 minutes to soften it a bit.  If you’re using white rice, skip this step.
  3. Peel and chop up a big onion.
  4. Peel and chop 2 or 3 tomatoes (or do it the easy way – buy some chopped tomatoes).
  5. Heat some olive oil in a pan for a bit, then add the onions.
  6. When they turn a bit yellowish, add the tomatoes.
  7. Then add the spinach and stir well. Don’t be scared to use the whole pack! It will look like too much, but it will reduce a lot.
  8. Then add a half a mug of rice to this mixture. (I like it with a lot of rice, but it depends on your choice).
  9. Then add 1 or 2 mugs of warm water depending on how thick the mixture is. Stir them altogether, the water level shouldn’t be too high above the spinach – just slightly over…
  10. Cook it for 10 more minutes then serve with a drizzle of lemon juice and a bit of yoghurt on the side.

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.

Tabbouleh – KISIR

bulgur wheat

“If you were leaving for a desert island which three mezes would you take along with you?” The reporter asks. Lebanese cook does not hesitate: “Tabbouleh, tabbouleh and tabbouleh.”

This was on BBC radio the other day while I was about to start making tabbouleh or Kısır as it is said in Turkish. And I do believe that it is one of the easiest and tastiest meze i ever had. Also very healthy as it is cooked with bulgar wheat.

It is one of the dishes my mom used to do for tea when her friends were coming over. In Lebanon, they like it is more like parsley salad. which I quite like as well. Ok, let’s begin then!

What do I need to buy?

  • 1 Cup Bulgur Wheat (fine grained you can find two types of bulgur wheat either fine or for rice)
  • 1/2 Cup olive oil
  • 1/2 Cup lemon juice
  • 2 – 3 tsbp of tomato and pepper paste
  • Salt and ground black pepper to taste
  • 1 cucumber
  • 1 bunch flat parsley
  • 1 bunch mint
  • 5 -6 spring onions
  • 2-3 ripe tomatoes finely chopped (optionally peeled)
  • pomegranate sauce (optional and could be found in middle eastern shops)

How do I cook it then?

  1. Cover the wheat in boiling water and let stand for five minutes it will absorb all the water
  2. mix lemon juice, oil, salt and pepper then add half of it over the wheat.
  3. Chop the spring onions, parsley, mint, tomatoes and cucumber.
  4. Mix all the vegetables with bulgur wheat while stirring add the rest of the oil- lemon juice mixture.
  5. If you can find some pomegranate sauce this is the time to add it. It has a sour taste so It is important not to add a lot if you put lemon juice already.
  6. Refrigerate few hours but you can have it without refrigerating.
  7. Tabbouleh is ready, you can have it with some iceberg lettuce a well, enjoy!

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!