We’ve finally had our first rainfall after a long dry summer, so the trees have had a lovely wash and are bright green again for the first time since June.
Turkish students are back at school, their parents are back in their offices, and the beaches of Kaş are once again a safe place to while away a sunny afternoon. Continue reading “Mushroom, tarragon & walnut tart”
I’ve just spent a week in England, moving our furniture into storage, as the sale of our house completed on Friday. The weather in the UK was absolutely glorious – miles better than here, where I was welcomed back by one of the very chilly winds that are a speciality of this area – one that had come down straight over the Russian Steppes, then the freezing cold Black Sea, with a quick pass over the snowy mountains that form the entire Turkish interior between here and the north coast. By the time it reaches us, it would freeze the Sahara. Continue reading “Apricot frangipane tart”
Our friends have sold their apartment and the deal concludes this coming week, so they are having a farewell dinner for a few of us this evening. My task is to bring the pudding. I had planned to make Heidi’s Tongan coconut tart, which we came across on our recent holiday there (a kind of lovely gooey coconut custard in a crunchy case). Unfortunately, one of the other guests hates coconut, so I’ve had to have a re-think. I WILL do the coconut tart, but you will have to wait a bit longer for that one. Continue reading “A very lemony lemon meringue pie”
When I have a weird collection of vegetables in the fridge that need using up, my thoughts immediately switch to one of three things: soup, curry, tart. I bought a big bunch of spinach at the weekend, not really knowing what I was going to do with it, and there it was, still glaring at me when I opened the fridge to get the milk this morning.
There were also a couple of tired leeks and half of a wedge of goat’s cheese, which I must confess is long past its sell-by date (things like goat’s cheese shouldn’t have a sell-by date in my opinion – it just gets tastier. If it really has gone over, it will be sporting some kind of colourful mould that will give you a tip-off that it’s going to try to kill you if you eat it). Continue reading “Spinach, goat’s cheese and walnut tart”