I just noticed that my last blog post was back in January for December’s Cookery Calendar Challenge, more than a month ago. Several things have got in the way of blog posting – we were away for ten days in January, looking after a family of Greek rescue cats in the Midlands while visiting various branches of the Tassell/Pearson family and now (I can hardly bring myself to say this) I AM ON A DIET. Yes, the dreaded ‘D Word’.
While we were in Warwickshire, I met up with my old school friend Carole, who was about to embark on the Slimming World programme. Last summer’s pasty frenzy left about 50% of my summer wardrobe rather too snug for comfort – painfully aware that I will be needing to wear it in a few weeks time when we get back to Turkey, I decided I would keep Carole company. Continue reading “Chicken and sausage cassoulet”
Sausages are not common around these parts. The Turks make sucuk (pronounced ‘sujuk’), which is like a cross between pepperoni and chorizo, though obviously no pork is involved. It comes in two forms – sweet and hot – which refers to the heat level of the paprika which forms its main flavour. It appears with alarming regularity on pizzas and in toasted sandwiches, as well as being the main ingredient for sucuk yumurta, a breakfast dish where beaten eggs are added to sliced sucuk which has been fried in olive oil – you end up with a kind of hot, oily, spicy, sausagy scramble. I’m not a fan of either eggs or sucuk, so that particular combination of ingredients would definitely constitute my Room 101 breakfast. What’s wrong with a bowl of cornflakes? 
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