Piyaz (Turkish white bean and tahini salad)

IMG_2884.jpgWhen we lived in Istanbul, we used to frequent a fine establishment near our shop, called the Meşhur Tarihi Sultanahmet Halk Köftecisi Selim Usta – yes, a bit of a mouthful, it roughly translates as ‘The famous and historic Sultanahmet people’s meatball seller, Master Selim’. It is my kind of place because I hate making up my mind from a menu, and there’s really only one reason to go there – to entirely pig out on köfte and piyaz. (Talking of pigs, see later para). Continue reading “Piyaz (Turkish white bean and tahini salad)”

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Vegetable ‘Harira’ (vegan)

IMG_1581.jpgWe’ve just about recovered from our horrible Monday dinner experience, so Veganuary is back on track for now. We ate out with some friends last night and I managed to cobble together enough vegan-friendly items from the menu to form a very presentable meal. I may  yet make it to the end of the month without giving in – at the moment, the only thing I am really craving is cheese. Luckily, the cheese choice here is not exactly exciting, so that’s helping my cause – if I were within a stone’s throw of Neal’s Yard Dairy or Paxton & Whitfield, it would be quite another story and very likely that I would be found face down in the nearest wheel of Brie.
Continue reading “Vegetable ‘Harira’ (vegan)”

What to do with that Swiss Chard in your veggie box

IMG_1162 (600 x 450).jpgToday is probably the hottest since we arrived back – ironic, since we’ve just moved into September. This morning it was 44 degrees, but has now cooled to a more manageable 34, so I might yet venture out – according to our little weather station, the temperature has been as low as 27 at some point since midnight – not sure when that was, I must have missed it while I was asleep. When I had my morning swim, I complained that the pool was starting to get cold – a quick temperature check assured me it was still 32 degrees in the water – it must have been the super-hot air temperature confusing me. Either that or I really have turned into a total wimp. Continue reading “What to do with that Swiss Chard in your veggie box”

Asian ‘lobby’ rice pot

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My brother loves a ‘lobby’. The kind of thing where you just lob everything into the pan and hope for the best. Despite his enthusiasm for throwing caution to the wind, I tend to be marginally more scientific about it – I start with a recipe, pick it to pieces, keep the bits I like the look of, and change everything else. I don’t apply this principle to baking, I hasten to add – in that case, I would definitely try the recipe first, then make modifications. Continue reading “Asian ‘lobby’ rice pot”