Month: April 2017

“AÇMA” Buns With Olive Oil – May Day Bun Day

Published by Asli

As I am writing this blogpost, I am eating one of these soft, puffy, melting-in-the-mouth buns and remembering my childhood. Most of my best memories back in Turkey involve food or are around food, and these buns bring out some of them.

Vegan Monday: Chocolate Mousse With Avocado And Wonderfulness

Published by Asli

Back in February, I made a fully gluten free yoga brunch here in Helsinki. As usual, the brunch was vegetarian, and there were also many vegan options. This chocolate mousse was one of the sweets in that brunch, and it was a hit. Especially my friend Essi, who did the yoga part of the brunch loved it very much!

Gluten Free Thursday: Rice Cake With Dried Cranberries, Lingonberries And Cointreau

Published by Asli

I absolutely love using citrus family in recipes. When I baked this cake the other day, my apartment smelled crazy with lemon and orange. It was the freshest moment of the week, to be honest.

Fried Eggplant, Potato And Peppers – With Garlicky Bread

Published by Asli

I LOVE vegetables. I am not vegetarian, officially. But in practice, I actually lead a vegetarian life. My catering menus and eating events are also almost always vegetarian. Among all, there is one vegetable that I cannot live without: eggplant! (And I cannot go back and check now, but I probably said this over and over again in my previous eggplant recipes…)

Carrot Purée With Caraway Seeds And Yogurt – Dipping Sauce For Bugs Bunny

Published by Asli

I sometimes feel like Bugs Bunny – I cannot get enough of carrots. Then, for a while I completely forget about carrots, after that I remember again.. I generally like to make a simple salad with raw carrots and tomatoes: I just grate carrots, chop tomatoes and bring them together with a bit of salt, olive oil and lemon juice. This recipe though, is a whole new thing for me.

Biscotti With Pistachio, Almond And Sambuca – Pistachio // Mustachio

Published by Asli

I ate (and made) many different kinds of biscotti all my life, but there is something about this one that takes biscotti to a new, higher level for my taste. I think it is the rather simplicity of it, and the freshness brought by lemon-lime-orange zest combo and of course, the equally zestful Sambuca, Italian herb liqueur. I saw a similar recipe in Italian Food Safari on SBS a few months ago, and working on it a few times, I made my own version of it.