This is a very easy to cook stew with very easy to find ingredients. You can even make your little twists and add more vegetables or beans you like.
I think the closest thing to a bread pudding I ever ate in my life was ekmek kadayifi – an Ottoman dessert with bread soaked in syrup and served with clotted cream. This bread pudding with currants though is not that sweet. In fact, it is slightly bitter.
So, you may or may not know that muhammara is a delicious spread normally made with roasted red peppers. This time, though, I am making it with beetroots, because, why not?
So, my experimentations of using olive oil and herbs in cakes continue. Today’s cake has basil and part of the flour used for the batter is corn flour. The strawberry sauce is optional, however it adds a very rich taste indeed.
Last month, I met a close friend on a Tuesday for lunch in my favourite local restaurant. In the lunch menu was a carrot and ginger soup and I just loved it, even though I don’t always like carrot soup. But adding fresh ginger is a delicious touch indeed.
For a long time I’ve been planning to make an olive oil cake. So here is the first trial!