About 2 years ago, I published the recipe of my favourite soup in the world, together with its several stories in my life. That one is a well-known soup in Turkey. However, there is another one that even more people know and eat all the time: red lentil soup.
Last week on Saturday I had a huge catering gig: a birthday dinner for 76 people. It was a big success and people loved the food, but I was utterly exhausted afterwards. So I spent this week giving myself time to rest and lunching out for the first couple of days. Thanks to this, I discovered a very nice little cafe in my neighbourhood and the delicious salad I ate there inspired me to make this one.
In Finnish cuisine, there is a series of laatikkos, aka casserole dishes: porkkana / carrot, peruna / potato, lanttu / rutabaga… and this one right here, cabbage casserole, with ground meat and rice. I knew about this grand “laatikko family” but I never ate any, until I made the first one today.
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…)
Red cabbage. A vegetable which is rather foreign to me. Sure I ate it many times in salads, but when it comes to using it as an ingredient myself, well, we generally look at each other in the market for a few minutes and then I move forward to another vegetable, continuing our mutual indifference. This weird relationship ended with this soup.
There are 3 dishes in my life that the word “shakshouka” has been associated with since my childhood. And they all point to different parts of my life.
I have to admit: I don’t always like recipes with tons and tons of ingredients. It is good to keep things simple most of the time. However, there are moments when you want a perfect flavour festival going on inside your mouth and stomach, and this soup is just the one for that purpose.
My fresh and fun relationship with overnight oats continues. This time, I am giving you the recipe for my – yet favourite – overnight oats recipe and this time, I used gluten free rolled oats. Of course, you can do it with regular rolled oats too, if you want.
A few weeks ago, while I was looking for food related documentaries or programs on Youtube to spend some time, I found “Food Safari Italy” by Australian TV network SBS. It is actually a series of programs that consist of several seasons, called “Food Safari” and in most of the episodes, they visit another cuisine. For Italian and French cuisines though, they made several episodes. Watching the Italian episodes make you drool so much that if you watch it in the middle of the night, you can’t sleep for long hours because of feeling hungry!
When I saw this recipe in “Anatolia – Adventures in Turkish Cooking” book, I immediately knew that I had to try it. After all, the soup combines two of my favourite ingredients, garlic and almond, in my favourite food form!