Ok, this is it. I finally know what my favourite vegetable in the world is: celeriac. Yes, I decided that last week. Because I love everything about it (and I am probably also feeling a bit sad that it is not well known or much loved vegetable). But do not listen to any of those people, my dear celeriac, you are the BEST!
This is one of my all time favourite dishes. It is also one of the easiest dishes to make with very cheap and easy to find ingredients. One of the most traditional dishes in Turkish cuisine, my version is cooked without meat, while many others cook it with beef or lamb. Its best companion is rice pilaf and you can find the recipe for that here.
Last week I had my close friends from school for dinner. It was very refreshing to cook for friends in between all the catering gigs! I made a nice little menu from baba ganoush to stuffed peppers, but I also wanted to try something new. And as the absolute lover of phyllo dough, of course I baked something with it instead of many other options!
I was in desperate need of some comfort food today. I was craving for carbs. I woke up in a bit of a down mood because of a dream last night. So tell me, what is better than pasta when you are craving for carbs?
I usually don’t like posting same kind of recipes one after another. And I just posted another soup recipe on Monday. But this soup is too good not to share immediately. Besides, the other recipe I was planning to post turned out to be not so good yet, so here we are.
Last Sunday I needed 1 stalk of celery for a sauce. So I bought a package of celery because you cannot buy just one stalk and ended up having lots of celery in my hands. What did I do? I made lots of soup with each and every celery stalk. This chunky and herby one is one of them.
It’s September! Which means, officially it’s autumn. Yet judging by the weather, it’s unofficially still summer! I mean really, it’s quite warm today in Helsinki. But most members of pumpkin family are out in the markets so to give a start to autumn, here is a delicious pumpkin soup.
Yes, it’s summer. And yes, it’s relatively warm. But this should not stop one to have hearty soup! At least, it does not stop me. Especially if it is a lovely, spicy soup like this one.
Yes! The spring is finally here and it is not so cold outside anymore. Yet, this doesn’t mean that we don’t need soup now! Because soup, especially one which is as colourful and rich as this one, is good for every day, any day!
I love phyllo dough. Whatever you make with it comes out delicious (ok, yes, most of the time, depending on you too..). It is a very commonly used ingredient in Turkish cuisine and I grew up with all sorts of fillings and types of phyllo dough. This one has meat – not my favourite ingredient as I am not much of a fan of meat, but it reminds me of home so I like this little pastry. About 3 years ago, I posted a Turkish dish with many memories: manti, aka dumplings. This recipe is one other version of it, some call it “high society dumplings” and I absolutely have no idea why they call it that. There are several differences between this pastry and the other, more traditional dumplings: this one is made with phyllo dough while the other one has different dough, this one is baked and the filling is greasier and spicier. Also, these are individual, big pastries and one pastry can fill a person quite good. …