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.
I must admit that I was slightly suspicious about the idea of “hot hummus” when I first saw a recipe in the mezze cookbook I bought in Istanbul last summer. I am not a big fan of hummus anyway, but when it’s hot, I thought it might feel too heavy. Oh boy, was I wrong.. Not only it is light, but also it is so delicious that I could probably eat the whole pot when I first made it.
My mother was always amazed that I’ve loved okra so much. She could hardly make me eat many other things that most people love. But with okra, she didn’t need to force me at all – which was odd because nobody in the family except for her and me liked this beautiful vegetable. Oh wait. No it is a fruit, because it has seeds.
Do you know Hairy Bikers? Do you watch Hairy Bikers? Do you like Hairy Bikers? I LOVE them!! They are just so lovely, hairy big boys with a beautiful bromance going on for years and they make absolutely gorgeous food on BBC! I love their TV programs – their love for food is so much more than any other famous chef I’ve seen. They absolutely LOVE eating what they cook and you can see how they almost pass out sometimes!! I recently watched their new TV show called Hairy Biker’s Comfort Food and a gingerbread cake recipe was in the first episode. As soon as I saw it, I had to make one!
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!
I ate flan, Spanish flan to be exact, for the first time over 3 years ago in a tiny wine & tapas restaurant here in Helsinki, called Kombo Winebar & Kitchen. I went there with my friends Minni and Alli, they were going to celebrate the birthday of one of their friends and I tagged along. I didn’t eat any of the tapas as I was there already with full stomach but I ate the flan and it was a life changing experience. So tasty, so beautiful, so light it was. After that, I got obsessed with flan…
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!
I know, I know… My blog is turning into a “50 shades of hummus” book.. But as I wrote in last week’s gluten free thursday recipe when I published “black-eyed pea hummus”, nowadays I like trying new ingredients for hummus, other than traditional chickpeas. Well, this week’s hummus is made with edamame beans, and it is spread on a loaf of delicious, yellowish chickpea bread.
I have a new obsession: overnight oats. I have never been a porridge or cereal person – not in the mornings, not ever. I only had regular oat bran at home to make pancakes when I was on a Dukan diet a few years ago. Other than that, anything oat related in my kitchen was to be used for baking. Until recently…
I love beetroot. I love any way it is cooked, I love any dish that has it. I also love pancakes. You know where I’m going with this, right? Yes well, of course then I love the combination of these two! That’s why I made beetroot cakes because pancakes can only get better when their colour becomes magenta!
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