A few months ago I was watching a BBC documentary about most famous spices in the world. In the third episode, while I was watching vanilla cultivation, I had an idea: how does vanilla taste in savoury dishes? I mean, I love, many people love using vanilla in delicious cakes, cookies, desserts, but what about the other side of the coin? After a bit of research, I got inspired by a chef and started to work on this olive oil infusion.
Last month I bought a cookbook named “The New Mediterranean Table”. It consists of recipes that are inspired by traditional cuisines of all the countries around Mediterranean sea, spanning three continents. The first recipe I wanted to try from the book happens to be the first recipe in the book (oh wow how interesting is that heheh).
Nowadays I’m hearing from a lot of friends that they are sick: bronchitis, pneumonia, coughing and coughing etc.. I have a perfect homemade solution for lung-related problems like those: ginger tea.
Ever since I started my co-cooking sessions, I also started to seriously enjoy Iranian cuisine thanks to my dear Iranian friends. These Iranian friends I’ve met here – they are fun, easy to communicate with and great dinner companies – and they do enjoy food! But also as a Turkish, Iranian cuisine has a familiar taste for me and I see now that it is incredibly rich.