I am chewing a stomach tablet right now helping with pain because I ate this dip. I know that I shouldn’t have eaten something with hot peppers. But I had to taste it of course and then I couldn’t stop having more than just a bit to taste because it was so good! Ahh, sacrificing my stomach hasn’t been such a pleasure for a while…
I think, out of all kinds of gluten free flour, corn flour is my favourite. It has the colour, it has the taste and it makes everything richer. Add some extra flavour like leek and carrot in this recipe, and you almost have one full and very satisfying meal in one slice!
I love eggplant so much that I could perhaps even eat it raw (though, it may be an exaggerated move!). I also love anything with phyllo. Therefore, naturally, the combination in this börek satisfied me a lot!
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.
This recipe is easy! So easy that I didn’t even put photos of all the steps. It’s one of those “let’s put all the ingredients in a food processor and be done with it” kind of spreads.
I know, I know… I look like I am obsessed with focaccia as I’ve been publishing many focaccia recipes lately (at least sharing many focaccia photos on instagram story..). Well that is because I guess I am a bit obsessed really!
A few months ago I posted a focaccia recipe with lots of basil and olive oil on top. Since then, I’ve been baking focaccia with different toppings for many occasions, from caterings to friends dinners. This topping is yet slightly traditional, but there is one special ingredient in it – a Slovenian herbal salt that my friend Helena brought as a gift from home.
When I was a kid, my mother used to make a “börek” (general name for many salty pastries in Turkish) with phyllo dough called “muska” (amulet in English). These were little triangles with cheese filling, fried in vegetable oil. I always hated the name because it came from the religious nonsense. But the pastries, they were gooooood!
Kohlrabi is a quite foreign vegetable for me. I’ve only just used it once, when I did a catering gig 2 years ago, for a friend’s Karonkka (PhD defense dinner). He was a friend originally from South India and I wanted to cook something authentic for him, so I made Bisi Bele Bath – a vegetarian warm dish. That was when I used kohlrabi one and only time.
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!