Review: „Königlich und Köstlich. Rezepte und Geschichten aus dem britischem Königshaus“ by Carolyn Robb

TitelbildReview: „Königlich und Köstlich. Rezepte und Geschichten aus dem britischem Königshaus“ von Carolyn Robb, erschienen bei Callwey Verlag 2013.

This lovely book with recipes and stories is in German, written by Carolyn Robb, who worked as a cook at Kensington Palace for 13 years. Sorry!

 

 

 

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Review: “Mekong Food” by Michael Langoth

“Mekong Food” by Michael Langoth

Titelbild*****Five Stars: A fantastic photo-cookery-book, with wonderful and charming photos of landscapes and life along the Mekong river. A masterpiece, the author manages to reveal us the culinary world of Southeast Asia with just about 30 recipes. A beautiful book to dream and enjoy.

A wonderful photo cookbook, but at the moment only available in German.

 

 

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Review: “Ceviche. Peruvian Cuisine.” by Martin Morales

titelbildReview: “Ceviche. Peruvian Kitchen.” by Martin Morales, published by W&N 2013

*****Five Stars: This is a very personal, authentic and passionate cookbook from an amateur cook, whose heart beats for the Peruvian cuisine and music. The cookbook is a love letter to the land of his childhood. He presents us a new region to explore with wonderful recipes to enjoy.

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Review:”My Ultimate Cookery course” by Gordon Ramsey

TitelbildReview:”My Ultimate Cookery course” by Gordon Ramsey, published by Hodder & Stoughton August 2012.

*****Five stars: “My Ultimate Cookery course” by Gordon Ramsay is is packed with simple, easy, everyday and delicious recipes from around the world for every occasion. Clever ideas and lots of tips for success in the kitchen. A cookbook to browse and dishes to enjoy with family and friends or just the two of you.

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Review: “Gennaro: Let’s Cook Italian: Favourite Family Recipes” by Gennaro Contaldo

Bildschirmfoto 2014-05-26 um 10.23.50“Gennaro: Let’s Cook Italian: Favourite Family Recipes” by Gennaro Contaldo, published by Pavilion Books, August 2012.

Five stars: Gorgeous authentic Italian family recipes to cook together and enjoy with friends and family. Beautifully illustrated with photos full of life and love including the invitation to cook and enjoy together. A must-have for all Italian food lovers.

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Rhubarb Cheesecake with Crumble

I got some rhubarb at the farmers market and was searching the internet for new recipes and there I found this lovely cake repice on the blog of Petra  (Chili und Ciabatta). When I saw it, the decision was made, this was it, this had to be it. Just incredibly delicious! Yumm! :) Rhabarber-Käsekuchen

Enjoy it! Afiyet olsun!

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Posted in Pastries, Sweets, Vegetarian | 4 Comments

Aubergine-Fan – Şakşuka

AuberginenfächerThe last time at the Turkish market I got lovely small aubergines. I sliced and fried them until tender and golden. Then I arranged the slices like a fan and spread each slice with tomato sauce. They look gorgeous, don’t they :) Easy and delicious! Enjoy it! Afiyet olsun!

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Posted in Dairy free, Gluten free, Mediterranean, Turkish Food, Vegan, Vegetarian | 8 Comments

Soup with Okra – Bamya Çorbası

Blog-Event XCVIII - Schatzsuche im Vorratsschrank (Einsendeschluss 15. Mai 2014)My friend Susanne of “Magentrazerl” is looking for Treasures in the pantry“.Bamya1

So I had to check, what is left there after this incredibly long winter :) And I found dried okra from Turkey.

Bamya2Bamya3Bamya4
As you may have already noticed, we dry vegetables in Turkey for the long Winter. In the area of Konya, where I come from, okras are very popular. My aunts grow okras in their garden. In summer we sit together and draw the small okra pods on threads to dry. They are especially popular for soups. The big okras are dried for stews in winter. During the summer we enjoy this wonderful vegetable fresh. So you can prepare this soup also with fresh okra. Then the pre-cooking of the okra is omitted.

 

The important thing about okra is that you cook the okra either with lemon juice adding water or only with tomatoes without the addition of liquid. You can buy okra in Indian or Turkish markets.

 

Thus I cooked the dried okra with lemon wedges in water until almost tender. Then I took the okra of the threads. I prepared the soup in a pot and stirred in the pre-cooked okra and lemon juice and continued cooking a few more minutes. We serve the soup with lemon wedges. Refreshing and delicious! Enjoy it! Afiyet olsun !

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Posted in Dairy free, Glutenfree, Turkish Food | 6 Comments

“Seelenwärmer”

This week I have a special guest: a cookbook called “Seelenwärmer”. What a fabulous idea of  Melanie from “touche-a-tout” to send a book on a trip and collect the experiences of the readers.

Over the weekend we enjoyed “Turkish lamb cutlets with apricot mustard”. I had to try this recipe.

For the apricot mustard I used dried fruits and realised that 100 g of dried fruits is enough for the recipe for four. The mustard is delicious and goes also very well with chicken :)

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Aubergine-Rice with Pine Nuts and Cinnamon – Patlıcanlı, Çam Fıstıklı ve Tarçınlı Pilav

This month “Tomateninsel” is stopping for a vegetarian break in Turkey.
Vegetarische Weltreise - Türkei

Thus this May is my month to show you all a few Turkish recipes :) And of course, I am starting this trip with aubergines :)

Auberginenpilav3

Turkey is one of the five top producers of aubergines in the world. And crazy Turkish ladies like myself can’t resist aubergines on farmers market. The bigest problem on the farmers market is to decide which aubergines I want to purchase: the longish dark ones for fried aubergines for brunch, or the violett beauties for aubergine-boats or the small roundish ones to fill and top with a natural cap??? It is so hard to decide on the spot, I should take a few from each type, the week can be long :) :)

Auberginenpilav1Auberginenpilav2Auberginenpilav4Today I want to show you one of my favourite aubergine-rice recipes. For this recipe it doesn’t matter which type of aubergines you use, they are all fine :)

I dice onions, mild peperoni, tomato, wash the rice and let the currants soak in water. Then I start cooking. First I fry the pinenuts in olive oil until golden, then I saute the onions and peperoni. What’s left, yes tomatoes, rice, spices and herbs and pour in the water, season with salt and pepper and let the rice simmer. Meanwhile I prepare the aubergines and fry them in a separate pan. I chop the fresh herbs and set all aside. Just before serving I toss the aubergines and herbs gently together with the rice and serve. Ready!

“Pilav” are very popular in Turkey. There are many varieties even for aubergine pilavs. I like the combination with nuts, fruits, spices and herbs. Simply delicious! Have fun and enjoy it! Afiyet olsun!

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Posted in Almost forgotten ..., Dairy free, Gluten free, Mediterranean, Turkish Food, Vegan, Vegetarian | 8 Comments