I love Miso, so I came up with this Miso Butter recipe. I discovered, while doing a little bit of search online, that miso butter is not something I’ve invented, but it’s been in the culinary world for ages. I made butter spread before and I enjoyed it so much that I made it a
I bought some lovely fresh Okra and I pondered how I should prepare it. Yesterday I’ve decided to try Okra with miso glaze and it turned out delicious. My husband loved it too. Next time I’m making a bigger portion and when I say next time I mean today, if I find fresh okra in
I like eating homemade, fresh, warm bread with salted butter. But the butter is not as healthy as rapeseed oil and it’s not easy to spread. The best option is to make a Butter Spread with cold pressed rapeseed oil, it’s healthier and spreadable, it takes only minutes to make and it can be flavoured
Acvar is a Turkish interpretation of a traditional Arabic dish. I loved the idea of a salad with baked peppers and aubergines, as I struggle sometimes with ideas of how I can prepare aubergines. It tastes delicious, it looks vibrant and fresh. The dish can also be served as a main, but the quantities must
I love aubergine dip. My mother used to make it with mayo and onions. I made it with olive oil and garlic. This time I wanted to try a Turkish recipe of Smoked aubergines with yogurt. It’s different from the dip I usually made, but I think it’s more suitable as a side dish for
Cheesy stuffed mushrooms are one of my favourite ways to cook them. I had 3 big mushrooms and the Chilal cheese, so I made this dish. Preheat the oven at 200C/180C fan. Mix 100g soft cheese with garlic powder and dried parsley. Add 1 teaspoon of cold pressed rapeseed oil and mix. Stuff the three
This is the second time I’m thinking of a recipe, I make it and then I discover it’s a french recipe. The first time I made creamy leeks and now I’ve made Confit D’Oignon or savoury onion jam. As it has to cook slowly, the taste is so much different than fried onions with tomatoes.