A frittata (stop me if I'm teaching you how to suck eggs) is the Italian version of the tortilla, or Spanish omelette. Unlike a light, fluffy French omelette, it's designed to cook as a single thick cake which you cut into wedges. It makes a very good supper or lunch and an easily portable picnic dish.
I'd tried a Simit or two before, they taste a lot like a bagel in that they have a dense crumb and I find them very filling but these have a distinct sweetness that you won't find in a plain bagel. A recent trip to Istanbul had me thinking about making them back home.
I've not been well. Nothing quantifiable, just feeling tired all the time, run down; spent. So I made bread rolls. That's what works for me. Regular over the counter remedies never quite hit the spot. There's something therapeutic about all the kneading and cutting and forming of rolls.
There are some experiences in life that spur a person to make positive changes. One such experience for me came in the form of Chicken Pox. At the ripe age of 36, I was struck down with a severe case which had me holed up at home for a month and feeling truly miserable.
Congee is all about well-being and vitality. When eaten, it really feels like it heals all that is bad in the world. It is comfort food like being in bed on a miserable day with a warm, soft cosy blanket and your favourite TV show. Its like something you get from your grandmother or your mother.
This soup is the most iconic Greek soup, known for its two main ingredients: eggs (avgo) and lemon juice (lemono). If you like a thick soup, dissolve two tablespoons of cornstarch in warm water and add it to the broth before you add the egg mixture.
Gluten free diets seem to be all the rage these days and more than just a fad or a fashionable craze to follow, there is a more fundamental reason why going gluten-free may be the way forward for you. And perhaps you're not even aware this is something you should consider.
It's easy to dismiss February as a waste of a month, cold, bleak, damp; at least it's short, right? But it isn't all gloom. Let me tell you my five things which make February worth celebrating!
This is a lovely, moist cake, which is sometimes hard to achieve with gluten-free flour! When you pull the cake out of the oven, it will look like it's not done in the center. Don't worry, that's correct!
Dates in the national diary that focus unashamedly on food are brilliant, so every February we throw ourselves with great gusto into Pancake Day, the age-old Shrove Tuesday tradition of using up rich ingredients like milk, eggs, and sugar before fasting for Lent.
I feel I could be in danger of teaching grandmother to suck eggs. But I'm ploughing on through anyway. It's pancake day, or rather Shrove Tuesday. The day to use up all the fat and eggs in the house before the first day of Lent.
I know you like your wafer thin crepes with sugar, lemon, Nutella, jam, caramel, bananas etc, but I wanted to champion the savoury pancake.
Whether you will have a good year or a bad one depends on all your actions at the start of day one! Every year, I find myself following the symbolic traditions. I don't want to risk having a bad year so I celebrate by following as many of the rules as I can and eat and eat and eat as much as my belly can fit with my family and those I love.
The most memorable blinis I ever ate were in Moscow, after a grim working visit as a journalist to Chechnya, reporting on a conflict that left thousands dead and the Chechen capital, Grosny, in ruins.
I know how to clear a room. All I need is a can, a tin opener and a spoon. My guilty secret is Ambrosia Devon Creamed Rice straight from the can or if I can be bothered, heated in a saucepan. I LOVE rice pudding.
It's hard to believe that you don't need flour, milk or refined sugar to create a lovely, light and kid-approved pancake. Although delightful, don't be expecting your run-of-the-mill carb-filled pancake. These have more of an eggy crepe-like texture, which is equally appealing.