Beans with roasted cherry tomatoes from Comfort, Ottolenghi’s latest book
Yesterday, I dove into Comfort, Ottolenghi’s newest cookbook, and today decided to try out a bean dish served over yogurt to go with the...
Doornikse appeltaart
I baked this golden beauty possibly on the hottest day of September when it reached 29° right when I was shaping the pastry—an apple tart...
Pişi (Fried Bread)
Pişi is a beloved staple of Turkish breakfasts, known for its fluffy texture and golden, crispy exterior. This fried bread, often served...
Stuffed cabbage rolls
The first thing I did after coming back from holiday was pop into the farmers’ market in Twickenham. Once I got over the shock of how...
Zeytinyağlı taze fasulye, green beans in olive oil
Zeytinyağlı taze fasulye, green beans in olive oil. Summer weather, summer food! Made with beautiful Spanish green beans served in my new...
Rainbow Chard and Yogurt Dip
Experimenting with new chard dishes. This one is adapted from the Lokanta Helvetia recipe in Cemre Torun’s “Restoranlar Evde.” In the...
Baingan Bharta
Baingan Bharta: Smoky Aubergine dip a delicious twist on baba ganoush that we tried and loved at @restaurantshiuli in Twickenham this...
Rainbow chard stuffed with lamb
We have been growing a lot of rainbow chard this year. The produce is roughly 500gr every fortnight. I have been making a lot of...
Beetroot with sour cherries
Beetroots with sour cherries, vişneli pancar. Not exactly summer food but it’s still not exactly summer weather here either. Besides our...
Marble meringues
I bought this three-colour piping nozzle a long time ago. It was an impulse purchase from the cook shop in Richmond. I can’t remember...
