I have recently introduced my husband to this fantastic Turkish dish called Yumurtalı Ispanak (Spinach with Eggs). Now he keeps asking for it. Yes, I know; I created this monster. Anyway, this is a good example of Turkish comfort food and I sometimes crave it myself too. The day I made the decision to make… Continue reading Spinach with Eggs or Yumurtalı Ispanak
Nilgiri’s has always been one of my favourite Indian restaurants in Sydney. For me, it’s an education, an institution of fine Indian cuisine. This may sound like Nilgiri’s is closing its doors but they are just moving to a new location. Change is good; it freshens things up. So we are excited about the new… Continue reading Ajoy Joshi’s Moong Dal with Tadka Tempering
Savoury Herbed French Toast, VegFusion Style is a savoury version of French toast; a total contrast to its sweet cousins. They make excellent lunches so I make them for me and my husband during the weekends. They are also a great way of using stale, left over bread. I always serve them with a little… Continue reading Savoury Herbed French Toast, VegFusion Style
Corn Omelette with Tomato and Cucumber Salad is perfect lunch for 2. I make this omelette in an electric non-stick pan, then cut it in half. Serving an omelette with a little bit of salad lightens things up a great deal. It is also nice with a dollop of mayonnaise mixed with Dijon mustard on… Continue reading Corn Omelette with Tomato and Cucumber Salad
Super easy, super delicious. That’s all I have to say about that. Forest Gump 🙂 Lentil Salad, Deli Style Ingredients: 1 tin lentils, drained and rinsed and drained again 4 artichoke hearts in brine, halved 4 chargrilled red peppers, sliced thinly A handful flat-leaf parsley (also known as Italian or continental parsley) A few twigs… Continue reading Lentil Salad, Deli Style
VeganMoFo Day 5 Sometimes what you have in the fridge dictates what you are coking that day. Well, I used my last potatoes, one and only leek I had left and the last of my puff pastry. These pasties are great the next day. My husband takes them to work as they make great lunches.… Continue reading Leek and Potato Pasties
I have always been a huge fan of the combination of cumin and coriander which works very well with both eggplants and chickpeas. There are many Middle Eastern dishes using these ingredients. I actually made this as a stuffing for baked eggplant and ended up with left-overs –don’t worry, I’m working on the recipe so… Continue reading Spicy Chickpea Puree
We used to make tuna salad sandwiches at The Family Tree Restaurant but I think I like the vegan version better. Somehow they are fresher without being fishy although my version is not one of those more sophisticated versions around. I had these sandwiches when John was in London and as being the only one… Continue reading Toasted Vegan Faux-Tuna Salad Sandwich
I must admit, my red lentil koftas -that I posted yesterday- have been a huge hit. As I can see from the statistics, many people shared it on Facebook. Now this is something else you can make with the koftas. There was a time when we had this raw-mince koftas in Turkey. Originated from the… Continue reading Red Lentil Kofta Wraps
I have been planning on using avocados with Parmazano as a spread here and there instead of butter, margarine or mayonnaise. So I managed to fulfill all of that in one go the other day and had a fantastic lunch as a result. Ingredients: 1 large ripe avocado, halved and stoned Juice of ½ lemon,… Continue reading Avocado Spread with Chives
