I have a Turkish colleague and a few weeks ago, she was relishing some cornbread that her mother had made for her and couldn’t stop raving about it. As is my reaction in these situations, I set out to make some for myself.
Upon surveying the internet for some recipes, I came across one at Binnur’s Turkish Cookbook which looked simple enough and so I decided to give it a go. Of course, I added a few of my own touches like fresh chives and chilli flakes to flavour the bread and really loved the end result. It was soft yet had a crunch to it, and tasted good warm and cold. Slather some butter on it or eat it with a dip or chutney. It’s absolutely delicious and what’s even better is that it is a one-pot dish and preparation time is less than 15 minutes !
I did go back to my Turkish friend and give her some of my cornbread to try. She liked the taste of it but said it was quite different to her mum’s. She said her mum’s version was made of only cornmeal, corn oil and salt as corn grew abundantly in the region of Turkey where she came from. However, she did also say that in regions where wheat was available, people did add standard flour to the cornbread and so my recipe was also genuinely Turkish. Woo hoo!
The title was my husband’s idea so blame him for tackiness. It’s kinda cute that he has become more involved with the website. I like the joint-venture and so does he.
Pesto in the supermarket just doesn’t do it for me. Back in Australia, one could pay a little more to get fresh pesto to go with fresh pasta but not here. England’s supermarket pesto is oily, contains god-knows-what to keep it preserved and lacks the nuttiness that real pesto has. You might guess where this is going – that’s right, make your own pesto!
A friend of mine game me Anthony Carluccio’s Simple Cooking for my 30th birthday. This book has been a good friend for authentic yet simple and reliable Italian recipes. This pesto recipe comes from Anthony’s book. It is simple, easy and perfect for the lazy condiment makers such as myself. Hope you try it and like it.
Warning : This recipe isn’t vegetarian as there is calf rennet in the grana padano cheese used. You can try and substitute it with a vegetarian cheese such as vegetarian mature cheddar.
I think I will be disqualified from entering any Michelin star restaurants in the future for using the word “stylz” in my header. Soooo not on, but hopefully it conveys my excitement about having dined at a Michelin star restaurant for the very first time (possibly the last) in my/our life. ZOMG!
So, we were cruising through the Kentish countryside and a good friend had informed us of a “very affordable” Michelin star restaurant called “Apicius“. Apicius refers to a collection of Roman cooking recipes though the word “apicius” was a common phrase for the Roman “foodie” back in 4-5 A.D. Intrigued by their name and under £30 lunch fare, I found out where they were (Cranbrook, Kent), their number and decided to call and ask if they’d have a table for Sunday lunchtime. This was about 6pm on Saturday and I was pleasantly surprised to be offered a table the following day. So began our Michelin dining adventure.
Did you know that the “Michelin Red Guide” which rates and lists all Michelin starred restaurants was an invention of the Michelin brothers of the Michelin tyre fame ?