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!
Our new year commitment to light dinners and heavier lunches means that I cook the following day’s lunch after we have had our evening meal. It was one such weeknight and around 9pm in the evening. I was tired and knew that we were going to have a heavy dinner the following day so I was looking for a light lunch recipe. I’d come across this recipe on taste.com.au and had stocked up on halloumi and zucchini/courgette earlier in the week. However, on that night I decided to jazz it up a bit and I don’t regret it at all! In fact, I declare it the ultimate savoury snack made with fridge leftovers – particularly veggies that are starting to look a bit sad. I’m sorry I didn’t take more pictures of the earlier steps. Hope you will give it a go and let me know what you think at email@example.com
Halloumi-veggie-fritters with a mint, coriander and yoghurt dip
A couple of years ago, a friend of mine took ill and had to go to the hospital. She was half Irish and half Dutch and was going through a bit of a tough time in hospital while doctors tried to work out what was wrong with her. I decided to go to visit her and thought I’d take her something that would remind her of her home(s). That was the first time I made Irish soda bread. I took her some fresh soda bread and Dutch Gouda amongst other things. She enjoyed it while the rest in her ward eyed the food basket with jealousy. I wish I could say the bread fixed her but unfortunately no, the doctors did 🙂
This recipe is so easy that I whipped it up in an hour before I left to work this morning. I was up at 7 am, the dough was ready by 7:15 am, the “closed-baking” was done by 7:45 am and the “open-baking” was done by 8:00 am and at 8:05 am, I was slathering a slice of bread with some Flora spread. Yummy, warm, soda bread!
Do try this recipe and tell me what you think at firstname.lastname@example.org!