If I were to ask you how you felt about fermented yoghurt and crushed wheat, what would you say? Would you pull a face, or would you know what I was talking about? If you are the former, then I am here to help. The latter? You don’t really need me, but welcome! Trahana (the …
Continue reading Tarhana, Tranahas, Call It What You Will Soup
I’ve been making a lot of Nigella’s Emergency Brownies. Not because I’m a brownie fiend, really, but once I make something, my brain then decides it wants to tweak it and experiment. So I did. The basic recipe is on Nigella’s website, and is excellent. It doesn’t need tweaking, it’s utterly delicious and stands all …
I adore the smell of fresh lemons. I am generally captivated by lemon trees, and always wanted my own one, but living in the UK without a conservatory or a very large greenhouse makes that fairly improbable. In these cookies I used a lemon olive oil, plus extra zest, to get that zing that I …
Aubergines/eggplants are much maligned. I know that. But I love them so much! Here is a very simple way of cooking them, no fuss, and not a lot of mess. My friend Liese in Athens still makes this, many years after I gave her the recipe, and that makes me smile every time I think …
I follow many channels on YouTube, quite a few of which are food based. Surprising, yes? [/irony] There is one channel whose owner has such a relaxing voice, that I could probably listen to her reading the phone book to be honest, but when she's talking about her cooking, that's much better than Smith, Jones …
I recently watched a YouTube video about making your own cream cheese. Here is the link for you, as Refika is very well worth watching. There may be naughty words, because she's human. Milk, and lemon juice. That's all you need to get the curds. I use whole milk because, well, the clue's in the …
Some days you just want a biscuit. Ok, let's be honest here, most days you just want a biscuit. (Cookie, for my American friends.) I like making biscuits, but a lot of the time I can't be bothered with recipes that have more than, say, three steps. This one is a nice, simple one, and …
You will see big, flat tins of this in almost every Turkish or Mediterranean food shop. Those are perfectly good, but making it yourself allows the use of the good oil, more garlic, a little spice if you wish. You can make the dish wholly yours. I am aware that gigantes - dried white giant …
There is a Cypriot dish of pork cooked with red wine and lots of coriander seeds, called afelia. It's homely and comforting, just the thing on a cold night. It was one of my favourites, even if I did spend ages picking out all the seeds. A half seed shell to the gum often offends. …
Here we go....starting up with WordPress. Blogger had become clunky, and wasn't doing anything that I needed it to do, so I've brought all my posts from over there, to here. Yes, I know, the photos still have the old watermarks on, but sorting that out will take more brain time than I currently have. …
COOKWITCH'S CREATIONS 