Passed down through family

My attempt at a mini Turkish Breakfast – inspired from my trip in Cyprus!

After coming back from sunny Cyprus not only did I miss the lovely weather and beautiful surroundings, but the daily breakfast/brunch that we had each morning that was always served with soup first, then extras such as eggs, pasta, salads and of course, Turkish tea and home-made jams! (can view my travel log here!)

So I tried to re-create my own Turkish breakfast by making lentil soup (recipe link) and having my first go at Turkish tea!

prep1

For my Turkish tea, as the soup was being made. I used the lower half of my Turkish tea set to boil up some water.

Once boiling, you then add the water to the little pot on top and place them together so the heat from the bottom pot heats up the smaller one – if that makes sense.

For my tea infusion, I used 1 teabag of Yorkshire tea, 1 teabag of Oolong, 1 small cinnamon stick and 2-3 cardamons. And for my first go, it came out rather nice! The cinnamon overpowered the tea a little so next time I will use much less cinnamon.

 

tea

 

my Turkish tea

For the rest of the breakfast I set the table with a quick salad, olives, some jams (no I didn’t make them but hoping to in the future!) and some bread that was toasted in the oven and some bread also cut into pieces and made into croutons for the soup – Cyprus style!

breaky

My Turkish breakfast!

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Categories: *My Travel Food Diary in Cyprus!*, Breakfast, My own mix, Northern Cyprus, Passed down through family, Soups, Uncategorized | Tags: , , , , , , , , , , , , , , | Leave a comment

Grandmother’s Turkish Chickpea Rice Recipe!!!

 

Firstly I would like to give a BIG thank you to all my Facebook fans, a lot of people celebrate when they hit 500 or 100 likes on their Facebook page, because The Wandering Cook 786 is still new and growing immensely, we already reached 60 likes and makes me very happy! So for this recipe post, a Facebook fan asked how to make Turkish Chickpea rice. Even though I have eaten this countless times at my grandmothers house during the festive time of Eid, it always symbolizes festivals and family gatherings but I had never cooked it before! So asking how my grandmother actually makes her Turkish Chickpea rice and passing the recipe to me, I gave it a shot as well as to fulfill the request on showing how to make it.

(my Facebook page: http://www.facebook.com/thewanderingcook786)

 

Chickpea cover edited text

 

Prep time:  one full day for soaking

Cooking time: 35-45mins

 

 

Ingredients: 

  • 1 cup of basmati rice
  • 1/2 cup of chickpeas (not the tin version)
  • olive oil
  • hot water

 

Method: 

  • When cooking chickpea’s from the packet, you need to prepare them a day beforehand just by soaking them in water and leaving them overnight.
  • The next day the chickpeas will be double the size.
  • Now drain off the water that the chickpea’s were soaking in overnight and place the chickpea’s into a medium saucepan and cover with fresh water.
  • Put onto boil on high heat and boil until soft – approx 35-45 minutes making sure you remove the froth as it cooks.
  • Once soft, drain off the water again and set aside – you can always taste one to see if it’s soft enough.

 

the

 

 

 

  • Now for the rice, I use 1cup of basmati rice to 1/2 cup of chickpea’s ration (1:0.5 ratio  – maths class memories come back to mind!).
  • Wash your rice and set aside.
  • NOTE: Make sure you have hot water in your kettle ready.
  • In a medium-large saucepan, heat up some olive oil.
  • Once warm, fry your rice for 1 minute continuously stirring to prevent sticking.
  • Next place your cooked chickpeas and stir into the rice.

 

steps2

 

 

 

 

  • Now add in 2 cups of hot water from the kettle (2 cups of water to 1 cup of rice ratio, 2:1). 
  • Add in 1/4 tsp. black pepper, 1/2 tbsp. salt (preferably sea salt) and a sprinkle of ground cinnamon!

 

Steps1

 

 

 

  • Cook until all the water has been absorbed. I usually wait till the water is boiling, then reduce heat to medium and cover. As you notice the water absorbing and beginning to see the rice, start lowering the heat more until you see no more water left in the pot. Then turn the heat off and let the rice rest for 5-10 minutes with the cover still on so the steam still cooks the rice further.

 

 

Steps3

 

 

  • Once rice has rested, mix the rice and serve warm!

 

Steps4

 

Enjoy!!

xxx The Wandering Cook 786 xxx

 

 

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Categories: Festive Foods, General, Northern Cyprus, Passed down through family, Turkey, Uncategorized | Tags: , , , , , , , , , , , , , , , , , , | 1 Comment

Yorkshire Trip

 

Hi all, I’m now back at home after a week’s trip to South Yorkshire to visit my in-laws. My motherinlaw’s cooking is one of the best authentic Pakistani foods I’ve eaten so after watching her in the kitchen viewing the ingredients she uses, I bought my own stack of ingredients while being there!!

 

 

sheff edited

 

Ingredients: haldi (turmeric) powder, dhania (coriander) powder, cinnamon powder, black seeds, and gram flour.

One of my favourite side-dishes she made was Pakora’s – which gram flour is needed.

Pakoras are created by taking one or two ingredients such as onioneggplantpotatospinachplantain,paneercauliflowertomatochili pepper, or occasionally bread[2] or chicken and dipping them in a batter of gram flour and then deep-frying them. – Wikipedia

 

Unfortunately I didn’t take any pictures of the food (was too busy eating all of it!) but the variety was anything from chicken curry, egg curry, daal curry (lentils), chicken biryani, meat kofta with boiled eggs (which I would definitely like to try out!) and many more!

 

So for my next recipes there will be an asian twist to them as well as trying out some of my motherinlaw’s authentic Pakistani recipes! Yummy yum!

 

xxx The Wandering Cook 786 xxx

 

Categories: Backpacking, General, My own mix, Pakistan, Passed down through family, Uncategorized | Tags: , , , , , , , , , , , , , , , , , , , , | Leave a comment

Simple Turkish Lahmacun Recipe using Pitta bread – Turkish Pizza

Lahmacun Final Edited1

Lahmacun, lahmajun, or lahmejun (Turkish: Lahmacun), (Armenian լահմաջուն lahmaǰun or լահմաջո lahmaǰo), from Arabic: لحم بعجين‎, lahm bi’ajīn, “meat with dough”, is a round, thin piece of dough topped with minced meat (most commonly beef and lamb) and minced vegetables and herbs including onions, tomatoes and parsley, then baked. Lahmacun is often served sprinkled with lemon juice and wrapped around vegetables, including pickles, tomatoes, peppers, onions, lettuce, and roasted eggplant; a typical variants may be found employing kebab meat or sauces. – Wikipedia.

My take on Lahmacun comes from memories of my childhood when my parents, brother and I used to make home-made Lahmacun by using leftover pitta bread. It was a joyous occasion that has always been kept with me as a memory I cherish. My father would be the one preparing the mince meat, my mother the one placing them in the hot oven or under the grill and my brother and I picking our toppings! So as a childhood memory I decided to make Lahmacun using pitta bread again but my own take incorporating different spices and herbs to enhance the flavor. I definitely recommend making this with your children! And as you wont be making your own dough, it also saves time and creates more time to have some fun while cooking!

Ingredients:

  • Handful of fresh parsley Ingredients1
  • 50g butter
  • 1 onion
  • 1 tomato (peeled – refer to Cooking Tips)
  • 5-6 pitta breads (sliced in half – refer to Cooking Tips)
  • Juice of 1 lemon
  • 1/4 tsp. ground cumin
  • 1/4 tsp. chilli flakes
  • 1 1/2 tsp. dried mint
  • Olive oil
  • 1 tbsp. tomato puree/paste
  • 1/2 Ib mince meat
  • Salt and pepper to taste
  • Sprinkle of cayenne pepper

Method:

  • Preheat oven to 220 degrees Celsius
  • Start by finely chopping your fresh parsley and placing into a large bowl along with your mince meat.
  • Next finely chop your onion and garlic (you can blitz them if you have a fine blender). Then using a large frying pan, melt your butter on medium heat and fry your onions and garlic till soft. Lower heat and cover to soften the onions more. Leave for approx. 5mins.

Onions1

  • Then place the onions and garlic also into the bowl with the mince meat and parsley.
  • After, peel your tomato (for peeling tomato method refer to Cooking Tips) and finely dice into small pieces and add into the same bowl with the rest of the ingredients.

Step5

  • At this stage add the tomato puree and your spices and herbs so your cumin, chilli flakes, dried mint, cayenne pepper and salt and pepper. Mix thoroughly and add in your lemon juice until well cooperated with rest of the ingredients.

Step6

  • Next prepare your pitta bread by slicing each pitta bread into half (refer to Cooking Tips).

Preparing pitta bread

  • Using some olive oil, lightly brush some onto each pitta bread slice and start adding your mince meat onto the bread!

Step9

Step10

  • Place into prepared baking tray and cook in hot oven for 10-15mins until the edges of the pitta bread and mince meat have browned.
  • Serve hot with a squeeze of lemon juice and fresh salad!
  • Note: after making my Lahmacun if I had to change something it would be to chop the fresh parsley more smaller.

Salad1 text1

Serve1

I served my Lahmacun with boiled black-eyed beans with Swiss chard drenched in olive oil and vinegar, fresh parsley salad (featured in above picture), Turkish noodle rice, fresh lemon, olive and for the daring, cooking kidneys.

Parsley Lemon Text

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Whereas you can find The Wandering Cook786

Facebook, where I always give a sneak peek of whats to come before posting on my blog:

www.facebook.com/thewanderingcook786

YouTube, where you can find video tutorials of my recipesYouTube-Subscribe

www.youtube.com/thewanderingcook786 

Twitter, where you can tweet me your versions of Lahmacun or any other recipe on here!

@thewanderincook 

xxxxxxx The Wandering Cook 786 xxxx

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Categories: My own mix, Passed down through family, Top 5 favourite meals, Turkey, Uncategorized | Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

Carrot Cake Recipe Update & Amendments

 

After many experiments with the carrot cake recipe, I have amended it in a way to make it much more tasty and yummy!

I remember as a child that each time this cake was made, it always came out different.

So after the celebration of Eid, I found making this cake with only 2 eggs (rather than 3), with 170ml of oil (instead of 210ml) and 30minutes in oven (rather than 40minutes) is much more better!

How did your carrot cake turn out?

xxx

Categories: Desserts, Passed down through family, Sweden | Tags: , , , , , , , , | Leave a comment

Here it is! Family Carrot Cake Recipe AND Video Tutorial ~

Finally it’s here, so sorry folks for the delay, it’s been a busy weekend but an interesting one as for the first time, I tried sushi! After a lovely dinner with my dear friends, she served us home made sushi for starters! So yummy, that I am considering learning it and making my own recipe and showing you guys here on WordPress.

 

So here is my video tutorial and recipe of my family recipe of Carrot Cake!

 

Link to Video Tutorial

Prep time: 20mins

Oven: 40mins

Difficulty: Easy

Ingredients:

  • 3 carrots grated
  • 1lb. plain flour (16ozs/2cups)
  • 2tsps. baking powder
  • 2tsps. cinnamon
  • 3 eggs beaten
  • 210ml vegetable/sunflower oil (NOT olive oil)
  • 210ml milk
  • 2tbsps. honey
  • 8ozs. sugar (1cup)

Method:

  1. Preheat oven to 180 degrees Celsius, 350 degrees Fahrenheit or gas mark 4.
  2. Beat the eggs in separate bowl.
  3. In large mixing bowl add your grated carrots and then add the beaten eggs, mix.
  4. Add your oil, milk and sugar and mix until combined.
  5. Next add your plain flour, cinnamon and baking powder and mix thoroughly.
  6. Add your 2tbsps of honey now and stir.
  7. Lastly pour your mixture over a prepared greased baking tray and place in oven for 40minutes. If you want a thin-ish soft layer of carrot cake, I recommend using a wide baking tray to spread an even thin layer (which is what I prefer) or if you like a thick cake texture use a smaller baking tray.
  8. Serve warm with some icing sugar sprinkled on top!

Enjoy!!!

Any questions feel free to comment.

Don’t forget we are also on Facebook and Twitter! @thewanderincook

carrot cake – passed down family recipe!

Categories: Desserts, Passed down through family, Sweden, Uncategorized | Tags: , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

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