Posts Tagged With: recipes

Day 4: in Cyprus! Vegetarian Day {Travel Log – Food Diary} Rainbow Salad, Yogurt soup, Chickpea dish and simit halva!

Monday 14th January 2013 – 10.30am Sister’s Guesthouse

 

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Woke up to a bright and sunny day with the smell of fresh food being prepared downstairs. Day 4 at the guesthouse, we were beginning to get into the routine of things. 10.30am breakfast, 11am clean up and tidy, 12:10pm the call to prayer was called, 1pm walk to the dergah for prayers then with all our other days after prayers taking a walk around the village and back in time for dinner and to catch a glimpse of the sheikh (teacher).

This morning breakfast comprised of the biggest salad bowl I’ve seen filled with colorful fresh veg. It had shredded white cabbage, red cabbage, beetroot (which has become my new favorite vegetable!), fresh parsley and lots of olive oil, apple vinegar and salt to finish it off.

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                    Toasted bread with chickpeas and garbanzo beans in a yogurt & tahini mix/hummous

Breakfast wasn’t just about the wonderful salad, but this amazing dish which is another one which I will definitely be trying out! Not only was this dish tasty but such a brilliant way of using up old bread or bread that has been left out and hardened. Underneath this delicious meal, had a layer of old bread that had been toasted, with a layer of cooked chick peas and garbanzo beans covered in a mix of tahini, yogurt, lemon, garlic, seasoning and broth of the beans and chick peas (note: I will be providing a full recipe and tutorial of this meal next month!)

It was my first time trying this dish, but something I have brought home to inspire myself to create also and a very yummy vegetarian dish also!

 

Photographs of our daily walk around Lefke…

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beautiful historic buildings

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palm trees!

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local fresh veg market

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something I always wanted to build, a cob oven, perfect for Lahmacun!

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and a new fascination with old doors!

6pm – Dergah (Sufi Centre) – Dinner

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Tonight’s dinner we had food served by the dergah where the sheikh lives, the food is free and welcomed by anyone to come and join the dinner service. For tonight, we had very yummy Yogurt soup for starters with again, without wasting bread, toasted bread cubes.

Yogurt soup is a mixture of well..yogurt and rice with drint mint, it is a very tasty soup – again I will be trying out my own yogurt soup! – with recipes.

salt

Did you know??

If you have a pinch of salt before and after each meal, it helps your

stomach defend itself again diseases.

 

 

 

 

 

 

 

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Next meal was my mother’s specialty which we have back home, runner beans in tomato sauce and Bulgar with vermicelli noodles! A very close competition with the dergah and my mother’s meal but another yummy vegetarian meal.

 

 

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After blogging about my mother’s specility, we then got served..my father’s favourite dessert! Even though being miles away from my home in the UK, I had both my parents favorite foods right in front of me reminding me of them.

This is known as Simit Halva, it’s very much like the halva you prefer with flour and butter, but done with Semolina – very yummy! And the perfect end to our meal and day.

 

 

 

Tomorrow will be Day 5 & 6 in Cyprus!! With cheesy pasta bake, butter beans salad, lamb kofte kebab and a mountain trek – perfect way to view Cyprus from high up!

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Categories: Day 4, Northern Cyprus, Uncategorized, Vegetarian | Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , | 2 Comments

The Wandering Cook 786 is back from CYPRUS!!!

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***The Wandering Cook 786 is back from Cyprus!!!!!*** 
With lots to tell on the food, the country and more food! Next week, I will be blogging a diary on this website from Day 1 – Day 10 of my trip in the sunny island of Cyprus depicting the foods we ate, the places we visited and the blessings I have learnt about food in general ♥ AND then afterwards I will be trying to re-create the foods I had experienced in Cyprus sharing with you the recipes!!!
Lots to come from The Wandering Cook 786

xxx

Categories: Backpacking, Food on the go, General, Northern Cyprus, Uncategorized | Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

NEW RECIPE: Chocolate Pudding!

As some of you might know, I’ll be off to Cyprus next week so this week I will be trying my best to uploaded as many recipes including requested ‘Turkish Chickpea Rice’ which hopefully will be up soon also.

 

For this post, I wanted to show you all an easy way to make chocolate pudding with simple ingredients from your cupboard and no eggs needed!

 

I came across this recipe when I had family staying over for the week and we all craved something chocolatey! And since I had no eggs in the fridge and the nearest supermarket is 5miles away from me, I had to research hard on what to make. Till I came across the most yummiest and delicious chocolate dessert that any chocolate-craving fanatic would love and satisfy their craving!

 

I have made this countless times and easy time it comes out a bit different but still with the same rich taste. I have also tweaked it a bit but you don’t have to be too fussy with the measurements.

 

chocolate2 edited 2

Preparation: 10mins

Cooking time: 35mins

Ingredients:

  • 100grams butter (doesn’t have to be unsalted, I use salted as that’s what was in my fridge!)
  • 1 cup sugar
  • 2 tbsps. cocoa powder
  • 1 1/3 cup flour
  • 4 tsp. baking powder
  • 1/4 tsp. salt
  • 2/3 cup milk

For the last stage of the method, ingredients needed:

  • 2/3 cup sugar
  • 4 tbsps. cocoa powder
  • 2 cups. boiling water

Method:

  • Preheat oven to 180 degrees Celsius (Gas mark 4/350 degrees Fahrenheit) 
  • Melt butter in small saucepan over medium-high heat. Do not overmelt.
  • Once butter is melted, place into large bowl.

 

 

Step1

 

  • Next add your sugar and cocoa powder and mix well.

 

Step3

 

  • Next add in your flour, baking powder and salt. Mix until just combined.

 

Steps

 

  • Then mix in your milk.

 

Steps2

 

  • Place into a baking dish. Make sure the baking dish isn’t too large otherwise the chocolate pudding will just be a thin layer. Not too small either as the step where you add 2 cups of boiling water will boil over the dish, we need this water for the mixture to soak it up and turn into chocolate sauce at the base of the pudding!
  • I used a oval Pyrex baking dish measuring: 10 inches wide (not including the handles) x 3 inches deep.

 

Steps3

 

 

  • Now with your extra ingredients that you have set aside, cover the mixture with the 4bsps. cocoa powder and 2/3 cup of sugar.

 

Steps4

 

 

  • Now it might seem weird, but now add 2 cups of boiling water! Use a ladle to gentle add the water on top. 

 

Steps5

 

 

  • Now add into the hot oven for 35minutes.
  • You’ll notice that the water at the top will now be at the base as chocolate sauce and the mixture would be cooked and on the top.
  • Serve warm and enjoy! Tip: always nice with a generous pour of double cream. Mmmmm…

 

chocolate 3 edited 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

 

 

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YouTube, where you can find video tutorials of my recipes

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

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@thewanderincook 

 

 

 

 

xxx Mea xxx

Categories: Desserts, Ingredient: Chocolate!, Top 5 favourite meals, Uncategorized, Winter foods | Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

Happy Christmas and Happy New Year

We would like to wish everyone happy holidays during this festive time!

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Categories: Festive Foods, General, Uncategorized | Tags: , , , , , , , , , , , , , , , , | Leave a 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!!

 

 

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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

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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.

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  • 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.

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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

Our *NEW* Look for The Wandering Cook 786! What do you think??

After hours spent last night on taking pictures, learning in’s and out’s of Picasa 3 software to create my header, spending ages on choosing a theme to suit my blog, then another hour or so fiddling around with it.

Finally my blog has been updated and has a new organized and professional approach especially with a new header image depicting the recipes I have created so far.

Let’s have a quick look on how it looked before…

Even though I loved the background to this old theme, I felt I needed something to show exactly what my blog was about. The reason I like the previous background was due to the fact that the colours always reminded me of warm Mediterranean cuisine and culture. So using that incentive, I decided to create a colourful image header with my main aim to show that my recipes are inspired from around the world and even via my back packing travels. As for the background, I wanted a food image but a bright ingredient, so I chose orange lentils from my Turkish lentil soup.
I hope you all like it as much as I do! Let me know what you think, you might find there will be a few more tweaking as I go along!

Do you prefer the old layout or the new?

Please comment below your views as it will be MUCH appreciated!

Tweet me your answers also on @thewanderincook

Enjoy!

P.S As well as the lovely new layout, more lovely new recipes will be on it’s way………

Categories: General, Uncategorized | Tags: , , , , , , , , , , , , , , , , , , , , , , , , | 3 Comments

My chicken and mushroom pithivier with a courgette twist! – RECIPE & VIDEO

Hey guys, after making a yummy roast chicken dinner for family last weekend. I had leftover chicken, so decided to try a go at making Pithivier (French dish using puff pastry). Usually Pithivier is a sweet ‘pie’ but you can also make savory versions, so I made myself chicken and mushroom pithivier with some courgettes I had also leftover in the fridge.

To go straight to the video, scroll to the bottom.

To my surprise, this dish is now my top 5 favorite meals!!

Prep time: 35-40mins

Cooking time: 35mins

Ingredients:

  • leftover chicken, shredded
  • 2 chicken stock cubes
  • hot water
  • handful of chopped mushrooms
  • spring onions, chopped
  • 2 onions, chopped
  • 3 garlic cloves, diced
  • salt & pepper to taste
  • puff pastry – shop bought version (I know, bit lazy but perfectly fine!)
  • 1 egg
  • 1 courgette, sliced
  • cooking oil
  • 50g butter

Method:

  • First preheat oven to 190 degrees Celsius and start by preparing your ingredients. Such as, shredding the chicken, slicing the onions and garlic, mushrooms, the courgette and putting the kettle on!
  • Once those are done, in a large frying pan on medium-high heat add a bit of cooking oil just enough to cover the pan and start frying your onions and garlic, approx. 5mins.
  • Next add in your chopped mushrooms and spring onions into the frying pan and stir well.
  • Add your butter now and fry altogether for approx. 3mins.
  • While that’s frying, on the side, in a small cup add your 2 chicken stock cubes and add a 1/4 cup hot water, not too much as it’ll make the mixture wet once added. Stir until it dissolves and leave to one side.
  • Next add in your chopped courgettes and fry for 5mins approx.
  • Now add in your chicken stock and stir thoroughly into the mixture. You would want this to fry for 5mins with the aim of evaporating most of the water by drying out the mixture, but be careful not to burn. This will prevent the Pithivier having a soggy bottom.
  • Season with salt and pepper to taste and turn off heat and cover. Leave to one side.
  • Now it’s time to prepare the puff pastry, if your using ready made like myself, make sure it hasn’t been in the fridge for the past 2hours. This will make it much more easier to roll as it’ll be room temperature.
  • Divide the pastry in half, using the first half start rolling out your dough into a circle. The using a large salad bowl as a template, cut round the dough. If you don’t have a large salad bowl, don’t worry, you can always make a paper template, the diameter I used was 11inches wide.

  • Place circle into a prepared baking tray.
  • Next start making another circle with the other half of the pastry. But this time, cut 1inch wider from the salad bowl – 12inches.

  • Place 2nd circle to one side on a floured surface.
  • Any leftover pastry can be used for decoration on top of the Pithivier.

  • Now add your chicken and mushroom mix into the center of the circle in the baking tray.
  • With the 2nd circle, place on top and seal around the edges with water and pressing down with your thumb.

  • Add your decoration and seal them on using water again as the ‘glue’. Make sure you make a hole at the top of the pie as well.
  • Using 1 egg, whisk the egg in separate bowl and using a pastry brush, spread evenly over the pastry so it makes a golden crust once cooked.

  • Place in hot oven for 35mins or until golden brown.
  • Serve warm, enjoy!!!

Served great with potatoes!

For the VIDEO Tutorial which I also made for this recipe accompanied by lovely french instrumental music, visit:

http://www.youtube.com/watch?v=1PAT5hk12Hw&feature=plcp

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You can also click on the picture below…

Let me know how you get on and even tweet me your pictures! @ thewanderincook

Don’t forget we’re also on Facebook, Like to get updates on the latest recipes coming up on my blog!

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Happy cooking!

xxx The Wandering Cook 786 xxx

Categories: French, Ingredient: Chicken, Pie, Top 5 favourite meals, Uncategorized, Winter foods | Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , | 4 Comments

A useful way to use up leftover Pitta Bread – Home made Garlic Bread RECIPE

Now I for one do not like wasting food! If there’s a little bit of green mold on piece of bread, just take that bit off and continue eating. Or even just break the bread into pieces and toast them under the grill and use them in soup.

If milk is just beginning to go off, turn it into cheese by boiling it with some lemon juice!

 

So for this recipe, I had some pitta breads that were beginning to get moldy I decided to make home made garlic bread out of them from a recipe inspired by the free food magazine in my local Co-operative supermarket. And the results were delicious! A great side to any dish.

Ingredients:

  • your leftover pitta bread or any type of bread
  • 100g butter
  • 1/4tsp. chilli flakes
  • 1/2tsp. dried basil
  • 3 garlic cloves, thinly sliced

Method:

  • Preheat your oven to 190 degrees Celsius.
  • Cut your pitta bread into slices, I choose triangles.

  • Next, in a frying pan, add your butter, garlic cloves (thinly sliced) and fry until butter has melted and garlic is covered by the butter.
  • Add in your chilli flakes and dried basil and stir.

  • Next with a small spoon/pastry brush, coat your bread with the garlic butter and place in a hot oven for 10minutes.

  • Serve warm!

Enjoy!

Don’t forget I’m also on Facebook! >>> http://www.facebook.com/thewanderingcok786

Twitter>>> #thewanderincook

Any questions feel free to comment below and I’ll do my best to answer as soon as poss.

Let me know how you get on with making these and the best thing is, on the frying stage you can add other things aswell as dried basil, such as mixed herbs, coriander powder, dried mint, olive oil..etc.

xxx

Categories: Bread, Italy, My own mix, Uncategorized | Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , | 1 Comment

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