Posts Tagged With: soup

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

 

breakfast1

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.

breakfast2

                    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…

walk1

beautiful historic buildings

walk2

palm trees!

walk5

local fresh veg market

walk4

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

walk3

and a new fascination with old doors!

6pm – Dergah (Sufi Centre) – Dinner

dinner1

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.

 

 

 

 

 

 

 

dinner3

 

 

 

 

 

 

 

 

 

 

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.

 

 

dinner4

 

 

 

 

 

 


 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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!

Don’t forget you can also find The Wandering Cook 786 on Facebook, Twitter and YouTube!

(click the logo to take you straight there)

 

twitter-follow-achiever

YouTube-Subscribe

Facebook-icon

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

Day 1 and 2: We had arrived in Cyprus! {Travel Log – Food Diary}

Rucksack edited1 text

plane

 

 

 

Friday 11th January – 7.30pm Cyprus time – Larnaca Airport, Southern Cyprus

 

 

 

 

 

 

After a calm 4 hour trip from London Gatwick to Larnaca, Southern Cyprus, our journey had started within our group of four, our next mission was to find our pre-booked taxi to head to Lefke, Northern Cyprus. After collecting our luggage we headed towards the Taxi’s department outside only to find after half hour of waiting that our taxi man hadn’t arrived yet. Our first test on this journey!! This holiday to Cyprus wasn’t just going to be for the ‘holiday experience’ (or for the yummy food that awaited ahead of us) but also to treat it as a Spiritual Retreat, since we will be living fully in the Sufi/Islamic lifestyle with our routines and learning about ourselves and the blessings of sharing food.

 

So after waiting in the cold night and ringing the taxi man, turned out he completely forgotten about picking us up! And to get to Northern Cyprus in Lefke took an hour and a half, now you understand why we called this our first test on our spiritual journey in Cyprus. So we decided to get something to eat as we waited for the taxi man called Hajji Omer to arrive, which I might add, was an extra hour late then stated but we simply laughed it off, whether it was the jetlag of our system still being 2 hours behind then the Cyprus time or just the thrill of finally being on this beautiful Mediterranean Island.

 

 

world-cyprus-map

 

 

Lefke, Northern Cyprus – 11pm 

 

We had arrived! Albeit more of a delay then we expected but it started to sink in more. My sisterinlaw and I stayed at the free sister’s guesthouse, a place where ladies are welcomed to stay and enjoy the beautiful atmosphere as you meet other ladies from different parts of the world. While our husband’s stayed in the dergah (sufi centre/mosque).

We were kindly welcomed by two sisters (in Islam, all women are considered your sisters and men called your brothers, like a family – a very comforting feeling which I find in other cultures shared the same concept). One sister was from Manchester and the other all the way from Russia! After greeting each other with hugs and smiles, they showed us the shared rooms we can pick where there’s blankets, mattresses and pillows to choose from.

After settling in, the most quietly as we could as their were other’s sleeping in the same room, we reflected on how one moment you are in the busy life of the UK to the peaceful and beautiful Island of Cyprus and how thankful we were and contemplated on what was to come in these next 10 days!

 

 

 

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

 

 

Saturday 12th January – 10am – Lefke, Sister’s Guesthouse

 

Guesthouse

 

 

Waking up to the beautiful sunshine of Lefke overlooking the sister’s guesthouse, a truly tranquil place. Meeting so many different sister’s at breakfast time, some flown in from Italy, Serbia, Germany, Russia, even Indonesia, it didn’t feel like we were in Cyprus at all, meeting so many wonderful people from different continents of the world sharing the same intention of spirituality and love.

 

Now onto the breakfast!! There is one lovely lady who run’s the free guesthouse, aunty Samia and her food is amazing!

 

 

breakfast1

 

 

Today’s breakfast consisting of yogurt soup (on the topic of soup, soup is always served every morning before any meal – something which I will be taking into account when back home!) a yummy vegetarian oven bake dish (in the middle) consisting of potatoes, leeks, carrots and tomatoes topped with bay leaves. And a healthy porridge and fruit dish made by some other sister’s from Serbia (who had an amazing inspirational story – they CYCLED it to Cyprus!) Not forgetting one of my favorite dishes that got served nearly each day, red cabbage and beetroot salad (middle left) – a dish I will definitely be making myself – and of course sharing the recipe to my wonderful fans of TWC786. 

 

Did you know??

When eating bread with your meal it helps absorb nutrients from the food into your nerves!

 

With the breakfast meals, always accompanies the olives, the home-made range of jams which are made from the fruits in Cyprus, and a tahini and molasses mix (very yummy and molasses known to help the blood!). Also served every day with tea and toasted Turkish bread.

 

 

breakfast2

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Now that’s not what was only served during breakfast/brunch, the most delicious omelette made also with fresh leeks. I only had a quick chance to take a picture!

 

 

breakfast3

Another meal I intend to try out myself and share the recipe!

Each breakfast, before it being served we all make a prayer on giving thanks to God for the meal and to bless Sheikh Nazim, he is a spiritual master that lives in Lefke, the one that owns the guesthouse and has opened it to people, the one that has brought everyone from around the world to unity and Divine Love.

And at the end of each meal, another prayer is added again to say thanks after eating the delicious food, I found it very beautiful to finish and start a meal with thanks…it makes you appreciate the food that has been given to you.

Tour of the guesthouse…

guesthouse1

2050_1231Cyprus10461

guesthouse3

guesthouse4

Midday – Lefke

oranges

After helping out with cleaning up after the yummy breakfast we went for a walk around Lefke – which then became a regular routine, a walk after midday – and in Lefke particularly  they are well known for their orange trees and January was the season that they are ready to use! So we had to try one of THESE…..

orange2

Freshly squeezed Lefke Orange Juice!!!

No exaggeration intended, but by far it was the best orange juice I had tasted and only for 4 Turkish Lira – which comes to about £1.40 – I don’t think I paid that much for juice before, but it was definitely worth it and being so fresh, I would consider it a bargain! So that’s CAFE NATURAL you would want to look out for if your in Lefke! 

Day 3 will be up tomorrow with MORE yummy breakfast from the sister’s guesthouse,  fresh bread made directly from an outside mud oven, and Lahmacun!! Can’t come all the way to Cyprus and not have a traditional Turkish Pizza which I have tried many times in making myself!

Don’t forget I will posting each day’s experience up to Day 10 of our travels to Cyprus! Including videos!

(click the logo below to take you straight to my twitter, facebook or youtube account!)

twitter-follow-achiever

Facebook-icon

YouTube-Subscribe

Categories: *My Travel Food Diary in Cyprus!*, Backpacking, Day 1 & 2, General, Northern Cyprus, Uncategorized, Vegetarian | Tags: , , , , , , , , , , , , , , , , , , , , , | Leave a comment

Authentic Pakistani Chicken Curry – with fenugreek and green peppers – RECIPE

My recent dinner party with guests got served this delicious main course…

Yummy Chicken curry, inspired from my Pakistani motherinlaw ❤

This light and flavorsome meal is a delightful surprise with such yummy taste, containing fenugreek leaves (methi), green peppers and potatoes. I whipped this meal up when I had guests by making it the night before and serving the next day, which also increased the intensity of the flavors by letting it sit in it’s spices overnight. This is also not a recipe that contains a millions-and-one ingredients, the majority of the ingredients can be purchased from your local supermarket.

Prep time: 25minutes

Cooking time:25mins (+45minutes simmer time)

Ingredients:

  • 3 large onions, sliced
  • 2 green peppers, sliced
  • 5-6 garlic cloves
  • 1tbsp. ground turmeric (i love this stuff)
  • 1/2 tsp. chilli flakes (very mild – add more if you prefer more chilli)
  • 1.5tbsp. coriander seeds
  • 5-6 potatoes peeled and cut into chunks (can add more if you like)
  • Chicken pieces (I used a couple of drumsticks and 1 baby chicken cut into pieces from the butchers)
  • 4-5tsps. methi (dried fenugreek leaves)
  • 1/2tsp. coriander powder
  • Seasoning to taste (I added 1tbsp. of salt and 1/2tsp. black pepper)
  • Hot water from the kettle
  • Cooking oil

Utensils needed:

  • Blender

Method:

  • Prepare all the ingredients (slicing the onions, green peppers, peeling garlic cloves, peeling and cut potatoes, wash chicken pieces).
  • In a blender, blend your garlic cloves, turmeric, chilli flakes and coriander powder with half a cup of water altogether for approx 5mins. Try and blend till no lumps, if not, you can always sieve out the lumps afterwards like I did in my YouTube video tutorial for this recipe.
  • Once that’s done, in a large saucepan put some cooking oil till it covers the base and place on medium-high heat. Once warm, add in your onions and fry for approx 2mins.
  • Next add your green peppers and fry for another 2mins.

  • Once green peppers and onions are softened, add in your chicken pieces and fry for 4mins until chicken turns white. Add hot water to prevent the chicken from sticking.
  • Next add 4-5tsps of the dried fenugreek leaves (methi) and stir.
  • Afterwards pour hot water from the kettle to just about cover your chicken, and add in your potato chunks. Your potatoes will be absorbing a lot of this water so it’s worthwhile to check on your curry now and again.
  • Now add in your spice mix that you prepared earlier in your blender and stir. Then add your coriander powder and then the salt & pepper to taste.

  • Cover and reduce heat to low and leave to simmer for 45minutes until potatoes have gone soft.
  • After 45minutes, turn off heat and serve warm. Or leave overnight and serve next day for extra yumminess.

For the video tutorial that I made for this recipe so you can cook along, click this link >>VIDEO TUTORIAL CHICKEN CURRY

I made this main course, after my starters of Turkish Lentil Soup which can also be found on this blog or also my YouTube page: http://www.youtube.com/thewanderingcook786 don’t forget to Subscribe for updates!

Enjoy!

Any questions feel free to comment below.

The Wandering Cook 786  xxxxxx

Categories: Pakistan, Uncategorized | Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , | 4 Comments

Simple and quick Turkish Lentil Soup Recipe – Mercimek çorbası

After the festive time of Eid, thinking it’s all over until next year. More family members ended up visiting us here in the countryside where it made Eid – part 2. So on with the major cooking!

For that reason, I took the opportunity to do some more Video Tutorials, this time, Turkish Lentil Soup – Mercimek Corbasi. Recipe inspired from my mother.
 My own Video Tutorial – Link

 

Ingredients:

  • 1 cup of orange split lentils
  • 1/2 cup plain white rice
  • 2 chicken stock cubes – or better still, our own chicken stock
  • 2 medium onions
  • Juice of 1 lemon
  • Salt & pepper & sprinkle of cayenne pepper
  • Optional: strips of chicken – added at the boiling stage.

Cooking time: 20-30mins Great for when you have guests!

Method:

  1. First start by filling up a medium saucepan with boiling water and place on high heat.
  2. Once boiling, add your 2 chicken stock cubes and stir until they dissolve. (If you are using your own chicken stock, follow step 1).
  3. If you are adding your chicken strip, add now.
  4. Next add your 1 cup of washed orange split lentils and stir. Leave to boil until the soup has turned into a yellow colour and the lentils are cooked through until soft.
  5. While the lentils are boiling, chop your 2 onions finely and add into a frying pan on medium heat with cooking oil.
  6. Fry your onions for roughly about 5-10minutes until golden.
  7. Meanwhile, once your lentils are soft and cooked, add your 1.2 cup of washed plain white rice and boil for a further 10minutes until rice is cooked through.
  8. By now, the onions should be fried till golden. Once the rice is cooked, add your onions and stir.
  9. Finally, add your lemon juice, 1 tbsp. salt, 1/4 tsp. black pepper and sprinkle of cayenne pepper, or until taste.
  10. Stir and serve hot!

Enjoy!

Lovely for a winter’s evening

 

Categories: Northern Cyprus, Soups, Turkey | Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , | 1 Comment

Tasty & Easy to cook – Japanese Ramen

Well here we have it!

Our first and just the very beginning of our recipes, Japanese Ramen. Which I must say was initially inspired by becoming a total anime freak watching day to day manga episodes of Naruto Uzumaki (which I would recommend to anyone).
The main character (Naruto) was just so infatuated in eating Japanese Ramen that I decided to look into making my own!

First off, what is Ramen?

Let me give you the Wikipedia version first:

Ramen (ラーメン rāmen?, IPA: [ɽaːmeɴ]) is a Japanese noodle dish. It consists of Chinese-style wheat noodles served in a meat- or (occasionally) fish-based broth, often flavored with soy sauce or miso, and uses toppings such as sliced pork (チャーシュー chāshū?), dried seaweed (海苔 nori?), kamaboko, green onions, and occasionally corn.

It’s a filling and delicious noodle soup/meal that will awaken your taste buds. Now at first when looking at Ramen, your completely confuzzled on how to make it as it has many steps.

But after multiple attempts, I have come up with an easy way of making Ramen – especially for those on a budget also!

https://www.youtube.com/watch?v=T5Grddo3mzA&feature=plcp

Ingredients:

 

 

 

 

 

 

 

 

 

 

 

 

 

  • 1 small bag of baby spinach leaves
  • 1 peeled carrot
  • 2 spring onions
  • 1 sachet of Miso Soup, Soy bean paste
  • 1 chicken stock cube
  • 1 pair of chopsticks – of course!
  • salt & pepper to taste
  • 1 egg
  • 1 pack of egg noodles
  • handful of mushrooms
  • slice salami

Method:

Prep –

  1. Slice mushrooms and set aside
  2. Slice spring onions and set aside (optional: leave to soak for 5minutes to remove some of the strong onion taste)
  3. Wash spinach and set aside for the water to drain out
  4. Boil egg in boiling water till its hard boiled, so about 10minutes. Once boiled, remove and place into cold water so it’s easily to peel.
  5. In a medium saucepan fill with water and bring to the boil. Once boiling, add the washed spinach and boil for 1minutes, add pinch of salt to keep the green color. Drain again and set aside.
  6. Slice salami and set aside.
  7. With the peeled carrot, using a peeler keep peeling through into the carrot to create thin curly slices – this will be used as garnish.

Cook-

  1. In a medium saucepan with more than half way, bring to the boil. Once boiling add the egg noodles and boil for 3 minutes.
  2. While noodles are boiling, peel the egg and slice in half to reveal the yolk.
  3. Once 3minutes is up and the noodles are nice and soft and have slightly gone bigger. Remove from water and leave to drain, set aside.
  4. In a large medium saucepan, again boil water (put as much water to fill one bowl up for your ramen). Time to prepare the broth! Once the water is boiling, add 1 sachet of the Miso soy bean paste and stir. Add the chicken stock cube also and stir. Keep stirring till the paste and chicken stock cube dissolves so about 5minutes. Notice in the soy bean paste, seaweed will appear. This is normal and just enhances the flavor.
  5. Then add your sliced mushrooms into the broth and continue to boil on medium heat for extra 2minutes.

Assemble-

  1. Firstly place your cooked noodles into your bowl.
  2. Next add your cooked spinach onto one side.
  3. Then comes the chopped spring onions placed neatly next  to the spinach.
  4. Very carefully pour your broth into the bowl.
  5. Add your sliced salami on the edge of the bowl.
  6. Finally garnish with your thin slices of carrot.
  7. Serve while hot!

The finished product, your very own Japanese Ramen!

 

 

 

 

 

 

 

 

 

 

 

 

P.S

You can buy Miso Soy bean paste by Wakame from any Supermarkets.

Categories: Japan, Uncategorized | Tags: , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

Blog at WordPress.com.

Thoughts From The Road

Jotting it Down As I Go

A Flash Packers Guide

Books written by flash packers for the savvy traveller.

loversofrasoolallahandhisinheritors

This WordPress.com site is the cat’s pajamas

Vanessa Martir's Blog

Digging into memory

Life Perceived by Me

A great WordPress.com site

A Tiny Bite

A foodie with a passion to travel

minifoodescapades

a blog about my food related experiences

Chaturanga

statecraft, strategy, society, and Σοφíα

MM's musings

This is where I express my esteemed, exalted and sometimes extreme opinions on everything under the sun.

culinistanbul

Culinary Walks in the WORLD

Green and Ginger

Because food can change the world

Kerry Cooks

Recipes and inspiration from the sweeter side of life

The Nom Vivant

Food porn for the masses

Bucket List Publications

Indulge- Travel, Adventure, & New Experiences

the roxx box

Creating fast and nutritious lunches 1 bento box at a time…..