23rd August 2017 by - No comments

During the summer I become a semi vegetarian. Of course I still eat a little meat every now and again, and fish is a must, but the majority of meals eaten are made up of fresh vegetables.

Antalya is filled with the freshest of vegetables. The main reason being this is where most fruits and vegetables are grown and the dustributed to all parts of Turkey and abroad. The humid climate and strong sunshine, with the very fertile ground make it perfect for growing.

In our local market right near my paremts home here there is everything you could imagine, but always things in season. Right now its the sweetest juicy peaches, honey filled figs and the biggest array of green vegetables.

This dish is amazing & perfect for summer! Eaten cold it is refreshing, super tasty and so easy to make.

Ingredients – (enough for 4)

– 4-5 medium sized courgettes

– 2 cloves of garlic (finely chopped)

– bunch of fresh parsley (finely chopped)

– bunch of fresh dill (finely chopped)

– 2 tables spoons Extra Virgin Olive oil

– Sea salt & black pepper

– 2 cups warm water

– 1 large onion (finely diced)

Method –

Prepare all the ingredients and set to one side.

Mix together in a large bowl the parsley, dill & garlic.

Peel and slice the courgettes in long thin strips.

Heat the oil in a heavy bottomed pan. Add the chopped onions and cook over a low heat until cooked and caramelized.

Lower the heat. Line the pan with a layer of the sliced courgettes. Like you are lining a lasagne dish with pasta.

Like making lasagne add a layer of the parsley dill mixture over the courgettes.

Next another layer of courgette strips.

Then another layer of the parsley dill mixture.

Continue until all the ingredients are used up. Add the water. Sprinkle on salt & pepper. Now leave to cook over a medium heat until the courgettes are soft to taste.

Enjoy cold with a dollop of yogurt! πŸ˜‹

19th July 2017 by - No comments

It’s difficult to think anything but pleasant thoughts when eating a home grown tomato.” Lewis Grizzard (American writer)

I read this quote recently and completely agree. Growing your own fruits & vegetables has to be one of lifes most pleasurable things!

With Summer here and the weather heating up we are harvesting our own homegrown fruits, vegetables & herbs. Next Spring why don’t you all try to grow your own. You don’t need a garden, a balcony or even a window sill will work perfectly.

I have found the vegetables and herbs which are easiest to grow and maintain are mint, chives and tomatoes.

Mint grows very fast, all it needs is watering and some sunshine and they are off! Perfect to tear into salads, add a few leaves to boiling hot water for a refreshing fresh mint tea or add to tomato soup for an amazing taste.

Chives are perfect cut up into a fresh potato salad.

The joy of eating homegrown tomatoes is just amazing. I have found growing tomatoes to be much more successful when you plant tomato plants rather than seeds. Use tomato feed and with plenty of watering and sunshine you will have success.

Get the little ones involved and you will all have fun next Spring!

7th June 2017 by - No comments

My herb garden absolutely loved the sunshine and the mint, coriander and parsley my darling father planted not long ago has gone wild. The mint and parsley we use often in salads etc, but coriander is used less often so I wanted to utilise it before it wilted away.

Searching online for methods to harvest and store coriander leaves I opted to chop and freeze the leaves, this way it would be available to add to home cooked meals over the year ahead.

I already use frozen chopped onions and garlic regularly. Not only does in make the whole cooking process quicker, the vegetables are always fresh and ready to use.

So why not frozen herbs.

Ingredients –

  • Fresh Coriander leaves (take off thick stalks, wash thoroughly and pat dry with paper towel)
  • 2 tablespoons Extra Virgin Olive oil

Method –

  • Finely chop the coriander leaves in a food processor or by hand
  • Add the olive oil and continue to blend until it forms a thick paste
  • Carefully spoon the paste into an ice cube tray
  • Place in a freezer overnight
  • Once frozen remove from the ice cube tray and place in a sealable bag
  • Store in freezer and use when needed.

Ideas for using coriander in cooking –

  • Add to oven baked salmon with lime & chilli for a tasty crust
  • Add to chicken with garlic and soy sauce for a delicious marinade