Potato and leek soup for the frozen soul

This is a great recipe to warm up your half frozen winter soul, but you can try the chilled version as a lighter option to Vichysoisse (same recipe plus the creme fraiche, minus the parsley). If you are in the northern hemisphere and ready the embrace summer try this soup with fully skimmed chicken stock and serve very cold.

POTATO AND LEEK SOUP (serves 4)
-3 or 4 potatoes
-3 leeks
-1 onion
-2 cloves of garlic
-2 cups beef stock
-3 cups water, hot
-2tbs. very finely chopped garlic chives

-2tbs. very finely chopped parsley
-2tbs. olive oil
-Salt and pepper to season
Finely chop the onion, garlic, leeks, and potatoes and try to make them look even in size. Saute all in 2tbs. of olive oil and don’t let them brown. Add 1cup beef stock and 1cup water, season and stir. Let it simmer until very tender. Add the rest of the liquid and bubble for 15mn. Blend the soup until light and creamy. Stir 1tbs. olive oil and serve with sprinkled greens.

GLOBETROTTER

Free State


Dullstroom

It has been a long time that I wasn't in touch with my blog. I have been asking myself, if I can not publish (almost) regularly what is the meaning of having a blog in the first place...
But I have a very good excuse! We have been travelling since March nearly non-stop... Actually it started in Feb. with India and ever since I could not spend one whole week sleeping on my own bed. My home, my helper (she is kind enough to say so) and my doggies missed me madly.. And I miss them a LOT.
When I moved to South Africa, after accepting my sweetheart's offer to live together under one roof instead of both of us commuting between continents to keep the relationship together, I thought that my packing-unpacking days are (almost) over... And the truth is I didn't know if I want to celebrate or mourn... Soon after moving in with my boyfriend, I discovered that it was very early to cheer up or cry down... In fact 4 and half years later I still have no idea why I was so sure about ending my heavy travelling life style. Being with F and living in Joburg means now I have to pack-unpack for two, and nearly as often as my professional days... Anyway if I start complaining about suitcase files I will get a severe backache and you will end up in a funny headache...So to cut the stupid stories off, here is a short! list of my travels:
-Celebrating our 5th anniversary at Makalali lodge, Hoedspruit
We were planning a little romantic escape, it was beyond our expectations...
-Trout fishing long weekend in Dullstroom
When we discover that we can not keep the trouts, have to return them in to the water, fishing was over for me. Why catching something alive if you can not eat it??? But the weekend was fantastic! Great fun with friends, nice comfy accomodation, beautiful surroundings, amazing pictures...
-Farm hopping in Freestate
That was an interesting holiday... I am still trying to figure out...
-Furniture delivering- opportunity weekend in Bela Bela
When ever we can, we'll blend a horrible business journey with some fun and relaxing stopover.
-Camping in Drakensberg
Camping is only fun in good weather.. I really don't want to talk about the misery we had to survive.
-Deep sea fishing in Canda Island Mozambique
That is our annual trip to freedom. Will talk about this trip a lot. Soon............
Will post you the pictures soon!

For some very strange reason I can not load any pictures to my posts since yesterday... Sorry for no picture recipes... Hoping to make this right soon...

Papardelle al Cafe Porte

Another easy recipe. If you don't eat porc or you can't find the parma ham, use the rest and enjoy as a vegetarian pasta. You may drizzle a spoonful of balsamic vinegar to jazz it up.

PAPARDELLE AL CAFÉ PORTE (INSPIRED BY MY FAVORITE PIZZA) (serves 2)
-250gr papardelle
-4-6 slices of Parma ham
-60gr thinly shaved parmesan (parmigiano)
-2tbs freshly grated parmesan
-a handful of rocket leaves
-4tbs extra virgin olive oil
-salt&cracked pepper to taste
Cook the papardelle in boiling salted water following the instructions on the pack. Drain roughly, try to keep some of the moisture on. Toss the pasta with 3 tbs olive oil and the grated parmesan, season according to your taste. Layer the rocket, parma ham and shaved paremesan on top and dress with 1tbs olive oil and cracked black pepper.

Baked line fish 1

One of my favorite fish recipes. 10mn to prepare, 30mn to cook. When you come home only an hour before your guests put the fish in the oven, new potatoes to boil, wash a handful of rocket for each plate and set the table. You would even have time to refresh yourself. Enjoy your simple but faboulous dinner ending with an ice cream from the freezer...

EASY BAKED LINE FISH (serves 4)
-1000-1200gr of sea bream or any firm meat, medium size whole line fish(gutted and clean) or use 2x 500gr farm fish
-1lime or half a lemon, juiced
-2 spring onion, chopped
-few sprigs of fresh herbs like parsley, dill or chervil, chopped
-1 clove of garlic, lightly crushed
-4tbs olive oil
-4tbs ouzo or sambuca or pernod
-4tbs cold water
-extra olive oil to drizzle
-salt and pepper
Brush an oven tray with 1tbs of olive oil. Blend the rest of the olive oil, lemon or lime juice, the spirit and the greens to form a smooth paste. Make five incisions on each side of the fish and place it on the tray. Spoon the mixture generously on both sides, and don't forget the cavity. Bake for 35 to 40mn. in 200’ oven. Delicious!
Serve with new potatoes and seasonal vegetables.

BACK TO NORMAL

Chauru helps me shopping in Delhi >

Beyoglu Fish Market

New Delhi, Red Fort >

Winter blues in Istanbul

After days of travelling between Johannesburg, Istanbul and Delhi, I am back to my normal life, normal self... Missed my kids so much! I heard that Pashmina didn't eat for days because she was missing us so badly. Of course it wasn't the case for Dirty Harry who is interested in FOOD and nothing else so he didn't missed us because Naomi's portions are bigger than ours.

We travel to India twice a year once in February to Delhi and once in August to Moradabad and we always try to combine these business trips with leisure. This time we had 3 nights stopover in Istanbul, my home town.
Istanbul was on it's prime season for seafood. We ate freshest fish and shellfish almost everyday. I even could find fresh octopus and sea snail. All you have to do is poach them in salted water (separately) with few drops of vinegar and serve on a bed of finely chopped parsley, drizzled with lemon juice and olive oil. oh don't forget the crushed garlic. Yummy!!!

When it comes to Delhi, unfortunately the Indian cuisine is my least favorite in all culinary world. I survive thanks to our friend Neera's beautiful home cooking but any time I eat out in a restaurant I end up with a very tender stomach. But one thing I love about food in India is shopping. I can buy all sorts of fresh vegetables and spices for few pennies and I use them to cook very few Indian dishes that I like.
Later on I will give you more details about my trip and the flavours I experienced during the last 2 weeks. For the moment enjoy the pictures...

Magaliesburg Weekends

Tomorrow morning we are going to Amarula. A little farm that we frequent quite often for the weekends. A beautiful, very rustic farm house that we spend great times with a couple of dear friends. It is a self catering place so we load the cooler box with lots of delicacies that we gorge ourselves when we are not hiking the mountains, throwing our selves into sparkling rock pools or playing cards. Friday night we will have some paella. And I thought before the main course a little cooler for the warm summer night sounds like a good idea to me. This gazpacho recipe is very easy to make.

Gazpacho, My version

Gazpacho dates back to Roman times, it can roughly be translated like "leftover soup".
Fame came in the 19th century, after peppers, cucumbers and tomatoes were added. Spaniards say there are "as many different gazpachos as there are mortars and pestles". My version is :


GAZPACHO NON TRADITIONALE (serves 6)
-4 ripe tomatoes, peeled and deseeded
-2 pickled onions
-1 yellow pepper roasted, peeled and deseeded
-1 chilly, deseeded
-1 tbs. olive oil
-1 cup of tomato juice
-3 drops of lemon juice
-salt and pepper to season
Put all the ingredients in a blender and use the pulse button to roughly blend. Chill the soup at least 1 hour before serving.

You can also serve this as a hot soup. But remember to add 2 slices of stale bread soaked in cold water and a good dollop of sour cream before liquidising.

Tuna Tartare, Japanese style

Japanese style Tuna Tartare

-slice of very fresh tuna fish (1cm thick and 15cm diameter)
-1 ripe but firm avocado, thinly sliced
-1tbs sesame oil
-1tbs light soy sauce
-1ts dark soy sauce
-1ts toasted sesame seeds
- 1tbs limejuice
-1ts sushi vinegar
-few sprigs of coriander to serve
Chop the tuna to 1cm cubes. Mix all the ingredients, except the coriander and the avocado, in a bowl. Arrange nicely the avocado slices on a plate. Fill the middle with tuna tartar and scatter with the fresh coriander before serving. I also used chopped tomatos to decorate.

If you don't have the sushi vinegar handy use rice or cider (apple) vinegar and mix with a drop of honey.

Easy beetroot pickle

On my way back from Magaliesburg I bought a bag of baby beetroot. So yesterday I made this delicious pickle.
Beetroot as a source of various vitamins, minerals and antioxidants, is very good for you. It helps the production of the blood cells and prevents anemia and impotence.
I have many recipes with this beautiful magenta roots that I will share with you in future...

EASY BEETROOT PICKLE
-5 medium beetroots
-4cups water
-1cup red wine vinegar
-1/2ts salt
-2 cloves of garlic
-5 pink peppercorn
Wash the beetroots well and put them in a pot with 4 cups of cold water without cutting the heads and tails to prevent from bleeding. Cook until soft. Cooked beetroots don’t need peeling but little scrapping with hands; use rubber gloves if you don’t fancy ruby hands. Once peeled cut them into 2x2 cm cubes and put in a jar with garlic, salt, pepper and vinegar. Top the jar with the boiled beetroot water. The pickles will be ready next day and will keep in the fridge for 3 weeks easily.

QUAIL EGGS WRAPPED IN PROCIUTTO WITH BASIL AND BALSAMIC DRESSING
-12 quail eggs
-4 slices of prociutto
-1tbs pesto alla Genovese (basil pesto)
-1bs extra virgin olive oil
-1ts aged balsamic vinegar
-12 leaves of fresh basil, similar in size
Boil the quail eggs in salted water for 5mn. Fish them out and plunge them in ice cold water for another 5 mn. Peel and set aside.
Cut each slice of prosciuto into 3 long strips.
Roll each prosciuto strip with an egg in the middle.
Mix the pesto, olive oil and balsamic vinegar in a small bowl to make a dressing
Garnish each roll with a basil leave and drizzle with your dressing just before serving.

Wild dog party!

Pashmina, 20 months

Dirty Harry, 4 months (3 on this pic)

This two little terrorists ruined my garden during a wild dog party on Wednesday late night or Thursday early morning. No plant younger than 5 months survived in the garden. Sprinkler system is completely chewed. I am afraid Mina is teaching Harry all the dirty tricks of being a very naughty doglet. Here is the story.

I woke up to a horrible Thursday morning... Opened the front door to say good morning to my four legged kids, as my routine every morning at 7, and saw the poor plants neatly! stacked on my door step. Dilemma: should I kill my beloved dogs by myself or should I call F and watch him killing them. Which option was more satisfying? Was telling to my wild side "lucky me it's Thursday and I don't need to deal with the mess because my loyal gardener M. is due today" sort of a calming down mantra. Hah! Cherry on top M. did not turn up this Thursday!

Sorry to let you know guys a depressed Ipek is completely non-functional! Put all the plants in to the buckets with water, dressed up and left for gym, then head off to Bryanston Organic Market because the bright green and beautiful smell of all the fresh herbs have a calming effect on my system. Oh plus the delicious coffee and cheesecake combination would sort any upset women out!

The brave pineapple dessert who saved the night

Serves 4
8 slices of fresh pineapple
2 cups of yogurt
2 tbs runny honey
1 tbs Galliano ( vanilla liqueur)
4 sprigs of mint
Chop 4 slices of pineapple and blend with yogurt, honey and Galliano until creamy. Fill the dessert cups 2/3 full. Decorate with pineapple slice and mint. I layered mine like this; yogurt mixture, kiwi fruit, pineapple and decorated with mint and pineapple leaf.
This very fresh and light little dessert saved last night!

Chicken Business

Yesterday when I was shopping I decided to give a try to an ordinary chicken instead of a free range one. %30 price difference was not that small after all. But my little subject of experiment, although it was shorter on the cooking time, turned out to be a big mistake on the taste department. The texture was interesting, almost fish like. The taste was strangely bland, my marinade did not save the show without the help of the poor chick. A beautifully wasted chicken roast evening!
Conclusion: I am not in favor of organic chicken because I can not taste nor smell the difference. So why to pay 2.5 times more? But will never ever try again a "factory" farm chicken. Full stop!

Breakfast

A little road side cafe in south of Turkey

When I was working 24/7 the breakfast was the biggest luxury. Some stolen mornings having breakfast at the corner cafe with my sister was truly special. That was back in Istanbul. Since I am in SA and not working, week days breakfast is a must thanks to F. He would never leave for work before having his toast and marmalade. Oh and 2 cups of Earl Grey with milk of course! The corner cafes and my sister are parts of my Turkish life which I still enjoy big time when I am back for holidays. Toast is OK but marmalade is NO NO in my book. Anything cooked with orange is NO NO in fact. They say that I cook the best "duck" a l'orange. I simply follow the recipe because I never tasted the sauce. Anyway you will witness more of my antics along the line. Let's go back to the breakfast. My favorite breaky would be the big Turkish "village breakfast". Here is the list:
A local cheese platter, black olives, sour cherry jam, butter, honey and traditional fresh cream with walnuts, tomato and pepper scrambled eggs "menemen", watermelon or grapes all accompanied by very freshly baked warm white bread and "simit" sort of a bagel with sesame seeds. Oh it's heaven! So what do I do? When ever I have time and enough participant around I replicate those heavenly breakfasts. Still trying to convert South Africans...

An early start

I started life as a fussy eater. Every single friend of my parents has a recollection of the very thin blond little girl trotting around followed by a family member carrying a spoonful of something, trying to feed her. I was also very famous of saving some food on the very back of my mouth hoping to fool my mom that I ate all my dinner (this little habit proved to be very bad for my mouth hygiene, I suffered of toothaches quite often in my youth).
We do not remember when exactly I turned to be an eating machine. But I do remember when I started cooking properly! My mom was suffering a bad eczema in her palms, I was 7. She asked me if I would enjoy helping her in the kitchen. Oh yes! My very first full dinner was "Pan fried meatballs with tomato sauce served with mashed potato and shepherd salad". So successful!
Meatballs, we call "kofte" in Turkish and we cook them in several different ways. I love them all! Potato is my favorite staple food of all times. Can not live without tomato, garlic and olive oil which are the main ingredients of Turkish shepherd salad "coban salata". Don't worry recipes will follow!
My little joy of cooking at 7 became a passion for food and stamped all my lifestyle today. I am so lucky that my life partner F. shares the very same passion of food and pleasures of good living with me.

Courage

Time flies. This is my fifth year in this beautiful country. Have been planning to write about my life since the beginning. Never had enough courage to express myself in English. Few days ago I decided if I don't start now the right time will never come. So Ipek the fresh blogger here I am!