Tag Archives | recipe

very easy Turkish Poğaça recipe with photos

Poğaça is a Turkish bread like savory pastry. It’s usually filled with feta cheese and maybe parsley and topped with kalonji seeds. It can be home made or bought from a pastane (bakery). It goes great with 5 o’clock tea or as in my case with coffee in the morning for breakfast. This recipe is for about 24 pieces of poğaça. Continue Reading →

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How to Bake Lamb Shanks (with photos!)

I looked around for some recipes for lamb shanks but almost all of them did the same thing. Braised. I didn’t feel like doing that so I decided to bake my lamb shank. Continue Reading →

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Spaghetti with walnut pesto sauce

I just made some spaghetti with walnut pesto sauce (from scratch). It’s delicious and really easy to make. If you’re looking for a creamy pasta sauce without any cream (ok there’s some parmesan in there) then this is the way to go. You’ll need a food processor.
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Chocolate Chia Seed Pudding

Here’s a super simple recipe for some omega-3 filled chocolate chia seed pudding. Chia seeds are apparently super healthy but we’re not hear to talk about that. Just Google it. This chocolate chia seed pudding is super tasty, raw, and is dairy free. Not to mention no sugar added. Also keep in mind it tastes a lot better than it looks.


  • 1 cup almond milk
  • 4 tbsp chia seeds
  • 4 tbsp maple syrup
  • 2 tbsp cocoa powder
  • 1 tsp vanilla

You’ll also need an empty jar with a lid for mixing – maybe something smaller than in this photo. Or just double the recipe for more chia seed goodness! Continue Reading →

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Turkish Dry Beans Recipe (Kuru Fasulye)

Dry beans is probably one of the most common comfort food of Turkish cuisine. In Turkish it’s called “kuru fasulye”. It’s really easy to make as well. Couple things to remember before you start cooking Turkish style dry beans.

First is that you also want to have some rice to go with it. You can’t really have dry beans without rice (pilav) in Turkey. In fact, the meal is also known as “kuru fasulye pilav”.

Second is you have to remember to soak them in water 24 hours in advance. This helps dissolve those oligosaccharides that don’t get digested until it reaches large intestines – thus the bad smell. But more importantly soaking beans in water greatly reduces cook time. Continue Reading →

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green lentils with ground beef recipe

Green lentils are super nutritious. They have about 30% protein content and they’re delicious. Here’s a really healthy green lentils recipe with some ground beef for even more sustenance. (and yes the recipe calls for Hefeweizen) Continue Reading →

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spinach with eggs recipe (or why does spinach shrink so much?)

Why does spinach shrink so much when it is cooked? This is because the leaves contain a lot of water which escape when cooked.

A more scientific answer involves turgor pressure which exists in plant cells. Turgor pressure is the pressure of water filling up the cell membrane and pushing it against cell walls. This pressure is known as turgidity and it keeps the leaves of spinach nice and rigid.

When you cook spinach either the water pressure causes the cell wall to break and the leaves wilt or the heat itself breaks the cell wall and lets the water escape. I’m not too sure which happens first. In the end though you end up with very little spinach – that’s for sure.

Now let’s move on to cooking some spinach with eggs. Continue Reading →

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