February 2, 2016

Cucumber and green curry soup

Getting sick was inevitable but I wish I could decide for the time lines!
Upon arriving home, I felt like an over-cooked potato and decided to make a creative soup for myself. It turned out to be the most delicious soup I had ever had.

What I used was:
- one big sweet onion
-1/3 of a napa cabbage
-1/2 cucumber
-2 carrots
-4 pieces of dried lemon leaves
-1 chili pepper
-1/2 liter mik
-1tbs green curry sauce
-1 bouillon tablet
-1 tbs butter
-some chopped coriander leaves

What I did was:
Cut all vegetables in big pieces, stir them in a big pan with the butter; add chili, lemon leaves, curry sauce milk and crushed bouillon pieces and let it on a medium heat for 15 min without the lid.
Then served it with chopped coriander leaves.

January 31, 2016

I hate raisins in dishes.

There are days on which I think I am ready to swap half of my life to see her eyes shining again. To hear her jolly sound of laughter. The chuckling sound which triggers a flow of joy streaming upon ups and downs of my soul.
She was sick for a week: fever, ear pain, wearied and of course lost her appetite.
I wanted to cook something that tastes like nothing she'd have had so far. Something healthy that smelled good, looked good and tasted good!

Fry onions, add grated carrots
With only a couple of carrots a red onion and a jar of pre-cooked butter beans I created a dish, which I decided to name it: "HALU Polo"!
add butter beans and sprinkle saffron, crushed cardamom seeds and cinnamon over

layer by layer add the mix on top of half-cooked rice and add a hand-full of raisins on top.
Despite all the effort I couldn't make her eyes shine on the table. The sickness won again and I lost for the 5th night in a raw.  Although she couldn't eat more than a spoon or two, she made it clear that topping up with raisins were my biggest mistake. No matter how she likes them and how she likes sweet dishes.

January 3, 2016

Lamb and pumpkin tajine

This is a recipe I found on cooking column of "metro" on one of the last days of December. Since it can be considered a "slow food" I decided to try it during holidays. A decision that came into action only on the very last day of the two weeks of holidays. While making it I thought: I'm going to try cooking Ghormeh Sabzi in exactly the same way and write about it here. The tajine itself is an absolute definition of joy and delicate deliciousness and I highly recommend it to you!

1. First you have to marinate the meat and leave it in the fridge for at least 6 hours. I left it in my balcony overnight.
For 6-8 persons you need to have:

  • 700 g lean lamb, cubed
  • 20 g coriander leaves 
  • 3tbsp olive oil
  • 1/2 tsp ground cumin
  • 5*5 cm ginger
  • 6 garlic cloves
  • 1 red onion (Sanli believes we could have used 2)
  • Salt and freshly ground pepper 

Blend everything in a mixer. This is the marinate sauce that you'll mix with the meat, put it in a pan, cover it with  cellophane an leave over night in a cold place.

2. Now it's time to cook the tagine. This will take you ~2 hours and the below ingredients:

  • Saffron
  • 500 ml bouillon 
  • 400 g chickpeas
  • 700 g pumpkin: flesh only, cubed
  • 1 preserved lemon: chopped in small pieces
  • 2 tbsp chopped coriander leaves 

pre-heat the oven to 165. Meanwhile, put a big pan on the fire. Fry on a medium heat the meat and all of its sauce in the pan for about 15 minutes until it turns to brown. sprinkle the saffron on top, stir and add the bouillon. Let it boil then turn off the heat.
If you have a tajine, this is the time to use it, if like me you don't have any, use a heavy and big pan.

cut a piece of baking paper bigger than the pan's lid, tuck it into a ball and moist it. Then unfold it, put it on the pan and put the lid on top. This way, the moist will stay in the pan while it's in the oven.

Then leave the pan in 165 C heated oven for 1.5 hours.

Add the chickpeas and pumpkins to the pan, stir and put the pan back to the oven and wait for 30 minutes.

Once ready, add the chopped coriander and pieces of preserved lemon and serve with couscous.

January 1, 2016

Cheesy Courgette

This is a simple and delicious dish that made mostly by Soline.

1. Preheat the oven to 200C; slice 3 courgettes and boil them for 5 min.
2. beat 3 eggs and add 150 ml cream, salt and pepper to it.
Grease an ovenproof dish, put courgette slices in and pour the sauce on top sprinkle a dash of nutmeg and chives; then cover the dish with grated cheese.
Put the dish for 20 min. in the oven and enjoy the outcome!

November 30, 2015

Drum Sticks with Soy Sauce and Honey

I read about it in a novel I borrowed from the library last week. The book I took form the library shelves by chance turned out to be an amazing book and very close to my heart. It's called "Girl in Translation".  I see myself, my aunt, my granny, and my daughter in the story line.  It takes me to the early days of my motherhood in Germany but not only that, it also brings me back to my childhood memories and feelings. It also reminds me of what I heard from my aunt and pa about their childhood.

Any ways, some where in the story the narrator talks about the delicious drum sticks with soy sauce and honey her mother offered as an x-mas present to her teacher. I immediately googled the recipe and was dazzled by this one.  It's simply delicious.

for 6 drum sticks you need to make the marinate sauce with 2 tbsp olive oil, 1 tbsp sesame seed oil, 3 garlic cloves, 5 tbsp honey, 1/4 cup soy sauce and salt and pepper.
I let it drum sticks marinated for a day.
pre heat the oven to 200C and let them be there fro a bout an hour.

Indeed the smell of it drove my cats crazy. They came to sit on the kitchen floor and next to the oven, waiting for their share!!

November 3, 2015


This is the fourth kitchen I am writing about in this blog. I started in my A'dam Kitchen, continued with my left handed kitchen in Erlangen which was followed up with my Leidse one till last week.
Listen to this music while preparing this delicious autumn recipe :-)
Parsnip, sweet potatoes, red onion with a bit of olive oil AND Za'atar 
I warned you I'll use Za'atar in almost anything I cook!