Sunday, March 29, 2009

48 hours in Istanbul!!!

Last weekend I had the chance to travel to Istanbul for the weekend.

I had been once again back in the 70s when I was a kid, typical family holidays...

This time I really wanted to plan it as a gourmet trip.

Lately I had read many articles in gourmet magazines, food blogs, chefs and food & travel editors, friends of mine had advised me to plan a trip to Istanbul as lately has become a must destination for all foodies, and not only...

After last weekend the only thing I can say is that I would love to go again and again and again....

The architecture, Bosporus, the aromas of spices, the food, the people....

Every part of the trip was an experience, I could fill pages with lists (and I was only for a weekend...) however I strongly advise you not to miss the following 3

9 ece aksoy

oteller sokak no 9


tel 02122457423

For the atmosphere and the food

Cigdem Patisserie

Divanyolu cad No: 62/A

To buy authentic turkish sweets and home made chocolates with unique ingredients

Cemberlitas Hamam

Vezirhan Cad no8

An experience you will never forget ( get the luxury package)

Sunday, March 8, 2009

Today serving...

Hello there!

Today I am at home with the kids, so it's a great opportunity to cook with them and also try some new recipes I checked lately in Greek gourmet magazines.

Alia loves lentil soup.So I promised her that before we do anything else we will start with that.

Actually is very nice if your kids like such a food. I remember when I was at the age of 5 I really hated lentil soup...

It's a very simple recipe, I am sure most of you know how to make it, but since we cooked it today let me give you ingredients you need and directions.

Lentil Soup


500 gr lentils

1 onion cut in tiny pieces

1 garlic glove cut in tiny pieces

1 cup of olive oil

fresh rosemarine (as much as you like)





Put the lentils under water and wash them well (Alia's job)

Place them in a saucepan and cover them with water. Boil them in a medium heat.

Drain them, and put them again in the saucepan, adding hot water.

Add the onion, and garlic and cook in medium heat.

When the lentils are almost cooked (they will be soft) add the olive oil, rosemarine, 1 tb of balsamic vinegar and cook at slow heat until you get a thick mixture.Season with salt and pepper
Serve warm and add as much vinegar as you like!!!

Saturday, March 7, 2009

A different beansoup

Hi there! I was sure I would be able to post some data earlier but too many things happened..
My daughter was ill, then so was I, and then (thank God) we managed to go to Corfu for 3 days.
we had a super time, I got a photo of Liston as I promised and I will post it too.

There is a recipe I would like to share with you. It is one delicious soup I tried the other day, a bean soup I could call it, but it also contains cabbage and bacon, which give to it a much more interesting taste.
My kids loved it as well so I am thinking to add it in the meals I plan for them every week.

Bean soup with cabbage


500 gr cabbage
250 gr small white beans
1 onion
3 carrots
2 tablespoons fresh dill
2 eggs
1 lemon
1 tablespoon cornflour
1/2 cup cream
olive oil
freshly ground black pepper

Put the beans in a bowl with cold water and leave them overnight (or 8 hours)
Cut in small pieces the bacon, onion, carrots, and cabbage.
Take a large saucepan, add 4 tablespoons of olive oil and fry the carrots, onion, bacon and cabbage for 4 minutes. Add the beans and fill the sauce pan with water so all ingredients are covered.
Boil in medium heat for about 90 min, adding water occasionally (so that the food is always covered)
When beans are ready (they will be soft) , add the dill and leave them to cook in slow heat.
In a bowl mix well the egg yolks, lemon juice,corn flour and cream. Pour the mixture into the saucepan, stir well and leave it to cook for 2-3 minutes.
Taste and season with salt and pepper.
Serve warm.