As it’s well-known that I love cooking and cookbooks, and so I am fortunate to be given interesting publications from time to time. Including one called simply Turkish Cookery which can be an inspiring start to finding a new recipe.
There’s only one problem, the 1992 book from Net Turistik has its own style of English to work around. The pictures of the food always look very authentic Turkish food even if the names of the dishes may be lost in translation – how do you fancy an egg dish called woman’s thigh for example?
As you’d expect, there’s a good number of lamb (mutton) dishes and a recipe for ‘meat with bones cut from the loin’ caught my eye as it included pairing the meat with dill. More usually associated with fish, dill is a lovely soft herb and, hoping that this wasn’t simply a mistake, I was interested to see how it went with the new season lamb.
A quick google search revealed that this combination is quite common in other parts of the world including Sweden where lamb, lemon and dill seems popular. So, translating ‘3 salads’ to handfuls of baby spinach, and adding in some potato to make this a one pot dish – I cam up with a whole new recipe.
A healthy and warming dish for a cold night. It’s lighter and leaner than using beef but the recipe works just as well with beef although may take slightly longer to cook and require fat skimming off the top at the final stage before serving.The beetroot will bleed into the sauce, giving everything a rosy tint. Serve this with lots of mash potato and some greens but would be just as good with some crusty bread.
Fish pie is such a favourite, comforting family dinner. But this recipe is a bit different and dispenses with the big layer of mash on top and instead tops the creamy sauce with simple sliced potato as well as cramming a bit of extra veg portion in too.
Although still warming, it should be a bit lighter on the waistline than the cheesy mash that usually features. Let me know what you think.
A vegetarian curry from scratch in well under an hour. The recipe app suggested this would take 55min but actually was a good bit quicker. The total cooking time was 25 mins and it didn’t take very long to chop an onion and a squash.
The ingredients list was fairly simple again – dried spices in the form of paprika, tumeric and curry – the chickpeas, onion, squash and garlic. All topped up with some veg broth.
It made for a substantial curry – something better suited for cold weather – but also pretty mild. If I made it again I’d definitely add some extra chilli and ginger to the mix.
Overall verdict: Simple to create and tasty. Serve with a dollop of plain yoghurt, naan bread, basmati rice and a green salad for a filling veggie main meal.