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Antepliler

Serving dishes steeped in history and rich in flavour, Antepliler offers a taste of the cuisine of Gaziantep, with its incredible diversity and fresh ingredients.    Ahmet Ustunsurmeli from Gaziantep, set up a bakery in 1993, making the first authentic baklava in London, before opening the restaurant Antepliler in Green Lanes (‘Little Turkey’), in 2003.  Antepliler means ‘from Antep’, the…

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A large portion of ali Nazik on a white plate

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More Recipes

tomato sauce in a clear glass bowl on counter

Italian tomato sauce

This classic Italian tomato sauce, fragrant and full of flavour, is the base for many Italian recipes.  Sugo al pomodoro, as this sauce is known in Italy, is perfect for pasta dishes, pizza, melanzane parmigiana, and many more. The combination of tomato with garlic and basil is such a classic one in Italian cuisine.  Although this recipe uses…

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Table spread with Middle eastern dishes

Fait Maison Salon de thé

Serving delicious traditional home-made Middle Eastern dishes, and possibly the best Maqluba in town! Fait Maison Salon de thé invited me to try their lunch menu. The restaurant with high ceilings and a bright interior, is decorated in soft pastels and neutral colours. There is a pretty display of chocolates and colourful meringues to purchase, and a huge choice…

Read More

a plate of sliced beetroot with dressing

How to boil beets

Try this simple and delicious way to enjoy beets!   Boiled beets are great to make ahead and keep in the fridge – perfect to add to salads, and other recipes. They are also easier to peel than roasted beets! They are also great as they are – some people like to serve their boiled…

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raw beetroot with stems on a white cloth

Love your beets

You either love them or hate them; find out how to grow, select and store beets, as well as a variety of ways to prepare them. Truly embrace beets!     Beets, or beetroot, is the taproot part of the beet plant. They can vary in size from that of a golf ball to the size of a baseball. Beneath…

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Tips

How to boil beets

a plate of sliced beetroot with dressing
Try this simple and delicious way to enjoy beets!   Boiled beets are great to make ahead and keep in the fridge – perfect to add to salads, and other recipes. They are also easier to peel than roasted beets! They are also great as they are – some people like to serve their boiled…

Read More

Love your beets

raw beetroot with stems on a white cloth
You either love them or hate them; find out how to grow, select and store beets, as well as a variety of ways to prepare them. Truly embrace beets!     Beets, or beetroot, is the taproot part of the beet plant. They can vary in size from that of a golf ball to the size of a baseball. Beneath…

Read More

How to cook asparagus

fresh asparagus
The rather elegant asparagus in now in season (spring trough to the beginning of summer), so here we look at the varieties, how to buy, store, cook and eat it. Depicted as an offering on an ancient Egyptian frieze, dated around 3000 BC, asparagus has been cultivated for thousands of years. It was eaten in ancient Syria,…

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How to store fresh herbs

  What are the best ways to store and preserve the freshness of leftover fresh herbs? Whether you grow your own, come across a multi-buy offer at the supermarket, or simply just need a few sprigs at a time, storing fresh herbs can be quite tricky. Like cut flowers, once separated from their roots, herbs lose…

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Virtues of a bowl of oatmeal porridge

It seems that there’s always great news for fans of a bowl of oatmeal porridge. Latest information on the health benefits of oats. Regulating our diet and getting plenty of exercise are well-known recommendations for good health, but a recent study by scientists in Ireland sheds new light on why eating oats regularly is good for your…

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How to cook fluffy rice

Rice
Follow these simple steps to make delicious fluffy rice every time. There are just 4 steps to cooking perfect basmati rice every time: wash, brown, boil and steam. Some years ago I found a really old Turkish cookbook which suggested browning the rice first in butter. This gives a wonderful nutty aroma, the grains are fluffy, and…

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More Posts from this Category

Restaurants

Antepliler

A large portion of ali Nazik on a white plate
Serving dishes steeped in history and rich in flavour, Antepliler offers a taste of the cuisine of Gaziantep, with its incredible diversity and fresh ingredients.    Ahmet Ustunsurmeli from Gaziantep, set up a bakery in 1993, making the first authentic baklava in London, before opening the restaurant Antepliler in Green Lanes (‘Little Turkey’), in 2003.  Antepliler means ‘from Antep’, the…

Read More

Fait Maison Salon de thé

Table spread with Middle eastern dishes
Serving delicious traditional home-made Middle Eastern dishes, and possibly the best Maqluba in town! Fait Maison Salon de thé invited me to try their lunch menu. The restaurant with high ceilings and a bright interior, is decorated in soft pastels and neutral colours. There is a pretty display of chocolates and colourful meringues to purchase, and a huge choice…

Read More

Tamarind Kitchen

Tamarind Kitchen in Soho, offers a memorable dining experience with authentic regional Indian cuisine, wonderful service and lovely decor. Having opened their doors in April this year, Tamarind Kitchen is located on Wardour Street, and occupies the site of former Indian restaurant Imli Street. It is part of the Tamarind Collection of restaurants, which includes Tamarind of Mayfair (the first…

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Raavi Kebab

Raavi kebab kebabs and karahi gosht
Raavi Kebab is a long-established, family run restaurant in Euston, serving Pakistan’s Punjabi cuisine. While there are many excellent Indian restaurants in Central London, one might think it is difficult to find a good Pakistani restaurant without having to travel as far as Whitechapel for Tayyab and Lahore Kebab House, or Tooting for Spice Village. Raavi Kebab, on…

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