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@wooptonight

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📚 Cookbook lover | 🍋 Home cook & baker
🌱 Grower at the allotment & planner in the beer world → wooptonight.com

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Tuz, geçmişte altın kadar değerliydi ve uğrunda birçok savaşlar yapıldı.
Tevrat'ta, İncil'de, Budizm'de ve birçok kültürde tuzdan bahsedilir, aynı zamanda kutsaldır.
Çin İmpartoru M.Ö. 2200’de tuza koyduğu verginin, tarihteki ilk vergi olduğu söylenir.
Roma İmparatorluğu döneminde askerlerin maaşı, bazen para yerine tuz verilerek ödenirdi.
İngilizce maaş kelimesinin karşılığı olan “salary” kelimesinin, Latince tuz demek olan “sal” kelimesinden türediğini söyleyebilirim. Yani ben söylerim de, siz ne kadar inanırsınız bilemem😇
Gandhi’nin Tuz Yürüyüşü, Hindistan'ın bağımsızlığını ilan etmesinde kilit roldedir.
Tarihte çok değerli yeri olan tuz, takas işlemleri, yiyecekleri saklama ve yemekler için kullanılan en önemli şeydi. Antik dönemde büyük öneme sahip olan tuz, Roma'daki Ostia’dan başlayarak Adriyatik kıyılarına kadar uzanan Tuz Yolu ile taşınıyordu. İtalya'nın dağlarından geçerek denize kadar uzanan Tuz Yolu büyük bir öneme sahipti ama namkör insanoğlu, yumurtasına tuzu azıcık fazla kaçıra hemen surat ekşitip yemekten vazgeçebiliyor. Anneannemin dediği gibi "siz böyle yapman guzum."
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#yumurtarocks
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Fazlası için :
Facebook/yumurtarocks
📷 via @wooptonight
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#yumurta #egg #agg #oeuf #saglikli #healthy #diyet #diet #mutfak #protein #kahvalti #eggfast #yolk #boiled #rafadan #tuz #salt

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I promised you another beautiful and delicious recipe from my new cookbook HANIYÉ, Aramaic for 'enjoy your meal', written by @mataydemayee. If you missed my first recipe from this cookbook please check my previous post for the most delicious red lentil soup you will ever taste. Today’s post is about what I served with the red lentil soup.

These are Samborakat, stuffed dough folded into a half moons. The stuffing consist of minced meat, onion, parsley, tomato purée, sambal and spices (baharat, paprika, pepper and salt) which makes for a very flavourful stuffing.

If you know me or have followed me for a while you should know I’m a lover of stuffed bread. So when I saw this recipe I didn’t have to think twice. This would go perfectly with soup. I looked at the ingredients and didn’t see yeast listed. First I thought they must have made a mistake, but who am I to mess with ancient recipes 😅.

I made the dough, without the yeast, and it was soft and very pliable. Because I didn’t use any yeast I wasn’t afraid to leave it on the counter for a while while helping my daughter with her homework. It was easy to roll out, stuff and fold. Because there was no proofing involved it actually is relatively quick bread recipe. They turned out amazing and delicious. The recipes makes a lot so we had lots of leftovers for the next day too. I kept them warm in the oven while cooking the whole batch so they were still warm when we sat down for dinner. Another winner of a recipe if you ask me 🥰❤️❤️

Let me know if you like to try any of the recipes I post. I will send you a clickable link in a dm 😘. If this is not my latest post, please send me a dm to ask me for the recipe as I might miss your comment.

Thank you @fontaineuitgevers for the review copy.

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#stuffed #bread #redlentilsoup #comfort #comfortfood #breadmsking #breadbaking #spring #breadlover #breadart #breadlove #breadbaker #breadlove #breadlive #homemadebread #breadstagram #dailybread These are Samborakat, stuffed dough folded into a half moon. The stuffing consist of minced meat, onion, parsley, tomato purée, sambal and spices

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I felt like cake so I dived into my archived recipes and pulled up @helen_goh_bakes's nectarine, polenta and basil loaf cake. I can’t remember ever using basil in a cake, but I know now that it’s very delicious. Have you ever used fresh herbs in your cake?

The basil is blitzed up with the sugar until you are left with a gloriously damp emerald-coloured sugar. Then you use most of this green sugar in the cake and keep 2 tablespoons to use as topping. The batter is made with polenta and almond flour which makes for a more dense cake then I usually make. A gritty Italian-style cake is what Hellen calls it. We loved the sweet, peppery basil flavour combined with the nectarines and lemon. The whole cake is a textural delight!

No basil or nectarines? Helen says swapping the nectarines for apricots, and the basil for thyme, would make a fine substitute here.

Let me know if you like to try any of my recipes. I will send you a clickable link in a dm 😘. If this is not my latest post, please send me a dm to ask me for the recipe as I might miss your comment.

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#eggs #egg #cake #basil #pie #sugar #nectarines #lemon
#shelflove #amazing #recipes #ottolenghiflavour #flavourcookbook #ottolenghitestkitchen #ottolenghiinspired #ottolenghi #yotamottolenghi #ottolenghicookoftheweek #icookedottolenghi #ibakedottolenghi #ottolenghirecipe #otk #PlentyMore #greatmindscookottolenghi #yotamottolenghi #OTKshelflove #falastincookbook #falastin #samitamimi Helen Goh's nectarine, polenta and basil loaf cake

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İster hayatına renk kat, ister yumurtana.
Sonuçta ikisi de aynı şey.
Neden?
Çünkü yumurta hayattır😇
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#yumurtarocks
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Fazlası için :
Facebook/yumurtarocks
📷 by @wooptonight
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#yumurta #egg #agg #oeuf #saglikli #healthy #diyet #diet #mutfak #protein #kahvalti #eggfast #yolk #boiled #rafadan #rengarenk #organik

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What a delicious weekend we’ve had celebrating every @Ottolenghi recipe you could find containing EGGS. Thank you so much for all of your contributions. Again your beautiful photos and stories brought a lot of inspiration to all of us at the #GreatMindsCookOttolenghi community and we could not have been happier to share this weekend cooking with you. I think we have given each other a lot of inspiration for Easter this year 🍳🥚.

We are excited to announce that next month’s challenge will be dedicated to cooking with every vegetable from the brassica family, also known as cruciferous vegetables. Think cauliflower, kohlrabi, romanesco, sprouts, broccoli, cabbage (all of them), collard greens, turnips, radishes, kale and so on. 🥦🥬

These veggies are maybe not perceived as the sexiest vegetables but they are very delicious in gratins, as sides to roasts and grilled meats, as well as in stews. They are sometimes overlooked or avoided due to bad childhood memories of being made to eat them. They deserve more than that, they deserve to be put on a pedestal. That’s why we think it’s time to show brassicas some love. Show us you best brassica dish at our next challenge 🥰❤️.

Here is how you can participate:
1. Anyone is welcome to join!
2. On the 29th and 30th April we are cooking and sharing Ottolenghi recipes with vegetables from the brassica family.
3. Post a photo of what you made on one of the two days.
4. Tag us in your caption and post: @culyzaar, @oksanaritchie and @teffe_kocht. If you don’t tag us, we might miss your post.
5. Use the group hashtag #GreatMindsCookOttolenghi in your posts and in your stories.

Lots of love from @culyzaar, @oksanaritchie and @teffe_kocht ♥️♥️♥️

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#ottolenghisimple #ottolenghi
#ottolenghiplentymore
#icookedottolenghi #yotamottolenghi
#ottolenghirecipe #nopicookbook
#ibakedottolenghi #guardianfeast
#cookbookchallenge #findacollab
#ottolenghiflavour
#ottolenghitestkitchen #cookwithme
#cookingisfun #shareyourtable
#ottolenghicookbook #ottolenghirecipes
#foodblogger #foodblogfeed
#cookingfromscratch #cookbookclub
#cookbooks #cookbook
#cookingwithlove We are excited to announce that next month’s challenge will be dedicated to cooking with every vegetable from the brassica family, also known as cruciferous vegetables. Think cauliflower, kohlrabi, romanesco, sprouts, broccoli, cabbage (all of them), collard greens, turnips, radishes, kale and so on.

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@Noorishbynoor and @Ottolenghi’s Turmeric fried eggs with tamarind dressing from OTK Extra Good Things. The recurring theme for this weekend is recipes that have been on my list for quite a while.

These “fried eggs but with a very eccentric wardrobe” as Noor calls them are very very delicious. I can’t count the number of times I have bought a bag of spinach to make them for lunch. Then something would happen which resulted in to little time to make them and the bag of spinach would end up in a dinner.

When we choose eggs as a theme this month I said to myself that this is it. These eccentric eggs have to happen this month and another bag of spinach ended up in my trolley. Now that I made them I wish I had made them before. They are truly amazing 🤩. The turmeric eggs, the garlicky spinach, the sweet and sour tamarind sauce, the tangy shallots and the spicy green pepper sound like a lot of work, but actually it wasn’t that much work at all. And the end result was CRAZY DELICIOUS 🤤. If you have been putting this recipe out off like I did you should get up and get a bag of spinach and try it immediately 🥰❤️. I’m sure you will thank me, or better yet Noor, once you have tried it.

Thank you all for cooking along with #GreatMindsCookOttolenghi this weekend. I love all the dishes you have posted so far. Keep them coming today and don’t forget to tag @teffe_kocht, @oksanaritchie and @culyzaar in your post so we don’t miss them.

Let me know if you like to try this recipe. I will send you a clickable link in a dm 😘. If this is not my latest post, please send me a dm to ask me for the recipe as I might miss your comment. Tag a friend who would love this recipe 🙌❤️.

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#egg #eggs #turmeric #spinach #garlic
#shallot #guardianfeast
#freshherbs #quickdinner #weeknight #shelflove #ottolenghiflavour #flavourcookbook #ottolenghitestkitchen #ottolenghiinspired #ottolenghi #yotamottolenghi #ottolenghicookoftheweek #icookedottolenghi #ibakedottolenghi #ottolenghirecipe #otk #PlentyMore #greatmindscookottolenghi #yotamottolenghi #OTKshelflove
@fontaineuitgevers @clarksonpotter Ottolenghi’s Turmeric fried eggs with tamarind dressing

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My second entry for the #GreatMindsCookOttolenghi weekend is also an @Ottolenghi recipe that has been in my archives for quite some time, 9 May 2020 to be precise. That was when the recipe was published in the @guardianfeast. Later it got published in @noorishbynoor’s OTK Shelflove. This month I finally got around to make this savoury oat porridge with ginger-garlic crumbs. Look at that oozy soft boiled egg 🥚🤤, which makes this dish a perfect entry for our weekend.

I never had savoury oat porridge before. Have you? I often make oat porridge for breakfast to which I add berries, banana and cinnamon. The idea of having my porridge with ginger and garlic and spring onion was a bit confusing to say the least 😅🤓. But as always I trusted the @OttolenghiTestKitchen to deliver on flavour and they certainly didn’t disappoint. I think I now actually prefer the savoury porridge over the sweet one 😝. It’s just that I don’t see myself eating garlic for breakfast. It would be to much for everyone around me 🤣. So I think I will make this for lunch/brunch or even dinner. Remember the rayu I made for the dish I made yesterday? I added a bit to this savoury porridge too ❤️.

The #GreatMindsCookOttolenghi community is cooking with EGGS this weekend. I’m very curious what you will bring to the table? Don’t forget to tag @teffe_kocht, @oksanaritchie and @culyzaar in your post so we don’t miss them.

Let me know if you like to try any of my recipes. I will send you a clickable link in a dm 😘. If this is not my latest post, please send me a dm to ask me for the recipe as I might miss your comment. Tag a friend who would love this recipe 🙌❤️.

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#garlic #ginger #crumb #porridge #oats #springonion #spring #weekend #shelflove #amazing #recipes #ottolenghiflavour #flavourcookbook #ottolenghitestkitchen #ottolenghiinspired #ottolenghi #yotamottolenghi #ottolenghicookoftheweek #icookedottolenghi #ibakedottolenghi #ottolenghirecipe #otk #PlentyMore #greatmindscookottolenghi #yotamottolenghi #OTKshelflove #falastincookbook #falastin #samitamimi Ottolenghi’s savoury oat porridge with ginger-garlic crumb

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Welcome to another cookalong weekend of #GreatMindsCookOttolenghi ❤️. It’s time to show us what @Ottolenghi dishes you can come up with using EGGS. I hope to see eggs that are fried, boiled, poached or used in a frittata or a cake. The choices are many and it is up to you whether you go for savoury or sweet dishes. For those following a vegan diet, be creative and show us how you replace eggs in your dishes.

My first entry are these devilled eggs with tangerine rayu from the @guardianfeast from 13 April 2019. That’s how long this recipe has been in my archives waiting to be made during this weekend. It was meant to be 😅🥰🥰. In the intro you can read that this recipe was inspired by the hot bean devilled eggs by @gabriel_pryce_ of @ritasdining. I have never been there, but now I want to go.

Rayu is a Japanese chilli oil that contains spring onion, fresh ginger, garlic, chili flakes, red bell pepper flakes, sesame seeds, tangerine zest and juice and soy sauce 😍. This is a condiment I can easily get addicted to 😱😬. I of course followed the advice to make more to use it on other things. These devilled eggs were a good start 🥰. Don’t you agree 🤩?

Please join #GreatMindsCookOttolenghi this weekend (25/26 March) in cooking with EGGS🙌. Make sure to tag @teffe_kocht, @oksanaritchie and @culyzaar in your post so we don’t miss them.

Let me know if you like to try any of my recipes. I will send you a clickable link in a dm 😘. If this is not my latest post, please send me a dm to ask me for the recipe as I might miss your comment.

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#eggs #egg #tangerine #rayu #garlic #weeknight #shelflove #amazing #recipes #ottolenghiflavour #flavourcookbook #ottolenghitestkitchen #ottolenghiinspired #ottolenghi #yotamottolenghi #ottolenghicookoftheweek #icookedottolenghi #ibakedottolenghi #ottolenghirecipe #otk #PlentyMore #greatmindscookottolenghi #yotamottolenghi #OTKshelflove #falastincookbook #falastin #samitamimi

@serax_official @ivo_bisignano @Ottolenghi’s devilled eggs with tangerine rayu from the @guardianfeast

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Raw Brussels sprouts nests with oyster mushrooms and (quail) eggs from @ottolenghi and @scully_chef Nopi to welcome Friday as well as to open the door to #greatmindscookottolenghi egg party weekend 🍳🪺 🍳
This is one of my favorite Brussels sprouts salads and the one that prepare often while the sprouts are in season. Mind you, it will work really lovely with finely shredded cabbage as well when the sprouts are not available.
Roast your oyster mushrooms with some basic seasoning and a bit of olive oil, finely shred the sprouts, cook your eggs (I prefer chicken eggs), shave some manchego or pecorino, gently toss all the ingredients with red wine, lemon juice and olive oil dressing. A touch of sweetness from maple syrup is really nice in this dressing. I used pomegranate juice instead (to each their own 😅). There’s also a generous amount of chopped parsley added to the salad. The result: healthful and delicious meal.
I have included the recipe in my bio in case you don’t have the book 🥰

@teffe_kocht @culyzaar and myself invite you all to join in this weekend’s egg cooking experience. Eggs are everywhere, out in the open as well as hidden in cakes, pasta, pie crusts…Show us all how it is done 🤩 Use a hashtag and don’t forget to tag us so we don’t miss your post.

Happy Friday and much love to you all 💚💛💚
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#ottolenghi #icookedottolenghi #greatmindscookottolenghi #brusselsprouts #eggs #deliciousfood #delicious #ottolenghicookoftheweek #foodoftheday #foodisfuel #foodblogfeed #foodfeed #homecooked #onmyplate #foodphotos #foodstyling #food52 #f52grams #f52community #eatwell #eathealthy #healthyfoodshare #salad #salade #thekitchn #tastingtable #lifeandthyme #foodinspiration #realsimple #lovecooking

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FR/ EN Pain à la banane, miel et tahini - on devrait aussi dire aux noix de pécan - une recette @ottolenghi de Plenty more p. 331.
Cette recette est recommandée de façon unanime et à raison! Même une novice comme moi a pu obtenir un résultat bluffant!
Pour ce pain j’ai utilisé:
3 bananes mûres
3 œufs
7cl d’huile de tournesol
14cl de lait
200g de cassonade brune
275 g de farine
180 g de pécans concassées
1cc de bicarbonate er pareil de levure
Dans un mixeur, j’ai d’abord mélangé les bananes, œufs, sucre, puis l’huile, le lait une pincée de sel. Puis vient progressivement la farine/ levure et bicarbonate. On bat à la vitesse moyenne 5 min on obtient une pâte lisse. On y rajoute doucement les noix de pécan, et on met dans le moule chemise. On cuit à 170’c 1h10m ( mais j’ai du continuer 10m de plus). A servir grille, avec du tahini et miel. Mais très bon tout seul!

FR/ EN Banana bread, honey and tahini - we should also mention pecans - #ottolenghi recipe from #plentymore more p. 331.
This recipe is unanimously recommended by my foodies friends and for good reason! Even a novice like me was able to get amazing results - so save this post to try it!
For this bread I used:
3 ripe bananas
3 eggs
7cl of sunflower oil
14cl of milk
200g brown sugar (reduced from 275)
275g flour
180g crushed pecans
1 tsp baking soda and equal yeast
In a blender, I first mixed the bananas, eggs, sugar, then the oil, the milk and a pinch of salt. Then comes little by little the flour / baking powder (levurand bicarbonate. Beat at medium speed for 5 minutes to obtain a smooth paste. Gently add the pecan s and put in the form (paper protected). We cook at 170’c 1h10m (but I had to continue 10m more). Serve grilled, with #tahini and #honey for full pleasure!
A true #ottotarian weekend treat for @mrslenguicooksottolenghi !
For #raw_snap_lines1
#greatmindscookottolenghi
#icookedottolenghi #ibakedottolenghi #ottolenghirecipe#ottolenghicookoftheweek #f52community #cookbookrecipes #belgianfoodie #bananabreadrecipe #painalabanane #bananabreadlover #easycakerecipe #gateaualabanane #bananenbrot #ottolenghiplentymore #homemadebananabread #foodphotography #pecannuts #noixdepecan #банановхляб

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“Basit yaşayacaksın.
Mesela susayınca su içecek kadar basit. Dört çıkacak, ikiyi ikiyle çarptığında.
Tek düğmesi olacak elindeki cihazın;  tek bir düğme, tek bir cümle gibi”
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Bursa’yı çok severim, İznik’i de.
Dolayısı ile Nazım Hikmet’i de.
Ama size bir sır vereyim. Bu şiir Nazım’ın değil, Yalçın Abi’nin.
Yalçın Abi kim? derseniz, Google Abi’ye şöyle danışın: “Düş Hekimi”
🦷
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#yumurtarocks
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Fazlası için :
Facebook/yumurtarocks
📷 via @wooptonight
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#yumurta #egg #agg #oeuf #saglikli #healthy #diyet #diet #mutfak #protein #kahvalti #eggfast #yolk #boiled #rafadan #nazimhikmet #dushekimi

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Nigel Slater’s roast aubergine with halloumi and tahini from @guardianfeast for LUNCH (so the kids can’t complain about dinner 😂😂😂) .

As Nigel advises I used some chubby medium sized aubergines for this dish. These then get roasted until you can crush the flesh with just a little pressure. I learned a very long time ago that this is crucial for aubergines 🍆. If someone says to me that they don’t like roasted aubergine I think that 9 out of 10 times that they never had aubergines that were roasted all the way through. When you roast aubergine until you can crush the flesh with a little bit of pressure you will have a totally different experience ❤️❤️.

I absolutely loved the yoghurt sauce that accompanies these aubergines 🥰. It’s made by squeezing roasted soft garlic cloves from their skins and crush them to a purée. Stir some yogurt into the garlic, then lightly stir in some tahini. Finely chop the mint and coriander leaves and mix into the yogurt sauce. A delicious topping for more then just the aubergines I served them with here.

This is my entry for our weekly #WednesdaysWithNigel. Join us every Wednesday if you like and tag the hosts @oksanaritchie, @teffe_kocht and myself @culyzaar and use the hashtag so we can see your posts.

Let me know if you like to try this recipe. I will send you a clickable link in a dm😘. If this is not my latest post, please send me a dm to ask me for the recipe as I might miss your comment. Please tag a friend who would love this recipe 🙌❤️.

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#aubergine #haloumi #coriander #mint #yoghurt
#meatlessMonday #vegetarianrecipe #vegetarianmeals #vegetariana #vegetarianlife #vegetariandinner #vegetarianmeals #eatyourvegetables #salad
#inspiration #freshherbs #nigelslater #acooksbook #greenfeast #winter #autumn #thekitchendiaries
#quickandeasymeals #nutriciousanddelicious
#comfortfood #ottolenghiinspired #ottolenghi #eatgoodfood #hollandsbesthomecooks_ Nigel Slater’s roast aubergine with halloumi and tahini from @guardianfeast for lunch (so the kids can’t complain about dinner 😂😂😂) .

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