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Burcu

@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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Full circle moments don’t happen every day.

I moved to London in 2004 and started cooking Ottolenghi’s recipes long before I ever imagined I would step into the Test Kitchen.

Today, I was invited in to cook one of my recipes and to watch it take on a beautiful Ottolenghi twist.

Over the years, something else grew alongside my love of these recipes: our Facebook group. It has become a genuinely special community. You can ask a question about a dish, get suggestions for a dinner party, troubleshoot a bake, and someone will always answer. Everyone is kind, generous and respectful. I’ve made dear friends around the world through that space and our Secret Santas are legendary.

We can’t reveal the dish just yet (that will come soon 👀), but what I can say is that it felt surreal, grounding, and incredibly special.

The team were generous, thoughtful, and such a joy to cook with.

Even more special is test kitchen team follow our Facebook group and read your posts and comments. They told me how much they enjoy seeing what everyone cooks. That connection meant more than I can explain.

Thank you for being part of this journey.
The reveal is coming in a couple of weeks ✨

🇹🇷 Hayatta her zaman tam bir “çember tamamlandı” anı yaşamıyoruz.

2004’te Londra’ya taşındığımda Ottolenghi tarifleri ike tanıştım. Bu hafta ise Test Kitchen’da Ottolenghi’nin takımıyla kendi tarifimi pişirdim ve onların yorumunu görmek inanılmaz bir deneyimdi.

Yemeği henüz paylaşamıyoruz (çok yakında 👀) ama şunu söyleyebilirim: benim için hem çok heyecanlı hem de çok anlamlı bir gündü.

Ayrıca yıllardır birlikte büyüttüğümüz Facebook grubumuzun böyle güzel bir topluluk haline gelmesi ayrı bir mutluluk. Tarif sorularına cevap bulabildiğiniz, davet menüsü fikirleri aldığınız, herkesin nazik ve destekleyici olduğu bir alan. Dünyanın dört bir yanında dostluklar kurduk. Secret Santa’larımız da efsane ✨

Devamı çok yakında 🤍
#ottolenghicookinghousewives #icookedottolenghi #ottolenghitestkitchen #ottolenghi #ottolenghicommunity by @wooptonight

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8 months ago

Burcu (@wooptonight), from the Ottolenghi-inspired Housewives group on Facebook, came into the Test Kitchen to show us how to cook borlotti beans the Turkish way: zeytinyağlı, meaning “with olive oil”.

Beans are simmered slowly with peppers until soft and rich, then left to rest, because this is the kind of dish that only gets better the next day. Best eaten just warm or at room temperature, with good bread for soaking up the sauce.

Full recipe on Substack through the link in my bio. by @wooptonight

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7 months ago

Cauliflower soufflé bake 🍋🍋

I joined the Ottolenghi Lemon Hunt with this one, and I’m so glad this was the recipe I was sent to make because it has turned out to be one of the most delicious dishes I’ve cooked from Simple Too so far.

It’s also one of the best cauliflower dishes I’ve made, and I’ve made a lot of cauliflower dishes over the years.

The recipe itself is wonderfully simple. Cauliflower and shallots are roasted with ras el hanout, cherry tomatoes go in halfway through, then you pour over a mixture of eggs, cottage cheese, Cheddar, garlic, flour and basil and bake until golden and puffed.

I found the egg mixture a little thick, so I loosened it with a splash of milk. I also dropped the oven temperature to 200°C fan once the egg mixture went in, just to stop the edges catching too quickly. It worked beautifully.

The cauliflower gets deeply caramelised, the tomatoes turn juicy and sweet, and the cheesy soufflé-like topping brings everything together. Comforting, full of flavour and incredibly easy.

Definitely one for the autumn cooking list. 🍂🍋

🇹🇷 Karnabahar sufle fırın 🍋🍋
Karnabahar ve arpacık soğanları ras el hanout ile fırında iyice kızartılıyor, pişmenin ortasında çeri domatesler ekleniyor. Ardından yumurta, cottage cheese, cheddar, sarımsak, un ve fesleğenden oluşan karışım üzerine dökülüp üzeri kabarıp altın rengini alana kadar tekrar fırınlanıyor. Ben karışımı biraz koyu bulduğum için sütle açtım. Çok kolay ama inanılmaz lezzetli bir tarif oldu.

#SimpleToo #ICookedOttolenghi #OttolenghiSimpleToo #WooptonightSimpketoo #SimpleToo🍋🍋 taken in Twickenham by @wooptonight

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15 days ago

Chaat masala roast potatoes from Ottolenghi’s Simple Too 🍋🍋

I had this recipe in mind when I bought fresh curry leaves, knowing it would be a lovely way to use up any leftovers. The potatoes are roasted in curry leaf-infused oil, then finished with tangy chaat masala and crispy curry leaves.

We had a lovely potato harvest from our allotment this year, and our homegrown Red Roosters turned out to be perfect for roasting! The recipe calls for 60–70 minutes in the oven, but ours were beautifully golden and crispy in just 30 minutes after parboiling.

And roast potatoes naturally made me think of köfte! So I made the chicken meatballs from the same book to go alongside them. A little Ottolenghi twist on our classic Turkish köfte patates! 🇹🇷

Proper roast potatoes, crispy outside, fluffy inside and packed with flavour. I’ll share the meatballs another day! 🤍

🌿 A little bonus tip: You won’t find this recipe under curry leaves in the book’s index, even though they’re a key ingredient!

🇹🇷Ottolenghi’nin Simple Too kitabından chaat masalalı fırın patates 🍋🍋

Taze köri yapraklarını alırken artanları bu tarifte kullanmayı aklıma koymuştum. Patatesler köri yapraklarıyla aromalandırılmış yağda kızarıyor, son dokunuşu da chaat masala ve çıtır köri yaprakları yapıyor.

Bu yıl bostanımızdaki patates hasadından çok memnun kaldık. Yetiştirdiğimiz Red Rooster patatesler fırınlamak için harikaymış! Tarifte 60–70 dakika denmesine rağmen bizimkiler ön haşlamadan sonra sadece 30 dakikada nar gibi kızardı.

Patates olunca aklıma hemen köfte geldi! Aynı kitaptaki tavuk köftelerini de yaptım. Bizim klasik köfte patatese biraz Ottolenghi dokunuşu! 🇹🇷 Köfteleri de başka bir gün paylaşacağım. 🤍

#SimpleToo #SimpleToo🍋🍋 #iCookedOttolenghi #WooptonightSimpleToo by @wooptonight

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2 days ago

Roasted cauliflower with black and white hummus from Simple Too 🍋🍋

Whenever I spot fresh curry leaves in a shop, I buy them! They’re not always easy to find, and then I find myself looking for recipes to use them up. 😂

So this Ottolenghi recipe was perfect! It starts with curry leaves sizzling in hot olive oil for just a few seconds until crisp. The leaves are set aside, and the fragrant oil is used to roast cauliflower, black chickpeas and onions with garam masala, turmeric and a few other spices until caramelised.

Everything is then piled onto a bed of creamy hummus and finished with those crispy curry leaves.

I used our homegrown cauliflower and made the hummus from scratch using chickpeas I’d cooked and frozen earlier.

Such a wonderful vegetarian main! And honestly, even if you skip the hummus, the vegetables and chickpeas roasted in that curry leaf oil would be delicious served with some grains for a simple, satisfying meal.

I’ve still got some curry leaves left, and I’ve already spotted another recipe in the book to use them in. Roasted potatoes next! 🥔🍋

Follow along for more Simple Too recipes! 🍋🍋

🇹🇷Ottolenghi’nin Simple Too kitabından siyah nohutlu, fırın karnabahar ve humus 🍋🍋

Taze köri yaprakları (curry leaves) her yerde bulunmuyorlar; genellikle manavlarda veya Orta Doğu ürünleri satan dükkânlarda rastlıyorum. Köri tozundan farklı olarak kendilerine özgü, hafif narenciyemsi bir aromaları var. Özellikle sıcak yağda birkaç saniye kızartıldıklarında yağa harika bir lezzet veriyorlar.

Bu tarifte de önce köri yaprakları zeytinyağında çıtırlaştırılıyor. Ardından siyah nohut, kendi yetiştirdiğimiz karnabahar ve soğan, baharatlarla birlikte bu aromalı yağda fırınlanıyor. Ev yapımı humusun üzerine yerleştirilip çıtır köri yapraklarıyla tamamlanıyor.

Harika bir vejetaryen ana yemek! Humusu yapmasanız bile bu şekilde fırınlanan sebzeleri biraz bulgur veya başka bir tahılla servis edebilirsiniz.

Elimde biraz daha köri yaprağı kaldı. Kitapta onları kullanabileceğim bir fırın patates tarifi de buldum. Sırada o var! 🥔🍋
#icookedottolengh by @wooptonight

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3 days ago

Menemen is very close to my heart as a Turkish person, so I have to say this first: this is definitely not menemen as I know it. 😄

Traditional menemen is tomatoes and peppers/chillies cooked down together, with eggs scrambled through in the end. No tomato paste, no spices. And then there’s the eternal Turkish debate about whether onion belongs in it at all. 😂

Ottolenghi’s version goes in a completely different direction with tomato paste and spices, and no peppers. So Turkish followers, maybe look away now… because I actually really liked it. 🤭

I especially loved the way the eggs are cooked. The recipe suggests letting the residual heat finish them, although mine needed another couple of minutes on the hob to get to that soft, still-runny texture I wanted.

I always enjoy seeing Ottolenghi’s take on Turkish dishes, even when they’re far from traditional, because they often make me look at familiar food differently.

Would I serve this and call it menemen? Probably not. Would I make it again? Absolutely. Maybe without the cinnamon next time… or maybe not. 😄

🇹🇷 Bir Türk olarak menemen benim için biraz hassas bir konu 😄 Bu tarif bildiğimiz menemen değil ama itiraf edeyim, çok sevdim. Özellikle yumurtanın yumuşak ve akışkan kalması çok güzeldi.

Ben buna menemen demezdim ama kesinlikle tekrar yaparım. Belki bir dahaki sefere tarçınsız… belki de değil 🤭

Bu oldukça gelenek dışı versiyonu denemek istersen “MENEMEN” yaz, tarif linkini göndereyim.

#SimpleToo #SimpleToo🍋🍋 #wooptonightSimpleToo #icookedottolenghi by @wooptonight

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6 days ago

Stuffed romano peppers from Simple Too 🍋🍋
This one definitely passed the repeat test 🤍

Really quick to put together, and both the peppers and toppings can be prepped ahead and kept ready to assemble and pop into the oven for an easy lunch.

The peppers are briefly roasted, then filled with ricotta and mozzarella and topped with a crumb mix before going back into the oven until golden.

I used kashkaval cheese instead od mozzarella. I had some breadcrumb and dukkah mix in the freezer that I’d made for another recipe, so I used that here for some extra crunch and flavour. I also swapped the parsley for a few sprigs of our homegrown garlic chives, which worked perfectly.

🇹🇷Simple Too’dan peynirli romano biber dolması 🍋🍋
Bu tarif kesinlikle tekrar yapılacaklar listesine girdi 🤍

Hazırlaması çok pratik; biberleri ve üzerindeki karışımları önceden hazırlayıp, hızlı bir öğle yemeği için sadece birleştirip fırına verebilirsiniz.

Biberler kısa süre fırınlanıyor, ardından ricotta ve mozzarella ile doldurulup üzerlerine çıtır ekmek kırıntılı karışım ekleniyor ve yeniden fırına giriyor. Ben ekmek kırıntısına yaklaşık 1:3 oranında dukkah ekledim, çok güzel bir çıtırlık ve lezzet verdi. Maydanoz yerine de birkaç dal sarımsak frenk soğanı kullandım, çok yakıştı.##simpletoo #simpletoo🍋🍋 #icookedOttolengji #WooptonightSimpleToo taken in Twickenham by @wooptonight

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7 days ago

My daughter suggested we go and see her today, so naturally I spent the morning cooking 😂

Marble cake, poğaça, zeytinyağlı fasulye and İzmir köfte; all her favourites, and all recipes from my blog. ❤️

Mum mode: activated.

🇹🇷Kızım “bugün gelip beni görsenize” deyince, sabah kendimi mutfak maratonunda buldum 😂

Marble# kek, poğaça, zeytinyağlı taze fasulye ve İzmir köfte… Hepsi onun favorileri ❤️ Hepsinin tarifi de blogda. by @wooptonight

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8 days ago

Aubergine, pear and ginger salad from Simple Too 🍆🍐

This feels like such a quintessential Ottolenghi salad to me, exactly the kind of thing I’d happily pick from the counter at one of the delis. Yet it’s so simple to make: roast the aubergines, coat the cashews with pomegranate molasses and toast them, then toss everything together with pear, chilli, coriander and fresh ginger. There’s no real dressing, just a final drizzle of pomegranate molasses to bring it all together.

Sweet, sharp, spicy, fresh, SIMPLE, and full of texture. 🍋🍋

🇹🇷Simple Too’dan patlıcan, armut ve zencefil salatası 🍆🍐

Bana göre tam bir klasik Ottolenghi salatası; Ottolenghi’nin salata tezgâhından seçip alabileceğim türden. Üstelik yapımı çok kolay: patlıcanlar fırınlanıyor, kajular nar ekşisiyle kaplanıp kavruluyor, sonra armut, acı biber, kişniş ve taze zencefille bir araya geliyor. Ayrı bir sosu bile yok; en son biraz daha nar ekşisi gezdiriliyor.

Tatlı, ekşi, acılı, ferah ve ÇOK KOLAY. 🍋🍋 by @wooptonight

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10 days ago

Breton Butter Cake with Apple & Prune from Helen Goh’s Baking & the Meaning of Life 🍎

This was my pick for the end-of-month Rainy Day Bites baking challenge, which was to make something with apples from the book.

We didn’t get many apples from our allotment trees this year, so I still haven’t made my usual apple pie. When I checked the index for apple recipes, this one immediately caught my eye because it only uses one apple. I only had a few left from our last picking sitting in the fridge, so this felt perfect for one of those lonely apples.

The cake itself was much easier to put together than I expected. The dough is quite soft, almost like a biscuit dough, so I shaped the top layer with my hands rather than trying to spread it neatly. The first layer goes into the freezer before the filling is added, which made it really easy to spread the apple and prune mixture over the top without disturbing the base. I left the suggested 1 cm border around the edge, although next time I’d probably be tempted to take the filling right to the sides because I loved it so much.

We’re already big fans of using prunes in cakes and biscuits, and they were so good here with the apple and cinnamon. The cake itself is incredibly buttery, but not overly sweet, with that lovely slightly crumbly, biscuit-like texture.

Even though scoring was exceptionally satisfying, mine wasn’t very visible once it baked, so next time I’ll be braver and go a little deeper with it.

Definitely one I’d make again, especially when there’s just one apple left waiting to be used. 🍎

🇹🇷 Elmalı ve kuru erikli Breton keki 🍎

İçinde elma, kuru erik ve tarçınlı bir dolgu var. Kek hamuru da klasik kekten çok yumuşak bir bisküvi hamuru gibi; tereyağlı, hafif kırılgan ve çok lezzetli. taken in Twickenham by @wooptonight

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12 days ago

15-minute dinner using the last of the allotment courgettes, exactly my kind of #rainydaybitescookbook challenge.

I don’t actually have What to Cook When You Don’t Feel Like Cooking: Make It Fast, but I really wanted to join this month’s Rainy Day Bites challenge, so I went looking for recipes from the 15-minute chapter that were available online.

I found Caroline Chambers’ Lasagna-Vibes Turkey Zucchini Skillet on her Substack, shared around the time the book was published, and it sounded perfect. We’re getting towards the end of courgette season, but I still have a few more from the allotment to cook, and turkey mince, courgettes and all the flavours of lasagna in one pan sounded like a fun way to use them.

The dish comes together quickly in one pan: turkey mince and courgettes are cooked with tomatoes, herbs and seasoning, then dotted with ricotta, topped with mozzarella and finished until the cheese melts.

I made a few small changes. I cooked the turkey mince on its own for 6 minutes first, while I sliced the vegetables, so I could break it up properly. Then I added the courgettes along with a chopped pepper and cooked everything together for another 6 minutes. I used a tin of chopped tomatoes with half a tin of water instead of pasta sauce, fried garlic instead of garlic powder, skipped the onion powder, and used fresh basil and oregano from the allotment. Five minutes under the grill and it was ready!

Quick, comforting and a very good use for the last few courgettes of the season.

🇹🇷Lasagna tadında Hindi Kıymalı Kabak 🍅🥒

Rainy Day Bites kitap kulübü için yaptım. Hindi kıymayı kavurdum, kabak ve biberi ekledim; domates, sarımsak, fesleğen ve kekikle pişirdim. Üzerine ricotta ve mozzarella koyup birkaç dakika ızgaranın altında kızarttım.

15 dakikalık, tek tavada, çok pratik bir akşam yemeği. by @wooptonight

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14 days ago

How did I not know this during the pandemic? 🍌

All those overripe bananas, and I was stuck making banana bread when I could have been infusing milk with them instead.

I recently came across this technique in Dana Cree’s Hello, My Name Is Ice Cream: very ripe bananas are infused into the dairy and then strained out, so you get loads of banana flavour without adding all the starch from the fruit.

Then this month’s Rainy Day Bites challenge sent me looking for a Dolly Parton recipe, and I found her mother’s banana pudding. So I used the same trick for the custard.

Banana-infused custard, vanilla biscuits, fresh bananas and golden meringue. 🍌

I’ve written the full story and my adapted version on the blog.

Thanks to Büşra @bsrsaglam for the book recommendation through her Sunday Cookbook Club.

🇹🇷Pandemi zamanında bunu nasıl bilmiyordum? 🍌

O kadar olgun muz vardı, ben hâlâ muzlu kek yapıp duruyordum. Meğer sütü muzla aromalandırmak varmış.

Dana Cree’nin Hello, My Name Is Ice Cream kitabında gördüğüm teknikte, çok olgun muzlar süt ürünlerinde bekletilip sonra süzülüyor. Böylece muzun nişastasını eklemeden yoğun muz aroması elde ediliyor.

Bu ay #rainydaybitescookbookclub için bir Dolly Parton tarifi ararken annesinin banana pudding tarifine denk geldim ve aynı yöntemi custard’a uyguladım.

Muz aromalı custard, vanilyalı bisküvi, taze muz ve üzeri kızarmış mereng. 🍌

Tarifin tamamını ve yaptığım uyarlamayı bloga yazdım.

Kitap önerisi için Büşra @bsrsaglam a teşekkürler.

#bananapudding #banana #bananaflavoured #muzlupudding taken in Twickenham by @wooptonight

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17 days ago