This weekend my Turkish roommate and I were craving lahmacun – one of our favourite dishes from our recent trip to Istanbul. We used this recipe and served it with lemon, parsley, lettuce and tomato slices.
[ tart frozen yogurt ]
[ blueberries and nectarines ]
You will need:
- 750 g plain yogurt
– 1/4 to 1/3 cup granulated sugar (to taste)
– a few drops of pure vanilla extract (optional, to taste)
This recipe makes 4 (generous) portions.
Combine the ingredients in the bowl of an ice cream maker. Churn for approximately 20-25 minutes, or until the yogurt reaches the consistency of soft-serve ice cream. Serve immediately with fresh fruit.
[ a tasty rhubarb upside down cake using this recipe from Foodland Ontario ]
[ blue cornmeal tortillas - recipe here]
I’ve never made tortillas or used blue cornmeal before, so this was a fun experiment. I would recommend using a lot of flour to form and roll out the tortillas as the dough is extremely sticky! I also found it easiest to form each tortilla right before it was cooked. The blue cornmeal is from Bob’s Red Mill – they feature a few recipes on their site that include it and also suggest that it can be used as a substitute for the yellow variety. The colour is pretty cool – I can’t wait to cook with it again.
[ fillings: shrimp and guacamole - recipe here ]
[ dark 'n' stormy - recipe here ]
OK – so this is somewhere between a light and dark ‘n’ stormy on account of the rum I had on hand. It was delicious with the tacos nonetheless!
To make these doughnuts, I adapted this recipe from Sur La Table by adding the following to the batter:
- 1 teaspoon lemon zest
– 1 teaspoon chopped culinary lavender
Hint: fill a zipper bag with the batter and then cut off one of the corners – this makes it much easier to fill the doughnut pans!
Then I made a simple glaze using:
- 3/4 cup icing sugar
– the juice of one lemon, strained (give or take a bit – add this to the sugar gradually so that the glaze is thick and opaque)
Dip the doughnuts in the glaze and sprinkle with lemon zest and culinary lavender… Enjoy!