“Frying-pan Turkish Flatbreads with Spoon Salad” from “A Modern Way to Cook”

IMG_7363As we are headed to Istanbul for a long weekend soon, I thought I would take this opportunity to make this recipe to get us in the mood. I was already looking forward to our romantic weekend away, but this got me even more excited (if that’s even possible).

We all liked the fact that it was like a Turkish version of a burrito. Andrew (age 15) even rolled his up so it would be exactly that. I’m not sure that’s the way it’s supposed to be eaten, but he enjoyed it.

The topping (peppers and onions fried in olive oil) and the salad (onion, tomatoes, parsley and spices) were a nice combination on top of the warm, freshly made Turkish bread. We also put feta on top, as per the recommendation in the introduction, as I have found there isn’t any food in this world that can’t be improved upon by adding cheese.

I also need the record to show that this recipe took only slightly longer than the predicted time– about 55 minutes to the predicted 40– which was an improvement in the right direction.

The bread, which I had to cook individually, got better each time as I got more skilled at figuring out what was needed. I predict the next time I make this, it will be even better.

Would I make this again? Probably. I’m not sure it will make it into the high rotation list of our Meat Free Monday, but it was pretty good. I predict that it will take even less time the next time I make it, so it would be worth giving it a try for that reason alone.

If you find you’re also in the mood for some yummy Turkish food and would like to make this yourself, click through this sentence to find the recipe on The Guardian.

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“Frying-pan Turkish Flatbreads with Spoon Salad” from “A Modern Way to Cook”

“Tomato and Coconut Cassoulet” from “A Modern Way to Eat”

CBAMCassouletTim: Cassoulet! Without the pork products!

Nicholas (11): What do you mean?

Tim: Usually with cassoulet, you have beans and some sort of pork product, like chorizo.

Maureen: Not tonight, though. This is a vegetarian cassoulet.

Nicholas: I think I would like it better with chorizo.

Maureen (looking in his bowl): How can you say that? You haven’t even eaten any of it yet! Believe me, I think most things can be improved with the addition of pork products. But in this case, I think this is also good.

Andrew (said while emptying his bowl): I like it too.

Nicholas (now having eaten said dish): Yes, this is good. I like all the tomatoes.

Maureen: This also was a good use of leftover bagel. I was supposed to use sourdough bread, which would have been fine, but it would be a waste to get a new loaf just for this.

Tim: Yes. This is definitely one to use stale bread for, because you just need something to soak up the tomato juice. Also, if you had used the foccacia that we have, that would have gotten completely lost.

Maureen: Yes, I think you’re right. I don’t think she should include coconut in the title. I almost didn’t make it, since I’m not a fan of coconut. But actually there’s only four tablespoons of it in the recipe, and you can’t taste it at all.

Nicholas: I can’t taste any coconut.

Maureen: I think this is a winner. We should do this again for Meat Free Monday.

Tim: I would happily eat this again.

Maureen: So would I.

If you would like to make this yourself, the Telegraph reproduced the recipe. You can see it by clicking through this sentence. 

 

“Tomato and Coconut Cassoulet” from “A Modern Way to Eat”

“Italian Sausage and Chips” with “Torn Tomato Salad” from “Bill’s Italian Food”

Miles and Ella: I love it when you make this!

Kirstin: Really? I thought you didn’t like it.

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Miles: I don’t like those seed things on the top.

Kirstin: Oh, the fennel. I’ve put fewer in these time than the recipe calls for. But I’ve kept the chilli in because I love it so.

Tom: I really love it when you make this! I particularly love the tomato marmalade that you serve it with.

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Kirstin: Oh yes. It is good, isn’t it? Right, I’ll start making this again,  in that case!

“Italian Sausage and Chips” with “Torn Tomato Salad” from “Bill’s Italian Food”

“Pork & Beef Polpette with Basic Tomato Sauce” from “Polpo”

Tim: You made the spicy hot ones, right?

Maureen: Ha ha ha.

Nicholas (9): NOOOOOOOO! You know how I feel about spicy food.

Tim: Ha ha. I’m just trolling you.

Nicholas: I do taste some spice in these.

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Maureen: I don’t know why. There’s no hot spices  in there. (Editor’s Note: This is a TOTAL LIE. There is a pinch of chilli flakes and a fair amount of black pepper. Those parents in the audience, however, will understand why I did not divulge this to my spice-averse children.)

Andrew (13): I think the meatballs and the tomato sauce are very nice.

Maureen: This tomato sauce is delicious. You need to do some forward planning with it though, since it takes at least an hour and a half to make. Today it cooked for a little longer than that, which probably made it even better. I like how you use a combination of fresh tomatoes and canned tomatoes, it gives it a much more interesting taste.

Tim: Was it complicated to make?

Maureen: Not at all. It just takes a lot of time. I think the meatballs are also great. They call themm polpette, but I can’t help myself. They are meatballs to me. I think I have found my go-to meatball recipe.

Tim: This meal is a triumph!

Maureen: I agree. This is absolutely full of yum. Would you like me to make it again?

All: Yes!

“Pork & Beef Polpette with Basic Tomato Sauce” from “Polpo”

“Mustard Chicken Salad” from “How Easy is That?”

Peter: I like this. What’s in the dressing, apart from mustard?

Anna: Well there’s tarragon in it. And it’s supposed to have tarragon vinegar, but I couldn’t find that. So I used cider vinegar instead.

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Peter: There’s a lot of this. I’ll be having the leftovers for lunch tomorrow.

Anna: I liked her tip for doing the chicken, roasting it on the bone and then shredding rather than poaching. But this did mean that it took quite a while to make dinner which isn’t so cool on a school night.

Peter: This would be good as a salad at a barbeque or a party.

Anna: You’re right. Honestly I find it a bit boring. So I don’t think I’ll be going out of my way to make it again. Sorry.

“Mustard Chicken Salad” from “How Easy is That?”

“Slow-Roasted Tomato Soup: Two Ways” from “Notes From My Kitchen Table”

Maureen: Tomato soup! My favourite.

Tim: Yuck. No thank you. (As he eats the leftover vegetarian chilli instead.)

Maureen: I don’t know what’s wrong with you. Tomato soup is great. What do you boys think?

Andrew (13): It’s OK. It’s not my absolute favourite, but it’s feeding me.

Nicholas (9): I’m really not in the mood for this. I want something I can chew on.

Tim: That’s exactly how I feel, Nicholas. You know, when I was out today, getting my lunch, they had tomato soup on the menu and I thought, “That’s not a meal. That’s just hot liquid.”

Nicholas (with great drama): I really don’t like this.

Tim: We don’t need the drama, Nicholas. If you don’t like it, go make yourself a bowl of cereal instead.

Maureen: I don’t understand. I thought you liked tomato soup, Nicholas.

Nicholas: Not today, I don’t.

Maureen: This is good, but you have to realise that I love all forms of tomato soup. It brings back my childhood when we ate a lot of Campbell’s Tomato Soup, and even collected the labels for our school so we could get school equipment.

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Continue reading ““Slow-Roasted Tomato Soup: Two Ways” from “Notes From My Kitchen Table””

“Slow-Roasted Tomato Soup: Two Ways” from “Notes From My Kitchen Table”

“Mexican Tomato Soup with Chilli Nachos, Veggie & Feta Sprinkes” from “Jamie’s 15 Minute Meals”

Time taken to set up: 6 minutes, 16 seconds. 

Time taken to cook: 23 minutes, 6 seconds.

Maureen: Well, at least it was less than 30 minutes to make this. But more than 15.

Tim: I’m surprised you didn’t put more cheese on the nachos.

Maureen: Jamie said to use 50 grams of cheddar cheese, so I put in 50 grams, just like he said.

Tim: If I put only 50 grams of cheese on a pizza, you’d divorce me.

Maureen: That’s a little extreme. But you’re right. It needs more cheese. What do you think of the rest of it?

Andrew (13): It’s good.

Nicholas (9): Yes, I think it’s good too.

Maureen: I think you just like the fact that we’re having cheesy nachos.

Nicholas: No, I like the soup better.

Continue reading ““Mexican Tomato Soup with Chilli Nachos, Veggie & Feta Sprinkes” from “Jamie’s 15 Minute Meals””

“Mexican Tomato Soup with Chilli Nachos, Veggie & Feta Sprinkes” from “Jamie’s 15 Minute Meals”