We are about to go on holiday to Istanbul, so I was looking at Turkish recipes. This caught my eye, as I had a couple of green peppers from Tagsa Uist Grow your Community at East Camp. Very tasty, very easy.
- 2 tbsp olive oil
- 2 small onions, thinly sliced
- 2 cloves of garlic, crushed
- 2 small green peppers, halved, seeded and sliced.
- 2 dried chilli peppers, crushed
- 400g can of chopped tomatoes
- 4 eggs
- Could include herbs such as thyme, oregano, spices such as cumin
- chopped parsley
- Sour cream or greek yoghurt
- Heat the oil in a heavy frying pan, and add the onions, then the garlic, and then the pepper and chillies. Fry slowly until the onions are soft.
- Add the tomatoes and any additional herbs and spices, and simmer slowly to reduce the mixture. Season with salt and pepper
- Make 4 holes in the mixture, and into each hole, crack an egg. Cover the pan and cook slowly for around 5 minutes to cook the eggs. (You can scramble the eggs into the mixture as an alternative.)
- Beat the yogurt or sour cream with salt and pepper.
- Sprinkle the menemen with parsley, and serve from the pan with the yoghurt or sour cream.
I can hardly wait to tell you about this recipe, or to eat it again. It is delicious, and dangerously garlicky, so I think I will be in trouble at work tomorrow. I made it with tinned beans, but the original recipe starts from scratch. I got the recipe from the remarkable book, Nightingales and Roses. These are recipes from all over Iran, organised by seasonal availability of ingredients. Where she wins over my other current favourite book, Jerusalem, is her serving suggestions.
- 1 can of cannellini or borlotti beans
- 50g butter
- 3 tbsp vegetable oil
- 1 small bulb of garlic, with the cloves peeled and finely chopped
- 1 tsp turmeric powder
- 1/4 tsp ground black pepper
- 3 tsp of dill seed, or 5 tsp dried dill weed, or 30g fresh dill, chopped
- salt, to taste
- 4 eggs
- Melt the butter in a medium lidded frying pan, add the oil and then the chopped garlic, and fry until the garlic is turning golden.
- Add the turmeric, pepper, dill, and salt, and then add the can of beans including the water they are in.
- Bring to a simmer, and cook, until the mixture is getting drier and thicker.
- Make 4 wells in the bean mixture, and into each well, break an egg. Cover the pan and cook on a low heat until the eggs are cooked to your liking.
The book suggests serving this with a little rice, with side dishes of olives, chopped radishes, smoked fish. We were not so dainty, and served this with a side salad with herbs and some bread, olives and labneh.
I think I got this recipe from Nadine Abensur’s new Cranks’ recipe book, which I gave to someone. We are in peak egg season at the moment, I have been given so many boxes of eggs. Combine that with summer potatoes, and the sweet burn of fresh garlic from the garden. Who knew that the Hebrides could be so lush.
- New potatoes, around 4 medium sized, or more if they are smaller
- 1 red onion
- 1 large clove of garlic
- Lots of olive oil
- tomatoes, peppers or other vegetable, optional
- salt and pepper
- 8 eggs
- Slice the potatoes thickly, and slice the onions finely. Chop the garlic.
- Heat some olive oil in a large deep frying pan. Turn the heat to low and then add the potatoes, onions and garlic. Cook on a low low heat until the potatoes are cooked. Stir so that nothing burns.
- Meanwhile, beat the eggs with salt and pepper.
- Add the fried potatoes to the eggs
- Put the onions or other vegetables with a little oil in the pan, and then, over a medium heat, add the eggs and potatoes.
- Once the edges and bottom of the frittata appear to be cooked, put the pan under a hot grill for 4-5 minutes
Serve in slices with salad and wine.
This is another classic from my old recipe book.
- 500g chard
- 6 eggs
- ground black pepper
- 75g parmesan or similar hard cheese, grated
- 2 tbsp olive oil
- Wash the chard and chop roughly
- Beat the eggs and season, and beat in the cheese
- Heat the oil and add the chard, cook until it has wilted
- Add the eggs, reduce the heat and cook. When the bottom of the fritata is done, put the whole pan under a grill until the top is done.
An annotation in the book: ‘This is supposed to serve two or three people, but I can finish it in one go if I am very hungry.’
I was looking through my old recipe book, which I have had since around 1990, for keeping notes. This is my recipe for lemon curd. It is a very basic recipe. You can add the juice of other citrous fruit but actually, lemon is still the best.
- Juice of 2 lemons
- 50g butter
- 2 eggs
- 250g caster sugar
- Beat the eggs
- Put all the ingredients in a double pan (one pan sits on top of the other, boiling water in the bottom pan)
- Heat very gently, stirring all the time, until the mixture is fully blended and becoming thick.
- Pour into clean jam-jars.
A Kookoo is a large omelette dish from Iran. It has a little flour and raising agent added, and it is baked in the oven, a bit like a Spanish frittata. It tastes wonderful, spiced and flavoured with herbs. It often has vegetables in it as well. This version is full of herbs from the garden, with spices and barberries, which I sourced from Seasoned Pioneers.
- 50g butter
- 5 eggs
- 1 tsp baking powder
- 2 tsp advieh (Persian spice mix)
- freshly ground black pepper
- A pinch of salt
- 2 cloves of garlic, crushed
- 1 cup of chopped herbs, to include chives, parsley, fennel
- 1 tbsp plain flour
- 2 tbsp dried barberries
- Preheat the oven to 170C
- Melt the butter in an 8 inch frying pan or skillet that will go into the oven
- Break the eggs into a bowl, and lightly beat in all the other ingredients
- Pour the egg mixture into the pan and bake, uncovered, for 20 minutes
Serve with salad and bread, possibly a little Greek yoghurt. A herb Kookoo is a traditional New Year dish, a taste of the start of spring.
I love the Moro cookbook. The recipes are simple and the flavours are bright and fresh. We had mushrooms and we had eggs so I followed their recipe. Just like you’d think, but better.
- 500g mushrooms, a mixture of wild and fresh if available, including porcini, chanterelles, etc. We used horse mushrooms
- 3 tbsp organic olive oil
- 1 clove of garlic
- 25g butter
- 6 organic free-range eggs, preferably local
- 3 tbsp milk
- 40g slice serrano ham, optional
- 1 tbsp fresh parsley
- salt and black pepper
- Clean and roughly chop the mushrooms.
- Put a large frying pan over a medium heat and add the olive oil, and when the oil is hot, add the crushed garlic. Fry it until it begins to colour.
- Immediately, add the chopped mushrooms and stir well. Fry for around 4 minutes
- Add the sliced ham at this point, if you are using it.
- Season with salt and pepper, and put the fried mushrooms aside in a bowl.
- In the same pan, melt the butter
- Meanwhile, break the eggs with the milk, and stir until the yolks are broken; the mixture should not be well mixed.
- Add the eggs to the melted butter and stir until the eggs begin to set
- Add the mushroom mixture and the chopped parsley, and continue to stir until the eggs are as cooked as you wish them to be. The white of the egg should be set.
Serve with toast.
This is an Elizabeth David recipe, and it is a classic. I made it because one lot of neighbours had grown some splendid green peppers in their polytunnel, and another lot have the most fantastic free-range eggs. This serves 2, but it is easy to scale up the recipe according to the availability of ingredients, or number of people to feed.
- olive oil
- One small onion, finely sliced
- 3 green peppers, cut into strips
- 1 can organic chopped tomatoes (or, even better, use 500g fresh locally grown tomatoes, skinned and chopped)
- 1 clove chopped garlic
- Salt, pepper
- 2 eggs, beaten
- Heat a generous amount of oil or dripping in a large frying pan, and then cook the sliced onion until it begins to turn yellow.
- Add the strips of green pepper, and cook on medium for up to 15 minutes.
- Add the tin of chopped tomatoes, garlic, and salt and pepper. Some people add a little basil at this stage as well.
- Cook until the tomatoes are in a pulp, and the mixture is good and thick.
- Add the beaten eggs and stir until the mixture begins to thicken, like scrambled eggs.
Serve on a heated dish. This is good with toast and bacon or ham.