A culinary world tour of my kitchen

April 25, 2010

Last night was the turn of my friends Nick and Kerry to help me clear my cupboards. In the spirit of my self-imposed challenge to use up as much food as possible before I move out of my flat next month, I set out to make a meal that involved only dry goods and store-cupboard essentials that I already had – buying only fresh stuff. And I pretty much succeeded.

So, clockwise from the top, the menu consisted of chicken poached with saffron and cinnamon, baked saffron cauliflower (both of which I’ve written about in previous posts), spicy Iranian potato croquettes (from good old Claudia Roden’s New Book Of Middle Eastern Food) and, lastly, a recipe of my own, spicy tomato and spinach couscous, which is flavoured with my Turkish pul piber/tomato paste and some fresh oregano.

We also ate our way through a fair amount of the rosemary and nigella seed sourdough I wrote about in my last post, accompanied by a piece of lovely strong Spanish cheese (another recommendation from my friend over at The Aubergine Files, the name of which I can’t actually remember – but hopefully he’ll let me know what it was…).

Pudding was a concoction of crème fraîche, Greek yoghurt and raspberries, topped off with some of my lemongrass and ginger biscuits (I had some of the dough in the freezer, left over from the last time I made them).

So, as well as getting through good amount of spices, dry goods and bits and bobs from my freezer, I also served up a pretty cosmopolitan selection of dishes – with elements from Iran, Turkey and France, Greece, Thailand and Spain, it was a veritable world tour in one kitchen.

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2 Responses to “A culinary world tour of my kitchen”

  1. Christina Says:

    You’re still going to do your blog even after you move, right? I just love checking it out every morning. If not, I wish you nothing but the best and have enjoyed the small amount of time I’ve been coming to the site.


  2. Don’t worry Christina, I’ll definitely be continuing the blog in Istanbul – it’ll just be a different cupboard to empty each week.


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