bubbly banana coctail

Simplicity at its best.

You'll need:
one banana
a glass of milk
1/2 lemon
3 tea spoons of sugar
1 spoon of cream (optional)

Cut the banana and put in a container, squeze in the lemon (be careful not to let any pip in) add milk and sugar and blend! Bon Appetit!

Wherever my thoughts will lead me...

I got on the train back from work intending to buy ingredients for chili con carne, but then I started thinking...and came up with the above. This new invention of mine does not have its own name yet... it's mince lamb with chick peas, bromley apple sauce and cheddar with a hint of oregano. Bromley apples are very sour, so the end result is very unconventional, but it will surely appear on my menu again! I prepared it all on the pan, but I think it could benefit from a few minutes in the oven ;). Can be served with rice, but today I ate it with a recent discovery from a local Turkish shop - Iranian flat bread, yum!

 Bon appétit!

A variation on countryside style savoury tart

Remember my Countryside style savoury tart? Like I said tarts come in all shapes and sizes... This one is almost identical, but this time I added mushrooms and omitted olives and parsley.

Bon appétit!

Mint zucchini soup

Coming back in big style with something vegetarian for a change!! This is a slightly modified recipe from kwestiasmaku.com. A great combination of flavours. I liked it so much, that I made it four times in a row.

You'll need:
3 or 4 medium size potatoes
1 medium zucchini
1 onion
2 cloves of garlic
1 1/2 glass of boulion (can be replaced by a cube)
a handfull of freshmint leaves
balkan/natural yoghurt
pepper
butter and oil
bread to toast

1. Chop the onions and garlic. Peel the potatoes and cut into small cubes. Cut the zucchini into similar size cubes. Everything will be blended in the end so no need to be too careful about sizes.
2. Take a pot with a thick den. Put some butter in and let it melt. Add some oil and fry the onion until its nice and golden. When it's nearly ready, add garlic. I didn't add the garlic at the beginning, because if it is fried for too long it turns bitter. Allow it to fry for 30 seconds or so, and then add the potatoes and zucchini.
3. After two minutes start adding boulion.
4. Let it simmer until the potatoes are ready.
5. Chop the mint leaves. Leave a few for decoration.
6. Add the mint to the soup around 2 minutes before it's ready.
7. Leave the soup to cool down and then blend it (a blender looses its sharpness if used for blending hot stuff).
8. Once the soup is mixed into a cream form, warm it up again and transfer into a bowl. Add some yoghurt and bread toasts, et voila!

Bon appétit!