We went to the Stroud Farmers Market in southeast part of England today. Flowers in full bloom, thanks to the glorious weather we have had in April – making the most of the sunshine before it decides to go away!:)- And the Stroud Farmers Market is a sight to see – bountiful fruit and veg; the first strawberries, asparagus and many more proudly displayed, as well as great selection of olives, flowers, sausages, cheese and many more! We are definetely going back again – here are some photos!
Author Archive | Ozlem Warren
This is a lovely, comforting casserole that my mother used to cook for us almost weekly. It is very easy to make, delicious and healthy. I like to serve it with plain rice with a dollop of plain yoghurt by the side. I usually make it ahead of time during the day and give a gentle reheat before we eat – knowing the dinner is ready in between the school run is a good feeling! This dish also freezes well.
Serves 4 -6
Preparation time: 20 minutes
Cooking time: 35-40 minutes
450 gr/ 1 lb Courgette/Zucchini, cut length ways and sliced
250 gr / 9 oz ground lamb or beef
225 gr / 8 oz potatoes cut into bite size chunks
1 medium onion, finely chopped
4 garlic cloves, crushed
1 bunch flat leaf parsley, finely chopped
15 ml/ 1 tablespoon tomato puree
400 gr/ about 1 lb chopped tomatoes in tomato juice (1 can/tin)
2 tablespoons olive oil
8 fl oz / 1 cup water
Salt and ground pepper to taste
1 teaspoons paprika/ red pepper flakes
Heat the olive oil in a heavy pan. Stir in the onions and sauté until transparent. Add the garlic and cook for another minute. Stir in the ground meat and mix well. Add the potatoes and courgettes (zucchini), season with salt and pepper and cook for another minute. Add the tomato puree, the chopped tomatoes in can and the water, mixing well. Cover and cook in medium heat for about 30 minutes. Finally add the parsley and the red pepper flakes, giving a gentle stir and add more salt if needed.
Serve warm with plain rice and a dollop of plain yoghurt by the side.
Preparation time: 10 minutes
This lovely, refreshing salad is very easy and quick to make and makes a wonderful appetizer, meze or a side dish served with grilled meats, poultry and pasta. At home in the restaurants, this salad is served as part of a meze spread with warm pita bread, lovely feta cheese, hummus and olives. This combination also makes a wonderful and healthy lunch alternative. Watercress or lamb lettuce can replace purslane well too.
60 gr / 2 oz fresh purslane leaves, washed and drained
8 oz / 1 cup plain yoghurt
1 garlic cloves crushed
1/2 teaspoon Kosher or Maldon sea salt
1 teaspoon dried mint
2 teaspoons extra virgin olive oil
Red pepper flakes to sprinkle
Crush the garlic with a little salt that will soften the garlic and release its oils. In a wide bowl, beat the yoghurt with the garlic. Season with black pepper and remaining of the salt.
Combine purslane into the bowl, add the dried mint and mix well. Transfer into a serving bowl and sprinkle a few red pepper flakes over. Drizzle extra virgin olive oil over and serve immediately.