Vegetables Cooked in Olive Oil

Spaghetti with Fresh Peas, Sun-dried Tomatoes and Garlicky Prawns

By Ozlem Warren on July 2, 2013 in Pasta – Makarna, Seafood, Vegetables Cooked in Olive Oil 16

Fresh peas are packed with flavor

We are a big fan of peas in our family and I especially love fresh peas. They are packed with flavor and their brightness and sweetness are so inviting. Peas work particularly well in “Zeytinyaglis”,”Vegetables Cooked in Olive Oil” in Turkish Cuisine, like in this Baby Artichokes Poached in Olive Oil with Peas, Carrots and Almonds. Dressed with olive oil and lemon juice, they are not only very healthy but also very refreshing, a joy to eat during summer time and can be kept in fridge 2-3 days.

Artichokes in olive oil, Em tennis, almond bulgur, lokum first p 015

Artichokes poached in olive oil with peas, carrots and almonds; peas work delicious here too.

I was delighted to see some delicious recipes showcasing fresh peas by one of my favorite chefs & food writer Stevie Parle and our menu was set; Spaghetti with fresh peas, sun dried tomatoes and shrimp. Good tips from Stevie when buying fresh peas; look for pods that are silky-soft, shiny and green; the peas within will not have split yet and should be small, soft and sweet. When they are really good, you can put a bowl of them on the table and you’ll find folks munching away on them with a glass of wine or beer.

Spaghetti with fresh peas, sun dried tomatoes and shrimp

I added sun dried tomatoes that needed finishing to this recipe; their tangy and sweet flavor worked well with the peas and the garlicky shrimps. I also loved the refreshing lemon zest here and the fact that a freshly cooked delicious meal ready in less than 30 minutes.

Adapted by Stevie Parle’s brown shrimp and pea taglierini

Serves 3- 4 Preparation & Cooking time: 25- 30 minutes

200gr/7 oz. peas

30ml / 2 tbsp. sun dried tomatoes, cut in stripes

1-2 garlic cloves, finely sliced

180gr/ 6 ¼ oz. raw prawns, peeled

Zest of 1 lemon and juice of ½ lemon

250gr/ 8 ½ spaghetti

Salt and freshly ground black pepper to taste

Extra virgin olive oil to serve – optional

Shell the peas and rinse well. Bring a pan of salted water to boil.

Stir in the olive oil in a small saucepan and gently fry the garlic until it just begins to color. Add the prawns and season with salt and a little pepper. Stir and cook for about 2 – 3 minutes, then take the heat off and stir in the sun dried tomatoes, lemon zest and juice.

Add the spaghetti to the boiling water and cook for about 5 minutes. Stir in the fresh peas to the boiling water and cook together for a further of 3-4 minutes, until the spaghetti is just cooked. Drain, reserving a little of the pasta water. Pour the shrimp mixture into the pasta and add a dash of cooking water. Mix everything well, check the seasoning then transfer to plates. You can drizzle a little extra virgin olive oil over and serve.

Fresh peas in spaghetti with sun dried tomatoes and garlicky shrimp; a delicious and easy meal

Fresh peas in spaghetti with sun dried tomatoes and garlicky prawns; a delicious and easy meal

Afiyet Olsun,

Ozlem

Simply delicious Aegean flavors;Eggplants, tomatoes, onions, peppers cooked in olive oil & Fascinating Didyma

By Ozlem Warren on April 18, 2013 in Fascinating Turkey, Ozlem’s culinary and cultural trip photos to Turkey, Turkish Cooking Classes, Vegetables Cooked in Olive Oil 26

Kusadasi Bay, Turkey

The Aegean cost of Turkey has a special place in my heart. Perhaps it is the many happy childhood holidays we spent in local resorts in Ayvalik, Gumuldur and Cesme, where many Turkish families have summer houses. As soon as the schools close, we all would dream about the coast, swimming at the turquoise Aegean, playing for hours at the golden sandy beaches and the next ice cream – a piece of heaven.

Fig trees at the Ephesus

Spring in the air at the Aegean region, Turkey

I don’t have the chance to go back to the Aegean as often as I like and every opportunity is very welcome. Once a year, I host and organise a Culinary & Cultural tour to Turkey, aiming to show my homeland from a local’s perspective – I greatly look forward to these trips and enjoy every minute of sharing this special land with folks. It has been delightful to be back to the breathtaking Aegean region again this April. Spring has been in full bloom; artichoke fields everywhere; the silver, beautiful olive trees welcomes you along the way; fig trees surprise you at the Ephesus – such a beautiful, bountiful region. During our tour, we always enjoy the local cuisine and learn how to cook delicious Turkish food together. This time, we again stopped by the lovely Bizimev Hanimeli to cook and enjoy delicious Aegean flavors with Hatice Hanim.

Hatice Hanim and family, at Bizimev Hanimeli

I have met Hatice Hanim a few years ago; always with a smile at her face, she has been sharing her love of Turkish cuisine and feeding a remarkable crowd everyday at their Bizimev Hanimeli Restaurant, as well as teaching the local cuisine to enthusiasts like us. It is a real family affair; her husband, son, daughter, daughter-in-law all involved running this wonderful business. I love the fact that they grow all their fresh produce, herbs, vegetables and fruits in their beautiful garden and make their own olive oil. It is very remarkable that they grew their business all by themselves with a lot of hard work and maintained the same friendly service and the offer of high quality, consistent, delicious food. When I asked Hatice Hanim what kept her going in tough times, she smiled and said; “If you respect your land, the nature, treat your helpers, family well and keep your spirits up, you find a way at the end. Hard work with a kind heart opens the doors for you; always believe in yourself.” How true; her words sealed in my mind.

Cooking together at Hanimeli, near Sirince, Turkey

We prepared a delicous 4 course meal with Hatice Hanim, in just over 1 hour – look forward to sharing all these recipes in the coming weeks- .Using their fresh produce from the garden and the olive oil, we made this wonderful Zeytinyagli Patlican; Eggplants, onions, garlic and tomatoes cooked in olive oil; simple, seasonal ingredients produced such a delicious, memorable taste. We like to eat Zeytinyaglis, Vegetables Cooked in Olive Oil in room temperature. It is also delicious when served cold. I hope you enjoy it and can have a go sometime.

Zeytinyagli Patlican; Eggplants cooked in olive oil with vegetables

Zeytinyagli Patlican; Eggplants, Onions, Garlic, Peppers and Tomatoes Cooked in Olive Oil

Serves 4

3-4 small Holland (dark purple) eggplants/aubergines

2 medium onions, halved and chopped in thin slices

1 green pointy pepper, coarsely chopped

1 red pointy pepper, coarsely chopped

3-4 medium tomatoes, halved and sliced

5-6 garlic cloves, quartered

3 medium tomatoes, skinned and chopped finely or 14oz/400 gr Italian chopped tomatoes

45ml/3 tablespoon olive oil

Handful of flat leaf parsley

Salt and ground black pepper to taste

Drizzle of extra virgin olive oil to serve – optional

Using a vegetable peeler, peel the eggplants in zebra stripes. Cut each eggplant in half length wise and then about 1/2 inch thick slices. Lay them on a wide flat tray and generously season with salt. This will help the moisture to come out of the eggplants. Leave for about 15 minutes. Drain the water that came out of the eggplants and squeeze them with a paper towel to extract the excess water.

Layer the sliced onions, garlic, pepper and eggplants one at a time.

Pour the olive oil in a heavy pan and spread the half of the sliced onions and garlic. Then spread half of the sliced peppers and a layer of sliced eggplants over them.

Repeat the layering with the remaining vegetables

Repeat the same layering procedure for the 2^nd half of onions, garlic, peppers and eggplants, and pour over the diced tomatoes. If you have any remaining eggplant slices left, layer them over the top.

Add the sliced tomatoes and a handful of parsley over the top.

Spread the sliced tomatoes over the very top and place a handful of flat leaf parsley. Season with salt and ground pepper and cover the pan. Start cooking at a medium heat for the first 5-8 minutes, then turn to heat to low and cook for a further 3o minutes, until all the vegetables are cooked.

Delighted with the outcome :)!

The vegetables here has been cooked in their own juices over low heat, and each of them just melt in your mouth! The cooked eggplants, garlic onions so scrumptious, packed with flavor. Seasonal produce cooked this way are not only healthy, but also very easy and delicious too.

Zeytinyagli Patlican; eggplants cooked in olive oil with vegetables

I hope you enjoy this delicious eggplant dish, as you see, delicious food can also be healthy and easy. A few good seasonal produce, some olive oil and fresh herbs can produce wonders. You can drizzle a little extra virgin olive oil over the dish before serving and decorate with sliced peppers if you like. Traditionally, we like to eat Zeytinyaglis, Vegetables Cooked in Olive Oil, in room temperature or cold.

It is very rewarding to cook together and share a delicious bite with others. We have a fabulous healthy eating event with my Turkish cookery demonstration on May18th; if you are in the area and would like to join us, please contact me, I would be delighted to have your company.

Afiyet Olsun, – May you be happy and healthy with the food you eat;

Ozlem

Fascinating Didyma and Its Exquisite Columns

Temple of Apollo, Didyma (Didim), Turkey

We made it to the fascinating Didyma, at the Aegean region, Turkey, at a rainy, windy April day and the temple looked even more stunning and dramatic. The huge white-marble temple is simply amazing and so worth seeing. The gigantic Temple of Apollo at Didyma (Didim in Turkish) was among the most famous oracles in the ancient world, equal in importance to the oracular temple at Delphi in Greece. There has been a temple here since very early times, but the older structure was destroyed by Cyrus of Persia in 494 BC. Construction began on the present stupendous structure soon after.

Head of Medusa, Didyma, Turkey

Head of Medusa at Didyma – we have been comparing it with the Medusa at the Basilica Cistern, Istanbul.

Beautiful base column details at Didyma

But most of all it was the delicate, exquisite columns of Didyma, that fascinated me.

Originally, 122 enormous Ionic columns surrounded the temple; today only three remain intact. Dating from the 2nd century BC, the columns are 60 feet tall (the height of a six-story building) and have a diameter of 6 feet at the base. Even the stumps of columns that fell are impressive in size and display beautiful carvings at their base, like designs of Daphne leaves.

It’s all in the details – beautiful carvings at the marbel columns of Didyma.

Make sure to have enough time to walk all the way around the temple to get the full effect. Didyma is well worth visiting, hope you can make it here sometime.

Happy Travels,

Ozlem

Medley of Mushrooms with Garlic and Roasted Peppers, in Olive Oil – Healthy Food can also be Wonderfully Delicious

By Ozlem Warren on November 28, 2012 in Turkish Cooking Classes, Vegetables Cooked in Olive Oil 10

"Wonderful time spent with great company. I have learnt lots, loved all the food & already planned to introduce some of these dishes over Christmas to my nearest & dearest. Thank you for a great Saturday."

Warm greetings to you all; or Merhaba, as we say in Turkish. We had a wonderful, fun packed Healthy Eating and Living Event last Saturday, with inspirational talks on healthy living -many thanks to Leonie from EatWright for her wonderful presentation and Turkish cookery demonstrations –many thanks to Eser too for her delicious gluten-free treats. Please check out my Turkish Cooking Classes Page for more information and photos on this fun packed, delicious event.

Leonie’s wonderful fresh produce went down so well with the warm hummus with red pepper flakes infused olive oil.

We talked about making the right choices for healthy eating and living. Healthy food can also be wonderfully delicious; there is no need to sacrifice the taste. Seasonal fresh produce, grains, beans, fish, olive oil are not only very good for us but they are also packed with flavor.

Fragrant spices; a natural, delicious way to add flavor to any dish.

How about spices? You can add such wonderful flavors in a natural, healthy way, through spices and herbs. For instance, it is the fragrant cumin that makes hummus, taste like hummus. Here is a short video of my hummus demonstration at our healthy event – first try; look forward to adding more videos in the future- my special thanks to Zeynep! –Hummus demonstration, by Ozlem’s Turkish Table

The simple yet utterly delicious Shepherd's Salad, Coban Salata complements any grilled meat and vegetables so well.

A sprinkle of dried mint would totally transform the taste of Cacik – cucumber& yoghurt dip or a handful of fresh parsley gives a lovely, refreshing flavor to this Shepherds Salad, Coban Salata. Talking about spices, please check out the inspirational Spice Trip program on Channel More4 in the UK; a great watch to understand the mysterious and wonderful world of spices.

Medley of sauteed mushrooms and roasted peppers in olive oil; healthy, delicious and easy.

This medley of mushrooms with roasted peppers has been a big hit at our class last Saturday. You can use a variety of mushrooms; portobello, chestnut, oyster or shitake mushrooms, all work very well. Garlic and mushrooms are made for each other and the meaty texture of mushrooms work so well with the juicy, roasted peppers. A squeeze of lemon over them with sprinkles of parsley; your healthy, delicious vegetarian treat is ready to be enjoyed- Afiyet Olsun!

Turkish hot pepper paste, biber salcasi. One of the main staples in Southern Turkish Kitchen, including mine!:)

l flavored the roasted peppers with red pepper paste, biber salcasi; a spoonful this paste adds such a wonderful, rich flavor to any dish. You can get red pepper paste in Middle Eastern stores and Tulumba.com. How about having a go to make your own red pepper paste? You can also use red pepper flakes instead for flavoring.

I hope all these ideas may inspire you to make good choices for healthy eating; after all, we are what we eat. How do you add flavor to your dishes? Please share with us; your ideas and comments are always very welcome.

Medley of Mushrooms with Garlic and Roasted Peppers, in Olive Oil

This delicious vegetarian course complements any grilled meat, fish or baked potatoes well as a main course. You can also serve it as a starter with some crusty bread by the side.

Serves 4-6

Preparation time: 15-20 minutes Cooking time: 45-50 minutes

350gr/12oz Portobello or chestnut mushrooms, gently cleaned with a damp cloth and sliced

350gr/12oz oyster or shitake mushrooms, gently cleaned with a damp cloth (please tear into pieces)

Green, red and yellow bell (or pointy) peppers – one each-, deseeded, cut in half and sliced lengthwise

4-6 garlic cloves, crushed and chopped

60ml/4 tablespoon olive oil

1/2 juice of lemon (or a little more if you like the tangy taste)

Handful of flat leaf parsley, finely chopped

½ tbsp. red pepper paste or 1 ½ teaspoon red pepper flakes

Salt and pepper to taste

Preheat the oven to 200C/400F

Coat the peppers with the olive oil and the seasoning and bake in the preheated oven until they start getting charred.

Place the sliced peppers in a baking tray and pour 2 tbsp olive oil over them. Season with salt and ground black pepper and coat the peppers with the olive oil and the seasoning. Bake in the preheated oven for about 35-40 minutes, or until they are getting charred.

Juicy, meaty mushrooms and garlic go so well together.

While the peppers are baking in the oven, cook the mushrooms. Heat the remaining olive oil in a shallow pan and add the mushrooms and garlic. Season with salt and pepper and sauté for 4-5 minutes. Add the lemon juice and cook a further 3-4 minutes. Stir in the chopped parsley, give a good mix and turn the heat off.

A little Turkish hot pepper paste, biber salcasi, add a lot of flavor to the vegetables.

Once the peppers are baked, add the red pepper paste to them (or the red pepper flakes) and combine well. Stir in the cooked mushrooms to the peppers and gently mix them well. Serve hot, with sprigs of parsley over the vegetables.