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Something A Little Different.

May 1, 2017

 

 

To see is to discover the smallest details around you……

Choose one picture a day and let your imagination travel.

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Happy May Day!

 

 

 

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Turkish Baked Eggs And Tomato, Pepper Sauce.

April 30, 2017

 

 

 

I tried this on a recent trip to Istanbul and it is DELICIOUS!

 

 

 

 

Turkish Baked Eggs Tomato And Pepper Sauce ©

Quick and Easy

 

 

 

4 Persons

 

 

Preparation time: 1/2 hrs

 

 

Cooking time: 8-10 minutes

 

 

Ingredients

4 farm fresh eggs

$-6 tabs cream

1/2 green pepper finely cubed

1/2 red pepper finely cubed

1 chilli pepper finely cubed

1  400 g tin of chopped tomatoes or freshly grated

1 clove garlic squeezed

2 tbs olive oil

Salt and freshly ground black pepper.

Fresh Coriander leaves to garnish

 

Method

Preheat oven to 200.C.

  1. Gather together all your ingredients.
  2. Peel and slice and cube onion finely.
  3. Wash and cut in half peppers. Slice and cube finely.
  4. Peel garlic and press through garlic squeezer into small bowl.
  5. Place oil in medium saucepan and gently sauté over medium heat, onion and peppers. Once transparent, 5 minutes, add garlic and cook for two minutes. Do not burn!
  6. Add tinned tomatoes and seasoning. Add plenty of salt until the sauce is really tasty.
  7. Cook over a medium heat for 20 minutes or until nearly all the liquid has evaporated.
  8. Choosing suitable oven to table-wear dishes, spread the sauce over the base and make two holes where you will empty out your eggs.
  9. Drizzle eggs with cream to cover them well, season and place in pre-heated hot oven.
  10. Bake for 5 minutes and check egg to see how it is cooking. Continue like this until the egg is “just” set.
  11. Serve immediately, or egg will become hard boiled.
  12. Garnish with fresh coriander leaves.

 

Turkish Baked Eggs Tomato And Pepper Sauce ©

This is what you are aiming for.

 

 

Turkish Baked Eggs Tomato And Pepper Sauce ©

  1. Gather together all your ingredients.

Turkish Baked Eggs Tomato And Pepper Sauce ©

2. Peal and wash vegetables.

Turkish Baked Eggs Tomato And Pepper Sauce ©

3. Cut onion in half, then slice.

Turkish Baked Eggs Tomato And Pepper Sauce ©

4. Then slice across, resulting in very small cubes.

Turkish Baked Eggs Tomato And Pepper Sauce ©

5. Remove seeds from pepper, cut in half lengthwise and slice. Then cut across to cube.

Turkish Baked Eggs Tomato And Pepper Sauce ©

6. Slice red chilli finely.

Turkish Baked Eggs Tomato And Pepper Sauce ©

7. Cover base of medium saucepan with olive oil and add onions and peppers. Sauté for five minutes, then add  squeezed garlic and cook for a further two minutes. Add tomatoes and season well, using the maximum of salt to bring out the taste. Cook over medium heat for 20 minutes or until nearly all the liquid has been absorbed.

Turkish Baked Eggs Tomato And Pepper Sauce ©

8. Using suitable oven to table wear, spread out the tomato sauce over the base. Make two holes and crack open your eggs into each hole. Be careful no shell falls into sauce. ( If you are nervous about cracking eggs crack into side bowl first.)

Turkish Baked Eggs Tomato And Pepper Sauce ©

9. Drizzle with cream generously and season eggs well.

Turkish Baked Eggs Tomato And Pepper Sauce ©

10. Place in pre-heated oven in the centre.

Turkish Baked Eggs Tomato And Pepper Sauce ©

Bon Appétit!

 

 

 

 

 

John’s Greek Baked Feta. Feta Psiti.

April 25, 2017

 

 

https://whatscookinginjaneskitchen.wordpress.com/2012/09/28/johns-greek-baked-feta-feta-psiti/

 

John's Baked Greek Feta ( Meze )

John’s Baked Greek Feta

Happy Easter!

April 14, 2017

 

 

 

Wishing you all a very Happy Easter and as always thank you for following my blog.

 

 

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https://whatscookinginjaneskitchen.wordpress.com/2013/05/02/dyeing-easter-eggs/

Egg Marjoram Salad ©

April 10, 2017

Just the perfect recipe on Easter Day!!!! I just love this salad!!!!

What's Cooking In Jane's Kitchen

Eggs eggs and more eggs! The tradition for Greek Easter is to dye your Easter eggs and give them as presents on Easter Day. The result is a wonderful collection of dyed Easter eggs and many are cracked  and eaten at the Easter Feast. Inevitably though and most fortunately, there are always some left over  to make this simple, but delectable egg salad which, so much does my son John like, that I always find him in the kitchen making it, on the second day of Easter!

For John, his favorite and ours too!

Eggs With Marjoram ©

Easy

4 Persons

Ingredients

4 Hard boiled eggs

Small bunch of Marjoram, leaves only

Olive oil

Vinegar

Salt and freshly ground pepper, or Sweet Paprika ( The ‘non hot’ kind)

Method

IMPORTANT : Take eggs out of refrigerator, one hour before!

1. Wash your freshly laid eggs, place in egg saucepan, cover with cold water and…

View original post 389 more words

Artichokes Alla Polita ©

March 31, 2017

I dedicate this to dearest Varvara……

What's Cooking In Jane's Kitchen

This is my most favorite dish of all!
Artichoke lovers will agree with me…..
The secret is though, to peel to the heart……
Another wonderful Greek recipe…..

For those that love Globe Artichokes.

This recipe is for the “Diligent Cook! ”

 

 

Ingredients    For 4-6 persons

12 “Globe” Artichokes

12 Spring onions sliced

10 small potatoes turned

6 med sized carrots turned

1 bunch Fennel, stalks chopped separately

Juice of 3 lemons

2-3 tbs olive oil

Salt Pepper

 

Artichoke Soaking Water

1 large basin of warm water

4 tsp salt

Juice of 4 lemons

2 tbs Flour

 

Method

From your local Market choose fresh plump firm and closed “Globe” Artichokes. Feel them for firmness, insist on the closed leaved ones and test freshness by swaying the artichokes from the stalk! March in Greece is the best month to find good artichokes at the market, later…

View original post 781 more words

Spicy Cabbage ©

March 21, 2017

Simple but delicious!

What's Cooking In Jane's Kitchen

This is one of my favourite vegetable dishes. Very quick to prepare and brings out the best in the cabbage.

Spicy Cabbage ©

Easy

2 persons

Preparation Time: 20 minutes

Ingredients

1/4 medium sized cabbage

1 tsp small coriander berries

1 chilli ( Optional)

1 thumb sized piece of fresh ginger diced

3 spring onions finely sliced

2 tbs Soya sauce or more to taste

2 tbs olive oil

Method

  1. Peel off outer corse leaves of cabbage, trim stalk and wash under tap.
  2. Peel ginger, slice and dice into small cubes.
  3. If using chilli, slice, discard seeds or not depending on how hot you like your cabbage.
  4. Wash and slice spring onions together with some of the green upper leaves. When all your ingredients are prepared, place two tbs oil in a Wok and add spices and onion followed by cabbage.
  5. Leave to fry two minutes and then begin to toss with two…

View original post 273 more words

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