Month: May 2012

Garlic bread

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The last recipe for this month. Let me present you: the uber delicious garlic bread. This easy to make recipe is pretty much my favourite on my list of effortless food. Not only it’s easy to make but you’ll get loads of compliments for it. And do I even have to mention that these slices are indispensable with pasta? 🙂 Usually, I use 1 or 2 garlic cloves because I don’t like the overwhelming taste of it, but you can add more or less to your taste.

Ingredients:

  • 1 loaf of bread (Ciabatta, baguette or Turkish)
  • 1 or 2 garlic cloves
  • 4 tablespoons olive oil or 2 tablespoons butter (I combine the two)
  • basil and oregano (or parsley)
  • salt and pepper
  • tomato (optional)
  • Mozarella cheese (optional)
  • chili flakes (optional)

Cut the bread into slices. Mince the garlic in a saucepan and place on the stove. Add the oil and butter. Then, add the herbs and a pinch of salt and pepper. Stir till the butter is melted, wait 2 or 3 minutes and remove from the stove. Spread the mixture over the slices or dip the slices in the mixture. You can garnish them with chopped tomatoes or mozarella cheese (or any other cheese). Place the slices in the oven and bake them till they turn golden brown (for about 15 minutes).

Bon appétit!

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Morrocan mint tea

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Hiii everyone. Today I’m going to share my all time favourite tea with you. Because of my Turkish background I grew up drinking tea. Tea was literally everywhere.  Just like me grewing up with Turkish tea, my Morrocan friends grew up drinking mint tea. And with them I developed some sort of love for mint tea. In Turkey, the Middle East and the Maghreb tea occupies a very important place. Since many moslims don’t drink alcohol, tea is served instead anytime anywhere. It is consumed daily but drinking tea becomes a real ceremony when guests come to visit. Actually, the true meaning of tea is hospitality. Meaning: no one ever leaves the house before having a cup :). While Turkish tea is prepared with black tea (I’ll give the recipe soon) Moroccan mint tea is prepared with green tea and mint leaves. Morrocans like to drink their tea bitter and sweet. So, if you’re not a sugar lover (like they are) add less. I like to drink mine less bitter and less sugary, so I adjust it to my personal taste. If you don’t like the bitterness of it, don’t allow it to steep for too long (5 minutes is enough). Sometimes I add a tablespoon of orange blossom water to it for a different flavour. So, if you want to please your guests, you know what to do. Just serve them a cup (or 5) of tea. 🙂

Ingredients:

  • A bunch of fresh mint leaves (washed)
  • 1 tablespoon Chinese gunpowder tea
  • 1,5 tablespoon sugar
  • 1L water
  • orange blossom water (optional)

In order to wash the tea, put the tea in the teapot and add a bit of boiling water. Set aside and pour out the water after 1 minute. Your tea is clean now. (This process will make your tea taste less bitter).  Add the mint leaves, sugar and boiling water and leave it to steep for 5 minutes on the stove. Take a glass and pour some tea in it. Then pour the tea back in the pot. Repeat this two more times. This will mix the tea and dissolve the sugar. Now, pour the tea into glasses and serve.

Good to know:

  • Before serving pour the tea from a distance to create a layer of foam.
  • The tea turns bitter very quickly so consume within 15 or 20 minutes.
  • If you don’t have gunpowder tea at home use 2 or 3 bags of green tea.

Enjoy!