Pinar Ozhal

Sometimes all you want is some comfort food and you have a crisper full of ingredients that need to be used. with carrots and bulgur served with a generous amount of lemon juice. from my cooked with and . And last but not least with and . I learned to cook halibut that way in one of my first jobs in Seattle. It reminds me which literally means to steam. A technic that we enjoy cooking fish in Turkey which includes tomatoes, onions, garlic and fresh herbs. The tender fish cooks with the liquid from tomatoes and all and infused with the herbs to create a delightful fish dish.

This reminds me the fertility goddesses from ancient ruins on Maltese islands. I made this one during my class yesterday and it ended up plumper than the previous one. There is something very satisfying about the looks, the flavor and the aroma of it. Happy early Easter!

I enjoyed the bright colors of this dish. Just some beans from my that I had frozen at the end of the season, onion, garlic, carrot and yellow beet. With the addition of grated tomatoes later on to cook together created a lovely side dish to last a few days. 🥕

Olive oil cake with orange and fennel seeds. I have been thinking of the simple cakes we would have when I was a child. My mom would make a vanilla cake with yogurt. She wouldn’t use butter but oil, especially olive oil. Some lemon juice to activate the baking powder, she would say. That was our favorite cake. She would measure everything very leisurely but it would always come out very good and delicious. I made this one with a bunch of orange zest and some fennel seeds. I just love citrus in many baked goods. A mixture of whole milk yogurt and whole milk. Very easy to put together, stays moist because of the olive oil. The orange slices are just from the oranges I zested,so it is up to you if you would like to go ahead and cook them in a simple syrup to decorate and enjoy with your cake. :)