Summer is upon us. Well kind of anyway, as I still live in London ;) However this means BBQ season has kicked off. I often get asked to bring a salad or dish to a BBQ and this Zesty Bulgur Wheat Tabbouleh Salad has been a go-to for me for years!
It’s refreshing, healthy and goes perfectly with any type of grilled meats or fish. It’s super simple and quick to put together, the longest part being the chopping of the ingredients. I added some extra crunch to the recipe this time by sprinkling over my favourite roasted chickpeas. It’s so yummy and love how colourful and fresh this salad looks. Click below for the full recipe and instructions.
Avocados. I just adore them. They are delicious simply sliced on toast with a heavy sprinkling of salt, mashed up as guaca-mole-mole for dipping nachos or veggies into, cubed in a refreshing salad (like my favourite Mango Avo & Macadamia Salad) or made into smashed chilli avocado (recipe) served with perfectly poached eggs! Yumm.
Anyway, in this recipe I used my beloved avocado for making a delicious pasta sauce. The sauce is rich and super creamy but still totally healthy! Just simple and fresh ingredients like avocado, garlic, basil and lemon juice whizzed all together and you’ve got yourself a green and creamy but oh so good for you pasta sauce. I served mine with zucchini pasta but feel free to have it with regular pasta; because you are saving loads of calories already with this healthy creamy avocado pasta sauce because you’re not using any butter or cream!
Back in November I had my brother and his wife staying with me in London and so one night I cooked them dinner at my place. They are both vegetarian so I wanted to think out of the box a little bit to come up with a fun, filling and delicious meal. I came across this Squash and Spinach Rotolo recipe when watching Jamie Oliver’s TV show ‘Save with Jamie’ and thought it looked pretty amazing. I mean, just normal lasagna is so 1999 right? Jokes. Anyway, rotolo means rolls in Italian and is a mix between lasagna and cannelloni. Using fresh pasta sheets, you spread them with whatever filling you like, roll them up and place them in a sauce, topped with cheese and bake in the oven. You could easily adapt this recipe to any sort of filling or sauce you like – for example a spinach and ricotta filling with a simple tomato sauce. It is a fun way of serving lasagna that looks really pretty and you get the yummy crispy bits of pasta on the top, complemented by the softer pasta hiding underneath the sauce.
The first time that I had the Turkish Eggs at The Providores in London, I was hooked. I ordered it because I was a bit sceptical to see how the combination of yoghurt and eggs would work together, but oh boy does it work! Garlicky yoghurt topped with poached eggs and then drizzled with chilli infused butter, served with bread to mop up all these delicious flavours. The original dish actually comes from Turkey and is called Çılbır and you can enjoy this for lunch, dinner and of course brunch!
Turkish Eggs: Poached Eggs with Herbed Yoghurt & Chilli Butter
Ingredients: (serves 2)
Greek yoghurt (I used FAGE Total 0%)
1x tbsp of finely chopped fresh dill
1x clove of garlic, crushed
Salt & pepper
4x Eggs for poaching
approx. 50 grams of unsalted butter
1 tbsp of chilli flakes
1/2 tsp of paprika
1/4 tsp of ground cumin
Toasted pita, turkish bread or sourdough bread slices, to serve
To make the herbed Greek yoghurt*: Evenly mix Greek yoghurt, chopped dill, grated garlic, salt and ground black pepper together. Cover with plastic wrap and let it sit in the fridge for 1 hour (you can serve this immediately too but letting it sit for a while does allows the flavours to really sink into the yoghurt).
To make the chili butter*: Combine unsalted butter, chili flakes, paprika and ground cumin in a sauce pot. Heat over medium heat, and once the butter has melted, let cook for another min. Turn off the heat and set aside. Warm up over low heat before using.
*Can be made up to 1 day in advance
Poaching your eggs: Fill a (deep) frying pan or pot with boiling water from the kettle. Bring it to a light simmer over a medium heat, add a pinch of sea salt and a splash of white vinegar (if you prefer) which will help to bind the egg. When the water is simmering swirl the water with a spoon and gently slide the egg into the centre. Ensure you crack it as close as possible to the water, or break the egg into a teacup first if you are a little new or nervous about doing this so closely to the water. Add the remaining eggs, one at a time, in the same manner, and cook them for about 3 minutes, depending on your egg yolk runniness (is that even a word) preference. When the eggs are ready, gently remove each egg from the water with a slotted spoon and set aside on kitchen paper to drain.
To serve: Divide the herbed Greek yoghurt in two plates, and place two poached eggs on top on each plate. Drizzle over a generous amount of the chili butter and finish off with a sprig of fresh dill. Sprinkle some sea salt on top and serve with your crusty bread of choice for dipping!
Trust me that the perfect harmony of eggs, yoghurt, and chilli and paprika is simply delicious. This is such a comfort dish and I also really like it because it’s just something different from your regular poached egg brunch recipe. Plus it’s easy to make, very light, and yummy. Do let me know what you think if you try this Turkish Eggs recipe at home!