What to buy the person who has everything?

Black Friday, Cyber Monday, scrolling through Amazon , or even worse having to venture onto the living hell that is going into town at Christmas. Does gift buying fill you with dread?

If you’ve been wondering what to buy someone, what about a getting them a cracking night out.  Remember, experiences are more important than clutter.

Previous Supper Club Night

The Sunnyside Supper Club has two dates scheduled so far for the new year. For more details see below

01 February – Supper Club

21 March – Supper Club

Each night consists of a 3 course meal (plus a couple of little treats),  all served at a communal table, with the chance to meet and chat to new and interesting people. All guests are met with a welcome drink, and then it’s BYO,  and costs £25 per person

Or why not treat yourself, and do something new in 2020.

Istanbul – What to see

Hagia Sophia, originally built as a Christian Church by the Emporer Constantine, it was later rededicated as a mosque.
Grand Bazaar – this place has everything, the only problem will be carrying it all home.
Grand Bazaar – a historic setting selling everything from traditional rugs to electronics

A little bit of history

Istanbul wasn’t super high on my list of places to visit. But, I was lucky enough to meet and have dinner a few months ago, with the super lovely Angie Ibarra, an experienced travel blogger, https://travelmoments.net During a great night with maybe too much wine I asked her, up to that point where was the favourite place she had visited.  Her immediate answer was Istanbul.  Since then, loads of people have told me the same thing, you have to go.

I’m a total history nerd, (I’m not even sorry) and Istanbul has oodles of it.  Dating back nearly 3000 years, the city has been seat to the Roman, Byzantine and Ottoman empires.   Istanbul is unique in that it is split between two continents (half the city sits in Asia, the other in Europe, and the two halves are separated by the river Bosphorus).  Being in such a sweet spot, Istanbul has been a meeting point of countless cultures.  The city has trading links with Egypt and China going back two millennia and is still a major trading hub.    Sites such as the Topkapi Palace, Grand Bazaar, Hagia Sophia, and Blue Mosque are within walking distance of each other.  The first two could easily take a day each, if you wanted to take your time.

A city split across two continents

This prime location has also meant it has changed hands various times.  The Roman emperor Constantine when he converted to Christianity set up the city as his “new Rome”, and you can still see examples of Roman architecture and engineering throughout the city.  Istanbul then became centre of the Eastern Orthodox Church, and seat of the new Byzantine empire.

Galata Tower, take the funicular railroad to visit the bohemian Galata district.

The 15th century saw the rise of the Ottoman empire.  Ahead of it’s time in relation to architecture, medicine and the arts, Istanbul continued to be a thriving multicultural metropolis.

The Blue Mosque, decorated with thousands of beautiful hand painted tiles.

Modern times

I was really impressed by the modern Istanbul, but given political tensions in the area there was a heavy security presence in popular areas.   When out shopping in one of the modern shopping areas near Taksim Square (think Oxford Street in London), I was a bit alarmed when I saw police unloading riot shields (being from Belfast, this usually doesn’t bode well).   However I was pleasantly surprised, when the demonstration that started was a large, pretty energetic and good natured Feminist rally.   Turkey is a secular state, but the country is still mainly Muslim and quite traditional.

Lots of bars serve hookah pipes, you can share between friends with flavoured tabacco.

Depending on how much time you have, try to visit different neighbourhoods like Galata, or take the ferry across the Bosphorus to Kadikoy. Each has a different personality and great places to shop and eat.

The Sultanahmet District has great seafood restaurants

Istanbul  is still a cultural melting pot and draws in people from outside. I met people from Azerbaijan, Morocco and Armenia who for various reasons  have decided to live there.   By my second day I kept seeing guys with hairbands and surgical dressings taped to the back of their heads.  Totally perplexed as to the reason, the penny finally dropped.  Apparently Istanbul is the place to go for guys wanting hair transplants at a fraction of the price they’d pay in Europe.

Waiters are usually good fun and are keen to get you stay, this one set off fireworks for my birthday!

The city has a good cheap public transport network, and it’s worth investing in the IstanbulKart (a multi use card that can be topped up in various location).  You’ll see astonishing places, and meet great people.    In the interests of good travel karma if you have credit left, and aren’t planning on returning very soon, be nice and pass it on to a local or fellow traveller, same goes for your museum card.  Give Istanbul a try, you’ll love it.

Macarons with Chocolate Ganache Filling

Yummy and dangerously addictive.

Anyone one who follows this blog will probably have guessed that I usually don’t do dainty.

But trapped in the house on a rainy Saturday afternoon, I decided to rustle up something different . Macarons are cute little almond meringue cookies, and can have a variety of fillings including butter cream or jam. I have used chocolate ganache, which sounds fancy but is basically just cream and chocolate.

If you’ve seen macarons for sale they can come in a variety of rainbow colours, and can be eye wateringly expensive. This is a bit of a rip off considering that while they might be a bit fiddly they’re not especially difficult to make. They also make great gifts.

Always handy for gifts.

Ingredients

For the mcarons

210 Grams Icing sugar

95 Grams Ground almonds

3 Egg whites (at room temperature)

50 Grams Caster sugar

1/2 Tsp Vanilla paste

Food colouring (this is optional, but it does help them look nice. I would recommend using gel or powdered food colouring)

For the ganache

100 Grams Dark chocolate

150 Grams Double cream

Method

  1. Add the icing sugar and ground almonds to a food processor and whizz for a couple of minutes
  2. Sieve the sugar and almonds into a bowl, and discard any bits of almond that don’t go through the sieve
  3. In a separate bowl whisk the egg whites with an electric whisk until they form soft peaks Gradually add the caster sugar, vanilla and food colouring until you have stiff peaks (you’ve probably saw on cooking shows when the cook holds the bowl over their head and nothing moves)
  4. Start to fold in the sugar and almond mix with a spatula or large metal spoon in small batches
  5. When fully combined, transfer the batter into a piping bag
  6. On a sheet of baking paper, mark out circles about 3cm each. Put a dot of the batter on the four corners of a baking sheet and lay the baking paper on top (this will help it stay in place)
  7. Pipe a blob of the batter on the pre drawn circles until you have used up all the mix. I ended up using 2 baking trays
  8. Once you have piped all the mcarons, lift the trays a couple of inches and tap it down on the counter to get out any air bubbles. If you have any little tails of batter sticking up after piping, wet you finger and flatten them (it will stop them burning)
  9. Allow the macarons to sit out for 30 minutes, this helps them set and forms a skin
  10. Bake in an oven preheated to 150 degrees for 17 minutes, cool before filling
  11. To make the ganache, break the chocolate into small bits and put in a microwave bowl. Melt the chocolate in the microwave (blast for 30 seconds at a time, be sure not to burn)
  12. When the chocolate is melted, add the cream and stir until properly combined, allow to cool
  13. When the ganache is cool, take a palette knife and spread the filling on the underside of a macaron the sandwich with another. Continue until all the macaron halves have been sandwiched together

1st February 2020 – Supper Club

Ever wondered what to buy some of the people in your life. Is it better to have experiences in life rather clutter. Why not buy someone a cracking night out.

Well December will be busy and stressful, January will be crap due to the whole shi**y weather and being broke thing. Wouldn’t it be nice to start February with a slap up meal and the chance to share dinner with a few new people who might be a bit of craic?

February’s supper club will be on the 1st of the month. We’re going Greek!

It may be baltic outside, but the food inside will hopefully transport you to sunnier climes. Greek food has great fresh flavours, and is tasty while still being fairly heathly.

We’ll have the fire lit and a drink to welcome you when you arrive. (We’re BYO)

Everyone eats the same 3 course meal (plus a couple of treats) at a communal table. So you have the chance to meet your fellow diners, and have a bit of craic. We also welcome for vegetarian/vegans, just let us know in advance so we can be sure we have something delicious for you. This menu is also mainly gluten free (and we can adapt things if you have problems with gluten, just let us know before hand).

October’s Supper Club

Menu

Starter

Greek meze – Small sharing plates, think Greek tapas

Main Course

Beef stifado (vegetarian option, moussaka)

Spanakorizo (herbed rice)

Roast vegetables

Dessert

Flourless orange and almond cake, poached oranges, Greek yoghurt

Flourless almond and orange cake

February Supper Club

Sunnyside Supper Club, 1st February 2020

£25.00

N.B. We have a 24 hour cancellation policy.

Triple Chocolate Verrine

Rich and deliciously unctuous

This is a little teaser of the dessert for this week’s Supper Club. I like to test recipes before hand and this is a chocoholics dream.

I’m a total fan girl of Eric Lanlard (Cake Boy), his recipes are amazing. I wanted to try this for a while and eventually had a free day to try it. It’s not especially difficult, but it does take a while as you have to wait for the different layers to set.

I made mine in little jam jars. This is a really rich dessert, so you can make smaller versions in shot glasses if you don’t have an especially sweet tooth.

Top with some grated chocolate for a final flourish

Makes 4-6 jam jars, more if you’re using smaller glasses

Ingredients

Dark chocolate layer

75 Grams Dark chocolate

1 Tsp Caster sugar

2 Eggs (separated)

Milk chocolate layer

75 Grams Milk chocolate

1/2 Tsp Caster sugar

2 Eggs (separated)

White chocolate layer

2 Egg yolks

2 Tbsp Caster sugar

150 Gram White chocolate

250ml Double cream

Method

  1. Melt the dark chocolate and sugar in a heat proof bowl over a pan of simmering water. Remove from the heat
  2. Separate the eggs, and whisk the egg whites with an electric mixer until they reach the stiff peak stage
  3. Quickly stir the egg yolks into the slightly cooled chocolate mixture
  4. Fold the egg whites into the chocolate mixture until fully combined. Pour into glasses making sure there is an equal amount in each glass. Put into the fridge to set for 2 hours
  5. For the milk chocolate layer, break into small pieces and melt along the sugar in a heat proof bowl over a simmering water. Remove from the heat once melted.
  6. Separate the eggs, whisk the egg whites to the stiff peak stage.
  7. Add the egg yolks to the chocolate and mix well
  8. Fold the egg whites into the chocolate mixture and mix until thoroughly combined. Top up the glasses that already have the dark chocolate and put back in the fridge to set
  9. For the white chocolate layer, add the sugar and egg yolks to a heat proof bowl and heat over a pan of barely simmering water, whisk for 10 minutes. Remove from the heat and continue whisking until the mix looks light and creamy
  10. In a separate heat proof bowl, break up the chocolate and melt over a pan of simmering water.
  11. In another bowl (yes I should have mentioned that you’ll have a lot of washing up, but it totally worth it), whip the cream with an electric whisk until it forms soft peaks
  12. Add the melted chocolate to the egg and sugar mix and combine well
  13. Fold the mix into the whipped cream, and then add to the glasses. Chill for another 3-4 hours

I would recommend not serving this pregnant women, or very young children.

Bia Rebel – Belfast

Bimimbap

I’ll admit I was late to the party when it came to Bia Rebel. A small ramen bar, 5 minutes from me on Belfast’s Ormeau Road. I was afraid it might be one of those places that opens to alot of hype but can’t sustain it. But this place is a little gem, and has had glowing reviews for food critics like Jay Rayner.

The place is tiny, but has become a local sensation. They’re best known large steaming bowls of noodles and vegetables, with different options for carnivores, vegetarians and vegans.

I didn’t have time to sit in, but seating is limited, so I ordered my food to go. Noodles bowls are the things people travel miles for, but I was food bullied by a friend who raved about their Bimimbap. She wasn’t wrong! This is a Korean dish of slow cooked pork rice and vegetables. It was amazing, the pork was well flavoured sweet and tender. The vegetables and herbs were fresh and delicious and offset the gentle heat of the dish. Honestly, it took take away Asian food to a whole other level.

Unfortunately for my waistband, I think I’m going to become a regular.

Pear and Ginger Upside Down Cake

Sticky delicious caramel, soft juicy pear, and a light sponge with a gentle hum of ginger.

It’s that time of year, frosty mornings, long dark nights and cravings for comfort food.

This cake is perfect with custard as a dessert, or just enjoy a slice along with a cup of tea or coffee.

Use pears that are not too soft and mushy, so they will stay in tact during baking.

Yummy as a tea time treat.

Ingredients

For the caramel

1 Orange (juice, keep the zest for the sponge)

60 Grams Butter

330 Grams Brown sugar

For the cake

4 Pears

1 Tsp Ground ginger

3 Eggs

375 Grams Plain flour

2 1/2 Tsp Baking powder

220 Grams Sugar

250 ml Vegetable oil

125 ml Milk

Method

  1. Add the sugar, butter, and orange juice to a pan. Bring to boil, ans simmer for 2-3 minutes until caramel begins to thicken. Allow to cool slightly
  2. Add the sugar, oil, orange zest, eggs to a bowl and with an electric whisk until throughly combined
  3. Then add the flour, baking powder, and groung ginger gradually. Half way through adding the other ingredients add the milk.
  4. Whisk until the batter is thoroughly combined
  5. Peel and core the pears, cut into thick slices or quarters . Arrange in the bottom of a well greased 9 inch spring form cake tin
  6. Cover the pears with the caramel, then add the cake batter on top.
  7. Bake in an oven preheated to 220 degrees for 10 minutes, reduce the heat to 180 degree and bake for a further 55 minutes, or until a skewer comes cleanly out of cake.
  8. Allow to cool completely before removing from the tin

Green Eggs and Ham Fritatta

Super tasty way to use up leftovers

I hate food waste. So when I see stuff has been hanging about the fridge for a couple days I try to find a way to use it up.

I had some lardons left from another dish I had made. I also had some feta cheese and vegetables. I decided to make a fritatta, which is great to slice up and use from breakfast or brunch, and makes a great lunch box filler.

Fritatta packed full of green veggies, salty bacon and feta cheese.

Ingredients

8 Eggs

100 Grams Feta cheese

100 Grams Lardons (cut up streaky bacon would also work)

1 Onion (finely chopped)

100 Grams Kale (cooked)

100 Grams Frozen peas (thawed)

1 Tbsp Chopped parsley (optional)

Salt and pepper

Method

  1. Heat a large pan, and add the lardons
  2. Fry until crispy, and then remove from the pan
  3. Add the onion to the pan, cook over a low heat until soft
  4. The kale, parsley and peas, and crumble the Feta cheese into the oan
  5. In a separate bowl, crack 8 eggs and beat, before adding to the frying pan.
  6. Remove the pan from the heat and mix all the ingredients well
  7. Transfer to a 8 inch x 12 inch baking tin. Bake for 15-20 minutes in an oven pre heated to 200 degrees. Cook until just firm and allow to set in the tin

November Supper Club – 16 November, Menu and How to Book

October’s Supper Club

Well the October Supper Club was a brilliant night (even if I say so myself). We had a lovely range of people from their 20s to their very young at heart 60s. The food was good, the craic was better, and there were a few people feeling a little delicate the next morning.

I’m not a fan of platitudes like strangers are friends you just haven’t met yet. But really, don’t you get fed up meeting the same people! However since it’s Northern Ireland (the largest small village in Europe) we still had two guests who had never met before, but were able to work out that their family members worked together!

Try something different, meet a couple of new people and have a slap up meal.

Amuse bouche at the last supper club.

If you haven’t been to a supper club before, the concept is simple. Everyone eats the same 3 course menu, (plus a couple of treats), at a communal table. We’ll greet you with a welcome drink and a roaring fire, and you’re welcome to bring you’re own beer or wine. (We’re more than happy to look after vegetarians/vegans, or people with food allergies, but please let us know on advance. This way we can make sure we have something delicious for you)

Menu – November Supper Club

Starter

Feta, pecan, and pomegranate salad

Main Course

Porchetta (crispy roast loin of pork, with apple and fennel stuffing ), roast potatoes, seasonal vegetables.

Dessert

Triple chocolate verrine, and shortbread

November Supper Club

Cost per person is £25

£25.00

Come along, kick back, eat some good food and meet some new people.

Ts & Cs Sorry but refunds can’t be made for cancellations made within 24 hours of the event.

Barm Brack

Plump juicy fruit loaf with a hint of orange and spice. Yummy with butter, and is also amazing toasted.

Halloween is a big thing in Ireland. Before all the commercialised plastic jack o laterns, fake cobwebs and Americanised trick or treating, Holloween was an ancient Celtic festival. According to legend Halloween was the night your ancestors souls returned to earth. Mischief and mishaps could occur, and there is also sorts of folklore that changes depending on where you go in the country.

Barm back (bairin breac in Irish, and apologies to all Irish speakers if I’ve misspelled this) was traditionally eaten at this time. This roughly translates as speckled loaf. The loaf is speckled with raisins and sultanas plump from being soaked in tea. There are stories that people would include different items and if you got it in your slice of the bread that would be your fortune for the year. These included things like if you got a ring you would get married, a dried pea meant you would stay single, and piece of cloth foretold poverty. There are various recipes, some use yeast, this one doesn’t and is much more straightforward. I used ordinary tea in this recipe, but you can also use teas like Earl Grey, or fruit teas. Some people include treacle, but I don’t like it so I left it out. The grated orange zest isn’t traditional but it’s what I like.

Ingredients

275 Grams Raisins

100 Grams Sultana

50 Grams Mixed peel (some supermarkets sell mixed fruit, so you can just total up to 425 Grams and use this instead)

300ml Black tea

200 Grams Brown sugar

225 Grams Self raising flour

1 Tsp Cinnamon

1/4 Tsp Nutmeg

Grated zest of 1 orange

Line your baking tin with parchment paper, or else grease the tin well

Method

  1. The night before you make the barm brack, make 300ml of black tea. I just added a tea bag to hot water for a couple of minutes, don’t let it stew for too long or it will get bitter. You don’t need to leave this overnight, but try to leave it at least 3-4 hours
  2. In a bowl, add the sugar, flour, spices and orange zest and combine. Add an egg and then add the tea and soaked fruit and mix well.
  3. Transfer to a round 8 inch baking tin and bake in an oven pre-heated to 180 degrees for 90 mins. Because there is quite a lot sugar in this loaf, it goes quite dark. This is how it’s meant to be, but about half way through I cover the top with some tin foil to stop it taking on too much colour before it’s fully cooked.

Date and Walnut Wheaten Bread

Tell me whats not to like about bread still warm from the oven, and smeared with butter.

One of my favourite places to visit in Northern Ireland is Newcastle Co. Down. There are lots of things to love, breathtaking scenery, amusement arcades, seaweed baths, a lovely promenade, and the world class Tollymore forest Park. I visited recently and tried to find a little bakery that used to sell the most amazing date and walnut wheaten bread. Sadly the shop is gone but the visit inspired me to come up with a version of it which isn’t half bad.

The perfect mix of sweet and savoury.

This bread is great just sliced and slavered in butter/jam. It’s also savoury enough to taste great when topped with cheese, or along side soup. You can also devide the bread mix into eight to make little wheaten rolls.

Ingredients

275 Grams Plain flour

200 Grams Wholemeal flour

175 Grams Dates (chopped)

75 Grams Walnuts (chopped)

50 Grams Butter (melted)

1 Egg

1 Tsp Baking soda

1/4 Tsp Salt

250ml Buttermilk (I didn’t have buttermilk, so you can improvise as I did. I used normal milk and added 1 Tbsp of lemon juice and left it to sit for 10 minutes)

Simple round loaf with a cross cut across the centre

Method

  1. Preheat your oven to 200 degrees
  2. Add the flours, walnuts, dates, salt and baking soda to a bowl and combine
  3. Make a well in the centre of the flour mixture, add the egg, and melted butter. Add the milk a little at a time until you have quiet a moist dough.I like to use my hands to mix the ingredients, but you can also use a wooden spoon.
  4. Turn the dough onto a floured surface, and shape into a circle, around 14-16cm in diameter
  5. Put the loaf onto baking sheet lined with parchment paper. Cut a cross across the loaf, about a third of the depth of the loaf
  6. Bake for 45 minutes, check the loaf is ready by tapping the bottom to makes it sounds hollow

Braised Beef with Cheese Scone Dumplings

I made this as the main course for the October Supper Club, and had clean plates all round. This is proper Winter is coming, comfort food. Beef, cooked long and slow in dark velvety beer to make a rich unctuous gravy.

Serve up with some buttered greens, I made dauphinoise potatoes but mashed potatoes works well too.

If this wasn’t delicious enough, light tasty cheese scones bake on top, giving a crunchy top. Plenty of winter vegetables add to the rich savouryness of it all. This also freezes really well.

The lovely folks at NORN IRON Brew Co. gave me some of their amazing beers, and I used their Temple Imperial Porter, but if this isn’t available other dark stouts will do.

Serves 6

Ingredients

500ml Porter, stout or other dark beer

100 Grams Smoked Bacon

750 Grams Chuck beef

2 Carrots

1 Leek

2 Stalks of celery

1 Tbsp Tomato Puree

250ml Beef stock

4 Stalks of Thyme (or 1 Tsp of dried thyme)

Salt and pepper

For the scones

200 Grams Self-raising flour

50 Grams Butter

100 Grams Mature Cheddar Cheese (grated)

50-75ml Milk

1/2 Tsp Garlic powder

Method

  1. Cut the bacon into small strips and fry in a large dry pan until crispy. Remove the bacon and set to one side
  2. Cut the beef into 2-3 cm chunks and brown in the same pan used to fry the bacon, remove from the pan
  3. Cut the vegetables into chunks and add to the pan, cook for 5 minutes, add the tomato puree and cook for a further 5 minutes
  4. Add the meat back to the pan, add the the stock and beer to the pan and stir to make sure all the tasty crispy bits get stirred into the sauce
  5. Cover with a lid and simmer for 90 minutes
  6. Remove the lid and check the seasoning, allow to simmer for another 30 minutes without the lid to allow the sauce to thicken, then allow to cook
  7. For the scones, cut the butter into small cubes, and rub into the flour
  8. Add the garlic powder, and grated cheese and stir until we’ll distributed
  9. Add the milk a little at a time, until the mix comes together and is moist but not too sticky
  10. Turn onto a floured surface, and cut into 6 equal sized pieces (don’t handle too much or the scones will be tough)
  11. Place the scones on top of the beef mixture. Bake in an oven pre-heated to 180 degrees for 30 minutes until crispy and golden

Possibly the filthiest brownies ever made.

Fudgy brownie, topped with chewy marshmallow and then a layer of crunchy rice crispies coated in peanut butter and chocolate.

Anyone who follows this blog has probably worked out that I try to make reasonably healthy recipes. However, I think there is always room for some filth in your life. A good basic brownie is hard to beat, and there are endless variations you can make. I like food with different textures, so when I saw a version of this from Yammies Noshery, I had to try to make them. Apart from the fact these taste like a little square of heaven, they’re also gluten free. So you can treat your intolerant loved ones to something other than a coconut macaroon. These are great for Halloween parties or judge because you feel like a bit of filth.

Ingredients

For the brownies

260 Grams White sugar

180 Mil Vegetable oil

4 Eggs

1 Tsp Vanilla bean paste

200 Grams Cocoa powder

1/4 Tsp Salt

60 Grams Chocolate chips (or chopped chocolate)

For the topping

180 Gram Bag of mini marshmallows

250 Grams Chocolate

160 Grams Peanut butter

75 Grams Butter

400 Grams Rice crispies

These little nuggets of deliciousness melt and toast up to add another layer of flavour

Method

  1. Line a 9 x 13 inch baking tin, and preheat your oven to 180 degrees
  2. For the brownies, add the oil and sugar together and mix until we’ll combined. Whisk in the eggs, and vanilla, then add the cocoa powder and salt and mix until combined.
  3. Fold in the chocolate chips, and pour into your lined baking tin. Bake of 17 minutes (if you prefer a more cakey brownie leave them in the oven for another couple of minutes)
  4. Take the brownies out of the oven and sprinkle the top with mini marshmallows, and return to the oven for another 8 minutes
  5. The marshmallows should have melted and be looking slightly toasted around the edged
  6. Allow to cool before adding the next topping (I didn’t wait and it was a nightmare to spread)
  7. For the crunch topping, put the chocolate, butter, and peanut butter in a large microwave proof dish.
  8. Microwave for 30 seconds at a time and stir, taking care that the mix doesn’t burn
  9. When melted, add the rice crispies and mix until they are fully coated
  10. Spread the mix over the cooled marshmallow topped brownies and allow to set before slicing into small squares (these are seriously rich, and can always have another one if you can manage it)
Allow the marshmallows to cool be trying to spread the crunch topping

Potato, Sausage, and Apple Skillet

I love a quick dinner after a long day when standing cooking holds little appeal. If you can be organised enough to cook extra potatoes for dinner the day or two before this makes this even quicker.

My sort of comfort food

Nothing says comfort food to me like spuds. Crispy fried potatoes, meaty pork sausages and hot sweet apples makes a really dreamy combination. On a chilly Autumn evening this makes a perfect dinner, it’s also really good with fried egg on top.

Serves 4

Ingredients

500 Grams Cooked potatoes cut into chunks (I like to leave the skins on)

8 Pork sausages (cut into chunks)

2 Red onions (thinly sliced)

2 Dessert apples (cut into chunks)

2 Tbsps Olive oil

Salt and pepper

Method

  1. Heat 1 Tbsp of olive oil in a large skillet or heavy frying pan
  2. Add the cut up sausages and onions, and stir occasionally until browned
  3. Remove from the pan and set to one side. Add the other tablespoon of oil to the pan and add the potatoes, cooking until brown
  4. Add the sausages, onions, and apple to the pan, cook for another 5 minutes. Season with salt and pepper, and if you’re feeling really fancy you could sprinkle over some chopped herbs like parsley, or sage

Plum Crumble

Autumn is my favourite time of year, not just because of the colours and dark nights. What I really love are the fantastic fruit and vegetables that come into their own.

Sweet and juicy Victoria plums

I love warming, stick to your ribs comfort food at this time of year. I’ve had some really bland apple crumbles, so for a while I experimented with different versions and this is my favourite. I’ve used cinnamon, but cardamom also works really well.

Crunchy crumble and jammy fruity base.

I also added chopped dates, which adds a lovely toffee back note. The crumble has oats and nuts to add flavour and texture. It comes out of the oven with a crunchy topping and gooey jammy fruit base. I like mine with custard, but it also works well with ice cream.

Ingredients

600 Grams Plums (stones removed)

75 Grams Dates (finely chopped)

1/2 Tsp Cinnamon

100 Grams Brown Sugar

200 Grams Plain flour

100 Grams Porridge oats

50 Grams Almonds (chopped)

100 Grams Butter (cut into cubes)

Method

  1. Cut the plums in half and remove the stones
  2. Put the plums in an oven proof dish, and mix with the cinnamon and chopped dates
  3. For the crumble, you can add the flour, and butter to a food processor and mix. I couldn’t be bothered with the faff of getting the food processor out and then cleaning it. Instead I added the ingredients to a bowl and rubbed the flour and butter together
  4. When the flour, and butter are combined, add the sugar, oats and nuts and mix well
  5. Sprinkle the crumble over the fruit. Put the dish in an oven preheated to 180 degrees. Bake for 30-40 minutes, until brown and delicious

Garlic Bread Vegetable Bake

I did the thing I normally do when I go to a farmer’s market. I bought way too much random stuff because I thought it looked good. I got it home and then had to think what I was going to do with it.

Note to self, stop buying too much stuff at the market.

This is a scrummy mix of colours and textures. Delicious Autumn vegetables in a creamy sauce, with a little bit of heat from smoked paprika, topped with crunchy, cheesy garlic bread.

Who doesn’t like garlic bread (weirdos, that’s who). You can use any combination of vegetables you like, pumpkin, butternut squash, or green beans also work well.

Crunchy Cheesy Perfection

I tried this recipe on one of my oldest friends. I was nervous because she owns a steak restaurant and is a confirmed carnivore and got two enthusiastic thumbs up (still sorry I forgot to send you home with a doggy bag Mags, but here is the recipe as promised). Go get your comfort food on.

Ingredients

1 Tbsp Olive oil

250 Grams Brussels sprouts

150 Grams Cavelo Nero (or Kale)

1 Pepper

1 Onion

175 Grams Mushrooms

2 Courgettes

400 Grams Cream cheese

250ml Vegetable stock

1/2 Tsp Smoked paprika

Handful of parsley

25 Grams Butter

2 Cloves of garlic

50 Grams Cheddar Cheese

1 Baguette

Method

  1. Cut the bottoms of the Brussels sprouts and halve. Remove the stalks from the cavelo nero and slice. Cook the sprouts and cavelo nero in the vegetable stock for 5 minutes, until just tender
  2. Slice the courgettes, onions, mushrooms and pepper, and fry in the olive oil in a large frying pan for about 5 minutes until soft
  3. Add the sprouts, cavelo nero and vegetable stock to the frying pan. Sprinkle the smoked paprika over the vegetables, and add finely chopped parsley and cream cheese
  4. Mix until thoroughly combined
  5. Crush or mince the garlic and combine with butter
  6. Slice the baguette into 2cm slices, and spread with the garlic butter
  7. Put the vegetable mix into an oven proof dish and top with the slices of buttered baguette
  8. Top with grated cheese and bake in an oven preheated to 180 degrees, for 30 minutes until golden brown

Parsley and Almond Pesto

I was having one of those nights when I came home and there was nothing in the fridge that immediately lept out at me for dinner.

I cobbled this together from what I had at hand, and it was amazing. Gorgeous with pasta, its also fabulous drizzled over roast potatoes, or use it as a spread to tasty up sandwiches. This pesto is really versatile, I stirred some through plain boiled rice and the freshness of the parsley and slight hum of garlic totally transformed it. This takes 5 minutes to make and will live in a jar in your fridge for 3-4 days (if it lasts that long)

Bright green and full of flavour.

Ingredients

100 Grams Almonds

25 Grams Parsley (stalks and all)

100 ml Olive oil

25 Grams Parmesan (you can use vegan parmesan if you have dairy free diet)

1 Clove of Garlic (roughly chopped)

Salt and pepper

Method

  1. In a dry frying pan toast the almonds until they are lightly browned and smell nutty
  2. Add the almonds to a food processor and blitz until the almonds look like course sand
  3. Add the rest of the ingredients and blitz until we’ll combined, check if it needs salt and pepper. Some people like it super smooth, but I prefer it a bit chunkier. Serve with pasta or roast vegetables, save any left over pesto in an airtight jar in the fridge

Sunnyside Supper Club?

A friend recently suggested that I start a supper club in Belfast.

I’ve been to a couple over the years and honestly a great time at each. It was cheaper than eating in a restaurant. I met really interesting people from different walks of life and got to eat some great food.

Let me know if you think it’s a good idea. Have you been to other supper clubs, and what you thought of them. What worked, what didn’t? What you liked and what I should avoid. Maybe you run your own supper club, and if so I’d welcome any insights you might have.

I’m hoping you’ll be my focus group. So let me know what you think, and what you might like to see if I take the plunge.

Thanks

Seaneen

Homemade Granola

Shop bought granola can be expensive and sometimes a bit blah. This version is a feast of different tastes and textures. It’s also quick and easy to make, and tastes better than anything you can buy.

I like to team it up with some Greek yoghurt and fresh fruit for a quick and wholesome breakfast that will definitely keep you full until lunch. It also tastes really good sprinkled over ice cream for some crunch. This will keep well in airtight container for 10-14 days.

Rich aand crunchy, straight from the oven.

Ingredients

250 Grams Porridge oats

100 Grams Dessicated coconut

25 Grams Sunflower seeds

25 Grams Pumpkin seeds

50 Grams Pitted dates

50 Grams almonds

100 Grams Peanut butter

3 Tbsp Maple syrup

100 Ml Vegetable oil

Team your granola up with some Greek yoghurt and fresh fruit for a quick and satisfying breakfast

Method

  1. Add all the ingredients to a bowl
  2. Get your hands in and makes sure the peanut butter is rubbed thoroughly in the mixture
  3. Transfer to a baking tray, and put in an oven preheated to 180 degrees
  4. Bake for 30 minutes, half way through take the mix out and stir the mixture to make sure it cooks evenly

Stir Fried Pork with Soba Noodles

Stir Fried Pork with soba noodles

This is super quick, easy and delicious. I know I always bang on about visiting your local Asian supermarket, but a few cheap store cupboard essentials and you’ll have a fantastically tasty meal.

Serves 2

Ingredients

250 Grams Lean pork (I used pork loin, cut into thin strips)

1 Carrot (cut into matchsticks)

50 Grams Sugar snap peas (sliced)

1 Red pepper (sliced)

2-3 Spring onions (sliced)

1Tbsp Vegetable oil

1 Tbsp Chinese 5 spice powder

2 Cloves of garlic (minced)

2 Tbsp Soy sauce

1 Tbsp Sesame seeds

1 Red chilli pepper (finely sliced)

4cm Piece of ginger (grated)

150 Grams Dried soba noodles (Cook according to the instructions on the pack)

Method

  1. Heat a large frying pan or work and add the sesame seeds and toast until golden brown. Remove the seeds from the pan and set to one side
  2. Heat the oil in the pan on a high heat, add the pork and seal before adding the vegetables
  3. Stir the vegetables and cook for 5 minutes before adding the Chinese 5 spice powder, garlic, ginger and soy sauce
  4. Cook for a further 5 minutes before stirring in the cooked noodles
  5. Sprinkle with the toasted sesame seeds and serve

Caramelised Onion Sausage Rolls

Savoury and satisfying

I love a sausage roll, add some sweet dark caramelised onions and these are hard to resist.

I use shop bought pastry because its quick. The only thing that takes any effort (and it’s not much) is browning the onions.

Caramelised Onion, the best smell in the world

Makes 6 large sausages, 18 cocktail sausage rolls.

Ingredients

1 Sheet of ready rolled short crust pastry

6 Tennis ball sized onions

1 Tsp Balsamic vinegar

1Tbs Olive oil

6 Sausages (I used pork and leek, but use what you prefer)

1 Egg (to brush the pastry with)

1 Tbsp Sesame seeds (optional)

Method

  • In a frying pan, add the olive oil and heat
  • Peel and slice the onions before adding to the pan (it looks like a lot of onions, but this cooks down quite a lot)
Don’t worry if it seems like a mountain of onions, it cooks down
  • Stir onions occasionally and cook over a medium heat for around 30 minutes over a medium heat. Add the balsamic vinegar and cook for a further 5 minutes. Allow to cool.
  • Devide the pastry into 6, and place a sausage (I leave the skin on the sausage, some people prefer to remove it), and 1/6 of the onion mixture onto the square of pastry
  • Brush the edges of the pastry with beaten egg
  • Fold the pastry over until the edges meet and crimp with a fork
Sprinkle with sesame seeds for some extra texture.
  • When you have made all 6 sausage rolls, brush with beaten egg, and sprinkle with sesame seeds
  • Transfer to a baking sheet, and bake 20 minutes in an oven heated to 200 degrees until golden brown

Sweet Potato and Feta Fritters

Sweet potato and feta fritters topped with a fried egg makes a really satisfying meal.

I’ve played around with a couple of different versions, including one with courgettes that turned into a gloopy mess. This is the best version I’ve tried, and tastes really good with eggs for breakfast/brunch, or with a salad for a light lunch.

The sweetness of the carrot and sweet potato tastes really good with the savoury hit of the spring onion and creamy tang from the cheese. When cooking these they take on on quite a lot of colour but don’t worry, this is how they are meant to be.

Ingredients

1 Large Sweet potato

1 Large Carrot

2 Scallions/spring onions

2 Tbsps Plain flour

2 Eggs

109 Grams Feta cheese

Salt and pepper

Oil for frying

Method

  1. Grate the sweet potato and carrot, set aside in a bowl
  2. Chop spring onions, and add to the bowl.
  3. Crumble the Feta and add to the bowl along with the flour, eggs, and seasoning before mixing well.
  4. Heat oil in a frying pan, and when hot add the mix in large spoonfuls to makes individual fritters
  5. Press the fritters down with a spatula and cook for 5 minutes on each side
  6. These go quite dark, but don’t panic they’re meant to
  7. If you prefer not to make individual fritters, you can add the whole mix to a pan and cook like a hash

Chicken Tagine

Chicken Tagine

Moroccan food is amazing, and healthy to boot. I had a proper tagine pot (authentic clay pot with a cone shaped lid), for all of 3 weeks before breaking it. The good thing is that you can make in any pot or dish with a well fitting lid. I cooked my tagine on the stove top, but can bake it in the oven if you prefer.

Tagines are slow cooked stews, and can be made with a variety of meat, and vegetables. Authentic tagines often use dried fruit such as prunes or apricots to add sweetness to balance out the heat of the harissa. I didn’t have any dried fruit, but this is still delicious. This is pretty hot, if you can’t handle alot of spice use less harissa or do what it did and add a dollop of yoghurt to cool things down.

Serves 4

8 Small Chicken thighs

1 Tbsp Olive oil

1 Large carrot

1 Large onion

1 Large courgette

1 Red pepper

1 Tsp Ground cumin

2 Cloves of garlic (minced)

1-2 Tbsps Preserved lemons (I made these myself, but you can also buy them from most supermarkets

1 Tbsp Harissa Paste (Again I made this myself, but you can buy this in supermarkets)

500ml Chicken stock (I used a stock cube)

400gm Can of chickpeas

1Tsp Salt

Method

  1. In a large pan with a lid, add the olive oil, and when hot add the chicken thighs and seal
  2. Cut the vegetables into chunks (I like this quite rustic)
  3. Add the vegetables and cook for 5 minutes
  4. Chop the preserved lemons finely and add to the pan along with the other ingredients and stir
  5. Put the lid on to the pot and reduce the heat to a gentle simmer. Cook for 45 minutes
  6. Serve with cous cous and a dollop of yoghurt

Damned Delicious White Mushroom Pizza

Mushroom Pizza

I was inspired by another food blogger, Damned Delicious in this recipe, I prefer to use rosemary as a seasoning because I think it works well with mushrooms, but use what herbs you like the taste of.

I liked this recipe because it used a premade pizza base. This was a relief, I have a bit a chequered past trying to make pizza bases from scratch. Using a premade base also makes this recipe probably as quick as calling a pizza, and significantly cheaper (most take away pizzas have a 900% mark up).

Cheese, garlic and mushrooms are one the best flavour combinations ever and the only problem with this pizza is that fights over the last piece can get mean.

Makes 1, 12 inch Pizza

Ingredients

1 x 12 inch Pizza base

125 Grams Mushrooms (sliced)

2 Cloves of garlic (minced)

200 grams Mozzarella

50 Grams Ricotta

1/2 Tsp Rosemary (Rosemary can overwhelm everything else if you use too much, if you’re going to use other herbs you can use a bit more)

1 Tbsp Butter

Salt

Method

Add toppings before baking
  1. Pre heat your oven to 200 degrees
  2. Melt butter in a pan, and add the mushrooms rosemary and garlic and cook for 5 minutes (don’t stir too often)
  3. Put the pizza base on a baking tray and top with slices of mozzarella, the mushrooms and garlic, and dollops of ricotta. Give the pizza a light sprinkling of salt
  4. Bake for 15-20 minute, until golden brown and damned delicious

Chocolate and Coconut Macaroon Tart

Rich, chewy and chocolatey

Does rich unctuous chocolate ganache, sitting on a crispy chewy macaroon base sound good, yep it sounded good to me too.

This recipe is super simple, and has only 5 ingredients. It’s also gluten free, so it’s perfect if you’re cooking for friends. Delicious served along ice cream as a dessert, but I enjoy it with a cup of strong coffee.

Serves 8

Ingredients

300 Grams Dessicated coconut

1/2 Tsp salt

350 ml Condensed milk

300 Grams Dark chocolate

250 ml Double cream

I couldn’t wait to let it cool before trying some, because it smelled so good

Method

  • Combine the condensed milk, salt and coconut in a bowl and mix well
  • Grease a 24cm round springform cake tin
  • Empty the coconut mixture into the tin. With the back of a spoon, press the coconut into the of the tin and up about 4cm at the sides of the tin
  • Bake in an oven preheated to 200 degrees for 15-20 minutes, until golden brown
Allow the base to cool before removing the springform
  • While the base is cooling, heat cream until just before boiling
  • Break the chocolate into small pieces in a bowl and pour the hot cream on top. Whisk the chocolate and cream together until the chocolate has totally melted
  • When the base is cool top with the chocolate mixture and set aside to cool completely (I couldn’t wait, but you might have more self control)

Burrito Pie

This is one of those brilliant comfort food dishes that you can make ahead and let it sit in the fridge for a couple of days. This also freezes brilliantly.

The original version of this dish was really meat heavy, so I tweaked it to add more vegetables to make it a bit healthier. Even with less meat it’s still really satisfying.

Burrito Pie

Serves 6

Ingredients

250 Grams Minced beef

100 Grams Mushrooms

1 Onion

1 Red pepper

400 Gram Can refried beans (these are really expensive, so usually I blitz a can of kidney beans along with a few àtablespoons of vegetable stock in a blender, which costs about a third of the price

2 x 400 Gram Cans of chopped tomatoes

100 Ml Vegetable stock

150 Grams Sweetcorn

125 Grams Black olives

1Tsp Ground Cumin

1Tsp Chilli flakes

1Tsp Salt

3 Cloves of garlic (minced)

1Tbsp Tomato Puree

Handful of chopped coriander

150 Grams Grated cheese (I used cheddar because this is what I had, but you can use which ever cheese you prefer)

6 Flour tortillas

Method

  1. Fry the minced beef, and when brown add the chopped onions, peppers, tomato puree and mushrooms, cook until tender.
  2. Add the beans, sweetcorn, olives, chopped tomatoes, vegetable stock, salt, chilli flakes, garlic and cumin
  3. Simmer over a medium heat for 15-20 minutes, until this mixture has thickened
  4. Preheat your oven to 200 degrees, and line an 8 inch spring form cake tin with parchment paper
  5. When the burrito mixture has thickened add the chopped coriander and check the seasoning
  6. Put enough burrito mix to cover a thin layer in the base of the tin. Add a tortilla and top with another layer of the burrito mix and sprinkle with grated cheese.
  7. Continue until you have used up all the mix and cheese. Bake for 30 minutes, and allow to sit in the tin for another 10 minutes before cutting. Serve with sour cream and salad

Saag Paneer

Saag Paneer

Eating low carb is becoming increasingly popular. While I’ve never met a carb I didn’t like, I tried this recipe for a friend who shuns my beloved carbs. I have to say this is really tasty and satisfying (it’s even nicer with a naan bread on the side).

If you haven’t tried paneer before, you can find it in most supermarkets. It’s a semi firm Indian cheese that takes on a nutty flavour when fried (fried cheese, what’s not to love).

Serves 2 as a main or 4 people as a side dish

Ingredients

500 Gram bag of frozen spinach

200 Grams Paneer

25 Grams Butter/Ghee

3 Cloves of garlic (finely chopped)

Thumb sized piece of ginger (grated)

1 Green chilli pepper (finely chopped)

1 Tsp Dried tumeric

1 Tbsp Garam Masala (curry powder)

Method

  1. Defrost the spinach, and squeeze out as much excess water as you can
  2. In a large frying pan,over a medium heat, melt the butter
  3. Add the paneer to the pan and fry until it turns golden brown, stirring occasionally to make sure its brown on all sides
  4. Remove the paneer from the pan and add the ginger, garlic and chilli for a few minutes
  5. Add the Tumeric, garam masala and spinach and cook for a further 5 minutes
  6. Add the paneer to pan, stir well and cook for 2 more minutes before serving

Home Made Harissa Paste

Harisss Paste

I love harissa, it’s fantastically versatile and can be made for a fraction of the price of the pre made brands. Visit your local Asian supermarket to buy your spices, and this will be even cheaper.

Harissa is great smeared on chicken or lamb before cooking. It’s also delicious mixed with yoghurt and drizzled over roast vegetables, or mixed with mayonnaise to add some zing to toasted sandwiches or burgers. This traditional Moroccan paste makes any tagine come alive.

This recipe will make a large jar of harissa paste that will live quite happily in your fridge for several weeks, or you can share with a friend. It also makes a nice gift for anyone who’s a foodie. This is quite firey, so use with care at first.

Spice Mix

Ingredients

120 Grams Chilli flakes

1 Tsp Carraway seeds

1 Tsp Coriander Seeds

1 Tbsp Cumin Seeds

1 Tsp Salt

4 Cloves of garlic

3 Tbsp Olive oil

Method

  1. Cover the chilli flakes with boiling water, and soak for 30 minutes before draining through a sieve.
  2. In a dry frying pan toast the cumin, coriander, and carraway seeds until you smell the spices. You can grind these with a pestle and motar. I don’t have one, so I used the end of a rolling pin which worked well
  3. In a food processor, combine all the ingredients and whizz until the paste start to look smooth
  4. Transfer to a clean jar and keep in the fridge for up to 4 weeks

Feta Scrambled Eggs

Feta Scrambled Eggs

This makes a really tasty weekend breakfast dish, when you’re feeling a little hung over and needing something to get you feeling human again. It’s also great for a quick lunch, or if you get in from work and want to make something that will be ready in 5 minutes. This along with some hot buttered toast is my weekend happy place.

Serves 2

Ingredients

1 Tbsp. Olive Oil

4 x Eggs

100 grams Feta Cheese (most supermarkets sell “salad cheese” which is essentially the same thing but cheaper)

Salt and pepper

Egg and feta mixed together

You can add extras like chopped olives, or spring onions/scallions or chives, but it’s also delicious just as it is.

Serves 2

Method

  1. Heat the oil in a frying pan.
  2. Cut the Feta in into 1cm chunks
  3. Crack 4 eggs into a bowl and whisk.
  4. Add eggs, and feta, and stir the mixture as the eggs scramble, season with salt and pepper
  5. When the eggs are cooked to your liking serve up with toast, (this is also delicious with crispy bacon if you’re a meat eater)

Mushroom, hazelnut and gorgonzla tart

A bit more “rustic” than I planned, but I put it down to me trying to make pastry with nuts in it. Save yourself the time and energy and use shop bought short crust pastry. It’s what I plan to do next time.  This recipe might be best saved for the weekend, as it’s a bit more labour intensive, but it’s well worth the trouble, (I had to stop myself eating half of it).

If you’re a vegetarian cooking for meat eaters, they’ll love this. The rich and unctuous filling feels really meaty, and unlike a lot of tarts isn’t too eggy.  This is delicious hot or cold.

Serves 6-8

Ingredients

1 Sheet of ready made short crust pastry

2 Onions (thinly sliced)

1 Tbsp Chopped rosemary

3 Cloves of garlic (finely chopped)

1 Tbsp Olive oil

25 Grams Dried porcini mushrooms, (soaked in 50 ml of hot water)

200 Grams Button mushrooms (sliced)

50 Grams Gorgonzola (sliced)

50 Grams Hazelnuts (chopped)

2 Eggs

150 Ml Double Cream

Salt and pepper

Method

  1. Grease a 23 cm loose based flan tin, roll you pastry until thin and line the tin, (chill in the fridge for 30 minutes)
  2. Put the porcini mushrooms in a bowl with 50ml of warm water and allow to soak
  3. Take your flan tin out of the fridge and over the base with grease proof paper and add baking beans on top, (I use old lentils that had been hanging about). Bake blind in an oven heated to 180 degrees for 15 minutes. Remove the grease proof paper and baking beans, and bake for a further 5 minutes, before removing from the oven
  4. While the pastry is baking add the olive oil and onions to a large heated frying pan. Turn down the heat and cook gently for 10 minutes
  5. Add the button mushrooms, garlic and rosemary to the pan and cook for a further 5 minutes, stirring occasionally
  6. Add the porcini mushrooms and the water they were soaking in to the pan. Cook over a medium heat until all the liquid has evaporated, and leave to cool
  7. Put a baking sheet in the oven to heat (the temperature should be 180 degrees again)
  8. When the mushroom mix is completely cool, spread it evenly across the pastry base
  9. Distribute the gorgonzola on top of the mushroom mix
  10. Beat 2 Eggs, and add to the cream, season with salt and pepper, pour into the tart case and sprinkle chopped hazelnuts across the top
  11. Put the filled tart tin on to the heated baking sheet in the oven and bake for 35 minutes until the centre is set
  12. Allow to cool in the tin for 5-10 minutes before cutting

Istanbul – What to eat

Great salad, bread and olives start most meals. Efes the local beer is also very easy to drink.

Food in Istanbul is relatively cheap and fantastic. Because of its location there is plenty of good seafood available. I expected there to be alot of street food, but it seemed limited to roast corn on the cob, or roast chestnuts.

Barbecued Sea Bream

Similar to Greek cuisine, lamb is also popular, and different types of kebab abound. Istanbul is a city where you could still eat really well if you’re vegetarian. Cheese and yoghurt dishes are popular, but your choices might be limited if you’re vegan.

Lamb and pistachio kebabs with cracked wheat salad.

Most restaurants also offer a meze (mixed starter of different dips and salads).

Meze starter with different dips and salads

One of my favour things about the food, was the delicious bread served everywhere. Many places would make traditional flatbread in front you when you ordered. I’m not ashamed to say I’m a carb junkie.

Freshly made flatbreads were amazing.

I love coffee, but found the tar like Turkish coffee too strong for my taste.

Turkish ccoffee is like rocket fuel, but will get you going in the morning.

What I did discover is that I actually don’t hate tea after all. Most meals are finished with a little glass of tea, and is usually pretty sweet, and comes in different flavours.

Turns out apple tea is delicious.

Istanbul has some amazing markets not least the spice Bazaar.

Different herbs and spices sold loose in the spice bazaar

The spice bazaar sells all sorts of food stuffs, including cheese, fish and olives. Its a foodie heaven.

Nuts and seeds for sale.

No matter which district you go to in Istanbul you’ll find amazing bakeries and sweet shops.

Rolls of baklava

The Turkish people it seems have an incredibly sweet tooth.

Sweet stall in the spice bazaar

Baklava, nougat and Turkish delight come in endless varieties.

Sweets are massive thing in Turkey

If you’re nervous about buying sweets, spices etc. loose, every shop seemed to have professionally produced and packaged versions. These also make great gifts. I did have to talk myself out of buying Turkish tea glasses, spice grinders, copper coffee pots.

You’ll never be very far from some amazing bakeries.

Honestly, if you going to the bazaars and you like to cook, only bring a set amount of money with or else you’ll go nuts. I still came home with tea glasses, and more baklava and Turkish delight than my waistline needs.

21st March -Sunnyside Supper Club

October’s Supper Club

Nights are starting to stretch, and hopefully the need to hibernate during the cold dark winter months is lifting.

Come out and enjoy some good food and great craic. The ethos of the Sunnyside Supper Club is simple. Everyone eats the same 3 course menu (plus a few little extras), at a communal table. We’ll meet you with a welcome drink, and then you can get a chance to meet and get to know the other guests.

Have all your new year resolutions fallen by the wayside. Have you already back slid into the same old routines. If so, give yourself a shake and get out of that rut and try something new

Simple and delicious food, and good company

Menu is to be confirmed, but we’re open to suggestions for themes. February’s Supper Club will feature food inspired by Greece, but let us know what you’d like to see. (i.e. French, Persian, Spanish, comfort food etc). We also welcome for vegetarian/vegans, just let us know in advance so we can be sure we have something delicious for you. This menu is also mainly gluten free (and we can adapt things if you have problems with gluten, just let us know before hand).

21 March – Sunnyside Supper Club

Sunnyside Supper Club - 21 March 2020

£25.00

N.B. We have a 24 hour cancellation policy.

Easy Apple and Cinnamon Cake

Easy Apple and Cinnamon Cake

This is a great easy to make cake that will make your kitchen smell great. More importantly it tastes really good. I mean apple and cinnamon, of course it going to taste fantastic.

One of the ingredients is yoghurt, which helps keep the cake moist and light. The crunchy sugar and cinnamon topping makes it extra delicious.

Dry ingredients and apple chunks

Ingredients

1 Large eating apple (peeled, cored, and cut into 1.5 cm chunks

2 eggs

2 Tsp Baking powder

1/2 Tsp Bicarbonate of soda (baking soda)

200 Gram Caster sugar

210 Gram Plain flour

120ml Vegetable oil

120ml Natural yoghurt

1 Tsp Cinnamon

1 Tbsp Melted butter

Cake batter sprinkled with the sugar and cinnamon mix.

Method

  1. Set you oven to heat to 180 degrees, and line a 9in baking tin with grease proof paper
  2. In one bowl, add all your dry ingredients (except the cinnamon), and the chopped apple. Hold back 2 tablespoons of sugar in a separate bowl
  3. In a separate bowl add the yoghurt, oil, and eggs. Mix the ingredients, this will look like it’s split but don’t panic it’s fine
  4. Pour the cake batter into the baking tin
  5. You should still have 2 tablespoons of sugar in a bowl. Add the melted butter, and cinnamon to this and mix
  6. Sprinkle the sugar and cinnamon mix over the top of the cake batter, and bake for 35 minutes, or until a skewer comes out clean from the cake