Monthly Archives: November 2008





Boiled black-eyed peas

2 tomatoes

3 green onions

1 medium size onion 

Lemon juice/ malt vinegar/ vinegar

Olive Oil

Black pepper/ Red pepper/Salt





Place the boiled and strained black-eyed peas into a large bowl (It is better to take uncanned peas and boil them yourself; but canned peas are also ok). Mix the chopped green onions and black peppers/salt with the peas. Put the tomatoes and season them with some red pepper. Sprinkle the round shaped onions over the tomatoes. Lastly, pour the sour sauce that you prepare out of a mix of lemon juice, vinegar and malt vinegar (the proportions of these three ingredients are up to your gusto) and olive oil. Enjoy this nice blend of peas with vegetables.






Boiled and peeled beetroots


4-5 cloves of garlic


Vinegar/ Malt vinegar


1 tablespoon of olive oil




Take a jar with a lid and fill ½ of it with vinegar and malt vinegar (proportions of vinegars are best to be %50-%50). Transfer the vinegar mix to another cup and add the olive oil. Then, fill the jar with beetroots choped in whatever shape you like (better to slice them 1 cm thick). Add garlic slices after every 4-5 beetrot pieces get into the jar. Finally, add vinegar-olive oil mix to the jar, place the lid and keep the jar in a cool place or refrigerator for about 48 hours. As soon as this period ends, you can enjoy your beetroot pickle. It especially suits well with red meat..   

Butternut Squash DESSERT with CINNAMON




It is very simple to prepare this delicious dessert and it takes really little time to cook.





-1 medium size butternut squash (you can also use pumpkin)

-1 medium size glass of sugar

-1 tea spoon cinnamon


 After peeling the butternut squash, chop them in pieces of 2 cm thick in round or half moon shape. Put them in a big bowl and mix the pieces with sugar and cinnamon properly. Leave them aside for at least 6 hours. By the end of this period, butternut squash will give its water out and cinnamon & sugar will well blend with the squash. 


Transfer the squash in sugared water to a pan and cook them for about 10-12 minutes at medium heat. During this time, the squash pieces will soften and the sugared water will thicken. Take the pan from the heat before all the water evaporates. Serve it (strongly recommended) with walnut and/or ice cream.