The Grand Bazaar in Istanbul is guaranteed to be the best shopping point for people who loves to cook. There is the spice bazaar, I bought ten different spices to add to my kitchen stocks today!
Red wine sauce makes an ideal partner for all red meat. To enjoy it at its best however, you need to serve it over a good steak. To serve two people, with healthy appetites, you will need.
2x 7oz Rump steak
1x tbsn Olive Oil
2x Diced Shallots
100ml Beef Stock
Salt & Pepper
½ a Glass of Red Wine (I used a Californian Merlot)
Optional:
1x Diced garlic clove & Balsamic Vinegar
Sweat the shallots and, if you prefer, garlic in olive oil. When the shallots are done, add the red wine and let it reduce. Once it becomes thick and syrupy, add the beef stock and let simmer while you turn your attention to the steak.
Tenderise the steak and cut into two portions. Generously season with olive oil and pepper before laying on a hot griddle pan. Cook for between 3-5 minutes depending on how well you like it doing, for red wine sauce try slightly undercooking for maximum flavour. Remember to only turn once to keep all the taste juices locked in. Remove any excess fat from the steak and rest on a warm plate. Add any remaining juices to the sauce along any salt, pepper or balsamic vinegar you feel it needs. Generously drizzle the sauce of the steak and you’re ready to enjoy.
12:45 PM
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Originally uploaded by zannnielim
Tried these salad next to a 'Quick' Supreme burger during our trip to Brussels. The produce in their salad is very fresh! No wonder as I found from their website that the quality of their salads are prepared with such pride: "Our salads are made every morning in each restaurant with fresh ingredients. The mixture of salads we use varies in accordance with the seasons and the harvests. They are sourced from producers that do not use chemical products to disinfect the soil." -QUICK Restaurant
2:51 PM
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Originally uploaded by zannnielim
Rétes is the layered pastry and in English, we called it 'Strudel'. It is rather a popular traditional pastry in the former Austro-Hungarian empire. Some says it is a little similar to the Turkish baklava, but I don't think so :)
11:17 AM
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Originally uploaded by zannnielim
Have you tried the Vana Tallinn Chocolate Cream? My husband arrived back from Tallinn with one bottle of this and since Tallinn is one of the Baltic states, you could find its distribution there. With this and I managed to try some. It is a robust rum-based liqueur with 16 percent proof being the Chocolate Cream variation. It is lighter brown in color, rather sweet and with a hint of Jamaican rum flavour.
6:34 AM
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1:35 PM
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