Panna Cotta with apricot coulis

A normal Panna Cotta almost turns me into a criminal, serving something so full fat. So İ adapted the pudding to a lighter version.

For 4 big portions you need:

for the pudding

  • 2,5 dl cream
  • 2,5 dl milk
  • 50 grams of sugar
  • 4 gelatine leaves
  • lemon zest of half a lemon

for the coulis

  • 4 fresh apricots
  • 1 lemon juice
  • 2 tablespoons of sugar


Slowly bring the milk with cream to the boil, add the sugar and let it simmer for about 10 minutes. Switch off the heat. Soak  the gelatine leaves in cold water (if you use hot water you will not find them again!)

Then stir in the soaked gelatine leaves (check that they are soft) and allow the panna cotta to cool down a bit  before dividing it over the glass cups. İn the meantime grease the bottom of the glass cups lightly with olive oil so they will release easier. And keep whisking lightly every now and then until the mixture is a bit cooler.

Then divide over the cups and store in the fridge to cool down.

Take them out just before serving. Cut along the sides of the cup with a sharp thin knife or hold them shortly in hot water before turning them over on a plate. İ prefer the first because İ don’t want to get messy with the hot water on the plates.

Serve it with a apricot coulis, all you need to do is 4 fresh apricots in the blender, with one lemon juiced, and 2 tablespoons of sugar and blend it shortly until you have a nice coulis.


Of course you can make a coulis of other fresh fruits like strawberries or raspberries!




King Prawns

The best way to cook prawns is when they are done last minute. But you can easy prepare the sauce before hand and reheat it with the prawns just before serving.

for 4 people, each has a large portion of 5 delicious prawns

  • little olive oil
  • 20 king prawns
  • 1 onion, chopped
  • 8 garlic cloves
  • 2 large tomatoes, chopped
  • 2 banana peppers (or alternatively a green bell pepper) in thin slices (like circles)
  • 100 ml white wine
  • handful parsley, finely chopped
  • handful basil, finely chopped
  • spicy red pepper flakes (you decide how spicy you like the prawns)
  • lemon wedges for serving
  • salt and pepper to taste

Heat the olive oil (with olive oil always be careful it does not get too hot as it burns quickly!), and fry the onion until soft. Add the crushed garlic, the pepper slices, the tomatoes cubes and stir well. Add the wine and let it simmer until most of the liquid is gone but do not let it get too dry. Add the parsley and basil, the red pepper flakes and then the prawns. The prawns will curl up quickly and when the look firm and no more glassy then the prawns are ready, it takes only a few minutes.

Serve immediately with some lemon wedges and lemon/saffron rice.

Spinach with rice

There are lots of people not keen on spinach, so far İ have seen every spinach hater turning into a spinach lover!

  • 1/4 cup olive oil
  • 1 large onion, copped very fine
  • 1 kilo wild spinach, chopped roughly
  • 4 cloves of garlic, chopped
  • 1/4 cup white rice (baldo is my choice)
  • 1 table spoon tomato paste
  • 1/3 cup of milk (or if you are not on a diet 1/3 cup of cream which makes even more smooth)
  • salt and pepper to taste
  • red pepper flakes (if desired)

Heat the oil in a large pan. Fry the onion until soft, be careful not to burn the onion. Add garlic and stir in well. Add the spinach (the water on the spinach is enough for this dish) and the rice and let it cook on low heat until the rice is soft, keep stirring well because the spinach on the bottom will shrink quickly as it cooks and it should be all cooked gradually. İt takes about 20 minutes.

Then add the tomato paste, salt, pepper and the milk (or cream) and stir in well. Turn of the heat when all is smooth and soft and not too running.

Serve with red pepper flakes.


* İf you like this dish more Turkish then you cook everything as above, but skip the garlic while cooking. And replace the milk with yogurt.

Crush the garlic and mix that with 1 cup of yogurt.

Do not cook the yogurt mixture with the spinach together but serve the spinach either hot or cold and top it with the yogurt garlic mixture.