We spent the night at Bio Yard. They found a place for us to camp in their garden, amongst trees and beside two large clay pots that lay on their sides due their bloated almond shape. We settled to sleep with the shrill cackling of Jackals from the forest and
Kiwi Café Tbilisi kindly gifted us with this Georgian aubergine dish. The flavour that really makes this dish is the fresh basil. We tried to make it ourselves during our stay in Telavi, though unfortunately it was not quite as delicious. We blamed it on the already freely flowing Georgian
Kiwi Cafe (vegan cafe and social hub) became a favourite haunt of ours during our time in Tbilisi. One of our favourites on the menu were their smoothies made from frozen fruits with soya milk and banana. The great thing about these refreshing drinks is that the technique lends itself
After enjoying 7 weeks in Turkey, our time is nearing to an end and we are sad to say goodbye. We've picked up the language and become accustomed to national traditions, like drinking tea (çay), the prayer call and Turkish dance. As if to celebrate our final days in Turkey our route
1 cup milk
1 cup sunflower oil
3 1/2 cup sugar
4 cups water
2 cups blended walnuts
2 cups semolina
2 cups flour
1tsp Baking powder
1tsp vanilla extract
First mix 3 cups sugar with 4 cups water and boil for 15 mins, stirring continually. Once boiled, leave to cool for at least 30mins.
Beat 1/2 cup sugar and
1 small onion
2 cups water
2 cups flour
1/4 cup oil
Grate the courgettes into a bowl. Finely chop the onion and mix in with the grated courgette. Add salt, water, egg, flour and mint to the bowl and mix together by hand.
Heat oil in a large frying pan and pour
I'm not sure that either of us have consumed enough of the world's breakfast to be able to claim that the Turks do it best. However, it's pretty damn good!
A typical Turkish breakfast will include a very beautiful china set hosting small plates of dips, jams, meats and cheeses all
1/2kg coloured beans
(covered in water and soaked overnight)
Place the beans in a saucepan and fill with water until just covered. Leave to soak overnight. The next day, replace the water and heat on the stove on a medium heat until beans are cooked.
Slice the onion,
1/2 kilo minced meat
Bread 2 slices - not the crust
2 garlic cloves
Salt - tsp
2 potatoes diced
Chop the onions, garlic, tomatoes, peppers and potatoes (2cm cubes). Lightly blend the bread to become chunky bread crumbs.
Sauté the onion in a large frying pan until translucent. Add the garlic
We were cycling up a long hill. Our energy waning after 5 hours on the bicycle and hunger sounds echoing in our stomachs; we were very ready for lunch. Passing through a tiny village, Beth spotted a big bowls of chopped veggies and a large tray of dough. Curiosity and