STRAWBERRIES AND CREAM

INGREDIENTS for 2 servings

• 2 tubs of strawberries
• 6 tbsp natural yogurt
• 2 tbsp cherry liqueur
• 6 tbsp light cream cheese
• 3 tbsp milk
• 3 tbsp icing sugar
• extra strawberries for decorating

1) Wash and chop up strawberries. Mix yogurt, cherry liqueur and add the strawberries. Divide them into two serving dessert dishes.

2) Mix cream cheese with milk and sugar. Pour over the yogurt and strawberry mixture.

3) Decorate with strawberries and chill in the fridge before serving.

CHERRY AND FIG SCONES

These scones were colorful and tasty using figs and candied cherries. It was great tea time treat with home made jam and clotted cream.

INGREDIENTS

• 1 cup self raising flour ( 110 g )
• 1 cup wholemeal self raising flour
• pinch of salt
• 1 heaped tbsp light brown sugar
• 1/3 cup butter ( 75 g )
• 5  dried figs, chopped ( 50 g )
• 30 g candied ( glace ) cherries, chopped
• 1 egg, beaten
• 4 tbsp milk
• extra milk for glazing the scones.

Pre heat the oven and lightly grease a baking tray.

1) Mix flour , sugar and salt. Sieve all three in mixing bowl. Cut the butter into small cubes and rub with your fingertips until you achieve fine bread crumbs. 

2) Stir in the chopped figs and cherries. Mix the egg in. Add milk and mix together to form a soft dough. 

3) Roll the dough on a floured surface, about 2 cm thick. Cut into 8- 10 scones using a 6 cm cutter. Place the scones on the baking tray and brush them with milk.

5) Cook the scones on preheated oven at 220 C, 200 Fan setting for 10 -12 minutes until they are golden brown.

6) Cool them on wire rack. Split and serve them with jam and clotted cream.

HUNKAR BEGENDI ( SULTAN'S LAMB WITH SMOKED AUBERGINE )

This is a great lamb dish from the period Ottoman Empire, from the Palace kitchens and still enjoyed today all over Turkey. It was so enjoyed by the sultan of the Topkapi Palace that it has the name Hunkar Begendi which literally means Sultan's favourite dish.

INGREDIENTS

• I large aubergine
• 450 g tender lamb, cut into small chunks
• 2 tbsp oil or butter
• 1 shallot, chopped
• 2 clove garlic, 1 chopped one left whole, peeled
• 2 tsp chopped thyme
• 2 tsp chopped mint
• half a can of chopped tin tomatoes or 3 fresh tomatoes, chopped
• 1 cup of hot water
• salt and ground pepper to taste

FOR THE CREAMED AUBERGINE

• 1 tbsp  fromage frais
• 1tsp lemon juice
• 1 heaped tsp cornflour
• half a cup milk
• 2 tsp butter
• 2 tbsp of grated Edam cheese
• salt and black pepper to taste.

METHOD

First  SMOKE THE AUBERGINE  by placing the washed aubergine directly on to the medium heat gas flame on top of the stove. Turn the aubergine until the skin is charred on all sides and the flesh feels soft. This will take about 15 minutes. Let it cool for 5 minutes then hold the aubergine under running cold water and gently peel off the charred skin. Set aside.

In  the mean time, brown the meat, in  a non- stick large pan with  2 tbsp of oil. Transfer the meat into a plate and cook the onion in the same pan and oil. When the onion is pale in colour, return the meat  into the pan and mix with the onion. Add the tomatoes, garlic and herbs. Add the hot water just enough to cover the meat  and let it simmer for about one hour on the low heat. During cooking if the meat gets dry add little bit more water to prevent it sticking. Turn the heat off , season with salt and freshly ground pepper.

MAKE THE CREAMED AUBERGINE

Cut and mash the aubergine in a bowl with fromage  frais  and lemon juice . Set aside. In a separate bowl mix the cornflour with the milk. add the cheese, salt and pepper.

Melt the butter in anon stick pan, add the milk, cheese and cornflour mixture and mix and cook it into a smooth white sauce. Turn the heat to low and add the aubergine mixture into the pan with the sauce. Mix well and turn the heat off. Transfer the creamed aubergine into the serving plate. Arrange the lamb over the aubergine and decorate with fresh mint and thyme leaves.

Serves 2.