PRAWN AND CAVIAR SALAD

• 200 g cooked king prawns
• 1 tbsp caviar
• 2 tbsp half fat creme fraiche
• 1 tsp tomato paste
• 1 tsp half fat mayonnaise
• 3-4 tsp water
• Bed of fresh rocket
• salt and ground black pepper to taste.

Mix 1 tsp mayonnaise with tomato paste and some water to make a runny paste. Set aside.

Place washed rocket on a serving plate. Spread 1 tbsp of creme fraiche over the rocket. Then the king prawns and  then, the rest of the 1 tbsp of creme fraiche over the prawns. Top it up with caviar. Decorate with the paste and serve immediately.

FRIDAY MARKET IN KUSADASI / TURKEY

Yesterday I was in town for the Friday market. It was vibrant and colourful with fresh fruit and vegetables from the surrounding villages. The farmers are going back to growing everything organic, just like the old times which was the only way many years ago. A farming village called Kirazli is going organic for all their produce. Kirazli is famous for beautiful peaches, cherries, tomatoes, peppers as well as other fruit and vegetables. It is also great place to go for a home cooked meal , prepared by the local women and enjoyed ,with all the produce freshly picked from their own garden.