Niki’s Mini Lahmacun

2016, International, nikibakes.co.uk, Spring, Super Quick

lahmacun2

Selam!

My wonderful readers I do hope you are having a truly restful Sunday evening. Having spent a year in Istanbul I had the great fortune of being exposed to the beautifully cosmopolitan city and all the delicious food it had to offer. One of my favourite savoury dishes out there was the legendary lahmacun. It’s essentially a Turkish pizza but I can assure you the flavours are bold and super tasty. My take on it is rather different I must say as its missing cheese and the wheat base but I hope you give it a try, once you try a lahmacun there’s just no going back!

 

For approx 10 mini lahmacuns you will need:

 

For the base:

1 small cauliflower- processed finely to resemble fine sand in a food processor and wrapped up in a tea towel (wring out that moisture!)

1 pastured egg

1 teaspoon of Himalayan salt and cracked black pepper

1 teaspoon of doves farm cornflour

1 teaspoon of ground cumin and turmeric

1 spring onion, finely chopped

 

For the delicious lamb topping:

250g of finely minced grass fed lamb

1 teaspoon of chilli flakes (Turkish pul biber would be ideal but not necessary)

1 tablespoon of finely chopped coriander

1 teaspoon of ground coriander

1 teaspoon of Himalayan salt and cracked black pepper

1 teaspoon of ground cumin and turmeric

1 teaspoon of avocado/extra virgin olive oil

2 garlic cloves crushed

 

Simply preheat your oven to a medium high heat and mix all your ingredients for the cauliflower base in a bowl. Shape your cauliflower bases into ½ inch thin discs and place gently onto your baking tray. Bake for 10 minutes. Whilst that’s happening, cook your lamb mince with the olive oil and the seasoning in a frying pan, use a wooden spoon to really pulverise the lamb as much as possible. Once the cauliflower bases have had those 10 minutes, bring them out and take a teaspoon to measure the lamb mince topping. Spoon into the middle of the cauliflower bases and pop back into the oven to cook for a final 15 minutes. Serve warm with a light salad….afiyet olsun!

 

Happy Baking!

 

Niki

Niki’s Turkey and Tarragon Bolognese

2016, Healthy, International, nikibakes.co.uk, Savoury, Spring, Winter

turkeytarragon

Bonjourno!

Fancy a little shake up to your classic beef Bolognese. How about something a little lighter but just as tasty? I have recently discovered a delicious paring: tarragon and turkey. It’s so refreshing and uplifting in flavour. The sauce could not be more straightforward and the main thing to remember here is to please use fresh tarragon.

All you need is:
3 tablespoons of chopped tarragon
400g of organic turkey mince
1 teaspoon of Himalayan sea salt and cracked black pepper
1 teaspoon of ground coriander
1 red onion, diced finely
2 garlic cloves, crushed
2 tomatoes, chopped roughly
1 teaspoon of tomato puree
2 tablespoons of avocado oil
1 cup of water
Heat your oil in a medium pan and throw in your onions and garlic, stir for a couple of minutes until softened. Add in your minced turkey and seasoning and brown for 5-10 minutes, grounding the meat with your spatula or wooden spoon. Toss in half of your chopped tarragon and turn the heat down. Next, add in your tomato puree and chopped tomatoes and toss for a further 5-10 minutes. Lastly, add your water and bring to the boil, simmer your Bolognese for 20 minutes and then serve hot with some steamed vegetables. Bellissima!

Happy Baking!

Niki

Niki’s Turkey and Sweetcorn Salad

2015, Healthy, nikibakes.co.uk, Savoury, Summer, Super Quick

turkey

Happy August my dear readers!
Turkey and Sweetcorn may not sound so fun at first but paired together in my salad is sure to tickle your tastebuds! The key here is injecting a real summer BBQ feel to this dish and I have done that by charring my sweetcorn on a griddle pan before adding it to my salad and dusting my turkey steaks in polenta before grilling it to crunchy perfection!

 

Nikibakes fun fact: Did you know polenta is not only gluten free but is high in vitamin A, C and E!

 

Happy Baking!

Niki