Turkish Poached Eggs with Yogurt (Cilbir aka Sultan food)

The first time I heard about Turkish eggs, I was reading a yelp review raving about how delicious it is and although I was intrigued I was definitely quite iffy on the idea. The thought of dipping my toast in a bowl of Greek yoghurt, poached eggs and melted chili butter sounded too strange. But there I was looking at the reviews for great brunch restaurants like Kopapa and Providores and there was rave after rave about Turkish eggs.

I pulled the trigger. Brian and I went to Providores for brunch and I decided to see what all the fuss was about. On their own these ingredients are fine, but together? What could turkish eggs possibly achieve that good old egg n soldiers could not? But oh my god, together! I took one bite of toast dipped in eggy, buttery, yoghurty goodness...

Heaven.

I think it's safe to say that Turkish eggs have forever changed my view on Greek yoghurt. I will never again set eyes on a pot of Greek yoghurt without thinking of whether I have some eggs, butter, spices and toast to accompany it. Since that fateful day sometime in June 2014, I have never bought Greek yoghurt for any other reason.

So here. I ask, no wait, I implore you, to give it a go. Together, let's increase sales of Greek Yoghurt 500%.

Turkish Eggs (2 servings)

  • 300g (1.2 cup approx) of plain Greek Yoghurt
  • 50g (4 tablespoon) unsalted butter 
  • 1/2 teaspoon paprika 
  • 1/2 teaspoon cayenne pepper
  • A pinch of salt and ground black pepper, to taste
  • Half a teaspoon of chilli flakes (optional)
  • 1 garlic clove, mashed into a paste (optional)
  • 4 eggs
  • 5-6 tablespoons of (1/2 cup) vinegar (optional) 
  • 4 slices of toast (to serve)
  1. Mix the yoghurt and garlic together. Make sure the garlic is finely crushed as large chunks can be a little overpowering when eaten! I've also used half a teaspoon of powdered garlic in the past and it just as great. Season with salt and pepper, to taste. Split the yoghurt mixture between two bowls and set aside until ready to serve. 
  2. In a small pan, melt the butter, paprika and cayenne pepper. Do not burn/brown the butter but once the mixture has reached a very light sizzle, turn the heat off and add the chilli flakes. Set aside.
  3. To poach the eggs, heat a large pan with a few inches of water. Adding 5-6 tablespoons of vinegar to the water is down to personal preference. Vinegar will help the eggs coagulate (set) but the vinegar can impart a subtle taste on the eggs. I prefer to skip the vinegar for that very reason but if you don't poach eggs very often you may find this is the trick that will give you those perfectly shaped poached eggs. When the water is at a rapid simmer, crack one of your eggs into a cup and gentle slide it into the water. Repeat with the remainder of the eggs. For a soft runny poached egg, 2-3 minutes should be ideal. Using a slotted spoon carefully scoop out the eggs (allow them to drain) and then place 2 eggs in each of the yoghurt filled bowls.
  4. Drizzle the melted chilli butter over the yoghurt and eggs. Serve with a couple of slices of freshly toasted warm country bread on the side. Serve immediately and ENJOY! 

P.S. I hear this is what Ottoman sultans used to eat! :)


Prawn Cocktail - Prawn again

Prawn Cocktail

Well hello you. It's been a while! Update on life: Boyfriend and Maria are still very much alive and have missed you dearly!

Just yesterday in fact, a friend asked me what was up with my blog - it's been a year since I've posted. I know, shameful right? I also received a kind comment online recently from someone asking me when I was going to post again. I think I've therefore come to the conclusion that two comments in one week constitutes a good kick up the backside!

So here I am! And i intend to stay! I'm also starting off with an easy dish, prawn cocktail.

To my English friends this is something that is all very familiar. Prawn cocktail is a classic light dish typically served as an Hors-d'oeuvre/starter and consists of prawns in a Marie Rose/Thousand Island dressing type sauce. Interestingly enough, my boyfriend knows nothing of this dish, so either he's been living under a rock or maybe it didn't quite cross the pond?! Either way, if you like seafood, prawn cocktail is a great starter to impress your friends or a delicious light salad on a hot summers day.

If you are super lazy you could buy pre-made prawn cocktail sauce (Thousand Island dressing for my American friends). 

Prawn Cocktail

Prawn Cocktail (Serves 4)

  • 400g cooked shell-on north atlantic prawns 

  • 1 iceberg lettuce or equivalent amount of gem lettuce, washed and trimmed

  • 1 avocado, peeled and diced

  • A pinch of paprika for dusting

For the sauce: 

  • 4 tbsp mayonnaise
  • 5 tbsp tomato ketchup

  • 2 tsp Worcestershire sauce

  • 2 tsp lemon juice

  • A few drops of tabasco to taste (I use 4-5 drops)


  1. For the sauce, mix together the tomato ketchup, mayonnaise, Worcestershire sauce, splash of tabasco and lemon juice in a bowl and mix thoroughly.

  2. The prawns should be pre-cooked and cold. If you managed to buy raw prawns, then cook them in a dry frying pan until pink all over and leave to cool.  Peel the majority of the prawns, leaving a couple with their shells per serving for garnishing purposes. 

  3. To assemble the cocktails, place the lettuce on the bottom of four glasses or small bowls followed by the diced avocado on top. Add the peeled prawns and a generous helping of sauce on top.

  4. Arrange the unpeeled prawns on the top and give the whole thing a light dusting of paprika.

Prawn Cocktail
Prawn Cocktail

Blueberry Crumble cakes

Blueberry Crumble Crisp

I know that It has been a while since I've posted. Work and life has just been so busy I've had very little time to do much of anything. But don't worry, my boyfriend isn't starving to death I promise you!

And what better way to apologize for my lack of posting than a sweet dessert that is the perfect accompaniment to afternoon tea. It's bursting with fresh blueberries and topped with my of my most favourite things in the whole wide world: crumble!

I had originally intended to make this for a family party but made the mistake of making it the day before in a house where two little siblings lived. The result? It was absolutely demolished within 2 hours.

Blueberry Crumble Crisp

Blueberry crumble cakes

  • 75g (2/3 stick) butter
  • 150g (2/3 cup) caster sugar                    
  • 1 whole egg
  • 1/2 teaspoon vanilla extract
  • 250g (2 Cups) all-purpose Flour  
  • 2 1/4 teaspoons Baking Powder
  • 1/2 teaspoon Salt
  • 175ml Milk 
  • 300g Fresh Blueberries

For the Crumble:

  • 85g (3/4 stick) butter
  • 100g (1/2 cup) Sugar
  • 1/2 teaspoon Cinnamon
  • 64g (1/2 cup) all-purpose flour
  • 1/4 teaspoon Salt


  1. Preheat the oven to 350 degrees Fahrenheit or 180 degrees Celsius.
  2. In a bowl, mix together the butter, sugar and vanilla extract until well blended. Whisk in the egg.
  3. In a separate bowl, mix together the flour, baking powder and salt. Once mixed together, add this dry mixture to the first bowl and stir.
  4. Once it starts to mix together, gradually add in the milk stirring continuously. It will become a smooth cake batter consistency.  Once fully incorporated, pour the cake batter into a greased baking dish. 
  5. Sprinkle the blueberries on top of the cake batter. I used approximately 300g of blueberries but you may require slightly more or less depending on the exact size and shape of your baking dish.  
  6. Now for my favourite part, the crumble! In a bowl, cream the butter with the sugar. Add the cinnamon, salt and flour and mix together. At this point you may have to rub the mixture between your fingers into a breadcrumb-like consistency. Sprinkle the crumble on top of the batter/blueberry combo making sure to create a variety of crumble sizes! 
  7. Place in the middle rack of the oven for approximately 40 minutes or until golden brown. Leave to cool for 10 minutes before cutting into squares. This is best served warm with a nice dollop of clotted cream! 
Blueberry Crumble Crisp
Blueberry Crumble Crisp