Monday, April 13, 2009

Congratulations Dr. Ozeren

Well, we just had so much fun that we forgot to take any pictures tonight... but a huge thank you to everyone who came over tonight to congratulate Dr. Ozeren on passing his defense, I presume with flying colours, as that's what he does in every situation, and making it such a lovely evening for all!

Again, in case you didnt hear me... CONGRATULATIONS YAVUZ!!! Great job! 

I made that delicious citrus dressing again, so Ill repeat since everyone kept asking me for it again (which, by the way, totally boosts my ego!)

Place the following in a jar and shake vigorously!
Olive oil
Lemon juice
Rice wine vinegar
Dijon mustard
salt and pepper
toasted sesame seeds

Its also a great dipping sauce for hot fresh pita bread!


  1. Hey, sounds like you had a lot of fun at the weekend.

    Thanks so much for the help with my meat balls sauce. It was amazing! It got eaten up there and then and there was no left overs for me lunch the next day. I am going to make your dressing tonight because it sounds very interesting! It would be great to get some jars or bottles to store things in? Could you give me your salsa recipe as well because I tried making it from the internet and it was not nearly as nice as yours? I had to deseed and peel every single bloody tomato - is there a quicker way of doing it?

    I am so so tired today.

    Did I tell you that me and Dave are going to go on a cake decorating course? I cannot wait.

    We need to sort that other thing out that we talked about this week too.

  2. Unfortunately, I did not write down my salsa recipe last year, so Im going to have to trial and error it again this year. But I promise to write it down when I get it right! I am pretty sure that it has lots of parsley, garlic, smooshed onions and bell peppers in, knowing me. Oh and probably tons of cumin, vinegar and lemon juice. Tomatoes arent going to be ready here for a while, but when they are, Ill get practicing. The key to good cooking, in my opinion, is to now skimp on the spices and herbs.

    I leave the seeds in, because I dont mind them. The way I skin the tomatoes (and yes, it takes forever) is to cut them in half, lay them cut side down on a baking dish, grill/broil for 5-7 mins, until skins are burning black, then they just peel right off.

  3. Key is to NOT skimp on spices, sorry about the typo

  4. Going to attempt to make a satay sauce tonight have you ever made one?

  5. Like a peanut sauce? Yes. Crunch peanut butter, soy sauce and chicken/vegetable sauce though, just a simple invention.

  6. Oh I read (and have done this) that you should put them in a bowl and pour boiling water over them and leave them to sit there for a minute or two and then they do peel right off but it does take forever.

  7. That is called blanching and I started out doing this, but it takes too long. so I went to the other method.