Archive for August, 2014

  • epicure

    August 20th, 2014

    1 epicure big
    These days a private garden, shielded from the clamour and chaos of the city is an increasingly appealing idea. For those of us who can’t yet bring ourselves to abandon the manic pattern of our urban days, we can at least find a corner or two in which to plant a seed or two of happiness. With this in mind, Murat Patavi has brought us Epicure, named after Epicurus, the famous live-for-the-moment philosopher, who taught his students in his private garden groves outside Athens.

    Located in the neighbourhood of Armutlu, opposite Mr Patavi’s Sushimoto restaurant, the store stocks everything you might need to create your urban oasis, with lots of low maintenance succulents, planter pots, clippers, soil and spades and plenty of decorative details and all sorts of other accessories, which can help you celebrate today and create an escape for tomorrow.

    3 succulent 2

    6 epicure dip 2

    2 succulent 1

    4 epicure dip 1

    8 cat

    5 cups

    7 clippers

    8 epicure dip 3

    epicure stencil

    9 wheat sheaf


    bilgi armutlu etiler, İstanbul, 34450, Türkiye
    +90 (212) 323-13-53

  • it’s too hot

    August 7th, 2014

    The Antidote

    Istanbul has been sweltering. And even that tricky little trickle of water and so-called strait, otherwise known as the majestic Bosporus, doesn’t seem willing or able to wash the heat out even at night. As I’m cooking for guests tomorrow, I thought I’d start by giving an old favourite a new twist,  a cooling little concoction I’m calling”limonade” because I used more limes than lemons. Now let’s introduce you to the key flavours of our episode today …

    LEMON copy LIME copy MINT copy BASIL copy

    8 Limes
    4 Lemons
    6 cups of ice cold water
    1 cup of brown sugar loosely packed
    2 tablespoons of honey
    small bunch of basil (washed)
    small bunch of mint (washed)
    1 inch of ginger peeled and cut into discs

    INSTRUCTIONS: Wash all the ingredients thoroughly. In a small pot on a low, low heat dissolve brown sugar into 2 cups of water. Add ginger discs. Zest one lemon and one lime and add to syrup mixture. Do not boil the syrup and remove from heat once sugar is dissolved. Stir in honey and then set aside to cool. Squeeze all the lemons and limes and strain them into a pitcher. Add mint and basil leaves. Once syrup is cooled strain mixture to remove ginger discs and add to pitcher. Add remaining 4 cups of ice cold water to pitcher and stir. Serve with plenty of ice and extra lemon or lime slices.

    Posted in Food & Drink | | 3 Comments