Tag Archives: Alltag

Cornbread Comeback // Orientalisches Maisbrot-Sandwich

Oriental Cornbread Sandwich // Orientalisches Maisbrot-Sandwich // by Fructopia

Oriental Cornbread Sandwich // Orientalisches Maisbrot-Sandwich // by Fructopia

(Die Deutsche Version findet ihr wie immer im Anschluss an den englischen Text)

Is this really today’s date? Are we already this close to October? As for the summerlong silence on Fructopia, that could only mean one thing:

Faces held out towards the warming sun, legs dangling in the sparkling sea, endless nights on the terrace of a summer house located somewhere along the manifold azure blue coastal landscape of southern Turkey. A table bending under the weight of all the delicious mezze and fresh produce, brought forth by the fertile earth we are surrounded by. Standing nearby, a grill with delicate fish, bought off of a local fisherman on our way home from the beach. He shares a faint smile as a long day out on the sea comes to an end. Sun, wind and water have left their marks on his face, hinting at all the stories he could tell.

You are probably thinking, that I must have thoroughly been enjoying myself this summer. After all, every true „Istanbullu“ spends summer at their summer house, right?

Cut, rewind. Let’s start from scratch. But this time, let’s stick to the facts, okay? ;) 

Recipe after the jump. There is a German version too …

Tagged , , , , , , , , , ,

Time to create and cherry stem tea // Zeit etwas zu schaffen und Kirschstiel-Tee

Time to create and cherry stem tea // Zeit etwas zu schaffen und Kirschstieltee // by Fructopia Time to create and cherry stem tea // Zeit etwas zu schaffen und Kirschstieltee // by Fructopia

(Die Deutsche Version findet ihr wie immer im Anschluss an den englischen Text)

These days, when opening my browser I’m looking at around 20 open tabs. Each one of them contains beautifully written blog posts and stunning recipes that I’d like to try, tinker around with and cook as often as needed for them to be presentable right here to you, yes you. Basically, I am constantly thinking about cooking, discovering new ingredients and food in general. Then I check my weekly schedule, trying to find time slots to take plans into action and continue working on the tasks I failed to complete due to my current workload. Sigh. Right now I work every single day. By work I mean working for other people, doing jobs that lead nowhere, that don’t lighten up my hard, that don’t make me want to work all through the night to finish and present to the world. Sure, I’m happy to have these jobs, as they provide me with the necessary means and the ability to put food on the table and have a roof above my head. Then again I get frustrated when reading about all those success stories scattered around the web. Sure, stories on failing have equally increased over the years, but the fact is, those ‘lesson learned’ stories are mostly written by people who are already successful. I don’t begrudge their success, but I envy their courage to take risks and actually get started. So far I haven’t found the key of overcoming my own fear and hesitation of getting started, which was actually one of the main reasons I wanted to come to Istanbul, besides learning Turkish. Learning how to take risks and start something on my own. Turkish people are incredible when it comes to entrepreneurial spirit. The slightest sense of an opportunity is seemingly all they need to get started, to found their own company, produce what is needed and get people talking. I thought this spirit would rub off on me more easily, but I’m still caught in the hamster wheel called day-to-day life also known as routine. I know everything will turn out right in the end, but I’m not sure whether my patience is conducive at this point of my life or not. And reading statements like the following, “whether it’s by actually blogging on your blog, or starting your startup, value is created by doing.” doesn’t make it any better. The worst thing is, they are right. Period.
And unfortunately, or luckily (I haven’t decided on this one yet) the only person who can change how much value I create is myself. So here we are on my blog, the initial value I created to kick off a personal project of let’s say ‘daily value creation’. My plan is to create value everyday, whatever the form. Let it be a recipe tested, a blog post written, a conversation held about my own projects. Who knows what’s out there to be created once you’ve got the ball rolling, right?

So let’s make some tea and watch this video over and over again.
Recipe after the jump. There is a German version too …

Tagged , , , , , , , , , , ,

A guide to fuctose free & gluten free dining in NYC // Tipps für fructose-freie & gluten-freie Genussmomente in NYC

A guide to fuctose free & gluten free dining in NYC // Tipps für fructose-freie & gluten-freie Genussmomente in NYC // by Fructopia(Die Deutsche Version findet ihr wie immer im Anschluss an den englischen Text)
I’m back. And with me I brought 10 days filled with memories of this remarkable city called New York. Those of you who have been to New York before, might have noticed that it is quite an intense place. The noises, the smells and completely different visual language compared to other cites made me stare on in awe. It is only now that I’m sitting back at my desk in Istanbul, a city that feels slow and relaxed compared to New York (a statement I never thought I would make), that I realize how worn out I am after this trip. New York simply has its own pace that is hard to keep up with. But maybe that’s the reason people are so fascinated with the place.

Besides the wedding we were attending, the thing I was looking forward to the most, of course, was food. After all, New York is home to many health food devotees and the place, where most of the food trends rise and fall, second only to San Francisco. Though kind of aware of this at the start of our journey, I was still anxious about the upcoming week, my head filled with all the high fructose corn stories, worried that those good old American fries would make for the main component of my meals during our stay. Luckily all my worries vanished as soon as I realized that all of our friends there are foodies just like us. In case this term is new to you, here is what Wikipedia has to say about it:

“A foodie is a gourmet, or a person who has an ardent or refined interest in food and alcoholic beverages. A foodie seeks new food experiences as a hobby rather than simply eating out for convenience or hunger.” 

Intentionally or unintentionally our friends seriously introduced us to cream of New York’s crop. I’m not talking about five star restaurants here. I’m talking about healthy, ingenious but honest cooking, that was worth every dime we spent. (Did I mention that New York is a bit pricy compared to Berlin or Istanbul?)

A guide to fuctose free & gluten free dining in NYC // Tipps für fructose-freie & gluten-freie Genussmomente in NYC // by Fructopia

A guide to fuctose free & gluten free dining in NYC // Tipps für fructose-freie & gluten-freie Genussmomente in NYC // by Fructopia

Anyway, if you happen to be cast away on the East Coast, namely in NYC, sometime in the near future, the following advice might come in handy if you are into experiencing some memorable, fructose free and gluten free moments of indulgence More after the jump. There is a German version too …

Tagged , , , , , , , , , , , , , , , , , , , , , , ,

Spicy celery root fries with oriental yoghurt dip // Würzige Sellerie-Pommes mit orientalischem Joghurt-Dip

Spicy celery root fries with oriental yoghurt dip // Würzige Sellerie-Pommes mit orientalischem Joghurt-Dip

(Die deutsche Version findet ihr wie immer im Anschluss an den englischen Text)

If you take a closer look at my recipe list you might assume I have quite a sweet tooth. Sorry to disappoint you. Though it is true, I used to be a sugar addict, eating lots of sweets up until I was diagnosed with FM. Beyond any doubt, it is my fructose malabsorption I blame most for my sugar cravings. And believe me, I’m more than happy the cravings have finally ceased. Most of the dishes I cook at home are actually more on the savory side and I would always prefer a piece of fenugreek-goat-cheese on a slice of whole spelt bread over a cup of Häagen-Dazs ice cream. I’ve become a savory girl through and through. To prove that, in my future posts I want to share some more recipes catering to our savory cravings. Today’s recipe features one of my favorite winter foods, namely celery root or celeriac. Celeriac is a good substitute for grainy side dishes, as it is quite filling. Besides its health benefits I like the mild and slightly nutty flavor of this magic root. So let’s kick off the celery root season with some easy to prepare celeriac fries and an oriental spiced yoghurt dip!
Recipe after the jump. There is a German version too …

Tagged , , , , , , , , , , , , , , ,