taste, memory and imagination

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six feet tall with azure eyes and bleached blond purple hair to match the cover of her new cookbook, “Purple Citrus & Sweet Perfume,”  silvena rowe uses recipes from the cuisine of the ottoman empire.

the aubergine borek with coated in butter with creamy feta in the middle, crimson beet falafels, meatless kofte with fennel and feta and chickpea and zucchini are some of her vegetarian dishes.

pomegranate-glazed kebabs with spiced pomegranate chutney, or pink grapefruit, avocado and pomegranate salad with nasturtium flowers are the popular tastes.

for desert, she worked on a recipe for a voluptuous orange and vanilla baklava by testing fresh orange purée and orange blossom water until she had it right.


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