Friday, 28 September 2012


Last week on Twitter I hinted that there were a few changes coming to the blog very soon.

Here is the clue. Can you guess what it means?

Friday, 21 September 2012

BLOGEXTRA - Bleached

(Christina’s world by  Andrew Wyeth)

Lying awake rather than asleep.
The slice of a blade on my forearms
stabs through the sun glare.
I can cloud catch here
and hear
the clanking of the plough bit.

Rough straw points stubble
against my palm,
through my fingers,
layer by layer
down through skin till the tip
of golden grass scrapes along
living bone.

Lay here for days, stretching out.
Drying white and tight
Flattened by the sky.
Getting lighter. Bleached

in the field.

Friday, 7 September 2012

BLOG EXTRA - Sigara Boregi

How to make a delicious Turkish dish in the UK.

This is my favourite thing to make to take to BBQs. It is a cheese and pastry dish which can be eaten cold, but are best fresh out of the pan like pancakes. Makes twelve. 


Filo sheets
Feta cheese
Garlic (optional)
mixed herbs (optional)

***For a smoother filling, add and egg and mix more. I like chunky cheese filling, so I don't use the egg.***

1) Crumble the cheese in a large bowl.  

2) Chop the parsley up, quite small. 

3) Mix into the cheese. Add the mixed herbs and garlic and any other flavorings now. If you're using the egg, now is the moment. 

4) There are six sheets in a box of filo pastry. cut triangles out of the flattened six sheets to make twelve. 

5) Put a small sausage of filling onto the wide end of each pastry sheet. fold in the ends and roll towards the thin end. 

6) Seal the borek by dipping the point in water. 

7) Fry each one. You can use a deep fat fryer, or they can also be shallow fried. Cook until golden and crispy. Pat down with paper towels and serve. 

They will go quick!