Tag Archives: food

Azerbaijani Meat Kutab amateur style

The only way I can ever make this dish myself is when I have access to ready made lavash, a very thin flatbread from Azerbaijan (think 1/3 thickness of a Mexican tortilla). Luckily, my family brought me a few dozens recently and I needed to act quickly as lavash perishes fast.

Frankly speaking, using lavash to make kutab (or qutab) is a plain cheating. The traditional way involves preparing dough, rolling it out to 1 mm thin sheets and cutting round shapes. And only then you fill it with either meat, herbs or squash.

But back to my cheating/amateur method. All I needed to do is prepare the filling, which consisted of organic lamb mince, finely chopped onions and seasoning of salt and pepper. I added a tsp of dried oregano for a personal twist. 😉

Then you (traditionally) fry your kutab on a convex iron griddle stalled saj. My kutabs had to settle for a ceramic frying pan. I first tried to fry them without any fat like my mom normally does, but it didn’t go well with the first batch, so I lightly brushed the remaining kutabs with sunflower oil before putting them in the pan. I will spare you the details of how my two(!) ceramic pans looked afterwards, but all I say is that it was absolutely worth the trouble and the overall kitchen damage!

photo 2

Meat kutabs are traditionally served with sumac, a dark red lemony flavoured spice made from crushed sumac berries. (I like mines with ketchup) If you are curious about the real thing, this link will give you a bit more insight: traditional kutab

Surrau IGTLast but not least, the wine. I had an open bottle of 2012 Vigne Surrau Isola dei Nuraghi IGT from Sardinia (Cannonau, Carignano, Cabernet Sauvignon and Muristellu blend) in the fridge. You would be surprised how well it paired with kutab! I believe this is mostly due to the high acidity level of the wine playing well with the sumac spice and its overall Mediterranean character matching the dish. 

Tasting note: medium ruby, med. flavor intensity, high acidity levels, soft tannins, med+ body; red berries, sweet spice, hint of leather, very food friendly wine. Would keep for another year or two but ready to enjoy now, not designed for long-term ageing.


Italian wine summer

No other country in Europe bears such an immense history along with the huge variety of food, grape varieties and breathtaking landscapes as does Bella Italia. This summer I was lucky to visit this beautiful country twice (well, actually 3 times, but one was just a race through Florence museums).. A click on the pictures below will take you to photo galleries full of memories of my trips to Piedmont and Sardinia.



A. Wong – the extraordinary Chinese

Andrew Wong’s restaurant, tucked away in the streets of London’s Pimlico, has been a hidden gem of the capital’s restaurant scene for a while and stands out for its unique and most extraordinary Chinese food experience. Unless you are a foodie following gastroworld-news regularly, you might not have heard of it before. But once discovered, this is a place you will keep returning to.

awHaving long been my favourite Chinese restaurant A. Wong has now turned into my all-time London favourite. It is always a pleasure to see Andrew, an extremely talented and successful yet very down-to-earth chef at work in his immaculate open-plan kitchen; while the manager, his lovely wife Natalie, makes sure your culinary experience is complemented by friendly and professional service.

photoAndrew’s creative process never stops, so make sure you follow this blog as I will be adding more of his new culinary delights to the album over time. Click on text to the right to read my review of A. Wong after my first ever visit to this wonderful restaurant back in June 2013. Browse the gallery below to get an idea of what I am raving about and make sure you get to try this fantastic food yourself.

A. Wong: http://www.awong.co.uk/

Tip: check out the video section for another surprise from Andrew’s kitchen!

70 Wilton road, Victoria
London SW1V 1DE
E: info@awong.co.uk
T: 0207 828 8931

Opening hours:
Lunch, Tuesday - Saturday: 12pm - 2.30pm
Dinner, Monday - Saturday: 5.30pm - 10.30pm

A.Wong Menu, Reviews, Photos, Location and Info - Zomato

From SweervyWine’s kitchen with love..

First thing I need to point out – in my defence (!) – is that I barely spent any time in the kitchen until I got married. But once you have tied the knot you will inevitably (especially as a woman), sooner or later, find yourself there, in the four walls of your own family kitchen. Luckily (esp. for my husband), it turned out that I quite enjoyed cooking, and this is how the series of SweervyWine’s kitchen adventures was launched.

1795747_303298993173396_984092376441356033_nI decided to apply the same principle here as I did with the Restaurant Dining section, meaning that you can admire all my (not so attractive-looking) food creations to-date in my Facebook page album. Please do let me know if you would like a recipe to a particular dish you see there.

Guilty pleasures and other foods for the soul

Some of you will have followed my blog on Facebook (or Twitter, or IG 😉 ) for a while. Now that I have decided that the world needs SweervyWine.com as an own website, I decided it is best that I focus on posting new food stories rather than uploading the entire archives from my Facebook page to this website.

However, if you haven’t been following SweervyWine on social media before, do not despair! Here is the link to my album – full of “Guilty pleasures & other foods for the soul” – for you to catch-up on the culinary highlights I enjoyed in restaurants in the UK and abroad, from big & hearty to fine & tiny.