Christian Cookery

Here's a fun fact, apparently the cheese that's known in the Balkans as "kashkaval" and in Georgia as "suluguni" comes from the italian "cacciocavallo", or "horse cheese". When this cheese eventually came to to Turkey, cacciocavallo was turned into kashkaval, which then, when it spread to the Levant, became known as "qashqawan" because arabic loan words replace "L" with "N" in a lot of cases

Preparation: Put everything in the first section (prior to "500g shrimp") except the shellfish stock and flour in a pot on medium-high heat and let it cook for about 10 minutes, then lower the heat and add the flour. Bring the heat back up and add the shellfish stock. Cook until it starts boiling, then for about 2 minutes more, then switch the heat off, add the cream and blend until more or less smooth. Push it into a second pot through a chinois (strainer) until there are no lumps in the remaining stock. fry the shrimp with the wine, then put them away after they're done. do the same with the fennel, but start the fennel earlier because it takes around 20 minutes to fry it. serve with a garnish of dill and chives. Enjoy!

Shrimp Bisque with Fennel Ingredients: 1 onion (diced) 2 stalks celery (diced) 3 shallots (diced) 200g butter 3tbsp evoo 2tbsp paprika 1tsp cayenne 1 pinch chili flake 2tsp fennel seed 2tbsp tomato puree 1l shellfish stock 4tbsp flour 300ml double cream (or heavy cream) 2 bay leaves 500g shrimp 50g butter 50g evoo zest and juice of 1 lemon 1/2 cup white wine 2 fennel bulbs (thinly sliced) 50g butter 50g evoo salt/pepper 1tsp fennel seeds

she's changed her username to @Rottmaxxn