Visiting Istanbul for the first time last year my husband and I wanted to spend a few days in a different region of Turkey before heading to Istanbul. Searching the internet and gathering bits of information here and there as you do, decided to visit a small town on the Aegean coast… Alacati.
This beautiful and charming picturesque town is filled with old stone houses, lots of narrow streets lined with sidewalk cafés, bars, restaurants, boutiques and antique shops. As it was low season Alacati was quiet (some businesses close) and with not many visitors around, felt like we had the town to ourselves.
Even though our visit was short and sweet you could feel a real sense of community spirit and pride among the local people who live there. We met the lovely Neyran while visiting Lisa Cortis very colourful home textile shop and ended up sitting at a sidewalk café, chatting like old friends while Neyran filled us in about the history of this enchanting town… thank you for recommending the Barbun restaurant, it was a delicious end to our short stay.
Unfortunately we had not been able to include a Saturday on our visit, missing the famous Alacati market mentioned on this blog Cafe Fernando. I never got to taste the chocolate and chestnut cake mentioned as it was not on the menu. However, we enjoyed some delicious home-made cakes at the charming and quaint Tas Otel during our stay and the owner kindly parted with one of their recipes… which
I will share in a later post you can find here.
The smell of dried lavender perfumed the air throughout the Tas Otel and the fresh honey we enjoyed at breakfast inspired this simple recipe… butter perfumed with lavender and sweetened with fresh honeycomb brought back from Turkey… utterly delicious slathered over hot toast, crusty bread or warm scones.
Lavender Honeycomb Butter
- 100g slightly salted butter, softened
- 100g fresh honeycomb or thick-set honey
- 1/8 teaspoon dried lavender, crushed
- 1/4 teaspoon dried lavender
How to make: In a bowl mix all the ingredients together using a wooden spoon, until combined. Place the flavoured butter into a suitable sized mould which has been pre-lined with cling film. Leave the butter in the fridge for at least 8 hours for the flavours to develop. If you do not wish to shape the butter with a mould, place the butter into a suitable bowl to serve. Recipe can easily be doubled.