To represent the plight for protecting the oceans and the fish, a huge fish sculpture made out of plastic bottles has been set up at Botafogo beach for Rio+20:
It is a great sight in front of Sugarloaf mountain, especially at night when illuminated:
Yesterday our cooking group indulged in preparing and tasting some great turkish recipes. Zeynep showed us to prepare a number of dishes from her home country and even though turkish food is a firm regular in Germany, in Rio you find only about 3 turkish families and no restaurant serving this delicious fare.
and here comes the recipe for the eggplant dip:
- 2-3 large eggplants
- 3 cloves garlic pressed
- 1tbs tahine paste
- 200g of yogurt, preferably greek style
- tbs olive oil
- salt and pepper
- lemon juice
With a fork, prick the eggplants and place them whole under the grill for about 30-40min, turning every 5-10min for even cooking. Remove from oven, allow to cool slightly and deskin under running water to prevent them from turning brown. Halve and deseed slightly than blend in food processor. Mix with remaining ingredients and serve as part of a meze buffet or as a starter with some roasted pita bread and olives.
Recipe for Zeynep’s carrot salad
- 4-5 large carrots, deskinned
- 2tbs fresh dill
- 1tbs mayonnaise
- 3tbs greek yogurt
- 2 cloves garlic pressed
- salt and pepper
Boil carrots for about 10min. Great them finely and mix with the remaining ingredients. Serve with grilled meat.
makanandcomida 
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