It’s 9pm and I’ve just walked back into my house after a beautiful evening walk round the hood. Gardens this time of year are off the hook. It’s been hot, but not for long enough yet for things to have dried out. The star jasmine has just about done its dash, the blooms are starting […]Read more "Tamarind braised summer medley"
More salads! If you’ve been following this blog for a while you’ll have noticed I post a lot of salad ideas. I have favourite salads I go back to again and again but I also love coming up with new twists to make seasonal produce sing. And as I talked about a few posts ago, […]Read more "Salad special"
Yeah, I’m getting a little sick of these fused words too, and this sounds like a name for a dinosaur, or maybe a respiratory infection – but, sorry, once the name popped in to my head, it kind of stuck. If you’re a fan of cauli rice as an alternative, check out this broccoli version, […]Read more "Brocouscous"
I had a lot of positive feedback about cauli rice last time I wrote about it, so here are a few other ways you might like to try with it. Buttercup Beauties I couldn’t resist these pretty little buttercups from the market the other day – even though I’m not a big pumpkin person, I […]Read more "Cauli Gosh!"
The other day I Insta-faced a photo of my lunchtime salad, and got such a good response I thought I’d post not only that recipe, but a few more easy, seasonal salad ideas from photos I’ve taken over the past month or so. As a knee-jerk reaction to this wintery weather around us, I seem to be […]Read more "Salad bar none"
First, an addition to my recipe for Creamy Charred Eggplant – I missed out a step. After you’ve chargrilled the eggplant and scooped out the flesh, let the flesh drain in a sieve for 10-15 minutes. It gets rid of a lot of the watery liquid which, while it won’t affect the taste of the […]Read more "More on Eggplant"
I got this idea from a recipe in Yottam Ottolenghi’s drool-worthy vegetarian cookbook Plenty. In his recipe, he makes this creamy eggplant puree to top braised puy lentils – I just took the eggplant bit of the recipe and have used it here to top a salad made of giant couscous, with some spicy lamb sausages […]Read more "Creamy Charred Eggplant"