Tag: Aubergine
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Burrata with chargrilled grapes and basil
We had another girls’ supper night and ended up with even a sleepover. In the following weeks, I will tell you about our thoughts on the starter, main and pudding. Today, we are kicking off with the starter. I don’t know why I initially didn’t rate this recipe very highly. But what a flavour combo!…
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Roasted Butternut Squash with Lentils, Herbs, and Gorgonzola
This time, my dad was in charge, both picking the recipe and playing chef. That left my mum and me with the rather enviable job of sitting back, relaxing, and doing the “hard work” of taste-testing. The main question today is, is it as simple as it looks? And I’m literally quoting my dad “I’m…
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Squash, celery and corn salad with feta, caraway seeds and chillies
A slightly different post today, as I will be writing about my own creation I came up with during my frist voluntering shift at Foodcycle. Foodcycle brings people together by serving free, wholesome meals made from food that would have gone to waste. They cook with left-over vegetables donated by supermarkets, so a win-win. Seeing…
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Puy Lentils with Aubergine, Tomatoes & Yoghurt
Yay another cooking session with friends!! And again, some familiar faces on our judge panel. The aubergine was done slightly quicker than we thought and was a bit burned. After scraping the top layer of the aubergines, they were good to go. Assembling the rest of the dish was quite easy by just putting everything…
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Spiced apple cake
UGH I HATE BAKING!!!! [continues writing after a few deep breaths] It actually wasn’t that bad, but I did manage to mix up two steps. I should have poured the batter in first and then added the apples. Which is exactly what I did. But then I convinced myself I’d done it wrong and tried…
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Cornbread with cheddar, feta, and jalapeno
So I made this cornbread for a friend from Mexico, which means the pressure was definitely on. And honestly, he wasn’t blown away by it. The main feedback was that the filling felt a bit too modest. It could have done with more corn, more jalapeños, and more spring onion to really bring it to…
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Orzo with tomato and marinated feta (vegetarian version)
The author revisits a recipe made three years ago, seeking feedback from friends known for their honesty. Although they appreciate the unique combination of fennel and feta, ratings range from 6 to 7 out of 10. Future adjustments will include more vegetables and spices. Overall, the dish is deemed worth remaking.
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Bulgur with tomato, aubergine and preserved lemon yoghurt
On a Friday night, two friends, sought a flavourful yet uncomplicated meal. Despite missing key ingredients at the supermarket, they made effective substitutions, which enhanced their dish. They rated the meal 7/10, finding it solid and nutritious, but questioned why it didn’t completely satisfy.
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Greens and chermoula potato pie
The recipe was simple to make but ultimately disappointing, leading to a rating of 5.8/10. Although the taste was nice, it lacked impact. An incorrectly sized tart tin reduced the effectiveness of the spinach filling, but a mushroom variation proved better. The chermoula sauce was the highlight of the dish.
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Smoky creamy pasta with burnt aubergine and tahini
Looking at the combination of ingredients in this recipe, it should have been my favourite recipe evaaahh. Because aubergine and tahini are a match made in heaven — that’s why mutabel (or baba ganoush) is right up my alley. So this recipe felt like it was turning that dip into a real meal. I made…