Eggplant is one of my favourite vegetables; it is versatile and takes on the flavours it is cooked with. It is for this reason that whilst recently experimenting with campfire cooking I was very keen to grill eggplant and make a smoky dip.
This dip is super simple, rich in flavour and incredibly tasty. Nom, nom, nom! (more…)
Often when cooking, particularly baking, you can end up with leftover ingredients. There is no need to throw these extras out, be creative and find another meal for them.
Recently I made a layered veggie bake and completely overestimated the amount of vegetables that would fit in the baking dish. Consequently I had leftovers. There was no waste through because I decided to make a pie. (more…)
Vegetable bake is tasty, easy to make and you can use whatever vegetables are on hand or in season. When I first moved out of home, my mum popped by one day to drop of a vegetable bake. I was happy – free food and a baking dish (I still haven’t returned it!).
This post will show you how to make a five layer vegetable bake with a couple lessons learnt tips along the way. (more…)
I am a big fan of eggplant, but unfortunately I have found eggplant dips to be hit and miss. Some are amazing, whilst others are barely edible. This easy recipe for baba ganoush will ensure you have consistent and tasty eggplant dip every time you want it.
Every month or so I have a bulk cooking session and prepare copious amounts of food for work lunches which I then freeze. On my most recent cook up I made pumpkin & eggplant coconut curry and Moroccan eggplant & tomato stew. This post is about the delicious coconut curry, which I will make again (and again!). (more…)
Having friends or family over for dinner and want to make something that will impress them? This roast pumpkin and grilled eggplant roulade is tasty, colourful and sure to impress. (more…)
I got home late the other night, hungry and wanting pasta. There was a slight problem though, we had no spaghetti or fettuccine. We did, however, have soba noodles, the sort used in Asian soups. I decided to give it a go. (more…)
After a workout at the gym my housemate, Simone, likes to tuck into a big carb loaded meal. Last weekend that was spinach and cheese ravioli served with a tomato and veggie sauce. (more…)
At my local farmer’s market there is a fresh pasta stall. They make amazing flavoured spaghetti and fettuccine, including red pepper, beetroot and porcini. Last weekend I chose red pepper fettuccine and used it in a delicious kale, eggplant and pesto pasta.
Grilled eggplant is delicious and so versatile – pizza, pasta, burgers, as an ingredient in baba ghanoush, or on its own as a snack. I had two dubious looking eggplants in my fridge needing to be used so I turned them into grilled eggplant. (more…)