Chickpea & red pepper coconut curry

in Savoury, Taste -

A mildly spicy vegetarian chickpea & red pepper coconut curry is full of fragrant spices, and finished off with fresh coriander and lime juice.

Chickpea & red pepper coconut curry

There’s few smells that enchant me as much as curry spices, cooking away along with chopped onion and garlic. It’s a strong, bold scent, never overwhelming though, but utterly satisfying. My knowledge of curries is still quite limited, yet that smell alone is incentive enough for me to learn more, experiment more, cook more, discover more, enjoy more. For the time being, my quite timid efforts focus on flavours which are anything but simple, yet are starting to feel familiar. [READ MORE]

Sausage & porcini bolognese

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Appropriately thick, deliciously aromatic and ever so slightly spicy, this sausage & porcini bolognese is comfort food at it’s best. Dig in!

Sausage & porcini bolognese

As much as I love pasta, I almost never make meaty sauces to go with it. I seldom cook meat in general, but that’s not to say I don’t enjoy the quite rare occasions when I’ll have it. Even though a steak doesn’t do much for me, I’m a sucker for thick, juicy ribs, a simple, spicy & refreshing thai beef salad and a good old bolognese. [READ MORE]

How to cook perfect pasta

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Delicious, comforting and endlessly versatile, pasta is a favourite with good reason. Here’s how to always cook it to perfection.

how to cook perfect pasta

My favourite dish of all time? Pasta, hands down. Always pasta. I may go through phases where I’ll develop a crush on, say, a curry, or a colorful rice salad and there are times when all I think about and all I make is soup. Yet, pasta is always number one, even these days which are all consumed by trying out different seeds & grains and pairing them with delicious vegetables and all sorts of crunchy things. Still, because of all these occasional crushes and the fact that I can never eat pasta in moderation, it is relatively rarely featured in our meals- and in here. Yet the love is there and it is very much real. [READ MORE]

Pumpkin, crispy bacon & feta muffins

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  Pumpkin-crispy-bacon-feta-muffins

I know it’s almost Christmas (wait, what???) and all I should be thinking of is presents (edible or otherwise) and delicious seasonal desserts. I know. But I still have a small (not so small) place in my heart for pumpkins. My go-to dishes are usually soup or a banana-style sweet loaf (minus the bananas) but this year I got on a serious muffin roll. There were sweet, nutty muffins with cream cheese frosting, but also generous sized savoury ones. Oh man, these ones were my favourite yet. [READ MORE]

Chorizo, kale & blue cheese pasta bake

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pasta-bake-4

Let’s start the week with the absolute best food in the planet: pasta (duh!). Ever since I was a kid I loved everything about pasta: all the varieties and their versatility, how they’re basically the perfect canvas for different sauces and ingredients, textures and layers. From a perfectly green, salty and nutty pesto, the elegance of a squid ink sauce, or the wonderful simplicity of a one pot dish, pasta is king. As part of a tuna salad, in a jar or featuring the best summer ingredients, to more wintery versions, featuring dark colours and no frills. And of course, my all time favourite version: covered in a cheese sauce and baked until bubbly, golden brown and delicious. If I had to choose one comfort food, it would be this. Every time. [READ MORE]

Coquina squash, quinoa & goat cheese salad

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Coquina squash, quinoa & goat cheese salad

It’s pumpkin season and I’m in love. And by pumkin, I generally refer to all you wonderful squashes out there. All the different shapes and colours and textures- every year I get so excited and overwhelmed, I end up covering every corner in our house and sneaking squashes and pumpkins into most of our meals: from soups, snacks and mini cheese pies to main dishes and dessert, come October, chances are there will be squash or pumpkin in there. [READ MORE]

Aubergine, garlic & feta stuffed loaf

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Aubergine, garlic & feta stuffed loaf

Every September, I’m dreading the whole back to school transition: until my work schedule is all figured out and most of my boring everyday affairs are in order, I’m constantly in a mild frantic state. At the same time, I love going back to parts of my routine, especially those involving exercising, eating and cooking. Even more so, I’m looking forward to the activity which involves the latter two, plus our friends: casual dinners at home.

Aubergine, garlic & feta stuffed loaf

Aubergine, garlic & feta stuffed loaf

One of my favourite things to make is a stuffed loaf- from a classic garlic & parmesan to this one, it really does not get easier and more delicious than this. When I first made this aubergine, garlic & feta stuffed loaf back home, I used the most delicious aubergines from our Friday farmers market, parsley from our pots and the best hand model ever, my sis. I’m now really looking forward to making it for our friends too, once we’re back from California and just in time to catch the summer’s last aubergines.

Aubergine, garlic & feta stuffed loaf

Aubergine, garlic & feta stuffed loaf

So, grab your favourite loaf (crunchy on the outside and soft on the inside is best) and get ready: aubergines, grilled for that perfect smoky flavour and mashed with garlic- a match made in heaven; salty feta and cream cheese for smoothness, lots and lots of fresh parsley, freshly ground black pepper and extra virgin olive oil too. Just perfect for stuffing our chubby, crusty, pillowy loaf and then our friends.

Aubergine, garlic & feta stuffed loaf

Aubergine, garlic & feta stuffed loaf

INGREDIENTS

3 small aubergines (or 1 medium)

3 garlic cloves

2 1/2 tablespoons fresh parsley, minced

1 1/2 cup feta cheese, crumbled

4 tablespoons low fat cream cheese

1 tablespoon extra virgin olive oil

sea salt flakes and freshly ground black pepper, to taste

METHOD

Preheat the oven to 200C (180C for air) and line a baking sheet with parchment paper.

Prick the aubergines with a fork and grill them until soft (you can do this on a grill, placing them on top of a hob or in the oven). Peel the skin off and mash the flesh using a fork.

In a medium bowl combine the aubergine mash with the rest of the ingredients.

Slice the loaf thickly (not all the way down) and spread the mixture between the slices.

Drizzle with some extra olive oil, wrap in foil and bake for 20′. Remove the foil lower the heat to 180C (160C for air) and bake for an additional 10′, or until your loaf is a lovely golden brown.

Remove from the oven and serve right away.

 

 

Spicy tomato & corn dakos

in Savoury, Small bites, Taste -

Spicy tomato & corn dakos

With the exception of a super rainy, gloomy Saturday, the weather in London has been almost unseasonably sunny and hot- and the forecast for this week is similarly bright and promising. We won’t be around for it, but luckily California also promises a beautiful Indian summer. And while I kinda can’t wait for pumpkins and apples galore, I’m happy to enjoy the beautiful summer produce for a little while longer. My favourites at the moment: juicy tomatoes and crisp corn on the cob. [READ MORE]