I’m figuring out the scheduling of posts for this blog, and how best to post to reach other cooks/foodies and connect! I would really like to become a part of the cooking/blogging community, but I’m afraid its a little bit like this. I’d probably be like this, and end up just like this. (That last gif is stunningly close to my current growing-out-pixie-cut hair length. Add that to an exam/assessment schedule that threatens to knock my sanity and I am in hell.)
Let me know about your food adventures, and I’ll be delighted and tempted to stay in bed all day blogging forever and ever. Lets swap recipes and talk technique. I’m all ears!
Until then, this is my moussaka. The boyf refuses to remember what its called, and so he just calls it ‘mouse cakes’ – seeing as it is the most inauthentic moussaka to grace the blogosphere, I’m tempted to just call it that. But its a loose interpretation of the delicious greek lasagne and hell, I love it. Plus, eggplants are on crazy-sale, so when I make a shittonne of baba ganoujsh it goes nicely. You could also just use extra fried eggplant.
Finally, this could totally be made as a vegetarian dish by just omitting the meat altogether. The mushrooms add enough flavour/meatiness on their own and you could even ‘beef’ it up with some lentils. If you’re feeling extra fancy, add in some yummy kalamata olives before you slather the dish in baba ganoujsh. Read the rest of this entry »
This bad boy is pretty simple, but I really like the flavours. The only real trick is to make sure that the pan is oiled and placed into the oven to heat before vegetables are added, to make sure they become crisp.
This is not my recipe! It is for Nigella’s Inferno eggs, from her most recent ‘Nigelissima’ cookbook. I don’t like it over toast, because in whatever magical Nigella world her bread must not go soggy. Mine does, its not nice, and I like chickpeas a whole lot so I use them instead.
On Nigella: love her or hate her, her recipes are flawless. I have never had one fail (and believe me, I’ve made many, many recipes out of every one of her books – I have a library shelf devoted to her sweet sweet writings). I love her – I’ve been watching her since she was in her original BBC series and my mum paid extra for cable with her show on it. Sitting down and watching her Christmas special is a very precious memory for me, and I have loved the way she cooked before I was actually allowed to play with fire and sharp things myself.
Also, girl has had a lotta heartbreak in her life. The fact that she is a smiling, happy person, and works hard means I respect her a whole lot. I mean, look at this – she knows people parody her and still is OK with it! How gorgeous. She is just gorgeous.
SO! Onto my interpretation of her genius. I had some spare avocado and feta, and thought this would be a good start to my day. Deeelish. Read the rest of this entry »
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This is dedicated to my friend, who I will call ‘Schmalice’. She came up with the blog name, and also prompted me to make this recipe.
The problem with vegetarians are (nothing! I have no problems with vegetarians!) that they often have funny dietary requirements while also wearing leather shoes. Such hypocrisy is not found in my darling Schmal.
She knows that cheese contains rennet lots of the time (booo) and so, when we have a crisis-dinner-sesh I have to make sure that she is well catered for.
Enter, I kid you not, the vegetarian, run of the mill, no need to be refridgerated Shaker Cheese. The disgusting not-in-the-cheese aisle stuff. Doesn’t contain the nasty meatstuff (check the label, but I haven’t found any rennet in my local shops). The ricotta I use is also veg, but you’ll have to check the ingredients because its a gamble with the delicious soft cheeses. This pie also is delicious, and I ate at least 75% of the tray (a measley quarter with Schmalice and a half after she left) and didn’t save any for the working late boyf. Read the rest of this entry »