“Happiness Pasta, Sweet Tomato, Aubergine and Ricotta” from “Everyday Superfood”

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Kirstin: So Ella and Miles, you’re not so convinced about this happiness pasta, I can tell.

Ella: I’m not very keen on the texture.

Miles: Me neither.

Tom: It just feels too worthy. And the ingredients do not come together as a whole.

Kirstin: I know what you mean. That said, I like the addition of the ricotta and you know how much I love aubergine!

Tom: It’s just not doing it for me, I’m afraid to say.

“Happiness Pasta, Sweet Tomato, Aubergine and Ricotta” from “Everyday Superfood”

“Honey and White Miso Aubergines” from “A Modern Way to Cook”

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Miles: Is this a kind of meat?

Tom: No, it’s a vegetable that can taste like meat if you cook it right.

Miles: But what is that crusty stuff on the top?

Kirstin: That’s the yummy, delicious part.

Tom: It’s fantastic. Give it a go! In this meal, there are carbs, the vegetables and the meat substitute. That’s my kind of meal.

Kirstin: I love the umami you get from this recipe. Oh yes, definitely cooking this one again!

“Honey and White Miso Aubergines” from “A Modern Way to Cook”

“Mixed Vegetables and Yoghurt with Green Chilli Oil” from “Plenty More”

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This is a delightful dish.

Is it a bit of a faff? Of course it is. Consider the source. But is it worth the effort? Absolutely.

To be fair, it is not the healthiest of dishes, with all the deep frying of the vegetables, which were aubergines, courgettes and red peppers. But perhaps this is why it was so delicious. Deep frying makes EVERYTHING better. Even Mars bars (especially when buried under a mountain of ice cream. But I digress.)

The minty yogurt and chilli and herb oil over the top elevated it to a new level of deliciousness.

Just writing about this again is making my mouth water. When I discovered at the end of the meal there was tiny bit left over, I can’t tell you how happy I was thinking about what my lunch the next day was going to be.

Yum. Highly recommended.

If you would like to make this yourself, and I strongly recommend that you do, find the recipe in The Guardian by clicking through this link.

“Mixed Vegetables and Yoghurt with Green Chilli Oil” from “Plenty More”

“Troife, Aubergine, Cherry Tomatoes and Pecorino” from “Bill’s Italian Food”

 

CBAMPastaThis is another Meat Free Monday special.

It’s funny, but when I cast around for ideas for Meat Free Monday every week, believe it or not, pasta is not the first thing that springs to mind. I tend to think more of vegetable curries than I do pasta, which is absolutely mad, given that pasta is the easiest, most meat-free meal you could make. Maybe I don’t think of it more often because I want to try something different, and pasta definitely is not that. But I digress.

This was good, but it definitely wasn’t a “Done in 15 minutes” kind of meal. First, I used up three different pots in the making of this dish, which is somewhat extreme for a pasta dish. Grilling the aubergine was a great idea, but it wasn’t clear from the recipe if you should serve whole grilled slices, or cut them smaller after grilling. I opted for the latter.

As you can see from the picture, I didn’t use troife. We love troife– it’s the long slightly curly pasta– but I couldn’t find it in any of the local shops. Bill says you can use any kind of pasta, so I did.

Will I make this again? I’m not so sure. Personally, I love aubergine, but the rest of my family doesn’t feel the same, so that’s a problem. Also, I was a bit bummed out by the amount of clean up necessary for a simple pasta dish– as delicious as it was.

 

“Troife, Aubergine, Cherry Tomatoes and Pecorino” from “Bill’s Italian Food”

“Cheese and Aubergine Oven Bake” from “Food”

If you would like to make this yourself, the recipe is posted on Food24 here. Enjoy.

Andrew (12): So this is from the new cookbook?

Maureen (enthusiastically): Yes! A month of vegetarianism. This should be interesting.

Andrew: Hmmm. Is all I can say. Then I want you to write, “Andrew pulls an unamused face.” [Andrew pulls an unamused face.]

Nicholas (9): I think it’s false advertising to call the cookbook “Food” but for it to be only vegetarian recipes.

Maureen: I don’t think it’s a bad thing that we eat more vegetables. It’s probably not a bad thing to try. Now what do you think of this?

Tim: I think it’s great.

Maureen: I think it’s lovely.

Continue reading ““Cheese and Aubergine Oven Bake” from “Food””

“Cheese and Aubergine Oven Bake” from “Food”

“Thai fishcakes”, “Thai green chicken curry” and “Lime jelly with lychees” from “Bill’s Everyday Asian”

Tom: Wow. A Thai feast.

Anna: If we were at your mum’s, we’d have those lovely crunchy things!

Tom: Kroepoek? Yes, my mum does Indonesian ones. But yes. I know what you mean. Anyway, the fishcakes were fantastic. What was in the relish that made it sweet?

Anna: Sugar.

Continue reading ““Thai fishcakes”, “Thai green chicken curry” and “Lime jelly with lychees” from “Bill’s Everyday Asian””

“Thai fishcakes”, “Thai green chicken curry” and “Lime jelly with lychees” from “Bill’s Everyday Asian”

“Rigatoni with Aubergine” from ” A Taste of Home”

Anna: You’ve just said she’s ruined aubergines.

Kirstin: She has. I like my aubergines crunchy. These are soggy and taste of vinegar. I mean what was the point of frying them if we then had to stick them in the sauce like that?

Anna: I don’t mind a soggy aubergine and I don’t mind the taste of vinegar, but I can hear what you’re saying. We think perhaps this would work better if you added the vinegar to the tomatoes first and then added the aubergine.

Continue reading ““Rigatoni with Aubergine” from ” A Taste of Home””

“Rigatoni with Aubergine” from ” A Taste of Home”