Chilled Lemon Yoghurt with Hot Charred Tomatoes is a beautifully balanced dish that contrasts cool, creamy yogurt with the smoky heat of blistered tomatoes. This is a recipe based on an @ottolenghi dish. The original is super tasty, but requires a bit more time and a bit more ingredients. I wanted to keep it as simple as possible, it was Sunday after all, and I was already making a few other dishes. Glad to say this turned out super tasty as well! The yogurt is infused with lemon zest, adding a citrusy lift. The real magic happens with the charred tomatoes burst…
Mediterranean
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Continue ReadingAll of a sudden this dish of Aubergine Schnitzel with Chickpea Stew was all over the place and it was mouthwatering every time I saw it: Aubergine Schnitzel! Such a great idea, it takes bit of time but is really easy to make. Soft and silky aubergine steaks coated in…
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Continue ReadingEasy Romesco Sauce – a rich, smoky, and utterly moreish Spanish classic that’s ridiculously easy to make! Traditionally from Catalonia, this bold red sauce is packed with roasted red peppers, nuts, garlic, olive oil, and a touch of sherry vinegar for the perfect balance of smoky, tangy, and nutty flavours.…
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Continue ReadingEasy Baked Chicken Parmesan Meatballs – juicy, golden, and packed with flavour! These little bites are crispy on the outside, tender on the inside, and loaded with Parmesan, herbs, and garlic for the ultimate savoury, cheesy goodness. They make the perfect appetiser to nibble on with drinks, or you can…
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Continue ReadingPortuguese Caldo Verde—a hearty, rustic, and deeply comforting soup that’s packed with flavour. In other words, a potato and kale soup with chorizo, but trust me, it’s so much more than that. Many of our food adventures have been inspired by Anthony Bourdain, and this dish is no exception. We…
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Continue ReadingAnother great way to use wild garlic is in this Wild Garlic, Spinach & Feta Pie (Spanakopita)—a delicious twist on the classic Greek dish. Traditionally made with spinach, feta, and flaky pastry, I swapped out about a third of the spinach for wild garlic, and wow, what a flavour boost!…
