Aubergine Dip & Flatbreads

Aubergine Dip & Flatbreads

Well, just in case you haven’t realised this yet, I love eggplants and could have some no matter the way they are prepared! I used to buy eggplant dip – aka baba ganoush or caviar d’aubergine – and have always been quite scared of trying to make it at home. Though I did not look at a single eggplant dip recipe before, I though this would be a very difficult one and I wouldn’t see myself making this as an alternative to homemade hummus! A few days ago, I got quite bored of eating the same aubergine dip over and over which was too much on the lemon taste than the eggplant one. Then, I finally decided to look at recipes in books and realised that it’s so easy to make and uses only a few ingredients which got me like “I should totally try that!”. So here we go!

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Gremolata

Gremolata

No! Gremolata is not just a parsley based pesto – though it also is an Italian condiment – , it’s actually so much more than that and it tends to be much more versatile compared to a traditional basil pesto. If you’ve followed my previous posts, you know that I’m fond of herbaceous preparations and flavours. I feel like using herbs is an incredible way to enliven some basic dishes requiring tasty seasonings. You’ll, of course, be very happy to know that making this lemony gremolata only takes a couple minutes and very basic ingredients that you most probably have in your fridge and cupboard!

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Wild Garlic Pesto

Wild Garlic Pesto

Pestos are incredibly useful. I try to regularly make some of different kinds and use it up in the upcoming week. It is a true life saver preparation for busy weeks as you can use some over a pasta, rice or quinoa dish; as a spread or as a dressing basis to season vegetables or a salad.

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