Good, quick
- lemon zest
- lemon juice
- rocket
- pine nuts
- 4T olive oil
- Linguine or similar
- salt
- whole wheat penne
- extra virgin olive oil
- butter
- all-purpose flour
- vegetable stock
- half-and-half
- Dijon mustard
- grated lemon zest
- black pepper
- grated parmigiano-reggiano cheese
this is crazy super delicious. and easy, too!
- light brown sugar
- olive oil
- water
- soy sauce
This is a staple dish in India where I grew up, and something you could cook any time of the year since it doesn’t need too many ingredients. It’s just as tasty as the more complicated versions that you can find in recipe books. I eat this with roti, brown rice, or make it more watery for a tasty soup. The advantage to having this outside India is that you don’t have to watch out for the occasional small stone mixed in with the lentils :)
- nigella
- ground turmeric
- cumin seeds
- bay leaf
- garlic
- ghee or oil
- red lentils
- salt and freshly ground black pepper
- sea salt and freshly ground black pepper
- extra virgin olive oil
- ripe red or yellow tomatoes
- lemons
- 200g/7oz feta cheese
Vegetarian
- teasons salt to taste
- pomegranate molasses
- olive oil
- 500g baby or large aubergines
- cinnamon
- allspice
- freshly ground black pepper
- water
- mint and feta to sprinkle over
goes with spiced lamb chops amongst other things
- chicken stock
- olive oil
Basil eggplant is a simple dish to make. The basil and chili pepper, however, turn the mundane eggplant into something exciting. It can also be made without peppers for kids.
In Thailand, the eggplants are green and long and unlike the big dark purplish eggplants that you can find in supermarkets here in the US. Purple Japanese eggplant is used in the pictures here, but any eggplant ie. American or Japanese can be used in this recipe.
- eggplants
- sugar
- fish sauce
- vegetable oil
- chili peppers
- dried parsley
- dried oregano
- salt
- cooked rice
- water