AubergineWithCouscous

I took a walk in the garden this morning, and the vegetable patch had three purple aubergines waiting to be harvested. It is the beginning of the monsoons, so organically grown, rain washed, fresh produce is hard to resist, and this is what I ate for lunch! Ingredients 2-3 long aubergines, diced 1 inch ginger, peeled and chopped fine 1 ripe tomato, finely chopped 1 teaspoon cumin seeds 3-4 cloves 1 inch stick of cinnamon 1 bay leaf 1/2 teaspoon chilli powder salt 30ml olive oil 1 wedge of lemon 3-4 sprigs of parsley Method Toss the aubergine in half a teaspoon of salt and…more

ReadyPasta

I tend to keep a lean pantry, which often means I am most hungry and eager to cook when there is practically nothing in my refrigerator! That always leads to the simplest recipes that can be whipped together easily and quickly – and most often these are the best eaten cold too! This pasta was equally delicious as a fresh, warm bake as it was the next day when pulled out of the fridge and eaten cold! Ingredients 200g pasta of your choice (I also used Slyly Simple’s fresh beetroot macaroni for this one) 75g ricotta cheese 1 cup of fresh peas, boiled until al…more

CashewVegetableSweetSour

Fresh cashewnut curry is a konkani delicacy, made from the fresh cashews that have just been harvested from the tree and before they are roasted or processed. This is a tricky ingredient to get hands on, for it has a really short shelf life and needs to be consumed really soon after harvest. Luckily, they freeze well so I make sure I have a frozen lot at all times in my fridge. This curry is quite far from the original, mixing the konkani flavours with an oriental touch. It should work with plain or fried rice or even as a sauce with fritters. Ingredients1 cup…more