His recipe column in The Guardian recently had some experimental fusion dishes under the moniker “Yotam Ottolenghi’s fusion feast”, so what did I do: I combined elements of two of these dishes… Continue reading “‘Caponata’ with Silken Tofu by Yotam Ottolenghi”
The goat’s cheese pesto alone is worth trying out this veggie recipe… Continue reading “Roasted Vegetable stacks with Goat’s Cheese Pesto”
With autumn in full swing, oven bakes are definitely my favorite type of meal. Continue reading “Baked Ratatouille with Goat’s Cheese”
When I make Baba Ganoush (roasted aubergine dip), I always use the recipe from French chef Franck Dangereux – of The Foodbarn in Noordhoek, South-Africa – as a basis.
Whatever you call this one, a Tian Provençal, ratatouille or a confit byaldi, they are all very nice varieties of delicious Mediterranean casseroles!
Oven bakes are so convenient, especially for large groups, and due to the long oven-time, they are usually bursting with flavor.
Aubergine 2 ways: crispy fried cubes on top and smoky grilled flesh in a zesty lemon risotto…
Continue reading “Lemon and Aubergine Risotto by Yotam Ottolenghi”