With autumn in full swing, oven bakes are definitely my favourite type of meals 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 flavour.
Aubergine 2 ways: crispy fried cubes on top and smoky grilled flesh in a zesty lemon risotto…
Continue reading “Lemon and Aubergine Risotto by Ottolenghi”