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It’s been a minute since I’ve been on here, an

It’s been a minute since I’ve been on here, and in a move that will surprise absolutely no one, I’ve resurfaced with a recipe that features aubergine, tomato and red peppers. And chilli butter. And garlic yogurt. I’m nothing if not a one trick pony. BUT, in my defence though, I can’t think of a more versatile combination of ingredients. I use them in so many different ways: in ratatouilles, pastas, bakes, salads and dips, and I’m even plotting a savoury French toast variation with them. (You knew it was headed there.)

I use my burner to char the aubergines and peppers, which imparts an incredible smokiness to the dish. If for whatever reason you’d like to avoid doing this, roast them in a really hot oven to blister the skins. You won’t get that same smoky flavour, but it’ll still work and it’ll still be very good. Recipe is linked

Beans with zucchini, kale and boiled eggs | We eat

Beans with zucchini, kale and boiled eggs | We eat all kinds of things for breakfast. Pancakes, waffles and French toasts—in all their various forms—make an appearance at least every other weekend, as do savoury porridges, quesadillas, honey chilli potatoes (brilliant alongside Turkish eggs), fritters, ratatouille and grilled vegetables. Salads too – both fruit and veg. Given this, classifying something under the breakfast category becomes especially confusing. Case in point – these beans.

Dried double beans are soaked overnight and pressure cooked until tender and yielding. They are then cooked together with zucchini and kale, and finished with lemon juice, zest, basil, and Parmesan. Topping them with boiled eggs makes the dish more substantial and somehow breakfast-y? I don’t know, but either way as long as it tastes good, does it really matter? Recipe is linked

Chilly mornings, no slippers, trying not to step i

Chilly mornings, no slippers, trying not to step in peacock poo

Colcannon—a St.Patrick’s day staple—is a tra

Colcannon—a St.Patrick’s day staple—is a traditional Irish dish of mashed potatoes cooked with cabbage or kale. I usually make fritters or potato pancakes if I have leftover mash knocking about the fridge. (Not that boiling potatoes is hard work; please just cook some if you don’t have leftovers.) And in my quest to jam vegetables into everything, adding cabbage and spinach (I didn’t have kale) worked perfectly.

The burst tomatoes are exactly what the name implies - cooked in a pan until they burst open, they are perfect for that acidity and pop of colour for the fritters. Recipe is linked

I’m all about savoury oats these days. Here’s

I’m all about savoury oats these days. Here’s my spinach version that has fried garlic, ghee and lemon zest. Recipe is linked

Ratatouille with pesto cheese ~ You know how you e

Ratatouille with pesto cheese ~ You know how you end up buying a big bunch of basil, use a tiny amount in your dish and the rest just rots in your fridge? My solution to this recurring problem: pesto cheese.

Having pesto in your fridge makes more sense than hanging onto it in its perishable leaf form. For many reasons, the least of which is that it won’t have to be binned in two days. I always have a jar of it around which is how this idea came to be. I love the flavour of fresh basil in a ratatouille and this pesto cheese is a great way to achieve that. (Even if you don’t have pesto on hand, it makes sense to make some to use here—which I know beats the whole point of this exercise—but you’ll at least have some stashed away for another time when a dish requires a fresh hit of basil.) Recipe is linked

This won’t come as a surprise at all. Even if yo

This won’t come as a surprise at all. Even if you’ve only seen a tiny glimpse of my posts these past few years, you’ll know that I’m a bit obsessed with tapenades. Especially the olive kind.

These are so good, and they go fast. I’m pretty sure I’m not alone in this, but there’s something about keeping the beans whole that makes me crunch my way through an entire plate of them, like fries, whilst contemplating what else I should serve myself. In other words, make extra. Recipe is linked

Roasted tomato & red pepper soup | Let’s be hone

Roasted tomato & red pepper soup | Let’s be honest. You don’t ever have a dedicated ‘soup season’ when you live in a place like Chennai. Unless they’re of the chilled variety of course. Those we can do anytime of the year. But come October, when the weather turns and the rains set in, it’s the best time as any to get stuck into that soup vibe. Recipe is linked

Labneh with caramelized onions + chilli butter | n

Labneh with caramelized onions + chilli butter | not sure what category of foods this dish falls under - is it a dip? A side? A salad of sorts? None and all of the above? Who’s to say, but we ate it piled high on homemade garlic bread, so I’m leaning towards it being a dip. Recipe is linked

Leek, mushroom & egg quesadillas ~ I’m always so

Leek, mushroom & egg quesadillas ~ I’m always so confused about tags on Wordpress because we eat all kinds of things for breakfast (pasta! salads!) So does this fall under breakfast/brunch/lunch? Who’s to say, but they are nice though. Recipe is linked

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Recent posts

ROASTED AUBERGINE AND RED PEPPERS + GARLIC YOGURT + CHILLI BUTTER
BEANS WITH ZUCCHINI, KALE & BOILED EGGS
COLCANNON FRITTERS + BURST CHERRY TOMATOES

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