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Borani
An Iranian beetroot dip to be served with flatbread Continue reading
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Baked Aubergine Pasta (serves 2)
Set the oven at 200°C/Gas mark 6. Slice a large aubergine into thin rounds (1/4 inch). Place the rounds on a large baking tin in a single layer. Peel and crush three cloves of garlic and sprinkle over the aubergines. Add 250g of sweet cherry tomatoes. Spoon over 8 tablespoons of olive oil. Season with Continue reading
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Cauliflower with Anchovies, Capers and Tomatoes
The sauce for this recipe can also be used with spaghetti when it becomes spaghetti alla putanesca. Continue reading
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Chocolate coconut pudding
400ml tin of coconut milk4 cardamom pods, crushed1 cinnamon stick100g dark chocolate (70%) plus extra to garnishOpen the tin of coconut milk and spoon off 2 tablespoons of the thick cream from the top and reserve. Pour the rest of the milk into a pan and add the cinnamon and cardamom and heat until about Continue reading
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Scrambled Eggs Kerala
Serves 24 eggs, beaten1 small onion or shallot finely chopped1 dessertspoon coconut oil (the fragrant kind)1 dessertspoon chopped tinned tomatoes1 dessertspoon desiccated coconut¼ teaspoon turmeric¼ teaspoon ground cuminsaltpepperHeat two plates in the oven and prepare toast. Soften the onion in the coconut oil and add the turmeric and cumin. Mix in well and cook for Continue reading
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