For those of you who don’t know, though I expect many of you do, baba ghanoush is a dip of Levantine origin made using charred aubergine (eggplant). In its traditional form it contains ingredients similar to hummus, though this version diverges from the norm just a smidge. To be perfectly honest, as one must, I prefer hummus to the more traditional versions of baba ghanoush. However, spices like cumin and coriander seem to work exceptionally well with aubergine, a fruit I’m not particularly fond of, and serve to bring it well and truly to life.

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Mushroom Soup Recipe

If there’s one thing the downturn in weather condition in the latter days of September denotes, it’s that soup can once again make a legitimate claim to roughly a third of my diet. This year, the contrast in diet between summer and autumn seems particularly pronounced. As far as I can tell, the reason for this is two-fold; firstly, I was in Spain only a month ago, enjoying indecently balmy weather and; secondly, the weather in Britain really is living up to its reputation. Indeed, as far as I can tell, whole cities have been swept away by torrents of water, so comprehensive has the media coverage been here. However, as has been suggested, the weather hasn’t had a particularly negative effect on my diet since soup, one of my favourite types of food, is back on the menu!

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Rosemary and Garlic Farinata Recipe

Farinata is one of those things that almost no one has heard of, or tasted, yet it is so simple and delicious that no one seems to be able to explain why. I’d been meaning to try it for well over a year, but for some reason never got round to it. This process of forgetfulness seems to repeat itself and in the wake of my blog is a perpetual trail of dead and forgotten ideas. Indeed, had it not been for the fact that Shira, of in pursuit of more, posted her own recipe for farinata a week or so ago, this probably would have been accidentally consigned to the archives of my mind. Thank goodness that wasn’t the case; as I’ve already mentioned, farinata is exceptionally flavoursome and FrugalFeeding really couldn’t do without it! Thanks, Shira!

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As I read back on my previous blondie recipe, it occurred to me that the weather takes a turn for the worse every time I make them. Indeed, it’s raining cats and dogs outside – so much for British summertime – though it’s hard to say whether or not it rains because of blondies. Either way, these blondies are awfully delicious and continue to propagate the exponential growth of my love for ground almonds – they have simply the most wonderful texture.

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