pear on toast with ricotta and a hot honey sauce

A brilliant brunch for pear lovers.


Ingredients

Serves 2

  • 2 slices of white sourdough 
  • One pear
  • 4 tablespoons of honey
  • A few tablespoons of butter
  • A tub ricotta 
  • A teaspoon of vanilla extract
  • A handful of walnuts toasted then chopped

How:

Slice the pears into thin slices. On a medium heat melt a tablespoon of the butter and gently sauté the pear slices till tender, how long will depend on how ripe they are, transfer to a plate.

Pour the honey, vanilla and a tablespoon of butter into the pan and gently cook till the honey is frothing  for a few minutes. Meanwhile toast the bread and butter it. Spread the ricotta on the bread (about quarter of an inch thick) and lay the pears on top. Spoon the hot honey over the top and sprinkle with the toasted walnuts. Serve straight away.

I shop at:
Waitrose
Sainsbury’s
Tesco
Lidl

easy imam bayildi

This aubergine recipe is absolutely one of my favourite things ever. It’s an ancient Middle Eastern recipe that is so delicious I could eat it every day. I serve it with warm flat breads, Greek yogurt (or Oatly crème fraîche if you are dairy free) and salad and it’s the perfect lunch or starter. It’s brilliant with my Baked Falafel too. Sometimes I add toasted pine nuts on top with the mint and parsley leaves. My friend Giada and I had it for lunch on toast with hummus and it was delicious.


Ingredients

Serves 3-4

  • 2 aubergine sliced into 1/2 inch thick slices lengthwise 
  • 1 small onion finely chopped 
  • 2 garlic cloves minced
  • 1/4 tsp of red chilli flakes
  • 1 teaspoon
  • 1 tablespoon of cinnamon (I think it needs quite a lot) 
  • 400g tin of chopped tomatoes 
  • Small bunch of mint
  • Small bunch of parsley 
  • 1 tsp of maple syrup (optional)
  • Olive oil
  • Salt and pepper to taste 

How:

Preheat the oven to 180c or 350f.

The cut aubergines can be salted and left to drain for twenty minutes then washed before use, however they have bred the bitterness out of some of them so I generally find it unnecessary. 

Fry the aubergine slices in a big glug of olive oil, on both sides till golden. Set aside. Fry the onion in a tablespoon of olive oil till it’s starting to go golden and add the garlic, cinnamon and a pinch of salt and cook for a further minute. Tip in the chopped tomatoes and  gently cook till the sauce, about 5 minutes. 

Place the aubergines in an oven proof dish or pan and pour over the tomato sauce. Cover with a lid or tightly with foil and bake for about for about one and a half hours or until the aubergines are tender. Sprinkle over the chopped parsley and leaves of the mint and serve. They are even better the next day after a night in the fridge. 

My serving suggestion below is with warm pita bread, salad, Oatly crème fraîche and lots of the herbs.

I shop at:
Waitrose
Sainsbury’s
Tesco
Lidl

Busaba thai calamari

This recipe is more of a review, I found it on Epicurious and it’s recipe for the Busaba Eat Thai squid which is one of their best dishes and everyone loves it so I wanted to try and make it myself. It’s really delicious and what really makes it is the sauce. It’s brilliant with Thai sticky rice and some stir fried pak-choi. The pickled peppercorns are optional if you can’t be arsed, but I love them and made a big batch to use on other recipes, like my curries. 

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karedok

This is my version of the all raw peanutty salad that comes from Indonesia, the ingredients I put in it are readily available in the supermarket, but if you can get Thai aubergines, which I couldn’t get, then you can add chunks of those too if you want it to be even more authentic, but it is delicious either way(it’s also a good fridge clearer outer using up veg from the fridge) You can serve it with rice if you want, or just on it’s own as a tasty healthy salad. 

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