Sounds great that. With working shifts, I need to have decent stuff batched cooked in the freezer. A good sauce is just throw chopped aubergines, sweet peppers, tomatoes, red onion, decent passata, smoked paprika, chilli, fresh basil/parsley, garlic and feta and roast or slow cook. Parmesan rind is good for a slow cook.
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If anyone fancies meeting at Bone Daddies Victoria for a TP Ramen Breakfast gathering, then I am down with that.
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Geez Chris, did you eat all of that yourself ?
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Is it good? Just realised it’s less than 5 mins from our office.
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It sounds like a gay sauna but I’m assuming it’s some kind of restaurant?
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Great, just as we have moved office from Victoria to Blackfriars. May need to make a detour.
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Ha! No, i haven’t been yet - just fancy giving it a go though!
Classic Greek business. Love gigantes plaki. We do this one several times a year - some feta on top and crusty bread on the side. Perfect vegetarian food.
Not all cookbooks are created equal, and I would add that my experience has been that the Ottolenghi recipes are generally very careful in the proportions/instructions–they were obviously tested extensively. I cook from Jerusalem frequently, and have yet to have a recipe fail.
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Apologies if it was posted here but reading this stuff was great and inspiring
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Cheers for the heads up re Ottolenghi, I’ve seen some of his recipes in the paper but haven’t tried as yet - will give him a whirl.
Talking of cookbooks, picked up this - it’s brilliant and fairly simple stuff… I even managed to coax my 17 yo lad into the kitchen to help as he likes a bit of spice. Dhal recipe is superb as is the chicken curry for the carnivores.
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