So while I haven't cooked anything new this week, I have enjoyed yummy lunches packed with various dishes I made during a day-long cooking frenzy last weekend.
Behold, my delicious lunches:
Today I've been feeling under the weather, so I made a simple and comforting kitsune udon soup, inspired by an adorable anime I've been watching. In Gourmet Girl Graffiti, the main character cooks this for her cousin when she has a cold.
It was very warm and filling! Definitely something good to whip up on a weeknight.
Recipe here. I also added some wakame seaweed for extra nutrients.
And just for funsies, I thought I'd post some random pics of other things I've made and eaten recently, including baba ghanoush, pumpkin spring onion pancakes, and mejadra (lentil rice dish with fried onions and cucumber coyo sauce, also from Ottolenghi's Jerusalem) made by my friends for a dinner party last week. Yummm.
My last aubergine post for a while, I promise! I've just been excited that the footscray market has them super cheap.
Today I made Chermoula aubergine with bulgher and yoghurt, from Ottolenghi's Jerusalem.
I used a spice mix from my favourite Middle Eastern market, Oasis Bakery. It's a little way away from where I live, but whenever my friends and I head down that way, we always stop there for falafel wraps and yummy Lebanese donuts. They stock an amazingly diverse range of spices, each of which have funny little stories printed on the lid. :-)
The Chermoula mix (which contains paprika, cayenne, black peppercorns, among other things) had instructions on the pack to blend it with some onion, fresh mint and coriander, and garlic. I also added some chopped preserved lemon, and oil, as per Ottolenghi's recipe. This mix was spread on the aubergine halves and then they were baked for about 40 minutes.
The bulgher was really easy, I've never made it before but it turns out to be a lot like couscous: just pour a cup of boiling water over a cup of the grain and let it sit to absorb. Then I added some currants instead of sultanas because that's what I had on hand, flaked almonds, some more fresh herbs, spring onion, lemon juice, and salt. The recipe also calls for chopped green olives but unfortunately I'd run out. It was still tasty though. I served the aubergine and bulgher with some plain coyo coconut yoghurt.
Overall, the Chermoula was maybe slightly too spicy for me, next time I think I'll use less of it in the blended mixture, or make my own spice mix with less cayenne.