This post for Roast Aubergine with Tahini may sound dull but there is also harissa, red pepper, feta cheese and pomegranate piled on there. It is one that I have had in my drafts folder for quite some time. A discussion with my friend Fionnula recently about vegetarian meals prompted me to make it again […]
Those of you who follow my Facebook or Instagram pages will already be well aware (read – bored of me prattling on about the fact) that I was in London for a month. Hence the lack of blog posts.
I should probably come up with a more interesting name than Indian Roast Chicken for this dish. But to be honest, that is exactly what it is. I could call it tandoori but that would be incorrect so let’s not try to dress it up too much.
There is a famous recipe for Broccoli and Feta Salad in the Avoca Cafe Cookbook by Hugo Arnold. I have made it several times and it is really good, but as per usual I cannot leave well enough alone and have to add other bits and bobs to it.
I have been making various versions of this Creamy Mushroom Pasta ever since I tasted one in the Tannery cookery course a few years ago.