Forksticks

This is my modified version of Iranian Eggplant Dip (Kashkeh Bademjan)

What you need:
2 large Eggplant, peeled and sliced in chunks
2 Onion, sliced
1 clove Minced Garlic
2 Cups Fresh Mint Leaves, blend with 2 Tbsp olive oil
Olive oil for pan fried eggplants
2 Tbsp Sour Cream
1 tsp Ground Cumin
1 tsp Chilli Powder
1.5 tsp Tumeric Powder
1 Tbsp Fried Shallot, ready purchased from Asian grocer 
Pinch salt
1/2 Tbsp Soy sauce

1. Panfried eggplants in batches on high heat with a little olive oil. (ref picture). Set aside. Slice the eggplants into small pieces.
2. Heat a separate frypan with 1Tbsp olive oil and stir in the blended mint leaves till slightly darken and fragrant. Set the leaves aside.
3. Use the same frypan and cook onion till soften and caramelised. Add garlic, the eggplants #1 & mint leaves #2 back in. Mix well on the stove with medium heat.
4. Add all the spices into the mixture. Salt to taste and soy sauce. Stir in sour cream. 
5. Blend the mixture (optional) or use the spatula to mash the mixture into finer texture.

Garnish with some fried shallots and more mint. Serve with Pita bread or Greek Flat bread.

My latest curry obsession. It’s healthy, light and flavoursome.

Ingredients:
500 g turkey mince (can substitute with 2-cm cubes lean beef/lamb/chicken )
2.5 Tbsp oil
2 onion, finely sliced
4 cloves garlic, finely chopped
3 tsp grated fresh ginger
2 tsp hot ground chilli
1/4 tsp ground turmeric
1 Cinnamon quill, broken
6 Cloves
2 Cardamom pods, cracked
1 Tbsp Garam Masala
2 medium potatoes, peeled & cubed
4 Silverbeet leaves, finely chopped 
2 tsp salt

1. In a deep sauté pan, brown the meat and drain the oil, set aside. 
2. Heat up oil in the same pan, brown the onion for about 6 min, then add garlic, ginger in. Add all the dry spices in.
3. Pour in 2 cups of water and add salt. Cover and simmer for at least 20 min. Add potatoes and continue to simmer (partially covered) until both the meat and potatoes are tender (approx. 20 min), stir occasionally.
4. Stir Silverbeet into the curry and cook gently for 2-3 minutes until tender.

Check seasoning and serve.

One of my all time favourite – gluten free, protein rich and light summer meal.

What you need:
Half Butternut Pumpkin, peeled and cut into 2.5 cm cubes 
1Tbs extra virgin olive oil
2 tsp Moroccan seasoning
1 Cup Quinoa, rinsed and drained
2 Tbs Lemon Juice
4 Anchovies (or 1 Tbs preserved lemon/or capers)
1 Cup fresh coriander leaves (or continental parsley)

Preheat oven to 200°c. 
1. Use a bag, mix pumpkin, seasoning, olive oil and shake well.
2. Place pumpkin onto a baking tray with baking paper.
3. Cook quinoa with 2 cups of cold water in a saucepan. Bring to the boil and reduce the heat, simmer for 12 min until the liquid is fully absorbed.
4. Mix cooked quinoa, pumpkin in a large salad bowl. Add lemon juice, anchovies, lemon juice. Season with salt and pepper. Toss gently and serve.

This dish has endless variations that are passed on by our mothers, grannies and it’s the regional love and called for reminiscence.