The Stuffed King (Stuffed Baby Aubergine in Tomato Sauce)

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Stuffed vegetables are a very popular in the Middle East; stuffed zucchini, aubergine, carrots, potatoes, cabbage, vine leaves and more. The most common in my house growing up where aubergine, zucchini, vine leaves and cabbage. My Mama could spend hours making large pots of these stuffed vegetables that could last from hours to days. They are a real family favourite. While these are usually stuffed with meat and rice, I have made mine vegetarian and a lot more nutritious.

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Warm Rainbow Cauliflower, Toasted Nut & Tahini Salad

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Autumn is a great time of year for warm salads. It’s not very warm outside, but it’s also not too cold yet. Leafy summer salads don’t appeal, but neither does hot stews, so this salad is the perfect gateway between the seasons. This warm salad is especially autumnal with the beautiful green and purple cauliflower. I love roasted cauliflower, as you will have read in a previous post, as it reminds me of the exceptionally tasty, but not so healthy deep-fried cauliflower I grew up with in my Mama’s very Middle Eastern kitchen. Roasting gives you all the flavour and texture, but it supremely better for your health.

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