Aubergine, brinjal, eggplant … whatever you call it, this beautiful vegetable is the perfect keto veggie fat bomb. High in fiber to negate the carbs, it has a wonderful sponge tendency of soaking up oils and seasonings and delivering a delicious meal. You’ll need a large aubergine, sliced in thick disks, marinated in herbs and garlic, brushed with pesto and tomato paste and topped with mature parmesan, then oven baked.
We bought some lovely goats cheese at the farmers market recently. We took a 2 hour train trip to a university town where there is an amazing art and craft market too. Included in this recipe is the lemon and basil goat cheese we had left over.
Autumn is here and that means winter squash!
Winter squash are wonderful and I love their flavour, especially the Delicata variety. When I bought this beauty I had no idea what it would end up as, I never actually plan a menu and nor do I shop with a recipe in mind. I just purchase what looks delicious in that moment. I tend to create recipes on the fly, they evolve from what is in the fridge or cupboard.
Well, Lasagna is not photogenic! But I think the flavour is worth the effort and there will be leftover unless you’re more than two in your household. I make meals on the weekend for work lunches to box up and this one is perfect. You start out by Continue reading →