And so after 2 years of burns, cuts and tears, The Jewelled Kitchen cookbook is officially out today and in bookstores across Europe and Australia, and the Middle East in a week's time (US launch is October 1st). My fellow blogging friends and I are celebrating by taking turns and posting a recipe a day on our respective blogs over the next couple of weeks. Some of us are even in for a reunion over the weekend at the Food Blogger Connect...
Wheat Berry & Puy Lentil Salad with Oven-Roasted Aubergine & Harissa-Yogurt Dressing Author: Bethany Prep time: 15 mins Cook time: 1 hour Total time: 1 hour 15 mins Serves: 4 Wheat berries are whole, unprocessed wheat kernels and the basis of all wheat products. They are high in fibre, with a characteristically chewy texture, and although they take a while to cook, they do not require soaking, which is a bonus. Harissa is a North...
I make this lasagna a lot and it's always a huge hit. It puts a sparkle in peoples eyes. It casts a spell. You can get them to do anything just make sure you make enough for seconds. Now, before my beloved Italian friends raise hell, I know this has nothing to do with a traditional Italian Lasagna. Primarily because it calls for mascarpone or ricotta and does not include a bechamel or ragu sauce. It might make some...
I made this dish a few months ago, when we were following a detox diet and decided to follow a vegetarian diet for a month. I have a fetish for veggies, and therefore didn't really mind the detox. Meanwhile my husband, suffered the first couple of days, constantly complaining he was hungry! But following dishes like this he began to embrace going veggie. So, I made this several times because it is very filling and the explosion of...