Crispy Fried Aubergine

When I was little, I didn't like aubergine/ eggplant. Now that I'm older, I can quite fathom why... Some things that wee-Kat didn't eat, such as blue cheese, make sense (even if I'm now a fan!) or tinned-baked beans (they're still ick!!)... But aubergine? It's just so nommy!!

My two most favourite preparations of aubergine are traditionally performed by my Da; either barbecued and marinated or barbecued and then wrapped around feta and chargrilled red peppers... YUM! But those are recipes for another time!

Today's recipe results in a crispy, crunchy exterior and creamy, egg-planty interior. I learned this from the Korean house-guest of a Childhood friend of my Ma's (try saying that 10 times fast!)... But I'm not sure of the actual origins.

Rich, Roasted Ratatouille

I like my ratatouille like I like my men: dark, strong, rich, a little bit sweet and tall with blue eyes. Wait. What?

Rat-Stew, as we lovingly refer to this dish in my family is a fabulous dish! Especially useful for using up those potentially slightly dodgy veggies left over from last week's veggie market... The tomatoes, and aromatics are kinda necessary - but the bulking vegetables can be anything that's not too starchy, really.

Funny story, apparently when I was little I would eat courgette but not zucchini. The theory behind this being that my Grandfather referred to

This version, which is oven roasted, comes from my darling Sam Stern's Student Cookbook... I love that book! I have confused many a Boyfriend and flatmate by asking, broken heartedly "Where's Sam? Have you seen him? I've lost him!"... And then predictably locating the book under my bed from when I was reading it before bed...

The roasting causes it to be much richer than the, more usual to me, stove top version... I've never looked back!!

Souper Thursday: Asian-Esque Beefy Broth

So; I mentioned last week (on what would have ideally been last Thursday; but was, if fact, last Friday... Whoops!) that it's a Swedish Tradition to serve soup on Thursdays. Which is awesome.

I'm using my love of Sweden and Swedish culture to influence what I am now referring to as "Souper Thursday" wherein I force my family to eat soup every Thursday. Thus far, this proposition has gone down remarkably well. It is coming into winter in NZ, after all.

I like soup.

This is an easy soup. It looks fantastic and classy.

Look at that classy soup. With that fancy, mixed focus photography.

But all it is is beef stock boiled with a couple of star anise and a few, whole cloves before being poured over vermicelli noodles and thinly sliced beef (here I used schnitzel)... Topped off with some bean sprouts and julienned carrots and cucumber, a soft(ish) boiled egg and sprinkled with fresh coriander and finely sliced chilli and spring onion.

And that's it. Honest.

In other news I'm about to move (back) out of home and down to my beautiful capital city... in the hopes that being in the city I want to work in will improve my chances of being actually employed.

I'm excited because this will be my first time cooking for one in my "natural" (or rather "familiar") environment! I will now be able to augment my previously "flat friendly" meals with meals and baking designed for one. Because, although I am no longer a student (I graduate in December - WOO!), I will still be on a budget, and cheap, flavourful and healthful food will still be my aim!

Here's to an exciting, if unknown, future together: you, me and this blog!

Skål!