It’s been a while since I have posted any recipes. I haven’t been as passionate about cooking recently, while I’ve been juggle uni, a testy toddler and constant onslaught of the flu. Cooking has been more a chore of late, but I’m hoping that now I’m on holidays I can experiment with some new recipes. I’m really excited to make some homemade pasta after watching the new docuseries, Salt Fat Acid Heat. If you have Netflix you must check it out and have your passion for food renewed.
So this recipe is just a quick lunch I prepared for myself and my partner, while our daughter was having some Nonna time. I was inspired by Spinach and Potatoes Baked with Eggs from Scandinavian Comfort Food. Since I was missing some of the key ingredients, I italianized it with what I had on hand. I also got to try out my new Lodge caste iron skillet, which I bought as an non-toxic alternative. It was a great to cook with and easy to clean.. Well easy for Marco to clean, since I’m the cook.
This dish can serve two hungry people or three, if you add another egg. I served it with a fresh green salad coated with my new favourite ingredient, Cobrum Estate Lemon Infused EVO. I also used this oil in the hash to infuse it with a fresh lemon flavour. If you watch the first episode of Salt, Fat Acid Heat, you will get why I’m a bit obsessed with EVO right now.
This recipe was not meant to be the star of lunch today. It was just meant to accompany the Roasted Carrot Hummus from my new amazing cookbook, Chloe Flavor: Saucy, Crispy, Spicy, Vegan, however, it was just so delicious I had to share it.
Do you hate coriander (cilantro) or just not that fond of it? I am not crazy about it myself and my partner really hates it. However, there is one way that we love it. When blended into a creamy pesto sauce, the taste transforms into something else.
We love coriander pesto drizzled over roasted potatoes. I usually serve it over roasted kipfler potatoes or roasted sweet potato mash (flesh removed from whole sweet potato).
Eggplant has to be one of my favorite vegetables. Whether it’s fried, grilled, or baked, it always makes a meal hearty and comforting. I mostly use the larger common variety as they are nice and fleshy and great to stuff, layer, and fry.
Another one of my favourite eggplant recipe which isn’t my own, but I love to serve at all our events is Roasted aubergine with sumac and tahini dressing. It’s one of those dishes that everyone wants the recipe for and easy to prepare in advance.