Today has just been one of those days. I spent 3.5 hours in a hospital this morning for an appointment that could have taken 30 minutes. There was a point in my (endless) waiting when I became convinced that if I were in charge of the NHS I could solve all of its problems of inefficiency. That gives you an idea of the day I've had...
I also had french today which always makes me feel francophilic. These two hours I have every week leave me motivated to become French- the first step being cooking like the French. While stuffed aubergine might not be quite the thing, baguettes and bread are. And nothing says good bread like Bertie the bread maker (YES she has been named)! Soon I will make baguettes. This might just motivate me to make an evening out of it. You can't have fresh french bread without cheese (dairy friendly - goats cheese for me!), and you can't have cheese without wine, and if there's wine there might as well be friends...
Keep posted. I'm sure there will be pictures. However, after all that wine and bread they may be blurry...
Now, on with the cooking! When dinner time finally rolled around I was in need of some culinary therapy so, I made this delicious stuffed aubergine (ate both portions and 4 pieces of cake. Don't judge me.). It's easy and hits just the right spot.
Ingredients (serves four):
500 g ground beef or pork
2 medium-large aubergines
1 onion- chopped
1 leek- chopped
2 garlic cloves- diced
handful of chopped mushrooms
salt and pepper- to taste
spices- to taste
Directions:
Pre-heat oven to 180 c
1. Cut aubergine in half length wise.
2. Scoop out insides with half an inch left all the way around- place in large bowl.
3. Brown meat with onions.
4. Mix browned meat, onions, leek, aubergine insides, garlic and spices in large bowl.
5. Scoop mixture into aubergine shells.
6. Top with goat cheese and cook until aubergine is soft.
7. Serve and enjoy.
Lots of love and bon appetit.
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