Food flags

Check out these amazing flags made with food most commonly associated with that country. I have never wanted to eat a flag so much! Honestly, I would eat any of these!

I think the flag for Thailand is the most creative, very clever use of the blue swimmer crab.

Which is your favourite? Comments below.

National flags made with food from the country

Indonesia

Last December I flew 17 hours to Bali, Indonesia to visit my sister.  The food was deliciously simple, often rice with meat or fish with a choice of sweet and spicy dips and sauces. My favourite dish was ‘gado gado’ meaning ‘mixed’. It is a plate of boiled vegetables served with a scrummy peanut sauce. I was only there for a week but here is a selection of foodie photos from Bali and the Gili Islands.

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Genoa and Cinque Terre

A selection of photos from Genoa and Cinque Terre, summer 2012. No effects or colour enhancers used.

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And me..eating pizza of course

And me..eating pizza of course

 

All photographs copyright EatNowTalkLater © 2013. All rights reserved.

Roasted Aubergine

This is my new favourite way to eat aubergine. I make it all the time. The flavours intensify in the oven and every part of the aubergine becomes delicious. It’s easy, simple, and there is no waste!

You can adjust the flavours depending on what you are serving it with. If you’re serving with Italian food, use fresh basil, dried oregano, and lots of garlic.

*Here’s a little extra something for you. If you make too much, or you want to try something different – scoop the fleshy aubergine out the skin when it’s baked and mix in the food processor with a dollop of yoghurt for a delicious homemade dip.*

Roasted Aubergine

Ingredients:
2 cloves of garlic, halved
1 tsp smoked paprika
1 tsp dried mint
pinch cinnamon
handful fresh parsley, chopped
squeeze of 1/4 lemon
Olive oil or garlic oil
salt & pepper

1. Pre-heat oven to 200 degrees C. Slice aubergine long ways and place on a baking tray.

2. Prick the aubergine with a fork and drizzle with olive oil. Rub the garlic onto it. Sprinkle the rest of the herbs and spices on top.

3. Bake for around 40 minutes depending on your oven. Before serving, use a knife to check the aubergine is soft and cooked all the way through.

I think it is delicious served as a side dish with Moroccan style lamb and cous cous.

Enjoy!

Summer Breakfasts

My six week holiday is coming to an end as I go back to work on Monday (and become a student again!) I have had such a brilliant holiday and seen so many friends, so thank you to everyone! I have surprised myself with how busy I’ve been, and so I have to apologise to all my followers for disappearing from Eat Now Talk Later recently. I’m sorry!

But now I’m back! It’s really hard to get back into blogging when you get out the habit and I wasn’t really sure where to start! So I’m just starting with a few photos of some of my favourite breakfasts from this summer.

Those of you who know me well, know I am NOT a morning person. I treasure my sleep greatly so I always resent the mornings. But, if you invite me out to brunch, I suddenly become all sociable! Ooh I do love a cooked breakfast!

Apologies for the quality of these photos, they were taken on my phone. 

Huevos rancheros at Banners, Crouch End. A lovely brunch with my darling friend Dasha. In the background you see gingerbread pancakes with bacon and eggs.

Toasted bagel with wilted spinach and a poached egg. Homemade brunch with my sister Danya-Zohar.

Birthday pancakes I made for Mr L, topped with nutella and banana.

Birthday pancakes for Mr L, this one with cottage cheese and honey.

Okay, I admit it. I love houmous and baked beans together!

Cheat’s Tiramisu

Oh, you know I love a quick, easy and delicious dessert! This is definitely all of those things.

It is not a completely authentic tiramisu recipe, but it is so effortless, so quick, and so tasty! I created it because I wanted to use up some leftover mascarpone, but I’m so glad that it worked out well because I will without doubt be whipping this up in a flash next time I need a quick treat!

You will need some shot glasses or very small ramekins. I think it looks best served in glass so you can see the beautiful coffee biscuits and creamy layers.

Cheat’s Tiramisu

Makes 4 mini portions

Takes around 15-20 minutes, plus chilling time.

Ingredients:

120g mascarpone
2 tbsp creme fraiche or double cream
5 sponge fingers
3 shots espresso coffee
2 tbsp cocoa powder and extra for sprinkling
2 tbsp icing sugar

1. Mix the cocoa powder with a 1/4 cup of boiling water, and stir until the powder has completely dissolved. Add the coffee, and if you have any you can add a little marsala wine too (don’t worry if you don’t have any).

2. Cut the sponge fingers into 4 quarters, and soak in the coffee-chocolate for 5 minutes.

3. Mix the mascarpone with the creme fraiche or cream and stir in the icing sugar. You can add more sugar if you like it really sweet.

4. Start layering the glasses. First put a teaspoon of creamy cheese, then a sponge quarter, and keep layering until you fill the glass. Smooth over the top with some cheese, and then decorate with a sprinkle of cocoa.

Chill in the fridge for at least 30 mins before serving. (A couple of hours is better.)

Buon appetito! Enjoy!

Oreo and Cherry Cheesecake

Once again I have been blogging over on CartoonKippah.com; this time a completely unique and delicious take on a chilled cheesecake.

I created this cheesecake for Shavuot, a Jewish festival during which we eat dairy foods. My mum usually makes several delicious Israeli style baked cheesecakes topped with all sorts of summer fruits. Some Jews will eat cheese blintzes, a thin pancake.

I love chilled cheesecakes because I love the biscuit base, and the fact that there is no cooking involved! (Unless you are making your own cherry jam!)

This recipe is perfect for Shavuot, or simply as a delicious summer dessert. Definitely one for the sweet tooth!

Check out the recipe here:

Oreo and Cherry Cheesecake

All written content and photographs copyright Vered © 2012. All rights reserved.

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