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.
A selection of photos from Genoa and Cinque Terre, summer 2012. No effects or colour enhancers used.
And me..eating pizza of course
All photographs copyright EatNowTalkLater © 2013. All rights reserved.
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.*
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!
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!
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.
Makes 4 mini portions
Takes around 15-20 minutes, plus chilling time.
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!
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:
All written content and photographs copyright Vered © 2012. All rights reserved.
This is going to be a love it or hate it recipe! Cauliflower and parmesan are both strong flavours on their own but bring them together and you get a deep roasted richness with a kick from the black pepper. I have never made cauliflower soup before, but I have eaten the vegetable many times in my mother’s Indian food and my father’s Italian food. Back in December I was inspired by the Hairy Bikers to bring the British cauliflower back into fashion. You may have seen my Cauliflower and Chickpea Curry recipe, but at the time I also vowed to try and make my own soup with the beautiful, cheap and underrated vegetable.
Like most of my recipes, this totally reflects my cooking style. This is a cheap, nutritious and easy recipe which can be made in advance. You can also easily adapt this recipe if you don’t like certain ingredients. For example, feel free to use much less black pepper if you’re not a fan. Use pecorino or gruyère for the dumplings if you don’t like parmesan. *If you prefer a softer dumpling, use white bread; personally I prefer brown.
This makes a delicious starter or light meal.
Serves: 4-6 as a starter
Takes: 1 hr 15 mins
Ingredients:
1 Cauliflower (medium-large), washed and cut up into florets
Leaves of 1 cauliflower, sliced
1 white onion, peeled and diced
1leek, washed and sliced
4 cloves garlic, peeled
1 tsp whole black peppercorns
700 ml vegetable stock (or boiling water and 1 stock cube)
3 tbsps creme fraiche
Pinch of salt
Knob of butter
Olive oil
For the dumplings:
2 slices brown bread*
25g grated parmesan
1/2 the cauliflower leaves, sliced
1 tbsp dried parsley (or small bunch fresh)
1 egg
1. Preheat the oven to 150′. Place the cauliflower florets, garlic and whole black peppercorns on an oven tray and drizzle with olive oil. Roast in the middle of the oven for a total of 45 minutes.
2. I recommend that you prepare everything else after you put the cauliflower in the oven. This shortens the cooking time. So – prepare the other ingredients.
3. In a large saucepan, warm up 2 tbsp olive oil and a knob of butter. When it is warm and clear, add the diced onion. Softly cook for about 5 minutes, then add the leek.
4. When the onion and leek have both softened, add the vegetable stock and half the cauliflower leaves. Stir the pot, and leave to simmer for 10 minutes.
5. Put your slices of bread in the toaster or oven to dry out. Then, place them in your food processor with the other half of the cauliflower leaves, parmesan, parsley, and egg. Whizz it all up!
6. By now the cauliflower should have roasted for about 45 minutes. Check that it is cooked and softened. If not, leave it in the oven for 10 more minutes. If it is, you can now take it out the oven and add the cauliflower and garlic to the soup pot. Stir the soup and put the lid on. Save the peppercorns.
7. Grind the roasted peppercorns with your mortar and pestle and add a pinch to the soup and a pinch to the dumpling mixture.
8. Roll the dumpling mixture into little balls. You should be able to make 10-12. Lightly grease a tray and then cook the dumplings in the oven for 15 minutes.
9. Mash down, or whizz up your soup! Whatever machine you have to smooth it out will be fine! Stir in 3 dollops of creme fraiche and a pinch of salt to taste!
10. Serve hot with a swirl of creme fraiche and 2-3 dumplings per person.
Enjoy! I would love to hear your feedback if you try it!
Tip: If you like it spicy, add a pinch of smoked paprika to the soup.
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There’s still two full days left of Passover. Are you wondering what to have for Friday night dinner? Are you bored of boiled and roast potatoes? Don’t even get me started on matzah!
Here’s a delicious recipe; it’s sweet, spicy and actually quite easy! Once you’ve prepared the chicken and sweet potatoes, they go in the oven, leaving you with an hour to wash up, set the table, make a salad or put your feet up!
This recipe is a perfect lunch or dinner during Passover or any other time. I used chicken thighs, but you could use legs or drumsticks instead.
Serves: 3
Prep time: 25 mins
Cooking Time: 1 hr 15 mins
Ingredients:
8 chicken thighs, skinless
8 shallots, peeled and halved
Handful of black olives, pitted and halved
1 lemon
1 tsp dried chilli flakes
Fresh thyme sprigs
3 cloves garlic, peeled and sliced
Olive oil
Salt & Pepper
3 large sweet potatoes, skin on
Olive oil
1. Preheat the oven to 220 degrees.
2. Get your pestle and mortar out! Pour about 4 tbsp olive oil in, with the sliced garlic and chilli. Squeeze in the juice of half a lemon. Grind it into a paste and then marinate the chicken pieces. Place them in an oven tray, ready to bake. Make sure every part of the chicken is covered.
3. Put the shallots and olives in the mortar to pick up any remaining marinade and then add to the tray with the fresh thyme and mix it all together with a pinch of salt and pepper. Place in the middle of the hot oven for 1 hour.
4. Cut up the sweet potatoes to small roasties size. Drizzle with a little olive oil and place in the hot oven for 1 hour.
5. During the hour that everything is cooking, check the food twice and turn both the chicken and the sweet potatoes. This helps keep the chicken juicy and stop the potato going crispy.
6. You can make your salad or vegetables in this time.
7. After the cooking hour, stick a fork in the chicken and check that the juice is running clear. If not, put back in the oven for another 15 minutes and check again. Make sure you turn the chicken pieces so that they stay juicy.
8. Take the sweet potato out the oven. Gently peel the skins off and put the soft part of the potato in a bowl. Keep the skins as we’ll use those for something else! Add a pinch of salt and pepper and mash the soft sweet potato.
9. Take the chicken out the oven and check again. When it is cooked through and running clear, add the other half of the lemon juice.
Everything should now be ready to serve with your favourite veg or salad. (Or if you are making this for Shabbat, you can place it on your hot plate now!)
It really is quite delicious and I hope you agree!
Enjoy!
Try making homemade crisps with the sweet potato skins.
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Great news readers! As well as my regular recipes and photographs here on my blog, I will now be posting kosher recipes over on CartoonKippah! They will be recipes inspired by my mixed Jewish background and will feature my own photography. Nothing will change on my own blog, I will just be cooking lots more!
My first post is a Kosher for Passover recipe for Fish Bites. It’s a healthy, cheap and low-fat recipe suitable for pescatarians, dieters, and those keeping Passover. Perfect for lunch or a starter. I hope you will check it out, enjoy!
We all know that whole grains are supposed to be good for us. Brown rice is healthy, filling, and slowly releases energy compared with white rice. Personally, though, I don’t normally like it! Even though I love lots of healthy foods, brown rice is not one of my favourites.
So, last week I came up with a way of making it a bit more tasty, by adding nutty, sweet and herby flavours. I still kept it healthy, but it was a big improvement from plain brown rice! This rice has a crunch from the seeds, a soft sweetness from the squash and a wonderful fragrance.
If, like me, you’re not a huge fan of brown rice, then try this recipe and let me know what you think. I will definitely be making it again!
Start to finish time: 1 hour
Serves: 2
Ingredients:
1 medium butternut squash
1/2 cup brown rice
big bunch of fresh parsley, chopped
1/2 vegetable stock cube
3 tbsp mixed seeds (any combination of your favourite seeds, e.g. pumpkin, sunflower, sesame)
garlic oil
Salt & Pepper
1. Preheat the oven to 200 degrees. Halve the round part of the squash and drizzle with garlic oil, a pinch of salt and pepper. No need to peel! Roast for a total of 40 minutes or until soft.
2. Peel and cube the long part of the squash and also drizzle with olive oil, a pinch of salt and pepper. Allow the larger squash to roast for about 20 minutes and then add the cubes to the oven.
3. Wash the rice and throw away the water. Then add the cooking water, stock cube and half your chopped parsley. stir and then cook as per the packet. Start cooking the rice when you add the cubed squash to the oven.
4. In a separate pan, toast the seeds for a couple of minutes or until they start to brown.
5. By the time the rice is cooked, the squash should be perfectly roasted and vice versa! Mix the remaining fresh parsley, toasted seeds, and cubed squash into the rice.
6. Add salt & pepper to taste. Serve in the larger part of the roasted squash!
Enjoy!
I love everything about food. I love cooking it, I love talking about it, and above all I love eating it! I’m obsessed with all things food; and that’s what my blog is about. My name is Vered, and I’m a 24 year old female living in London. I’m an ameteur cook and my love of food was heavily influenced by my parents. See my about page for more about me.
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