Aumonières d'aubergine au chèvre frais

Voici une recette élégante et gourmande qui conviendra parfaitement à vos dîners estivaux !

Pour les malchanceux comme moi qui subissent de plein fouet un temps affreux, ce genre de plat est l'idéal pour faire contre mauvaise fortune bon coeur :-)

Le soleil dans l'assiette à défaut d'être dans le ciel !!!

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Vegetable Curry

This is a Thai inspired curry, the amount of spice is up to you, and the potato and eggplant can easily be replaced with different vegetables of your choice, but these awesome vegies are two of my favourites!
Cook enough rice for 2-4 people, this curry will serve two hungry people or a few more less-hungry people ;)
Use organic, fair-trade/local ingredients where possible!

Boil 2 cups of…

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Pasta with Eggplant!


  • 5 tablespoons of Extra Virgin Olive Oil (this is because the eggplant soaks up a lot of the olive oil)
  • 1 large or 2 small eggplants (cut into medium sized cubes)
  • 1 large onion (chopped lengthwise)
  • 8 cloves of garlic (grated)
  • 2 teaspoons of tomato paste
  • ¼ teaspoon of turmeric (optional)
  • ¼ teaspoon of red chili power (or to taste)
  • ¼ teaspoon of salt (or to taste)
  • The juice of 1 lime
  • 6-8 fresh basil leaves (thinly chopped)
  • Handful of parmesan cheese (depending on how cheesy you like it add more or less)


  1. In a pan add four tablespoons of the extra virgin olive oil and once that has heated add in the onions and stir. Lower the heat to medium and add the garlic. Then add in the tomato paste, the spices and the salt. Stir for about 20-30 seconds to cook both the spices and the tomato paste.
  2. Add in the chopped eggplant and stir. Add the rest of the extra virgin olive oil and the lime juice and mix. Cover with a lid until the eggplant is cooked through but not mushy.  I like my eggplant fork tender. When done, or when the eggplant is the consistency you want to be take it off the heat.
  3. Cook a box of your favorite pasta according to the instructions; I like to use Whole Grain penne or spaghetti.
  4. When the sauce is ready** and pasta is drained, add the pasta into the saucepan.
  5. To this, add in the basil and the parmesan and mix so that everything is well combined and serve!

** If the sauce looks a little too dry, add a tablespoon of Extra Virgin Olive Oil or two tablespoons of water.

Please note that that I just chop and drop things into the pot quickly, this comes after many years of experience. If cooking does not come very easily to you, I would recommend having all the ingredients prepped and ready before you start to cook.