Burnt Eggplant Crostini with Garlic and Lemon

  Tonight I cook dinner from Ottolenghi and Tamimi’s Jerusalem, A Cookbook, and I know it’ll be delicious because everything in this book is excellent. It hasn’t failed us yet. On the menu: burnt eggplant marinated in olive oil, yogurt, lemon, garlic and herbs on toasted crostini, tangy caper and herb fish cakes, and a simple chopped…

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Herbed Cheddar Biscuits

This week I was given some new cookbooks as a gift- and I’m really looking forward to reading through them thouroughly and preparing some new and interesting meals. In particular, the one you’ll be seeing some recipes and photos from, is Jerusalem. I’m sure you’ve heard of it or own it, it’s all the rage.…

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