Aubergine, Pepper salad

I'm sitting at the airport at the moment and wondering how things have changed, how life has moved on and even what I enjoy has changed. The term salad used to evoke a sense of something you had to do in order to get to the good stuff or something that only herbivores would eat. It also evoked feelings of annoyance because it was coupled with diet and suffering and those crappy glomail adverts.

As I embarked on my life-style change, I started looking at some vegetables/fruit differently and after I went to Morocco and tasted some of the most amazing salads without a leaf in site. The other thing is that I also went through a stage where I could not eat any more meat, so I just felt like eating vegetables only.

I usually post pictures of some of my dishes on Instagram. My follower's on that platform would request a recipe to the salad. I found this request weird because you just put stuff together and voila salad! but I changed my thinking to realise this is like making any other dish and the salad is the end result.

This post is the start of a departure from the "main-course" type meals that I have been blogging so far. I do not have a step by step picture account but with a salad one picture is enough to convey the idea.

I hope you enjoy the directional change.

Ingredients
1 large aubergine
1 yellow bell pepper
1 Tbsp olive oil
1 Avocado
2 Tbsp feta
10cm long piece of cucumber
Pepper

Method
Dice aubergine and yellow bell pepper, mix with olive oil and place in air-fryer for 30mins
Turn/mix the aubergine/pepper once after 20mins in air-fryer
Remove aubergine/pepper and let cool (15mins)
Dice up avocado and cucumber and place on aubergine/pepper
Sprinkle feta
Grind some black pepper and add additional olive oil for taste

Enjoy!

Please give feedback if you tried and enjoyed the recipe.

Mushroom Cupcakes

Well well well, how lazy have I become!, posts being few and far between. I now realise putting a post at a specific time very week consistently is a very challenging undertaking and I respect people who do it, very much.

I have made a mid-year resolution to try and blog consistently, maybe once or twice a week. Project LOL has developed nicely and I have not posted in 4 months in that direction.......soon.

This recipe was born from what is left in the fridge category. This type or recipe might have already been around but I did think this up on my own. The originality might be in doubt but the thought process shouldn't. This recipe made quite a wonderful breakfast.

Ingredients:

1. 5 Portobello Mushrooms (real big curly beasts, that create a "cuplike" centre)
2. 2 cloves garlic (crushed and diced)
3. 2 Tbsp Olive oil
4. 2 eggs
5. 1 handful coriander (dandhia/dania/dhania)
6. 1/2 tsp crushed pepper
7. 2 Tbsp Feta (Approximate)

Method:

1. Pre-heat oven to 220 degree C
2. Place mushrooms on baking tray, garlic and brush olive oil on mushrooms
3. place mushrooms in oven
4. Insert eggs, diced coriander, pepper in bowl and whisk/beat until you get a running mixture
5. Once mushrooms give a nice cooked smell (10mins), remove from oven and increase oven to grill
6. Insert mixture into mushroom "cup" and sprinkler feta on top
7. Place mushrooms back into oven
8. Watch until top of mushroom becomes slightly crisped
9. Remove from oven and enjoy!