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Random ranting. Recipe: finger banana fritters with maple syrup

>> Thursday, August 27, 2009

Coconuty banana fritter

Anyone of you watches Mad Men? It’s my absolutely favorite show. Oh my, Don Drapper is super hot! I also love the writing and the casting. It seems like an almost perfect show.

I need to apologize for the photos. I am not really fond of this set. Normally natural lighting is what I prefer when taking food photos. However, recently I also experiment to shoot at night. Sometimes it works (like the matcha fro-yo shots) but I just miss the unevenness and softness of natural lighting. More experiments are needed for me.

Nonetheless, let’s talk about food. These finger bananas were selling like hot cakes at my local market. They are so small and cute. Unlike the normal variety, these bananas have firmer texture and not as sugary sweet. That is why I prefer those. Back in Vietnam, these bananas are very common. In Australia, they are harder to find and a bit dearer. So finding them is a perfect excuse to indulge in some simple banana fritters.

Banana and flower from the market

I came up with the fritter recipe after a bit of experiment in the past. Adding corn flour and baking powder to the traditional batter adds beautiful crunchiness. Coconut milk is sort of a one-off thing, given that I have some left over in the fridge. A lot of people would serve banana fritters with ice-cream. I just love them warm with a good drizzle of maple syrup.

A sweet ending like this is what I love!

Sweet ending

Finger banana fritters with maple syrup

This recipe also works for the normal banana variety. Just cut them up in smaller portion.

Ingredients
Around 6-10 finger bananas
Oil for deep-frying

100g flour
50g corn flour
A pinch of salt
¼ tsp baking powder
2 tablespoons brown sugar
2 tablespoons thick coconut milk
1 egg
100ml water (you may not use all of this. See the recipe)

Method
Make the batter first. Combine the flours, salt, baking powder and sugar in the bowl. Add egg, coconut milk and some water. Stir to combine. Adjust the amount of water so that you have a batter free of lump. The batter should not be thick and it should coat the back of a spoon thinly.

Peel the banana and half lengthwise.

Heat oil. Dip bana slices into the batter and coat thoroughly. Deep-fry until golden. Serve warm with maple syrup.

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Summer is near – Creamy matcha frozen yoghurt

>> Sunday, August 23, 2009

To celebrate warm weather, I use matcha to make creamy frozen yoghurt!

matcha ice

Summer is coming to Sydney, we all feel it in the air. The weekend weather has been gorgeous. It feels like winter has totally gone, and summer has rushed in early. Just beautiful and there is nothing to complain about.

Such weather is a perfect excuse to test out my newly purchase – an ice-cream maker. I owned one in the past, but it didn’t survive long after a few batches of sorbet. I hope the new Cuisine Art can withstand my (potentially extensive) usage.

What are your favorite ice-cream flavours? Being a chocoholic and coffee addict, I actually don’t really like these two flavours being served cold. I adore fruity ice-cream, and some Asian flavours like pandan, coconut, sesame and naturally enough, durian.

Truth to my taste, my first batch of ice-cream includes green tea (matcha) as flavouring ingredient. Ever since my green tea cupcakes, I have not used them much in cooking. (I used them for this purpose, if you ask!).

Anyway, there are quite a few matcha ice-cream out there, but I want something refreshing yet creamy, so this recipe comes handy. I change the recipe around quite a bit though. First off, the amount of matcha is almost doubled in mine. I also add in some cream together with the yoghurt to make it creamier. The result? Totally refreshing and delicious frozen yoghurt. Actually, the texture is so smooth and creamy, it’s almost like ice-cream.

I am sending this frozen treat to Weekend Herb Blogging. The ingredient featured is matcha. Out host for this week is
Prof. Kitty from The Cabinet of Prof. Kitty. Please head to her blog for the roung up!

Creamy matcha frozen yoghurt

Creamy matcha frozen yoghurt

Ingredients
3C whole-milk organic yoghurt
1C cream
1.5 tbp matha powder
1 scant cup sugar
Tiny drop of green coloring (optional)

Method

Make sure your mixing bowl is cold. Put all ingredients together in the mixing bowl.

Using a hand mixer, whip until sugar is dissolved, around 3-4 mins. Then, proceed according to your ice-cream maker manual.

Preparing for matcha frozen yoghurt


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Discount voucher from Menulog to all of you!

>> Friday, August 21, 2009

Who does not love sales and discounts? ;)

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Anyway, good news to all my readers in Australia. Here is the discount voucher you can use for meal order from Menulog.

Menulog Restaurant Delivery Guide
Australia's largest restaurant guide (20,000+ restaurants)
Order home delivery online (600+ restaurants)
Get $10 off on your first delivery order using this voucher code: 3ED728
Note: Available for participating restaurants only (which display the “accepts vouchers”) sign

The voucher is valid until November, 2009. All your visitors could use this on their first order on participating restaurants in the site that has "accepts voucher" sign. This could be used for a minimum purchase of $20.


Have fun and a great weekend of sunshine! :)


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A moment in life #28

>> Thursday, August 20, 2009

A corner of Sydney that I see almost everyday from my balcony. Sometimes, when it's raining, the scene is so much different. I wonder how the old city looked like?

Sydney - a different corner

"Here was my city, immense, overpowering, flooded with energy and light... And there was I, breasting the March wind, drinking in the city and sky, both vast, yet both contained in me, transmitting through me the great mysterious will that had made them and the promise of the new day that was still to come..."


Robert Drewe (From the Introduction to a book called Book of the City)


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Mid-week cooking - Spicy stir-fry whole-wheat noodles with tempeh and vegetables

>> Wednesday, August 19, 2009

Mid-week cooking with a tasty meatless noodle stir-fry

Mid-week cooking - Spicy stir-fry whole-wheat noodles with tempeh and vegetables

The notion of 'desperate dinner' in this blog article amuses me. I think most of us agree that mid-week cooking can become a chore, boring one I mean. For me, it’s been hard trying to get enough motivation to cook at home almost everyday. I wonder how my mom coped in the past, cooking, raising two kids, doing her PhD and working at the same time? Mind you we did not have any home help back then either. She’s truly an incredible woman. Our meals were simple yet very healthy, all thanks to mom.

I feel like starting a new habit of documenting some of my mid-week meals on this blog. Besides all the more elaborated dishes I love to do when time is available. I am not sure how long this will last. Let’s see. And I am not entirely good you know? If cooking becomes too much, I normally just jump to Chinatown and grab something quick. But with my sister living here, the responsibility has increasesd and so has my efforts for dinner. Well, at least I do not have to wash the dishes. That's a bonus.

The recipe for today is one of my favourite way of cooking tempeh. I have never been a big fan of tempeh (fermented soya beans) until I discover a tip recently. Marinade it well and the flavour is much more agreeable. Then you can toss it through anything, like I did with this Southeast Asian inspired spicy stir-fry noodles.

Chinese whole-wheat noodles are chosen here, but of course other types of noodles (thin egg or hokien varieties, even thin spaghetti if you wish) can be substituted. Seasonal vegs (whatever you have in the fridge) can be used and substituted freely. Oh, the eggplant is really nice in this dish so try to use it if you can. Korean pepper paste can be found in most Asian stores.

Mid-week cooking - Spicy stir-fry whole-wheat noodles with tempeh and vegetables

Spicy stir-fry whole-wheat noodles with tempeh and vegetables

Ingredients (for 2 servings). Adjust the pepper paste if you don't like it hot.

150g tempeh, cut into thin strip
1 /2 tbp soy sauce
½ tbp sweet soy sauce (kecap manis )

150g whole-wheat noodles, cook as per packet direction

2 tbp light flavoured oil
1 clove garlic, crushed
1tsp minced lemongrass (I used the frozen one)

1 red capsicum (bell pepper), cut into strips
1 small Asian eggplant, cut into 1cm slices
Some broccoli
1 lime leaf, sliced thinly (I freeze the bag of lime leaves)

1 tbp Korean hot pepper paste (Can be substituted with sweet chili sauce. if this is the case, do not use sweet soy sauce for seasoning)

1-2 tsp soy sauce (or to taste)
Sweet soy sauce, to taste

Direction:
1. Marinade the tempeh with two soy sauce for at least 30 mins.
2. Cook the noodles as per package direction, drain well. Keep some cooking liquid around.
3. Heat 1 tbp oil in a wok. Quickly fry the tempeh strip until crsip. Take out and set aside.
4. In the same wok, heat another tbp of oil. Put in garlic& lemongrass.. Stir until fragrant. Now add in your eggplant first. Cook a bit (2 mins) then toss in the rest of the veg. If the mixture is a bit too dry, add in a few tablespoons of hot water (from boiling the noodles). Cotinue to stir until the vegs are cooked but still have some crunchy bite. Toss through the noodles, lime leaf and the tempeh. Add in extra soy sauce, pepper paste and sweet soy sauce to taste. Dish out and serve immediately.



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Weekend Herb Blogging #196 - The Recap

>> Monday, August 17, 2009


It has been such a pleasure to host the WHB this week. I have learned so many new ingredients, inspired by delicious dishes and discovered some new food blogs to read.

There are a lot of interesting dishes in this round up, so without further delay, let’s dig in!

My new friends over at the Ravenous Couples have cooked one of my favourite Vietnamese dishes – betel leaf wrapped beef. Traditionally made with beef, the betel leaves give a lovely aroma to the dish. Head over to the post to read more about the cultural significance betel leaves play in Vietnamese culture as well!


Over at 80 breakfasts, ChicaJo has been busy enjoying her lovely tomatoes, which are at their best right now. You will have to agree with ChicaJo that when you have access to the best quality tomatoes, the simpler the preparation, the better. That's exactly what she has done with this beautiful tomato salad.







The next post brings us all the way to France, where Dhanggit is enjoying summer with her family. And this Nectarine Raspberry Meringue Ice-cream Cake is the perfect way to celebrate summer and chill out.








Closer to home, we have a lovely salad from Anna of Morsels & Musings. Simple it may be, but sliced palm heart, drizzled with vinegar, olive oil and parsley is the perfect snack.







This next dish features stinky petai, something I have been dying to try. Thanks to Ann from Pig Pig's corner, now I know of a delicious way to enjoy these beans. Anything would taste better with home-made sambal belacan, I figure.



Rachel from The Crispy Cook brings us a lovely version of dolmades, Stuffed Grape Leaves with Zucchini and Cilantro. I love this recipe since Rachel has used zucchini from her garden and home-prepared grape leaves.




Ben from What's Cooking is sharing with us his love for pears, the 'gift of the gods'. His post details excellent health benefits of this fruit, together with a lovely pear recipe that he has been making again and again. Don't miss out!







"What a wonderful vegetable is broccoli
Its green branches are prettier than any tree

I love it for dinner

It’s always a winner
So pile some up on my plate for me
" - These lines are from the wonderful Johanna at Green Gourmet Giraffe Blog, who shares with us a comprehensive and musing post about broccoli. She also includes lovely broccoli recipes as well!

Elle from Feeding my enthusiasms got an ingredients I have not seen around to feature - Lemon Cucumbers. Using lemon cucumber, together with riped tomatoes from her own garden, Elle creates a refreshing summer salad with "with sweet and savory, soft and crunchy all together".



Susan of the popular blog, Wild Yeast, joins the fun of WHB with a special ingredient - Hemp Seeds. Do you know that hemp seed is a subspecies of Cannabis sativa, of which marijuana is a different subspecies? Could eating hemp seeds cause one to fail a drug test? A lot of interesting information is shared in the post. And don't forget to drool over Susan's bread. I know I always do!


Next up, Nina from My-easy-cooking has a good looking and refreshing dish to share, Blackforest Ham, watercress and Camembert wraps. It is a simple dish, but really delicious especially when pairing with the creamy fresh herb dipping sauce.



From the tropical island Singapore, LK at Food-4Tots got a special ingredient to share - cordyceps militaris. It is actually a fungus which has become a popular Chinese herbal ingredient. More valuable information together with a lovely herbal soup can be found here.







Our next dish comes from the lovely Kalyn, the creator of WHB. This week she brings us a colorful salad featuring Artichoke hearts, roasted red pepper, Capers with a yummy basil dressing. The nice thing is artichoke hearts are roasted in this recipe, something I have never thought of. How delicious they can be!





This dish is a very special one from Sudeshna over at Cook like a Bong.
It's a very traditional recipe from Bengal, the Eastern part of the Indian sub-continent. Sudeshna learned this dish from her mother and grandmother, so you can be sure it's authentic. A detailed description of the ingredients can be found in her post.


I have learned a lot of interesting facts about carrots from mangocheeks' post at Allotment 2 Kitchen blog. Her Carrot and green bean pie looks wonderful , doesn't it? This pie requires time and some tender loving care. And I am sure the end result is well worth the effort.





Haalo from Cook alsmot anything at least once brings us an incredible dip recipe featuring a humble ingredient, Green Split Pea. Pairing the pea with olive and Persian feta, the result is a luxurious dip which is excellent with hot pita bread.









Waste not, even the watermelon peel! I will be saving watermelon peel to make Brii's pickled watermelon cubes next time around. Thanks Brii from Brii's blog for such a wonderful inspiration.







The chocolate lady from In Mol Araan is arguing for the case of non-cooked escarole. I am sure after trying the incredible salad featuring this leafy vegetable, the reason for enjoying escarole raw can be firmly established!




Another post featuring lemon cucumber. This time is from Winnie of Healthy Green Kitchen. She shares with us an unusual and flavoursome Spicy Lemon Cucumber Pickles. These will be excellent as snack as well as paired up with other dishes.



Lastly, I feature watercress for this week WHB. I use it in a simple but tasty Asian-style salad with prawn and coriander.











That is for this week WHB! I hope you enjoy all the herbs and vegs as much as I do! If I miss out anyone, please let me know! And don't forget to participate in the next edition of WHB, hosted by
Prof. Kitty from The Cabinet of Prof. Kitty.

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Asian-style Watercress Prawn Salad

>> Saturday, August 15, 2009

For Weekend Herb Blogging this week, I’m having a closer look at watercress.

Watercress Beauty

Watercress is one of few veggies that I have grown to love more and more in past years. I love them in salad, or quickly add them to noodle soup or stir-fry. The slight bitter and somewhat peppery taste is addictive somehow.

This beautiful vegetable is believed to be the spring cleaning herb. And with Sydney weather is so warm and gorgeous; I do feel that spring has returned early this year. Time to put aside winter heavy dishes and opt for something lighter!

Asian-style Watercress and Prawn Salad

The salad I make today is inspired from a wonderful book called Balance and Harmony: Asian Food by Neil Perry. It is incredibly refreshing with the balance of sweet-sour note. These fresh flavours are classic, and I am so fond of them.

This dish is really easy to prepare. But be sure to buy good fish sauce. My choice of fish sauce (outside Vietnam) is this brand.

My weekend has been good so far. Tomorrow we will have a 28C day in Sydney although technically winter is still around. Time to get out and enjoy the sun for me!

Asian-style Watercress and Prawn Salad

Asian-style Watercress Prawn Salad

Ingredients (for two as starter)
8 king prawns, cooked, peeled and deveined with tails left intact
1 large handful of coriander (cilantro) leaves
1 cup of watercress leaves
Slices of red chillies
1 lime leaf, finely sliced

Dressing: Juice of 1 lime, 2 tsp sugar, 1 tbp fish sauce.

Method: Whisk together the dressing ingredients, taste to get the right balance. Toss through prawns and other ingredients. Serve immediately.

***
I am hosting Weekend Herb Blogging this week and there's still time to submit your entry. Please see this for more details.



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Daring Cook August Challenge – Paella, paella!

>> Friday, August 14, 2009

My take on Daring Cook August Challenge – Calamari and Fennel Paella

Calamari and Fennel Paella

I have a thing for Paella. I just love it. Long before this challenge, this chicken and artichoke paella has been frequently served in our family (provided that fresh artichokes are around, of course). And I can tell you one thing; this month challenge recipe is a perfect winner as well! This dish will be our home favorite from now on.

Fussy I may be, but I care for my paella. Home-made fish stock is a must and fresh ingredients are important. Equally important is the right type of rice. I normally opt for Calasparra, which has smaller grains and perfect absorption ability. Calasparra is quite expensive in Australia, and you can get it from The Essential Ingredients.

The original recipe is Squid, Artichoke and Mushroom Paella. Artichokes are still absent from my local market but fennels are still abundant. Naturally, I have used fennel here and it’s absolutely beautiful.

Now it’s the time for confession. I have been absent minded lately (blaming it on work!), so I do not gather enough time and ingredients to make allioli. So, learning from almost all TV chefs that I know, I cheat! I simply mix crushed garlic with ready-made mayonnaise. Flavor-wise, it’s nice but the home-made version must be better for sure.

Read on for the recipe. I’ve changed the method of cooking here or there to suit what I have on hand and my taste.

It’s Friday night here in Australia and my brain is fried after a week of work. I am looking towards the weekend. AND I do not want to hear anything related to Bloomberg for at least the weekend!

Calamari and Fennel Paella

Calamari and Fennel Paella

Adapted from a José Andrés’s recipe. Serve 2-3 as main course.

Sofregit (tomato and capsicum sauce) – Prepare this first
2 tablespoons of olive oil
5 big red ripe tomatoes, chopped
2 small onions, chopped
1 green pepper, chopped (optional)
4 or 5 garlic cloves, chopped
1 Bay leaf
Salt
A touch of cumin and dried oregano

Put everything in a saucepan, heat and stir. Cook for 1 hour in low heat, stir occasionally until you get a saucy mixture. Set aside (this may be more than what you need for this recipe).

Ingredients for the paella

2 small calamari, cleaned and cut into strips
1 fennel, remove and reserve the top. Cut the fennel head to strips
A bit of verjuice
Sofregit, a few tablespoons from above (substitute with a good quality tomato puree if you have to)
1 cup Calasparra rice
3 cup of fish stock (Simmer fish head and bones with bay leaf, thyme, few peppercorns for as long as possible. Reduce to 3 cups).
Saffron thread (or a pinch of turmeric powder)
Salt to taste

Cheated Allioli: crush 1 garlic clove and mix with ¼ cup mayonnaise (the full-fat good quality variety!).

Method

Add 1 or 2 tablespoon of olive oil in a frying pan and put the cuttlefish in the pan. Add fennel and sauté until the fennel has nice golden color.

Add a touch of verjuice, then 1-2 tbps of sofregit, mix well.

Add all the fish stock. Bring to the boil. Add the rice and let boil for 5 mins in heavy heat. Next, add some saffron thread (or turmeric powder). Turn to low heat and boil gently for 8 mins or until the rice is done. Taste and adjust seasoning. The rice should be softer than ‘al dente’ but sill has some bite.

Let the rice stand for a few mins. Serve with the allioli, topped with fennel top.



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Birthday girl and Sugar nest with creamy yoghurt filling

>> Monday, August 10, 2009

My birthday thought and an unusual dessert.

Sugar nest with creamy yoghurt filling

I am officially one year older tomorrow (11 Aug). Initially, I wanted to prepare an “about me” post, and tell you how I feel about this occasion. Nevertheless, the fact is that I am left wordless. Perhaps it’s because birthday is no longer a really joyful occasion as you get older? So instead of thinking about my own birthday, I redirect my thought to some of my loved ones whose birthdays are in this very month. It might be strange but most of my best friends were born in the same month as me. Back to the time when I was at school, August used to be the month of presents and birthday parties. I want to send the warmest birthday wishes and hugs to all of them. However, these three individuals are in my heart.

My father: need I say more? Happy birthday, daddy!

Sister NHA: Her name is exactly like mine and our birthdays are only a few days apart. We have never met in person, but we have shared a lot of our thought in life, together with the girly love for makeup and nail polishes. She’s like an older sister to me.

Thuc Hien: This girl has been my best buddy since year 7. We have seen each other grow up, shared the laughter and tears. Recently she has become a mother! I cannot be happier for her.

As for myself, I think those photos will tell you exactly who I am and what I want (essentially)! ;)

Panda loves cookbooks

I have never baked a proper cake for my birthday. I just don’t feel special if I do. But this year, I do manage to create something unusual for the occasion. Sort of a tartlet with the crust is a sugar nest. The filling is creamy yoghurt and raspberry sauce. It’s kind of fun to break the crust at the table and mix them with the yoghurt. The flavour is clean and refreshing. The texture is creamy and crunchy. Presentation wise, it has the ‘wow’ factor’, too. Simple yet fun, elegant and flavourful. I like it that way.

I come up with this sugar nest after a failed experiment a while back. It’s not hard, but require a bit of patience and practice. The nest is extremely fragile and easy to break. Step 1-2 can be done ahead, but the final baking and moulding should be done on the day.

Sugar Nest

Instruction for the sugar nest – I made 6 tartlets (and broke a few more) and still had quite a bit of sugar powder left. I would not recommend reducing the amount here though. Left-over sugar powder can be stored nicely until required.

Ingredients: 100g fondant, 150g glucose

Instruction:

1. In a saucepan, melt the fondant and glucose over medium low heat. Continue to boil until the mixture registers 150C with a candy thermometer. Pour over a baking tray which has been lined with baking paper. Cool.

2. Break the sugar mixture and put in a food processor. Process until you get fine powder. Set aside.

3. Preheat oven to 150C.

4. Line a baking tray with baking paper. Use a template to get a circle around 15cm in diameter. Generously sift the sugar onto the baking paper. Lift the template out, bake the sugar until set but not burnt (1 min). Take out, and quickly “peel” the sugar nest and mould it using the bottom of a thin glass/bottle (see pic). (To peel the sugar, it’s best to use a knife to lift off the edge a bit before carefully peeling out).

5. Store the case apart from each other until ready to serve.

Sugar nest - the making

Filling: Thick yoghurt, mixed with a few tbps of heavy cream. Add some raspberry source/jam and fresh fruit on top. Serve immediately.





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Weekend herb blogging is here this week!


I am pleased to be the host of weekend herb blogging this week (10 Aug – 16 Aug)! This event was originally created by Kalyn and it is now in the care of Haalo.

Rules of WHB can be read here.

Please send your entry to me by:

3pm Sunday - Utah Time
10pm Sunday - London Time
11pm Sunday - Rome Time
7am Monday - Melbourne (Aus) Time (times have been adjusted for changes in daylight saving)

Send your post to anhnguyen118[at]gmail[dot]com with the following details:

• Your Name
• Your Blog Name/URL
• Your Post URL
• Your Location
• Attach a photo: 300pix wide

Happy blogging! I cannot wait to see your creative dishes featuring herbs, plants, vegies, flowers etc.

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A Middle Eastern inspired recipe – Baked eggplant chips with za’atar

>> Friday, August 07, 2009

A simple and much loved way to cook eggplant!

A Middle Eastern inspired recipe – Baked eggplant chips with za’atar

I did not fully appreciate how much the Turkish love their food until the day I met some in a small restaurant in Brunswick (Melbourne). That was a meeting I would remember, and the start of life-long friendship. I could feel it.

We certainly share the love for food. How I wish I could meet L’s mom, who has been considered the real master chef among Turkish community in Melbourne. And of course, I am already dreaming of traveling to Turkey, to experience the street food and especially some fabulous baklava.

The group of friends also mentioned the lesser known Turkish vegetarian cooking. You see, I normally venture out to Turkish restaurants to satisfy my meat craving. That is what they are famous for. However, I understand what my friends mean by saying that there are much more to Turkish cuisine than just kebab. I can draw similar conclusion; Vietnamese cooking is more than just pho or fresh rice paper roll.

The recipe for today is inspired from Middle Eastern cooking. Eggplant and yoghurt are loved with passion in Middle Eastern cooking. But the star of the show is za’atar.

What is za’atar anyway? It’s a popular spice-herb mixture in Middle Eastern cooking. The typical mixture normally consists of dried thyme, sesame seeds and salt. Other possible variation includes ingredients like dried oregano, and spices like cumin or coriander. The version I like is of Lebanese background, in which, sumac is used. Sumac is a spice that has beautiful lemony flavour. A much loved spice of mine, to sprinkle onto grilled meat or salad.

My dish today is really simple. I make eggplant chips. The nice thing is the chips are not fried but baked in the oven. After baking, the chips are sprinkled with za’atar and served with thick natural yoghurt. Eggplant chips make beautiful snack, and baking them this way is a really good method.

I am sending this dish to Weekend Herb Blogging. My good friend, Dhanggit from Dhanggit's Kitchen, is our host of this week. Please head to her blog for the roundup!

Oh, need I mention that I will be hosting WHB next week? ;)

A Middle Eastern inspired recipe – Baked eggplant chips with za’atar

Baked eggplant chips with za’atar

Inspired by a recipe from Donna Hay’s magazine. I used two eggplants and two of us finished in just seconds!

Ingredients:
Asian small and long eggplant, sliced longwise thinly
Olive oil
Sea salt
Za’atar – as needed (around 1tsp for 2 eggplants)
Thick natural yoghurt, to serve
Method
Preheat oven to 180C. Place eggplant slices onto a baking tray. Lightly sprinkle some salt. Drizzle olive oil to coat.
Place in the oven and bake for 20-25 mins until the slices are crisp. Take out, sprinkle with za’atar.
Serve hot with thick yoghurt.




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