Here are some photos and our basic method of making babaganoush. A smokey middle eastern aubergine dip. Great with mezze, on flatbreads or with a salad.
Pierce the aubergines and cover in olive oil, drown some garlic with more olive and wrap it in foil. Both go into a very hot oven.
Other ingredients to balance the flavour are tahini and lemon juice.
You can serve it with pomegranates if you want to jazz it up a bit or just a bit a chopped coriander.
Ours got served up with a mixed sharing platter, and later in the week it will be going on to some felafel vegan wraps.
Today we got to shake up the traditional sandwich lunch a bit. Our customers got open sandwiches and some salads.
Hot and cold smoked salmon on rye, dill, lemon and pickled cucumber.
Welsh rarebit and good old egg topped with a quail egg for that extra joy.
The all time favourite ham hock on a bagel, topped with picalilli and watercress.
We still can’t decide which one is no1!
We did this dinner for a 21st birthday here in Edinburgh.
A crunchy, spicy Thai spoon is one of our canapés.
Starters were fish cakes, spicy prawns and spring rolls.
Followed by beef massaman.
Lemon tart with candied lime leaves and green tea ice cream.
A fun night had by all!
Plus a surprise chocolate Malteser cake.