Tuesday, 9 November 2010

Make Love not War!

Ah, if only it were so simple. Well I know we may seem a long way from world peace, however, I think the idea and possibility of serenity should be something we entertain and invite into our daily lives. What am I talking about, you may be thinking?

Recently I discovered the tastiest Aubergine dish I’ve ever eaten. Like most of my favourite meals, it’s pretty simple and sumptuously delicious. It hails from a land in turmoil and goes by the name of Afghani Casserole.

Now I have a feeling that unless you’re an Auberginist, you’ll love this too. I’ll not over egg the eggplant, sorry I couldn’t resist;-) Suffice to say, this botanically classified berry, no less, is a rich source of anti-oxidants and helps lower cholesterol too. 

Special tip - Be adventuress in your culinary choices. I’m sure that if we experience and enjoy flavours from far off lands, we naturally deepen our appreciation for other cultures, thus growing in our understanding and tolerance of the differences that separate us. Close your eyes and run your finger over a map of the world, stop when the moment takes you and have a cookery adventure by making something from the country your finger lands on! 

You may discover a new favourite. Lets embrace and celebrate the beauty to be found in differences, whilst remembering the stuff that ties us together more strongly than anything else and probably the most powerful universal connection we share is - LOVE. Really we’re not so different after all. It's often a case of how we perceive things. 
"I try to avoid looking forward or backwards, and try to keep looking upward." CHARLOTTE BRONTE
We see differently sometimes

Now, here’s a thought – IMAGINE a day when the leaders of our world sit around a beautiful table and share food from all nations cooked with love. Really see it, you know what they say about the power of visualisation! Well, in the beautiful words of John Lennon,
"You may say I’m a dreamer, 
But I’m not the only one
I hope someday you'll join us
And the world will live as one" . . . 
world peace may have a chance, hopefully not too far in the distant future. Who knows, stranger things have happened? The Aliens have already landed!!! Now there’s a scary thought! If this blog had a sound track the music from the twilight zone would be very appropriate right now;-)

Afghan Casserole
Serves 6
Aubergines 450g, cut into 1cm slices
Sea salt 1 tsp
Olive oil 3 tbsp
Tomato passata
Garlic cloves 3 crushed
Green chilli, 1 finely chopped
Ground cumin ½ tsp
Ground coriander ½
Sweet Freedom 1 dsp
Mint large bunch, finely chopped
Cottage cheese 250g

PRE-HEAT oven to 190’ gas 5.
SPRINKLE salt over the aubergines on both sides.
HEAT half of the oil in a large pan and sear aubergines until golden on both sides.
LAY on kitchen towel.
REPEAT with second batch of aubergines using remaining oil.
POUR passata into a saucepan and add garlic, sweet freedom, chilli, ground cumin, ground coriander and a generous scratch of black pepper.
SIMMER for ten minutes on a gentle heat to allow flavour to deepen and infuse.
PLACE half of the aubergine slices in a fairly large casserole dish, whatever one you have that fits.
SPRINKLE over the mint and pour over half of the tomato sauce.
ARRANGE remaining aubergine on top and pour over the rest of the sauce.
BAKE in the oven for 20 minutes.
SERVE with brown rice or whole-wheat pasta – penne or rigatoni goes particularly well.
SIP some lovely elderflower juice with this, and savour the harmony.

No comments:

Post a Comment

I'm glad you're here and would love to know what you think? If there’s a dish or a type of food you’d like to see here, please do let me know. Your comments, notes, tweets always bring a smile to my face. Thanks very much for stopping by at Feeling Food:)