Chinese Inspired Braised Eggplant

A super delicious and easy side dish recipe, this eggplant dish is super aromatic thanks to a combination of warm and fragrant spices. I decided to add the radicchio to the eggplant to add another depth of flavor and texture to the dish. If you can get them, I highly recommend topping the dish with fresh broccoli and radish sprouts since they add a nice crunch and a tiny bit of heat that cuts through the warmth of the spices and creaminess of the braised eggplant.

Ingredients:

250 gr eggplant

100 gr radicchio

50 gr spring onions

2 cm fresh ginger

3 cloves garlic

1/4 tsp cinnamon, anise, cumin, cloves

3 allspice berries, peppercorns

2 tbsp tamari sauce

1 tbsp black sesame

fresh broccoli and radish sprouts

Instructions:

1. Chop the eggplant and salt it. Leave aside while you prepare the rest of the vegetables.

2. Wash the radicchio and chop into smaller pieces. Cut the spring onions, and finely chop the ginger and garlic.

3. Mix your spices in a small bowl, if using allspice berries and peppercorns (instead of pre-ground spices) use a mortar and pestle to grind them.

4. Heat your pan with some oil on medium high heat. Add the spices and fry them for around 30 seconds while stirring, then add the ginger, spring onion and garlic. Make sure your garlic doesn't burn.

5. Add the eggplant to the pan and raise the heat. After the eggplant has fried a little bit and its skin started turning glossy, add the radicchio and the sesame seeds. Keep stirring the vegetables.

6. Once the vegetables have started sticking to the pan, add two tablespoons of tamari sauce and cook for a minute longer.

7. Serve immediately, and add some fresh broccoli and radish sprouts on top. Bon appetit!

Baked Camembert with Blackberry Jam and Thyme

If you're a cheese lover, you will love how easy it is to make this flavorful baked Camembert. Did I eat the whole thing myself? In one sitting? Yes, yes I did. Did I feel a bit ugh afterwards because I ate too much? Yes, but you know as the old and wise saying goes: no ragrets.

All you have to do before you pop this cheese into the oven and patiently await the melting to commence, is to take the cheese, slice it lightly so you can rub in the seasonings and top it with a delicious blackberry jam and balsamic vinegar mixture. Prepare your favorite gluten free bread and/or fruit to dip it into the melted cheese (pears go really well) and enjoy the feast!

Let's bake this cheese!

Ingredients:

1 Camembert cheese (250 gr)

2 tsp blackberry jam

1 tsp thyme

1 tsp balsamic vinegar

pepper

fresh blackberries and pomegranate seeds

gluten free bread

Instructions:

1. Take the Camembert out of its box and unwrap it. Place some baking paper into the wooden box the cheese came in, and then place the cheese back inside it. Take a sharp knife and slice small diamond shapes into it.

2. Take the thyme and pepper and rub them into the little diamond shape cuts in the cheese.

3. In a small bowl mix the blackberry jam with balsamic vinegar and scoop the mixture on top of the cheese. If you have any fresh blackberries, feel free to add them as well.

4. Bake at 180 degrees Celsius for 12-15 minutes.

5. If you have fresh berries at hand you can add them on top, along with pomegranate seeds.

6. Serve immediately with your favorite gluten free bread. Bon Appetit!

Roasted Beet Pink Hummus

This pink hummus is sure to brighten up any party, even if it's a foodie party you're making just for yourself! This hummus is different from the traditional recipes in a couple of ways - the first one is, of course, the intense pink color. This is due to the baked beets we've added, which give the hummus a slightly sweet undertone as well. Another difference from the traditional recipes is the complete and utter lack of tahini, also known as sesame paste. The reason that I've omitted this is that I simply didn't have any tahini available at the time of making this recipe. However, I've found an easy substitute ingredient that I use in my hummus makes very often, and that is good old plain yogurt. It ensures that the hummus is very creamy and light!

Ingredients:

160 gr beets

60 gr red pepper

2 cloves garlic

230 gr chickpeas

100 ml yogurt

1 tbsp olive oil

Pumpkin seeds

1 tsp lemon juice (optional)

Instructions:

1 Peel the beets and chop into smaller pieces, and slice the pepper into two even halves. Place on a lightly oiled baking sheet and add the garlic cloves with their skins left on. Bake for 20 minutes at 180 degrees.

2. Drain the chickpeas (if using canned chickpeas, otherwise soak them and cook them through and drain), and add to the blender. Peel the garlic skins and add the baked garlic to the blender, along with the baked beets and red pepper. Add the yogurt, olive oil and salt. Blend until smooth. Taste it, and if you want a bit of acidity add a little bit of lemon juice.

3. Place the hummus into a bowl and place in the fridge to cool for at least half an hour.

4. Toast the pumpkin seeds and place on top of the hummus, drizzle with anther tablespoon of good quality olive oil.

5. Serve with seasonal veggies for a healthy treat. Bon appetit!