Here's a dish called Red Eggs and Babinjan. It was made by my parents-in-law, Julie and Josh who were Jewish, and came originally from Iraq. The eggs are cooked for a long time and turn brown. I don't know why they were called Red Eggs, perhaps it's a mistranslation. Dishes cooked slowly on the fire … Continue reading Red Eggs and Babinjan
Here's an update on yesterday's not-curry. The ingredient list is almost identical but the process is different and that's what makes it work. 4.5 stars from the Irit. Certainly the most curry like dish I have ever made. I would believe in this if they served it to me in the Last Viceroy. This recipe … Continue reading Chicken And Aubergine Curry
This recipe is my approximation of a Spanish dish, Tortilla, with various additions. I haven't been to Spain, so no guarantees of authenticity here. It's good for vegetarians (provided they eat eggs) and also for people who can't eat wheat. Quantities are not critical for this dish, and you could try substituting tomatoes or red … Continue reading Tortilla / omelette
