This is a post and new recipe I did for my lovely friend Elaine who blogs on exceedingly flavour-packed food over at foodbod. Do please click over to read more and grab this creamy, crunchy fusion recipe I made just for her. And you, of course!
It’s Burnt Aubergines (Eggplant) stuffed with Avocado-Tahini Sauce, Fried Capers and Yuzu Chickpeas, btw.
Can you believe that this guest post series has been running for over six months? I’m amazed, I didn’t really have a plan when I started it, but I probably didn’t expect it to go on for so long, and with so many amazing posts! I’ve been overwhelmed with the care and creativity that has been taken by so many of you, and I thank you greatly for being so enthusiastic at the bottom of this post you will find a montage of all of the dishes that I have been ‘virtually fed’ and links to everyone’s posts. Please do remind yourself of the wonderful array of dishes, all following my request to make vegetarian, gluten free, sugar free, healthy dishes.
I know this was quite a challenge for some of you and I can only say a HUGE thank you, you did a fabulous job, I would eat…
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