Pearls of Yum. With Roasted Cherry Toms, Eggplant, Garlic and Basil.
Israeli couscous is quite different from couscous as we know it. As you can see the grains are much larger, like little pearls. And it tastes much different. Kind of like pasta but softer. Quite delicious too. The perfect base for a superior summer salad. Or toss in some leftover chicken or lamb for a leftover makeover meal.
2 cups of cherry tomatoes halved
2 eggplants chopped into little cubes 3 large garlic cloves, unpeeled Olive oil A Lemon juice
2 3/4 cups water 2 1/4 cups pearl israeli couscous A splash of olive oil A handful of chopped fresh basil
Splash some olive oil salt and pepper on a roasting dish with the eggplant, tomato and garlic. Toss and roast for an hour at 350 degrees.
Bring water to boil and stir in couscous, then simmer, uncovered, 6 minutes. Cover pan and remove from heat. Let stand 10 minutes. Drain. Now toss with roasted tomatoes, eggplant, and mashed roasted garlic and basil. Add salt,pepper, lemon juice, and olive oil to taste.
Hudson and Halls Guest Blog From 6 ft Under. Veggie Custards.
Hudson and Halls were two fabulous and flamboyant chefs famous in the UK and down-under for their hilarious cooking show. During their time down under they opened an ice-cream parlor with my parents? More on that another day. In the mean time here’s a snippet from one of their shows. It will make you smile I promise.
This was one of their favorite vegetable recipes. Brilliant in my eyes because you can basically use any vegetable. Asparagus, cauliflower, onions, mushrooms, pumpkin, spinach broccoli you name it!
1 1/2 cups of cooked vegetables
1 cup chicken stock
1/2 cup light cream
salt and pepper
Puree the vegetable then add the rest and mix for 20 seconds. Spoon mix into buttered ramekins and cover with foil. place in oven proof dish and fill dish with water half way up ramekins. Bake at 325 for 25 min. Run a knife around the edges and flip to serve. FANCY THAT!