Linguine with Aubergine, Tomato, Sage, Garlic and Chilli

Linguine with aubergine, tomato, sage, garlic and chilli
Ingredients:

  • 1 aubergine
  • 2 cloves of garlic
  • 4 plum tomatoes
  • 2 small dries red chillies
  • 4-6 sage leaves
  • Cheddar cheese
  • Olive oil
  • Salt

Method:

Fry the aubergine in a generous couple of glugs of olive oil until soft and golden, them remove and drain from the oil on a couple of kitchen towels and set aside.
Chop the garlic, chilli and half the sage leaves and fry gently in fresh olive oil
Add the chopped tomatoes, add salt, fry very gently over a low heat for 5 mins them remove the pan from the heat.
Cook the linguine.
Whilst the pasta is cooking, add the aubergine to the tomatoes and garlic and hear up in the pan.
Add some pasta cooking water if necessary.
When al dente remove the pasta from the water and add to the sauce along with the rest of the sage.
Garnish with roughly chopped cheese and freshly ground black pepper.
Linguine with aubergine, tomato, sage, garlic and chilli.

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A spinach and mushroom dhal

This is a quick and easy dhal to make.

Ingredients:

  • 250 grams red lentils
  • 1 large onion
  • 4 Cloves garlic chopped
  • 1 piece thumb sized ginger chopped
  • 1 long dried red chilli
  • 1 tsp tumeric
  • 1 tsp mustard seed
  • 1 tsp cumin seeds
  • 1 bunch of spinach
  • 10 chesnut mushrooms (or 3 portabello mushrooms)
  • Boiling Water
  • 1 tsp salt

Method:

Chop half the onion, and place in a pan with the lentils, ginger, garlic, tumeric, red chilli and salt. Cover with boiling water and bring down to a simmer. Cover the pan.

When the lentils are cooked, chop the spinach and add to the lentils. Cover and simmer until the spinach has wilted. If to watery, simmer for a few minutes open.

Pour 1 tbls of vegetable or sunflower oil into a frying pan and turn the heat up.

Slice the remaining half of the onion, and slice the mushrooms into thin slices.

Put the mustard seeds and cumin seeds into the hot oil. They should spit and splutter.

After about 30secs add the sliced onion, and fry until browned well. Then add the mushrooms.

Fry until the mushroom is soft then pour the whole contents of the frying pan into the dhal, stir, and serve immediately.