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Aubergine Daal

Aubergine Daal

Over the holidays I've been making a concerted effort to get back into home cooking. With life being a bit hectic it has been too easy to resort to eating out or ready meals from Waitrose for dinner. Cooking is my favourite way of relaxing so I have been practicing our routine of meal planning for the week again, and trying some new recipes. Part of this involved a mammoth cull of our recipe binder – it was filled with recipes made once, whether or not they were worth repeating, and oodles of duplicates. I've now cut back so we just have the recipes that are tried and tested favourites – something around 30-40 options to use as the basis of meal planning. There's definitely some gaps in there – side dishes, veggie options – but it's a good start! Something that I wanted to work on was to be a bit more adventurous and cook some dishes that I wouldn't normally go for. I spied Aubergine Daal in Jamie Oliver's new book, Save with Jamie and cooked it last night. What a winner it turned out to be! I suspect 2014 is going to be year of the daal in our house! With a bag of split peas coming in at 55p, two aubergines for £2, 3 red onions for £1.25 and rogan josh curry paste for £1.65, I price this meal at around 90p per portion.

Here's my version of the recipe:

Aubergine Daal Note: the original recipe is served with handmade chapatis but I didn't bother with these, and just had a side of rice. 

Ingredients:  2 aubergines, chopped 2 red onions, sliced 5 cloves of garlic, crushed 2 tbs of ginger, chopped 5 tbs of rogan josh curry paste olive oil 500g packet of yellow split peas 1 veggie stock cube

Aubergine (eggplant!) daal
Aubergine (eggplant!) daal

1. Heat oven to 180C.

2. Put the aubergine, onion, garlic, ginger and curry paste into a roasting tray. Pour over some olive oil and give it all a mix so there is an even coverage.

3. Roast for around 25 minutes.

4. Put half the roasted vegetables into a deep saucepan. Add the split peas, stock cube and 2 litres of water. Simmer for 1 hour & 20 minutes or until its got a nice thickness to it. You'll need to stir every now and then.

5.  The other half of the roasted vegetables can stay in the tray – just turn off the oven and pop the tray back in to keep warm.

6. Serve with basmati rice, topped with the roasted vegetables!

Do you cook daal at home and have a great recipe to share? Please do!

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