Tag Archives | roasted

chermoula aubergines with bulgar and yoghurt

chermoula aubergines with bulgar and yoghurt

It’s the most marvelous thing to read recipes from a place you have just travelled to and then seeing them in context for the first time. It’s literally like a veil is lifted and you can visualise the origins of the ingredients and the environment. I’m experiencing that with Ottolenghi’s book ‘Jerusalem’ at the moment and I feel like making everything in this gorgeous cookbook now. Continue Reading →


stuffed red peppers turkish style

Turkish style stuffed red peppers

Ok so I made up the Turkish style part, but I totally imagine this is exactly how a Turkish stuffed pepper would taste. Its spicy and aromatic and has rice and ground meat. Mint, parsley and harissa paste are added for good measure and this recipe was a delicious success. Continue Reading →


roasted cauliflower with curry spices and dukkah


Roasting cauliflower is by far my favorite way of eating this wondrous vegetable that can masquerade as anything from a sauce to a carbohydrate. The texture is at its edible best and the flavour is so much stronger. I like to cut them into ‘steaks’ as they look quite striking on a plate, but cauliflower florets can also be roasted in the same way. Continue Reading →


roasted brown mushrooms stuffed with italian sausage

roasted black mushrooms stuffed with italian sausage

Ok so this blog post is really a concept recipe and one I was inspired to try when I bought stunning Italian sausages from Ryan Boon at his new retail shop in the Warenmarkt in Stellenbosch. The sausages have all the typical Italian flavours like fennel, chilli, black pepper and garlic, you don’t need much else. I had thought of turning these roasted mushrooms into an umami-sausage-fest-burger, but in the end they were quite delicious eaten as is with a lightly dressed salad of watercress. Continue Reading →


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