It was January 2008
Ishay and i got on a plane, one way ticket from Tel Aviv to London, excited, nervous, ready to conquer the world.. or at least try London first.
Its now August 2017
Fast forward a few years, it’s not just Ishay and me, we have Elay and Nina, they conquered us and London has been kind to us.
Feeling the itch again, i think i have it bad, can’t stay in one place for too long i guess, we are ready to move and try something new, the adventures call and we accept, lets try India?
I have learnt a lot in the last few years about myself, about life, I love being a designer but i also love to cook, to a point that i actually get pretty excited about it and even more if people eating my food make these enjoyable sounds while eating and chewing, so i cook.. for friends, for the kids, for family and i love it. I love inventing and tasting and trying.
I also love to travel but i have a small obsession with India, can’t explain it, i think i might have been an Indian princess in a past life, or at least i hope i was – so we are moving to India, and to Goa in particular to start a new life, it might be a year, it might be more, we might also move on but we know we will be there for a while.
I plan to cook a LOT, and i promise to share, not just my food but my family travel and adventures, my cooking is multi cultured, varied, healthy and yum, suits all and hopefully inspiring.
To get your taste buds going i give you my first recipe, it takes inspiration from a recipe i got from a greek colleague of mine, it has gone through many versions in the kitchen but this is the one Ishay loves the most.
We call it The Thanos Dish – in honor of the Greek connection:
What you will need
- 2 x Sweet potatoes, sliced
- 1 x Aubergine, sliced
- 2 x Courgettes, sliced
- 1 x Red onion sliced and separated
- 1 x Roman red peppers, sliced
- 12 x Cherry/baby plum tomatoes
- 4 x Tbsp olive oil
- 3 x Tsp salt
- Greaseproof paper
- Baking dish 40x27cm
- Feta cheese, grated – i use goat cheese but any good feta would work, if you eat vegan you can substitute with any vegan cheese or Tahini paste (home made)
- 4 X Free range eggs
- Salt and Pepper
Let’s get started
- The whole idea is layering up the veggies on top of each other so heat the oven up to 200º and start with the layers.
- Place the greaseproof paper in the baking dish and place the sweet potatoes, then the eggplant, then the courgettes, then the peppers and tomatoes, finally the red onion. In between the layers drizzle some olive oil and add some salt and pepper, the eggplant needs the most oil and salt.
- Once the layers are done, cover with some more greaseproof paper, to keep the paper in place i use toothpicks on each corner, then place in the oven for about 45 minutes.
- After 45 minutes the veggies should be nice and brown, remove the top greaseproof paper and put back in the oven for 10 more minutes, just to crunchy them up a bit more.
- When the veggies are nice and brown, remove from the oven, scatter the feta cheese and add the eggs on top, place back in the oven for about 10-15 minutes, make sure you lower the heat to 170º so it doesn’t burn.
- If you are using Tahini for the Vegan version pour it over the veggies and bake for about 10 minutes.
- Serve hot with a Hummus dip on the side.