Recipe: Shakshuka We first came across Shakshuka back in 2012 when it was prepared for us by visiting artist Devra Fox. It was one of the days in-between our summer program sessions and the moment we tried it, we knew it just had to become one of our regular mealtime offerings. Shakshuka is an Israeli […]
Recipe: Spiced Aubergine & Chickpeas, Radish & Celery Salad, Quinoa & Minted Yogurt
This dinner is adapted from a few recipes in Yotam Ottolenghi’s fantastic book Jerusalem. We absolutely love this book and use it on a weekly basis. If you like this meal, you’ll love the book. Many of the recipes are vegetarian, healthy and really satisfying. This book alone has accounted for about half of the spices we now hold in our red kitchen pantry and well worth having around. A sprinkle of Za’atar on some scrambled eggs with a dollop of Greek yoghurt is a satisfying break from your usual breakfast routine.