Weekend Cooking, Melanzane Parmigiana

Image shows a square black baking tray containing cooked melanzane parmagiana, sliced aubergines in a red tomato sauce toped with melted cheese

“Why haven’t I made this in ages?” I asked myself as I started cutting up 2 lbs of aubergines. I mean, I love aubergines and I love vegetables baked in cheese. But my question was soon answered – because it’s a right bloody faff that involves three stages of cooking. First, you have to make a tomato sauce. Then you slice up the aubergines real thin and fry them in batches. Once you’ve done all of that, you layer the aubergines with the tomato sauce and cubed mozzarella, top it with grated parmesan (or in our case, its closest affordable relative) and bake it in the oven. Was it worth the effort? Yes, absolutely. It was delicious and I served the leftovers on pasta for lunch today. Will I make it again soon? Probably not.

Recipe from my beloved and very battered copy of the Good Housekeeping, Complete Book of Vegetarian Cookery (1992)

Weekend Cooking – Root Vegetable Cobbler

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I love cooking and I’m trying to make sure I get the time to cook something a bit special at least once a week.  This weekend I made the Root Vegetable Cobbler from Ruby Tandoh’s Flavour. There are not many cook books that make me want to work my way through pretty much every recipe, but Flavour is one of them.

This cobbler is basically a vegetable stew with a simple scone topping. It’s delicious and filling. After a lifetime of hating swede (thanks 1980s school dinners!), it’s also the first recipe that’s brought me around to the vegetable.