Archive | July, 2013

Photos from “Undress for Dinner #1” + Mujaddara Recipe

15 Jul

Sorry for the lack of posts recently. We have just moved and still have no internet!

Here are a few photos of us from the Undress for Dinner #1 event at the lovely 8th Day Cafe. We didn’t take many photos of the event as we weren’t organising. We’d like to say a massive thanks to Jez at SANS for organising an amazing event.



Above: Greta at Undress for Dinner

Below: What Jess had for dinner – spinach/vegetable phyllo bake



Below: some of the lovely people who turned up.





Mujaddara is a delicious and economical dish, made from rice, lentils, and caramelised onions. Our recipe comes from our housemate who picked it up whilst living in Palestine.

This recipe doesnt have much in the way of quantities, you can pretty much make it to meet whatever requirements you have. Some people also add a bit of cumin or stock to the rice, which might be nice if you like that sort of thing. Personally, I think its best with lots of onion.


Ingredients: onions, lentils (washed and soaked), rice, cumin (optional), stock (optional), salt, olive oil, 1 tsp sugar (optional)

Cut the onions into strips and fry in some olive oil until caramelised, add a teaspoon of sugar if you are impatient / have a sweet tooth. After the onions have fried, place them on a plate and pat dry. Add the rice and lentils to the oil used to fry the onions and add water and bring to the boil. At this point you might like to add stock or cumin. When the rice and lentil mixture is cooked, serve topped with the caramelised onions. Delicious.

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Imam Bayaldi

3 Jul

Thanks for bearing with us with the lack of posts recently! Jess went to Greece for a week and then we have all be moving house. The new house is lovely, can’t wait until all the boxes are unpacked.

Jess cooked this for our first family dinner in the new house. Delicious! This served about 8 of us.


Ingredients: 3 big aubergines (diced), 2 red onions (sliced), 3 red peppers (cut chunky), a couple of handfuls of cherry tomatoes, 10 fresh tomatoes, 1 tbsp sugar, 1 tbsp cinnamon, 1 tbsp dried oregano, olive oil, a good glug red wine vinegar, juice of 1 lemon, 1 handful fresh parsley (chopped), toasted pine nuts


The key to cooking aubergine is to cook it forever, and then cook it some more. Fry your aubergine in some olive oil until it starts to soften, add the sugar. In the meantime, get some boiling water on the go, score your fresh tomatoes and pop them in for a bit and peel the skins. By now the aubergine should be softening nicely, add the onions, and let caramelise for a bit. Add the peppers, cherry toms, peeled fresh tomatoes, cinnamon, oregano, red wine vinegar and another glug of olive oil. Let cook for 15 mins or so, until the aubergine is really soft and everything looks cooked. Add the chopped parsley and cook for a minute, add the lemon juice, season with pepper and serve topped with toasted pine nuts.

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