Kiwi Café Tbilisi kindly gifted us with this Georgian aubergine dish. The flavour that really makes this dish is the fresh basil. We tried to make it ourselves during our stay in Telavi, though unfortunately it was not quite as delicious. We blamed it on the already freely flowing Georgian wine, a lack of basil and a generous sprinkling of chilli powder! Can be cooked with or without potatoes.
Kiwi Cafe (vegan cafe and social hub) became a favourite haunt of ours during our time in Tbilisi. One of our favourites on the menu were their smoothies made from frozen fruits with soya milk and banana. The great thing about these refreshing drinks is that the technique lends itself to preserving fruits that are becoming over ripe. It’s an easy home trick that reduces food waste and results in delicious smoothies! Every time you have fruit in your fruitbowl that is turning or a fruit salad that is just too big after the weekend’s barbecuing session. Just chop up the fruit (remove seeds/stones) and get it in the freezer.
When you are in the mood, out the freezer they come and into blender alongside about 150ml of milk/soya milk/almond milk/yoghurt and half a banana (the banana can come out the freezer too but not necessarily – ever heard of banana ice cream?!). Whizz everything up in a blender, add a sprig of mint and ta-da tasty smoothie and less food waste!
If you’re feeling adventurous why not give it a go with your veggies too? Tomatoes? Spinach? Kale? Anything goes![powr-image-slider label=”Enter a Label”]
1 cup milk
1 cup sunflower oil
3 1/2 cup sugar
4 cups water
2 cups blended walnuts
2 cups semolina
2 cups flour
1tsp Baking powder
1tsp vanilla extract
First mix 3 cups sugar with 4 cups water and boil for 15 mins, stirring continually. Once boiled, leave to cool for at least 30mins.
Beat 1/2 cup sugar and 3 eggs. Whilst continuously beating the mix, add in the milk and oil, followed by the semolina, flour, walnuts, baking powder and vanilla extract.
Pour the mix into a 32 cm tray and cook in a 180°C oven for 30-40 minutes.
Once cake is cooked and cooled, pour the preprepared sugar and water mix over the top.
1 small onion
2 cups water
2 cups flour
1/4 cup oil
Grate the courgettes into a bowl. Finely chop the onion and mix in with the grated courgette. Add salt, water, egg, flour and mint to the bowl and mix together by hand.
Heat oil in a large frying pan and pour mix into pan until about 1cm thick.
Fry for about 3 minutes on medium to low heat and flip (use frying pan lid if need!)
Cook on other side for about 3 minutes and flip. Repeat this until both sides are nicely browned.
1/2kg coloured beans
(covered in water and soaked overnight)
Place the beans in a saucepan and fill with water until just covered. Leave to soak overnight. The next day, replace the water and heat on the stove on a medium heat until beans are cooked.
Slice the onion, carrots and tomatoes. Heat the olive oil in a saucepan and add the onions and carrots. Fry until soft.
Added the cooked, drained beans and sliced tomatoes to the saucepan with the softened onion and carrots and cook for 10 minutes.
Leave the mix to cool and add chopped fresh parsley and mint.
1/2 kilo minced meat
Bread 2 slices – not the crust
2 garlic cloves
Salt – tsp
2 potatoes diced
Chop the onions, garlic, tomatoes, peppers and potatoes (2cm cubes). Lightly blend the bread to become chunky bread crumbs.
Sauté the onion in a large frying pan until translucent. Add the garlic and sauté for 1 minute before adding the mincemeat and bread crumbs to the pan with salt and pepper.
Fry until soft but not fully cooked, then take off the heat and leave to cool. Once cool, roll the mix into meatballs.
In a clean deep frying pan, heat olive oil and add chopped vegetables and meatballs and cook slowly with a lid on for about 1 hour.
Himmel und Ad
Mashed potato with onions
Slices of Apple (sour) fried
Blood sausage (Cologne style) coated in flour and fried
Easy! This is a traditional Rhineland dish. We have heard there are many different variations of this but this is the tasy version that our friends Raph and Jonas cooked for us in Aachen. Lecker!