This town.

As there is no endless summer amok house has gone.

Go tell your friends I'm still a feminist.

Eggplant spread.

- 4 eggplants
- 1 big onion
- 2 cloves garlic
- olive oil
- salt, pepper


This is one of the best spreads at all. Don't let you fool by the boring colour - it's amazing. Go ahead, you eggplant lovers.

First the eggplants have to be baked. Put them in the oven as they are, just cut the skin once or twice with a knife or they could explode in your oven. This happened to me many years ago and you don't want to a have a oven full of eggplant slobber so please avoid this. In a gas oven at gas mark 6-7 they need around 30 minutes. Once they're very soft and done, let them cool completely.
Then cut them into halves and scrape out everything you get off the skin with a table spoon. 

Finely chop the onion and smash the garlic. Fry in 2-3 table spoons olive oil until translucent. Then add the baked eggplants and stir for another 5 minutes. Season with salt and pepper, you can also add a tiny bit of lemon juice. 
Blend everything with a handheld blender until smooth. 


This spread is already very good when it's still warm. The best thing is to put in the fridge and wait until it's completely cool. Enjoy on white bread, baguette or whatever. Out of the above-mentioned ingredients I got a tiny bit more than 1 and 1/2 cup of spread.

Hey girlfriend.

I've got a proposition goes something like this:

Fancy simple stuff.

- 2 king oyster mushrooms
- 200g tofu
- one small broccoli head
- one small onion
- one clove garlic
- 1 tblsp shiro miso
- soy sauce
- olive oil
- pepper
- salt


Cut the broccoli into florets and cook in water with some salt. While the broccoli is cooking cut the piece of tofu into small cubes, dice finely the onion, slice the mushrooms and smash the clove of garlic. Heat 2 tsp olive oil in a pan and first add the tofu. When the tofu begins to get slighlty golden-brown add onions, garlic and mushrooms. Stir from time to time until tofu is brown and crispy. Deglaze with some soy sauce and season with a tiny amount of pepper.
In a small bowl prepare the dressing for the broccoli: mix the tblsp miso with some hot water and 1 tsp olive oil. 
Cook the broccoli only for a few minutes until it gets soft but not wibbly-wobbly. Strain it. Then toss the broccoli into the miso dressing. I had some arugula left and tossed it in, too.
Serve tofu-mushroom mix with the broccoli and add some of the dressing.
Very hearty and umami but light and fresh though.