Comments on: spring lamb: feeding a crowd

By: simplest aubergine recipe & nigel slater

simplest aubergine recipe & nigel slater — Mon, 28 Jun 2010 01:10:50 +0000

[...] i. salting is optional In the old days aubergine used to have a bitter flavour which required salting to purge. Modern aubergine varieties have been bred without the bitterness. If you are frying your aubergine the salting step helps to start breaking down the cells of the flesh which reduces the amount of oil absorbed during cooking. To be honest I hardly ever salt my aubergine, but then I also rarely fry it. Definitely not required if you’re charring it whole over the flame of a BBQ to make babaghanoush. [...]

By: Julie

Julie — Fri, 19 Feb 2010 01:13:06 +0000

I was at said Morrocan feast and it was yummy! The dessert that Kate made was incredible and I have been raving about it since.

Loving the website.

Julie

By: jules

jules — Fri, 12 Feb 2010 23:12:13 +0000

pleasure joana
glad you enjoyed it

By: Joana

Joana — Fri, 12 Feb 2010 22:50:43 +0000

Just did the babaganoush! Really easy and really good!

thanks from brasil!

By: jules

jules — Sun, 31 Jan 2010 02:55:37 +0000

yay kate
hope the passionfruit worked well. it’s such a delicious dessert.
xx

By: kate breen

kate breen — Fri, 29 Jan 2010 03:34:02 +0000

i’m going to a moroccan dinner party feast tomorrow night and have just found your lemon posset dessert. yippee, i’m going to try it with passionfruits as well as lemon, just to add another degree of difficulty. will keep you posted how it goes!
thanks for the recipe clanc, you’re a star.

and good luck with your career change, am sure you’ll be ultra successful in whatever you turn your hand at.

ps loved your mums cookbook

By: jules

jules — Fri, 17 Nov 2006 00:41:42 +0000

pleasure shaz

ari
quail sounds like a great idea for thanksgiving…still a little traditional but lovely because everone gets a little bird on their own (and soo quick to cook) hope you have a lovely holiday

MI
thanks for the kind words

Jeff,
Yeah chickpeas and spinach are a great combo. but would be even better with preserved lemon

By: Jeff

Jeff — Thu, 16 Nov 2006 16:17:06 +0000

I think that chickpea and spinach salad has our name written on it :)

By: Ml

Ml — Thu, 16 Nov 2006 15:33:38 +0000

All my favorite things! Beautiful photos and thank you for the recipes! What a well thought out menu.

By: Ari (Baking and Books)

Ari (Baking and Books) — Tue, 14 Nov 2006 20:36:45 +0000

How do you always manage to create such mouthwatering photos? This looks amazing! I was considering making lamb for thanksgiving but now I’m leaning towards quail. Hmm… decisions, decisions!