Marcus's B'day weekend

On 29/30 Sep was my lovely boyfriend, Marcus's birthday weekend. To be honest, If we were living in London, I would take him to yummy funky vegan (and healthy) restaurant. Unfortunately, i don't think we have such places in Suffolk. If there is one, I would like to know. Anyhow, probably was the best to cook for him (and me!), as i know how he likes and what he can have in his diet. To be honest, it's quite challenging sometimes to find foods which accommodate "vegan", "gluten-free" and "sugar-free" all together when we are out. Always end up eating nuts, fruits and energy bars. Which, I don't mind at all. 

Anyway, I love cooking, I can cook all day and eat all day. Now my passion for foods are challenging foods as well as funky vegan/veggie foods. I feel more creative than when I was cheffing in London, funny isn't it.

I felt quite inspired by Greek cooking especially when I came back from our holiday. I still do, but I don't eat much cooked foods at home, I eat mainly salads, pulses, sometimes soup. I try to keep 2-3 warm/hot meals a week, rest, salads, juice and smoothies(raw, basically). I still don't have de-hydrater, but, hopefully, I got some money coming in this month so that I can purchase it on line. I don't really need it, it adds fun to cooking though. 

anyway, I wanted to cook some Greek-inspired dish. I ended up cooking completely different food again. these are what I cooked.

I cooked: Aubergine salad with sesame dressing. Main meal I cooked was: Spiced Sweet potato and butternut squash cooked in oil with quinoa salad and green harrisa.

Here's recipe for aubergine salad.

Soak sultanas in orange juice till plump up. Prick aubergine and roast till blackened skin and soft inside but still keeping shape. when cool, peel. cut in to short wedges. Toast pine nuts(If prefer more nutty flavour. I prefer keep nuts raw). chop onion, tomato, and parsley, then into a bowl with sultana and aubergine. In meantime make dressing. 2 heaped table spoon tahini, lemon zest and juice, drop of tamari, sumac, ground cumin and coriander, extra virgin olive oil, dried oregano, grated garlic. blitz with hand blender and mix through to salad. Adjust seasoning.

It's simple salad, and really mooorish. Since I came back from Greece, all I can think was aubergine for a while. Greek do have yummy aubergine dish.

Early that day, we went to see Marylin. She cooked some lunch. She does make nice salad. I loved her carrot and ginger salad. Simple, also moorish. Shit, I can't remember what was in it. I must ask her again, I'm getting old, my memory getting worse! ☺

Lovely selection of salad on the plate! Yum Yum.

I'd love to cook lunch/dinner for all of us one day.

I hope Marcus enjoyed his B'day weekend.....