A good friend of mine loves food puns. She doesn't even like normal puns that much. Just food puns. And I realised, while I was making this dish, that it happens to contain two ingredients that frequently feature in her puns. Puns that I've heard numerous times. I'll hear her familiar voice in my ear whenever I'm slicing a mushroom “ain't mushroom for more of them is there” followed by “I'm know I'm hilarious, you don't have to tell me, I'm just such a fun guy”. I'll receive a text later about how the elderly Italian chef 'pastaway'. *Groan*. [...]
I suppose I made these weird looking things for a couple of reasons. The obvious one is the convenient hollow left after removing the stone that's just waiting to be filled with something like hummus, salsa or balsamic vinegar. The other, though, was thinking of stuffed jacket potatoes, pineapple curry boats, or even the famous Alain Passard Egg, where the insides are removed, mashed with other nice things, and replaced [...]
Hey there! I'm back with Part II of what I cooked for my vegan BBQ.
I find dishes like these perfect for when you're having a hungry day and really want to silence that growling stomach. It's also super satisfying after some kind of physical exertion – last time I had it was when I came back from my weekly losing football match. Nothing as comforting as carbs, huh?