Roast pumpkin, beet, garlic, feta, spring onion & peri peri seasoning - transformed into this beautiful, clean-not so green but outstanding plant-based dish! ...
Payal Thakurani
Payal Thakurani is a cooking instructor, consulting chef, and author of the popular Southeast Asian cookbook “Curries for the Soul”. Originally based in Shanghai China, chef Payal has been in the food industry since 2012, working in training and brand development in central kitchens. She was also the proud owner of a cooking school and several food brands in Shanghai. She now lives in Singapore and heads Commune Kitchen in Downtown Gallery, where she hosts affordable, hands-on cooking classes for all ages.
more info: https://www.communekitchen.com
I love the sweetness of roasted pumpkin in nutty, creamy hummus. Using freshly cooked chickpeas makes all the difference when following any hummus recipe, but using canned chickpeas works if you can't find the time. Just remember to use plenty of good-quality tahini, extra virgin olive oil, and fres...
Imam Bayildi is one more reason to love eggplant. This iconic Ottoman dish consists of whole eggplants stuffed with onions, peppers, tomatoes, garlic and spices, which are then slowly simmered away in quality olive oil....
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