Aubergines with Saffron Yoghurt

Aubergines rule.  Even more so if you haven't got any meat lurking about but don't fancy salad. The vegetable equivalent of halloumi. This is super easy and I found the recipe (originally by Sabrina Ghayour in The Guardian) and have tweaked it a bit.

(per person)
1 aubergine, sliced
2 tablespoons of greek yoghurt
2 pinches saffron (or turmeric and cumin if you don't have any)
Olive oil
nigella seeds (if you have them)
3 pickled red chillies, thinly sliced (or half a turkish pepper or whatever chilli you can find*, to taste. I actually found finding pickled chilli's surprisingly hard to find but did eventually, in Sainsbury's)
Flat leaved parsley, chopped (about half a handful)
A clove of garlic

First heat either a griddle pan or a frying pan to medium hot.  Then brush each slice of aubergine with olive oil and cook in whichever pan you're using until golden. Brush the other side with oil and flip until also golden.

Meanwhile, make the yoghurt. Grind up the saffron and add a tiny bit of boiling water to make a golden liquid. Grate the garlic and add both these to the yoghurt, mixing well.

Simply arrange the aubergine slices on a plate, drizzle the sunny yoghurt sauce, sprinkle over the chillies, nigella seeds (if using) and parsley. Nom.

* Scotch Bonnet is probably a really bad idea here. Tasty rather than deadly!

Instant ice cream

Suddenly got the urge for some ice cream? Easy. As long as you have a stash of frozen fruit! Whenever you have fruit that you are unlikely to eat before it goes weird (or just buy a bit extra for emergencies such as this!), chop it up and put it in a freezer bag. You'll be very pleased with yourself when you get the ice cream urge. There's no need for fancy ice cream makers or a big freezer- my freezer compartment of the fridge is tiny and regularly freezes up but there is always space for this since I've discovered it.

1 bag of frozen fruit

A dollop of yoghurt

A drizzle of honey

Bung it in a food processor and whizz it. Then eat it. Simples. And with a clear conscience as this recipe is actually good for you!

Fruit ideas:

Those juicy little flat peaches

Strawberries

Bananas

Mango

Tangerine segments

Plums

Pineapple

Try combinations and experiment with additions such as chopped nuts, a tiny bit of orange flower or rose water, lemon juice, smashed biscuits...the possibilities are endless. You can also make up bags of these things and put in a blender with some milk for a smoothie. 

P.s. soft fruit works better. Harder things like apples and pears don't really whizz up very smoothly.

P.p.s. A food processor may seem like an expensive gadget. I didn't have one for years but recently found a cheap one in Argos on special offer and totally wished I'd invested in one earlier. I have saved so much time and waste since. It basically cost the same as a night out. I used that night in to make homemade mayo, super fast pastry for a quiche and, of course, instant ice cream. Cunning.

Labneh

I buy strained yoghurt by the kilo and, if I have the urge for something thicker to go with things (or I have leftover yoghurt), turn half the pot into Labneh. The cheapest place to buy good yoghurt is in fact local middle eastern shops or your corner shop if you are in London.

Labneh is a middle eastern soft cheese, a bit like Philadelphia but less clawing. Lower in fat and baddies too if you make your own from low fat yoghurt.  You can even flavour it with herbs.

All you need is about 500g strained, natural yoghurt, a pinch of salt and a muslin.  And a bit of string.

Line a colander with the muslin over a bowl or the sink and plop in the yogurt, with the salt well mixed in (I make this when I have half a pot left and just mix the salt in the pot). Now is the moment to add dried herbs if you want such as thyme or sumac. Gather the corners of the muslin so that the yoghurt can't escape and twist it together.  You can now either put the whole thing in the fridge overnight (in the colander and bowl to catch the whey) or, tie the package up with string and dangle it from the taps over the sink.  In the morning, you will have a load of cheese that will keep for about a week in the fridge, covered.  It's particularly good in wraps!