 |
you coming out from under there mollie moo? |
 |
i'm under the aubergine pillow for inspiration though b... |
 |
what'cha need inspiration for moll? im thinking about this weeks stoopid colour and how i need to break the news to everyone that you seem to have managed to do some aubergine crafty squares... although the jury's out... |
 |
you see b, i'm not getting the aubergine thing... i thinks these fall more into the maroon category... no? |
 |
hang on a mo will ya... i'll widen this debate... |
 |
see an aubergine is more purple dont ya think... and green? |
 |
nah cant see it b? but that aubergine is sure starting to remind me of something else... |
 |
do you see it?... arf arf |
 |
it's pear shaped just like doyle... mollie that's rude! |
 |
maybe that creamey square's meant to be like the aubergine's insides? |
 |
mmmm wonder what it's insides taste like... |
 |
hey b? how's this for an idea... |
 |
oi follow me, i've got my inspiration... |
 |
maybe you should cook that fav aubergine salad thing that you and c like |
 |
you know, with that zingy citris dressing, see we've got all the stuff |
 |
we've even got kalamata olive haloumi with it's aubergine coloured graphics... that you did by the way so it's gotta be good! |
 |
memba?... you gotta mix 1/4 cup of fresh lemon, lime and orange juice together with a tablespoon of rice wine vinegar, fish sauce and sugar, plus add chopped red chilli... sooo simple.... (hey check out my eyelashes in this pic, ooo lala, styl'n) |
 |
then you chop the aubergine into 1cm sized bits, rounds, strips... whatever... |
 |
salt lightly (if ya want to) and leave for 15 minutes or so... |
 |
doyle you do kinda look like an aubergine you know... |
 |
anyway... bring the haloumi to room temperature |
 |
and pat dry to make sure theres no extra moisure |
 |
fry quickly on a high heat both sides being careful not to melt it! |
 |
take off the heat, cover and rest... phew! |
 |
pat the aubergine dry... |
 |
grill on high heat with some extra virgin olive oil... |
 |
chop into quarters (or whatever) and place into a bowl... |
 |
add the zingy dressing to the aubergine, cover and leave to marinade for a few hours... |
 |
time for an aubergine coloured beverage... |
 |
whilst sorting voting for the new supercity... aaargh! |
 |
b i believe it's ready to go... dice or cut the haloumi however you want, add to the aubergine with freshly chopped mint and/or coriander, taste and add more zingy dressing if you desire... b sometimes adds more chilli at this stage... |
 |
voila, tastes better than it looks... actually that cooked aubergine skin is nearly the same colour as... |
 |
your nose mollie arf arf arf... |
 |
oh let me see... |
 |
fine job there b... |
 |
nommy!... |
 |
| jeez, wwhhhatt???... who said not for dogs! |
next week's blue coloured thursday's gonna be aquamarine...oh dear...
.JPG)
Posts
