I made mine with pesto instead of basil leaves, and left out the turmeric. I didn't use the nigella seeds, just sesame seeds (not really necessary). I was also thinking about using mushrooms (with manchego) and other vegetables, broccoli perhaps (with cheddar instead), and could be really interesting with a mix of leeks/onions/scallions/shallot. It is an interesting hybrid of frittata, quiche, souffle and cake. Thumbs up!!
I love the Tofu and Brussells sprouts recipe in Plenty!!!! It's awesome. Can't wait for this book.
I love the brussells sprouts recipe from Ottolenghi's Plenty cookbook; I love eggplant parm; I also love pan roasted parsnips cooked with butter and maple syrup.
Butternut squash souffle!
the link to the Basic Hummus recipe isn't working
Som Tom!! YUM!!
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