Thanks to Antonio Carluccio,, Donna Hay, Nigella Lawson, Gordon Ramsey, Jamie Oliver, Yottam Ottolengi,…., and Christmas I have an impressive collection of books and magazines

Every day cooking, cooking for special occasions is so much more fun if you allow yourself to be inspired.

It all started when I was a child, although I had to fight ( with mother)for years before being allowed as cook in her kitchen. She inspired me and later I know that I inspired her to become more adventurous. She is 85 now and is still cooking for herself and now and again for others. She and my grandmother teached me the traditional cooking. Gradually I developed my own cooking style inspired by chefs from all over the world.

This year Jamie’s vegetarian cookbook will be on my Christmas list. Thanks to I can already try one of the recipes.

Put 1 onion, 4 garlic cloves, 4 cm of fresh ginger, 1 chili, stems of a bunch fresh coriander in a small kitchen robot. Chop until a pasta.

Bake 1teaspoon of cumin seeds, 1 teaspoon of mustard seeds, 1 teaspoon of garam masala, 1 teaspoon of turmeric, 1 teaspoon of fenugreek and a handful of curry leaves( dried or better fresh) in a drizzle of peanut oil until an awesome smell. Add the paste, 2 tablespoons of peanut butter, 2 teaspoons of tamarind and 1/4 of fresh mango( instead of chutney). Add pepper and salt. If the paste is too thick, add some water.

Cut 800 grams of eggplant slices of 1 cm. Make layers of eggplant and the paste in a oven dish. Add 200 ml of coconut milk and 250 grams of chopped cherry tomatoes. Cover with aluminum foil. Bake in the oven at 180° for 1 hour. The sauce will become thick. The dish is ready once the eggplant is tender. Finish with fresh coriander.

Serve with fresh mango, Greek yogurt and some flatbread or rice ( or both).

PS I don’t know whether I can wait until Christmas to see more of Jamie’s vegetarian recipes.