• About Kris­ten

  What part of liv­ing bliss­fully in New York and own­ing an art gallery didn’t work for me? Well, the part that was trans­ferred to Lon­don with my husband’s job… Seven years later, here we are, and I am deliri­ously con­tent to live in the sec­ond great­est city in the world (first? sec­ond?), cook­ing, eat­ing, bell­ring­ing, watch­ing our remark­able daugh­ter bring her­self up in style, and describ­ing it all here, for posterity.

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• Random Recipe

  Aubergine (Egg­plant) Caviar

  Aubergine Caviar

  (serves about 10 as a side dish)

  2 medium aubergines/eggplants, whole

  2 tbsp olive oil

  3 cloves gar­lic, minced

  4 salad onions, finely chopped

  juice of 1 lemon

  2 tbsp flat leaf pars­ley, chopped

  1 cup/250 ml creme fraiche

  sea salt and black pep­per to taste

  Prick the aubergines all over with a fork and rub olive oil onto them.  Roast at 220C/400F for 30 min­utes.  Let cool, then cut in half and scoop the insides out into a medium bowl.  Fold in all the other ingre­di­ents.  Voila! Per­fect with slow-roasted shoul­der of lamb.

  read the rest of this recipe

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