Another work week Don'

I've been in Aberdeen all week, hence the lack of blog entries this week. Aberdeen is Scotland's third most populous city and has often been described as the 'Granite City' or the 'Grey City'. The reason behind this, well some of the buildings have locally quarried grey granite incorporated into them, so when the sunlight hits them they sparkle like silver, but when the sun is not shining, it very quickly becomes the Grey City. As a port town, Aberdeen was also important for its fishing and shipbuilding industries, but since the discovery of North Sea oil in the 1970s, it has also gained another name, the Oil Capital of Europe.

Its not all industrial, as it has a long, sandy coastline. Unfortunately I did not get the opportunity to explore it at all as I have been rather distracted at work. So maybe next time, but I did get to snap a few photographs of Aberdeen yesterday evening whilst looking for somewhere else to eat, as I was getting rather fed up with the limited hotel options. The hotel itself was located on the outskirts of the city, so I was rather glad to go into the city centre, even though most of the shops were closing for the evening.

The bus also passed Aberdeen harbour. If it wasn't so late, the adventurous person in me would have got off the bus and explored a little, but no way was I going to be doing this on my own and so late in the evening.
I walked from one end of the town centre (Union Street), in-between and then the West end looking for somewhere to eat.

I walked passed Books and Beans, a second-hand bookstore, fair trade coffee and Internet cafe, but it was closed. If it was open, you know me. I would have probably walked out of it with a cookbook or two.

I did do some Internet research to see if Aberdeen had some vegetarian eateries. I even asked some Aberdonian work colleagues if they knew of somewhere or could recommend a place. All of them said they were not aware of anywhere that catered specifically for vegetarian and vegans, but most places offered a vegetarian option. Well, rather than going back to the hotel to eat a door-stop version of summer vegetable kobabs with pitta bread, I looked at a number of restaurant menus within my budget and dietary needs, but also a place were I would feel comfortable eating on my own.

I stumbled across a little organic cafe called the Foodstory. Its sign made me smile, as it was still open, I stepped and glanced at the menu. Although all rather good and comforting, I honestly wanted something more substantial than just a seasonal salad or a sandwich this time. But I did walk not out empty handed. I walked out with a rather posh bar of Vivani White chocolate bar with mango, coco and yogurt. Not for me to gorge on, but to take back home for D.

Opposite the Foodstory, I noticed a Thai Restaurant called Bhan Thai. I was sold on the menu clearly marking a number of vegetarian options with a green 'V'. For starter I had the Thoong Thong, a parcel of thin crispy pastry filled with a spicy vegetable stuffing, served with sweet chilli sauce and for main Gaeng Dang, apparently a famous Bangkok red curry with coconut milk, aubergines, bamboo shoots, chilli and basil leaves with egg fried rice. I thoroughly enjoyed the fresh, spice and crispness of my pastry and although a little sweet, my red curry was really good too. The place has already received some good reviews, but it someone was to ask me about it, I would certainly recommend it. Not just for the food, the decor, the ambience of the place was lovely too and the waiters and waitresses were very attentive.

By the time I got back to my hotel room, showered and ready to knock myself out with sleep. I looked out of my hotel window and was amazed. I thought the skies in the West of Scotland have been rather fabulous recently, but Aberdeenshire skies are just as beautiful - it is Scotland after all.

Oh as I've been sitting, eating alone at the hotel restaurant or at the Thai restaurant, my lovely husband D was eating alone too, but at least he was home tucking into some home made Mushroom, Puy Lentil and Ale pies. I just wish he had cut one open to show you all the filling. You know what this means, I'll have to make them again.

A2K Pay it forward Reminder

Some of you may remember, that last month I received a 'Pay It Forward' gift from a fellow blogger Jee. I am now obligated to carry on this tradition with a 'pay forward' gift of my own. So if you are interested in receiving some Scottish goodies, there is still time to enter if you wish. Just follow this link to learn more about Pay It Forward.

Baked Aubergine with coriander and chilli chutney

I'm sure I've mentioned this in a previous blog entry, but there was once a time, when I would avoid eating aubergines. I did not mind eating the deep purple outer skin, but its sluggish texture, especially when undercooked grossly put me off. My mother, a fabulous cook attempted to change my mind and in some cases she did win me over. Disguising the aubergines in some cases, where she would cook it so thoroughly that it would just melt in your mouth, or deep fry them, as pakora’s (bhajis).

Now much older and more appreciative of fruit and vegetables, I am happy to cook with the aubergine myself and welcome it in my little kitchen, especially when in season.
This coriander and chilli chutney is a familiar recipe for me. My mother would grow huge amounts of coriander in the garden and other than garnishing dishes, she'd often make this chutney in her granite pestle and mortar, which we'd then eat as a dip with potato chips or roti (chapatti). In this recipe the chutney is slathered in between aubergine layers. Its rather refreshing.

Baked Aubergine with coriander and chilli chutney
For 2
Ingredients
1 large aubergine or 2 medium aubergines
Olive oil
For the chutney
50g fresh coriander
1 small red onion, finely sliced, and minced
2 cloves of garlic, crushed
2 green or red chillies
2 teaspoons salt
2 tablespoons lemon juice
Method
Preheat the oven to gas mark 5.

For the chutney
Make the coriander and chilli chutney: Put the coriander with stalks, (remove any tough ones though), minced onion, garlic and chilli into a food processor and blitz until smooth; or in a pestle and mortar and crush until smoothish. Set aside for the flavours to infuse (at least 30 minutes).

Leave the stalks attached to the aubergines. If using one large aubergine, cut in half . Then cut each length ways into 3 or 5 slices, but not right though the stalk as you want the slices to be held together. You want it to look a bit like a fan. See below. Spread the coriander and chilli between the slices and press the aubergines back tougher again. Place in a baking dish and brush gently with oil. Cover with kitchen foil and bake in over for 45 minutes, then remove foil and bake for a further 15 minutes until tender. Serve. Adapted from Leith’s Vegetarian Bible