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%Begin The Green Barbecue: Aubergine and goat's cheese stacks with honey and thyme - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password?
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%Begin The Green Barbecue: Aubergine and goat's cheese stacks with honey and thyme - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password?
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Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food The Green Barbecue Rukmini Iyer s aubergine and goat&#8217 s cheese stacks with honey and thyme By You Magazine - April 25, 2021 The goat’s cheese melts between the aubergine slices, scented with thyme – perfect by themselves or squashed between crusty white rolls.
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Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food The Green Barbecue Rukmini Iyer s aubergine and goat&#8217 s cheese stacks with honey and thyme By You Magazine - April 25, 2021 The goat’s cheese melts between the aubergine slices, scented with thyme – perfect by themselves or squashed between crusty white rolls.
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David Loftus SERVES 4 PREP: 10 MINUTES COOK: 30 MINUTES 2 large, evenly sized aubergines 2 x 100g rind-on goat’s cheese wheels A handful of fresh lemon thyme sprigs Olive oil, for brushing Sea salt flakes Freshly ground black pepper Runny honey Crusty bread rolls, to serve Cut the aubergines into 1 cm slices, and the goat’s cheese into very thin rounds. Sandwich each piece of goat’s cheese between two similarly sized slices of aubergine, along with a sprig of thyme. Brush both sides of the aubergine with oil and add a tiny pinch of sea salt flakes and black pepper.
Victoria Lopez Member
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David Loftus SERVES 4 PREP: 10 MINUTES COOK: 30 MINUTES 2 large, evenly sized aubergines 2 x 100g rind-on goat’s cheese wheels A handful of fresh lemon thyme sprigs Olive oil, for brushing Sea salt flakes Freshly ground black pepper Runny honey Crusty bread rolls, to serve Cut the aubergines into 1 cm slices, and the goat’s cheese into very thin rounds. Sandwich each piece of goat’s cheese between two similarly sized slices of aubergine, along with a sprig of thyme. Brush both sides of the aubergine with oil and add a tiny pinch of sea salt flakes and black pepper.
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Chloe Santos 4 minutes ago
Once your barbecue is ready, place the aubergine stacks on the grill and cook for 10-15 minutes per ...
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Dylan Patel 6 minutes ago
Transfer to a serving platter, drizzle with honey, scatter over the remaining thyme, and serve with ...
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Once your barbecue is ready, place the aubergine stacks on the grill and cook for 10-15 minutes per side, until the aubergine is cooked through and the cheese has melted. You can flip them every 5-6 minutes or so and give them a brush with olive oil.
Ella Rodriguez Member
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Once your barbecue is ready, place the aubergine stacks on the grill and cook for 10-15 minutes per side, until the aubergine is cooked through and the cheese has melted. You can flip them every 5-6 minutes or so and give them a brush with olive oil.
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Evelyn Zhang 14 minutes ago
Transfer to a serving platter, drizzle with honey, scatter over the remaining thyme, and serve with ...
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Transfer to a serving platter, drizzle with honey, scatter over the remaining thyme, and serve with crusty rolls on the side. Now buy the book Our recipes are from The Green Barbecue by Rukmini Iyer, published by Square Peg, price £17.99. To order a copy for £15.29 until 9 May call 020 3308 9193 or go to mailshop.co.uk/books.
Lucas Martinez Moderator
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Transfer to a serving platter, drizzle with honey, scatter over the remaining thyme, and serve with crusty rolls on the side. Now buy the book Our recipes are from The Green Barbecue by Rukmini Iyer, published by Square Peg, price £17.99. To order a copy for £15.29 until 9 May call 020 3308 9193 or go to mailshop.co.uk/books.
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Liam Wilson 9 minutes ago
Free p&p on orders over £20. Rukmini has donated her fee for this extract to Refuge....
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William Brown 4 minutes ago
RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-te...
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Free p&p on orders over £20. Rukmini has donated her fee for this extract to Refuge.
Zoe Mueller Member
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Free p&p on orders over £20. Rukmini has donated her fee for this extract to Refuge.
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RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks&#8217 maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu&#8217 s sticky mustard marmalade ribs July 25, 2021 Annie Bell&#8217 s white peach bellinis recipe August 8, 2021 M&#038 S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay&#8217 s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna&#8217 s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved
Grace Liu Member
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RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks&#8217 maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu&#8217 s sticky mustard marmalade ribs July 25, 2021 Annie Bell&#8217 s white peach bellinis recipe August 8, 2021 M&#038 S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay&#8217 s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna&#8217 s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved
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