Hey there!

I haven’t been able to update this web with recipes lately because I haven’t been cooking a lot, basically. The other day, I went to the doctor, a week after a car accident. I am better than I expected, but my neck is making me rest for a while (presumably a couple of months until I am 100% as I was before the accident). I’m not in a rush, but the first thing I asked the doctor was: Can I cook? To which he answered: Little by little.

Well, here is my first recipe. It took me longer to chop the veggies and I had to rest in between at some point, but I made myself a meal 🙂

Ingredients:

1 1/2 aubergines

1 medium onion

Sarmale spices (I bought a sachet, the brand name is Alex. You can substitute with coriander seeds, parsley, dill and thyme)

1 tomato.

1 packet of ricotta and spinach tortellini

2 tablespoons of canned coconut milk

Fresh mint leaves

Cilantro

Chopped red chili

Method:

Chop the onion and aubergine. Fry in a pan with a little bit of olive oil. Add the chopped tomato and 1/2 sachet of spices.

Cook the tortellini following the package instructions.

Place the pasta as a base, add the aubergines on top and then add the coconut milk.

To garnish, add some mint, cilantro and as much child as you want.

Have fun and keep fooding!