Cuzzle time

To thank and celebrate my cousins lovely hospitality I made them a home cooked vegetarian meal from my personal recipe book created by Antoinette.

First I pretended I made my own garlic naan (picked it up on the way home) and made a dip from plain yoghurt, cumin, mint, salt, pepper and lemon so refreshing and picked up some Oyster Bay Sauvignon Blanc!

Gus's Eggplant Curry with Barley and Mint cucumber salad

I added my own personal ingredient to the curry, love...and raisins haha

I also used barley instead of rice to mix it up as it has a wicked texture that is more moist and gummy than most rices, the salad consist of mint, cucumber, apple cider vinegar, water and sugar simply delicious!

Robin: "This is Bangin" (that means awesome)

Zoe: "I love this, what's in it" (which means she wants to cook it, pretty much a standing ovation in my eyes)

~JBomb