A hymn to the mashing
Hello! I just wanted to pop by this very ordinary Wednesday to share some inspirational, culinary plans that were sauntering around in my mind by lunch time today when my belly and I had been deprived a proper meal since the food was late and our lunch break short. Not a very beneficial coincidence, however, luckily I knoew there was a surplus of food in the cupboards at home to supply me with when I got home - so I did not have to worry to much - in difference to people who suffer from malnutrition. I should definately not be complaining. And I am not! But my belly, which is unaware of its beneficial situation, immediately started fussing with my concentration so that I had a real hard time distributing my concentrating capacity between the uprise of the reneissance and different delicious meals. One of them were these side snack mixes (first picture) utterly well composed together with these patties and aubergine puree (second picture) I ate during at a restaurant. I was most drawn towards the puree. Why? I can tell you, when I was a little kid, I loved mashed food. Everybody did.Because truly, is there anything more satisfactory than letting a spoonful of warm, creamy and soft puree massage your tongue before it makes your taste buds break out in hymns to their perfection? Nope, didn't think so. So therefore I would like us today to cherish the mashes and purees and the how the manage to combine simple cooking with serious deliciousness. I know I went a bit off road, again, but I would like to advise you to make more purees, basically. Seriously, I used to make mashes out of everything, ice-cream and salmon for example. We used to make potato mash in school by mashing potato, butter and milk and watching the shiny fork sink into that mix was just...just...very nice. There is something relaxing and satisfactory from mashing things, try for yourself! Weather it is a banana, a sand castle or someone's foot.
Since I do not have the recipe to this specific aubergine puree I can not write it down. But search for it in your cookbooks or online. The basic principle is however, use some root crops and bake them in the oven until soft, mash together with some butter, oil/milk and spices. There you go!
See you!