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Cooking in the Philippines is more qualitative than quantitative, meaning there usually aren't specific measurements. It's more about taste, color, and smell. Cooking becomes a sensory experience that shifts each time you make the recipe.
What started as a sketch a day watercolour project has been turned into this! I loved exploring all the different coloured items and I was able to tick off a wish list of weird and wonderful fruit and veg I've always wanted to paint.
This is my norma and goat cheese pasta, norma is an Italian sauce made with aubergines, tomato passata and salty ricotta. In this case I tried it with goat cheese, which in my opinion matches perfectly with the other ingredients. The tricks for a good result is to cook really well the aubergines, so as to get rid of the unwanted water that is trapped inside, and they become more tasty. To do this, remember to stir continuosly them otherwise they get burned and the taste is ruined. Then, when you add the tomato passata regulate the taste with a pinch of salt and also sugar, it is essential to balance the tomato acidity (old trick from my grandma!). The goat cheese has to be added at the very end, when the heat is off, because it's a fresh cheese and we don't want it to separate in phases :) (--> if you make the sauce for more than one time, and you want to freeze it, it's advisable to leave it fresh cheese free, and add it always fresh from the fridge).
This is absolutely super tasty, I really recommend it and for any doubt just write me below! Enjoy!
Couscous has been around in North Africa for centuries, and some specialists have tracked it as far as Ancient Egypt. There is no family gathering, no homecoming, no social event, almost, where couscous is not involved. And it is just divine!