7 My choice for margarine is coconut margarine, but again I leave it up to you. There is also butter-flavoured margarine. I have always written garlic, “crushed”. But of course you can smash it with a knife, grate it or slice it thinly. We only used freshly ground pepper, usually a mix of black, green, red and white. Use whatever suits you. I usually use unsweetened soy milk. Granddaughter Lior says Oatly Barista is the best. Tomato concasse is tomato, peeled with wet inside removed and then chopped. If you need to use a non-caloric sweetener as a substitute for sugar, I have found that by mixing various sweeteners together you don’t get an overbearing taste of one of the sweeteners and it is much closer to the taste of sugar. There is only one recipe with eggplant because I am highly allergic to it. Instead I have substituted zucchini or vegetable marrow in some dishes. In A Potpourri of Memories there are plenty of eggplant dishes. When preparing a dish don’t be afraid to substitute if you don’t have the ingredients, and always taste what you have cooked. Mitzpe Ramon 2014
RkJQdWJsaXNoZXIy NTQ4MDQ5