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My First Cookery Video!

It was about time that this happened: my first cookery video.

I love cooking and so it was a natural progression. Beauty addicts do not fear: the cookery is an addition to the beauty vids and not a substitution. Lipsticks will be back on a screen near you very soon! In fact, if you want some beauty p*rn, I can tell you that my face in this video is adorned with Tom Ford’s summer collection as well as the new NARS tinted moisturiser and a Shiseido cream eyeshadow. I don’t cook with any old crap on my face you know!

I do hope that you enjoy this; it took me ages to get around to filming it, but it’s nice not to be stuck in front of that same old wallpaper with the same old camera angle. I’m trying to mix things up a bit!

The aubergine (eggplant to U.S. readers) recipe shown in the video is one of my favourites. It’s a bastardisation of a Sicilian recipe called Caponata. Or something. You can add black olives to it if you want, or change the cheese, or up the chilli content. Play about with it! It makes a wonderful light lunch or supper if you skip the pasta, thus saving yourself about a zillion empty calories. I can’t resist pasta and would rather have a small amount than none at all, so that’s why I cook pasta in the video! I had walked a LOT that day though – I needed my carb fix.

Enjoy. The written version of my recipe (my weird, gradually changed version!) is printed in full below the video pane. If you’d like to see my videos as soon as they publish then you can subscribe to my Youtube Channel. If you want some exclusive recipe action, then make sure you’re signed up to A Model Recommends: Exclusive. The first newsletter will be with you on the 1st June!

Serves 2 (Depending on how hungry you are and what you decide to have with the sauce!)

You will need:

1 tablespoon (or less) rapeseed/cooking oil

1 tablespoon (or less) extra virgin olive oil

Dash of balsamic vinegar

1 aubergine

2 cloves of garlic, crushed or finely chopped

1 heaped teaspoon of dried oregano

Dried chilli (to taste. I used two tiny ones. Leave the chilli out if you prefer!)

1 tin chopped tomatoes

1 tablespoon of tomato puree

Fresh basil leaves (optional)

Approx 50g buffalo mozzarella per person

1)    Cut the aubergine into slices 1cm thick (ish!) and then the slices into cubes. Try to get them KIND of the same size so that they cook evenly!

2)    Heat about a tablespoon of oil in a deep frying pan. You can use less oil than this or even no oil if you have a good non-stick pan. The idea is to cook off the aubergine cubes so that they begin to brown slightly on the outsides. You need to keep the cubes moving in the pan so that they don’t burn!

3)    After a few minutes of cooking off the cubes, take the pan from the heat and clear a space off to the side so that you can fry your crushed garlic in a bit of extra virgin olive oil. DON’T ever let the garlic burn, it tastes rank! Add the oregano and the chilli, and mix it all into the cubes.

4)    Return the pan to the heat. You don’t want to burn the garlic so add your dash of balsamic vinegar to the pan and then the tin of tomatoes immediately, and stir in. Fill up the empty tin halfway with water and add to the pan.

5)    Add the tomato puree and stir in.

6)    Simmer your sauce for around ten to fifteen minutes – the aubergine cubes should be cooked through but NOT soggy. When you put the fork in to test them, you want them to be keeping their shape but not at all hard! Basically, if you taste one and it’s nice then it’s done – if it’s too hard you can always keep on cooking!

7)    Add freshly torn basil leaves if you have them – no worries if you don’t, but it does add another dimension and makes the whole thing come alive.

8)    Tear your buffalo mozzarella over the top. I’m adamant about good quality mozzarella – if it isn’t the real deal, don’t bother. Shave some parmesan over the top instead!

9)    You can serve this stirred into penne pasta as I do in the video. I used 45g of dried penne as the sauce is pretty chunky and filling, but increase/decrease as desired! You can also serve with salad, chicken breast, lamb, steak, fish, whatever you fancy!

© 2016 A Model Recommends®: all opinions are my own and any sponsored or paid posts will always be very clearly marked. I accept press samples and receive product and services to review as part of my job. Outward links to retailers will usually be affiliate links. Please see here for full "about" section and disclaimer.  A Model Recommends and Ruth Crilly are registered trademarks.


  1. Ruth, I really enjoyed your 1st cooking video and the recipe looks lovely & I think I will give it a try (minus the cheese as I’m allergic to dairy). What you put into your body is just as important as your skincare, so I would happily watch more of these cooking videos :)

  2. “It’s a bastardisation of a Sicilian recipe called Caponata. Or something.” In my book, whatever you do on the blogging/vlogging/videoing/whatever front, you can do no wrong, but this little beauty is something extra special. Love love loved it.
    Still amazed by the crazyness on Facebook last night, but I just felt I had to get up on my little soapbox and (try to) teach that little so and so some net etiquette (netiquette?). Probably failed but hey…I got you back girlfriend (even writing this last part of the sentence, let alone hearing it in my head, I cringe heavily). All I’m trying to say is that I love your work, keep doing what you’re doing.

  3. Absolutely LOVE it! Thanks Ruth, will try it tonight x

  4. Ruth you are a great cook! I love your pink knife.

  5. Congrats, Ruth! Job well done on your first cookery video. “Mr. Upa” and I are huge fans of this recipe, though our interpretation may well be a bit different since we only had a few words to go by – way back when!!!, when you first mentioned it. (Creative punctuation, no???) It’s now a staple in our house, known as “the model’s stew”! I’m so glad to have the genuine recipe now, however!

    Agreed that real mozzarella is the only way to go…being married to an Italian-American for 37 years has taught me that well!

  6. Ruth you are a great cook! I love your pink knife

  7. Having some VERY senior moments tonight, I’m afraid. In forwarding your cookery post tonight to a friend, I hit “reply” instead of “forward,” so you got a weird empty email from me (sorry!) and then I typed in my wrong blog address (non-existent address, I’m sure) in my comments (double sorry)…long day??? Ugh! Head to go under the blanket from the shame!

    • @Upa hahaha!!! You will love the post coming up later this week – you can add some senior moments to my list! xx

  8. hahha Ruth! you should have eaten it seductively with a fork. i love you much!!! love the leopard bow, love the cat, love the food. and you have this dry english sense of humor that i find so funny. ill try this dish once im off atkins. but the cat was the highlight for me. i love cats <3


  9. sounds nice, I love pasta dishes.
    I think that it’s good your putting food on your blog because it got alot to with skin. Processed sugers slow the collegen and also make you break out in spots. Plums make your skin glow. A study has showen that if you eat more than your recommend 5 a day of fruit and veg to become more attractive !

  10. Looks yum! Completely off topic but just going back to your post on rapeseed oil, just tried substituting it for butter for cake baking and it worked like a dream…i can enjoy it knowing its slightly healthier than before!

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