Today's recipe

Last minute salad from the garden

Ingredients:

One pink raw beet, grated
1/2 zuchini, grated
cherry tomatoes, red and yellow, about 12
basil, about 10 leaves
3 naesturium flowers
roasted almonds
vinaigrette (olive oil, balsamic vinegar, dijon mustard, salt and pepper)

Today's recipe

Eggplant tarte

 

 

Ingredients:

1 pie crust

4 eggs

200 gr of crème fraiche

2 eggplants

1 onion

3 cloves of garlic

Parsley

Olive oil

Preparation

 

Sauté the onion. Cut the eggplants in cubes and add them into the pan with the sautéed onion. Sauté them as well. If you don't want to add too much olive oil (as the eggplants absorb a lot), you can add a little bit of water (about 3/4 cup) in order for the eggplant to cook

.

Cook for about 15 minutes, do not cover but stir regularly.

Stretch the dough to fit a baking pan.

Mix the eggs, crème fraiche, salt and pepper. Add the "persillade" (mix of minced garlic and finely chopped parsley) to the batter.

Place the eggplants+onion on the dough, add the batter on top.

 

Place into the oven (400 F) for about 45 minutes.

 



Today's recipe

Gazpacho

Ingredients

6 tomatoes chopped
1 onion, finely chopped
1 cucumber, peeled, seeded, chopped
1 sweet red bell pepper (or green) seeded and chopped
1-2 Tbsp chopped fresh parsley
2 Tbsp chopped fresh chives
1 clove garlic, minced
1/4 cup balsamic vinegar
1/4 cup olive oil
Salt and fresh ground pepper to taste
6 or more drops of Tabasco sauce to taste

1 cup water

Preparation
Combine all ingredients. Blend slightly, to desired consistency. Place in non-metal, non-reactive storage container, cover tightly and refrigerate. You can serve it right away or wait overnight, allowing flavors to blend. 

serves 8.

Today's recipe

Caponata (Sicilian Sweet-Sour Vegetables)

Lamb kebabs with caponata and green couscous

Ingredients 2 eggplants (about 2 lbs.), cut into 1⁄2" cubes

10 tbsp. extra-virgin olive oil
1 large yellow onion, coarsely chopped
1 anchovy filet, chopped
3 ripe medium tomatoes (about 1 lb.), cored, peeled, coarsely chopped
2 ribs celery, thinly sliced crosswise
1⁄4 cup red wine vinegar
2 tbsp. tomato paste
2 tbsp. golden raisins
2 tbsp. pine nuts
2 tbsp. capers
12 pitted green olives, such as cerignola, coarsely   chopped
1 red bell pepper, roasted, peeled, cored, seeded,  thinly sliced
Freshly ground black pepper, Salt
2 tbsp. coarsely chopped basil
2 tbsp. coarsely chopped flat-leaf parsley

Preparation
1. Put eggplant into a colander set over a large bowl; toss with 1 tbsp. salt. Top with a plate weighted down with several large cans; let drain for 1 hour. Rinse eggplant and pat dry with paper towels. Heat 2 tbsp. oil in a large skillet over medium-high heat. Add one-third of the eggplant and cook until golden brown, 7–8 minutes. Using a slotted spoon, transfer eggplant to a bowl. Repeat with oil and remaining eggplant.

2. Reduce heat to medium-low and add remaining oil, onions, and anchovies; cook until soft, 14–15 minutes. Add tomatoes and celery and increase heat to medium; cook until tomatoes release their juices, 5–6 minutes. Add vinegar, tomato paste; cook until thickened, 3–4 minutes. Add cooked eggplant, raisins, pine nuts, capers, olives, roasted peppers, and salt and pepper to taste. Cook until hot. Transfer to a plate; let cool slightly. Top with basil and parsley. Serve at room temperature.