marinated garlic as an appetizer!!!

IMG_4935You are back from your holidays but you are also  out and about to get everything sorted.

But a small snack to accompany a glass of wine would tempt you., i am sure.

Quick and easy to make, garlic is excellent to taste, for your health, digest well and will not leave you a bad breath because it is marinated , it is somethning new to try.

I tasted this dish at friends who invited for a drink , Remy and Laure thank you again.

I do not have a deli around the corner like them therefore I had to  find the recipe. After a few tests. Voilà !!!!

Let me know how you found those delicious garlic.

GARLIC FOR MARINE APERO

20 CL OF WHITE WINE VINEGAR

20 CL DRY WHITE WINE

1 C To C SALT

200G OF GARLIC PEELED

(prefer small)

OLIVE OIL

SOME SHEETS BASIL

CHOPPED PARSLEY

1 shallot, finely chopped (OPTIONAL)

Bring the vinegar and white wine to a boil.

Add  the garlic cloves and cook at a High heat for 7 minutes.

Let it cool and put in a Sterilized  jar with salt, a little olive oil herbs and finally chopped shallot (keep in mind that adding shallots will make marinade very spicy which might not be appreciated by your guests..

Close and marinate in refrigerator 3 days.

Keeps up to 3 weeks

Eggplant Pizzas

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Good morning everyone, I am so sorry I have not posted anything in a very long time.

The summer was good and busy then it is time to get back to school/work. Finally I take the time to write to you in order to share a beautiful quick recipe. I found it on Pinterest and add few tips to make it even tastier.

 (Makes 3-4 servings or 6-8 appetizer servings

1 EGGPLANT

2 TBSP OLIVE OIL, FOR BRUSHING EGGPLANT BEFORE ROASTING

1/3 CUP FRESHLY GRATED PARMESAN

1/3 CUP FINELY GRATED MOZZARELLA

Sauce Ingredients:

2-3 TSP. EXTRA-VIRGIN OLIVE OIL

3 LARGE GARLIC CLOVES, VERY FINELY crushed

1 CAN GOOD QUALITY PETITE DICED TOMATOES WITH LIQUID (OR USE 3 CUPS PEELED AND DICED FRESH TOMATOES)

1/4 TSP. DRIED OREGANO (USE GREEK OR TURKISH OREGANO)

Alternatively you can use already prepared tomato sauce

Instructions:

Cut off both ends of the eggplant; then cut it into 1,5 cm thick slices (trying to make them the same thickness!)  Put the eggplant slices on a double layer of paper towels and sprinkle both sides generously with salt.  Let the eggplant sit with the salt on it for about 30 minutes to draw out the liquid.  (After the eggplant sits for 15 minutes, turn on the grill to 375F/190C.)

Watch out last time I did, it I had to drive my daughter to school therefore when I came back the vegetable was so drain of water that it was as salty as can be. Never the less I thought it could not be noticed. I was wrong it was so awful!!!!

While the eggplant sits, make the sauce.  (if using already made sauce no need to preaviously warm it up.

Heat 2-3 tsp. olive oil (depending on your pan) and saute the crushed garlic just until it becomes fragrant.

(carefully watch this Onion as it contains 64% water therefore it burns easily) . Add the can diced tomatoes, and dried oregano and let the sauce cook at a low simmer until it thickens, breaking up the tomatoes with a wooden spoon as it cooks.  (Add water as needed, a few tablespoons at a time as the sauce cooks, keeping it hot by simmering at very low heat until it’s needed for the eggplant slices.)

After 30 minutes, wipe the eggplant dry with paper towels (this also removes most of the salt.)  In a non stick baking tray brush lightly with olive oil or use baking sheet, lay eggplant slices on, brush the tops of the eggplant with olive oil, and sprinkle with dried oregano or other herbs.  Grill the eggplant about 10 minutes or so on each side. Watch out it burns easily.

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While the eggplant roasts, thinly slice the fresh basil leaves (if using) and combined freshly grated Parmesan and mozzarella.  After 25 minutes or when eggplant pieces are done, remove eggplant from the oven and turn oven setting to broil.  Spread a few tablespoons of sauce on the top of each eggplant slice, sprinkle with thin basil slices (if using) and top with a generous amount of cheese.

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Put pizzas under the broiler until the cheese melted and slightly browned.  (This took 6-7 minutes for me, but I was using a toaster oven and in a more powerful broiler it would probably only take a few minutes.)  Serve hot!

Enjoy!

ARANCINI DE ROSI OR CRISPY FRIED RISOTTO BALLS

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Risotto is delicious to eat hot and freshly made.

But what do you do with the leftovers.

My family, I guess I spoiled them too much, would not eat a reheated risotto especially the next day.

As I never spoil food, I decided to look through the internet and found some ideas to adapt to my family tastes.I do apologize, this time I will not give you the precise quantity since it all depends on how much left over risotto you have.

You will need:

Left over Risotto

Onion, peeled and diced

Chorizo diced

Olive oil

Whipping cream or double cream

diced Mozzarella cheese

3 whole eggs

breadcrumbs or

PANKO (JAPANEESE BREADCRUMBS)

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In a pan fry onion with olive oil.

When reach golden color add the risotto and mix in some whipping cream. Continue cooking until you reach a nice combined consistency.

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Let it cool in a large plate.

With your hands (I use disposable gloves), make ball shape out of risotto.

Then place at the center of each ball one diced mozzarella. Make sure it is well covered as you do not want your cheese to come out easily while frying.

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Whisk the eggs and pass trough a strainer in order to get a smooth texture. Place in a large bowl.

In another bowl poor the bread crumbs.

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Deep and roll the balls in the eggs mixture, lift and allow excess egg to drip off, then put it on the breadcrumb bowl. Using the other hand roll in and again shake off to remove excess. Again roll into the eggs mixture and then bread crumbs.

It is slightly time consuming but coating it twice give an extra crispy texture that is so yummy.

Repeat with all the remaining Arancini rosi.

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In a wok, heat up oil at 375 degrees.

The result is absolutely divine.

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You can store the balls before being fried in the freezer for later use.

When you ready to eat them, put in the

microwave at lowest temperature for 2 minutes. Then it is ready to be fried.

THE SALAD I LOVE!

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A simple and delicious recipe what are you waiting for?

Ideal for this summer as well!

Serves 4

200 GR TIGER PRAWNS OR REGULAR PRAWNS

250 GR MUSHROOMS

2 RIPE AVOCADOS

SUNFLOWER SEEDS (qs)

CORIANDER

CHIVES

1 TBSP TOASTED SESAME OIL

1 TBSP CHILLI INFUSED EXTRA VIRGIN OLIVE OIL

1 TBSP EXTRA VIRGIN OLIVE OIL

JUICE TWO LEMONS

Salt / pepper

Cook shrimp in boiling salted water.

After 5 minutes, cool them immediately in a stream of fresh water.

Peel and wash. Set aside.

Meanwhile toast the sunflower seeds in a dry pan over high heat. Remain cautious, after 1 minute it is done therefore stay near your pan and watch carefully that it is does not burn.

Peel mushrooms, it will remove easily (see picture below).

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This vegetable is very porous hence I do not want to wash them as you may lose its flavor.

It also keeps them fresh longer, nearly 5 days in the refrigerator. Slice the mushrooms and set aside.

Wash the herbs and chop.

In a large bowl add all the ingredients apart from the sesame seeds and mix well, remain gentle as you do not want mashed avocados. Let this salad marinate minimum 1 hour to enhance all the flavors or the various oil and herbs.

Just before serving, mix gently and add the sesame seeds.

This salad is really delicious thanks to its aromatic oils and fresh herbs.

Try it once it will become one of your homemade favorite recipes.

EGG SANDWICH

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In the United States, They love boiled eggs sandwiches.

 For this recipe I used  mini pita bread, but you can easily substitute with any kind of bread. Never the less I find Pita bread lighter as the egg mixture is quite filling.

Serves 4 

 

8 BOILED EGGS

4 TBSP MAYONNAISE (you can use low fat mayonnaise that you find in the supermarket.)

2 PRING ONIONS

CORIANDER (according to your taste)

1 TBSP CURRY POWDER

Salt

 

Once you have boiled your eggs immediately peel them, crumble and mix with curry powder. It might be quite hot but you will enhance the flavor of the spice.

Mix with mayonnaise, coriander, and onions.

Fill you pita bread or spread on your bread.

Delicious!

MOCHA FRAPPUCCINO JUST LIKE STARBUCKS

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Don’t you just hate spending tons of money for a drink using milk, coffee and caramel.

Try that recipe…. So delicious

1.5 CUPS OF CRUSHED ICED

1 CUP OF MILK (I USED LOW FAT AND IT WAS FINE)

1 ESPRESSO

3 TSP OF SUGAR (MORE OR LESS DEPENDING ON PREFERENCE)

2 TABLESPOONS OR MORE OF BUTTER SALTED CARAMEL

WHIPPED CREAM

 

Add some caramel in the bottom of a tall glass as well as on the border or as you like it.

Blend all the ingredients except the caramel and the whipped cream in a blender for 45 seconds.

Pour into the glass and top off with whipped cream and garnish with caramel.

 

You will love this drink

 

As a substitute for the kids I replaced Coffee by caramel.

 

 

 

 

 

 

 

ICE COLD CUCUMBER SOUP WITH MINT serves 4

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A perfect recipe for the summer, fast, easy and delicious.

Also a great way to eat healthy and low calories meal.

3 Cucumbers (1250 G)

60 G OLIVE OIL

170 G SKIMMED YOGHURT If you want you can substitute with double cream

THE JUICE  OF 1 LEMON

1 GARLIC CLOVE

2 SHALLOTS

Half BUNCH OF MINT

SALT / PEPPER TO TASTE

Peel, cut into two and scoop out the seeds of the three cucumbers. Cut into large chunks and place in the bowl of your mixer. Peel and chop the garlic and shallots. Chop the mint. Add to the mixer the olive oil, youghurt, lemon juice, garlic, shallots and mint.

Seasan with pepper and salt to taste.

Mix until desired consistency and place in the fridge at least an hour before serving.

Enjoy!!!

Bruschetta English version

Bruschetta

2 SPRING ONIONS

4 LARGE TOMATOES

1 OR 2 SMALL CHILI (S) RED (optional)

1 PINCH OF SALT

1 TBSP VINEGAR Balsamic

A HANDFUL OF FRESH CORIANDER

2 TBSP OLIVE OIL SOUP

1 OR 2 GARLIC CLOVES

MOZZARELLA GRATED

BAGUETTE OR FOCACCIA AS SEEN IN THE PICTURE

(Http://wp.me/s3pMRs-focaccia)

Peel, seed and dice the tomatoes.

Peel and slice the onions finely.

To prepare the chilies, it is very important to use gloves or fingers to brush the oil.

In fact, they are extremely hot therefore you need to protect yourself.

YES, indeed it happened to me and believe me when you rub your eyes with your fingers it is very painful for quite a long time.

I also suggest to remove seeds inside. Those little things despite their size are extremely spicy, no need to increase their effect, or you will take the risk to catch your mouth on fire!!!!

Slice chilies bias shape

Wash and chop coriander.

Mix everything. Add vinegar and olive oil.

Chill for at least 1 hour.

Meanwhile, take the French baguette and cut pieces Bias wise in order the get a larger spread area.

Brush with olive oil. Turn on the grill and bake for  few minutes, checking that it does not burn and especially it stays crispy and golden but soft on the inside

Remove from the oven and with half of a garlic clove rub the bread.

Remove salad from the refrigerator. season with salt, and adjust if necessary.

If you add the salt too early you will see your tomatoes lose its water

As seen on the recipe salad Raita.

Using a spoon, spread on the bread.

Sprinkle with cheese and place under the grill.

Serve immediately

RAITA SALAD

Let me take you on a trip to India 

It is the salad served with chicken Tandoori 

Serves 2 

1 Lebanese cucumber or half a average cucumber 

1 tomato 

Chopped fresh mint 

1/2 teaspoon ground cumin   

Pepper 

Blanch tomatoes see how the recipe … (sundried tomato)

Peel cucumber 

Deseed tomato and cucumber and dice 

Chopped mint. 


like the photo stacks mint leaves and then I cut them finely. 

Mix remaining ingredients and Refrigerate. 

Salt before serving or your salad will become soggy.
Indeed tomato and and cucumber looses water when in contact with salt. 

LEBANESE TABOULEH


It is such a great salad. So healthy as well it gives you a bowl of vitamins and hardly any calories. Enjoy!

Serves 8

6 SPRING ONIONS
8 TBSP OLIVE OIL
4 BUNCHES PARSLEY
6 MEDIUM TOMATOES
1 BUNCH MINT
THE JUICE OF 2 LEMONS
SALT & PEPPER
Peel and dice onions.
Wash cautiously mint and parsley. Chop and mix them together.
Peel tomatoes (as seen on the recipe sundried tomatoes)
Remove the seeds and dice the tomatoes.
In a large bowl, mix all the ingredients.
Add the oil, lemon juice and pepper.
Mix well season with salt just before serving. 

THE PLATE OF SPRING

Eggplant :
– 4 eggplants.
– 1 sprig of mint.
– chives.
– 4 cloves of garlic.
– 8 tablespoons olive oil.
– A pinch of curry powder.
– 1 tablespoon lemon juice.
– Salt & pepper.

1 – Preheat your oven to 150 ° C. 
Prick the eggplant with a needle. 
Chop the mint and chives. 
Peel the garlic cloves cut into 4 pieces and remove the seeds. 
Prick the eggplant all over and put in the oven for 50 minutes.

2 – Cut the eggplant into 2 and remove the flesh with a spoon, cut into pieces. 
In a pan, add 2 TBSP olive oil and sizzle to evaporate most of the water.

3 – In a blender, put the eggplant flesh with curry, lemon juice, and 3 tablespoons olive oil. Salt and pepper and mix 30 seconds.

4- Caramelize your onions:
2 large onions, finely chopped
3 tablespoons olive oil
In a pan add the onions and cook until you get a nice Caramelize texture. Remain cautious as it can burn easily.


Use tomatoes see link
http://www.icookeditmyway.com/2013/03/caramelized-tomatoes.html

In a plate, set 3 slices of tomatoes ,
  In a pipping nozzle with no nozzle or a frozen bag add the eggplant. Laye in in between the tomatoes
In the center set a layer of ricotta, a thick layer of caramelized onions and finish with the ricotta, decorate with basil leaves, if possible, choose a mini bouquet as pictured above. 
Around the plate have add some chives.





the chives.


SUNDRIED TOMATOES



10 RIPE TOMATOES AIL as much as you want personally I use a lot3 TBSP OLIVE OIL 1 TBSP ICING SUGAR

  Remove the tomatoes’ skin: Either use a special tomato peeler or 

in a bowl pour some water and add a few ice cubes. 
Remove the stalk form the tomatoes and make a small incision on the other side. 
Immerge in boiling water for about 20 seconds or until the skin comes off . Quickly put into iced water. Peel and put in a baking dish.Add garlic and thyme. Pour olive oil and sprinkle with icing sugar. Bake to 1h30 to  2h 00 5 gasI advise you to prepare 2 to 3 kg at once as you can keep them in olive oil in the refrigerator for up to 3 weeks. Once you will enjoy those beautiful tomatoes you will want to have at hand!
 

TWO SALMON RILLETTES

Serves 4
JUICE AND ZEST OF 2 LEMONS
200 G POACHED SALMON
200 G SMOKED SALMON
40 G OLIVE OIL
FINELY MINCED HERBS
CHERVIL, TARRAGON
40 G BUTTER
1 EGG YOLK
Salt, pepper, pink peppercorn
Mix in a blender, the poached salmon’s flesh, smoked salmon, lemons, butter, egg yolk and olive oil. Season with salt and pepper.
Allow to cool at least two hours in the refrigerator.  
When you serve, make quenelles with 2 tablespoons.
Decorate the plate with salad leaves, sliced smoked salmon and chives. 
Or make same shape I did on the picture above,

SESAME SEEDS CANDIED CHERRY TOMATOES

Hello everyone, for today a very simple recipe.
All you need is cherry tomatoes, 
white sesame seeds and black sesame seeds
100 g Caster sugar 
Juice of 1/2  a lemon.

Prepare the cherry tomatoes, pick each of them with a toothpick.
Set aside on a plate.
Prepare a tray with a baking sheet.
In two different receptacle add the sesame seeds.

In a sauce pan add the sugar, put on a medium heat.
Wait until you reach a golden color.
Please be cautious caramel can get really hot.
Be patient do not touch the pan before all the sugar melts.
you may then move the pan gently to even out the caramel.
Once you get the color you want add the lemon juice away from the heat.
Dip the tomato one by one in either white or black seeds.
Set it on the baking sheet to chill.
Serve within an hour or two to avoid the caramel melting.
it is a different, colorful and delicious canapés to serve to your guests!
Enjoy and let me know fi you require any assistance.
Alexandra