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!

Publicités

CHINESE SAUTEED BEEF

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Serves 6

I love this dish but in most restaurants they add sugar which does not add anything.

This recipe is simple and very fast to make.

You only need 30 minutes to marinate, but I recommand 1 hour it enhance the flavor of the spices .

3 BEEF STEAKS (ABOUT 1 KG)

4 TBSP SOYA SAUCE

4 TBSP NUOC MAM

1 TBSP OF WINE OR

BALSAMIC VINEGAR

6 TBSP SUNFLOWER OIL

50 G FRESH GINGER

6 LARGE ONIONS

SALT, PEPPER

Marinade:

Peel and grate the ginger.

To have fresh ginger at all time, peel and store in the freezer. whenever you need just use at is.

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Peel and slice onions. Mix the ginger, onions, Soya sauce, and nuoc mam together, season with pepper.

Slice the steaks into strips, place in a plastic bag as seen on the recipe

“ chicken tandoori http://wp.me/p3pMRs-4D ” ,

with the marinade for 30 min. or plus.

Drain the meat; dab with kitchen paper to remove all excess liquid. Heat the oil in a sauté pan on very high. Add the meat and onions, fry for 10 minutes and stir continuously.

Then add vinegar and continue cooking for 5 minutes.

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Any longer and the beef may be tough.

Serve hot with white or pilaf rice.

 

Add some Fresh chopped coriander.

You can easily subsitute fresh ginger with ginger powder.

I you want to add color to your dish why not add green and red pepper sliced.

 

 

Cheesy Bacon Oven Chips

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I found this lovely recipe on that blog below

I really did not change the recipe that much. I think it is a great idea, easy and can be done in advance. Can be easily reheated.

http://vittlesandbits.blogspot.com/2012/02/cheesy-bacon-oven-chips-with-chipotle.html

Serves 6

6 LARGE POTATOES,

3/4 CUP SHREDED CHEDDAR CHEESE

SALT & PEPPER TO TASTE

2 T. CRUMBLED BACON (ABOUT 2 SLICES) – I USED REAL BACON BITS

CHOPPED PARSLEY OR CHIVES, FOR GARNISH (OPTIONAL)

SALT, PEPPER AND PAPRIKA

Preheat oven to 375 degrees.

Scrub well and sliced potatoes into 1/8″ rounds.

Bring sliced potatoes to a boil in cold, salted water to cover for 5 minutes or until tender, stick with a knife it should come out easily.

Carefully drain, and transfer slices to a paper-towel lined countertop or cutting board.  Pat to dry, avoiding any humidity to enhance the crunchiness of the potatoes.

Use a baking sheet preferably silicon or grease with butter. Lay out potato slices so they are slightly overlapping on it. Sprinkle lightly with olive oil, paprika, salt & pepper to taste.

Then add evenly precooked bacon & shredded cheese.

Bake 20  minutes in preheated oven until cheese is melted & bubbly.

 

picture of the dish before putting it in the oven

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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.

 

 

 

 

 

 

 

TIAN or VEGETABLE GRATIN

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Let me give youA little history to explain to you how this dish took its name
In 1803 it was as « tion » in a technical sense foundry is borrowing an Occitan word already attested in Old Provençal (1391) to designate a bowl, a pool of pottery, a clay pot. It comes from the Greek « têganon » variant « tagênon » (etymological form) « frying pan » no known technical word etymology.
This dish took it name as it was attested in 1940 in central and French
The French used to describe the Provencal clay pot, and metonymy, the dish (vegetable pie) baked in a Tian.

SERVING 6

2 EGGPLANTS
4 ZUCCHINIS
6 TOMATOES
2 BRANCHES OF THYME
4 TBSP OLIVE OIL
3 ONIONS
1 GARLIC CLOVE
SALT &PEPPER TO TASTE

Preheat the oven gas mark 6 (180 ° C).
Peel and slice the onions finely.
Sauté in olive oil get a golden color without burning them.
Set in the Tian dish or gratin dish.
I used the crushed garlic that I keep pot in olive oil.
Wash all the vegetables.
Cut the ends of the eggplant and zucchini.
Remove the stems of tomatoes.
(You can remove the skin by immersing in boiling water for a few seconds and then immediately into ice water to remove the skin easily.
Cut the zucchini, tomatoes and eggplant into slices of equal thickness.
Place all the vegetables in the dish vertically, alternating.
Make sure you tighten your vegetables as during cooking they will shrink. I put as many vegetables as possible to a maximum.
Sprinkle vegetables with thyme, salt and pepper.
Drizzle with olive oil and Bake.
Cook covered with aluminum foil for about 1h30 After 30 minutes I use a spatula and press on the vegetables to bring out all the juice from the vegetables that will give a good evenly cooking process
Remove from oven and serve immediately.

If you receive guests for dinner, you can easily bake in advance in the oven, and then add an additional 15 min it will only get better.
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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!!!

PASSION FRUIT PANNA COTTA WITH KIWI COULIS

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I am sure this recipe will attract you.

This is a perfect dessert to end a meal with the acidity of the fruit and sweetness of the cream.

Preparation: 20 min.  Cooking time: 15 min.   Resting: 2h

WHIPPING CREAM 50 CL or 500 ML

CASTING SUGAR: 50 G

2 SHEETS OF GELATIN 2 G

12 PASSION FRUITS OR

170 G OF PASSION FRUIT PULP (I had in my cupboard).

 For Kiwi coulis

2 KIWIS OR MORE

Next time I will make a little more because the flavors mixture is excellent.

SUGAR (according to your taste)

 Depending of the acidity of the fruit.

For the Panna Cotta

Put the gelatin in cold water to soften.

If using powdered gelatin you add to the cream later.

Bring the cream to a boil with 50 g of sugar (except if you use pulp of passion fruit in syrup as it is sweet enough.

If using powdered gelatin whisk in and let it cook for 2 minutes while continuously whisking.

If using gelatin sheets, remove for the heat, add the gelatin and mix well.

Then poor the cream into 6 glasses and refrigerate for at least 2 hours.

Alternatively you can also use a silicon mould. In that case I leave in the Freeze and unmold  when harden.

For fruit coulis

Peel and cut thouroughly kiwis.

Blend with the desired amount of sugar.

I advise you not to over overcharge the quantity of the sugar in order to maximize the fruit flavor.