- “Aubergine w. mixed Vegetables”
- “Celery Root Soup” with mixed Vegetables
- “Eggplant Paradise”
- Fruit Tart with Fresh Berries-“OBSTKUCHEN”
- “Sultan’s Lamb Stew”
- “Fish Bouillabaisse”
- “Salmon Teriyaki Skewers with Ginger Soy Dressing “
- “Créme Caramel”
- Mixed Green Salad with Poached Pear and Boursin Cheese
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Category Archives: Italian
This is a great appetizer, side dish or it can be prepared with a side of pasta to be served as vegetarian main dish. This dish is usually prepared fried in Italian recipes or in Turkish recipes, but I have tried making it in the oven, to make it healthier. I highly recommend this great healthy dish if you like Eggplants!
Details:Prep Time : 20min Cook Time : 20min
Ready Time : 40-45min
Servings : 6 servigns Ingredients: 3 Large eggplant ( cut into small 1-1 1/2 inch cubes) 1 tsp salt (to be used for the water with eggplant) 2 Bell Pepper ( Red and Yellow / Cut into small cubes) 2 Tbsp Olive Oil Salt to taste Tomato Sauce: 4 medium size tomatoes (peeled and chopped) 2 garlic cloves (chopped) Salt to taste 1/2 Tbsp Sugar 1/4 cup Basil ( chopped) Decorate: Small Baby Mozzarella’s ( 8-10 pieces) Fresh Basil ( chopped) Step 1:
Wash and cut the eggplants into 1-1 1/2 inch cubes. Place them into a deep dish and cover with water, add 1 tsp salt into the water. After 5 minutes remove eggplants to a paper towel by squeezing the excess water out. This process will remove the bitter taste of eggplant. Place them into a deep dish.
Add the bell peppers with the eggplants into the bowl, add 2 tbsp olive oil, salt to taste and mix well. Place it to a flat oven tray and bake in 425 F for at least 15-20 minutes or until golden color.
Remove the eggplants from the tray and place them into a oven safe baking dish after its cooked.
Place 4 medium size the tomatoes ( peeled and chopped), 2 garlic cloves, basil, 1/2 tbsp sugar, salt to taste into a small sauce-pan and simmer until the all the ingredients melted.
Pour the tomato sauce on top of the eggplants and place the small mozzarella’s on top of the tomato sauce. Place the dish in 400 F for another 10-15 minutes until the mozzarella melt.
After its cooked and the mozeralla has melted, decorate with fresh basil. Serve with fish, chicken or as an appetizer.
The lemon slices with the Rosemary gives this simple chicken dish a great taste. This great dish is easy and quick enough to serve as a weeknight dinner, or it can be served with its unique flavor for entertaining as well.
Prep Time : 20 min Cook Time : 40min Ready Time : 60min Servings : 4 serving
4 Chicken Legs ( cleaned and dried)
4 Shallots ( peeled/ washed)
5 Garlic cloves ( peeled)
5 fingerling Potatoes ( peeled/washed)
1 Lemon ( washed and sliced into round circles)
3 Large fresh rosemary sprigs
Sea Salt to taste
1 tsp mixed whole pepper
1/2 tsp ground paprika
2 1/2 tbsp Olive Oil
To assemble the dish, first place the chicken legs with all the ingredients and 1 1/2 tbsp olive oil into a deep dish. Mix all of them well, including the lemon slices! ( Except Rosemary!)
Deliver the chicken mixture into a metal deep pan, with the rest of the olive oil. Place the chicken on the bottom and layer the rest by placing the potatoes, shallots, and lemon slices on top of the chicken as well, then place the rosemary sprigs on very top.
Close the lid of the pan and cook covered. Let the chicken simmer and leave it cooking for 20 min without opening the lid on medium-low.
After 20min turn the chicken pieces on the other side to brown them equally and close the lid again to cook covered on medium-low heat for another 15-20min or until the juice left very little on the pan.
Serve with Rice Vermicelli ( i will post that recipe as well) and side of vegetable ( asparagus is a great side for this dish).