Tocană turcească de vinete

It's so tasty it's a sin!

2 eggplants, 1 white onion, 2 green onions, 3 cloves of garlic, 1 can of tomatoes, 3 tablespoons of olive oil, 500 ml water/soup, 500 gr of minced meat, 1 teaspoon oregano, 1 teaspoon paprika, salt and pepper, yogurt and fresh parsley for serving

Cut the eggplant into cubes. Salt them and put them in a bowl for half an hour to let the water drain.
Cut the onions and garlic. In a large pan, heat the 3 tablespoons of olive oil, add the minced meat and leave it there until all the water it left evaporated.
After the meat was browned, add the onion and garlic.
Let everything simmer for a few minutes, after which add the eggplant, the spices, the tomato can and the water/soup.
Let everything boil for about 25-30 minutes, during which time all the flavors combine harmoniously.
When serving, add a healthy spoonful of yogurt and fresh chopped parsley on top of each portion.

Roman Puntarelle Salad

When I went to Rome last month I discovered this salad and I was in loove....

500g puntarelle, trimmed, 100 ml extra virgin olive oil, 2-3 tbsp white wine vinegar,
6-8 anchovy fillets (in olive oil), 2 garlic cloves

Prepare the puntarelle (or for an easy life buy them ready-trimmed).
Put the olive oil, vinegar, anchovies, and chopped garlic in a bowl and whisk until well-blended and emulsified. Taste and adjust seasoning to your preference. Add the puntarelle and toss well in the dressing until coated. Serve as a side dish.

Grilled zucchini and squash salad with tahini lemon dressing

Yummy, yummy from Delicious magazine

2 zucchini, 1/4 cup (60ml) extra virgin olive oil, 1 garlic clove, crushed, 6 small yellow squash, halved, 1/2 bunch mint, leaves picked, 1/2 bunch flat-leaf parsley, leaves picked, 6 zucchini flowers, stamens removed, Zest of 1 lemon, 50g smoked almonds, roughly chopped
Tahini lemon dressing: 1/3 cup (90g) tahini, Juice of 1 lemon, 1 tsp runny honey,
1/2 tsp ground cumin 

 

Halve the zucchini lengthways and score the flesh a couple of millimetres deep into 5mm squares. Combine the oil and garlic in a large bowl. Add zucchini and squash, tossing to coat. Season with salt flakes.
Heat a barbecue or chargrill pan to medium heat. Cook zucchini and squash for 8 minutes, turning halfway, until charred and tender. Set aside to cool slightly.
For the tahini lemon dressing, combine all ingredients in a small bowl, stirring to loosen the tahini. Add 1/4 cup (60ml) water, a little at a time, stirring until dressing is thin enough to coat the zucchini mixture.
Spread tahini dressing onto a serving platter and top with zucchini and squash. Scatter with herbs, zucchini flowers, lemon zest and almonds to serve.

Sloppy Joe Sweet Potatoes

First time making sloppy joes, first time baking sweet potatoes. Very yummy

 

4 medium sweet potatoes, 1 tbsp. extra-virgin olive oil, 1/2 onion, chopped, 1 lb. ground beef, 2/3 c. ketchup, 1/3 c. barbecue sauce, 2 tbsp. yellow mustar d,1 tbsp. brown sugar, 1 tsp. chili powder, 1 tsp. garlic powder, kosher salt, freshly ground black pepper, 1 c. shredded Monterey Jack cheese, 2 tbsp. Sliced green onions, for garnish

Preheat oven to 400° and place sweet potatoes on a medium baking sheet. Using a fork, poke potatoes all over. Place in the oven to bake until tender, 45 minutes to an hour.

Meanwhile, make sloppy joe mixture: In a large skillet over medium heat, heat oil and cook onions until tender, about 5 minutes. Add ground beef and cook until no longer pink, 6 to 8 minutes. Drain fat.

Stir in ketchup, barbecue sauce, mustard, brown sugar, chili powder and garlic powder and season generously with salt and pepper. Cook 2 minutes more.

When sweet potatoes are tender, cut a slit in the center of each sweet potato. Stuff with sloppy joe mixture and top with cheese. Return to oven to bake until cheese is melty, 8 to 10 minutes. Garnish with green onions and serve.

Kaiserschmarrn clatite pufoase austriece

Very yummy, easy to make dessert.

Here is the original link Kaiserschmarrn

3 eggs, 75 g flour, 50 ml of milk, 50 ml whipped cream, 25 g sugar, 1 packet of vanilla sugar, 15 g butter (for frying), 30 g of raisins soaked in 2 tablespoons of rum, blueberry/apricot/plum jam (to serve the pancakes)

First, put the raisins in a small bowl and add the rum. Let the raisins soak for about 15 minutes.
We separate the whites from the yolks and put them in two separate dishes. In a bowl, mix the egg yolks with the sifted flour, then add the milk, liquid cream, sugar and the packet of vanilla sugar. Add the raisins to the dough. We mix until we get a homogeneous cream.
In a separate bowl, put the egg whites and a pinch of salt. We mix them until they no longer fall off the mixer blades. kaiserschmarrn fluffy pancakes preparation Carefully incorporate the egg whites into the pancake batter, mixing from bottom to top.
We put the butter in a non-stick pan, on low heat. When the butter has melted, add the pancake batter. We fry the pancake for about 2-3 minutes or until we notice that the surface is filled with small crumbs. At this moment, cut the pancake into four pieces. We turn the pieces on the other side and fry them for another 1-2 minutes. After 1-2 minutes, cut the pancake pieces, directly in the pan, into smaller, irregular pieces. We can use a knife or even a fork to shred the pancake. The pancake pieces do not have to be the same size.
Take out the pieces of Kaiserschmarrn on a plate, dust them with vanilla sugar and taste them hot with your favorite jam.

Batoane de ciocolata cu banane

Never knew you can make such tasty chocolate with bananas

2 ripe bananas, 300 gr dark chocolate, a handful of nuts, raisins, vanilla extract

Puree the ripe bananas, melt the chocolate. Mix them together, add the nuts, raisins and the vanilla extract. Pour them in a cake tin and put it in the fridge for 24 hours.
That's all!

Lachs-Pfanne in Sommerlaune

Fish and cheese? Why not...

500 g cherry tomatoes, 8 shallots, 4 cloves of garlic, 4 sprigs each of basil, parsley and thyme, 500 g salmon fillet (skinless), 2 tbsp olive oil, Salt, pepper, 200 g creme fraiche, juice of 1/2 lemon, 60g grated cheddar

Wash tomatoes and pat dry. Peel and dice or chop the shallots and garlic. Wash the herbs, pluck the leaves from the stalks and chop, except for a few basil leaves.
Pat the fish dry. Heat the oil in a pan, fry the fish in it for about 4 minutes on each side. Season with salt. Remove from the pan and keep warm in the hot oven. 

Braise the tomatoes in the hot fat for about 6 minutes over a medium heat. Add the shallots and garlic about halfway through. Then add crème légère and lemon juice and bring to the boil briefly. Stir in cheese and let melt. Stir in chopped herbs. Season the sauce with salt and pepper. Put the fish back in the pan. Sprinkle with the rest of the basil.