These baked eggplants are delicious both warm and at room temperature, making them perfect to prepare in advance.
Roasted eggplants with tomatoes
Ingredients
- 2 onions
- 4-5 cloves garlic
- 3+3 teaspoons olive oil
- Salt and freshly ground black pepper
- 6 small tomatoes
- 4 small eggplants¾
- 2 bay leaves
Instructions
- Peel the onions and garlic and cut them into large pieces.
- Heat 3 tablespoons of olive oil in a skillet and sauté the onions over low heat until soft and translucent.Slice the tomatoes into ½ cm thick rounds and lightly season them with salt.Insert the tomato slices into the cuts in the eggplants.Place the stuffed eggplants on top of the onions in the baking dish. Season with salt and freshly ground black pepper, and add a few bay leaves.Drizzle the remaining olive oil over the eggplants.
- Transfer the onions to the bottom of a baking dish. Preheat the oven to 180°C (390°F).
- Trim the stems off the eggplants. Carefully slice each eggplant lengthwise into ½ cm (¼ inch) thick slices, stopping about 2 cm from the base so the slices remain attached.
- Slice the tomatoes into ½ cm thick rounds and lightly season them with salt.
- Insert the tomato slices into the cuts in the eggplants.
- Place the stuffed eggplants on top of the onions in the baking dish. Season with salt and freshly ground black pepper, and add a few bay leaves.
- Drizzle the remaining olive oil over the eggplants.
- Bake for about 1 hour, until tender.
- If you enjoy a stronger garlic flavor, press 1–2 additional cloves over the finished eggplants just before serving.
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This post was posted in Appetizers, Main Dish
Green Asparagus with Balsamic Vinegar
Green asparagus with balsamic vinegar is always delicious! Asparagus can be steamed, baked, pan-fried, or grilled. In this recipe, I’ve chosen the simplest method that requires minimal equipment—just a saucepan. A very light sauce with balsamic vinegar and olive oil.
Enjoy asparagus as a starter or as a side dish for meat, fish, or eggs…
Green Asparagus with Balsamic Vinegar
White asparagus is prepared and served in the same way. Adjust the cooking time according to its size.
Ingredients
- 1 bunch green asparagus
- 1/4 teaspoon salt
- 1 tablespoon balsamic vinegar
- 2 tablespoons olive oil
- Salt and freshly ground black pepper
Instructions
- Peel the asparagus using a vegetable peeler and cut off the tough ends of the stalks.
- In a large saucepan, bring salted water to a boil and add the asparagus. Cook for 8 to 10 minutes, depending on their thickness.
- Meanwhile, mix the balsamic vinegar and olive oil in a small bowl.
- Check the asparagus for doneness with the tip of a knife. When they are cooked to your liking, plunge them into ice water to stop the cooking, then drain them.
- Place the asparagus on a serving dish, season with salt and pepper, and drizzle with the sauce.
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This post was posted in Appetizers, Main Dish
Brandied Fruit
Peaches, apricots, cherries, blackcurrants and pineapples with brandy are a great adult-only fruit dessert.
These brandied fruits can be enjoyed on their own or combined with another dessert. You can add nutmeg and cinnamon.
Brandied Fruit
The brandy (or cognac) can be substituted by whisky. But cognac gives a special, exquisite taste and aroma!Fresh fruits and berries can be replaced with canned fruits.
Ingredients
- 1 pineapple
- 500 g apricots (or peaches)
- 500 g sour cherries or black currants
- 250 g sugar
- 300 ml brandy (cognac)
Instructions
- Peel the pineapple. Cut it in the middle and then cut into cubes.Cut the apricots in half and remove the pits. Cut the apricot halves into quarters.Pour in the cherries (I use cherries with pits).Put all the prepared fruits and berries in a large glass jar with a lid.Add the sugar.
- Pour in the brandy and close the lid.
- Leave to infuse for 21 days in a cool, dark place.Gently shake the jar twice a week.
- After 21 days, separate the fruit from the liquid. Drain and save the liquid which can be used as a starter to bake bread.Fruits and berries can be used as a dessert.Note: I have never tried making bread with it. We taste as it is: first the fruit then we drink the liquid!
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Italian bell pepper salad
Another delicious recipe from the cookbook “Delices d’Italie” by Loukie Werle.
Italian bell pepper salad
A delicious salad, found in an Italian cookbook (Délices d'Italie by Loukie Werle).A recipe that will please everyone, vegetarian or not. The peppers are roasted under the grill and then mixed with a tomato. An appetizer that is best eaten cold, so it can be prepared ahead of time.
Ingredients
- 4 large bell peppers (of different colors)
- 1-2 tomatoes
- 1-2 cloves garlic
- 1 handful of basil leaves chiseled
- 1 handful of mint leaves chiseled
- 1 Tbsp capers (rinsed)
- Salt and fresh pepper
- 4 Tbsp olive oil
Instructions
- Preheat grill.
- Cut peppers in half lengthwise, remove seeds and membranes.Place peppers on a broiler rack, skin side up
- Roast until the skin is blackened. Remove the peppers from the oven and put them in a bowl, cover with plastic wrap and leave for about 20 minutes.
- Meanwhile, cut the tomatoes into small cubes.
- Chop the garlic cloves. Chop the basil and mint leaves
- Remove the skin from the peppers and cut them into strips
- Put all the chopped ingredients in a serving bowl. Add the capers. Season with salt and pepper then drizzle with olive oil.
- Cover with plastic wrap and let stand for about one hour before serving.
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This post was posted in Salads
Quick Almond Cake
This is very unique recipe. All you have to do is whisk all the ingredients together in the mixer bowl for 1-2 minutes, bake for 30 minutes and voilà, you can enjoy the cake with your favorite cup of tea.
Quick Almond Cake
You can use any cake pan you like or have. My favorite one is loaf pan, and I usually make it without the almonds on top. Easy to cut and easy to pack for lunch or picnic.
Ingredients
- 180 g sugar
- 4 eggs
- 100 g unsalted butter softened
- 1 pinch of salt
- 100 g almond flour
- 60 g all purpose flour
- 2 tsp baking powder
- 1 Tbsp sliced almonds (optional)
- 1 tsp confectioner’s sugar (optional)
Instructions
- Preheat oven to 380 degrees F. Grease a cake pan.
- In a medium bowl whisk all the ingredients together until combined.
- Pour the mixture into the prepared cake pan. You can sprinkle with almonds if desire.
- Bake in the oven for about 35 minutes or until a toothpick inserted in the middle of the cake comes out clean.
- Remove your cake from the oven and allow it to cool. Transfer to a plater. Dust it with powdered sugar before serving.
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This post was posted in Desserts
Avocado Boats With Balsamic Vinegar
You are missing out if you haven’t made this incredible snack from ripe avocados. Anybody can make it, even my 7 year old makes it when she comes home from school. This is her favorite way to eat avocado. Split it in half and fill the center stone hole with some balsamic vinegar. Enjoy this healthy, delicious snack or appetizer.
Avocado boats with balsamic vinegar
Eat avocado halves with tea spoon.
Ingredients
- 3 avocados
- salt and freshly ground pepper optional
- 6 tsp balsamic vinegar
Instructions
- Cut the avocados in half lengthwise, remove pits but do not peel them. Season with salt and freshly ground pepper. Add 1 tsp of balsamic vinegar in each hole, and serve.
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This post was posted in Appetizers
Appetizer Shishito Peppers
You can find shishito peppers in your favorite grocery store. Prepare this super quick recipe in no time and your guests will love this delicious appetizer.
Did you know that 1 in 10 shishito peppers are really spicy?
Appetizer Shishito peppers
Minimal preparation for an excellent appetizer (or side dish).You can serve them with soy sauce for dipping.
Ingredients
- 6 oz Shishito peppers
- a bit of olive oil
- Salt and freshly ground black pepper
Instructions
- In a saute pan heat olive oil over medium-high heat.
- Add the shishito peppers and stir for 1-2 minutes, heating them up until they blister. Add salt and black pepper.
- Place the peppers on a paper towel to remove excess oil and serve.
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This post was posted in Appetizers
Watermelon and Cucumber salad with Feta
This fantastic watermelon salad with cucumbers, feta cheese and onion is perfect for spring and summer. Sweet, savory and delicious salad or side dish will look gorgeous for your next BBQ party.
Watermelon and Cucumber salad with Feta
The feta cheese is already salty, no need to add salt. Only pepper needs to be added, preferably freshly ground pepper.
Make sure to leave the salad in the refrigerator long enough before serving.
Ingredients
- 1/2 watermelon (or 1 small watermelon ) peeled and cubed
- 1 english cucumber cubed
- 1/2 red onion finely sliced
- 200 g feta cheese cubed
- 1/2 bunch of Fresh mint minced
- 1/2 lemon (juice only)
- freshly ground black pepper to taste
Instructions
- In a large bowl, gently toss all cut ingredients, drizzle with lemon juice and season with pepper. Cover and refrigerate for about 1 hour before serving.
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This post was posted in Salads