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13 items found for "Aubergine"

  • Aubergine and Courgette Tart

    Ingredients: 1 c flour 1/3 cold butter, diced 1/3-1/2 c cottage cheese pepper 1 aubergine, chopped 1 Wrap up and chill for at least 30 minutes. 3) Place aubergine and courgette in a bowl and salt generously Leave for 10 minutes. 4) Roll out the pastry and line a tart dish with it. 5) Place aubergine and courgette Salting the aubergine and courgette ahead of time drew out some of the liquid, making the tart less wet

  • Roasted Aubergine Soup with a modified Nettle Harissa

    One of the suggestions was Aubergine Soup with Harissa. As Aubergines were on sale and we seemed to have an endless supply of them, and because it sounded good Ingredients: For the soup: 4 aubergines 1 tbsp olive oil 1 onion, chopped 1/2 head garlic, minced 2 - Sauté onions and garlic until soft and translucent. 3) Add the aubergine and the remaining soup ingredients While playing around with my nettles and aubergines, our young beleaguered inspector is following clues

  • Easy Light Lunches: 7 Savoury Tart Ideas

    Aubergine and Courgette Tart With Mediterranean hints to the flavouring, this one is particularly light

  • Sicilian Spaghetti

    2 medium onions, chopped 1/2 head garlic, chopped 1/2 celeriac head, chopped 4-5 carrots, chopped 1 aubergine Add the strips of aubergine and cook until the aubergine is tender, about 5 minutes, then remove and Add the aubergine back into the pan, add the juice and zest of one lemon and the shrimp.

  • Stuffed Mushrooms on a Risotto Bed

    what to stuff the mushrooms with, Hubby pointed out that we had a very lovely, if somewhat lonely, aubergine Mushrooms: 5 large stuffable mushrooms 1 tbsp olive oil 1 red onion, chopped 1/2 head garlic, sliced 1/2 aubergine While they are starting to sweat, cut up the aubergine and the mushroom stalks.

  • Sweet Potato and Red Lentil Curry and Home-Made Paneer, Attempt 2

    Ottolenghi's recipe was a lentil coconut curry with paneer stuffed aubergines.

  • Rainbow Lasagne

    Littler Bit has arrived, spelling the end of a rather tough pregnancy. My body and energy levels are bouncing back, but not so my sleep schedule. I now have a toddler and a newborn to contend with, so we'll see what effect this has on my cooking going forward. My sister, she of the Variations on a Theme recipes, is staying with us to help for a while. Shortly after arriving she mentioned having seen an idea somewhere for a rainbow lasagna, but without actually looking at what it entailed. We have since spent the last few days bouncing ideas around and decided to try our own version tonight. Well received by all (except Little Bit, who as a toddler, objects to various elements of his food touching each other, a necessity in lasagna), so here it is. It is maybe an intimidating ingredient list, but assembly is very quick! Caution: the quantities below resulted in about two complete lasagna pans-worth -- about double what we had intended. This worked out well, as we now have ready-made leftovers. Reduce all ingredients except cheese and red pepper for a single dish. Ingredients: 2 beets, peeled and sliced 1 1/2c ricotta 2 c spinach (or 2 large cubes of frozen spinach) 3/4 c tinned tomato 1 c black beans - cooked or tinned 1 large eggplant, thinly sliced 2 zucchinis, thinly sliced 2 c butternut squash purée* (from roasted squash scooped out of its skin) 1 tbsp butter, melted 2 red bell peppers, quartered lengthwise 2c grated cheese (we used gruyère- and raclette-type cheese leftover in the fridge) 1/3 c mascarpone 1/4 c whey, milk, or stock (we used whey) ~6 lasagna sheets 1 tsp sumac 2 tsp cinnamon 1 tsp urfa biber 1/2 tsp allspice 2 tsp sage 1 tsp thyme 1/2 tsp tarragon Handful of pomegranate seeds Salt and Pepper to taste * Could be replaced with pumpkin purée, either homemade or tinned (if you have the good fortune to live in a place where that is available to you). 1) Steam beets until al dente. Blitz with just enough whey, milk or stock to allow the blender to run smoothly. Add spinach, sage, thyme, tarragon and 1c ricotta. Set aside. 2) In a bowl, mix squash purée with 1 1/2 tsp cinnamon, allspice and sumac. Add mascarpone and remaining ricotta. Set aside. 3) In another bowl, roughly mash up black beans with tomatoes, and add the urfa biber and remaining half teaspoon of cinnamon. 4) Brush a baking dish with melted butter. Line the bottom of the dish with lasagna sheets and brush with butter again. Spread beans and tomato mixture in a thin layer over the lasagna sheets and cover with eggplant slices. Spread a layer of the beet mixture and arrange a layer of zucchini sliced over the top. Sprinkle on a layer of grated cheese and then spread the squash mix, followed by the red pepper and another layer of cheese. Sprinkle pomegranate seeds over the top and grind a generous amount of black pepper. 5) Bake at 180° C/350°F for 45-60 minutes. Seve hot (with a nice glass of red if so inclined). We were very pleased with how this came out! Once his portion was deconstructed, even the toddler consented to have some. The consistency was a little goopy, resulting in a tendency to flow, rather than come out in nice squares. For structural integrity purposes, we should have used thinner layers of the puree, but we thought this would have been to the detriment of flavour -- after all, this is a meal, not an engineering project! The squash layer, taste-tested prior to assembly, would be great to experiment with as the filling for a pie! It was sweet and dessert-y, with warm flavour notes and a rich, creamy texture. We had intended to add orange zest to either the squash layer or the final layer, but forgot. In terms of eating the rainbow, this tasted great, but the green and blue sort of got lost. To truly eat the rainbow, we would need to devise a green/blue layer that held its own a little better without overshadowing the others. For example, a layer of beet greens over the zucchini. As a side note, the ricotta in this was homemade last week, as I had wanted to try freezing the ricotta. We defrosted it for this dish and found that it held its flavour well, although its texture was slightly grainier. This is a good solution for keeping ricotta on hand, as long as you don't need a smooth, whipped texture. This could easily be made gluten-free, by simply omitting the pasta layer, which we included primarily for structural-integrity purposes.

  • Variations on Tomato Pasta - 3 Ways -

    Cauliflower Ravioli in a Vodka Tomato Sauce by my Sister Tomato and Whipped Feta Ravioli with a Tomato and Aubergine

  • Nettles

    Here a some of the recipes from the blog in which I've used nettles: Roasted Aubergine Soup with a Modified

  • Ricotta... Again

    I used the first batch of ricotta to make Aubergine Dumplings Alla Parmigiana from Ottolenghi's Flavour

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