Christmas 2012!!!

Aubergine(Eggplant) Salad/Sweet potatoes and Capcicum Salad

Sweet Potatoes & Red Capcicum Salad

1. Whisk(then marinate) olive oil(half cup), crushed garlic(1 clove), oregano(fresh or dried).

2. Cut the red capcicum(3 big pcs.) lengthwise (4 sides lengthwise) and Sweet Potatoes lengthwise 1.5 cm thick. Brush all the sides with olive oil marinade then arrange them singly in a baking tray. Bake for 40 minutes 180C or 170 to avoid burning. Cool them down after.

3. Place them in a salad bowl or serving tray tossed with the remaining olive oil marinade.

Aubergine(Eggplant) Salad

Grill the aubergine whole under the grill (oven) until the skin is black and starts to blister. Cool then peel the skin. Put the flesh in the bowl and mash with a fork.

Dip the tomatoes in a boiling water for few seconds then skin and chop coarsely. Add to the aubergine with the onion and coriander, and mix well.

In a small bowl whisk together the lemon, balsamic vinegar and olive oil. Pour over the salad, season to taste(salt& pepper) and toss to coat the salad evenly.

Chorizo Basquaise and Poached Egg...

....stir fry chorizo(use 1 tbsp. of water not oil), garlic, onion,  add  capsicum/pepper yellow and red, thyme then cook in a low heat for 10 minutes. Poach eggs(using the boiling water/vinegar method) . Olive oil, salt and pepper. enjoy!

Salad Nicoise with pumpernickel bread

... olives, lettuce,  pumpernickel bread, anchovies, soft boiled eggs,  tomatoes, cucumber, cheese, olive oil, balsamic or red wine vinegar, salt and pepper.....

Homemade Pizza!

For the dough:

Fillings

Beef

Onions, garlic, capsicum(red), broccoli

Other main toppings: ham and salami, eggs, anchovies etc.

Directions:

For the dough:

Mix yeast and lukewarm water and let it rest for 15 minutes to form some bubbles(meaning the yeasts are alive)

In a salad bowl mix the flour and salt, make a hole in the center then pour slowly the yeast/water mixture. Knead the dough for 10 minutes. Form a ball cover with damp tea towel and let it rise for 30 minutes.

Preheat the oven 200 C. Sautee the onions, garlic, eggplant, tomatoes(skinned-see note on peeling/blanching tomatoes) for 5 minutes. Add the suchini, capsicum and continue to sautéing for 3 minutes. Then turn off the heat.

Oil the baking dish plate(for pizza).

Take the dough and flatten with a rolling pin or with your hand and place it in the baking dish plate. Place the pizza dough in the oven and precook it for 5 minutes(to make it hard enough o support the toppings otherwise the pizza base will be mashy).

Place the fillings on top of the pizza base then sprinkle emmental cheese, gruyere or parmesan(whatever cheese you like). Put the filled pizza in the oven and cook it for 10 minutes(make sure the oven the heat will be coming from the bottom because top heat will burn the fillings.)

Egg Pizza!!!

Crab Rigatoni

Saute white onion in a very low heat for 10 minutes until the onions are transluscent but not browned. Then add crab flakes, fresh cream and butter , salt & pepper. Turn off the heat then add parsley and chives.

Côtes de porc à la provençale/Porc Chops marinated with herbs

For 4 persons:

4 pork chops

2 soupsp. olive oil(or avocado oil)note: cook with avocado oil then serve with olive oil(optional)

2 cloves of garlic(minced)

1 soupsp fresh rosemary(chopped)

2 soupsp. fresh thyme(or 2 tbsp. herbs de provence)

2 soupsp. balsamic vinegar

4 tomatoes cut in 2 pcs.

1 big red capsicum in 2cm straps

4 small zucchini peeled et cut in 2 lengthwise(excluded but optional)

1 large Eggplant(added) sliced ¼ inch thick

1. Preheat the oven to 220 C and lightly oil a big /wide plate baking dish. Spread the pork chops in the plate. In a salad bowl, mix the olive oil(avocado oil),garlic, rosemary thyme and 1 tbsp. of balsamic vinegar, then layer the meat with the half of the sauce. Salt and pepper. Cover and marinate it for 20 minutes.

2. Place the eggplant first(bottom layer). Place each pork chop on top of the 2 slices of eggplant then place the 2 halves of the tomato on top of each pork chop and pour the rest of the balsamic vinegar evenly over the tomatoes.

3. Add the capsicum (and the zucchini) in the reserved mixture, mix well and spread them around the meat. Put the plate(baking dish) in the oven and cook for 45 minutes. Serve with green salad or with basmati rice.

Basic muffins

Ingredients:

1 egg
120 ml. milk (1/2 cup)
4 tbsp. butter (1/4 cup)
200 g.  plain flour
2 tsp.  baking powder
1/2 tsp. salt
80 g. coconut sugar
100 g. chocolate chips

1. Preheat oven to 180 C  Grease muffin tray(all stainless steel without coating)

2. Beat egg with a fork. Then stir in milk and melted butter. 

3.Sift flour into a large bowl. Add sugar, baking powder and salt then add the egg mixture.      Batter should be lumpy; do not overmix.

4. Fill muffin cups 2/3 full. Bake 5 minutes at 180 C then   15 - 20  minutes at 160 C until light golden brown and NOT dark brown.



 Variations: 

Ingredients:

1 egg
150 ml. milk (2/3 cup)
6 tbsp. butter (1/3 cup)
200 g.  plain flour
coconut flakes  (1/4 cup)
1 tsp. green tea powder "matcha"
1 tbsp.  brewed coffee
1 banana
2 tsp.  baking powder
1/2 tsp. salt
80 g. coconut sugar
50 g. chocolate chips
1/4 cup crushed  walnuts

Beating the summer heat AGAIN! :)

Beating the summer heat!!!

Beating the summer heat!!!

Steamed Leeks with Balsamic Vinegar

Steamed Leeks with balsamic, olive oil, salt/pepper, nuts (pistachio/walnuts/almonds) added at the end.

Garlic Shrimp

Garlic, shrimp, paprika, salt and pepper..serve with rice and veggies on the side!

Duck Steak

Lemon/balsamic/soy sauce marinated duck breast (no fat/skin, cut into strips) other ingredients: garlic and onions....served with rice and steamed asparagus...

Moroccan Style Roast Lamb with Couscous and Celery root/Carrot Salad

Moroccan Style Roast lamb: combination of cumin, paprika, garlic, coriander seeds, salt and pepper...serve with Couscous and grated celery root/carrot salad..

Avocado and Beetroot Salad

lightly steamed beetroot, avocado, a pinch of salt and freshly ground pepper to taste..dressing:balsamic and olive oil..

Carrot Salad

grated carrots, chopped walnuts, sultanas, a pinch of salt and freshly ground black pepper to taste..pour the dressing (balsamic vinegar and olive oil) over the carrot mixture and toss well..enjoy!