Ingredients
- 1 recipe tomato sauce
- 1 recipe cheese sauce
- 4 large red peppers
- 3 medium or aubergines
- 500 grams Lasagne sheets
- 50g parmesan freshly grated.
Tomato sauce
- 2 cans of chopped tomatoes
- 30ml Olive oil
- 3 tbsp chopped fresh basil
- 2 garlic cloves peeled and crushed
- Pinch of sugar
Cheese sauce
- 1 liter of milk
- 1 heaped tablespoon of flour
- 50g of butter
- 200g of grated cheese, a good melting cheese such as gouda, emmental or cheddar.
- 1/2 teaspoon of freshly grated nutmeg.
Instructions
- Tomato sauce: place the chopped tomatoes, half the oil, the garlic, basil and sugar into a saucepan. Bring to the boil, cover and simmer gently for about 20 minutes. Remove the lid and simmer a little longer until the sauce is slightly concentrated. Cool.
- Cheese sauce: Put the all the ingredients except for the cheese in a saucepan and bring to the boil slowly whisking all the time. Once thickened, remove from the heat and leave for a minute or two to cool. Add the grated cheese and stir until melted into the sauce.
- Cut the peppers into quarters, brush with a little oil and grill for 5-7 minutes each side until charred and tender. Transfer to a heatproof bowl and cover the bowl tightly with clingfilm (cellophane wrap). This will loosen the skin of the peppers.
- Cut the aubergines lengthways into thick slices , brush with oil and grill for 5-7 minutes each side. Leave to cool.
- Peel the cooled peppers.
- Grease a large oven proof dish with a little oil and begin layering your lasagne. Start with tomato sauce, then aubergine, red pepper, lasagne sheets and cheese sauce. Finish with lasagne and a coating of cheese sauce. Sprinkle with the grated parmesan.
- Bake in the oven at 200 C for 25-30 minutes or until bubbling and golden.
- Leave to cool for 15 minutes before cutting and serving.
Variations
Serve with garlic bread and green leafy salad.
Cooking time (duration): 60
Diet type: Vegetarian
Number of servings (yield): 4
Meal type: lunch
Culinary tradition: Greek
My rating:4 stars: ★★★★☆
Posted: March 7th, 2010
Categories:
Greek
Tags:
aubergine,
basil,
black,
butter,
cheddar,
cheese,
cloves,
emmental,
garlic,
gouda,
lasagne,
milk,
nutmegtomatoes,
oil,
olive,
oven,
parmesan,
pepper,
red,
sugar,
tomato
Comments:
No Comments.
Ingredients
- 500 grams carrots (mincely chopped)
- 100 grams onions (mincely chopped)
- 2 tsp fresh ginger (grated)
- 6 cups stock
- 2 tbsp butter
- 2 tbsp olive oil
- 1/4 cup lime juice
- saltand black pepper to taste
Instructions
- In a soup pot, on medium low, add butter, oil, onions, carrots and salt.
- Saute until vegetables are soft.
- Add ginger and cook for a minute or two more. the add the stock to the mixture and simmer for about 10 minutes.
- Puree the soup mixture in a blender until smooth.
- Add lime zest and juice. Chill and serve.
Cooking time (duration): 20
Diet type: Vegetarian
Number of servings (yield): 4
Meal type: supper
Culinary tradition: Chinese
My rating:3 stars: ★★★☆☆
Posted: February 26th, 2010
Categories:
soup
Tags:
butter,
carrots,
ginger,
lime,
oil,
olive,
onion,
pepper,
salt,
zest
Comments:
No Comments.
Recipe: Green and Tasty!
Ingredients
- 1/4 cup dry white wine
- 2 tbsp shallots (minced)
- 1 anchovy fillets (finely chopped)
- 50 grams chicken liver
- 1/4 cup broth (chicken or beef)
- 3 tbsp butter (unsalted)
- 1 tbsp fresh parsley (finely chopped)
- 1 tablespoon fresh chervil (finely chopped)
- 1 tablespoon fresh thyme (finely chopped)
Instructions
- In a pan or skillet, brown the chicken livers until well cooked and then puree them.
- Add white wine, stock, shallots, anchovies, to the mixture; Simmer until the liquid reduces to a glaze.
- Remove from heat, whisk in the butter.
- Finally, add the rest of the herbs.
Quick Notes
best served with a steak.
Cooking time (duration): 15
Number of servings (yield): 2
Meal type: hors d’oerves
Culinary tradition: French
My rating:3 stars: ★★★☆☆
Posted: February 14th, 2010
Categories:
sauce
Tags:
anchovy,
beef,
broth,
brown,
butter,
chervil,
chicken,
cook,
glaze,
heat,
liver,
pan,
parsley,
puree,
salt,
simmer,
skillet,
stock,
thyme,
white,
wine
Comments:
No Comments.
Ingredients
- 500 grams strawberries
- 1/4 chocolate bites
- 1/2 cup cream
- 1/4 cup sugar
- 1 tbsp butter
- pinch salt
Instructions
- Over high heat, melt the sugar for about 2 minutes until transformed into a deep golden caramel.
- Add the caramel mixture and pour into the cream then return it to heat and cook until caramel and cream are smoothly dissolved.
- Remove from heat, add chocolate and salt and stir until chocolate melts.
- Finally, add butter to the mixture.
- When cooled drizzle the caramel chocolate sauce over your strawberry dish.
Variations
replace strawberries with any other fruits.
Cooking time (duration): 30
Number of servings (yield): 4
Meal type: dessert
Culinary tradition: Middle Eastern
My rating:5 stars: ★★★★★
Posted: January 26th, 2010
Categories:
Dessert,
Dip
Tags:
butter,
chocolate,
coo,
cream,
heat,
pan,
salt,
sprinkle,
stir,
strawberries,
sugar
Comments:
2 Comments.
Ingredients
- 1 cup precooked/canned chickpeas
- 1 clove garlic mashed
- 1 tomato chopped
- Olive Oil
- Salt and cumin powder to taste
- 1/2 cup pine-nuts
- 2 tbsp butter
Instructions
- In a Bowl, add the precooked chickpeas and mix with salt,cumin powder, garlic, tomato, and olive oil.
- In a pan, melt the butter (don’t burn it), then add pine-nuts and sauté till golden brown. Sprinkle the goldened pinenuts on top of your chickpea mixture.
Cooking time (duration): 15
Diet type: Vegetarian
Number of servings (yield): 2
Meal type: lunch
Culinary tradition: Lebanese
My rating:5 stars: ★★★★★
Posted: January 13th, 2010
Categories:
Lebanese,
low calorie,
vegeterian
Tags:
butter,
chickpeas,
cloves,
cumin,
garlic,
golden,
melt,
oil,
pinenuts,
powder,
salt,
saute,
sprinkle,
taste,
tomato
Comments:
No Comments.
Summary: an exquisite taste for BBQ lovers
Ingredients
- 500 grams Ashta (also knows as Atemoya , sugar-apple) pureed
- 1/2 cup wine (white preferred)
- 1/2 cup broth
- 2 shallots (thinly minced)
- 4 cloves garlic (mashed)
- 1/4 cup butter
- salt and black fresh pepper to taste
Instructions
- Sauté shallots and garlic in butter.
- Add wine until glazed.
- Pour broth and simmer for 5 minutes.
- Stir Ashta puree and season with salt and pepper.
- Keep mixture on low heat until thickened.
- Serve with your sea-food or chicken BBQ.
Cooking time (duration): 15
Number of servings (yield): 4
Meal type: brunch
Culinary tradition: Central American
My rating:5 stars: ★★★★★
.
Posted: December 31st, 2009
Categories:
sauce
Tags:
ashta,
atemoya,
black pepper,
butter,
chicken,
fish,
garlic,
pour,
salt,
sauce,
seafood,
shallots,
stir,
stock,
sugar-apple,
thick,
wine
Comments:
2 Comments.
Ingredients
- 1 jar peanut butter
- 1 small pack butter (melted)
- 6 cups icing sugar
- 4 cups dark chocolate chips
Instructions
- Mix together peanut butter, melted butter and sugar.
- Roll the dough into munch like balls.
- Stick each ball in a toothpick and align on a cookie sheet.
- Froze for 40 minutes.
- Bain-marie chocolate until smooth.
- Dip rolled balls in chocolate.
- Leave a small portion of balls without chocolate thus the look of a Buckeye.
- Refrigerate until served.
Cooking time (duration): 50
Number of servings (yield): 6
Meal type: dessert
Culinary tradition: USA (Southern)
My rating:5 stars: ★★★★★
Posted: December 20th, 2009
Categories:
Dessert
Tags:
butter,
chips,
chocolate,
cup,
icing,
jar,
peanut,
sugar,
tsp
Comments:
No Comments.
Ingredients
- Potato Mixture:
- 3 large eggs
- 2 1/2 kgs fresh sweet potatoes , boiled, drained, peeled and mashed (or 6 cups)
- 2/3 cup granulated sugar
- 2/3 cup butter or margarine, melted
- 1/3 cup heavy cream
- 1 teaspoon vanilla
1/2 teaspoon each of ground nutmeg and allspice
Topping:
- 1 cup packed light-brown sugar
- 1/3 cup all-purpose flour
- 1 cup finely chopped pecans
- 1/3 cup butter or margarine, cut in small pieces
For garnish:
- 12 pecan halves
Instructions
- Heat oven to 180 C (or 350 F).
Grease a shallow 2 liters baking dish.
Potato Mixture:
- Beat eggs in a large bowl.
- Stir in potatoes until blended.
- Add remaining ingredients; mix well.
- Spread evenly in prepared baking dish.
Topping:
- Mix sugar, flour and nuts in a medium-size bowl.
- Work in butter with hands until well blended. Bake 60-70 minutes until topping is browned and bubbling.
- Garnish with pecan halves.
Cooking time (duration): 90
Diet type: Vegetarian
Number of servings (yield): 12
Meal type: lunch
Culinary tradition: USA (Southern)
My rating:5 stars: ★★★★★
.
Posted: December 8th, 2009
Categories:
lunch
Tags:
all-purpouse,
allspice,
boiled,
brown,
butter,
casserole,
cream,
drained,
eggs,
flour,
margarine,
mashed,
nuteg,
pecans,
peeled,
potato,
praline,
sugar,
sweet,
topping,
vanilla,
yam
Comments:
No Comments.
Summary: for lovers, craving mothers, and dopamine-deprived persons
Ingredients
- 1 banana
- 1 tbsp peanut butter
- 2 teaspoons Nutella
- 2 tbsp Halva (Haleweh)
- 1 tbsp Honey
- pinch of crushed nuts
Instructions
- Slice banana into little disks, about 1-1.5 cm thick.
- Mix the remaining ingredients, and add mixture onto a sandwish.
- Drizzle honey on top of them.
- Add the nuts.
- Wrap the sandwich.
Cooking time (duration): 5
Number of servings (yield): 1
Meal type: snack
My rating:5 stars: ★★★★★
Posted: December 6th, 2009
Categories:
Dessert,
Snack
Tags:
banana,
butter,
chocolate,
craving,
dopamine,
honey,
lovers,
mother,
nutella,
nuts,
peanut
Comments:
1 Comment.
Ingredients
- 1 kgrams beef steak cut into thin strips
- All-purpose flour
- 2 tbsp olive oil
- 2 tbsp butter
- 1 onion, sliced
- 1 cup sliced mushrooms(preferred fresh)
- 1 beef broth
- 1 mushroom soup packet
- Salt and black pepper
- 1 cup cream
Instructions
- Season the meat strips with some salt, black pepper and garlic powder, then dust with flour.
Brown them on both sides in the olive oil and butter.
- Remove the steak from the pan. Add the onion slices and mushrooms to the pan drippings.
- Sauté for a few minutes, until the onion is tender. Sprinkle with 1 teaspoon flour.
- Put the steak back into the pan with the onion and mushrooms. Add the mushroom soup and beef broth.
- Cook over low heat for about 30 minutes, covered.
- Adjust seasoning to taste, adding salt and pepper, as needed. Stir in the cream the last few minutes, right before you serve.
Quick Notes
serve with rice or noodles
Variations
you can add sour cream instead of regular cream.
Cooking time (duration): 40
Number of servings (yield): 4
Meal type: lunch
Culinary tradition: Russian
My rating:5 stars: ★★★★★
Posted: December 1st, 2009
Categories:
General,
lunch
Tags:
broth,
butter,
cream,
flor,
meat,
mushroom,
noodles,
olive,
onion,
pepper,
rice,
salt,
soup,
sour,
stroganoff,
vream
Comments:
No Comments.
- GhD 