Day: October 23, 2011

Eggplant pizzette ( second version )

On By felisrecipesIn Vegetarian2 Comments

“‘Eggplant pizzette” —  it was love at first sight when I discovered this dish  … easy to make, not bad when thinking about calories, you eat 3-4 of those is like you lunch is done !!!

A different versions this is eggplant pizzette can be : Eggplant – Asparagus Pizzette

Ingredients ( 3 servings)

1 large eggplant

1 tomato

1/4 bunch fresh asparagus

mix of 4  grated cheeses

salt, pepper, dried or fresh basil

extra virgin olive oil

Let’s get started:

Wash the eggplant and tomato and cut them in round pieces.

Wash and cut the asparagus

Oil a tray with extra virgin olive oil and place the eggplant pieces on the tray.  Drizzle them with olive oil, salt and black pepper. Add the tomatoes, asparagus  and the cheese mix.

Bake them for about 20 minutes or until a nice brown crust was formed.

Bon Appetite !!!

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Asparasgus with dill-potatoes and lemon honey glazed salmon

On By felisrecipesIn FishLeave a comment

Sunday lunch … family together … feeling so  good and enjoying a delicious meal …

Ingredients (4-6 servings )

8 small pieces of pink salmon ( skinless, boneless )

2 bunches of fresh asparagus

8 medium white potatoes

fresh dill

3 lemons

3 tbsp of pure  honey

olive oil

salt , pepper and vegeta ( dried food seasoning ) – optional

Let’s start :

Peel, wash and cut in 1/2 inch size cubes the potatoes.

Bring a pot with water to a boil, seasoning with salt and add the potatoes. Boil them covered for about 15-20 minutes or until a fork goes easily in. Drain the water and put them back on the stove on low heat. Add 2-3 tbsp of olive oil 1 tsp of vegeta and fresh dill chopped. Keep them warm.

 

Wash and drain on paper towel the salmon pieces. Place them on a tray. Season them with salt, pepper and drizzle lemon juice and olive oil. Bake the salmon for about 10 minutes. Whisk together honey and lemon juice. Remove the salmon from the oven and glaze the pieces with the honey mixture, set the oven on broil and bake them for 10 more minutes or until a nice brown color set up on the top but be careful not to overcooked it .

Cut out the 1-1.5 inches of the asparagus ends and then cut them in pieces. place the asparagus on a tray and seasoning with salt and pepper. Drizzle with lemon juice and olive oil and bake it for about 10-15 minutes until done but crispy.

Bon Appetite !

 

White and Yellow Cauliflower Salad

On By felisrecipesIn SaladsLeave a comment

This days I ended with a big and  nice white cauliflower in my fridge last week so I decided to make a salad, cauliflower salad. Said and done but when I was in the store looking for mayonnaise they just put out the yellow cauliflower so I thought ” wow  a bit of yellow in my salad will make a difference .” I hope you will agree with me …

Ingredients

1 white cauliflower

1 yellow cauliflower

1 cup mayonnaise

2-3 garlic cloves grated

salt and pepper

white and whole wheat small ciabatta bread

Brake the cauliflowers in small florets and wash them well. Bring a pot with water to a boil and add salt and the cauliflowers florets and cook them for about 15-20 minutes, until well done.

Drain and let them cool down, almost to the room temperature.

When cooled down add the grated garlic and the mayonnaise and using a manual mixer whisk them well until the desired consistency. I love it when is not really smooth  but I can feel some small pieces that gives the salad a bit of a crunchiness. Season it with salt and pepper ( you can use a white pepper here if on hand  ) and just enjoy it !!!

Bon Appetite !

 

 

Broccoli and tofu

On By felisrecipesIn VegetarianLeave a comment

This is one of the versions I am making for this dish. Sometimes I like to make it with curry powder and sour cream other times using soy sauce … but this time I just used lemon and olive oil.

Ingredients ( 3-4 servings )

1 bunch of broccoli

1 package or 400 gr firm tofu

2 leaks sticks

1 red bell pepper

1 large carrot

1 lemon

olive oil

salt and pepper

Place the tofu on a plate and drain it on kitchen towels until the vegetables are ready …

Brake the broccoli in small florets and wash them under the running water.

Walsh the leaks sticks and cut them in 1/2 inch pieces both white and green parts.

Wash and cut the red bell pepper into stripes.

Peel, wash and cut the carrot in 1/2 inch pieces.

Heat 3 tbsp of olive oil in a large skillet. Add the carrot and leaks pieces and cook for about 3 minutes. Add the lemon juice salt and pepper. Add the broccoli florets and cook for about 3 more minutes. Now add the tofu and red bell pepper seasoned with salt and pepper and add some olive oil if needed. Stir lightly and serve it !!!

Bon Appetite !

Spinach puree with hard boiled eggs …

On By felisrecipesIn VegetarianLeave a comment

Spinach puree – one of my mother’s favorites dish. Still I was not able to make it like she used to do it. Hers was the best but I do not give up easily and I think this is very close with hers.

What I still want to learn is how to make her small potatoes breads … but as I said I never give up so I still see there’s a hope that one day I will make them … 🙂

Ingredients for the spinach ( 3 servings )

2 bags – 350 g- of fresh spinach

4 garlic cloves minced

3-4 tablespoons of sour cream ( 5% )

150-200 ml warm water or milk

hard boiled eggs

salt

whole wheat fresh European bread ( optional )

Wash the spinach in running water for more minutes. Place a pot with water to boil. Add some salt. When the water is boiling add the spinach. Simmer it for about 15-20 minutes. Drain the boiled spinach and let it cool. Meanwhile prepare the garlic sauce. Heat 3 tbsp of canola oil ( or any vegetable oil you like ) and add the garlic and cook it for about 1 minute. Add 2 tablespoons of flour and 1/2 cup of warm water and stir well with a whisk. Add more water if it thickens too much until you have the consistency of a cream or very smooth puree. Now you can add the sour cream and simmer for 2-3 minutes.  Set the garlic sauce aside and start prepare the spinach which should be cooled a bit.

Divide the spinach in two parts and place it on a wooden cutting board and mince it well . Add the spinach to the garlic sauce and bring it back on the stove to a low heat and cook it for about 2-3 minutes. Can be served with hard boiled eggs, fried eggs, sausages or whatever you think it works …

Bon Appetite !