Eggplant pizzette ( second version )

“‘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

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 !

 

Oven vegetables: asparagus, mushroom and zucchini

Even though I haven’t posted for a week it does not mean I have not cooked a lot : a week long of vegetables. Some of the recipes I made were the usual ones but  I also made some new ones which  I got inspired from all the blogs I visit every day.

I am going to start my last week posting with an old recipe : Oven vegetables: asparagus, mushroom and zucchini. So simple and delicious and it can be use as a side dish or just like a meal.

Ingredients ( 4 servings if it’s a meal or 6-8 servings for a side dish )

1 bunch asparagus

2 medium zucchini

400 grams white mushrooms

1 lemon

5 tbsp extra virgin olive oil

salt and black pepper

dried basil ( optional )

Wash and cut asparagus in 1 inch pieces.

Wash and cut zucchini in 1 inch quarter pieces.

Peel,wash and cut in pieces the mushrooms.

Place the vegetable pieces in a large bowl and add: lemon juice, olive oil, salt, pepper and dried oregano and give them a good toss. Place them in a oven tray and bake them for about 20 minutes, until done but still a bit crispy.

This time we served them just like that :

 

Bon Appetite !!!