Tag Archives: aubergine

#VegBoxChallenge Week 4 The Box

Today I’m posting the contents of my box on friday (as opposed to saturday like I usually do), because I actually need help, what on earth do you do with salsify? Don’t get me wrong I can’t wait to try it, but I don’t think I’ve ever had it! Also I once read that Germans would apparently trade their own grandmother for white asparagus, so this is a very exiting day for me (only joking, I do love white asparagus, but I love green asparagus more and most importantly I love my grandma even more than both kinds combined and wouldn’t trade her for the world!)

Anyway here’s what was in my box this morning:

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Shoot your ideas :) I’m more open for them than ever before.

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Things to Try Thursday – 09/05/13

Screen Shot 2013-05-09 at 8.58.26 AMFirst of all, sorry that I’ve been really slow with posting the recipes I promised to post, uni is kind of taking over everything at the moment (less than 4 weeks now though wohooo and oh my god I can’t believe it’s actually nearly over and I have to go join the real world).
I know there’s not too many recipes this week, but my deadlines next week really take priority at the moment, so I couldn’t spend time actively looking for recipes. I thought it’d be nice to quickly post the ones I just came across anyway. If you have anything that you think would be great to try, please leave me a link in the comments.
This week is more about what I would like people to make me to get me through my last couple of weeks of uni. Any volunteers please drop me an email ;)

SWEET

♔ Do I even need to say anything? Salted Caramel Brownie Milkshake hello!!

♔ These look incredibly comforting – Strawberry – Sour Cream Scones with Brown Sugar Crumble

♔ Love me a good Frozen Yoghurt – Rhubarb and Raspberry Ripple Fro Yo

SAVOURY

♔ Trying to ease from cookies and biscuits for breakfast to kale (not for breakfast, but you know I’m talking general), but taking it very slowly with something that has both butter and kale in its name – Brown Butter Spaghetti with Baby Kale and Roasted Butternut Squash

♔ There’ll be another aubergine in my veg box tomorrow, so this recipe got my attention: Aubergine Rollatini

♔ I love anything Coriander-Lime – Coriander and Lime Chickpea Salad

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Autumn is coming! (And a little delicious recipe number for Ratatouille ;) )

So, it’s getting cold now. When I left the house this morning, the air was proper crisp. It wasn’t just cold, it was crisp. Amazing. I love autumn, but obviously if you (like me) still have problems to dress appropriately (although I do get better, maybe I will manage by the time I’m 30, that gives me 8 years), you might get a little cold freezing.

I might also still have the urge to not listen to my mum when she says I better take a coat and then pretend I’m not cold, even though she clearly knows I am.

Anyway, no matter how nice this cold, crisp air is, you’ll be in need of a lovely and warming dish of food at the end of the day! Unfortunately (or fortunately, who are we kidding?!) most comforting, warming food includes lots of heavy ingredients, like cream etc. I won’t deny it, a lot of nights it will have to be one of those pretty heavy numbers, but if you would like to look after that, no doubt beautiful, figure of yours a little for just this one night, why not have Ratatouille with some crispy new potatoes? We had some last night and I absolutely loved it. I find it so comforting, and it’s got so much veg in as well, which will help you get through this what will probably be a really tough winter.
P.S. Another thing that will definitely also help and that is not food related are cozy, cute, warm slippery socks! I got mine from Primark for 4 pounds. (I don’t like primark and never shop there, but I just had to get these, they’re too cute not to!)

P.P.S. I hope none of you is a health freak, I’m aware, that I do use a little bit of oil in the recipe, and potatoes are carbs and I could should? substitute them for something healthier blabla, but who says we have to go all the way?

RECIPE: Ratatouille with crispy new potatoes

1. Preheat the oven to about 200° C.

2. For two greedy people, prep 500g of new potatoes by washing them, cutting out any black bits and halving the slightly bigger ones. Then cook them in boiling, salted water for 15-20minutes (or until you think they’re done).

3. Whilst the potatoes are boiling, get on with your veg. Start by washing and cutting 1 aubergine into roughly 0.5-1cm thick slices. Lay the slices out on a chopping board and sprinkle with salt, so you get rid of unnecessary water. Wash and cut 1 Courgette into roughly 0.5cm slices and cut 1 red and 1 yellow pepper into pieces roughly as big as the courgette slices (obviously take the green bit and the seeds out!).

4. After about 10 minutes, dry the Aubergine pieces with kitchen roll (really squeeze them).

5. Put all the veg in a big bowl and mix with about 1 tablespoon of olive oil.

6. Now, to make this Ratatouille a little more interesting, chargrill it first. Yep quite a lot of effort, but it’ll be worth it, trust me! I usually start with the Aubergine slices, because they take the longest and really annoy me, just, you know, get the worst out of the way first.

7. Chop 1 red onion into little cubes. Caramelize the onion in a little bit of olive oil in a saucepan. Don’t rush it, you want it soft and delicious and not burnt and/or chewy! When you think the caramel sensation in your frying pan has almost reached perfection, add in 1 glove of crushed garlic. Let that fry for about 20 seconds, then add in 1 package of tomato passata, some chopped rosmarysaltpeppercurry powder and whatever takes your fancy and let it bubble away for a little bit to reduce (but not too much!)

8. Hopefully at some point, you will have finished chargrilling the veg. Congratulations (I mean it). Mix the veg with the tomato sauce in a casserole and top with a couple of slices of Mozzarella. Then pop it in the oven until the Mozzarella has browned a little bit.

9. Whilst that’s sizzling in the oven, finish your potatoes. Put them on an oven tray, top with some chopped rosemary, herby salt, garlic and a tiny bit of olive oil and crush the toppings into the potatoes with a fork.

10. When the Mozzarella has browned a little bit, put the Ratatouille on the bottom shelf of the oven and put the potatoes under a very hot grill for roughly 10 minutes. (But keep checking, times depend entirely on how hot your grill gets etc)

VOILA :)

P.S. If you want to be cool like us and use the ratatouille the next day for another fantastic recipe, just add another 2 peppers, 1 courgette and double the tomato sauce. I will tell you tomorrow how you can turn that into a delicious Ratatouille and Creamy Mushroom Lasagne!

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RECIPE: Pasta with Baked Aubergine and Tomato Sauce

This has to be one of the simplest recipes of all times. It’s also comfort food. What’s better than comfort food that doesn’t involve a lot of effort? Hmm? Not much. Except for macarons, but who says you can’t still have those for dessert, hej? This blogpost is what my version is based on btw.


RECIPE: Pasta with Baked Aubergine and Tomato Sauce

1. Slice 1 Aubergine into 1.5 (ish) cm thick slices and cover with some salt. Leave for 10 Minutes.
2. Get rid of the liquid that came out of the aubergines with some kitchen roll.
3. Cut the slices into cubes and mix with olive oil, cayenne pepper, pepper and salt. Spread on an oven tray, add two cloves of (peeled) garlic and put in the 200° (ish) hot oven for around 35minutes. They’re done when they’ve taken on some colour and are really really soft.
4. Mix half a jar of tomato puree with a little over 1 tablespoon of sugar and heat up.
5. Cook your pasta.
6. Add in the baked aubergine and garlic and some grated Emmentale cheese and liquidize into a puree.
7. Serve with your pasta.

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RECIPE: Grilled Aubergine Schnitzel

Hallo.
I’m sorry there haven’t been any posts in a looooooooong time, I’ve just been really occupied with uni, and french weirdness makes it hard to find a slot where you’re free AND when shops are open, so I didn’t exactly make the most exiting meals. But good news is, I did yesterday and today, so there should be at least two recipes, one of which I’m writing right now, so the fact that you’re reading this, probably means that one has been published. Soooo anyway, you know how I always go on about aubergines, how they can be either really nice or really yucky? Well the ones that I made yesterday were delicious! They were coated in breadcrumbs and dried shallots and cheese! Nom. And then to go with them, there was more cheesy goodness, namely potato-mushroom gratin and roasted pepper-tomato-pesto mix. All in all a delightful dinner.

Recipe

1. Wash and then cut 1 Aubergine into thin-ish slices (slightly less than 0.5 centimeter thick)
2. Sprinkle with salt and let the salt do its job for about 10mins
3. Meanwhile wash and cut some potatos into thin slices. Put them in a saucepan and cover with some cream and milk. Spice with some vegetable stock powder, dried shallots, nutmeg and pepper and let it simmer until the potatoes are pretty much cooked.
4. Mix in some sliced mushrooms
5. Then put the potato-mushroom mix in an oven-proof dish, sprinkle with cheese (any cheese will do really)
6. Put it in the oven at roughly 220° until golden brown
7. Cut up 1 red pepper and a couple of plum tomatos, mix with some olive oil,  dried thyme, salt and sugar and put them under the hot grill for about 10 mins.
8. When they’re done, mix with basil pesto
9. Dry the Aubergine slices with some kitchen roll. Arrange three bowls, one with plain flour, one with scrambled up egg and one with a mix of breadcrumbs, dried shallots, curry poweder and cheese (I used Emmentale)
10. Put the aubergine slices into the flour first, making sure they’re covered all around, but getting rid of any excess. Then egg. Then breadcrumb mix.
11. When that’s done, spray with some fat spray
12. Put them under a really hot grill until golden and crispy
Enjoy!

 

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Things to Try Thursday, 20th of October

I’m sorry for missing a Things to Try Thursday last week, I’m sure it’s your highlight of the week, so my bad. I’ve got one for this week though, so here we go:

SWEET

1) I know it sounds a little odd, but lavender in baked goods is actually really really nice: Lavender Short Bread Cookies

2) Have you ever thought of cheesecake as an autumn-y kind of dish? No, me neither… well not until I saw this Chestnut Cheesecake on closetcooking!

SAVOURY

1) Quinoa is just so healthy and delicious and using it in combination with green olives, cheese in a cake sounds just irresistible: Lemon Olive and Parsley Quinoa Cakes

2)Who doesn’t love chips? These look like a nice, not-too-bad-for-you alternative to deep fried normal chips: Baked Sweet Potato Chips 

3) I don’t even know what this is, but it looks really good: Aubergine Tortino in Kalamata Olive Sauce

4) A vegetable main: Green Beans in creamy Mushroom Sauce

 

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RECIPE: Summer Pasta with Aubergine

When I made the aubergine burgers the other day, I had one aubergine left over, so I’ve been wanting to do something with it all week. This is what I did:

1) Cut 1 Aubergine into fairly slin slices, and put some salt on them to get unnecessary liquid out.

2) Dry them with some kitchen roll

3) Chargrill them for as long as it takes for them to become lovely and crisp

4) Cook some pasta

5) In a frying pan, caramelize 4 spring onions with some sugar

6) Crush in 2 cloves of garlic

7) Deglaze with some sherry

8) Add in about 1 Tablespoon of Crème Fraîche, some freshly ground black pepper, some grated lemon zest and the juice of half a lemon.

9) Mix in the aubergine slices (slightly chopped up if you like) and then mix with the pasta.

10) Grate over some Parmesan

 

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RECIPE: Aubergine Burgers

I am currently eating Aubergine Burgers too delicious to not share. I found the recipe here and as per usual when I try out things from other blogs, I won’t post the recipe (because it would pretty much be the same, and I don’t like copying things…), but instead just comment on it.

First of all, if you are trying these, please can I advise you to listen to Elle: Give the aubergines time! This is not a quick meal, only make these if you can potentially wait for over 30mins until they have reached the right consistency.
However, the waiting is completely worth it, the result tastes really nice!

The only thing I did differently was due to not having the spices mentioned in the blogpost, I just used the same old: cayenne pepper, curry powder, herby salt, pepper….

And you know obviously I had to make it a little less healthy… so I added some marinated feta cheese (mainly because I had some left over from yesterday). It worked out very nicely, but I don’t think you really need it… But you know when is it ever really about needing when talking about delicious food : )

Love,
Johanna

 

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RECIPE: Couscous Salad “Ratatouille”

I was going to make a post about the restaurant we went to yesterday, but since I just had the most delicious salad for lunch, I thought I should share this first.
You’re probably getting annoyed: two couscous recipes in one week, but trust me, this one’s a gooden! I never used to like couscous, because it’s often really bland. The one I tried however was full of flavour and really nice for a light, healthy lunch.  Well that’s what I had it for, but I think it makes for a good salad to bring to a bbq you’re invited to, too.

I came up with this, because I love Ratatouille but since that’s a more  wintery dish, I thought I’d combine it with couscous. I know that Ratatouille is usually made by cooking different vegetables together over hours, but I prefer slicing different vegetables into thin slices and chargrilling them before combining with a herby tomato sauce.

Here is how this one works:

1) Mix 300ml of good vegetable stock with 1 tablespoon of honey and 2 tablespoons of olive oil

2) Bring to the boil, then pour over about 200g of couscous and let it do its work

3) Wash and cut 1 Courgette and 1 Aubergine into thin slices. I know you probably don’t need to anymore, but I still do it because it works and because I like the hint of saltiness it leaves on the aubergine: Put some salt on the aubergine slices to get some liquid (and therefore bitterness) out, then when they look a bit sweaty take some kitchen roll to dry them.

4) Cut up 1 red pepper

5) Mix the vegetable with a bit of olive oil

6) Chargrill the vegetable in a griddle pan. I like to do this one vegetable at a time, because they’re likely to need to be turned at the same time etc. You’ll need a bit of patience with the aubergine, but it’s definitely worth it. The aubergine slices need to be lovely and crispy

7) When all the vegetable is chargrilled, put it all together, sprinkle with salt and icing sugar and cut it into smaller pieces

8) Before you put the veg into the couscous, mix in about 3 tablespoons of tomato sauce (I used M&S margherita pizza sauce, but I think most tomato-ey things would work), some dry thyme and a bit of salt and pepper

9) Once that’s mixed, put in the vegetable which finishes the ratatouille couscous salad. I had it with a buttered sesame bagel, but as I said before, I think it would be nice as a side dish as well. If you want to make it more indulgent add some feta cheese!

Enjoy

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