Mange-tout Italian-Style Categories: vegetables, Italian, low-fat, Spring Yield: 4 servings |
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| 750 g Mange-tout beans
500 g Tomatoes 4 Small Onions 1 Clove Garlic Thyme Salt Pepper 30 g Butter 1 tbsp Olive oil |
Trim and halve the beans. Cut the tomatoes in two. In a pot heat the oil and butter and add the tomatoes and whole onions, let them cook a little on a medium fire. Add the beans, the peeled garlic clove, salt, pepper thyme and 1/2 a cup of water. Cover and cook on a slow fire for 1 hour. |
Marinated Herrings Categories: Fish, Herring Yield: 4 servings |
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| 2 Herring Fillets
1 Bay Leaf 1 Cup Vegetable Oil 1 Onion sliced 1 Carrot sliced 2 Cups Milk 4 peppercorns |
Soak herring for 2 hours in milk. Pat dry, put in a shallow dish. Add the carrots and the onion rings, peppercorns and the bay leaf. Cover with oil and keep marinated at least one hour before eating. |
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Moussaka - Arabic Categories: Aubergines, Summer, Arabic Yield: 5 servings |
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| 1 kg Aubergines
1 big Onion 2 cloves Garlic 1/2 cup Olive Oil 1 teaspoon Salt Pinch Pepper 1 cup Water 2 Lemons |
Peel the aubergines zebra-style keeping few stripes unpeeled. Fry the whole aubergines one after the other. In the same oil brown the minced onion and the whole garlic cloves. Put in a casserole the aubergines and top with the onions and garlic, 1 cup of water seasoning and the lemon juice. Bake for 15 minutes. Serve cold. |
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Moussaka - Armenian Categories: Aubergines, Meat, Casserole, Summer, Armenian Yield: 5 servings Source:Buzz Baxter |
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| 2 medium to large Aubergines
1/2 lb. lean ground lamb 1/2 lb. lean ground beef 1 can tomato sauce 1 can Italian style cut tomatoes 1 medium yellow onion [Chopped] 1 red, green or gold bell pepper [diced] Salt and pepper to taste Dash of cayenne pepper 1 Tbl fresh mint leaves [chopped] 1 Tbl fresh basil leaves, [chopped] 1 clove crushed garlic 1 tsp. ground cumin 2 tablespoons olive oil Yogurt |
Prepare the eggplant by peeling and slicing into 1/4 inch rounds [If you are using Japanese eggplant, cut in lengthwise strips]. Sprinkle the eggplant rounds with salt. Let stand until the eggplant sweats. Wash off the salt. Squeeze the eggplant lightly and pat dry. Brown off the ground meat in the olive oil, add the chopped onions and peppers and cook until they sweat. Add the rest of the ingredients. Now layer the eggplant and the meat mixture alternately [eggplant first] in a covered glass casserole. The top layer should be eggplant. Bake in a 350 degree oven for 1 hour. Uncover and bake for an additional 15-20 minutes to brown the top. The Armenian style of eating this dish is an accompaniment of a large dollop of plain yogurt on top garnished with mint or basil leaves.
* A variation to this recipe would be to add a layer of Feta or Monterey Jack cheese interspersed with the meat and eggplant. |
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Moussaka - Greek Categories: Aubergines, Meat, Milk, Casserole, Summer, Greek Yield: 3 servings |
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| 3 medium Aubergines
1 big Onion 2 cups béchamel 1 Egg 1/2 cup Olive Oil 250 g Minced Meat Salt Pepper 1/2 Lemon 1 can diced tomatoes 2 tablespoons Parsley pinch dry Mint pinch Oregano 1 teaspoon Thyme 1 tablespoon Ouzo 2 tablespoons breadcrumbs 3 Atichoke hearts (canned) 3 tablespoons grated Parmesan |
Slice thinly the aubergines, sprinkle with salt and let them degorge their bitterness for 1/2 hour. Meanwhile prepare the béchamel, add to it a beaten egg. Pat dry the aubergines and brown in hot oil. Set aside. Add oil if necessary and brown the onions then add the minced meat, then add the tomatoes. Add minced parsley, mint, oregano, cumin, thyme and ouzo. Simmer for 15 minutes. Add the lemon juice and 1 tablespoon breadcrumbs. The sauce should become very thick. Spread in a casserole half of the aubergine slices, then half of the meat mixture, then the rest of aubergines, and the rest of the meat. Top with the artichokes, the béchamel. Sprinkle with the breadcrumbs and grated Parmesan. Bake the gratin for 30 minutes at 185 C. Serve hot. |
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Moussaka - Turkish Categories: Aubergines, Meat, Casserole, Summer, Turkish Yield: 5 servings |
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| 5 medium Aubergines
2 Onions 250 g Minced Meat 5 big Tomatoes 5 Green Peppers 3 tablespoons Olive Oil Salt Pepper 3/4 cup Beef Stock |
Peel the aubergines zebra-style keeping few stripes unpeeled. Cut into big slices, salt and let them degorge their bitterness for 1/2 hour. Brown the minced onion, when pink add the minced meat and stir with a wooden spoon until meat is browned. Season, and add three peeled deseeded and diced tomatoes. Cook till all the liquid is evaporated. Wash the aubergines, dry and fry with enough hot oil until slightly browned. Put the aubergines in a pot over the meat mixture, top with the diced green peppers, the remaining deseeded peeled diced tomatoes. Cover and simmer for 1/2 an hour. Serve hot. |
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Mushroom Salad Categories: Salads, Mushrooms, French Yield: 6 servings |
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| 750 g Champignons de Paris - White Mushrooms
2 yellow bell Peppers 10 Cornichons 1/2 bunch Dill 10 Mint leaves 4 tablespoons Olive oil 1 Lemon |
Wash the mushrooms and marinate them 5 minutes with the juice of half a lemon. Drain them. Cut the pepper into small squares and the cornichons into small cubes. Mince the herbs. Mix all remaining ingredients and keep marinated 2 hours in the refrigerator in a covered bowl. |
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