May the wind under your wings bear you where the sun sails and the moon walks.
Aubergine stripes ingredients: – 2 aubergines – olive oil for baking aubergines – chopped parsley for serving
Filling ingredients: – 150g (baked) walnuts – 2-3 garlic cloves – 1/2 tsp salt – 1/4 tsp black pepper – 1 bunch dill – 1/4 cup warm water
Method: 1 Preheat the oven to 200C (400F) 2 Slice aubergines lengthways into 4mm thick stripes, put on the baking paper and brush well with olive oil 3 Add walnuts halves over the aubergines: bake them together for 25min at 200C (400F) 4 Combine and blend the filling ingredients (including baked walnuts) until smooth: put 1tsp of the filling on each aubergine stripe and roll the stripes up 5 Serve cold with chopped parsley !
It’s no use going back to yesterday, because I was a different person then.
Ingredients (2 servings): – 3 fresh corn cobs – 9 middle (~6cm length) potatoes – 1 tsp salt – 400-500 ml water – bunch of green onions for serving Method: 1 Wash corn cobs and wash & peel potatoes 2 Cut corn kernels off cobs with a knife 3 Cut potatoes in 2-3cm pieces 4 Cook potatoes & corn kernels for 15-20 minutes in salted water 5 Evacuate 3-4 tbsp corn kernels for serving on a separate plate 6 Mash the rest of soup with an immersive blender 7 Serve the soup with chopped green onions and boiled corn kernels!
Ingredients (2 servings): – 120g boiled basmati rice – 400-600g unpeeled green peas – 10-12 medium button mushrooms – 1 tbsp olive oil – 1-2 tbsp balsamic vinegar – salt and pepper – dill for serving
Method: 1 Boil basmati rice until ready and drain water 2 Peel and wash green peas 3 Peel and wash (remove dirt with a paper towel) button mushrooms , then slice them 4 Wash and chop dill 5 Preheat the skillet with 1 tbsp olive oil and add sliced mushrooms and green peas: cook for 10 minutes, constantly stirring 6 Add to vegetables: boiled rice, balsamic vinegar, salt and pepper: cook for another 5 minutes 7 Serve with chopped dill and enjoy!
Serving ingredients: – pomegranate seeds – parsley Method: 1 Prepare Pkhali ingredients: 1.1 Peel aubergines and cut into ~1cm cubes 1.2 Chop onion 1.3 Slice champignons 1.4 Peel garlic cloves 1.5 Keep the walnuts for 5 minutes in hot water (to soften them a little), then dry them with a paper towel 2 Cook champignons, onion and aubergines 2.1 Fry chopped onion and sliced champignons for 7 minutes at medium heat with some olive oil 2.2 Add aubergine cubes and cook for another 15 minutes or until aubergines are soft 3 Combine cooked champignons, onion and aubergines with garlic, softened walnuts, cardamom, salt, pepper, and vinegar in a bowl: mash until smooth with an immersive blender 4 Put the bowl in the fridge for at least 2 hours 5 Take the bowl from the fridge and form with fingers ~2cm diameter balls. 6 Put the balls on the plate and decorate with pomegranate seeds and parsley: serve, it’s a really delicious appetiser !
Notes: you can use the same recipe as a delicious pate for the sandwiches 😉
Method: 1 Preheat the oven to 180C 2 Combine flour+sugar+Vanilla sugar+milk+olive oil+salt: mix well 3 Add baking soda+vinegar in the same teaspoon and mix in the dough 4 Add chocolate morsels and carefully mix to not destroy the morsels 🙂 5 Form the round cookies out of the dough and put them on the baking paper 6 Bake the cookies at 180C for 10-12 minutes 7 Enjoy one Sunday morning with a cup of black coffee and… make something nice and kind today ! 🙂
Directions: 1 Preheat the oven to 200C 2 Brush both sides of Ciabatta slices with olive oil 3 Bake oiled Ciabatta slices on the baking paper for 5-7 minutes at 200C 4 Rub one side of each toast with garlic 5 Cut tomatoes into 1cm cubes and drain extra juice 6 Combine tomato cubes with 1/2 tbsp olive oil + 1 tsp balsamic vinegar + 1/2 tsp salt + 1/4 tsp pepper + chopped basil: put the mixture on the toasts! 7 Serve bruschetta with fresh corn salad and grated parmesan 8 Enjoy !
Filling ingredients: – 1/2 cup walnuts – 2-3 garlic cloves – 1/2 tsp salt – 1/4 tsp black pepper – 1 bunch dill – 1/4 cup warm water
Serving ingredients: – parsley for serving – pomegranate seeds for serving Directions: 1 Cook aubergines: 1.1 Wash aubergines and slice them lengthways into 4mm thick stripes 1.2 Fry aubergine stripes on a skillet with olive oil until golden both sides 1.3 Put aubergine stripes on paper towels to absorb extra oil. 1.4 Let aubergine stripes cool down before filling 3 Prepare the filling: combine grated walnuts, grated garlic, salt, pepper and chopped dill in a bowl. Mix well and add water in small portions stirring constantly 4 Put 1/2-1 teaspoon filling over each aubergine stripe and roll them up 5 Put aubergine rolls in the fridge for 30-40 minutes before serving 6 Decorate with pomegranate seeds, parsley and dill. Serve as an appetiser !