24/07/09

Wilted salad pesto over pasta and aubergines

I was planning to have a healthy salad for lunch with all the neat products I had picked up at my organic market last Saturday. I was sorely disappointed when I opened my refrigerator to find that all my wild salads had gone totally limp. I was about to toss them out with a sigh when the thought occurred to me that though they were no longer crisp and crunchy their flavor should still be strong. This pungent pesto turned out to be not only surprisingly delicious but also quite economical! I’ll never throw out an old salad again. ... [Lire la suite]
Posté par Sarah Rose à 18:06 - - Commentaires [2] - Permalien [#]
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21/07/09

White Aubergines, oh my, oh my!

I just discovered just how good white aubergines are. To die for.A sweet and subtle buttery flavor will slowly win you over as they melt in your mouth. First you have to roast your eggplants. Preheat the oven to 210°C. Then just slice them up into 1,5 cm pieces and place them on a cookie sheet (not too close or else they will steem and not roast). Drizzel some olive oil on top, salt, pepper and snip a few leaves of mint and basil into the pan as well. Bake for about a half an hour. There is no need to turn them over. Cook some... [Lire la suite]
Posté par Sarah Rose à 12:52 - - Commentaires [3] - Permalien [#]
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06/06/09

Roasted bell pepper cheasecake on a parmesan pavlova with tangy green chutney

Parmesan pavlova: Set the oven to heat at 180°C. Beat 4 egg whites until stiff. Sprinkle on top 1 tea of white vinegar and 1 tbs of maïzena. Gently fold in 1/2 cup of freashly grated parmesan. Draw 6 10cm diameter circles on a sheet of wax paper and place it on a cookie sheet. Spread the egg whites in each of the circles creating a light depression in the center of each disk as to alow the cheesecake to sit safely apon it. Bake for about 1/2 hour or until golden. Leave the pavlovas to slowly cool in the oven left ajar. ... [Lire la suite]