Aubergine Timbales by Gordon Ramsey,Yum.( Thats the dish not gordon!)
olive oil , for frying 2 large aubergines , thinly sliced 1 red pepper , deseeded and finely chopped 1 large courgette , yellow or green (or 1 small one of each colour), ends trimmed and finely chopped 6 shallots , halved and thinly sliced 2 fat garlic cloves , chopped 2 tbsp balsamic vinegar 6 large vine-ripened tomatoes , quartered 2 tbsp stoned black olives 1 tbsp capers 25g bunch basil , leaves only, shredded 80g vegetarian parmesan-style cheese , 25g grated, the rest in shavings 300g goat's cheese log (chèvre), sliced into 12 (I used feta)
Put oil in a large frying pan to cover the base, and heat. Fry the aubergine until softened, 2-3 mins . Season, then drain on paper towel. You may have to do this in batches. For the filling, add 2-3 tbsp oil to the pan and fry the pepper, courgette, shallots and garlic over a high heat until they have a good colour, 3-5 mins. Stir in the balsamic vinegar and cook until evaporated. Add the tomatoes and season, then cook for 3 more mins stirring occasionally until the mixture is softened, but not too saucy. Remove from the heat, then mix in the olives, capers, half the shredded basil and the grated parmesan. Set aside to cool. Grease the moulds and line the bases with aubergine slices to fit. Top with veg mixture, more aubergine slices (cut to fit if needed) and a slices of cheese. Repeat the layers, finishing with aubergine. Press lightly to firm. Can be covered with cling film and chilled for up to 1 day. To cook and serve: heat oven to 200C/fan 180C/gas 6. Chilled cups will need to come to room temperature first. Place the cups on a tray, uncovered, and bake for 12-15 mins until bubbling. Allow to stand for 10 mins while you toss the spinach and remaining basil with vinaigrette and seasoning and divide between six dinner plates. Scatter over the nuts. Loosen the tops of the timbales with a table knife and up-end into the centre of the salad on the plates, shaking the cups to help demould. Top with the parmesan shavings and serve.
ruby19,
Jun 5, 2:31am
Vegetarian Moussaka
1 large eggplant (or 2 med) salt olive oil 100 g feta cheese (garlic & cumin flavour works well) 125 g cottage cheese freshly grated parmesan cheese
Sauce 1 tablespoon olive oil 1 large onion, chopped 250 g button mushrooms, sliced 2 medium courgettes, sliced 1 large pepper ( I use 1/2 red & 1/2 green), seeded & chopped 410g can chopped tomatoes ( Moroccan flavour works well) 1/2 cup red wine 1 tablespoon freshly chopped parsley salt and pepper to taste * keep the veggies reasonably chunky*
White Sauce 60 g butter 1/4 cup plain flour 1 teaspoon mustard powder 2 cups milk 1 egg, beaten freshly grated nutmeg salt & pepper to taste
Method Slice the eggplant into thin slices (approx 2 mm wide. Lightly brush both sides of eggplant with oil and fan grill carefully until lightly golden. Set aside.
Vegetable Sauce Heat 1 tablespoon olive oil in a large frying pan and saute the onion until soft. Add the remaining ingredients, and simmer for approx 20 minutes, until the sauce thickens. Set aside.
White sauce~ melt the butter in a small saucepan, add the flour and mustard and mix over a med heat for 1 minute, slowly add the milk mixing continuously until the sauce boils and thickens. Remove from the heat and mix in the beaten egg and grated nutmeg , salt& pepper. Set aside.
Combine the feta and cottage cheese in a small bowl.
TO assemble~ Grease a 20 cm x 30cm shallow dish, add 1/3 of the eggplant in a single layer to the base of the dish, then top with 1/2 of the veggie sauce. Add another 1/3 of the eggplant in a single layer, and then spread the feta mixture over. Top with the remaining veggie sauce, and the remaining eggplant. pour over the white sauce and sprinkle with the grated Parmesan cheese.
To cook~ Preheat an oven to 180oC, and cook the Moussaka for approx 45 minutes, or until top is golden
I some times make this a 1/3 bigger if making for company, so I do have leftovers the next day.
ruby19,
Jun 5, 2:32am
Oops!Message #18 should read cheese & Onion pie
ruby19,
Jun 5, 2:49am
Spinach, feta & orzo salad. 448 g uncooked orzo pasta, 280 g baby spinach leaves, finely chopped, 225 g crumbled feta cheese, 1/2 red onion, finely chopped, 100 g pine nuts, 1/2 tsp dried basil ( or fresh to taste), 1/4 tsp ground pepper, 120 ml olive oil, 120 ml balsamic vinegar. Bring a large pot of lightly salted water to a boil. Add orzo and cook for 8 to 10 minutes or until al dente; drain and rinse with cold water. Transfer to a large bowl and stir in spinach, feta, onion, pine nuts, basil and white pepper. Toss with olive oil and balsamic vinegar. Refrigerate and serve cold.
kirinesha,
Jun 5, 4:55am
Eggplant Parmigiana
Ingredients
1/4C Olive oil 1 large eggplant trimmed, cut lengthwise in 8 slices 1 clove crushed garlic 1 400gm can diced tomatoes (I use the Budget brand as they have the least carbs) 3/4C cream 1/3C shredded fresh basil 1/2C grated parmesan Baby basil leaves to garnish
Method
Preheat oven to 200C. Heat a char-grill pan over high heat. Brush eggplant slices with oil and salt & pepper them. Cook, in batches, 2 mins each side or until brown. In another pot saute the garlic until soft, add the tomatoes, salt & pepper and simmer for 10 mins. Add cream and basil. Place 4 slices of eggplant in a single layer in a shallow baking dish; top with half the sauce, remaining eggplant, remaining sauce & sprinkle with parmesan. Bake 10-20 mins or until cheese is melted & bubbly.
ferita,
Jun 6, 9:24pm
Crock Pot Cashew "Meat" Loaf This is good because you can prepare it in the morning and when you get home from work its all cooked in the crockpot ready to eat.
Mix in a bowl: 3/4 cup raw cashews, chopped 1 1/2 cups milk (can use soya milk if you want it vegan) 1 onion, diced 1 cup fresh whole-wheat bread crumbs 2 Tbsp. soya suace 1/2 tsp. salt 1/2 tsp. dried garlic granules, or 1 clove fresh garlic 2 Tbsp. dried or fresh parsley 1/2 tsp. celery salt 1 1/4 cups quick oats 1 cup water
Spray the Crock-Pot with cooking spray and put the loaf mixture into it. Cook on low heat all day.
Serve with vegetarian gravy, mashed potatoes and veges. Makes a great hearty meal for cold winter evening.
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