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Sunday, July 27, 2014

Eggplant Rolls with Chili Avocado Filling


These little eggplant rolls have become my new favourite summer dish. 
They are incredibly light, refreshing and full of taste. Eggplant rolls, with or without the juicy tomato salsa, will definitely make your summer dinners an incredible feast. Whether you roast the eggplant slices in the oven or on the grill, serve them as appetizers or sides, I guarantee you, your guests will be delighted. Moreover, if you have vegetarians at home, or chose to have meatless days, these eggplant rolls will enable you to change from the ordinary ratatouille or vegetarian pasta. I love it because the flavors remind me of the Mediterranean. Fresh olive oil, dried tomatoes, roasted eggplants; make only a few yet tasty ingredients of the South. 

























Over summer I have decided to put again more effort into cooking vegetarian dishes. To pay more attention to diverse flavours to vary just a little bit more. When I was living in the South of France I went with the seasons, as I generally did all the food shopping on the market next door. Back up north, things have changed again, which I regret a little. When I started cooking, I was not so much of a meat fan. Accordingly, I spent more experimenting in order to avoid eating the same thing over and over again.
Over the years, I have become a meat lover. I'm not the typical carnivore, but still, I do love meat now. And it seems that I pay more attention to the preparation of the meat, than to the choice of the sides. Willing to change this little yet important detail, I investigated on interesting recipes and just adapted or developed my own little combos. 


For around 8-10 rolls you need:

2 large eggplants
1 orange pepper
2 red chili peppers
3 avocados
4-5 tbsp olive oil
150g cherry tomatoes
50g dried tomatoes
1 garlic clove
1 lemon
sea salt
black pepper


Preheat the oven to 220°

Cut the eggplant lengthwise into thin slices. Rub in olive oil on both sides and season with salt. 
Cover your baking tray with baking sheets and place the eggplant slices on it. Bake for 10 minutes until the eggplant slices are golden brown. Remove them from heat and set aside to cool slightly. 

Cut the avocados in half and scoop out the flesh into a blender with a spoon. Core the chili peppers and orange peppers, then dice. Squeeze the lemon until you obtain 1 tbsp of lemon juice. Add the lemon juice and the diced red peppers to the avocados. Add the zest of half a lemon and start mixing until you get an even mixture. Season with salt and paper. Pour the avocado chili mix into a bowl and add the peppers. Mix with a spoon.

Blend the fresh and dried tomatoes as well as the garlic clove. Season with salt and pepper.

*****

To prepare your rolls, place them with the widest side of the eggplant slices facing you. Distribute evenly the avocado chili mixture onto each slice. Roll each piece starting from the widest end and please it on a plate, preferably seamed side down.

To arrange the place, pour the tomato salsa on the plate and add the eggplant rolls.

Enjoy!!!!


Monday, July 21, 2014

White Chocolate Blueberry Cupcakes


You know that moment when you are looking for a really nice recipe to celebrate friendship? I was experimenting a bit these days and those little cupcakes are the fruit of my efforts. There is no such pleasure than welcoming friends with freshly baked cake. However, practically speaking, little cupcakes leave way more choice when to devour them. Whether it be with a great coffee at home, or on the go as a little companion during the country visit.


It is definitely no secret that white chocolate and berries make a lovely combo. To keep it seasonal, I opted for blueberries. Markets are full of blueberries, which launch a wave of recipe ideas in my head every time I do food shopping. 'Yet another blueberry recipe' I imagine some of you think. Well, that's part of the challenge, to take old recipes and give them a relook, or rather a retaste. 

I really cannot complain. I had them tasted by the German fan-block at the World Cup finals; I spoilt some of my colleagues as well. They have all agreed that they are delicious. Mission accomplished I would say… and the journey to blueberry heaven can continue. 


For 18 cupcakes you need:

125g plain yogurt
240g flour
180g sugar
4 medium eggs
120g butter
50g white chocolate
200g blueberries
2 tsp baking powder


Preheat the oven to 165°

In a large bowl whisk together the ingredients in the following order: yogurt, flour, baking powder, eggs, sugar and butter. Mix until you obtain fluffy dough. 
Chop the chocolate, and then add it to the dough as well as the blueberries.  

Place the paper cups into the cupcake molds. Pour the dough into the molds and bake for 25 minutes.

Enjoy!!!


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