Eggplant Rollatini

  • 2 large eggplants
  • 2 cups ricotta cheese
  • 1 handful of fresh Italian parsley
  • 1 tbs dried Italian herbs
  • 1 cup mozzarella cheese
  • ¼ cup Parmesan cheese
  • 1 egg
  • 1 lemon (zest only)
  • A little olive oil
  • Salt and pepper
  • 1 ½ cups marinara tomato sauce (Napolitana) buy it or click here for recipe.
  • Wash and trim away the tops and bottoms. Remove a small slice so it sits flat and slice lengthwise approx 1/4 inch thick. Line a baking tray with parchment paper and arrange your eggplant slices. Drizzle or brush a little olive oil on each piece of eggplant. Sprinkle the Italian herbs. Bake for 20 min at 350°F – 180°C or until golden brown.

    In a mixing bowl, add your ricotta cheese. Add one whole egg. Grate and add a three quarter cup of mozzarella cheese.

    Add the grated Parmesan cheese. Chop and add the fresh parsley. Add the zest of one lemon. Season with salt and pepper and mix well.

    In a baking dish, line the bottom with one cup of tomato sauce (Marinara).
    Remove the eggplant from oven when cooked and leave to cool a few minutes.

    Place an eggplant slice on your workbench. Using a tablespoon, scoop out some of the mixture, place it of the eggplant slice and spread it evenly to totally cover. Roll the eggplant slice and place it in your baking dish on top of the sauce. Repeat the process and leave a gap between each roll. Top each piece with the remainder of mozzarella cheese.

    Bake for 25 min at 400°F – 200°C or until golden brown.

    Using a knife, roll up the fresh basil and shred it. Once cooked, remove from oven and scatter the fresh basil over rollatinis. Leave to cool ten minutes before serving.

 

Creamy lemon garlic salmon piccata from cafedelites.com

  • 4x 170g | 6 oz skinless salmon fillets
  • Salt and pepper, to taste
  • ¼ cup flour (OPTIONAL)
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 4 medium garlic cloves, minced
  • ⅓ cup dry white wine
  • 1 cup low-sodium veggie stock/broth
  • 1-2 level teaspoon cornstarch
  • 3-4 tablespoons fresh lemon juice
  • 4 tablespoons rinsed and drained capers
  • ½ cup reduced fat cream (or heavy cream)*
  • 2-4 tablespoons coarsely chopped parsley, to serve
  • Lemon slices, to serve
  1. Season both sides of salmon fillets evenly with salt and pepper. Add ¼ cup of the flour to a shallow dish; dredge the salmon in the flour to evenly coat. Shake off excess.
  2. Melt 1 tablespoon of butter in a large nonstick pan or skillet over medium-high heat. Add 1 tablespoon oil and swirl to mix through the butter. Add salmon; sauté 4 minutes on each side or until just cooked to your liking. Transfer salmon to a warm plate; tent with foil and set aside.
  3. Add remaining 1 tablespoon butter (or oil) to pan and melt. Add the garlic; sauté for a further minute until fragrant. Add wine; bring to a boil scraping any browned bits off of the bottom of the pan. Cook until liquid almost evaporates, stirring occasionally. Add ¾ cup stock/broth to the pan along with the lemon juice; bring to a boil and cook for a further minute.
  4. Mix 1 teaspoon of cornstarch (or cornflour) with 2 tablespoons of the reserved broth, whisking well to combine. Pour the mixture into the pan, stirring through the liquid to create a sauce. Cook for 1 minute or until slightly thickened. If it’s not thick enough, mix the remaining cornstarch with the remaining broth and add to the centre of the pan. Stir in the cream and remove from heat and add the capers.
  5. Place the salmon fillets back into the pan. Sprinkle with chopped parsley, pepper and add in lemon slices.
  6. Serve immediately with the sauce over rice or pasta, vegetables of choice or with a salad.

 

Chinese Tea Eggs from http://thewoksoflife.com/

  1. Bring the eggs to room temperature by leaving them out of refrigerator for a couple hours.
  2. In the meantime, prepare the sauce base by adding the rest of the ingredients to a medium pot. Bring the mixture to a boil, and the turn the heat down to a simmer. Cover and simmer for 10 minutes. Then turn off the heat, open the lid, set it aside, and let it cool completely.
  3. Bring another pot of water to a boil for the eggs. Once boiling, gently and quickly lower the eggs into the boiling water using a large spoon. You want to avoid dropping them and cracking them on the bottom of the pot. Let the eggs cook in the boiling water for 7 minutes (it’s a good idea to set a timer). Once the timer goes off, turn off the heat, quickly scoop out the eggs, and transfer to an ice bath. Allow them to sit in the ice bath until they are completely cool to the touch. The purpose here is to stop cooking the eggs any further.
  4. Once the eggs are cooled, lightly crack the egg shells. The goal here is to make enough cracks to allow the flavor of the sauce base to seep into the egg. I like to use a small spoon to tap the eggs, but be careful! It you tap or crack too hard, you might crack open the egg since the egg yolk is still very soft.
  5. Soak the cracked eggs in your sauce base for 24 hours in the refrigerator, making sure all the eggs are completely submerged in the sauce base. After 24 hours, they’re ready! You can also soak them longer for a stronger flavor. These eggs last for 3 to 4 days in the refrigerator.

cobbler anita thomas

cups all-purpose flour
teaspoon baking soda
teaspoons baking powder
teaspoon salt
tablespoons chilled butter
1/2 cup grated Parmesan cheese
1 1/3 cups buttermilk

 

combine flour, baking soda, baking powder and salt in food processor. Add the chilled butter and process briefly, until the mixture has the consistency of coarse meal.Add cheese and process a bit more.

Transfer to a bowl and stir in the butter milk, just until a dough forms.  it will be thick and sticky.

 

bake at 400 for 25 min the biscuit topping should be golden.

Eggplant Parmesan Bites from buzzfeed.com

 

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2-3 medium eggplants, thinly sliced
Salt, to taste
8-10 basil leaves, chopped
15 ounces ricotta cheese, drained of excess moisture
1 cup mozzarella cheese
1/2 cup parmesan cheese
4 eggs, beaten, divided
Flour
Italian seasoned bread crumbs
Oil for frying
Marinara sauce for dipping

1. Slice the eggplant and lay out on a paper towel lined baking sheet.
2. Generously salt the eggplant on both sides and leave to sit for 30 minutes to soften and draw out excess moisture.
3. In a medium mixing bowl add the basil, ricotta, mozzarella, parmesan, and one egg (beaten). Mix together.
3. Blot off the water and excess salt from the eggplant with additional paper towels.
4. Picking two equal sized eggplant slices, sandwich about a tablespoon of the ricotta mixture between the slices and place on a wax paper lined baking tray.
5. Freeze for 30 minutes to one hour.
6. In three separate bowls, place the flour, bread crumbs, and the remaining three eggs, beaten.
7. Remove eggplant from the freezer and coat each first in flour, then egg, then bread crumbs. Coat once more in egg and a final time in the bread crumbs. Place back in the freezer while you prepare to fry.
8. In a large saucepan, heat oil to 350˚F (180˚C). Fry eggplant in batches, three at a time, until nicely browned on all sides.
9. Remove and place on a paper towel lined plate to drain off any excess oil. Sprinkle with salt.
10. Serve with marinara sauce. Enjoy!  Servings: 12-14 bites

 

Chai spiced scones from budgetbytes.com

  • Chai Scones above2 cups all-purpose flour
  • 3 tbsp sugar
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp ground cloves
  • 1/4 tsp ground cardamom
  • 5 tbsp butter
  • 1/4 cup milk
  • 2 large eggs
  • Preheat the oven to 450 degrees. In a large bowl combine the flour, sugar, salt, baking powder, cinnamon, ginger, cloves, and cardamom. Stir until everything is well combined.
  • Make sure the butter is cold. Cut it into chunks and then add it to the flour mixture. Use your hands to rub or smoosh the butter into the flour until the mixture has a grainy appearance.
  • In a separate small bowl, whisk together the eggs and milk. Pour the egg mixture into the bowl with the flour and butter. Stir everything together until it forms one lump of very moist dough. If it remains crumbly with dry flour on the bottom of the bowl, add a small amount of water (about ½ to 1 tablespoon) to make it come together.
  • Turn the dough out onto a lightly floured surface and shape it into one flat disc for regular sized scones, or two flat discs for mini scones. The discs should be about one inch thick each. Sprinkle the top of the dough with granulated sugar, if desired. Cut the disc(s) into eight wedge-shaped pieces.
  • Place the dough wedges on a baking sheet covered with parchment paper. Bake the scones in the fully preheated oven for 15-17 minutes or until lightly golden brown on top.

Creamy basil parmesan Italian soup from carlsbadcravings.com

  • Creamy-Basil-Parmesan-Italian-Soup-5substitute faux chicken or just leave out
  • 2 cups uncooked small macaroni
  • 3 tablespoon olive oil, divided
  • 3 tablespoons butter
  • 1 small onion, chopped
  • 1 cup sliced carrots
  • 1 cup chopped celery
  • 1 red bell pepper, chopped
  • 4-6 garlic cloves, minced
  • 1/4 cup flour
  • 5 cups chicken stock or broth
  • 2 14.5 oz. cans Fire Roasted Diced Tomatoes (with garlic), NOT drained
  • 1 teaspoon sugar
  • 2 bay leaves
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1 tablespoon chicken bouillon
  • 1 teaspoon dried parsley (or 1 tablespoon fresh)
  • 1/4 cup loosely packed fresh basil, chopped
  • Dash – 1/4 teaspoon red pepper flakes
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups heavy cream or half and half*
  • 1 cup grated Parmesan cheese
  • Garnish
  • freshly grated Parmesan cheese (optional)
  • fresh basil
    1. Cook pasta in salted water until al dente. Drain and set aside.
    2. Meanwhile, heat 1 tablespoon olive oil in a large Dutch oven/soup pot over medium high heat. Add chicken and cook until almost cooked through. Remove to a plate.
    3. Melt butter with 1 tablespoon olive oil in the now empty pot and heat over medium high heat. Add onions and carrots and cook, while stirring, for 4 minutes.
    4. Add 1 more tablespoon olive oil, celery, red bell peppers and garlic and cook for 1 minute. Sprinkle in flour and cook, while stirring, for 3 minutes (it will be thick). Gradually stir in chicken stock followed by tomatoes, sugar, bay leaves and all remaining herbs and spices. Bring to a boil; cover, and reduce to a gentle simmer for 15-20 minutes or until vegetables are tender and chicken is completely cooked through.
    5. Stir in Parmesan cheese until smooth followed by heavy cream/half and half. Stir in pasta. If you would like a less “chunky” soup, stir in additional broth or cream/half and half.
    6. Garnish individual servings with freshly grated Parmesan cheese and basil (optional) and season with salt and pepper to taste.
    NOTES
    *Soup will not be as creamy if you use half and half but still delicious!