This is as easy as it is delicious.
Ingredients
2 - 3 aubergine/eggplants
Feta Cheese
Mint
Olive Oil
Lemon
Directions
Slice the aubergine into approx 1/4 inch slices
brush olive oil on both sides
Place on a baking sheet or tray
Bake in oven 350F/185C for approximately 15 minutes until soft. Keep an eye on the aubergine and don't let it burn
Take aubergine out of oven
In a bowl, place the following ingredients in layers, one on top of the other: aubergine, crumbled feta, mint leaves that have been diced, lemon juice, a little olive oil and salt and pepper.
Keep building up the layers until all the aubergine has been used up
This is good served at room temperature and will keep well in the fridge to be eaten later
Wednesday, May 25, 2005
Tuesday, May 24, 2005
Mashed Potatoes
Ingredients
Potatoes (Idaho or Yukon Gold variety are good)
Milk
Butter
Salt
Equiptment
Potato Ricer – electric mixers and food processors tend to turn the potatoes into glue. By hand is best
Vegetable Peeler
Directions
1. Peel the potatoes. Once peeled, the potato needs to be placed in a bowl of water where the potatoes are completely covered or they will turn brown quickly.
2. If the potatoes are large, cut in half right before cooking.
3. Put potatoes in large pot of water and bring to a boil then turn down the heat and let them cook at a low boil for 15 to 20 minutes or until the potatoes are easily pierced with a fork
4. When the potatoes are soft and easily pierced, drain them in a colander ( if you have one) or just crack the lid of the pot open a bit and hold over the sink. Get as much water out as you can, the drier the potatoes, the better they will absorb the milk and butter
5. Gently heat a large piece of butter (the richer you like your potatoes the larger the piece) and a cup of milk in a separate pot.
6. Pour a small amount of the heated milk and butter into the potatoes and begin to mash with the ricer. Continue to add the liquid and mash until the potatoes are the consistency you like, soft but not soopy. Taste as you go along.
7. Add plenty of salt and taste again. You can also continue to add butter to taste.
Potatoes (Idaho or Yukon Gold variety are good)
Milk
Butter
Salt
Equiptment
Potato Ricer – electric mixers and food processors tend to turn the potatoes into glue. By hand is best
Vegetable Peeler
Directions
1. Peel the potatoes. Once peeled, the potato needs to be placed in a bowl of water where the potatoes are completely covered or they will turn brown quickly.
2. If the potatoes are large, cut in half right before cooking.
3. Put potatoes in large pot of water and bring to a boil then turn down the heat and let them cook at a low boil for 15 to 20 minutes or until the potatoes are easily pierced with a fork
4. When the potatoes are soft and easily pierced, drain them in a colander ( if you have one) or just crack the lid of the pot open a bit and hold over the sink. Get as much water out as you can, the drier the potatoes, the better they will absorb the milk and butter
5. Gently heat a large piece of butter (the richer you like your potatoes the larger the piece) and a cup of milk in a separate pot.
6. Pour a small amount of the heated milk and butter into the potatoes and begin to mash with the ricer. Continue to add the liquid and mash until the potatoes are the consistency you like, soft but not soopy. Taste as you go along.
7. Add plenty of salt and taste again. You can also continue to add butter to taste.
Friday, May 20, 2005
Macaroni & Cheese
Ingredients
Macaroni pasta
Cheddar cheese (aged - buy the good stuff)
Butter
Flour
Milk
Worchester sauce
Instructions
1. Put a large pot of water on to boil
2. Melt ¼ stick butter in saucepan
3. Add 2 tablespoons of flour to butter
4. Stir until mixed and continue to stir for 3 minutes. Keep the flame low and make sure the butter/flour mixture does not burn
5. Slowly add 1 cup of milk to mixture and continue stirring.
6. Add 1 tablespoon Worchester Sauce
7. Add ½ pound grated cheddar cheese
8. Season with salt and pepper
9. When water is boiling rapidly, add pasta and stir. Pasta should be done in approximately 7 minutes. Test. It should still be firm
10. Drain pasta in colander and add to cheese sauce
11. You can eat immediately or if you have time, sprinkle more grated cheese on top of mixture and bake for 15-20 minutes in a hot oven
Macaroni pasta
Cheddar cheese (aged - buy the good stuff)
Butter
Flour
Milk
Worchester sauce
Instructions
1. Put a large pot of water on to boil
2. Melt ¼ stick butter in saucepan
3. Add 2 tablespoons of flour to butter
4. Stir until mixed and continue to stir for 3 minutes. Keep the flame low and make sure the butter/flour mixture does not burn
5. Slowly add 1 cup of milk to mixture and continue stirring.
6. Add 1 tablespoon Worchester Sauce
7. Add ½ pound grated cheddar cheese
8. Season with salt and pepper
9. When water is boiling rapidly, add pasta and stir. Pasta should be done in approximately 7 minutes. Test. It should still be firm
10. Drain pasta in colander and add to cheese sauce
11. You can eat immediately or if you have time, sprinkle more grated cheese on top of mixture and bake for 15-20 minutes in a hot oven
Carbonara
Carbonara, the king of pasta. This is the one that every Hedges clamors for, that friends come over for. In short, this is our favourite meal.
Ingredients
1 package Spaghetti pasta
1 pound good quality bacon
Extra virgin olive oil
1 very fresh egg (important or you could get sick)
White wine (can be old)
Real grated parmesan cheese (buy the block and grate yourself)
Instructions
1. Put a large pot of water on to boil
2. Cut bacon into small pieces about ¼ inch
3. Fry bacon gently in pan with some olive oil
4. Add 1 cup of white wine and more olive oil and continue cooking bacon. Do not let bacon burn
5. Beat egg and set aside
6. Grate 1.5 cups of parmesan and set aside
7. When water is boiling rapidly, put the spaghetti in and stir
8. Spaghetti should take about 7 - 8 minutes. Test it. If it is cooked but firm, it is ready
9. Drain spaghetti and quickly add the following ingredients in the order listed - toss each ingredient well before you go on to the next: bacon, olive oil and wine mixture, egg, cheese, salt & pepper to taste
10. Eat immediately
Ingredients
1 package Spaghetti pasta
1 pound good quality bacon
Extra virgin olive oil
1 very fresh egg (important or you could get sick)
White wine (can be old)
Real grated parmesan cheese (buy the block and grate yourself)
Instructions
1. Put a large pot of water on to boil
2. Cut bacon into small pieces about ¼ inch
3. Fry bacon gently in pan with some olive oil
4. Add 1 cup of white wine and more olive oil and continue cooking bacon. Do not let bacon burn
5. Beat egg and set aside
6. Grate 1.5 cups of parmesan and set aside
7. When water is boiling rapidly, put the spaghetti in and stir
8. Spaghetti should take about 7 - 8 minutes. Test it. If it is cooked but firm, it is ready
9. Drain spaghetti and quickly add the following ingredients in the order listed - toss each ingredient well before you go on to the next: bacon, olive oil and wine mixture, egg, cheese, salt & pepper to taste
10. Eat immediately
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