Archive for the ‘Vegetables’ Category
EGGPLANT CAKE with HAM
March 8th, 2010 | 
Author: 
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Difficulty: 
Preparation time: 20′
Servings: 8
Calories per serving: 205 kcal
Ingredients:
- Eggplant – 1 kg (2.20 lbs.)
- Onion – 150 g (5.29 oz.)
- Ham – 150 g (5.29 oz.)
- Cheese – 150 g (5.29 oz.)
- Egg – 4 PCs.
- Black pepper powder – 1/4 tsp.
- Ghee or butter – 2 tbsp.
- Bouillon cube – 1 PC.
- Tomato paste – 1 tbsp.
- Salt – 1 tsp.
- Parsley for garnishing
Procedure:
- Melt the butter in a large non-stick frying pan and saute the minced onion for 1 minute.
- Add the minced ham and stir for 1 minute.
- Add the eggplant cut into bite size.
- Stir well and then add the bouillon cube and salt.
- Cook over a low heat with the lid until eggplant start to be soft and then add the black pepper powder and tomato paste.
- Mix well and once eggplant are well cooked press them with a ladle to create a flat surface and then pour the beaten eggs all over.
- Sprinkle with the cheese, cover with the lid and cook until cheese has melt and eggs are firm.
- Finish the cake with a dash of minced parsley.
PARMESAN POTATOES
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Difficulty:
Preparation time: 40′
Servings: 4
Calories per serving: 275 kcal
INGREDIENTS:
- Potatoes – 500 gr
- Parmesan cheese – 2 cups
- Tomato sauce – 700 gr
- Basil – 1 tbsp.
- Extra virgin olive oil – 3 tbsp.
- Salt – 1 tsp.
- Nutmeg – 1 tsp.
- Ground black pepper – 1/4 tsp.
PROCEDURE:
- Heat the extra virgin olive oil in a saucepan.
- Add the basil and ground black pepper and stir for 30 sec.
- Add the tomato sauce and nutmeg, stir once in a while at low heat.
- Once boiling, stir in the salt and then add the potatoes.
- Cook the potatoes for 30 minutes at low heat.
- After 30 minutes, stir in the Parmesan cheese and mix thoroughly until creamy.
GARLIC BROCCOLI
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DIFFICULTY:
PREPARATION TIME: 15′
SERVINGS: 2
CALORIES PER SERVING: 97 kcal
INGREDIENTS, 1st SET:
- Broccoli – 450 gr
- Warm water – 1 cup
- Garlic – 1 tbsp.
- Corn starch – 2 tsp.
- Bouillon cube – 1/2 PC.
- Extra virgin olive oil - 2 tbsp.
- Salt – 1/2 tsp.
INGREDIENTS, 2nd SET:
- Garlic – 1 cup
- Sesame oil – 2 tbsp.
- Gin – 5 tbsp.
- Extra virgin olive oil - 3 tbsp.
- Salt – 1 tsp.
TOPPING PROCEDURE:
- Mix evenly all the ingredients.
- Heat a sauce pan and roast the mixture until golden brown and crunchy.
BROCCOLI PROCEDURE:
- Heat the oil in a Wok or a large pan.
- Add the garlic and stir until golden.
- Add the warm water, broth cube and salt and bring to a boil.
- Add the broccoli and cook with lid for 8 minutes or until done.
- Dissolve the cornstarch in 1/4 cup of cold water and then add to the broccoli.
- Mix well and serve.
CRISPY EGGPLANT
Difficulty: 
Preparation time: 60′
Servings: 4
Calories per serving: 325 kcal
EGGPLANT INGREDIENTS:
- EGGPLANT – 2 PCs.
- BREAD CRUMBS – 2 cups
- EGGS – 2 PCs.
- CORNSTARCH – 2 tbsp.
- SALT – 2 tsp.
- PAPRIKA POWDER – 1/4 tsp.
- BLACK PEPPER POWDER – 1/8 tsp.
- COOKING OIL
DIPPING INGREDIENTS:
- SOUR CREAM – 2 tbsp.
- NATURAL YOGURT – 2 tbsp.
- EXTRAVIRGIN OLIVE OIL – A DRIZZLE
- CORIANDER LEAVES – 1 tbsp.
- BLACK PEPPER POWDER – 1/8 tsp.
- SALT – 1/4 tsp.
PROCEDURE:
- Cut the eggplant into slices 1/2″ thick and then into 1″ width.
- Lay eggplant sticks on a layer of absorbent paper avoiding overlaps.
- Pour the salt all over and then cover them with another layer of absorbent paper.
- Place a weight on it for 30min to squeeze out the excess of water.
- Beat the eggs in a flat dish and pour the bread crumbs on another plate.
- Coat the eggplant stick with the beaten egg and successively on the bread crumbs.
- Heat a large pan with the cooking oil and fry the sticks until golden brown.
DIPPING:
- Mix the sour cream with the yogurt, salt and the black pepper powder.
- Top with coriander leaves and a drizzle of extra virgin olive oil
Posted in Appetizers, Snacks, Vegetables | 
Tags: eggplant recipe, peachy24, pulutan, vegetable recipe, Vegetables | 
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SPICY GREEN BEANS WITH PEANUTS
Difficulty:
Preparation time: 15′
Servings: 4
Calories per serving: 102 kcal
INGREDIENTS:
- GREEN BEANS – 500 gr
- SAMBAL / CHILI PASTE – ½ tsp. (if not available, substitute with chopped seeded red bird’s eye chili)
- SOY SAUCE – 2 tbsp.
- UNSALTED PEANUTS – ¼ cup
- CHOPPED GARLIC – 3 cloves
- EXTRA VIRGIN OLIVE OIL - 1 tbsp.
PROCEDURE:
- Toast the peanuts until lightly brown and shiny.
- Heat the extra virgin olive oil in a medium sized non-stick frying pan.
- Saute the garlic until fragrant.
- Add the green beans, soy sauce, chili paste and keep stirring for 7 minutes or until done.
- Once the beans are cooked but still crunchy, top with the peanuts and serve.
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