Cooking with Peachy

Archive for the ‘Vegetables’ Category

 GOOD FOR 4 PERSONS.

INGREDIENTS:

• EGGPLANTS – 2 PCs. - (Medium size)
• MOZZARELLA CHEESE – 250gr.
• DRIED TOMATOES IN OLIVE OIL – 150gr. (Italian speciality)
• PARMESAN CHEESE – 50gr.

PROCEDURE:

Cut the eggplants lengthwise to obtain slices of about 5mm thickness then roast both sides in a non-stick pan until deep golden brown. Chop roughly the dried tomatoes then place a layer of eggplants in a oven-proof dish and alternate with dried tomatoes and Parmesan cheese. Finish with a layer of eggplant then sprinkle some Parmesan cheese and bake at 150°C for 15min. Top with the sliced mozzarella cheese and bake further for 10min or until cheese has melted and gained a nice gilding.

GOOD FOR 4 PERSONS.

INGREDIENTS:

• SLICED ZUCCHINI – 800gr.
• MINCED BEEF – 150gr.
• SLICED ONIONS – 1 PC. MEDIUM SIZE
• SLICED FRESH TOMATOES – 2 PCs.
• CHOPPED GARLIC – 1 PC.
• BLACK PEPPER POWDER – 1/4 tsp.
• SCRAMBLED EGGS – 4 PCs.
• BROTH CUBE – 1 PC. VEGETABLE FLAVOR
• OLIVE OIL – 2 tbsp.

PROCEDURE:

In a medium size non-stick frying pan heat the olive oil, saute the onions until golden brown, add the garlic, the fresh sliced tomatoes, the minced beef, a half of the broth cube and the black pepper powder, mix and cook for couple of minutes, stirring once in a while.

Once the meat is cooked, add the sliced zucchini, the remaining broth cube and adjust to medium fire, simmer and mix once in a while until the zucchini is quite cooked. Add the scrambled eggs, cover with lid and cook for a couple of minutes until done, slice and serve.

GOOD FOR 10 PERSONS.

Note: ingredients quantity can be adjusted to fit the number of people you cook for.

INGREDIENTS:

• CARROTS – 700 gr.
• ONION – 1 PC.
• HOLLAND BEANS – 250 gr.
• RED BELL PEPPER – 1PC. MEDIUM SIZE
• CAULIFLOWER – 1PC. (ABOUT 600gr.)
• POTATOES – 1 kg.
• OLIVE OIL – 2 tbsp.
• BROTH CUBE – 1 PC. (vegetable flavor)
• CURRY POWDER – 3 tsp.
• COCOMILK – 1 CAN
• GROUNDED BLACK PEPPER – 1 tsp.

PROCEDURE:

Heat the olive oil in a large pot. Saute the onion and the garlic then add the cauliflower, half of the cocomilk, the broth cube and the grounded black pepper for seasoning. Once cauliflower is semi cooked, add the carrots, the potatoes and the remaining cocomilk where you dissolved the curry powder, cook for additional 5min then add the Holland beans and red bell pepper, leave simmer for 5 minutes or until vegetables are cooked and serve.

GOOD FOR 2 PERSONS.

INGREDIENTS:

• PEELED EGGPLANT – 400 gr.
• CUBED TOFU – 300 gr.
• CHOPPED RED BELL PEPPER  – 1/2 PC.
• CHOPPED ONIONS – 1/2 PC.
• OYSTER SAUCE – 3 tbsp.
• OLIVE OIL – 200 ml.
• SESAME OIL – 300 tbsp.
• BLACK PEPPER POWDER – 1/4 tsp.

PROCEDURE:

Using the same pan, heat the sesame oil, sautee the onion and the red bell pepper and stir constantly for 1 minute, add the eggplant, oyster sauce and black pepper, simmer and stir occasionally until the eggplant is soft and cooked, add the tofu and simmer again for another 2min until the tofu has absorbed a little flavor.

Tip: If you want it spicy, just add chili oil or chili paste.

GOOD FOR 6-8 PERSONS.

INGREDIENTS:

• CAULIFLOWER – 500 gr.
• BROCCOLI – 200 gr.
• CARROTS – 200 gr.
• COSTE – 200 gr. (YOU CAN ALSO USE PECHAY OR KAYLAN LEAVES)
• OYSTER SAUCE – 5 tbsp.
• WATER – 300 ml
• CORN STARCH – 1 tbsp.
• BROTH CUBE – 1 PC. (VEGETABLE FLAVOR)

PROCEDURE:

Bring to boil the water in a medium size pan and add the broth cube. Prepare a large serving dish for all the vegetables.

Boil, in a separate time, the Coste for 5 minutes, Cauliflower for 8 minutes, Broccoli for 7 minutes and Carrots for 5 minutes, arrange the vegetables in the serving dish.

Heat the medium size pan over a medium fire, add 300ml of water and the oyster sauce, once boiling, add the corn starch, dissolved in few water, to thicken the sauce. Scoop out the sauce into the vegetables and serve.