Baba Ganoush (Smoky Eggplant Dip)

Roasting Peppers (for a red pepper appetizer) and/or Eggplant (for Baba Ganoush)...........


Vegetables that have been roasted over an open flame or grilled on a charcoal grill, have a delicious unique flavor.
You can choose to roast over the gas stove, grill or oven.

Gas Stove
For the gas stove, turn the flame to high and hold the eggplant or pepper with stem still on, over the flame turning each one with tongs until all sides are charred and the eggplants or peppers are soft. This takes about 5 minutes a side.

Barbeque Grill
Wait until the charcoals are burning white, or turn on gas barbeque. Poke holes in the eggplants a few times or they will explode. Cook until all sides are charred and the flesh is soft.

Oven
Preheat the oven to 400 degrees F. Poke holes in the eggplants to prevent them from bursting. Line a shallow baking dish with silver foil. Bake until all sides are charred and flesh is soft. You can also grill in the oven 3 inches below broiler, but keep turning the eggplants.

Remove from heat, put the peppers or eggplant in a large plastic bag, and the plastic bag in a brown paper bag. Place in a large pot and cover with a lid. Leave in pot for one hour. This makes it easier to peel the eggplant or peppers.

Use the bag to hold the stem of the eggplant or pepper, peel off the skin and any charred edges. Wash your hands but not the vegetable, water makes it lose its flavor.





Baba Ganoush (Egg Plant Dip)
This dish can be prepared up to three days in advance, keep in fridge until needed. It also freezes well.

Ingredients

3 Eggplants
3 cloves garlic
1 teaspoon salt
2 Lemons
5 tablespoons tahini


Directions
See Roasting Peppers and or/Eggplant.

After you have roasted and peeled the eggplant using one of the above methods, place the eggplant in a shallow roasting dish. Slice off the stem and if the seeds are huge, remove with a spoon, squeeze out any juice and place the eggplant flesh in a bowl.
Add 5 tablespoons tahini, 3 cloves garlic mashed with 1 teaspoon salt first, 2 lemons squeezed. Mix with hands, as it is not supposed to be a puree, or if you prefer, use a fork. Taste and adjust the seasoning according to your taste. It should not be too thick.
Spread eggplant mixture out flat on a serving dish, garnish with a few sprigs parsley, and pour a little olive oil in the center. Serve with pita bread

Gingerbread Houses by Mirabel and Daniela

Mirabel's Gingerbread House

Daniela's Gingerbread House

Mushroom and Courgette Quiche

Quiche with Mushrooms and Courgettes (zucchini)(inspired by Delia's Cookbook)

Quiche Pastry

Ingredients

flour
spry
water
salt
beaten egg

Directions
This is enough for a 20cm pie pan (I use pyrex).
1 cup flour in a bowl, add a half teasp. salt, mix together a bit.
Take 1/2 cup spry and rub it together with the flour so it becomes like thick breadcrumbs.
Add 1/4 cup very cold water and mix together quickly, it should all bind in a ball.

Preheat oven to 350 degrees F.
Roll out the dough into a larger circle than the pie pan, fold the dough in half and place it in half of the pan. Then unfold the top half and press the dough into the sides and bottom of the pan with your fingers. Prick with a fork all over the dough.
Place in the center of the oven and bake for 15 minutes.
Remove from oven and paint the inside with beaten egg (use the rest for the filling)
Put pie pan back in oven and bake for another 5 minutes.

For The Filling

Ingredients

1 package white mushrooms
1 small courgette (zucchini)
1/2 cup grated gruyere cheese
3 large eggs plus 3 egg yolks
10 fluid oz. heavy cream (or 5 oz.yoghurt, 5 oz. heavy cream)
1/8 teaspoon ground nutmeg
salt and pepper

Directions

Wash the mushrooms and courgette (zucchini). Chop the mushroom and slice the courgette.
Drain in a colander.
In a skillet melt 1 tablespoon butter, saute the mushroom and courgette slices separately for 7 minutes. Stir from time to time. Remove from pan and let the mushrooms and courgettes (zucchini) drain on paper towels.

Place the mushrooms and courgette (zucchini) slices in the base of the pie crust. Sprinkle 1/2 grated gruyere cheese.
In a bowl, beat 3 large eggs and 3 egg yolks thoroughly, then whisk 10 fluid oz cream ( or 5 oz yoghurt and 5 oz cream ) into them and season with salt, pepper, ground mustard and 1/8 teaspoon ground nutmeg. Pour the mixture over the mushroom and courgette (zucchini) filling and bake at 350 degrees F.  for 35 - 40 minutes or until the center is set and the filling golden and puffy.
Serve immediately (also reheats well)

Eggplant Moussaka

Eggplant Moussaka
Mousaka’a Batinjan bi Zeyt
(from Classic Lebanese Cuisine by Chef Kamal Al-Faqih)
This recipe from Classic Lebanese Cuisine is excellent, it can be made up to three days ahead and served at room temperature.

Ingredients

1 1/2 lbs. eggplant
Salt
Olive oil
1 large onion
1/4 cup clove garlic
1/2 cup of Frozen Pearl Onions
1 can Garbanzo Beans
1/8 teaspoon ground pepper
2 tablespoons chopped mint  (or 1 teaspoon dried mint)
2 cups boiling water
1/3 cup tomato paste
4 canned plum tomatoes

 Directions

To prepare the egg plant, cut the stem cap off, peel the egg plant leaving a strip of skin so there is a striped look. Slice the egg plant widthwise into discs about 1 inch thick. Then cut the discs into six portions. Place the eggplant in a colander, sprinkle with 1 teaspoon salt, mix well and allow to drain for half an hour.

To prepare the moussaka.
Preheat a skillet with 2 tablespoon olive oil over medium high heat. Add 1 cup sliced onion, 1/4 cup chopped garlic and 1 teaspoon salt and saute until the onions are limp. Add 1/2 cup pearl onions, 1 can garbanzo beans drained, 1/8 teaspoon ground pepper and 2 tablespoons chopped mint and cook for one minute. Stir in 2 cups boiling water and 1/3 cup tomato paste. Once the tomato paste has dissolved, reduce the heat to medium and cook covered for 5 minutes. Remove from the heat, stir in the 4 plum tomatoes diced and set aside covered.

In a small saucepan, heat 2 cups canola oil over medium high heat to 375 degrees F.  The oil should be about 1 inch deep. Fry a few pieces at a time (8) until golden brown on all sides, then remove to a paper towel to drain.
Add the eggplant to the moussaka mixture and carefully fold in. Place the skillet over high heat. Once the mixture comes to a boil around the edges, reduce the hear to medium and cook covered for 7 minutes, then remove from heat.
Serve at room temperature.

Simple Salad

Simple Salad

Ingredients

Romaine Lettuce
Tomato
9 red seedless grapes
1/4 yellow/green pepper
extra virgin olive oil
white balsamic vinegar
salt/pepper
citric acid

Directions

Separate the leaves on a romaine lettuce and wash thoroughly in a bowl of water, wash a whole tomato, 9 red seedless grapes and 1/4 of a yellow and a green pepper.
Drain in a colander.
Chop the lettuce, the tomato, the peppers and cut the grapes in half. Place all in a bowl.
Sprinkle with 1/8 teaspoon salt, a shake of pepper and a shake of citric acid.
Pour 4 tablespoon extra virgin olive oil and 4 tablespoons balsamic white vinegar. Mix together and serve.

Oatmeal Cookies with Walnuts/Cranberries/Raisins

                                    Oatmeal Cookies with Cranberries,Raisin and Walnuts


Ingredients

2 Sticks Butter
1 Cup Sugar
1 Cup Brown Sugar
2 Eggs
2 Teaspoons Vanilla
1 1/2 cups Flour
1 Teaspoon Baking Soda
1 Teaspoon Salt
3 Cups Oatmeal (not Instant)
1/2 Cup Chopped Walnuts
1/4 Cup Dried Cranberries
1/4 Cup Raisins

Directions
Allow 2 sticks butter to stand at room temperature in bowl.
Preheat Oven to 375 Degrees F.
When the butter is softened, add 1 cup sugar, 1 cup brown sugar, 2 eggs, 2 teaspoons vanilla and cream all together.
Add 1 1/2 cups flour, 1 teaspoon baking soda, 1 teaspoon salt, 3 cups oatmeal.
Mix well together.
Add 1/2 cup chopped walnuts, 1/4 cup dried cranberries and 1/4 cup raisins.

Form the cookies mixture into small round balls, place on cookie sheet 2 inches apart.

Put in oven and bake for 10-12 minutes

Post Thanksgiving Turkey Soup with Freekeh

Freekeh Turkey Soup

 
Freekeh is a highly nutritious grain made from fire-roasted green wheat. The grains are harvested while still young, therefore freekeh contains more protein, vitamins, and minerals than the same mature grain and has up to four times the fiber of brown rice.  it is an excellent alternative to pasta, rice or potatoes. (Kamal Al-Faqih Classic Lebanese Cuisine)


Freekeh Turkey Soup and Turkey Vegetable Soup made from leftover turkey
To Make the Turkey Stock:

Ingredients

Turkey Carcass

Turkey Vegetable Soup

1 onion
3 stalks celery
3 carrots
1 garlic clove
Salt, pepper
Rosemary

Directions

After the turkey, there is the carcass with bits of meat attached. Take the meat off and put to one side. Put the bones in a large pot, cover with water,  throw in an onion cut into quarters, 3 stalks celery, 3 sticks carrots (all skins attached), 1 garlic clove, salt, pepper. Bring to the boil and simmer covered for 4 hours.
Strain through a colander and put turkey liquid in fridge overnight.
Next day, skim off any excess fat.

Turkey Vegetable Soup

Ingredients

Turkey stock
3 carrots
1 parsnip
1/2 onion
3 stalks celery
1 head of parsley leaves
Rosemary
Salt
Pepper

Directions

Put half of the liquid in a saucepan, add  3 stalks celery chopped, 3 carrots chopped, 1 parsnip chopped. 1/2 onion chopped, 1 head parsley chopped, a shake of rosemary, salt, pepper.
Bring to the boil and lower heat, simmer covered for half an hour or until the vegetable are tender.


Freekeh Turkey Soup

Ingredients

1 Cup Freekeh
Turkey Stock
2 Cups Cooked Turkey

With the other half of the turkey stock, bring to the boil in a saucepan, add 1 cup frikee and simmer for 25 minutes. Add 2 cups leftover turkey and continue to cook until turkey is warmed through
( approx. 3 mins.)

Serve hot with bread. I like the two soups mixed together, some like one or the other alone.