Melanzane alla Parmigiana
Eggplant Parmesan with Prosciutto
Southern regions of Calabria, Campania, Apulia or Sicilia.
Ingredients :
- Black oval aubergines 1,7 kg
- 2 x 400 g tins of quality plum tomatoes , or fresh ripe tomatoes 1 kg
- Fiordilatte 500 g
- Parmigiano Reggiano DOP (to be grated) 150 g or 3 large handfuls
- Golden onions 1
- Basil to taste 30 g
- ½ a bulb of spring garlic , or 1 clove of regular garlic
- 1 heaped teaspoon dried oregano
- wine vinegar
- Extra virgin olive oil
- 2 handfuls of dried breadcrumbs
- fresh oregano ( few sprigs)
- 150 g buffalo mozzarella , (optional)
- Black pepper to taste
- Salt up to taste
- TO FRY Peanut oil to taste
Recipe:
- Warm up /Preheat a pan or barbecue.
- Slice the aubergines (1cm thick). Finely chop the onion, and garlic (peel it before chopping)
- Place a big pan on a medium heat with olive oil, add the onion, garlic and dried oregano – cook for 10 minutes (until the onion is soft and the garlic has a tiny bit of yellow-hue)
- Tomatoes turn: for tinned – break them up, if fresh tomatoes – prick each one and put them into a big pan of boiling water for 40 seconds. Remove from the pan with a slotted spoon and put them into a bowl of cold water for 30 seconds, then remove the skins, try to squeeze out the pips and cut up the flesh.
- Add the tomato flesh or tinned tomatoes to the onion-garlic pan, give the mixture a good stir, then put a lid on and cook it slowly for 15 minutes, until thickened and reduced.Grill the aubergines on both sides until lightly charred/ toasted – work in batches to cook everything separately.
- Season the tomato sauce carefully with sea salt, black pepper, adding a tiny swig of wine vinegar, then pick in the basil. You can leave the sauce chunky or you can purée it.
- Spoon a layer of tomato sauce into a 15cm x 25cm baking dish, then add a fine scattering of Parmesan, followed by a single layer of aubergines. Repeat these layers until you’ve used all the ingredients up, finishing with a little sauce and another good sprinkling of Parmesan.
- Finely chop the oregano, then toss with the breadcrumbs and a little olive oil, then sprinkle on top of the Parmesan. Can tear over the mozzarella (if using).
- Bake at 190°C/375°F/gas 5 for 30 minutes, or until golden, crisp and bubbly – it’s best eaten straight away, but it can also be served cold.
Dolmas
Easy and fancy appetiser
Popular in all the regions and countries that once were part of the Ottoman Empire.
Ingredients :
- Vine leaves/grape leaves
- Rice (one cup for filling)
- Onions (chopped 2)
- Lemon juice (1/2)
- Salt ( 1 teaspoon)
- 2 cups chopped onion
- ¾ cup olive oil
- Pinch of black pepper
- ⅓ cup dried currants
- 1 cup boiling water
- ⅓ cup pine nuts (preferences)
- ½ teaspoon ground cinnamon (preferences)
- 1 (16-ounce) jar of grape leaves
- Boiling water to cover
Recipe:
Preparing the leaves
Preparing the filling for the leaves
Stuffing the leaves
Finishing the dish
- Boil some water (with a pinch of salt) and soak the leaves in it for about 5/7 minutes.( by doing so leaves will look more tasty and delicate)
- Rinse the leaves thoroughly (to remove any remaining salty brine) and place them in a colander to cool down completely.
- Rinse the rice in a colander or in a cooking pan, then drain it in a large saucepan over medium heat with the olive oil.
- Use a medium saucepan for cooking chopped onions till it gets that goldish tint/until it’s translucent (not browned).
- Add the rice to the cooked chopped onions and sauté for 1 more minute. Pour 2 cups of warm water and half lemon juice. Simmer on the medium heat for about 7 minutes, until almost all of the water is absorbed.
- Remove the filling (rice & onion mixture) from the heat and set aside to cool for a few minutes before adding the herbs.
- Start rolling your dolmades. Place vine leaf (shiny side down) on a flat surface and add 1 tsp of filling at the bottom end (stem).
- Fold the bottom section of the leaf over the filling and towards the middle; bring both sides in toward the middle and tightly roll them up.
- Stuffed vine leaves (folded side down) place on the bottom of the pot and fill in tightly and don’t leave any gaps in between the dolmades as they can crack open.
- Drizzle the stuffed vine leaves (dolmathes) with the rest of the olive oil and lemon juice.
- Add salt and pepper.
- Pour enough water in to cover all vine leaves and place an inverted plate on the top.
- Place the lid on and simmer the dolmades for 30-40 minutes, or until all of the water has been absorbed and only the oil remains.
- Remove the lid and plate, then let the dolmades stand for at least 30 minutes before serving.
- More info here
Borek
Lasagna-style pastry for a snack or for an entire meal
Paper rolled pastry with a sweet taste from the Balkans, Middle East and Central Asia places.
Ingredients :
Yogurt Sauce:
- 3 eggs
- 2 cups yogurt
- ¼ cup olive oil
The Filling:
- 2 cups spinach
- ¼ cup fresh dill
- ½ cup parsley
- 3 green onions
- ½ cup grated mozzarella
- ½ cup feta cheese (crumbled)
- 2 tablespoons olive oil
- ¼ teaspoon salt
- ¼ or less teaspoon black pepper
Borek:
- 12 phyllo sheets
- 2 tablespoons sesame seeds
Recipe:
- Whisk together the eggs, yogurt and olive oil in a medium bawl. Put it aside.
- Mix spinach, dill, parsley, green onions, cheeses, olive oil, adding salt and peppe in another bawl. Put it aside.
- Brush the bottom and edges of a pan (9×13-inch) with oil. Preheat the oven to 180C (350F).
- Now phyllo sheets should fit in your baking pan.
- Line the first phyllo sheet in a greased pan. Using a brush, spread 2-3 tablespoon yogurt mixture on it.
- Fold the edges to the centre. Once you’ve done that place the 2nd phyllo sheet and do the same – Brush and fold. (6 more phyllo sheets/layers in total)
- Spread the filling evenly on the top of the 6th phyllo sheet.
- 7th phyllo sheet goes over the filling, brush with the mixture. Fold the edges and repeat these steps for the remaining sheets.
- And finally, pour the rest of the egg and yogurt mixture on the top and spread it evenly ( can use half of it as this is up to you).
- Sprinkle sesame seeds over it.
- Bake it for 35-40 minutes or until golden.
- Remove it from the oven and let it cool for 10-15 min.
More info: Cheessy, Classic, Spinach & Feta
Falafel
Fair share of herbs in pita
Classic Middle Eastern street food. Cook it in style of Egypt, Jordan and Israel….
Ingredients :
- Chickpeas(Garbanzo Beans) or fava beans. Not canned
- Onion
- Garlic (cloves)
- Green Chile Pepper (Serrano Pepper) even if you not into spicy food consider this item as a ‘must’ to kick of flavour.
- Tons of herbs and spices (of your taste): Parsley and Cilantro would go well for vibrant green texture.
- Cumin and Cardamom
- Salt and Black Pepper
- Chickpea flour or gluten-free flour blend. : for binding the mixture together.
- Baking Soda: A key on your basket list for adding the fluffy inside texture of the falafel.
- Oil for Frying: any kind of vegetable oil of your taste; avocado oil is a high-heat stable, nuts (walnut, almond, peanut) oil gives the nutty sparkle in your falafel, olive as well as sunflower oil is a classic and standard choice for any dish.
Recipe:
- Soak your dried chickpeas. Overnight or for at least 6-8 hours. Note that the chickpeas will triple in size, that’s why need to be covered with plenty of water. Then drain and rinse them.
- Mix all the ingredients in blender or food processor; Chickpeas, onion (roughly chopped), parsley, cilantro, garlic (chopped), green pepper and spices (chopped) – ALL IN. Avoid blending them completely, should resemble rugged sand.
- Move the mixture to a bowl. Adding the chickpea flour and baking soda, stir it together until it scuffled the texture, cover with plastic wrap or a lid.
- Send the bowl in the fridge. Leave the falafel mixture for 30 minutes to 1 hour.
- Shape your falafel. The way you want it…picking a classic round-shape balls and its the best form to fry.
- Deep Fry Falafel: Heat about 3 inches of oil (any kind) in a pot on medium heat to 180 C (350F). Once the oil has reached temperature, gently drop 6-8 balls into the oil at a time. Cook them for 1-2 minutes or until golden on the outside. Remove the falafel balls (with the spoon or skimmer) to a paper towel-lined plate.
- You can use a pan to fry Falafel as well: Place the falafel in the pan(with preheated oil) and cook each side for 2-3 minutes or until golden, then transfer to a paper towel-lined plate.
- Bake Falafel: Pre-heat your oven to 220C (425F). Spray/brush a baking sheet with oil. Place the falafel on the baking sheet, lightly spray/brush the top side with oil and bake for 25-30 minutes.
More info: More herby, Classic
Moroccan Tagine
Fragrant chicken, lamb, or veggie stew with complex flavours and spices.
North African nomads’ dish with the trade of spices in clay pots….
Ingredients :
- Garlic, (4/5 cloves finely chopped)
- ¼ teaspoon saffron threads or turmeric (better to chose one of them and not both)
- ½ teaspoon ground ginger
- 1 teaspoon paprika
- ½ teaspoon ground cumin
- Salt and black pepper
- 1 chicken, cut in 8 to 10 pieces
- 2 tablespoons extra virgin olive oil
- 3 medium onions (sliced thin)
- 1 cinnamon stick
- 8 calamata olives (pitted and halved)
- 8 cracked green olives, pitted and halved
- 1 large or 3 small lemons
- 1 cup chicken stock
- ½ lemon juice
- 1 tablespoon chopped flat-leaf parsley
Recipe:
- Rub the chicken with a combination of garlic, saffron, ground ginger, paprika, cumin, and black pepper.
- Marinade this chicken with spices in the refrigerator for 3 or 4 hours.
- Then, when chicken is ready, heat oil in heavy skillet. Put chicken on that skillet and brown all sides.
- Transfer to tagine (if you have one), or leave in skillet. Add cinnamon stick.
- Remove chicken with cinnamon from the pan, to place the pile of sliced onions that will be sauté until golden brown.
- Drop a cinnamon stick into the tangle of onions, pile the chicken parts on top and scatter with slices of lemons and olives.
- Add a bit of mix – chicken stock and lemon juice( pour over chicken).
- Cook over low heat until the chicken is cooked through.
- Cover tagine or skillet. Place over low heat, and let it brew for about 30 minutes.
- Scatter parsley on top, and serve.
- More info here
Beef Cacciatore
Beef or chicken under delicious red sauce.
Central Italian dish that once was named ‘Hunter’s Chicken’ during the Renaissance period (14th and 16th centuries).
Ingredients :
- 500 g (1 pound – for 1 person) to 1,5 kg (3 pound – for 3 and more people) beef (cut into thin slices)
- 1/4 cup extra virgin olive oil
- Onion (finely chopped)
- 2 red sweet peppers (chopped)
- 1 orange bell pepper (chopped)
- salt and pepper
- 1 cup tomato sauce
- Any pasta of your taste or rice (cooked)
Recipe:
- Heat on medium the pod with the olive oil.
- Add meat and cook it till the skin has the brown tint.
- Add onions and saute for 1 minute. The drop the peppers in the same pot and saute for 2 minutes. Tomato sauce and salt& pepper goes next.
- Cook everything until meat is tender (40 minutes) by covering the pot and bringing it to a simmer.
- Remove most of the sauce with the peppers (leave the meat in the pot) and puree in a blender or any food processor.
- Add back to the pot and simmer for an additional 5 minutes, keep stirring.
- Finally now you can serve it with your cooked choice of pasta or rice.
More info here
Mediterranean Fish with Tapenade
Provençal taste on fish.
Traditionally olive-based(Olivada) dish from Provence region of Southern France and now rooted in Greece, Italy, and Spain.
Ingredients :
- 1 fish fillet, such as halibut, sole, cod or red snapper
- 1 or 1/2 tbls extra virgin olive oil, divided for to cook and then add for taste for final serving.
- freshly ground black pepper
- 1/4 tsp paprika
- 1/8 tsp ground himalayan sea salt
- 1/4 shallots, minced
- 1 sm clove garlic (chopped)
- cherry tomatoes (cut in half/halved)
- 1/2 roasted red peppers (chopped)
- 1/4 tsp herbes
- Small bunch of basil (chopped)
- Few sprigs of thyme
- 200 g or 1/2 black olives (chopped)
- 1 Tbsp capers, rinsed and chopped
- 2 tbsp fresh chives (chopped)
- 1 lemon – juice only
- 3-4 lemon wedges, for garnish
Recipe:
- Preheat oven to 220ºC (425ºF).
- Grease a baking sheet lined with foil. Rub fish fillet with ½ tbsp. oil and sprinkle with pepper, sea salt and paprika.
- Place the fish fillet on the prepared baking sheet and send to the oven.
- Cook for about 15 to 20 minutes until fish flakes easily with a fork, which will depend on the thickness of the fillet.
- In a small saucepan over medium, heat 1 tbsp. oil.
- Add shallot and garlic; sauté for 1 minute or until begin to soften.
- Add tomatoes and roasted red pepper; cook for 3-4 minutes.
- Stir in basil and herbs.
- Add olives and capers; sauté for 30 seconds; remove from heat.
- Spoon or spatter the tapenade over the fillets as well as fresh chives, place a lemon wedge on the plate – ready to serve.
Greek Moussaka
Blitz of beef/lamb and aubergine.
Quintessential and iconic Greek dish
Ingredients :
- 1½ lb ground beef(or lamb)
- 4 potatoes
- 2 eggplants
- 2 onions (chopped)
- 1½ cup extra-virgin olive oil
- 2 tbls tomato paste
- 2 cloves garlic (crushed)
- ½ cup red wine
- ½ bunch parsley (chopped)
- Salt and pepper
For the White Sauce (Béchamel Sauce)
- 4 cups milk
- 1 cup or half cup of flour
- 50 to 100 g butter( take more, depends how buttery you would want to make it)
- 2 egg yolks
- ½ teaspoon ground nutmeg
- Salt and pepper
Recipe:
- Peel potatoes and cut them into slices (5mm).
- Slice off stalk and bottom ends of eggplant. Cut them lengthwise into 5mm slices.
- Use a large bowl filled with salty water to place eggplant slices and leave to soak for 30 minutes, then remove eggplant from water and leave to dry well on paper towel.
- Over medium heat, add 100ml of olive oil to a large frying pan and fry the sliced potato in batches; keep turning them over to cook both sides. The potato slices should be fried until slightly soft, ; about 4-5 minutes on each side.
- Remove cooked potato slices from the hot oil and place them on paper towels.
- In the same frying pan, add 100ml of olive oil and over a medium heat, start frying the eggplant slices in batches, adding olive oil when it needed.
- Remove each batch from the hot oil and place them on spread paper towels.
- Using the same pan, add 100ml oil and sauté the onion until soft and translucent. Add meat.
- Keep whisking meat continuously over medium-high heat (10 min).
- Add red wine, garlic, parsley, salt and pepper to the pan and stir well.
- Dilute tomato paste in 100ml of water and add to pan.
- Bring to a boil. Simmer uncovered for 30 minutes, wait till the liquid is entirely lessen.
- Prepare the baking pan with olive oil (bottom&sides greased).
- 1st layer of potato slices. Then cover with a layer of eggplant slices.
- 2nd layer half of the meat mixture, cover the bottom layers.
- Repeat the 1st and 2nd layer.
- Press down gently on the layers to compact them.
White Sauce
- Over a medium – low heat melt butter in a medium saucepan.
- When butter is melted, thoroughly pour the flour in stages using a whisk keep stirring til the butter is absorbed in flour.
- Add the 2 – 4 cups or 0,5 – 1 litre (depends how milky texture you would want) of milk, stirring continuously.
- Turn up the heat slightly to bring the thick sauce to a boil and then remove the saucepan from the heat.
- Add nutmeg, salt and pepper and mix sauce well.
- Add egg yolks slowly to the sauce, making sure to combine well.
- Pour a thick layer of white sauce into baking pan to completely cover the top meat sauce layer.
- Place baking pan into an oven preheated to 80 C (350F), for 40 min; top will get nicely browned.
More info: Classic
Moroccan Couscous
Best known as Spanish dish that they use to eat
North African staple dish made from semolina flour
Ingredients : (the Amount is up to your taste)
- couscous
- shallot
- golden Raisins
- pine Nuts
- lemon and parsley
- spices – turmeric, cumin, cinnamon and coriander
- fresh cilantro and mint
- olive oil
- low-sodium chicken broth
- chickpeas
- almonds
- raisins
Recipe:
- Toast the pine nuts in a skillet over low heat. They burn easily.
- Preheat oven to 240 C (475 F). Grease baking sheet
- Add veggies, drizzle with oil and season.
- Roast until tender, about 15 minutes.
- Whisk olive oil, lemon, garlic and other spices.