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recipe: Baked Eggplant


Ingredients:

• Meat 1 kg aubergines
• 1 handful chickpeas soaked the day before
• oil 4 eggs
• Parsley Black Pepper Cinnamon
• Salt 1 onion 1 tomato

Preparation:

• Put the meat in a casserole, add oil, onion and grated tomato, the black pepper, cinnamon and salt.

• Sauté over medium heat.

• Cover with water and soak the chickpeas into the sauce and cook.

• other hand, peel, wash and cut the eggplant into rounds or in the longitudinal direction.

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• Pour into a colander and salt them.

• Prepare a mixture of eggs, finely chopped parsley, a pinch of salt.

• Dip each slice and then dip it in as and when fried.

• Turn oven to cook through.

• Serve in a dish with the remaining sauce.

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Pizza with anchovies and capers

Ingrédients :

• 500 g puff pastry

Trim:

• 1 green pepper 1
• oignonhaché
• 3 tbsp oil

• 1 tomato, peeled, seeded and cut
• ¼ C. Coffee paprika ½ C. Coffee
• cumin salt pepper
• 1 can anchovy fillets marinated (70 g)
• 1 C. chopped candied capers
• 50 g grated cheese

Preparation:

• Grill green peppers, put it in a plastic bag for a few minutes to facilitate peeling, peel without rinsing and cutting into pieces.

• Fry onions in oil, add tomatoes, paprika, cumin, salt and pepper.

• Add the pieces. Fry onions in oil, add tomatoes, paprika, cumin, salt and pepper.

• Add the pieces of pepper and stir to mix all ingredients.

• Let reduce on low heat and reserve.

• Roll dough laminated into the desired shape and place on a baking sheet.

• Spread the filling carefully.

• Garnish with marinated anchovies, capers and sprinkle with grated cheese.

• Bake in a preheated oven at 180 ° C until cooked pizza.

• Serve hot.

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Recipe Pizza Recipe

Ingredients:

herb bread dough
Toppings: Tomato sauce

3 ½ lemon artichoke


2 Eggs ½ box of corn grain (70 g)

few black olives 150 g grated cheese

Preparation :

• Remove leaves from artichokes and rid the hay to keep only the funds.
• Cut into small pieces and boil with ½ lemon for 10 minutes in salted water then drain.
• Spread tomato sauce on pizza dough and spread over the pieces artichoke.
  Poach eggs, and grate coarsely flake on top.
• Add corn kernels, garnish with black olives and sprinkle with grated cheese.
  Bake in a preheated oven at 200 ° C for 15 min.
• Serve hot. Bon Appetit

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Artichoke Quiche Chicken and Mushroom Couscous

Ingredients

• Sweet crust flood
• 2 chicken cutlets
• 2 tbsp oil salt
• pepper
• ½ can sliced mushrooms (70g)
• coffee 1 tbs butter
• ½ red pepper
• 100 g of grated cheese
• 4 eggs
• 3 C. soup cream
• 3 C. tablespoons milk
• ¼ C. coffee nutmeg rapped

Preparation

In a skillet, cook chicken cutlets in oil, salt and pepper and then chop.
In another skillet, melt butter and sauté mushrooms émincés.saler and pepper and stir for 5 minutes. Divide the sliced chicken and mushrooms over the quiche.
Cut the pepper PET icts dice, add to the quiche and sprinkle with grated cheese.

In a bowl, beat eggs, cream, milk, salt, pepper and nutmeg. Pour the mixture over the quiche and bake in a preheated oven at 180 ° C for 30 min. Serve hot.

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tripe stuffed

• 1kg rolled couscous.
• 3 .* Osbanes dried canned.
• 2 dried chillies.
• 1 dl oil or 1 cup of tea.
• red pepper.
• 2 or 3 cloves of garlic.
• Caraway.
• 1 cabbage 1 kg.
• 500g turnips.
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preparations

First, cook the tripe stuffed covered with 2 liters of water and oil. Crush the spices and pour into the pot.
Cook the couscous steamed over the sauce.

few moments Blanch cabbage leaves, drain and stir into sauce, turnips and cut lengthwise. Simmer for thirty minutes then remove from heat. Serve couscous moistened with oil, drizzled with sauce and garnished with vegetables and tripe stuffed.

A Note

• Visit the method of preparation couscous. and stuffed tripe. Can be replaced by turnips and cabbage eggplant, then add chickpeas

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