Aubergines baked with cheese

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Todays post is about the power of network. So, basically, I checked my Reader and found this lovely post of Sunny District. Apart from an amazing trailer of a Bollywood movie (which promises to be the most colorful movie I’ve ever seen in my life) there was a link on a website to make a masterpiece from a quote. recitethis.com/ allows you to select a design for your quote or even the quote itself if you don’t have one. I decided to try, one of my favorite phrases belongs to Salvador Dalì (it is as actual as never thanks to sanctions on food import to Russia) and the result of my tremendous efforts you can see below. So after this quote I have no choice but to provide a recipe with several types of cheese.
I do have to keep on writing my thesis, so the post will be very short. Just another cheese-related curiosity I’d like to mention: today a friend of mine showed me this 60-seconds video about the smallest sculpture in London, two mice fighting for a piece of cheese – I guess I would never have noticed it myself, but now I am curious to see it. But of course what counts is the story behind the sculpture
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Aubergine Flowers

  • Servings: 2
  • Time: 40 mins
  • Difficulty: easy
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Ingredients:
Aubergines_____2
Tomatoes_____ 3 big
Cheese_______100 grams (for this recipe you can take mozzarella, feta, soft goat cheese or tofu)
Oil
Pepper, Salt
Directions: 
1. Cut aubergines in halves, then each cut lengthwise into stripes around 1 cm thick (try to keep them equal and not thicker or thinner than 1 cm) like on the picture. Do not cut till the very end, aubergine should be joint at the end
_IGP4005 2. Cut cheese and tomatoes. Grease aubergines with olive oil, then put cheese and tomatoes. If you like, you can cover aubergines with chopped garlic and coriander. Add salt and pepper to taste.
3. Bake on 180C (350F) for about 25 minutes. It is very easy to transfer ready aubergines to plates; they do not fall apart.
Comments: I tried this dish with creamy goat cheese, mozzarella, and feta. I think the cheese which doesn’t melt is better – feta is baked beautifully and retain the shape, while mozzarella and creamy goat cheese melt and go all around the baking tray. I think mozzarella is not enough strong in taste to fit into this dish, so it’s better to pick up a cheese with a stronger flavor, depending on your preferences and fantasies 🙂 The dish is so fast and so simple, but it looks interesting and tastes simply amazing so just give it a try 🙂

Sun-dried Tomatoes’ Pesto

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Do not mix tomatoes pesto with 'red' pesto - the latter is done with red pepper

Do not mix tomatoes pesto with ‘red’ pesto – the latter is done with red pepper

Time of preparation:  15 minutes Difficulty: Easy
Ingredients:
  • Sun-dried tomatoes__400 grams
  • Pine nuts___________30 grams
  • Almonds___________ 20 grams (can be replaced with cashew)
  • Garlic______________2 cloves
  • A red pepper (optionally)
  • Parmesan and pecorino_30 grams of each (optionally)
  • Basil, salt, pepper to taste

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Pasta with Zucchini

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Farfalle, or "butterflies" is a type of pasta for cooking with vegetables.

Farfalle, or “butterflies” is a type of pasta for cooking with vegetables.

Time of preparation: 20 minutes Difficulty: Easy
 
Ingredients:
 
Farfalle/Penne__200 grams
Tomato_______ 1
Zucchini_______2 middle
Cheese________100 grams*
 
* Italians use mozzarella, which I wouldn’t recommend as when melted it becomes concentrated in one place. I usually use goat cheese for more peculiar taste.

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