El Gratinado de calabacines y berenjenas de Angeline (Vegetariano)

Preparación : 10 minutos
Cocción : 40 minutos

Ingredientes (para 3 personas)
- una berenjena gorda, sin pelar, con las extremidades cortadas
- 2 calabacines sin pelar, con extremidades cortadas
- 2 tomates
- 8 higo frescos y trozados
- 1 cebolla cortada en rodajas finas
- Queso Emmenthal rallado
- 2 ajos cortados en rodajas finas (yo uso ajo en polvo)
- oregano
- Sal, aceite de oliva
- Mantequilla


Preparación :

Untar con mantequilla un molde para el horno.

Depositar el ajo y la cebolla. Luego las tomates en rodajas. Una capa de calabacines cortadas en lascas en el sentido de la longitud, sembrar con oregano y queso Emmenthal rallado, sal y aceite de oliva. Repetir la misma operación con una capa de berenjenas. Acabar con sal, oregano, Emmenthal rallado y aceite de oliva.

Decorar con los higos. Cocer a 200°C, 40 minutos.

BON APPETIT ! :)

El pastel suave de chocolate y vainilla de Angeline

(for English version, just ask me :))


Preparación : 20 min
Cocción : 30 min


Ingredientes (para 6 personas)

- 200 g de harina de trigo
- 150 g de azúcar blanco
- 200 g de nata para cocinar
- 3 huevos
- 1 bolsa de levadura quimica
- Un poquitin de sal

- 100 g de chocolate negro para fundir
- 1 paquete de azúcar perfumado a la vainilla


Preparación

En un gran cuenco, mezclar la harina, el azúcar, la nata, los huevos, la levadura y la sal. En un cuenco mas pequeno, echar la mitad de esta preparación.

Fundir el chocolate al bain-marie (la cazuela de chocolate debe bañarse en una cazuela de agua caliente). Si se pone seco el chocolate, anadir un poco de mantequilla.

Anadir el chocolate fundido a una mitad de la preparación, el azúcar perfumado a la otra mitad… Ya casi esta….

Untar con mantequilla un molde para pasteles, y echar las 2 preparaciones, alternando las dos.

Cocer a 180°C (th. 5-6) durante 30-35 min.

La tarta de limon de Angeline

(for English version just ask me :))

Preparacion : 20 min

Coccion : 45 min

Ingredientes (para 6 personas)

- 1 masa de hojaldre o quebrada
- 3 limones biologicos
- 1 naranja biologica
- 75 g de mantequilla
- 2 huevos
- 75 g de almendras en polvo
- 75 g de azucar


Preparacion

Desplegar la masa en un molde para tartas.

Limpiar y secar los agrios. Quitar los cascaras, pero cuidado de no quitar la parte blanca, que es amarga. Cortarles muy finitos (hacerlos picadillos).

Exprimir los limones y la naranja, guardar el zumo.

En un cuenco, batir los huevos, las almendras en polvo, la mantequilla en trozitos reblandecidos, el zumo de los agrios y los cascaras. Mezclarlo bien. Si parece demasiado liquido, se puede anadir harina.

Echar la mezcla en la masa. Cocer durante 45 min a 200 grados (mas o menos).

Mounya's Fruit Guacamole on a Ricotta Bed

Mounya came up with this idea last night, when she invited me for dinner. We had a delicious green curry soup with a strong limey flavour, and for dessert this. It's remarkably simple, healthy, cheap, nutritious and convenient. Everybody likes fruit, and if you're vegan, you can always prepare an alternative ricotta with nuts, which is also easy to make.

Ingredients:
~2 cups of strawberries
1 banana
1 avocado
2 spoonfuls of ricotta, or an exaggerated spoonful (as shown in the picture)
Honey/Agave syrup

Some fresh basil leaves

Scoop up enough ricotta to cover the bottom of the plate you'll serve the dish on.

Sweeten it with some honey. To taste, and depending on how much ricotta you used.

Stir well, and then spread it on the serving dish.


Scoop out one whole avocado into stirring bowl.

Mash and stir well, till you've got punto de Guacamole.

Slice some of the fruit, chop up the rest. The slices will be used to decorate the dish, so reserve them.

The crushed bits go into the squashed avocado.

Again, sweeten with honey.

Stir and squash, of course.

If it looks gooey, you know you're on the right track. It's a type of Guacamole, after all.

Don't be afraid to pour it over the pure, virginal-white Ricotta bed.

Decorate it with the sliced fruit and honey.

Mince some fresh basil leaves and sprinkle over dish.

Let it sit on the fridge for some ten minutes, and serve cool.

Mounya's Mutabbal

Also known as Baba Ghannouj, Babaganoush and Moutabbal.

4 eggplants
tahina
2/3 lemons (depending on taste)
salt
olive oil
garlic (optional)

This first step surprises everyone but it is what gives
the smoked taste to the dish, so I recommend it:

Put the 4 eggplants on a fire each (gas) directly and
unpeeled - wait for one side to be burned and tender
(the skin will take the shape of the metal. I know it
is not clear now but when you see it you will
understand) then you do the same thing on the other
side.
They should be soft and usually lose water.
Wait for them to be lukewarm and peel (I collect the
inside with a big spoon, but I am sure there are tons
of techniques).
I put it in a drain to get rid of the water, then put
in a bowl and mix with hands (you can use the mixer but
I like this texture better).
Add tahine (2/3 table spoons) and lemon (2 for a start)
and salt and a little bit of olive oil. Mix. taste and
add any of the above until you reach your perfect
balance. (I have it very lemony, my Mom puts a lot of
tahine, my brother likes it with garlic...)
Be careful with the tahine, it soakes up a lot of
liquid (water, lemon) so add it little by little.

Juliet's Falafel

1 tsp cumin
1 tsp baking powder
4-5 Tbs flour
1 cup garbanzo (chickpeas)
1/2 large onion (1 cup)
2 Tbs perejil (parsley)
2 Tbs cilantro
1 tsp sal
4 cloves garlic


Directions:
1.Soak the garbanzo/chickpea beans overnight in about 2 inches
of cold water. Cook the next day, til soft. Or buy a
jar of pre-cooked garbanzo beans.
2. Blend in a food processor, not puree: garbanzos,
onion, parsley, salt, garlic, and cumin.
3. Sprinkle in baking poweder and 4 tablspoons flour.
Put in bowl, cover, and refrigerate for several
hours.
4. Make into small balls and fry in vegetable oil
until brown on the outside.

Yummy to eat in a wrap or pita with tahini, cucumbers,
lettuce, pickles, tomatoes, yogurt sauce and/or hot
sauce.

and thatś it!

Awen's Ploughman's

I discovered this during my adventure in London last weekend. The English are (unfairly) famous for having a boring cuisine, but this pate-like salad (adapted from the "original" by me) was a sensation last night at the "1001 Nights" theme potluck. I told two H. C. Andersen tales with it (Twelve Wild Swans and Little Match Girl). Legend has it that this recipe was invented sometime betwixt the 50s and the 60s to boost cheese sales, so you're basically free to change, substitute, fix and mess up with all ingredients, but I do encourage you to use cheese and pickled onions every time--they're the traditional part of the recipe.

Ingredients:

250g Gouda cheese (the traditionals are mature Cheddar and Red Leicester)
~ 200g pickled onions
~ 200g pickled cucumber
1 cucumber or gherkin
1 iceberg lettuce
100g Cream (I used soy-based vegan cream, but you can use even mayo)
A handful mustard seeds
Salt and white pepper
Sliced wholemeal bread

Mince or cut in very small pieces half of the lettuce and the rest of the ingredients. I used a food processor. Then season and mix with the cream. Leave the other half of the lettuce to serve on the bread. Serve cool-cold.