Satarash

  • 1/2 Aubergine
  • 1 chopped Bell peppers
  • 1 beaten Eggs
  • 1 chopped Onions
  • 2 sliced Tomatoes

 

  1. Slice aubergine in half, throw out the inside of it and put a reasonable amount of salt inside.
  2. Wait for about half an hour until you can see the a brown liquid coming to the surface of the aubergine
  3. Wash the aubergine, then chop it into small cubes. Leave it aside.
  4. Dice bell pepper together with onion and fry it on a non-stick pan.
  5. After 5-10 min.,when pepper softens, add aubergine
  6. Wait for aubergine-peel to turn blackish then put in chopped tomatoes and stir a bit, until they let go a bit of the juice.
  7. Take a pot with the beaten egg in it, spice it with salt and pepper and pour it into the pan and keep stirring constantly for couple of minutes
  8. You can sprinkle a bit of paprika spice before serving it. You can eat it for breakfast, as a side dish or a nice warm dinner. Great with a bit of rice on Consolidation. Enjoy!

satarash

Oat Bran Gallette

  • 2 egg whites
  • 2 packets splenda
  • 2 tbsp oat bran
  • 1/2 cup fresh berries

 

  1. Pour out some egg whites and whisk it. Not for too long but long enough that it starts getting bubbly.
  2. Add the sweetener and whisk again, add the oat bran, whisk again.
  3. Just until it’s all mixed up.
  4. Take the berries (can choose from strawberries, blackberries and blueberries or a combination)
  5. Put them in the bowl and mush them with fork. It’s not about completely smashing them, just letting out the juice of the berry and mushing it a little.
  6. Then cook it like a regular gallette.

Oat Bran Gallette

Spinach and low-fat cheese omelette

  • 3 free-range eggs
  • 1 cup spinach leaves
  • 3 spring onions or shallots (sliced)
  • 3/4 cup cottage cheese
  • 2 tablespoons fat-free milk
  • 1/4 cup grated low-fat vintage cheese (optional)
  • 1 tsp virgin olive oil

 

  1. Heat a fry pan and add the virgin olive oil. Use a pastry brush to cover the base and add the spring onions. Cook over slow to medium heat for a couple of minutes.
  2. Whisk the eggs, cottage cheese and milk. Turn the fry pan up to medium to high. Add the egg mix. Sprinkle spinach leaves over the top and the grated vintage cheese.
  3. Cook for two minutes then place in a high grill for a further two minutes or until the cheese has melted and browned.

Spinach and low-fat cheese omelette

Mint Lassi

  • 600 ml of skim milk
  • 100 grams of silken tofu
  • 6 sprigs of washed mint
  • Sweetener to taste

 

  1. Bring the milk to the boil with the washed mint.
  2. Take off the heat and cover.
  3. Leave to infuse for 15 minutes.
  4. Throw away the mint.
  5. Allow to cool and then place in the refrigerator.
  6. Mix the milk with the tofu.
  7. Add sweetener to taste and enjoy!

Mint Lassi

Baked Mussels

  • 1/2 kg. of fresh mussels
  • 1 tsp. of finely grated garlic
  • 1/2 to 3/4 c. of your favorite cheese, grated
  • extra virgin olive oil

 

Cleaning and preparing the mussels

  1. Wash the mussels several times. Place in a bowl and cover with water. Place in the fridge and allow to soak for several hours, changing the water every hour or so.
  2. Wash the mussels again and pull off the beards. If they had been soaked sufficiently, the beards should come off easily.
  3. Place the mussels in a baking tray and pop in a preheated 180C oven for about three minutes or just until the mussels partially open.
  4. Let the mussels cool a bit, then break off the half shells, leaving the meat intact in the other half.

Assemble and bake

  1. Arrange the half shells on a baking tray (a pizza dish was useful), dot with grated garlic (a toothpick is recommended), sprinkle with grated cheese and drizzle with olive oil liberally.
  2. Put back in the hot oven and bake for about a minute or just until the cheese melts.

Baked Mussels

Beer-Braised Pot Roast

  • One 4-pound chuck eye roast or other chuck roast, tied
  • Kosher salt and freshly ground pepper
  • All-purpose flour, for dusting
  • 2 tablespoons extra-virgin olive oil
  • 12 ounces diced bacon
  • 1 large onion, coarsely chopped
  • 3 garlic cloves
  • 3 cups beef stock or low-sodium broth
  • 12 ounces amber ale
  • 6 thyme sprigs, 6 parsley sprigs and 2 bay leaves, tied
  • 1 1/2 pounds parsnips, peeled and cut into 3/4-inch chunks
  • 1 1/2 teaspoons cornstarch mixed with 2 tablespoons water

 

  1. Preheat the oven to 300°. Season the roast with salt and pepper and dust with flour. In a medium, enameled cast-iron pot, heat 2 tablespoons of the oil. Add the roast; cook over moderate heat, turning, until browned all over, 20 minutes. Transfer to a plate.
  2. Cook the bacon and transfer half to a plate. Add the onion and garlic to the pot and cook, stirring, until softened, 5 minutes. Add the stock, ale and herb bundle and bring to a boil. Return the meat to the pot, cover and transfer to the oven. Braise for 2 1/2 hours or until tender, turning once halfway through.
  3. Transfer the roast to a plate. Strain the cooking liquid into a bowl; discard the solids. Skim off the fat and return the liquid and meat to the pot. Add the parsnips. Cover and braise in the oven for 45 minutes, until the vegetables are tender.
  4. Transfer the roast to a work surface. Using a slotted spoon, transfer the vegetables to a deep serving platter; cover. Boil the liquid until reduced to 3 1/2 cups. Stir the cornstarch slurry and whisk it into the simmering liquid until thickened.
  5. Remove the strings from the roast and cut into thick slices; arrange on the platter and pour the sauce on top. Garnish with reserved bacon.

Beer braised pot roast

Shrimp Stuffed Eggs

  • 1/3 cup medium-sized shrimp, peeled, deveined, and cooked
  • 6 large eggs, hard-boiled and peeled
  • 2 tablespoons mayonnaise
  • 2 tablespoons sour cream
  • 2 teaspoons Dijon mustard
  • 1 teaspoon fresh lemon juice
  • Salt and freshly ground black pepper
  • Additional shrimp, optional
  • Chopped dill, optional

 

  1. Finely chop shrimp and set aside.
  2. Halve eggs lengthwise. Remove yolks and place in a small bowl.
  3. Mash yolks with a fork and stir in chopped shrimp, mayonnaise, sour cream, mustard, and lemon juice. Add salt and pepper, to taste.
  4. Fill egg whites evenly with yolk mixture.
  5. Garnish with additional shrimp and dill, if desired.
  6. Store covered in refrigerator.

Shrimp Stuffed Eggs