Hi, I'm back and before putting another recipe I wanted to say thanks for all comments I have left in the previous post. It has made me really happy to share with you my new discovery. And above all, why not say, I am delighted to see that I am not a freak. And sometimes when you put a lot of passion in something is inevitable that those who do not share is not fully understood and much to try to hide at some point they miss one of those looks that come to say " to this, finally, he has been pot ", how it might be so excited if you are just a few books? and in addition to kitchen. Yes, thrilled to the bone and I see that I'm not alone and I love it. What would life be without those moments make us understand that happiness is in the details. I understand, right?
And what greater happiness to enjoy an easy and delicious meal in good company. And that's nothing better than to take you by the hand of my beloved Tessa Kiros. This woman is awesome. Not only his books have a charm, I'm sure she too. Look at his biography. Tessa was born in London. His father was a native of the island of Cyprus and Finnish mother. But the mix of cultures in her life had just begun echo. His family moved to South Africa when she was only four years and remained there until eighteenth birthday. He decided to start traveling to learn more about the different ways of living and eating in different cultures. He worked in restaurants in Sydney, Athens, Mexico and London before starting to write his books, with memories that took him from the various countries where it was, with recipes that have so long together, many of which have been generously donated by his friends. In short, as she says, books containing the recipes he loves. Is not this exciting? I must confess that sometimes I also feel that urge to leave to find elsewhere. Maybe that's why I like both their history, books and recipes. I hope that you also enjoy it. I leave you with a delicious recipe inspired by his stuffed eggplant.
INGREDIENTS 2 large eggplants, 2 cloves of garlic, 1 large can crushed tomatoes 1 stalk celery, 3 stalks of fresh sausage, 70 oz. Parmesan cheese, 100 gr. Feta cheese, red pepper (optional) and olive oil PREPARATION
The original recipe uses ground beef for the filling but I saw the carnage a fresh sausages with a wonderful painting and I thought that neither Tessa own Kiros could resist so I took them. And frankly, I think it was a hit. The original recipe boiled eggplant but I made them directly in the microwave. First the cut in half lengthwise. The sprinkle generously with salt and let them sweat for half an hour to release their liquid of vegetation that can become bitter. Wash them well and then put them on a plate or source that can go to horo and cover with plastic wrap so that they are tight. The maximum pontencia let cook for 5 minutes. Never mind that do not end because we'll be baking. Meanwhile we will have put in a pan some oil and two cloves of minced garlic. We medium heat until they begin to brown. At that moment add the can of crushed tomatoes and leave on medium-high heat for 20-25 minutes until the sauce is very concentrated. Tessa uses Passat is actually a more concentrated tomato sauce yet but I think I did well as it is perfect. When the eggplants have them ready removed the plastic wrap and using a melon baller or a teaspoon failing we removing the pulp. Put some oil in the pan, a clove of garlic and finely chopped celery. We let cook over medium heat for 10 minutes. Then turn up the heat and add the flesh of the eggplant to brown well. We are interested to catch some color. When ready incorporate the sausage that you previously opened in half and remove the skin to remove the fill. The chop helping hands (as if we were to dissect). The eggplant sauté with for a couple of minutes. In the original recipe at the moment is when incorporating a teaspoon of paprika, but I did not do it because I thought the sausage and spices and it has enough personality to not need it but if you think you can go though the add right now. Then put the 3 / 4 parts of our tomato sauce, mix and let a boil together. Remove from heat and add Parmesan cheese and fill it with the farce our boats of eggplant. Put them on a source that can go in the oven. Sprinkle with crumbled Feta cheese and cover a little bit with what we had plenty of thick tomato sauce. Bake at 180 º C for 30-35 minutes and ready to eat, delicious. If you prefer you can substitute the sausage and fresh sausage. Must be equally rich, or even better. Hope you like it.
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