This is the destiny of an open sandwich. On one side there is the bread, on the other side there is a crisp lettuce leave – both encapsulating the inner delicacies of baked vegetables, baked eggs, melted pecorino, crisp arugula in a soft yoghurt cream! At the beginning … … there was this open sandwich where the bread & the yoghurt cream & the arugula is barely visible … Just fold 1 or 2 large…
A crispy piece of lasagna: it’s comfort food from the best! If you like your lasagna less crispy just take it our of the oven some minutes earlier … The mozzarella will be really chewy, however, all is fine under the mozzarella i. e. inside the lasagna! Although we need quite a lot of ingredients it’s a surprisingly easy & fast pasta dish. Let’s start w/ the vegetables … 1st step: preheat the oven to…
Once I noticed some mouth-watering photos of aubergine involtini i. e. you cut an aubergine lengthwise into thin slices, roast them in the oven, fill some ricotta or whatever inside & roll them up. Then the involtini are placed in a casserole w/ some tomato sauce on the bottom & grated cheese on top & baked. I decided to give it a try. Pondering how to proceed I stumbled across some details. How to manage…
What to do w/ leftovers? For a dinner event during weekend I prepared lots of oven-baked vegetables. It was delicious accompanied by some chicken filled w/ lemons & rosemary, a generous mix of fresh basil leaves & pressed garlic under the skin for especially flavoring the chicken breasts. (Maybe you think that the vegetables accompanied the chicken …) We all enjoyed the dinner …, however, some of the oven-baked vegetables remained on their plate afterwards…
Suppose you need a batch of vegetables for a roast or a BBQ or whatever. How to prepare it w/o too much trouble aka effortless? You simply start w/ a casserole packed w/ vegetables like in the photo above. About 30 min later after a oven session … you get a casserole w/ a delicious mix of soft vegetables. How to achieve this? (I think you’ve noticed that I make it short today … It’s…
In the past: Aubergines (aka eggplant) & I – we did never become close friends. I’m fond of beautiful aubergines, but coming to preparing them I vividly remember some bitter, salty tastes, some rather undone oily vegetable … So I always tried to forgo aubergines. I was working hard on Pasta alla Norma,(and I am still!), however, until now there wasn’t any outstanding success. (Especially my better half wasn’t convinced of the test series …)…