Grilled eggplant lasagna with buffalo mozzarella

The last weekend, which was a holiday, for Carnival, we went to  San Antonio de Areco spend the day. I did not know the place, and I love it.

His gentle people , well kept historical center and its restaurants made ​​our day unique.

And as it was a long weekend, and rainy days, I felt like cooking something with tomato sauce, which I love, and it is very easy to do. So out of the oven, this delicious lasagna. Hope you enjoy, and have a wonderful week.

 Grilled eggplant lasagna with buffalo mozzarella

Ingredients 1 kilo of tomatoes 1/4 cup olive oil 2 cloves garlic, minced 1 medium onion, chopped 1/2 teaspoon salt 1/2 cup white wine 1 teaspoon  brown sugar or organic sugar ground pepper to taste rosemary leaves 5 medium eggplants  100g Buffalo mozzarella or bocontinno , or regular mozzarella.

Method: Wash and cut tomatoes into dices . Pass through the blender or food processor and reserve . Put the oil in a saucepan and bring to a simmer until hot.When  this hot add the onion and leave until browned , stirring occasionally , add the garlic and let brown. Add the tomatoes and saute for about five minutes, add the wine , salt , sugar and pepper. Reduce heat and simmer until it takes the body. Add rosemary leaves For the eggplant Peel the eggplant and cut lengthwise . Pierce with a fork and let it drain , in a large colander . Meanwhile, heat a griddle and brush with oil. Allow to mark and remove . In a rectangular pan add a layer of tomato sauce and cover with a layer of eggplant, so on until the sauce. Cover with foil and bake for 20 minutes . Remove from oven , remove foil and place the mozzarella . Return to oven and leave until the mozzarella melts. serve

Deviled eggs with smoked salmon and salad

We spend very well the end of the year, and even with a  small/ big  situation with  light  , and left our block without light at Christmas. But, that was not really a problem, because I bought more than thirty candles and th atmosphere was very cozy and  beautiful.
So, we had deviled eggs at Christmas dinner and New Year's eve dinner

      Deviled eggs with smoked salmon

 Love these eggs and I always made some for holidays. They are quite simple to made.For 12 guests I used 6 boiled eggs .

After cold cut into halves remove yolks and place in a sieve. Using a fork  force egg yolks, mix smoked salmon (100g) and  half cup mayonnaise, season with ground pepper 1 tablespoon extra virgin oil and salt. Place in a pipe and fill the halves     

And , what to do with the leftovers...?


As always bought a few more things that I need, obviously  some left.
As we are not in times of waste, I made this salad, pretty fresh  with  wonderful flavors

Smoked salmon & brie cheese salad For the salad I used leaves of different lettuces, arugula, strips of smoked salmon, brie cheese squares and sprinkled with chopped nuts . Salt pepper vinegar and olive oil for seasoning

Baked eggs with spinach and Parmesan cheese

I love Christmas and New Year holidays. Even, here. not being the Christmas spirit so palpable as it is in Sao Paulo, where since ends of October start preparations  and the glass trade  compete to see which one is cute than the others or hughe presents are arranged in bank's facade and giant Santas are sitting on the roof.

But, perhaps  here the spirit is not so public, but I bring in my heart and represent in my house with decorations and details. Of course, with so many details I do not have time for cooking and our dinners and lunches have been very frugal. Yesterday I had frozen spinach and served over toasts. My husband loved it and told me - I love your vegetable dishes because it tastes ...;) I hope that you also like

Ingredients 2 Tbsp butter 225 g Fresh spinach ou frozen 1   onion grated  1/2 Tsp  nutmeg 4samll eggs 5 0 ml Heavy cream 11Tbsp cream cheese (room temperature) 2 Tsp  grated parmesan Salt and pepper to taste

Method  Grease 4 ramekins  Melt butter in a pan, add the grated onion and saute until transparent  Add spinach and mix with a wooden spoon until soft  Gather cream and nutmeg and bring to boil, when boiling add  salt and  cream cheese . Check salt  and divide into molds  Carefully break an egg over each ramekin, put salt and pepper and sprinkle with grated Parmesan Bring into the oven  until the white curd and the yolk still liquid, serve immediately. Or remove with a spatula and serve on toasted bread

Eat like a king ....

My father usually says: Eat breakfast like a king, lunch like a prince, and dinner like a pauper. This eating pattern makes a lot of sense. The problem is who has the time to cook for a king in the morning. We generally desire meal variety at lunch and dinner, but for breakfast many of us are creatures of habit and eat the same thing every morning. We even get upset when the jam’s jar we each morning is empty forcing us to find something else or just skip breakfast drinking only a cup of coffee. So, I tough: - To get more health, I needed to break my breakfast habits, so that means a little bit of variety. Yesterday night meanwhile I roasted some potatoes I started to bake some healthy muffins for breakfast. I used berries, olive oil instead butter, granola and brown sugar. The recipe makes 18 muffins, that I frozen. So, today I pick one and leave to oven and viola: fresh muffins for breakfast coffee, low fat milk, jam, butter, strawberries and orange juice. Now I pray to God that I had disposition every morning to eat a good and healthy breakfast. Very berry granola topping muffins • 1/2 cup olive oil • 3/4 cup packed light-brown sugar • 2 large eggs • 2 cups fresh or frozen blueberries, strawberries, redcurrants • 1 tablespoon grated lemon zest, (from 1 lemon) • 2 cup self raising flour (spooned and leveled) • 1/2 teaspoon salt • 1/2 cup milk Preheat oven to 400 degrees. Line an 18-cup standard muffin tin with paper liners; set aside. In a separate bowl, whisk together eggs, brown sugar milk, and olive oil In a shallow bowl, mash 1 cup berries with a fork until liquefied. Add to previous mixture, along with lemon zest; beat to incorporate (mixture will appear separated). Sprinkle with little flour the remain cup berries In a large bowl, whisk together flour and salt. Gradually add flour mixture to the olive oil and smashed berries mixture in alternating batches, beginning and ending with the flour. Gently fold in remaining cup berries. Spoon or scoop into cups, and sprinkle tops with granola topping FOR GRANOLA CRISP TOPPING • 1/2 cup granola • 1/4 cup all-purpose flour • 1/4 cup packed light-brown sugar • 1/4 teaspoon salt • 3 tablespoons chilled unsalted butter Mix all ingredients, until crumbs and leave to refrigerator for a few minutes Topping muffins and bake until golden brown

Bad Day, perfect muffins

I look trough the window and the day couldn’t be worst. I waste a lot of time driving in heavy traffic and missed an important appointment.

Outside are a cold, gray and rainy day, it seems that watches me beyond the window. See people wrapped up, walking faster on the street yearn for get quickly at their homes.

I arrived at my place a few minutes ago thinking in prepare a black, strong expresso to warm up my body and soul, I look, meanwhile took the coffee, my pistachio’s tin.

Remembering the day when my friend Claudia got to visit me with her kids and ask me:

-You know I had an open pantry -

_Hey. I can’t resist pistachios. – may I have one?

_Course you can. I said.

She looks at me and said, taking a few more.-Those pistachios are getting softer.

_Really?? Are you kidding me?

_No, I am serious.

I try one and in fact was softener.

Remembering this, I know that I must use quickly those pistachios. Then, I decided bake something easy and quick to eat with my coffee.

But, what could be? What about coffee cake?? No, too much obvious. Could be banana pistachios bread…no definitely no Muffin or cookies? Yeah. Muffins are ok.

Easy and quick, and for sure it makes me feel better. They are actually good and a great combo with my coffee. Perfect for rainy and tiring days.

Pistachio, cardamom, orange muffins

• 300g all purpose flour
• 150g organic sugar
• 2 teaspoons baking powder
• ½ teaspoon salt
• ½ teaspoon baking soda
• 1 teaspoon powdered cardamom, or two pods, seeds minced
• 100g pistachios, coarsely chopped
• 1 egg (large) beaten
• 80 ml orange juice
• 60g unsalted melted butter
• 80 ml milk
• 1 teaspoon white vinegar

Pre heat oven (220°C)

Butter well one half dozen or dozen tin muffins. Or paper liner muffins.

In a large mixing bowl combine all dry ingredients, including seeds.

In another bowl combine wheat ingredients. Be sure that the butter is melted and cooled.

Add the wheat ingredients mixture to the flour mixture. Stir just until combined. Do not over mix the batter or the muffins will be tough when baked.

For topping crumble

• 60g unsalted butter (chilled)
• 90 g sugar
• 60g self raising flour

Mix all ingredients whit finger tips have a texture like breadcrumbs.

Spread over the batten muffins just before take to the oven

Caramelized banana Crepes in Dulce de leche sauce or

......How to say thank you

Sunday morning I woke up early, as usually. Took my coffee with a hint of milk, switch on my lap and started to read my mails. But, in the middle of my reading I stopped and I went to You Tube watch some video music. You know, I heard a lot of music around all day. When I was little I constantly imagine that life certainly must be perfect if we had our own life soundtrack. It was a blessing when walkman appears (I am from this generation, no Mp3 or 4, IPods in this time). I started listening U2 in early days. In a moment I jumped to the verve (Bitter sweet symphony), that I love this song, passing for Coldplay (Viva la vida) and the killers (Mr Brightside).

Yes, The killers, I know, poor rhyme, catchy song. But the video is cool and their music makes me feel good, in fact I love pop songs. I had a surprise when I saw the singer’s face. He looks pretty young. Curious, I never think in other people as young or old Unless when they are children or old age people So, I sadly conclude that I getting older Yes, my friends I am in a turning point I am not young anymore ,but in the other hand I am not really old. Is like a wicked opposite teen. Is pretty weird for not mentioned, scary….and I still having a great liking for The killers. In fact the music is a synthesis for my personal tastes. I love l ultramodern kitchen appliances, modern design; Avant Garde Theater, poetry and independent movies .My own husband is an IT developer

So, in a world where white hair means less and less and plastic surgeon are getting richer (I refuse” laminate” my face for one of those). I can’t see clearly would I can find my place in this world .Certainly I’ll be see as a freaky old woman. At that moment my husband went into the kitchen, getting me out of my thoughts, kisses me and said: “You look pretty and clever right now, I like how those glasses looks in you.” My entire existentialist crises are gone in this moment I no idea what will be my place in this world, yet. Maybe I became a clever and modern old lady, maybe not. But I am sure, the most important thing is that I will be a happy and beloved old lady

Grateful I decide feed his sweet tooth making this as a treat for him

Caramelized banana Crepes in Dulce de leche sauce or

How to say thank you

Basic crepes recipe

4 large eggs 1 ½ cups milk 1 ½ teaspoons sugar 1 pinch salt 1 cup flour 1 tablespoon melted unsalted butter, plus more for cooking 1. In a medium bowl, whisk eggs, 1/2 a cup of milk, sugar, flour, and salt until the batter is smooth. 2. Whisk the remaining cup of milk and 1 tablespoon of melted butter into the batter. Let it stand for 1 hour at room temperature. 3. Heat a crepe pan (or small skillet) over moderate heat and brush with melted butter. 4. Pour 3 tablespoons of batter into the pan and immediately rotate the pan to coat the bottom evenly. Cook until lightly browned on the bottom (about 30 seconds). 5. Flip the crêpe and cook until brown dots appear on the second side, which takes about 10 seconds longer.

To make the caramelized bananas, add 1 tablespoon of butter onto a heated pan, then add 2 bananas (sliced). Then add 1 tablespoon of white or brown sugar and swirl around until sugar caramelizes onto bananas!

Dulce de leche sauce

1 cup whipping cream ½ cup dulce de leche

1 tablespoon cognac or Armagnac

Combine whipping cream dulce de leche and spirit in heavy medium saucepan. Stir over medium heat until dulce de leche dissolves. Boil until mixture is reduced to 1 cup, stirring occasionally, about 5 minutes

A healthy way to start your day, an announcement, gift and news

Wow, this is a huge title: isn’t it? But I had a lot of news to share with you, dear readers.

I am so excited because for the first time I received something related to my blog. This beautiful eco shop bag above,

a button with my site name included.

The package arrived a few days ago by mail from Food Buzz, and I was touched with this present. Thanks to the kind crew from Food Buzz.

So lets use only cotton bags to s our shopping in grocery , markets etc. and forget all plastic bags. Something is getting wrong . Today the whether was weird (82,4F in winter !! Last winter at this same time was snowing, do you believe it ??)

The second thing was that my dear friend and chef Carlos Bertolazzi has a new site : C.U.C.I.N.A. Last year Carlos stayed in Roses (Spain) and guesses what??

Last year, he did an internship with the most creative European chef, Ferran Adria, in his restaurant El Bulli This guy had a such a great talent and clever, and is a pretty sweet person too .Take a look at his site and if you need a five star catering service this is the right place.

And finally Laylita of Laylita´s recipes has tagged me for a meme called 10.

Here are the rules: 1. Post 10 of your own favorite food shots. 2. Pass the opportunity on to others by leaving a message on their comments page just so they’re aware of it.

So here are my top ten favorite food photos:

I am tagging

Dhanggit

Kate

Lori Lynn

And after you read this wonderful news I wanna let you an important tip to think and eat in your next morning

You know, mornings can be mayhem or magical--depending on your outlook on A.M. activities. Most of us would settle for somewhere in between. And that's doable, if you rethink the moments between your feet touching the floor and heading out the door.

Here is one way to get your day off to a healthy start

Break the fast. Fuel yourself with a high-fiber breakfast that includes whole grains, fruit and low-fat protein.

Ingredients

• 2 cups natural low fat yogurt, divided (or other flavors)
• 1 cup granola cereal divided (I prefer homemade)
• Preserved cherries or fresh strawberry (optional)

Directions

1. Place 1/3 cup of granola in a bowl. Top with half of the yogurt.
2. Repeat layers.

Top with remaining granola and add preserve cherries (or another favorite fresh or preserved fruit).

Pears , roquefort and almond tart

Some days we are so tired that the only things that we want are, take a shower and sleep. Is exactly what I want. This last week was an exhaustive marathon for me. I took out all my kitchen stuffs, empty drawers and move furniture. My kitchen remolding begins tomorrow. Yes, my friends. I promise that I be patient. So, I start to cook simple and quick meals with ingredients that I have in my fridge like this tart.

Pears, Roquefort and almonds tart

Ingredients

2 sheets frozen puff pastry

• 4 shallots, chopped fine
• 4 pears not peeled and fine sliced
• 100g Roquefort (or another blue cheese) smashed
• 50g almonds (sliced)
• Butter

Method

• Preheat the oven to 425°F (220°C).

• Roll out the pastry and cut in medium size circles

• Place circles of dough on baking sheet.

• . Prick holes throughout pastry using a fork. Bake 10 minutes. Remove and cool on wire rack.
• Cover the pastry with a fine layer of shallots

• Pour the pears sliced and sprinkles with Roquefort and almonds

• Pour small pieces of butter on top

• Bake for 20 minutes or until gold. Accompanied with endive or lettuce salad

Rocket,nuts and pistachios savory cake

Savory cakes, here in Argentina, are not ordinary as in Brazil. The most Brazilian family has a good recipe, mostly done in a blender. So, I want to do something different

I was a little bit tiered of tarts and pies (remembering, at those moment I baked 8 pies and tarts….afff!!) and knowing that I had rocket in my fridge I began to search a recipe in my stuffs and I found this in La cuisine naturelle, a recipe compile edited to Manor La placette

. The cake was really good tasty and keeps fresh for several days.

Rocket, pistachios and nuts savory cake

• 150g flour
• 3 large eggs
• 1 Tsp (tea) baking power
• 1 Tbs (coffee) salt
• Pinch of nutmeg
• 100g gruyere cheese (grated)
• 100g rocket
• 50g nuts
• 50g pistachios
• 12,5 cl milk
• 8 cl olive oil

Method

• Pre heat oven
• Meanwhile
• In a large bowl, mix flour, baking powder and salt. Add the eggs, milk and oil and whisk until the batter gets a smooth but thick texture, add grated gruyere
• Cut the rocket, nuts and pistachios and add to the previous mix
• Pour in cake pan, and bake for 30 , 35 minutes

Etiquetas de Technorati: Rocket,pistachios,nuts,"savory cake"bake,veggie

Ideas for brunch II Colored salmon canapés

As I comment previously. last Sunday I celebrate my husband's birthday I had luck because the wether was warm and sunny So I carry out my tables and my guest said the idea was wonderful and everybody enjoy the day, including me.

How the day was sunny inspired me to made a colorful decoration , including my canapé's tray,as you can check in the photo above

I made this canapés the was basically dried figs and apples ,stuffed with gorgonzola or another blue cheese that you had in home.

You only must smash the cheese with a fork and pour a little bit cream cheese and fresh cream, Then you must cut in half lengthwise Important: The fruit that would be soften in mix of warm water and sweet white wine.Stuff the fruits and serve

For the beet colored salmon canapé

Pour the smoked salmon in China bowl. Watch the point would be on top. The best way that you can do is bending softly until the picks stay up. cover with grated row beet. Then , you must covered with wax paper and leave to refrigerate for few hours.Carefully remove the beet, and you will see that the salmon acquires a beautiful red hints color

Cut small pieces of bread and grease with butter . Pour a small piece of camembert or brie cheese over them and decorate with a piece in a rose shape. Serve and certainly your guest will love it

French Toast and roasted peaches

After cooking and baking for a week for Christmas dinner, I was exhausted and my husband and I decide pass New Year’s Eve in a romantic home dinner. I roasted salmon, Caesar Salad and chocolate Mousse for dessert.

But traditions are traditions

As usually, yesterday I started my day making French toast. Is tradition in my family start the first morning of the year with French toast. Don’t ask me why. I don’t know how this tradition started, but my grand grand mom made for her children, then my mom and my sister and now is my turn
This time I made with panettone slices and garnish with baked peaches

4 slices of panettone
2 egg yolks
Pinch of cinnamon
1/2 cup whole milk
1 tbsp. caster sugar1 tbsp. unsalted butter
Icing sugar
In a large bowl, combine milk, egg yolks, sugar and cinnamon. Beat well with a whisk until mixed.
In a large pan, I used an iron pan; melt the butter over medium heat. Once the butter is melted, dip the slice in the cream mixture.
Saute the Panettone in the butter for a few minutes on each side. Transfer to a plate
Sprinkle with ice sugar.

Roasted Peaches

3 fresh peaches
2 tbsp.organic brown sugar
1 tbsp butter

Wash well the peaches, cut in longitudinal shape and take of the pit.
Transfer for a shallow roasting pan and sprinkle whit brown sugar.
Cut butter in small squares and put over the fruit.
Take from preheat oven (about 220°C) for 6 or 8 minutes for each side
If you like, you can sprinkle the peaches with chopped pistachios too

Brocolli, blue chesse tarte

I've been busy all week. Spending time in checking my Christmas tree stuffs

I don’t know why, but all year happen the same thing, the rice lights insist in don’t work, and every year I've wasted my time and money on buying new ones. But Christmas is my favorite holyday and is once time in the year. So, I do those things with joy.

I’ve been planning Christmas’s eve dinner, Christmas brunch and shopping too.

And testing new recipes.

One of them is this tart made with philo dough and filled with blue cheese; broccoli and sprinkle with Sardo cheese. I love the texture, crunchy outside and creamily fill inside .And the most important, it was approved by my husband :)

Broccoli, blue cheese tarte

Ingredients

80 grams philo dough, which you can buy or substitute for puff pastry

350 grams broccoli

1 small chopped onion

200 ml cream

2 eggs yolk

Thread of olive oil

50 grams blue cheese

30 grams grated sardo cheese for sprinkle; you may use Parmesan too

Directions

Pre heat the oven

Put a thread of olive oil in a skillet and take to the heat. Add the chopped onions and

cook until the onions stay transparent. Then add the broccoli washed and clean, cut in small pieces. When the broccoli be hard green and tender, retire from de heat. In blender, measure cream; eggs and blue cheese. Mix on high speed for 2 minutes. Check the salt and pepper .Reserve

Put three layers of philo dough on a damp towel. Sprinkle with some melted butter (just a little bit) and then sprinkle 1/4 of the breadcrumbs to make a second layer. Take a round or rectangular pie pan .Put on the three layers of pilho dough Pour the broccoli and onion mix and put the blended mix over. Pour on top grated sardo cheese. Bake in medium temperature (180ºC or360ºF) for 15 or 20 minutes.