Cooking my aubergine gratin

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Cooking my aubergine gratin
Aubergine gratin
I cooked a really nice dish today and thought to share it, you can easily make it full vegan.
Ingredients: a good sized aubergine(eggplant), a courgette(zucchini), a large tomato or two smaller ones, a large red onion, some cheese, 1 to 2 tsp of thyme, some garlic if you want and a 2dl tub of cream, animal or vegetable based, a dash of mustard and salt to taste.
Slice the aubergine into thin slices, bleed then with salt, wash off the salt. Fry in a pan slightly with a dash of oil or butter, set aside. Chop the onion into small cubes, cook in low heat with the garlic for about 5 mins. Place the aubergines on the bottom of your casserole, top with the onion and garlic, set aside.
Slice the courgettes into thumb-thick half moons, heat oil and thyme on a pan, do not fry. Coat the courgettes in the thyme and oil mix, cook in low heat for 5 mins or until the courgettes start to soften up a bit. Spread on top of the casserole.
Slice the tomatoes into thin slices, spread on top of the casserole. Mix mustard and cream, pour into the casserole.
Cook in 200C for 45 minutes, add cheese and cook for additional 5 to 10 minutes until cheese melts.
I made some beef soup with Limousine beef. So good! It also has a healthy dose of root vegetables in it, a perfect thing to eat now that the temperature has dipped below zero <3
I…guess I made sunset cupcakes the other day.
Homemade liquorice! Looks very suspect, but tastes good :D
Recipe: Oven-Baked Poutine
The first time I heard of poutine was in the very early nineties. Our friend Shelley had a boyfriend who had a car, and we all piled in and he drove us to what was, at the time, Rainbow Pizza (a five-minute walk, but I mean, Danny had a CAR). Rainbow was known for its soggy, tasteless pizza. Clearly they needed another gig, and that’s probably why they were trying out this poutine thing they had over in Quebec. It didn’t work for them, and Rainbow closed a couple of years later, and was turned into a Chinese restaurant, but by that time poutine was everywhere.
“Real” poutine uses cheese curds, which I’m told are not available worldwide, and which are really expensive most of the time anyway, so I’ve included some of the substitutes I use. Also, I don’t have a deep fryer at home, but this recipe uses oven fries. And if you use a vegetable- or miso-based gravy, it can be made vegetarian.
Ingredients:
about 1 large potato per person, peel optional
salt, to taste
about 1/3-½ cup (80-125 mL) gravy per person (I haven’t yet found a kind of brown gravy that absolutely doesn’t work, but a recipe follows just in case)
¼ cup (60 mL) cheddar cheese curds per person, or if you can’t get curds, an equal amount of grated or crumbled cheddar, mozzarella, or as long as we’re indulging in curdless sacrilege here, gouda or provolone
3 tablespoons (45 mL) of canola or olive oil
Equipment:
a cutting board
a sharp knife
a bowl
a baking sheet large enough to hold the fries in a single layer
oven mitts or a kitchen towel folded enough times that you can handle hot pans with it
tongs or very callused fingers
an oven
a serving dish, or dishes
if you really want those potatoes peeled, a peeler
if you’re making your own gravy, a pot, a wooden spoon, and a wire whisk
if you’re grating cheese, a cheese grater
Preheat the oven to 450 degrees Fahrenheit (232 Celsius). Slice the potatoes into 1-cm-or-so sticks. Put them in a bowl, toss them in 2 tablespoons of the oil, and salt them lightly. Use the remaining tablespoon to oil the baking sheet, and arrange the potatoes in a single layer.
Put the fries in the oven for about twenty minutes. At the ten-minute mark, take them out and turn each one with the tongs (or your very callused fingers, if you are brave and extremely careful), and then put them back in. Keep an eye on them in the second half of cooking, adding or subtracting time as necessary. If the gravy isn’t already hot, use this time to heat it.
When the fries are done, pull them out of the oven. Either apportion them in separate dishes, or schlump them all together in one big dish. For better cheese coverage, put down a layer of fries, a layer of curds, another layer of fries, and then another layer of curds. Pour the gravy over top.
Let it sit a bit until it’s lovely and melty. But don’t, DO NOT, let it get cold, or it will become a building material.
Coda: A Recipe for Gravy
3 tablespoons (45 mL) butter or pan drippings
3 tablespoons (45 mL) flour
2 cups (500 mL) broth (chicken, beef, or vegetable)
salt and pepper to taste
a pinch of garlic powder
a pinch of basil, or to taste
Melt the butter in a saucepan over the stovetop, and work in the flour with the wooden spoon. Over medium heat, whisk in broth and seasonings, and stir constantly until the gravy is thickened and begins to bubble.
You know you’re adult when you have the freedom to eat ice cream for breakfast….. but you choose not to.
The summer that I was 27, I had a job on the afternoon shift in a recycling plant. The weather was brutally hot, the sorting centre had a steel roof that made it hotter, and the work was vigorous enough that I needed extra calories. My solution? Nutritionally complete breakfast ice creams.
My parents had bought me a cute little hand-cranked ice cream maker for Christmas some years ago, so I took a couple of weekends and made pint after pint of the stuff. The flavours were orange chocolate almond, peanut butter banana, cherry almond, apple walnut, and strawberry almond. Every pint had half a cup of fruit and a quarter cup of nuts. Homemade ice cream is a lot firmer than store-bought, but by the time I’d walked down to where the van would pick us up, my ice cream would be the right consistency for eating. It cooled me off, kept me fed, and made that summer a bit fun.
Recipe:
4 cups (1 litre) whole milk 2 eggs, beaten 1 cup (250 mL) sugar ¼ teaspoon salt 1 teaspoon vanilla (optional) 2 cups (500 mL) fruit, chopped or puréed 1 cup nuts or peanut butter
Equipment: Measuring cups, measuring spoons, a wooden spoon, a pot, a stove, a fridge and freezer, and a 2-litre ice cream maker.
Thoroughly mix 2 cups of the milk with the eggs and salt in the bottom of a saucepan. Pour the sugar into the centre in a thin stream to coat the bottom of the pot. Cook undisturbed until the mixture thickens. (You CAN stir it, but once you take the sugar off the bottom, you have to stir it constantly so nothing burns.) When thickened, stir, remove from heat, and add the remaining two cups of milk (and the vanilla if you’re using it). Allow the mixture to cool thoroughly.
When it’s cool, process it in the ice cream maker. As it firms up, scatter in the fruit and nuts. Portion it out into pint containers (I used empty sour cream and cottage cheese containers) and freeze it. Best thawed for half an hour or so before serving.
Kvæfjordskake to celebrate the Norwegian national day!
I did a Nutella bake (a yeast-based dough), I think it came out quite yummy!
ok ok ya post 2/2 of vegetarian stuff?? if anyone random or anythin sees these and wants any recipes, just ask, and again: ignore the urls they are OLD AND IDK WHERE THEY’LL LEAD YOU ANYMORE
chocolate crêpe with cherry compote tapioca cake with chocolate drizzle chocolate swiss roll cake with mint cream & raspberry sauce deviled eggs with chives, mustard&paprika dutch mustard-onion soup in vegetarian broth ‘kärleksmums’, swedish coffee-mocha brownies with toasted sugared coconut 'kissel’, estonian fruit soup: strawberry & lemon version lemon soufflé with mint creme anglaise sauce coffee soufflé with baked soft spiced apples contemporary 'shopska salata’, bulgarian with cucumber, diced tomato, sauté onion in sunflower oil with garlic & feta cheese
My aunt made me this carrot cake for my birthday! ^__^
Breakfasting like a champion! Bowls of oatmeal for daughter and me (her’s is the one with chocolate) and also some apple-rhubarb soup to drink :)
@chromalogue
Happy Monday Cooking to you :) As a starter we’re having a tossed salad with lettuce, feta cheese, capers, chives, mini plum tomatoes, and green grapes. As a main course we have a waffle with cottage cheese, sautéd red onion, cucumber, chives and warm-smoked salmon with oven-baked sweet potato with feta cheese, chives, mild chilli pepper and poppy seeds on top. As a dessert we’re having a skillet cookie that has dark chocolate chips and pecans in it, served with Ben and Jerry’s Blondie Brownie. Of course.
This one goes to my new followers and @chromalogue @humbae @zwerven @nowhereboyg @renebu and @minolyn! Share if you think someone needs a some food-love in their day <3
Hele hemmeligheten til sprø søtpotetfries ligger i en spesiell ingrediens. Si farvel til slappe søtpotetfries med dette enkle trikset!
A recipe for sweet potato fries @lundsdotter eg tenkte om dæ, hvis du fortsatt trenger det.. :)
I made a smörgåstårta ✌
In Finland we have these at weddings and funerals and graduations
My December 23rd brunch, rice porridge with sweet dark rye bread and warm-smoked moose!
I made some eggnog last night. It came out wonderfully sweet and frothy, just the way I like it!