The last evening at my parents place for this time was a very nice one. We were cooking together at home and I really enjoyed the company of my mother, father and Edith Piaf very much.
We prepared stuffed aubergine, it was again something I had learnt at my cooking course. I guess most people already know how to prepare stuffed aubergine but there is one secret ingredient to add which makes the whole difference; grinded almonds. It absorbs the liquid from the vegetables and gives a round complete taste. Delicious!
The recipe below is good for approximately 3 people. The filling can of course be what you have at home, but the little trick is to not forget the almond, the love and attention..
We prepared stuffed aubergine, it was again something I had learnt at my cooking course. I guess most people already know how to prepare stuffed aubergine but there is one secret ingredient to add which makes the whole difference; grinded almonds. It absorbs the liquid from the vegetables and gives a round complete taste. Delicious!
The recipe below is good for approximately 3 people. The filling can of course be what you have at home, but the little trick is to not forget the almond, the love and attention..
Ingredients
2 aubergines, Olive oil, onion, little garlic, 2 tomatoes, 1 paprika or red pepper, 10 mushrooms, 5 grinded almonds and 100 gr fresh (green cheese) / seasoned (mature) ovine cheese or goat cheese, fresh parsley, salt and pepper.
2 aubergines, Olive oil, onion, little garlic, 2 tomatoes, 1 paprika or red pepper, 10 mushrooms, 5 grinded almonds and 100 gr fresh (green cheese) / seasoned (mature) ovine cheese or goat cheese, fresh parsley, salt and pepper.
How to make it
It's actually very easy to prepare, and I guess impossible or at least hard to fail. Cut the ends of the aubergines, and divide them into two. Scrap out the pulp with a spoon and cut it into small pieces. Cut also all the other ingredients into small cubes and fry it together a little bit. Start with the onion and add the other ingredients little by little. Paprika takes a while to make soft so it should go second when the onion are golden soft. Add the grinded almond, and the salt and pepper according to your taste and as much love and attention as possible. Put the mixture in the scraped aubergines. Bake it in the owen for approximately 25 minutes in 200 degrees. Ready!
It's actually very easy to prepare, and I guess impossible or at least hard to fail. Cut the ends of the aubergines, and divide them into two. Scrap out the pulp with a spoon and cut it into small pieces. Cut also all the other ingredients into small cubes and fry it together a little bit. Start with the onion and add the other ingredients little by little. Paprika takes a while to make soft so it should go second when the onion are golden soft. Add the grinded almond, and the salt and pepper according to your taste and as much love and attention as possible. Put the mixture in the scraped aubergines. Bake it in the owen for approximately 25 minutes in 200 degrees. Ready!
Enjoy!!
Again the importance of love and attention
I think I said it in another blog post, but it cannot hurt to repeat that love, attention and good ingredients would be the basic for cooking, and the rest comes with practice. Cooking at home, I imitated a bit a TV-cook; I made sure to have enough time to prepared everything in advance - washing, cutting and measuring. Great fun! The difference is in the details. And eating it with love and attention will help to make even the simplest dish delicious; to enjoy the taste and the structure of the food consciously and to fully appreciate the company around the table. Again the difference is surely in the details.
And Edith contributed for sure to the harmonic atmosphere by filling the kitchen with her beautiful voice. And a little bit of dancing in the kitchen added to the happiness and love even if it likely did decreased a little bit of attention to the cooking...:)
I think I said it in another blog post, but it cannot hurt to repeat that love, attention and good ingredients would be the basic for cooking, and the rest comes with practice. Cooking at home, I imitated a bit a TV-cook; I made sure to have enough time to prepared everything in advance - washing, cutting and measuring. Great fun! The difference is in the details. And eating it with love and attention will help to make even the simplest dish delicious; to enjoy the taste and the structure of the food consciously and to fully appreciate the company around the table. Again the difference is surely in the details.
And Edith contributed for sure to the harmonic atmosphere by filling the kitchen with her beautiful voice. And a little bit of dancing in the kitchen added to the happiness and love even if it likely did decreased a little bit of attention to the cooking...:)
La Vie En Rose..
Posts
Anyone who knows how to add a you tube video to the blog post????? I tried to add La Vie En Rose, but didn't quite manage. Thanks in advance!!
ReplyDeleteBodil, you copy the code in the 'embed' line next to the video and you paste it in the 'Edit html' writing option (and not the compose one).
ReplyDeleteWhy didn't you embed Edit Piaf's song 'J'ai farci mon aubergine....'?
I like this meal. I have done it as well but without the almonds. I can't wait to give it a try with the almonds. Stuffed zucchini is also good:-)