Monthly Archives: October 2014

Olives in bottle
A very easy and effortless recipe for curing olives. It can be applied to all olive, sufficient fit to pass the mouth of the plastic bottle. From radicio.com.
5 stars rate, from 4 Chefs

Preparation time: 10 minutes | Cooking: 1 minutes | Total time: 11 minutes
Recipe for: 850 g. about olives

Nutrition information per 100 g. ripe olives
Calories: 167 Calories | Fat: 17 g.


Ingredients:
olives: 800 - 900 g. (black, green, small or large, provided they are similar to the bitterness evenly)
Thick salt: 80 - 90 g.
Water: as getting
Ελαιόλαδο : 1 tablespoon

Directions:
1. Wash the olives and an empty water bottle, of 1,5 l.
2. Place the olives in the bottle, a - a, the orifice. Depending on the size of olives, will take 800 - 900 g. olives. If you want to weigh the filled bottle, having in mind that empty, capless weighs about 40 g.
3. Add the bottle, coarse salt, equal to the 1/10 the weight of the olives used e.g.. if the olives were 800 g. will add 80 g. salt.
4. Add the water bottle until they are covered olives. Add olive oil on top (no need to stir the bottle to melt salt, will only melt in a few days).
5. Leave the bottle in a dry and cool place, capless. In a bit, the bottles will be released air bubbles. The whole procedure takes about a month (a little more if the olives are green). Throughout check and fill if necessary water.
6. After a month, close the bottle until use. Because the olives are not easily come out of the bottle, with thick cut scissors or knife carefully to the top of the bottle and empty, along with the brine in the bowl or glass jars. If you want to add vinegar jars and / or herbs of your choice.

Prepared in 27 October 2014 by Luise

Lasagna with eggplant
Wonderfully, delicious lasagna, with eggplant in tomato sauce and cheese. A hearty dish without meat! From radicio.com.
5 stars rate, from 3 Chefs

Preparation time: 40 minutes | Cooking: 50 minutes | Total time: 1 hour 30 minutes
Recipe for: 6 servings(large)

Nutrition information per 1 portion
Calories: 420 Calories | Fat: 29 g.


Ingredients for lasagna:
Flour: 300 g.
Eggs: 3 very big
Materials recipe for the filling:
Flasks eggplants: 2 large (or 3 moderate)
Chopped garlic: 2 cloves
Ελαιόλαδο : 4 tablespoons
peeled Roma tomatoes: 2 preserved 400 g.
Thyme: 1/2 teaspoon
Salt, pepper: as you like
Ζάχαρη : little, if sour tomatoes
grated semi cheese: 150 g. (eg. gouda, Cheddar, Edam etc.)
Grated hard cheese: 1 1/2 mug (eg. Parmesan, pecorino, parmesan etc.)
Ingredients for the sauce:
Butter: 2 tablespoons
Flour: 2 tablespoons
Milk: 1 mug
Salt, white pepper: as you like
Grated nutmeg: 1 - 2 pinches
Crumbs toast: 1 tablespoon

Directions:
1. Wash the eggplant and cut into 4 along. Then cut each quarter into very thin slices, 3 - 4 mm max. Salt them and put them in a colander.
2. Put in a bowl the flour and break the eggs into. Knead until you get a soft dough, about 10 minutes. Wrap the dough well and refrigerate for 30 minutes to rest.
3. Preheat oven to 200 degrees Celsius.
4. shake well aubergines from liquids churn. Heat a large skillet or saucepan olive oil and add the eggplant and garlic. Cook, stirring regularly 10 minutes.
5. Pass the tomatoes in blender or chop and add to eggplant. Add the thyme, salt and pepper. Simmer until the sauce thickens well. Try if you need additional little sugar.
6. Remove the dough from the refrigerator and divide into four. On floured surface open 4 leaves, in the pan size to use (They must be deep and not more than 25CH35)
7. Spread in pan, it 1/4 from aubergines. Sprinkle over the 1/4 from semi-hard cheese and 1/5 of hard cheese. Cover with a sheet. Continue until all materials (will little leftover cheese skiro, you need to sprinkle the sauce)
8. Melt butter in a saucepan and add the flour. Cook, stirring, 1 minute. Add the milk and continue whisking until the sauce thickens. Remove from the heat and add salt, pepper and nutmeg. Mix and spread over the lasagne. Sprinkle with the cheese and toast was.
9. Bake in the preheated oven for 30 minutes. Serve hot.

Prepared in 12 October 2014 by Luise