Google+ Badge

Tuesday, 20 May 2014

beef stuffed aubergine with veggie tagliatelle

Cooking for family.
for around 5/6 people

what do we need? 

  • 500g minced beef/lamb up to u
  • 4 aubergines
  • 1 tomato
  • tagliatelle around 6 nests
  • 1 packet veggies for steaming
  •  (up to you which ones)
  • 1 onion, 2 garlic cloves
  • cheese for the top

how to make it? 

Cut onions, garlic, tomato, fry a bit until golden and soft. Add the beef, fry until cooked. Spice up with the spices you like. I used coriander, cumin, cayenne pepper, salt.

Scoop the flesh out of aubergines, sprinkle cumin, salt and pepper on top. put in to the microwave for around 4min to cook a bit.

cut the veggies into smaller chunks. boil salty water, put the pasta and the veggies, add a bit of oil, boil until cooked. drain.

stuff the aubergines with the meat, put on the baking tray with the foil. Cover the aubergines with the foil and put into the oven for around 30min, 200degrees


In the meantime, heat some milk with 2 triangles of soft cheese, until melted. put the veggie pasta into it. mix and spice up.


when the aubergines are ready, sprinkle with some cheese, put back to the oven until cheese melted.


Serve and enjoy :)

my version of serving :)


any comments? what is your favourite dish?

Wednesday, 7 May 2014

Goat cheese Risotto? por que no!

hola amigos y amigas!
Estoy escribiendo en español porque estoy en el camino a la lección español... (no sé si es correcto, perdón)
so! M & B changed our menu in the pub on Monday, and during cook-off we tried this delicious hearty goat cheese risotto. Geeeee! when I heard goat cheese I knew... I'd love it. very good. so I tried to do it at home, and since risotto is a primary school cooking, I cooked it for lunch today.
so, what do we need?
1 small red onion (I had a massive one so I used half)
bit of oil
1 and 1/2 goat cheese (100g one)
300g risotto rice
1 packet sundried tomato
half pepper (any colour)
2 cubes of veg/chicken stock, up to you which one
1l hot water
spring onion and rocket salad for garnish

how do we do it?

chop the onion and pepper, heat the oil, fry the onion and pepper until soft

add the rice and stir until its coated with oil
add the stock cubes, mix
add 1/3 of the hot water, stir until its all absorbed
add another 1/3 of water, stir 
add the rest of the water, cook and stir the risotto until its smooth and creamy, and the whole water is absorbed.
add the chopped goat cheese, mix until the cheese is melted
add the sun-dried tomatoes and spinach, mix
if you want, put a bit of rocket and spring onion to garnish on top of the risotto, on the plate.
enjoy :)