How To make Eggplant Provencale

Auberginen-Käse-Salat. Einfaches und leckeres Rezept # 146

#Salat #Aubergine #Rezepte
Zutaten:
Aubergine - 400 g.
Zwiebeln - 1/2 Stck.
Zitronensaft - 1 Esslöffel
Tomaten - 200 g.
Caciotta-Käse - 100 g.
Knoblauch - 2 Nelken
Olivenöl - 1 Esslöffel
Salz
Schwarzer Pfeffer
Petersilie
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Ингредиенты:
Баклажан - 400 г.
Лук - 1/2 шт.
Лимонный сок - 1 ст.л.
Помидоры - 200 г.
Сыр брынза - 100 г.
Чеснок - 2 зубчика
Оливковое масло - 1 ст.л.
Соль
Перец черный
Петрушка
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Ingredienti:
Melanzane - 400 g.
Cipolle - 1/2 pz.
Succo di limone - 1 cucchiaio
Pomodori - 200 g.
Caciotta - 100 g.
Aglio - 2 chiodi di garofano
Olio d'oliva - 1 cucchiaio
sale
Pepe nero
prezzemolo
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Ingredients:
Eggplant - 400 g.
Onions - 1/2 pc.
Lemon juice - 1 tablespoon
Tomatoes - 200 g.
Caciotta cheese - 100 g.
Garlic - 2 cloves
Olive oil - 1 tablespoon
salt
Black pepper
parsley
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Ingredientes:
Berenjena - 400 g.
Cebollas - 1/2 pieza
Jugo de limón - 1 cucharada
Tomates - 200 g.
Queso caciotta - 100 g.
Ajo - 2 dientes
Aceite de oliva - 1 cucharada
sal
Pimienta negra
perejil
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Ingrédients:
Aubergine - 400 g.
Oignons - 1/2 pc.
Jus de citron - 1 cuillère à soupe
Tomates - 200 g.
Fromage caciotta - 100 g.
Ail - 2 gousses
Huile d'olive - 1 cuillère à soupe
sel
Poivre noir
persil
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Ingredientes:
Berinjela - 400 g.
Cebola - 1/2 un.
Suco de limão - 1 colher de sopa
Tomate - 200 g.
Queijo caciotta - 100 g.
Alho - 2 dentes
Azeite - 1 colher de sopa
sal
Pimenta preta
salsa

AUBERGINES FARCIES GRATINÉES ???? Recette végétarienne ???? Deli Cuisine

AUBERGINES FARCIES GRATINÉES ???? Recette végétarienne.

Procurez vous mon e-book de recettes GRATUIT par ici ????

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Ingrédients :

2 aubergines
1 oignons
1 poivron vert
1 poivron rouge
3 tomates
170g de champignons
Coriandre
3 gousses d’ail
Sel, poivre, cumin, paprika
150g de fromage râpé

Vidéos populaires sur la chaîne :

Le gâteau qui pleure :
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brioche sans beurre et sans pétrissage :
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Yaourt maison sans yaourtière:
Kinder délice XXL :

#RecetteVegan #RecetteLegumes #DeliCuisine

Ratatouille (French Provencal Vegetable Stew / Side)

I'm not going to lie to you. I was never one to jump up and down with anticipation at the thought of Ratatouille. You'd never catch me ordering it at a restaurant, and it's not the first thing I'd think of making using leftover vegetables. It just never sounded, well, exciting.

How terribly wrong I've been all this time. It turns out I just never knew how to make it properly, and how good it can be when it is.

Look, ma! Finally growing up! ????

PRINT RECIPE:

Confit of zucchini and tomato (tian provencale)

This provincial specialty from chef Roger Vergé is a confit of vegetable made of finely sliced zucchinis tomatoes and onions that are baked in the oven on a bed of onion with olive oil , a hint of garlic and crushed bay leaves. Get the recipe here:

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????????INGREDIENTS???????? ( for a 24 cm /9.5 inch ceramic quiche pan)
3 medium size onions
700 grams courgettes /1.5 pounds (roughly the same diameter as the tomatoes)
6 medium size tomatoes (around 600 grams/ 1.3 pounds)
2 garlic cloves
150 ml /5 fluid oz olive oil (100 ml before cooking and 50 ml after)
2 large bay leaf finely chopped
salt and pepper

notes:
- It is hard to say the exact numbers of courgettes (zucchinis) needed as they all vary in shape and size so just make sure you buy a bit extra just in case.

- when you buy them, the tomatoes and the courgettes must be firm ot the touch.

- oven cooking time and temperature: 1 hour at 200 degrees celsius / around 400 Fahrenheit

Pair with grilled white meats fish or chicken hot or cold.
for vegetarians just with a bt of toast with feta cheese on the side and a touch of balsamic vinegar.

Drink a rose wine cote de provence with it.


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UTENSILS AND COOKWARE STARTER KIT:

The cast iron pan I always use:

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The Mauviel pan I use plus good copper models:

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Great all around cutting board (polypropylene):
Heavy duty cutting board (wood):

Essential utensil set:

Kitchen scales Us Oz and metric grams:

Measuring cups set:


Great starter cookware set (tri-ply clad):

A good nonstick pan:

A Great cast iron enameled French made pot (Staub):

KNIVES AND KNIFE SETS:
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Great value chef knife:

Forged knife set (mercer culinary):

Fibrox knife set (victorinox):


GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING
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Great books for home cook (from Leiths school foof and wine):
How to cook:
How to cook pastry:
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For people wanting to learn technique like in culinary school:
The professional chef:

Le garde manger:

Paul Bocuse Institute culinary book:

The complete robuchon:

The professional Patry chef:

Baking and pastry, mastering the art:

Beautiful French Pastry recipe book:


CULINARY REFERENCE GUIDES:
*************************************
Escoffier culinary guide (in english):

Larousse gastronomique:

Le repertoire de la cuisine (in english):

World atlas of wine:

RECETTE DES AUBERGINES A LA PROVENCALE

Toutes les étapes de la recette.

Non friggere più le melanzane ma cucinale in questo modo semplice e delizioso! ????

Non friggere più le melanzane ma cucinale in questo modo semplice e delizioso! ????

Ingredienti:
1 Melanzana
sale, pepe, aglio in polvere
Olio d'oliva 30 ml
2 mozzarelle
Passata di pomodoro 60g circa
Prezzemolo ( oppure basilico )
sale, pepe
Olio d'oliva
Infornare a 180 per circa per il primo tempo 20 minuti poi dopo 15 minuti circa.

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