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Enjoying the long weekend
Apr. 24th, 2011 06:41 amGood intentions went the way of many of their siblings on Friday, mostly because I was so bored at work -- absolutely nothing to do -- that I started looking at recipes. So I went home and ate a lovely tomato-mozzarella-young garlic salad, after which I was not only garlicky but also unfit for any physical activity. Friday was therefore declared no-sports day and spent reading, watching TV (Mars Attacks -- still great!) and cuddling various cats. And cooking a luxury dinner with shrimps, asparagus (green), more young garlic, soy sauce and chilli. Yum.
Thus fortified, I went running yesterday morning: 30 min quick uphill walk, 50 min running, 30 min walk downhill. And in the afternoon Pinar and I played 2 hrs tennis, which was more fun than elegant, but having fun was the whole point.
Since what I made yesterday for dinner was really good, here's the recipe:
Cut three (depending on their size of course) aubergines into slices length-wise, put on baking tray lined with baking paper (NOT aluminium foil -- you'll never get them off) overlapping a bit, sprinkle generously with olive oil and salt, put in the oven at 180° for about 45 minutes (rather high up). Boil potatoes, 5 or 6 if they're big.
Mix 500ml of cooking cream with 2 whole eggs and grate cheese (I used Gouda, but parmesan will do as well, or any yellow cheese with a not-too-sharp taste). Season with salt, pepper and nutmeg.
Cut cherry tomatoes -- must be ripe and sweet but firm -- in half, mix with a few cloves finely chopped garlic and herbs like basil, oregano or thyme. NO SALT!
Roughly slice a few onions and fry over low heat until they're soft and sweet.
Peel boiled potatoes and cut in lengthwise slices.
Oil a lasagna form and put in:
layer of aubergines, layer of toast cheese, layer of potaoes, half the cream-and-cheese mix, onions, potatoes, rest of the cream-and-cheese mix, aubergines. Sprinkle cherry tomatoes on top (i.e. no complete layer) and off into the oven at 180°, for about 1,5 hours.
As I said, don't put salt on the tomatoes, because if you do they leak juice, which looks rather disgusting and adds unnecessary liquid.
Unless you're too hungry when the dish comes out of the oven, let it sit for about 15 minutes -- it will be even better, yummy underneath, and the tomatoes add a bit of a fruity tang.
Eaten with a salad, this is an excellent vegetarian main dish, but you could also serve it as a side dish to go with a steak or grilled lamb. Or fish, come to think of it
Thus fortified, I went running yesterday morning: 30 min quick uphill walk, 50 min running, 30 min walk downhill. And in the afternoon Pinar and I played 2 hrs tennis, which was more fun than elegant, but having fun was the whole point.
Since what I made yesterday for dinner was really good, here's the recipe:
Cut three (depending on their size of course) aubergines into slices length-wise, put on baking tray lined with baking paper (NOT aluminium foil -- you'll never get them off) overlapping a bit, sprinkle generously with olive oil and salt, put in the oven at 180° for about 45 minutes (rather high up). Boil potatoes, 5 or 6 if they're big.
Mix 500ml of cooking cream with 2 whole eggs and grate cheese (I used Gouda, but parmesan will do as well, or any yellow cheese with a not-too-sharp taste). Season with salt, pepper and nutmeg.
Cut cherry tomatoes -- must be ripe and sweet but firm -- in half, mix with a few cloves finely chopped garlic and herbs like basil, oregano or thyme. NO SALT!
Roughly slice a few onions and fry over low heat until they're soft and sweet.
Peel boiled potatoes and cut in lengthwise slices.
Oil a lasagna form and put in:
layer of aubergines, layer of toast cheese, layer of potaoes, half the cream-and-cheese mix, onions, potatoes, rest of the cream-and-cheese mix, aubergines. Sprinkle cherry tomatoes on top (i.e. no complete layer) and off into the oven at 180°, for about 1,5 hours.
As I said, don't put salt on the tomatoes, because if you do they leak juice, which looks rather disgusting and adds unnecessary liquid.
Unless you're too hungry when the dish comes out of the oven, let it sit for about 15 minutes -- it will be even better, yummy underneath, and the tomatoes add a bit of a fruity tang.
Eaten with a salad, this is an excellent vegetarian main dish, but you could also serve it as a side dish to go with a steak or grilled lamb. Or fish, come to think of it
