Carciofi Rosso: Meat Related Stats Infogram

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carciofi rosso: Meat Related Stats Infogram.

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Dolores.Haze

Aubergine Pâté and Chilli-Chocolate Cake

These delicious recipes come courtesy of the Vegetarian Kitchen.  

Aubergine Pâté:

• 3 aubergines, halved and cross-hatched
• 5-6 cloves garlic, peeled
• 80ml olive oil
• 5ml ground cumin
• 5ml paprika
• juice of 1 lemon
• salt and pepper to taste
• chopped fresh parsley for garnishing

Preheat oven to about 150 degrees celsius.

Place the aubergines and garlic in a roasting pan and drizzle with 45ml olive oil. Roast for about 45 minutes until tender.

  

Allow to cool and scoop out the aubergine flesh, discarding the skins.

Puree all the ingredients, except the parsley, in a blender or mash with a fork to the desired consistency.

Adjust the seasoning, top with lots of chopped fresh parsley (if desired) and serve with freshly baked, crust bread.

Chilli-Chocolate Cake

• 1.5 cups cake flour
• 0.5 cups sugar
• 3 tbsp cocoa powder
• 1 tsp baking powder
• 1 tsp bicarbonate of soda
• 0.5 tbsp ground cinnamon
• 0.5-1 tsp cayenne pepper
• 1 tbsp vanilla essence
• 1 tbsp grape vinegar
• 0.5 cups sunflower oil
• 1 cup water
• 2-3 tbsp icing sugar

Preheat over to 160 degrees celsius. Grease and flour a 20cm round cake tin (I used ramekins in this instance).

In a large bowl, stir together the flour, sugar, cocoa powder, baking powder, bicarbonate of soda and spices.

Make a well in the centre and add the vanilla essence, vinegar, oil and water. Stir until combined, but do not overmix.

Spoon the batter into the cake tin/ramekins and bake for 40-45 minutes or until a knife inserted into the cake comes out clean.

Once the cake has cooled, use a fine sieve to dust with the icing sugar.

Temptation

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pussy

Are you doing alright?
I still worry about you.



roasted.open.sandwiches

I love eating good food but I find it really difficult to commit to the whole 2 hour cooking-bonanza each time I do want to eat. So if and when something is easy, quick and healthy to make then you have my vote.

I'm going through a phase where all I want to eat is roasted open sandwiches (this phase will probably intensify over the next few weeks and result in my never being able to eat this meal again...but for now, it's freaking delicious).

I have been piling anything I can find onto the sandwiches and as such, it's a great way to get rid of those left-over, soon-to-expire, don't-know-what-to-do-with-them fridge items. Roasted tomatoes are the best as their flavour comes out in full-force and laces the rest of the toppings with a sweet, juicy tang. At the moment my favourite toppings are a combination of tofu, cucumbers, tomatoes, onions, avocado (in place of tofu), gherkins, garlic and capers. If you have some spare time, marinate the tomatoes, tofu and garlic slices in some balsamic vinegar and olive oil with rosemary, thyme, salt and pepper to taste.

Since the bread tends to dry out if left in the oven for too long (nevermind slice your palate to shreds), drizzle some olive oil onto the bread before adding the toppings. Add more olive oil and balsamic just before you put the sandwich in the oven. Set the oven to about 180 degrees celsius and grill for about 20 to 30 minutes.

YUM.

bursting with excitement for open sandwich #253.

 

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