Lebanese Moussaka with Green Peppers

As promised here's the recipe of the lebanese moussaka. Traditionally, it doesn't have green peppers in it, but the one I had in this lebanese restaurant in Greenwich a few weeks ago did, and I think they taste gourgeous!

Ingredients are few, and making this dish is really simple and quick, as long as you have all things prepared, like the roasted aubergines, which you can do up to two days in advance.

This is great to be eaten both as a starter and as a main dish.

Here follow what you need to replicate it:

2 Roasted Aubergines (CLICK HERE)

15-20 Long Green Peppers

1 can of Chickpeas

1 can of Chopped Tomatoes

1 Big Shallot

2 Gloves of Garlic

3 tbs of Tomato Paste

3 tbs of E.V. Olive Oil

1 ts of Smoked Paprika

Salt and Pepper to taste

Fresh Parsley

Preheat the oven at 200°.

Wash the peppers, then cut them in half and get rid of the seeds.

Place the peppers on a tray, sprinkle on some olive oil and salt, and bake for 30 mins on grill mode, turning them half way.

In the meantime, chop the onion and the garlic and allow them to cook in a wok with some olive oil and a splash of water for about 5 mins.

Add the chopped tomatoes, the chickpeas and season with some smoked paprika, pepper and salt. Add the tomato paste and a couple of glasses of water, then cook for about 15 mins.

In the meantime peal off the skin of the aubergines and put the filets in a bowl.

Once the green peppers are cooked, add them into the wok and cook for others 15 to 20 mins. Combine the aubergines filets during the last 5 mins of cooking.

Serve your moussaka at room temperature with some fresh parsley finely chopped.

Giant Cous Cous with Butternut Squash, Feta Cheese and Sun Dried Tomatoes

This is literally one of the best cous cous I've ever made!
I think the balance between the richness of the sun dried tomatoes along with the sweetness and the bland taste of the butternut squash, and last-but-not-least the saltiness of the feta cheese gives this dish the right amount of deliciousness that will make your taste buds dance all day long!

For 2 to 3 servings:
150 grams of Giant Cous Cous
70 grams of Feta Cheese
1 Little Butternut Squash
10 Sun Dried Tomatoes (in oil)
Rosmary
E.V. Olive Oil
Salt and Pepper to taste

First wash the squash... look at that, isn't it pretty? XD

I feel so sorry I have to peel you and cut into pieces, but here goes... (!) 

Place the pieces into a large tin, spread over some extra virgin olive oil and season with some rosmary, salt and pepper.

Cook into the oven at about 200° for around 40 to 50 mins, until soften.

Boil the cous cous according to the instructions on its box. 
Chop both the sun dried tomatoes, the squash and the feta cheese. Add some other olive oil to taste, mix well and serve :) 

Aubergine & Feta Pie

Hello there! 
Today I was so into experimenting and suddenly this recipe has started to take form into my brain.
To be fair.. This is how it started.. Basically yesterday I've roasted 2 medium aubergine to try to reproduce one very delicious lebenase Moussaka (click here for the recipe) I had last Sunday at Greenwich.. Roasted, indeed, as I'm not such a fan of fried veggies and, of course, I always try not to cook caloric meals at home... Anyway! I wasn't really in the mood for another Moussaka to be honest (but don't be worried, I'm going to make it asap, so stay tuned if you wanna find out more ;) ) so here it goes!

Make sure you have:
2 Medium Aubergines
3 Medium Potatoes
100 gr of Feta Cheese
1 Egg
1 Glove of Garlic
Parsley
1 Piece of Bread
Salt and Pepper to taste
E.V. Olive Oil
Bread Crumbs
Parmesan or Grana Cheese

First things first: let's roast the augergine!
Wash them and pierce the skin all around with a fork and roast the aubergines for about 3-4 mins per side on a very hot pan. In the meantime preheat the oven at 200°.
Once the aubergines are cooked, transfer them into a tin and bake for about 30 to 40 mins, turning them once.
After this step, place them into a plastic bag while they're still hot (mind your fingers!) and allow to chill overnight.

Now it's time to peal off the skin and put the filets into a bowl.

I really do love the consistency, they literally mealt in the mouth, yum!

Let's add now the bread (previously soften and drained into some warm water), the feta cheese, the garlic and the parsley, finally chopped, the egg, the salt and the pepper.

Mix well until you reach a texture that looks similar to this:

Pour about 1 tablespoon of E.V. Oil into a 500 grams plum cake mould and coat all sides with some bread crumbs.

Peal & slice the potatoes, then line them on each side of the tin.

Fill with the aubergine and feta mixure..

..then cover with another layer of sliced potatoes.

Spread over some other bread crumbs and some grana or parmesan cheese, then allow to cook for about 45 mins at 180°.

This is how it will look like still in the tin..

..And this is how it is on a plate, upside down :)

Whole Grain Barley, Spinach and Feta Salad

To make this easy-peasy recipe all you need for 4 to 5 servings is:

300 gr of Whole Grain Barley
100 gr of Frozen Spinach Cubes (better if finely chopped)
100 gr of Feta Cheese
5 Mints Leaves
1 Glove of Garlic
Salt, Pepper & E.V. Olive Oil to taste

Wash and rinse the barley then boil it in a generous amount of water for about 30 mins (or according to the instructions of its pack).

In the meantime, cook the spinach in a pan with a couple of table spoons of oil, a pinch of sea salt and the garlic glove, finaly chopped (if you don't like its taste, you can leave it whole and remove it before assembling the dish). This would take about 10 mins at medium heat.

Once the barley is cooked, drain it then allow both the spinach and the barley to chill.

Roughly break the feta cheese in a bowl, then add the barley, the spinach and the mint leaves finaly chopped.

Season with a couple of table spoons of olive oil, pepper and more sea salt to taste.

Best served cold or at room temperature. 

Xmas Pan Brioche Wreath with Shitakee and Porcini Mushrooms, Brie and Spinach

Ehmm, ehmm! 
Now it's really been a looong while since I haven't posted a little-tiny recipe. My apologies.

Hope you'll forgive me after taking a glance at this tastefull recipe I'm posting right now. 
It's a delicious pan brioche with a really rich and greedy filling. 
Allow me to suggest this dish for a Christmas or New Year's Eve buffet.

Ingredients:
..for the dough..
500 gr of Plain Flour
200 gr of Room Temperature Skimmed Milk
100 gr of Corn Seed Oil
2 Eggs
10 gr of Salt
12 gr of Yeast
1 tablespoon of Honey

..for the besciamella sauce..
300 gr of Skimmed Milk
30 gr of Corn Seed Oil
30 gr of Plain Flour
Grated Nutmeg
salt

..for the filling..
400 gr of Frozen Spinach
10 gr of Dried Porcini Mushrooms
20 gr of Dried Shitakee Mushrooms
40 gr of Brie Cheese
1 glove of Garlic
1 tsp of Onion Powder
2 tbp of Light Soy Sauce
2 tbp of E.V. Olive Oil

Make the dough by mixing all the ingredients in the following order: flour, yeast, honey, eggs, oil, milk and salt. Let it prove for about 1 hour (the more the best).

In the meantime let's take care about the filling: 
Let the dried mushrooms idratate first by placing them into a bowl and pouring them over some boiling water (enough water to cover them entirely). Wait for 30-40 mins then dry them.

In a casseroule pour a couple of tablespoons of extravirgin olive oil, an hint of onion powder, 1 garlic glove grated, salt, pepper and the spinach. Allow to cook at low heat for around 15-20 mins (covered).
Slice the reidrated mushrooms into thin stipes and add them to the spinach mixture. 

Cook for another 10-15 more then add the soy sauce.

In another smaller pot make the besciamella sauce: mix together the flour and the oil, then add very carefully the milk keep stirring with a whisk. Add some grated nutmeg and salt to taste and cook it at low heat until thicker (for around 7 mins stirring all the time).
Add the brie cheese to the besciamella sauce and let it melt at low heat. 

Combine both mixtures and allow to cool down.

Take the dough, divide it into two and roll each piece into a rectangle. 
Fill each rectangle with part of the filling and wrap it into a sausage shape.

Plait both rolls and give them a wreath shape. Seal the wreath with some water and apply some cherry tomatoes pierced with a wooden stick.

Allow to prove for about 1 hour more.
Preheat the oven at 200° C and cook the pan brioche wreath for 30-45 mins, until golden brown.

 Serve lukewarm and enjoy :)

Merry Christmas y'all folks! 

Split Black Urad & Butternut Squash Soup

I know, I know..It's been a while since I haven't post a recipe on here. 
Today I must do an exception for this lovely soup I made yesterday.
It's pretty easy and quick to make (except for the cooking time, to be honest!) and also very very tasty!

Ingredients (6 servings)
250 grams of Split Black Urad
100 grams of Pearl Barley
1 medium Butternut Squash (cubed)
2 medium Potatoes (cubed)
1 big Red Onion (roughly chopped)
2-3 gloves of Garlic (cut in half)
1 branch of Rosemary
1 ts of Onion Powder 
1/2 ts of Nutmeg Powder
3 tbs of Extra Virgin Olive Oil
1 tbs of Vegetable Bouillon Powder
2 tbs of Tomato Paste
1 tbs of Mixed Herbes
Hot Water
Salt & Pepper to taste

Simply combine all the ingredients in a pot and casserole it al low heat for around 1 hour (until both the split black urad, the barley and the butternut squash became tender), adding a cup of hot water every 5 or 10 mins. 
Serve hot or at room temperature.
For an extra flavour add some smoked paprika to taste.
Enjoy :)

Insalata di Orzo, Legumi e Verdure

Ricetta ricca e gustosa che ben si presta a esser trasportata in ufficio o per una gita fuori porta. Ottima sia appena preparata che dopo un paio di giorni, conservata in frigo.

This rich and tasty dish is perfect to be enjoyed on lunch time in the office or in a lovely day out.

Ingredienti per 6 persone:
350 grammi di orzo perlato
1 vasetto di ceci precotti
150 grammi di piselli (freschi o surgelati)
150 grammi di fagiolini
1 peperone rosso
1/2 zucca butternut
3-4 spicchi di aglio
1 manciata di prezzemolo
3-4 cucchiai di olio di semi
3 cucchiai di curcuma
2 cucchiai di salsa di soia leggera
un pizzico di semi di coriandolo macinati
1 cucchiaino di dado granulare vegetale
sale

Ingredients for 6:
350 gr of pearl barley
1 can of chickpeas
150 gr of green peas (fresh or frozen)
150 gr of green beans
1 red pepper
1/2 butternut squash
3-4 cloves of garlic
1 handful of parsley
3-4 tbs of vegetable oil
3 tbs of curcuma
2 tbs of light soy sauce
1 pinch of grated coriander seeds
1 ts of vegetable bouillon powder
salt

Bolliamo l'orzo per circa 30 minuti in acqua bollente in cui avremo aggiunto sale e dado granulare.

Tagliamo a listarelle il peperone e lo saltiamo in padella capiente (preferibilmente un wok) per una decina di minuti con aglio, olio e sale. 
Una volta cotto, lo mettiamo da parte e cuociamo nella stessa padella, in cui avremo lasciato l'aglio, anche la zucca tagliata a dadoni. 
Lasciamola intenerire per un'altra decina di minuti, dopodiché aggiungiamo i piselli. 
Dopo circa 5 minuti possiamo incorporare i ceci precotti e di nuovo il peperone.
Aggiungiamo ora un mestolone del brodo di cottura dell'orzo, la curcuma e la salsa di soia. Spegniamo il fuoco.

Circa 5 minuti prima di scolare l'orzo, mettiamo a bollire nello stesso contenitore anche i fagiolini, tagliati a pezzetti di circa 1,5/2 centimetri.

Scoliamo orzo e fagiolini e li andiamo a incorporare nel wok con tutte le verdure. Facciamo insaporire qualche altro minuto a fiamma vivace, spegniamo il fuoco e spolveriamo coi semi di coriandolo e del prezzemolo tritato fresco.

Put the water to boil, add a pinch of salt, the bouillon powder and the pearl barley. Allow to cook for around 30 mins.

Slice the red pepper. In a large pan (preferably a wok) pour the vegetable oil, the garlic and the pepper. Cook for about 10 mins at medium heat. Once the pepper is tender, move it into a plate. Leave both the garlic gloves and the oil in the pan, then cook also the butternut squash for 10 mins, previously cut into cubes.
Now add the peas, heat for about 5 mins then add the chickpeas and the pepper.
Pour a generous spoonful of vegetable broth, the curcuma and the soy sauce. Turn off the heat.

About 5 minutes before the pearl barley is cooked, add to boil the green beans, roughly chopped into pieces of about 1.5-2 cm. 

Once both the pearl barley and the green beans are cooked, drain them then combine with the veggies.
Turn on the heat and mix well for a couple more minutes.
Serve with the coriander seeds powder and some fresh minced parsley.