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Full Online Book HomeLearning KitchenEthnic_misc - Eggplant Catalana
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Ethnic_misc - Eggplant Catalana Post by :newberrg Category :Learning Kitchen Author :Unknown Date :February 2012 Read :1763

Click below to download : Ethnic_misc - Eggplant Catalana (Format : PDF)

Ethnic_misc - Eggplant Catalana

4 large eggplants
1 medium size onion
garlic to taste
1/4 liter oil
1 lb fresh tomatoes
6 walnuts
fresh persil
1 cup of chicken or beef stock

Cut the eggplant in slices crosswise, with their skin, sprinkle with salt and let rest 10 minutes. Drain, dry and fry in hot oil. Put aside.

In an earthenware pot with a little oil, fry the peeled and minced garlic, with the peeled and minced onion. When done, add the peeled tomatoes cut in small pieces, and when cooked, add the eggplant. Salt and pepper to taste, and then add the walnuts, processed coarsely in a food processor and stirred in the cup of stock.

Cook at very low heat until not too liquid. It is served in the earthenware pot in which it was cooked, and can be served with a fried egg per person if desired.
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Ethnic_misc - Eggplant Mourapa (sweet Eggplant Preserves) Ethnic_misc - Eggplant Mourapa (sweet Eggplant Preserves)

Ethnic_misc - Eggplant Mourapa (sweet Eggplant Preserves)
1 kg baby eggplants, 2 lbs Lime water: 1/2 kg (*) burnt lime (gir or kir) for 5 L (**) water water, for rinsing 11/2 kg sugar, 3 lbs 400 gr water, 131/4 fl ounces cloves, cinnamon, cardamon, to taste Choose baby eggplants no bigger than 5-6 sm. Peel them with peeler and place in lime water for 40 minutes. Rinse with cold water and strain. Boil water and place strained eggplants in boiling water, cook for 5-7 minutes, drain water and cool down eggplants. Make syrup, bring it to boil and place cooled eggplants in it. Cook

Ethnic_misc - Czechoslovakian Potato Dumpling Ethnic_misc - Czechoslovakian Potato Dumpling

Ethnic_misc - Czechoslovakian Potato Dumpling
Yield: 1 servings 6 medium Potatoes 1 Egg yolk 1 1/2 ts Salt 1/2 Cup All-purpose flour Boil peeled potatoes in small quantity of water. Drain potatoes thoroughly.Rice potatoes through hand held masher/ricer. On floured board, gradually add flour working mixture into dough with hands. Shape potato mixture into a long roll and cut into 10 slices. Drop dumplings into boiling water and boil gently about 5 minutes. Drain dumplings on paper towel.The dumplings are fully cooked after the boiling process, but traditionally, Czechoslovakians then melt butter in a heavy frying pan, and fry the dumplings until they