Posts Tagged ‘creme fraiche’

AUBERGINES WITH HARICOT BEANS

Tuesday, July 17th, 2012

Aubergines with Haricote beans

This luscious looking vegetables (with its purple colour) not only do they make you want to eat them, it gives you the opportunity to prepare it in different ways , i.e. frying, add to soups, salsa with avocado, make it into ratatouille,  etc! I hope you’ll enjoy this simple recipe with haricot beans.

Ingredients: 2 aubergines cut lengthwise thinly;

400 gr of haricot beans in tin, drain and discard to water

1 small tin chopped tomatoes

4 tbsp breadcrumbs

4 tbsp of Parmesan or Cheddar cheese

1 Medium sized onions, peeled and chopped

2 garlic cloves, chopped.

1 thumbsized ginger,  grated

½tsp fresh thyme or dried

75gr basil , chopped and reserve some for garnishing

50gr creme fraiche

Salt and freshly ground black pepper

Method: Heat oven 220c/200c/Gas 7

Lay aubergines in a flat dish and sprinkle with salt. Allow to rest to 30mins and drain the water. Fry dry on both sides on medium heat until brown. Remove and set aside. Meanwhile, fry all the ingredients with the exception of the creme fraiche and cheese. When cooked,  mix the sauce with the creme fraiche.Add the beans. Stir well and check seasoning. Grease a baking dish, line with alternate layers of aubergine, then cheese and tomato sauce until all is used up. Sprinkle with the remainder of cheese and breadcrumb. Bake in the oven for 25 mins by this time it should be golden brown. Serve with French crusty bread for a light supper.

Voila!!

 

 

 

 

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Posted in Main Courses - Vegetarian, Recipes, Vegetables | 1 Comment »

CARROTS WITH KAFFIR LEAVES SOUP

Saturday, May 5th, 2012

Carrots & Kaffir leaves soup

Carrots & Kaffir leaves soup

This soup is one of the many ways  of making sure that you’ve got a dose of vegetables. I’ve chosen carrots as one of my favourite vegetables, made it into a soup with a touch of Oriental. It is packed with nutrients and makes our bodies work  more efficiently.

Ingredients: (4)

4 Medium-sized carrots, peeled and cubed

1 Medium onion, peeled and chopped

2 garlic cloves, peeled and chopped

1thumb sized ginger, crushed

2tbsp vegetable oil

1 large tomoat, skinned, deseeded and chopped

1 large potato, peeled and cubed

3 Kafir leaves

1 stock cube (of your choice) dissolved in 700ml of warm water

1 small tub of creme fraiche for garnishing

Heat oil in pan and add onions, garlic, ginger, tomotoes, kaffir leaves and sautee for 5 mins on medium heat, stirring all the time. Now add carrots and potatoes, cook for another 5 mins and add the stock, bring to boil, reduce heat and simmer for 25mins until potatoes and carrots are cooked. Check seasoning and add crushed black pepper. Cool and put in a liquidiser for a smooth consistency. Serve in individual bowls with a dollop of  creme fraiche with French garlicy bread.

Greetings and enjoy!!

 

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Posted in General, Main Courses - Vegetarian, Recipes, Soups, Vegetables | 1 Comment »