Aubergine/Eggplant
Versatile and mild. I often use egg plants as filling in stews or asian dishes, replacing meat in other dishes or as sides.
Month: August 2022
Courgette/Aubergine/Eggplant slices with tomato and mozzarella cheese
If you have some tomatoes and/or some courgettes that have seen better days – cook them. It doesn’t matter, if the skin is a bit wrinkled or have gone a bit soft. It doesn’t make a difference when they are cooked/oven roasted/fried or BBQ’ed. Ingredients …
Chicken blue cheese pasta
The other day, I did a pasta with a blue cheese sauce and a roast chicken. Having a bit left over of both, I peeled the chicken – reheated the pasta, added a bit of sun dried tomatoes – and a whole new dish was formed. Great way to use what did not make independant full meals. Delicious!
Ingredients
400 g of pasta with blue cheese sauce
approximately 2 cups of shredded peeled chicken
6 chopped sun dried tomatoes
1/2 – 1 cup of extra cream
salt and pepper
a twig of fresh sage to top it off
Method
To reheat the pasta which was formed into a lump having spend the night in the fridge, I added the pasta to a casserole, added 1/2 cup of cream and warmed it up gently at low heat. When the sauce becomes fluid again, the pasta separates. Add the chicken, tomatoes, salt and pepper and perhaps another 1/2 cup of cream to make it more saucy. That is it! Top it off with a few leaves of fresh sage and the dish is as good as new.
If you wonder how I made the pasta in the first place, I cooked a package of penne (500 grams dried penne). Finely slice a handful of fresh sage in 30 grams of butter – until just crisp. Remove from the pot. Melt 200 g. of gorgonzola cheese, add 1 cup of cream and 1 tsp. sugar, stir and mix. Add the sage, salt and pepper. Mix with the cooked and drained pasta and serve with freshly fried greens and perhaps a roasted chicken, other meats or just simply with the greens. Super easy and delicious!