Author: flipaoXIX

Watched this video, and decided I had to try. My food processor is small so I can’t make that much.

Ingredients:

• 1 jar (480g) roasted red peppers: I used all pieces but one as I wasn’t sure if my mini processor was enough
• 120g walnuts
• 6 tbsp breadcrumbs
• 1 garlic clove
• 3 tbsp olive oil
• 2 tbsp pure pomegranate molasses (I found it in a Turskish supermarket, but not sure if it is 100% pure pomegrenate)
• 1 tbsp lemon juice
• 1 tbsp chilli flakes
• 1 tsp salt
• 1 tsp ground cumin (I didnt have it)

Process:

• Heat a frying pan over medium heat. Toast the walnuts, stirring from time to time.
• Add the breadcrumbs to the walnuts, don’t burn them! Stir until brown.
• let it cool down for a couple of minutes.
• In the food processor, add the garlic, walnuts and breadcrumbs. Blend until getting fine crumbs.
• Add the roasted peppers (drained!), olive oil, pomegranate molasses, lemon juice, all spices and salt.
• Pulse! don’t blend! Do several times until to get a consistency like the video.

Ready to eat. You can top it up with walnuts, pomegranate seeds, olive oil, mint, etc.

Very easy, quick and tasty!

This is a typical Portuguese cake. I have done it before, but some years ago so time to repeat. And this is the original recipe.

Carob can be used as a replacement for chocolate. It is a pity is not used much more.

Ingredients:

• 6 eggs (divided into whites and yolks)
• 200g sugar (brown if possible)
• 1 tbsp vanilla extract
• 200g melted butter
• 180g of self-rising cake flour (if not, normal flour)
• 1 tsp baking powder
• 60g carob powder (as much pure as possible)
• 50g chopped nuts (almonds, walnuts, etc)
• optional: 1 tbsp of alfarroba (carob) liquor or almond liquor (amarguinha)

Process:

• Pre-heat oven 180C
• Beat the egg yolks, sugar, vanilla and butter until it becomes an aerated mix. You can use a hand mixer for this.
• Shift the flours and baking powder together, and add gradually into the wet mix. Mix with a wood spoon!
• Beat the egg whites into soft peaks, then fold into the batter.
• Once all mixed, add the chopped nuts. Be sure they spread equally
• Butter a cake pan. Then spread evenly the batter.
• Bake for 30-35 minutes. The goal is to have a kind of brownie, moist. So try to not get the center fully dry. This is the most difficult part for me. So if the top is baked (with a crust) and using a toothpick doesnt come 100% clean, it is ok.
• Take the cake and let it cool down

Before getting into the oven

Day after:

The look is quite “chocolaty” and tastes very good! But I overbaked it… the cake should be less dry.

I watched this video and I had to try.

Ingredients

• 2 eggplants sliced
• flour for coating the eggplants
• salt, honey (optional)
• Sunflower oil for frying the eggplants
• 700g good tomato passate
• 3-4 garlic gloves chopped without core.
• fresh basil or dried oregano if you dont have it
• 2 balls of mozarrella (or smoked mozarrela if you find it)
• Parmigiano

Process

• Spread salt generously over the eggplants. Let is rest for 30 minutes. This is very important step to remove the acidiness.
• The eggplants should have sweat some water. Clean all the slices with water and dried them with a towel.
• In a sauce plan at medium heat, pour a glop of olive oil, when hot, add the garlic. Dont burnt it !!! Then add the tomato passate and basil/oregano. Add salt/pepper. Add a bit of honey, optional. Simmer for 30 minutes or so. Leave aside.
• Heat up a pan with some sunflower oil to deep fry the eggplants. The oil is ready with you put the tip of a wood spoon and fezzes.
• Pre-heat oven at 200C
• Coat slightly the eggplant slices with flour and deep fry until golden in both sides. 2-3 minutes each side. This is the most tedious part. But it is worth it. After removing form the pan, use kitchen paper to absorbe excess oil.
• In an oven dish (metal/glass), pour a bit of the tomate sauce. Add a layer of eggplant, add slices of mozarella, add some basil/oregano, grated parmigiano . Repeat: tomate, eggplant, mozarella, basil/oregano, grated parmigiano.
• Bake in the oven at 200C for around 30 minutes of golden on top.

Really tasty!!!