Stir-fried Aubergines (Eggplants)

This is a favorite of our family.  The recipe came from my Dad who cooked this on weekends. After tasting the first spoon, you won´t stop eating this, it´s delish!!!

And if you´re vegan, you can skip the meat, you won´t notice the difference... It´s so yummy that I eat this even  without a side dish. 

So here, I´m sharing with you a recipe that is not only yummy in taste but will surely save you a lot of money. 
You can prepare this in advance and even freeze in portions... 

Stir-fried  Aubergines ( Eggplants)

Ingredients :

 1 Kg Aubergines ( around 3 huge eggplants)

200 grams pork filet 

1 medium onion, sliced

2 cloves crushed garlic

cooking oil ( olive oil preferrably)

3 eggs

2 tbsp soy sauce

salt & pepper

Preparations:

1. 

Wash, dry and slice the eggplants thinly.

2.

Cut the pork filet into small pieces and marinate this in 2 tablespoons soy sauce. let stand for 10 minutes. Fry in a hot pan with 1 tbsp oil for about 4 minutes. After frying, take out meat out of pan and set aside for later use.

3

 In a large frying pan or skillet, heat 3 tbsps. olive oil...add the crushed garlic and fry it  til the pieces become golden brown, add the onions... then the aubergine slices.

4.

  Stir fry the pieces until the aubergine becomes

 limpy and  soft.  Continue stirring until the

 whole slices crumbles... this may take to around 30 minutes or more of stirring.

Add  a spoon olive oil from time to time if the pieces are still dry.

 In the last minutes... the consistency of the

     aubergines should look similar to the above photo

 (all pieces crushed).

5. 

Season with salt, pepper,

 and 1 tbsp soy sauce. Stir properly so the seasoning

gets evenly distributed in the mixture.

6. 

Beat the  3 eggs, add these to the aubergine mixing properly so that the crushed pieces are well coated with the eggs.

 Stirring more often, cook for about 5 minutes more until egg becomes solid and cream in color . Adjust seasoning if necessary.

 This goes well with cooked rice.

Happy cooking!

    

Carrot Ricotta Muffins

                               Carrot Ricotta Muffins                            

 



Ingredients:

 

Dough

500 g Flour

Salt

20 g yeast

200 ml milch

1 Egg -medium size

100 g butter

 

Carrot - Ricotta Fillings

200 g Carrots shredded

a bunch of coriander leaves - chopped

30 g ginger

125 cheddar or Emmentaler cheese

250 g Ricotta

2 eggyolks

2-3 tsp Curry powder

salt, Cayenne pepper

 

Preparations

1.

In a container, mix the flour and 1 tsp salt.

 Dissolve the yeast in a  lukewarm milk.

Add the yeast/milk, egg  and soft butter to the flour and

knead for 3 minutes. Cover the dough and place in a warm area

 for about 35 minutes until it becomes

a bit bulky in size.

 

 

 

 

 

2.

 Peel the carrots and finely grate them. Peel the ginger and grate finely as well.

Mix the cheese, carrots, chopped coriander leaves, finely grated ginger, ricotta,,

egg  yolks, curry powder, salt and a dash of Cayenne pepper.

Prehat the oven at 190°C/374°F.

 

 

 

 

 

3.

Place the dough on a floured surface and with the rolling pin, roll-out the dough til

it becomes the size of approximately 50x20 cm. Distribute the fillings evenly onto the  dough , leaving free 1.5 cm on each side.

 

 

 

 

 

 

4.

Roll the dough as in jelly roll, the filled dough and cut it into 12 pieces

of about 4 cm wide. Put pastry paper into the Muffin form and place each of the cut dough into the form.Let dough stand for 15-20 minutes to settle down. Put the Muffin form in the middle rack of the oven and bake the Muffins between 15-20 minutes until they become golden brown.

 

 

 

 

 

 

Thanks for reading this posting and wish you all in good

health!

 

Happy Baking!!!

 

Mercy

 

 

Easy Orange Cheesecake

Today, we´re supposed to go to a quilt exhibition in Lower Austria, but then, the weather keeps on  changing so often.... a bit drizzle here, a bit dark clouds there.  And so, we were thinking on wat to do... go to the Saturday flea market?.... still unsure of the weather, we decided to stay home...

Having finished my 2nd handquilted pillowcase ,  I though that it would be  a lovely idea to bake and try a new cheesecake recipe which I haven´t baked before... and so this scrumptious cheesecake was born.  The base dough is so easy to make. Here´s how  I did it and
I´m sure you would love this one.

Easy Orange Cheesecake 

Ingredients

Dough

 180 grams Flour

60 powdered sugar ( you can use sugar substitute of 7 tbsps Stevia powder)

Salt ( dash)

125 grams butter

1 egg yolk

Cheese Fillings

 250 Curd Cheese ( look for  "Quark" as the germans call it)

1 egg and 1 egg yolk ( medium size)

60 grams sugar

1 pack Vanilla sugar

20 grams Cornflour

60 grams liquid butter ( liquify thru microwave oven)

plus: dried beans for blind baking

         2 - 3 oranges thinly sliced, rind, skin  and seeds removed

         confectioner´s sugar or powdered sugar for topping

        

  Preparation:

1. Mix together flour, powdered sugar, 1 pinch salt, cut-up  butter (cubes) and egg yolk in a bowl. Knead til  the dough becomes smooth. Cover and refrigerate for at least 30 minutes.

2 In a bowl combine curd cheese, egg, yolk, sugar, vanilla sugar, starch until all ingredients are well blended. Stir in butter. Mix well. Preheat oven to 190 ° C (fan 170 ° C).

3.Roll out dough on a floured surface until the dough reaches the size of the tart

     form you are using. Place the dough and tuck it on a tart form, you may use a round form or  a square and add a parchment or baking paper on top of it, add the dried beans and blind bake the pastry ( prebaking of the pastry so it won´t make bubbles).

4.  Bake the pastry in  the oven  for around 15 minutes. Remove baking paper and bake pastry for 3-4 minutes more. Remove and allow to cool slightly

4. Peel  the oranges and remove the white skin. Cut the oranges thinly. Remove any existing seeds.

5. Add the cheese filling in the pre-baked pastry and on top of it,  spread the orange slices as toppings and  bake cake in the oven for about 35 minutes. If desired, sprinkle cheesecake with icing sugar. Can be served hot and cold.

I hope you try this easy one .

Enjoy whatever you´re doing!

HAPPY BAKING! 

  

My Home Made Raspberry-Mascarpone Ice Cream

 

 

 

Raspberry Mascarpone Ice Cream

 

 

 

We´ve been having temps around 35°C (95 F) lately and it´s so humid, very humid!

So I tried out an ice cream recipe that adds Mascarpone cheese to the Raspberries to have some chilling reserves in the freezer.

 

If you do not have an ice cream maker, no worries!  You only need to freeze your mixture and with occasional stirring you´ll have your delicious ice cream to enjoy.

 

 

Ingredients:
3 egg yolks
4 tbsp Stevia powder ( sugar Substitute) instead of 60 grams sugar

1 tbsp Vanilla Aroma or 1 pack Vanilla Sugar

 

200 grams Rama Creme fein  ( I used  the less 50% fat cream)

       or if you like it more creamy, use 200 grams double cream

 200 ml  milk or semi skimmed milk
200 grams Mascarpone cheese - light ( choose one with lesser fat )
1 Cup Raspberry yogurt
1 Cup frozen raspberry

 

How to prepare:

 

 1. In a container, whisk egg yolks and add 2 tbsp of stevia powder, whisk til the  

     mixture becomes pale yellow in color,  set aside .

2. For the Custard:

 

   In a separate container,  whip the cream, add 2 tbsp of Stevia powder,

   add the 200 ml semi skimmed milk and the Mascarpone cheese, add the yogurt.

  

   Add  the egg mixture from step 1. Add the Raspberries, blend thoroughly.

   If necessary, adjust the sweetness according to your taste...

 

3. Transfer the ready mixture into a sturdy  container and place it in the   

    freezer ,  stirring the mixture occasionally like every half an hour to   

   prevent crystal formations.

 

  When the consistency of the mixture is achieved and the ice cream is good

  enough  to be  scooped , then the ice cream is ready.

 

 

If you are using an ice cream maker, refrigerated  the ready mixture for at least 4 hours  before preocessing this in the machine.

 

      

* * * * * * * * * * * *

Ice Cream maker:

If you are using an ice cream maker, you would have to freeze its base container for at least 24 hours. Prepare the top lid and the rotary part of the machine before putting on the power. Let the rotating part run before processing of the mixture begins.

 

Carefully add the mixture using a tablespoon pouring it into the open Slot. Never stop the machine during the processing as the mixture will be frozen...

 

Let the machine run between 15-40 minutes until the ice cream is ready. And if  the mixture is still soft, place it in the freezer for a while until it reached the right consistency.

 

 

 Enjoy your ice cream and have a nice chillin day!

 Hope your week-end is fine! Thank you for reading this blog.

 

Til Next!!!