Munachi
Sumaq Sipas
- Joined
- Feb 22, 2005
- Posts
- 10,456
Hi... this doesn't really have to do anything with sex, but somewhat with "how to"...
A few months back I had the idea of that it would be fun to have a thread going here where we could exchange cooking recipes, but then I forgot about it. Well, now I remembered. In case this has already been done, I am sorry, then I will forget it again of course...
But I thought it could be interesting to have a thread to post easy and not that well known recipes in to give each other ideas - people here are from quite a few different places, so there could end up being an interesting variety. What do you think?
To start, one of my favorite recipes:
Romanian Aubergine Salad
You need aubergines (eggplants)
olive oil
salt
pepper
garlic and/or onion if you want
dill, or similar (this is pretty much up to taste, i use different herbs with it each time, depending what I have in the kitchen)
some eggs for mayonese (unless you want the vegan version)
tomatos
feta (or similar) cheese
This is best done on a gas stove, or a grill. Put the egg plants over the flames (I usually use some kind of metal grill that I put over the gas stove to lie them as close as I can on the flames. I used to grill them in the oven, but that way they weren't in direct contact with the flames, and thus didn't get the smoked taste that is best about the salad.)
When the egg plants are burnt from all sides, hold them under cold water for a moment, then peel off the burnt outsides. Put the insides on a wooden board that has a slight inclination and leave it like that for a while, so the water can run out.
Then cut them with a wooden knife, or mush them with the end of a wooden spoon (I was told they shouldn't touch metal as it spoils the color and possibly even the taste).
Now put the results into a bowl and mix them with some oil (I can't give exact measures for this, but there has to be quite a bit of oil). If you want, you can make some mayonese by mixing oil, the yellow parts of a few eggs, and salt, and add it to the salad. Personally I like it better with mayonese, but some people prefer it without.
The result should be of a consistence like a thick dip or cream, and have a light greenish to yellowish color. You can either spice it only a little bit with some salt, pepper, maybe a bit of dill, or add other herbs like oregano and similar, chopped onion, garlic. I prefer to taste as much of the eggplant, but it tastes nice with more spices too.
The salad is supposed to be eaten cold, the best way to eat it is on white (baguette-type) bread, with sliced tomatoes and feta cheese.
A few months back I had the idea of that it would be fun to have a thread going here where we could exchange cooking recipes, but then I forgot about it. Well, now I remembered. In case this has already been done, I am sorry, then I will forget it again of course...
But I thought it could be interesting to have a thread to post easy and not that well known recipes in to give each other ideas - people here are from quite a few different places, so there could end up being an interesting variety. What do you think?
To start, one of my favorite recipes:
Romanian Aubergine Salad
You need aubergines (eggplants)
olive oil
salt
pepper
garlic and/or onion if you want
dill, or similar (this is pretty much up to taste, i use different herbs with it each time, depending what I have in the kitchen)
some eggs for mayonese (unless you want the vegan version)
tomatos
feta (or similar) cheese
This is best done on a gas stove, or a grill. Put the egg plants over the flames (I usually use some kind of metal grill that I put over the gas stove to lie them as close as I can on the flames. I used to grill them in the oven, but that way they weren't in direct contact with the flames, and thus didn't get the smoked taste that is best about the salad.)
When the egg plants are burnt from all sides, hold them under cold water for a moment, then peel off the burnt outsides. Put the insides on a wooden board that has a slight inclination and leave it like that for a while, so the water can run out.
Then cut them with a wooden knife, or mush them with the end of a wooden spoon (I was told they shouldn't touch metal as it spoils the color and possibly even the taste).
Now put the results into a bowl and mix them with some oil (I can't give exact measures for this, but there has to be quite a bit of oil). If you want, you can make some mayonese by mixing oil, the yellow parts of a few eggs, and salt, and add it to the salad. Personally I like it better with mayonese, but some people prefer it without.
The result should be of a consistence like a thick dip or cream, and have a light greenish to yellowish color. You can either spice it only a little bit with some salt, pepper, maybe a bit of dill, or add other herbs like oregano and similar, chopped onion, garlic. I prefer to taste as much of the eggplant, but it tastes nice with more spices too.
The salad is supposed to be eaten cold, the best way to eat it is on white (baguette-type) bread, with sliced tomatoes and feta cheese.
