2 Serving Spoons of Olive Oil
1 Serving Spoon of Lemon Juice
the whole eggplant until very soft and remove the skin.Place
in a mixing bowl with the rest of the ingredients and
mash together until you acheive a mayonaise type texture.
Allow to cool and serve with a sprinkle of parsley.
- Baked Sea Bass
4 Medium Tomatoes
4 Green Peppers
100 Grams Mushrooms
1 Finger Size Shalot
5 Pinches of Chopped Parsley
50 Grams Butter
100 Grams Creme Fraiche
100 Grams Kasarli Cheese (Mild Cheddar)
1 Glass of White Wine
1 Glass of Water
all the ingredients in a medium size pan accept for the
fish, water, creme fraiche and the cheese. Bring to boil
and simmer for 5 minutes. Add the fish and water then
simmer for a further 6-7 minutes. Mix the the cheese and
creme fraiche together, liberally sprinkle over the top
of the dish and place in a medium hot oven for 20 minutes
until the cheese turns brown.
from the oven and serve with a cold white wine.
Quince With Cream
250 Gram Sugar
6 Sour Apples
1 Large Glass of Water
the apples into medium sized strips. Cut the quinces in
half, hollow out the core, place in a shallow baking tray
and sprinkle the apples around them. Sprinkle the sugar
over all the ingredients and add the glass of water. Bake
in a medium to hot oven for 2.5 hours.
the quince and place on a plate, spoon the cooked apples
over the top and allow to cool for several hours. Serve
with creme fraiche, cream, ice cream or yoghurt.