I couldn't be lieve what I was seeing, it snowed during the night and it was still snowing.
This on the first of advent, just on right time.
Yesterday was the big evening with an inviting for dinner. I was pretty much the whole day in kitchen pre-preparing the dishes. It was a great evening and everything was so good.
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Turkish Dinner.
this is what I'm doing for my guests.
The Table decorated with the Menu I set at each place,
The Drink and the appetizers,
Bellini
Artischokes filled with Salmon-Creamcheese
(yes, I eat fish.., but thats all of non-vegan...)
First course was a simple salad, served with triangle sliced cucumber. (sorry no picture..)
and then the main dish
Imam Bayildi
(the Imam fallen insomnia)
(stuffed Eggplant served over rice)
and here are the recipes:
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Filled Artischokes
serves 4 Person as a Appetizer
Preparing time: 30 min
Ingredients:
8 Artischoken bottom
1 bunch parsley
1 Garlicglove
1 EL Oil
1/2 dl white wine
1 dl vegetable broth
50 g salmonpeaces cutted
125 g cream cheese
1 lemon peeled and jus
salt and pepper
Preperation:
1. Drain the artisschokes under cold water
2. cut the parsly fine, peel the garlic glove and cute into fine
3. put the oil into pan and roast the parsly and garlic. Deglaze with the wine and broth
4. Give the artichokes in broth and covered 10 minutes before the boiling point let. Artichokes stand and allow to cool in broth. .
Cut the Smoked salmon into fine pieces, mix with lime peel and juice as well as the cream cream chesse. Season with salt and pepper.
The lime-salmoncreme mountain-like spread on the Artischokenbotton and garnish with smoked salmon.
This fits with a green salad
Enjoy
Imam Bayildi
serves 4 Person
prepartion: 1 hour 50 min
Ingredients:
4 Eggplants
1 1/2 cold water
1 1/2 table spoon salt
2 onion
3 garlic gloves
4 Tomatoes
2 Peppers
1 bunch parsly
350 ml water
Pepper for tast
1 teaspoon sugar
200 ml Oliveoil
Preperation:
1. wash the eggplants and cut some slices of the skin. Cut the Eggplant lenghtwise deeple but not trough (so that you got a "bag).
2. Mix 1 1/2 liter water and a tablespoon of salt in a bowl and put the Eggplants into the water about 30 minutes.
In the meantime cut of onions and garlic cloves, Peel and finely chop. Two tomatoes at the base of the stalk cut crosswise, via BREW hot, skin, remove stalk approach and dice the flesh. Pointed pepper wash, halve, remove stems and cores and Papriak Strip in a thin cut. Wash parsley, Pat dry and chop finely.give everything together in a bowl, added pepper, remaining salt and sugar and stir.
Wash and press out the remaining liquid of the Eggplants. Heat the oil in a deep frying pan and FRY aubergines from all sides 5-7 min. The Eggplant to remove connect, Pocket pull apart and press a hole in each eggplant. Set aside a frying pan with the oil.
3. Preheat oven to 160 degrees. Give the prepared vegetables in a pan with oil, give in 200 ml water and simmer 10 minutes.
Drain cooked vegetables and absorb the liquid. Fill Eggplant with vegetables and place in a baking dish. Remaining two tomatoes quartered and decorate the filled Eggplant so.
4. Pour vegetable cooking liquid is collected and 15o ml water to the eggplant in the shape and cover with aluminum foil. Pour in the oven 35 minutes cooking, possibly some water.
I hope you understand
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I pre-prepared the vegetable and the eggplants and when the guests where here I putted them in the oven.
A perfect Dish to be pre-prepared!
Enjoy!
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