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Cheese with quince paste and figs
Hi,
Both quince paste and figs are products very typical of autumn so I played a bit with them and get this dessert which is really simple, it takes just a few minutes to prepare and it’s delicious.
Ingredients:
- Feta cheese
- Quince paste
- Figs
Simply laminate the feta cheese. You can use other cheese but the salty taste of this cheese will make a great contrast of flavors. Laminate also the quince paste and place one sheet on top of a cheese sheet. Finally laminate a fig and place some pieces over the quince paste.
Music played in the video (Airport Lounge) was composed by Kevin MacLeod (http://incompetech.com), also he is the owner of song’s rights which are released under a CC-BY license.
Stuffed eggplant
Hi,
I’ve been thinking about a stuffed eggplant recipe for some time and finally I came out with my own recipe. This recipe is vegetarian, and probably you won’t miss to much meat here, I am not vegetarian myself, but I think it is also good to offer vegetarian recipes in my portfolio.
Ingredients (for 1 person)
- 1 eggplant
- 1 onion
- 1 tomato
- 100 gr feta cheese
- 100 gr cheese for grating (Old Amsterdam, Parmesan …)
- 100 gr cooked chickpeas
- 3 garlic cloves
Let’s start preparing the eggplant cutting it in half, then make incisions with a knife on its pulp, one of them close to the skin. Those incisions are made in order to retire later the largest possible amount of pulp. Add also some salt and olive oil and cook in the oven at 350º F (180ºC) for 30 minutes. Once the eggplant is out of oven let rest for 20 minutes to prevent burning your finger while extracting as much pulp as you can, but being careful to not break the skin.
Chop the eggplant pulp as well as an onion and a tomato. To prepare the filling add a bit of olive oil in a pan and then add the onion, tomato and eggplant pulp. Stir it and add also 3 crushed garlic cloves, cook all for about 20 minutes at low fire, stiring frequently and adding some olive oil if the mix gets dry.
After that add 100 gr of cooked chickpeas with a bit of the water of the can, keep cooking until this water is evaporated and finally add 100 gr of feta cheese, stiring continously until the cheese is melted.
Now fill the eggplant with this mix and cook in the oven at 350ºF (180ºC) for 8 minutes, then activate the grill and add some grated cheese over the eggplant cooking it for 4 minutes more.
Music played in the video (Airport Lounge) was composed by Kevin MacLeod (http://incompetech.com), also he is the owner of song’s rights which are released under a CC-BY license.
Tuna and feta rolls
Hello!
I was thinking about preparing a very typical recipe: chorizos a la sidra, but as long as I want to keep my weight I decided to go for a lighter recipe, and then suddenly I think about these rolls stuffed with tuna and feta cheese. The contrast between the crispy exterior and creamy interior is really nice, but just when you finish to cook them. If you eat them at next day they won’t be crispy, but will be a good choice for example for a picnic.
Ingredients:
- 400 gr of tuna without skin and without spines
- Feta cheese
- 2 carrots
- 1 onion
- Phylo pastry
- Soy sauce
Start cutting tuna on to stripes, tuna should be without skin and without spines. Then cut in half the stripes they should be about 3 cms. Grate 2 carrots. Cut 1 onion into strips.
Put a bit of olive oil in a pan. When oil is hot add the onion, tuna and carrots. Stir frequently and cook for about 4 – 5 minutes. There is no need to add salt, as long as soy sauce and feta cheese will add salty flavor enough. After that add soy sauce stir and cook for one or two minutes more.
Extend the phylo pastry and add a bit of tuna on it, place a piece of feta cheese on top of it. Then fold the sides of phylo pastry and roll. Cook the rolls on the oven at 350ºF (180º C) for about 20 to 25 minutes, until they turn gold. Be careful and let them get cold for 10 minutes or more, unless you want to burn your mouth.
Music on the videos (Airport Lounge) was compose by Kevin MacLeod (http://incompetech.com)
Zucchini and feta cheese buñuelos
Hi,
These buñuelos are different from the ones you can typically find in Spain, they are not round, not so small, but anyway it’s a fantastic vegetarian recipe.
Ingredients (for about 15 buñuelos):
- 2 zucchini
- 1 onion
- 4 flour tablespoons
- 300 gr feta cheese
- 2 eggs
- 12 mint leaves
Start grating 2 zucchini using a grater not too thick. Add salt to them and let rest some minutes.
Cut an onion into strips, add olive oil in a pan, when the oil is hot add the onion, salt and pepper. Stir frequently and cook for 5-6 minutes.
With your hands squeeze the zucchini so they drop as water as possible. Put the zucchini in a bowl and add 2 eggs, feta cheese shredded and 12 mint leaves chopped. This mint will give a fresh flavor, which is nice in something fried. Mix well all ingredients, add the onion and mix again. Finally add 4 flour tablespoons and mix it well.
Add vegetable oil in a pan. To know if the temperature is good to fry, insert a wooden spoon in the oil, if bubbles appear around the spoon then the temperature is right. Add portions of the mix with a tablespoon. Cook them for 3 minutes, turning several time so they cook uniformly. Let rest the buñuelos over a paper towel. Wait some seconds before adding more to the pan, so the oil rises again its temperature.
Recipes from Spain 