Oriental and Mediterranean eggplants are about 5 inches long and 1½-2 inches in diameter. Elongated in shape and are excellent for busy cooks since they cook quickly. Eggplants are low in calories.
Prepare this subtly flavored sauce ahead for ease in serving. 3 Tablespoons toasted sesame seeds, ground coarsely 3 Tablespoons sugar 3 Tablespoons rice wine vinegar (Japanese type) 1 Tablespoon soy sauce (Japanese shoyu) 1 teaspoon salt dash MSG (optional)
Put all ingredients into a bowl. Mix well, or easier yet, first grind sesame seeds in blender slightly and add balance of ingredients. Twirl a short while. Pour over cooked eggplant.
8 eggplants, small Oriental or Mediterranean variety
Trim ends of unpeeled eggplants and make several long slashes on lenghwise [SIC] surface for speed in frying. The skin protects oil from penetrating the inside which makes the vegetable exceedingly fat-free when cooked.
Heat frying pan with a thin layer of light vegetable oil. When about 350°F. add eggplants and fry until soft. Turn them occasionally. Cook about 4 minutes. Drain on paper towels. Keep warm. To serve split eggplants open at one lengthwise slash and pour sauce over vegetables. Enjoy!
You will need 1 medium-sized cauliflower 3 onions 1 clove garlic ½ teaspoon ginger powder ½ pint (U.S. 1¼ cups) yoghurt 1 teaspoon sugar 1 teaspoon salt 1½ oz. Cooking fat ¼ pint (U.S. ⅝ cup) hot water 1 teaspoon garam masala (see Card No. 2)
Divide cauliflower into flowerets. Slice 1½ onions finely. Mince the other 1½ onions, garlic and ginger. Put the yoghurt in a bowl, add the minced ingredients, sugar and salt and beat with an egg beater. Marinate the cauliflower in the yoghurt mixture and leave for 2 hours. Make sure that the yoghurt covers the flowerets all over. Heat the fat and fry the onions golden, add the cauliflower, all the yoghurt and hot water. Simmer until cauliflower is tender. Sprinkle with garam masala.
1 pound fresh broccoli or 2 10-ounce packages frozen broccoli spears ½ cup salad oil 3 tablespoons vinegar 2 tablespoons lemon juice 1½ teaspoons sugar ¾ teaspoon salt ¾ teaspoon paprika ¾ teaspoon dry mustard ¼ teaspoon dried oregano, crushed Dash cayenne ⅓ cup finely chopped dill pickle ⅓ cup finely chopped green pepper 3 tablespoons snipped parsley 2 tablespoons capers, drained 1 hard-cooked egg, finely chopped
Cut fresh broccoli stalks lengthwise into uniform spears, following branching lines. Cook fresh broccoli in small amount of boiling salted water 10-15 minutes; frozen broccoli 4 to 5 minutes, or just till crisp-tender. Drain. In screw-top jar combine salad oil, vinegar, lemon juice, sugar, salt, paprika, dry mustard, oregano, cayenne, dill pickle, green pepper, snipped parsley and capers. Cover and share to mix well. Pour dressing over broccoli spears; refrigerate several hours or overnight. Drain off liquid. Arrange broccoli spears on serving plate; top with finely chopped egg. Garnish with additional sawtooth-cut hard-cooked eggs filled with sieved egg yolks, if desired. Makes 6 to 8 servings.
Preparation time: approx. 20 min Browning time: 4-5 min. Oven temperature: 275° or grill
Ingredients: (4 pers) 4-6 big yellow onions 4-5 eggs 1 tbsp butter or margarine 3 tbsp cream salt and white pepper 8 wiener sausage 5-6 tbsp grated cheese
Peel the onions and boil them in salted water until almost soft.
Let the onions cool and cut off the top third with a sharp knife. Carefully remove the bulbs from the middle, saving a peel of 1-2 cm.
Chop the onion innards and fry them in the shortening.
Whisk together the eggs with the cream, salt and pepper, and pour the egg mixture into the onion stew. Scrape from the bottom with a wooden spoon or spatula until the egg whites hold together fairly well.
Fill the onions with the egg mixture and place in a greased ovenproof dish.
Place the wiener sausage between the onions and sprinkle grated cheese over everything.
Brown and serve immediately with bread and green salad.
Ingredients: (4 pers.) 1 large head of cauliflower Water Salt 1 packet frozen peas 2 hardboiled eggs
Sauce: 1 tablespoon margarine 2 tablespoons flour 1-2 teaspoons curry approximately 3 dl vegetable broth 1 egg yolk ½ dl cream 1½ hg frozen shrimp salt white pepper cut dill
Preparation: 1. Clean the cauliflower head and cook it until just and evenly soft in lightly salted water. 2. Fry margarine and curry for the sauce, stir in the flour, and dilute with vegetable broth a little at a time. Let the sauce cook for a few minutes. 3. Heat the sauce with the egg yolk stirred in the cream. Mix in the prawns and take the pan off the heat. Season to taste. 4. Place the cauliflower on a heated plate and pour the curry sauce over it. Sprinkle with dill. 5. Garnish with halved hard-boiled eggs and peas.
Approximately 325 calories per portion.
Translation from original Swedish via Google Translate
1 cup Tomato Sauce Italiano (below), divided 1½ cups (10-ounce package) frozen chopped spinach 16 ounces cooked, dried soybeans
Bring ½ cup Tomato Sauce Italiano to a boil in a saucepan. Add spinach. Simmer covered, 5 minutes, or until spinach is cooked. Add remaining Tomato Sauce and soybeans. Cook over low heat for 5 minutes, or until heated throughout. Makes 2 dinner servings.
TOMATO SAUCE ITALIANO
4 cups mixed vegetable juice 2 tablespoons wine vinegar 2 packets beef broth and seasoning mix or 2 beef bouillon cubes 1 tablespoon onion powder Artificial sweetener to equal 4 teaspoons sugar 5 peppercorns 1 small garlic clove, minced 1 teaspoon basil leaves ½ teaspoon chili powder
Combine all ingredients in a saucepan. Bring to a boil; reduce heat, and cook over low heat, stirring frequently, for 40 minutes, or until mixture is reduced by half. Divide evenly. Makes 4 servings, about ½ cup each.
2-3 pounds new carrots Butter ¼ pint chicken stock 1 tablespoon sugar Salt 2 eggs 6-8 tablespoons grated cheese Freshly ground black pepper Cooked peas and button onions
Wash carrots; slice thickly and place in a saucepan; cover with cold water and cook over a high heat until water boils. Drain.
Simmer balanced carrots in 4 tablespoons butter, the chicken stock, sugar, and salt, to taste, until carrots have absorbed the liquid without burning and are tender.
Mash carrot mixture and mix well with 2 eggs, 4 tablespoons softened butter, cheese, and salt and freshly ground black pepper, to taste. Press into a well-buttered ring mould and heat through in a slow oven (350-M3) for 15 minutes. Turn carrot ring out on a heated serving dish and fill centre with cooked peas and button onions. Surround with remaining peas and onions. Serves 6.
¼ cup dehydrated onion flakes ¼ cup onion bouillon 2 cups cooked eggplant 1 medium green pepper, finely chopped 2 medium tomatoes, chopped Artificial sweetener to equal 1 teaspoon sugar 1 garlic clove, minced 2 tablespoons lemon juice 2 teaspoons salt Lemon slices, to garnish Nutmeg, to garnish
Combine onion flakes and bouillon. Let stand 5 minutes. Combine onion mixture, eggplant, green pepper, tomato, sweetener, and garlic in blender container; process at medium speed until mixture is pureed. Transfer to skillet. Cook over very low heat, stirring occasionally, 20 minutes. Chill. Add lemon juice and salt; garnish with lemon slices and sprinkle with nutmeg. Divide evenly. Makes 6 servings.
1 large cauliflower Salt 3 eggs 1 egg yolk ¼ pint double cream Freshly ground black pepper Grated nutmeg Butter Hollandaise sauce Flowerets of cauliflower, poached Sprigs of parsley
Clean cauliflower and cut into quarters. Cook in boiling salted water until tender. Pass through fine sieve. Beat in the eggs, egg yolk and cream. Season generously with freshly ground black pepper and grated nutmeg. Transfer to a well-buttered soufflé dish with a band of aluminum foil tied around it, or a deep charlotte tin, and place in a pan of hot water on top of the stove. Bring water to a boil; then place it in a slow oven (350 -M3) and bake for 45 to 50 minutes, or until set. Unmould on to a serving dish and mask with Hollandaise sauce. Garnish with sprigs of poached cauliflower and sprigs of parsley. Serves 4 to 6.
Pare 6 medium potatoes. Cut into thin slices to measure about 4 cups. Melt 2 tablespoons butter or margarine in large heavy skilled. Arrange potato slices in 3 layers, each 1 slice thick, sprinkling each layer with ½ teaspoon salt and dash pepper.
Dot top layer with 2 tablespoons butter. Cover; cook over medium heat 20 minutes. Uncover and cook until potatoes are brown, turning once. 4 to 6 servings.
4 medium potatoes 2 tablespoons finely chopped onion ½ teaspoon of salt ⅛ teaspoon pepper 2 tablespoons butter or margarine 2 tablespoons salad oil
Pare potatoes. In saucepan, heat 1 inch salted water (½ teaspoon salt to 1 cup water) to boiling. Add potatoes. Cover; cook 30 to 35 minutes or until tender. Drain; cool slightly.
Shred potatoes to measure about 4 cups. Toss potatoes with onion, salt and pepper. Heat butter and oil in 9- or 10-inch skillet. Pack potato mixture firmly in skilled, leaving ½-inch space around edge.
Cook over low heat 10 to 15 minutes or until bottom crust is brown. Cut potato mixture into fourths; turn each portion. Add 1 tablespoon salad oil if necessary. Cook 12 to 15 minutes longer or until brown. 4 to 6 servings.