Thursday, September 6, 2012

Roasted Tomato and Eggplant and/or Zucchini


1 Eggplant
1-2 Zucchini
15 or so Roma tomatoes
Shredded Parmesan cheese

Cut the zucchini and/or eggplant crosswise (round) with 1/3 inch width
Cut the Roma tomatoes in half
Chop 5 or so garlic cloves
Chop a large handful or two of basil
Combine with some olive oil, salt and pepper
Coat the eggplant, zucchini and tomatoes in the oil mixture
Lay them all single layer on a baking sheet.

Bake at 350 degrees for 40 minutes

Arrange on a dish with a tomato on each eggplant or squash round

Cover with Parm cheese and bake for another 5-10 minutes


Wednesday, September 5, 2012

Chocolate Macaroons

2 egg white 
1/2 cup sugar (1.25 dl)
1/4 tsp salt
8 oz melted chocolate (230 gr)
1 bag of Coconut Flakes (7 oz or 200 gr)
1 tsp Vanilla Extract

  1. Beat egg whites until fluffy, slowly add sugar+salt mixture until stiff!
  2. Melt chocolate in microwave or in a double boiler, let cool
  3. Fold chocolate into the egg white mixture
  4. Add vanilla + coconutflakes
  5. Drop heapning spoonful on parchment paper
  6. Bake @ 325F (160C) for 15 min