AUBERGINE LASAGNA (Jamie Oliver)

I love this feggie lasagna
feel so right after you consumed so much meat on the previous days..;-)

Ingredients:
3 aubergines
3 cloves garlic, peeled and sliced
a few sprigs fresh thyme, leaves picked
1 dried red chilli,
crumbled 6 tablespoons extra virgin olive oil
2x400 g organic tinned plum tomatoes
1 splash balsamic vinegar
1 bunch fresh basil, leaves picked and stalks chopped
150 g Cheddar cheese,
grated 2 handfuls Parmesan cheese, grated
6-8 fresh lasagne sheets

Method :
1.Preheat the oven to 200°C/400ºF/gas 6.
2.Steam the whole aubergines over a pan of simmering water for 30 minutes, then scoop out the flesh and cut it up roughly.
3.Slowly fry the aubergine, garlic, thyme and chilli in the olive oil for around 10 minutes. Add the tins of tomatoes, chopping them up roughly with a wooden spoon, then add the balsamic vinegar and most of the basil leaves. Bring to the boil and simmer for around 10 minutes until the sauce has reduced and thickened.
4. Spread a layer of aubergine sauce in a large, shallow dish. Sprinkle over some Cheddar and a handful of Parmesan, then spread over a layer of lasagne sheets. Repeat once or twice more, until your dish is full. Finish with a final sprinkling of Parmesan, a scattering of basil leaves and a drizzle of olive oil. Place in the oven for 25 to 30 minutes until bubbling and golden

Pancake (Gwyneth Paltrow)

Sarapan pagi kami biasa aja, ada roti putih, ada roti gandum, ada meses, ada nutella.
Begitu setiap hari.
Dengan membuat Pancake, biasanya akan langsung terasa bahwa hari itu tidak biasa.
Selamat hari 'tidak biasa'...enjoy today !

saya suka resep ini, pancakenya terasa empuk - karna bahan dibiarkan semalaman di lemari es, baking powder membuat adonan ini mengembang dengan baik diatas api besar.

Ingredient:
1 1/2 cups unbleached all-purpose flour
3 tablespoons sugar
1 3/4 teaspoon baking powder
1 teaspoon salt
3 eggs (preferably organic)
3 tablespoons unsalted butter, melted and cooled slightly,
plus 1/2 tsp per batch to grease pan
1 1/2 cups buttermilk
1/2 cup whole milk Maple syrup

PREPARE:
1. Combine flour, sugar, baking powder and salt in a bowl.
2. Whisk eggs, 3 tbsp butter and buttermilk in another bowl.
3.Whisk wet ingredients into dry ingredients until just combined. (Small lumps are fine.)
4.Cover batter and let rest overnight in the refrigerator.
5. Heat a large greased griddle or large nonstick skillet over medium heat.
6.Add milk to batter until it reaches desired consistency; the more milk, the thinner and more delicate the pancakes. Working in batches of three pancakes, spoon batter onto griddle or skillet. Cook until surface of pancake is covered with bubbles, 2 to 3 minutes. Flip and cook the other side until golden, 2 to 3 minutes. Drizzle warmed maple syrup over pancakes; serve.