Tag: basil

Hot Zucchini and Basil Cream Soup Recipe

Hot Zucchini and Basin Cream Soup Recipe

Ingredients (4 servings):

  • 4-5 garlic clovesHot Zucchini and Basil Cream Soup Recipe
  • a bunch of green onion (2-3 of them)
  • 50 g butter
  • 2 medium zucchinis
  • 2 green chilli peppers
  • a bunch of basil leavesHot Zucchini and Basil Cream Soup Recipe
  • 100 ml heavy cream
  • 100 g goat cheese

Preparation method:

  1. Chop coarsely the garlic.
  2. Chop the green onions.
  3. Slice thinly the green chillies.
  4. Grate the zucchinis.
  5. Grate the goat cheese.Hot Zucchini and Basil Cream Soup Recipe
  6. Melt the butter in a soup pot.
  7. Add the chopped garlic and the onions’ white ends. Fry for 1-2 minutes over medium-low temperature.    
  8. Add the rest of the green onions, green chillies, grated cheese, grated zucchini, basil leaves.
  9. Add water so it covers the ingredients but just, and cook for a few(3-5) minutes until the zucchini is cooked through.
  10. Add the cream and bring it to boil for a final time for a few seconds.Hot Zucchini and Basil Cream Soup Recipe
  11. Serve the soup while still hot topped with a few extra sticks of goat cheese and some basil leaves.Hot Zucchini and Basin Cream Soup Recipe

Stuffed Aubergines with Fusilli Pasta and Cheese Recipe

I bought for the first time – of course also from the farmers market – white eggplants (aubergines).

I was intrigued by their taste which proved to be a tab more sweet than their purple cousins, and also by their looks. So I decided to stuff them in a vegetarian recipe, inspired a bit by Eggplant Parmesan, throwing in some fusilli pasta for looks – although the green fusillis turned out to be quite hot and spicy – and some Gorgonzola for its spicy kick. And I replaced the Parmesan cheese with Pecorino Romano.

Ingredients (2 persons):

  • 2 medium (white) eggplants
  • a handful of hazelnuts
  • 2-3 tablespoons of butter
  • 2-3 tablespoons tomato cubes (canned)
  • a few basil leaves
  • 100 g fusilli tricolori pasta (3 coloured)
  • 75 g Gorgonzola cheese (or other soft blue cheese)

Preparation method:

  1. Wash the aubergines and cut them in half.
  2. With the help of a tablespoon scoop out their fleshy inside and chop them roughly.
  3. Clean the hazelnuts of their shelves and crush them.
  4. Melt half of the butter in a saucepan and fry for about a minute the hazelnuts.
  5. Add the other half of butter, the chopped aubergine kernels and the tomato cubes. Salt and pepper to taste.
  6. Stir-fry for about 5 minutes until golden and add chopped basil.
  7. Meanwhile cook the fusilli pasta underdone, because they will cook a bit more in the oven.
  8. Arrange some spinach leaves in the hollowed aubergine halves.
  9. Scoop over some of the pan-fried mixture then lay a handful of fusilli pasta.
  10. Smear over each aubergine some Gorgonzola cheese then grate some Pecorino Romano or other pungent hard cheese like Parmigiano, etc.
  11. Put the stuffed aubergines in an ovenproof dish and place it in a preheated oven (200 C) for about 15 minutes until the cheeses just melted and bubbly.
  12. Serve them hot from the oven garnished with some spinach leaves, the remaining fusilli pasta and a spoonful of tomato cubes.

Veal Cutlet with Sour Cherry Sauce and Roasted Chips

Ingredients (4 persons):

  • 1 kg veal (leg) cutlet
  • 2 tablespoons butter
  • salt and pepper to taste
  • approx. 700 kg (new) potatoes
  • 2-3 tablespoons olive oil
  • a handful of basil leaves
  • 750 – 1000 g fresh sour cherries
  • 1-2 tablespoons honey
  • 1 tablespoon cornstarch
  • half of a lime’s juice
  • 50 g alcohol, I had some Lithuanian raspberry vodka

Preparation method:

  1. Slice thinly the piece of veal leg cutlet. Sprinkle thew with plenty of salt and pepper.
  2. Slice thinly the potatoes.
  3. Lay them in a slightly oiled roasting pan in a single layer. Sprinkle them with salt and pepper and a bit more of olive oil and shredded basil leaves.
  4. Place the roasting pan in the preheated oven at 180 C and bake them for about half an hour until they get golden and a bit crunchy.
  5. Melt the butter in a frying pan and fry over medium-high heat the veal slices for about 3 minutes on each side.
  6. Pit the sour cherries and place them in a saucepan, add half of cup of water or just the quantity to merely cover the fruits.
  7. Bring them to boil, add the quantity of honey adjusted to the sourness/sweetness of the sour cherries and simmer for 2-3 minutes.
  8. In a cup, mix lumpless the cornstarch with a bit of cold water, then add it to the saucepan stirring well.
  9. Add the berry vodka to the sauce.
  10. Optionally if not enough sour, add some lime juice also for a bit of increased flavour.
  11. Serve all three: veal, sour cherry sauce and potato chips while still warm.