Small Aubergine Balls

The Small Aubergine Balls are one of the many recipes to sublimate Aubergines.The  Aubergine loves to finish in ratatouille with tomatoes and zucchini, but can be the star of your menu, like here !

Here is the list of the different ingredients you will need to prepare the Small Aubergine Balls that serves 4 

  • 1 large Aubergine
  • 3 tablespoons olive oil
  • 1 egg
  • 2 garlic cloves in brine
  • 100 g Feta
  • 75 g bread crumbs soaked in milk
  • 2 tablespoons flour
  • 1 Greek yoghurt
  • 2 tablespoons cumin seeds

Now here are the few steps you will have to follow to make the small Aubergine Balls with a preparation of 20 minutes and a cooking time of 5 to 10 minutes depending on the temperature of your oil.

Cut the eggplant in very small dices. Fry the diced eggplant In the olive oil. Mix well. Add to the mixture the egg, the chopped garlic, 100 g Feta and the bread crumbs, soaked. Mix again until a homogeneous mixture.

Make small balls, then roll them in the flour and fry them. Put your little Aubergine balls on a paper towel.

Serve immediately with a yogurt sauce seasoned with cumin seeds. It is delicious

Lamb Casserole in White Wine

This Lamb Casserole in White Wine is a classic. this Casserole is very easy to cook. Therefore, it’s just a delight that you can only appreciate. As a garnish, plain rice or pilaf rice is the best choice. The sauce, raised with lemon and fresh thyme gives it character and makes this Casserole a real delight.

 Lamb Casserole in White Wine

First, Here is the list of the different ingredients you will need to prepare the Lamb Casserole in White Wine that serves 4 

  • 40 g or 3 Tbsp butter
  • 800 g or 2 lb of lamb neck chopped into pieces
  • Salt and pepper from the mill
  • 2 crushed garlic cloves
  • 2 Tbsp white flour
  • One bottle of dry white wine
  • 2 to 3 small fresh thyme sprigs
  • 1 egg yolk
  • 1 Tbsp lemon juice
  • 2 Tbsp thick cream also called creme fraîche

Now, here are the few steps you will need to follow to make the Lamb Casserole in White Wine

Melt the butter in a large casserole dish then, add the pieces of meat and brown them. This browning is important to concentrate the juices inside. As the pieces of meat are browned, take them out of the casserole and sprinkle them with salt and pepper.

Put the lamb back in the casserole. Add the crushed garlic and cook over medium heat for 3 minutes. Sprinkle with flour, stir with a wooden spoon to coat the meat.

Lower the heat, add 250 ml or 1 cup white wine and the fresh thyme. Cover and simmer for 5 minutes. After that time, add another cup or 250 ml of white wine. Cover and let simmer for one hour.

Then, pour the remaining wine, cover and simmer another 15 minutes.

Finally, stir in a bowl the egg yolk, the lemon juice and the creme fraîche. Drain the pieces of lamb and put them in a heated hollow dish. Remove the casserole from the heat and add the egg mixture to the sauce. At the very end, whip vigorously to bind and let thicken but not boil ! Serve the sauce over the lamb meat and serve with the rice as a garnish.

Green Rolled Omelette

This Green Rolled Omelette is what is called a vegetable garden lunch. In a green garden, nature celebrates the flavors of the garden. This omelette, well rolled, makes children love vegetables. A colorful omelette made with fresh eggs of the day !

Green Rolled Omelette First, here is the list of the different ingredients you will need to prepare this Green Rolled Omelette that serves 4

  • 250 g fresh spinach
  • 4 fresh free range eggs
  • 300 g small green vegetables (peas, green asparagus, broccoli, carrots)
  • Salt and freshly ground pepper from the mill
  • a few sprigs of chives

Now, here are the few steps you will need to follow to make this Green Rolled Omelette

Sprinkle spinach with a little butter and water. Wait until the leaves cool. Preheat your oven to 170 ° C. Squeeze the spinach and mix them finely to mix with the beaten eggs.

Pour your mixture into an oiled oven dish and bake for about 15 minutes or until your omelette is set and browned. Unmould the omelette and let cool.

Cut your vegetables into 1 cm pieces and cook them, making sure to keep them a bit crunchy. Salt and pepper to your liking.

Finally, cover one half of the omelette with the small vegetables then roll it. Serve with a little mesclun and chives to decorate.

Green Rolled Omelette_2