My beautiful, beloved Macbook has been at service since last Thursday. I didn’t even realize how much I love it before it was gone. Now I find myself at different people’s PC’s, typing much as a seven year old and looking at the screen as a 70 year old. I miss my keyboard, my touchpad and above all, my Retina screen (have you seen the Retina screens? Don’t do it if you don’t wanna end up with a little something under your arm on the way back from the store). But, I hope you bare with me these days in loss, and if you find a seven year old typing mishap, you’ll look the other way!
Eggplant (oh HOW I love you eggplant) in a Fennel and Tomato Sauce
1 yellow onion
1 dl (0,42 cups) water
1 cube veg. stock
2 cloves of garlic
1 hand of fresh basil leafs
1 dl (0,4 cups) cream (you can do without the cream)
1-1,5 dl (0,4-0,6 cups) grated cheese
This is how
1. Cut the eggplant in half and rub it with some olive oil and salt. Put it in the oven 15 minutes 160 C (320 F) hot air. If you don’t have hot air just add 25 C (77 F) to the number.
2. Make your own crushed tomatos with tomatos and water (instructions here)
3. Chop fennel and onion and add to the crushed tomatos. Let it simmmer ten minutes, low heat.
4. Add veg. stock, garlic and the basil. Let simmer additional five minutes.
5. Add the cream.
6. Take out the eggplant from the oven. Place the eggplant in the frying pan and pour some sauce over them. Pour the cheese over the eggplants.
7. Put the frying pan in the oven 10-15 minutes on 190 C (374 F) hot air. If you don’t have hot air, just add 25 C (77 F) to the number.
8 Serve with guacamole, which you can find below.
2 ripe avocados
1 glove of garlic (or more if you won’t be around people the day after)
1 dl (0,4 cups) creme fraiche
juice from 1/2 lime
This is how
1. Peel and mash the avocado to your prefered texture with a blender.
2. Press garlic and add creme fraiche and lime into the avocados.
3. Mix with a spoon.