Quince wedges in olive oil

December 21st, 2019 § Comments Off on Quince wedges in olive oil § permalink

  • 2 big size quinces
  • 1 medium onion
  • 1 medium carrot
  • 2 cloves garlic
  • 3 T. extra virgin olive oil
  • 2 T. fresh orange juice
  • 1 T. fresh lemon juice
  • a pinch of salt
  • Thoroughly wash quinces, cut in half. Quince is a very tough and spongy fruit so it will be hard to cut.

    Slice into quarters and cut away the core also seeds away. Peel the pieces.

    Slice into wedges.

    Place the slices into a bowl of water with lemon to prevent browning.

    Slice onion into rings and make slim onion rings.

    Peel and slice the carrot.

    Coat the bottom of the pan with extra virgin olive oil.

    Heat the pan on medium high heat and add the onion rings and carrot slices.

    Stir and let cook then add the crushed garlics.

    Add quince wedges and orange&lemon juices. Sprinkle with salt.

    Cook until they are tender.

    Place them into a service plate.

    Serve cold with plenty of lemon and olive oil.

    Grilled stuffed red pine mushrooms with cheese

    September 29th, 2014 § Comments Off on Grilled stuffed red pine mushrooms with cheese § permalink

    Autumn is the time for mushrooms.

    The saffron milk cap or red pine mushroom (in Turkish melki and  Λακτάριος ο σολομόχρωμος in Greek) grows under pine trees during Autumn after a good rain.

    In Turkey, this type of mushroom can be find in Balıkesir region as well as Western Blacksea like Bolu or Mengen.

    It is also known as milky saffron mushroom, as it exudes a milky orange to apricot fluid when cut. The damaged mushroom turns to green colour.

    These orange coloured mega mushrooms can be grilled and served as a savory food.

  • 1/2 kg saffron milk cap mushroom
  • extra virgin olive oil
  • 50 gr Cheddar cheese (grated)
  • 50 gr Parmesan cheese (grated)
  • Clean the mushrooms, but never soak in a bowl.

    Coat the mushrooms with extra virgin olive oil. Shake on a bit of salt and pepper.

    Fill each mushroom cap with generous grated Cheddar and Parmesan cheese.

    Place the mushrooms stuffing side up and grill them for about 20 minutes.

    Serve immediately.

    Artichoke with fava sauce

    June 10th, 2014 § Comments Off on Artichoke with fava sauce § permalink

  • 8 artichokes with stems
  • 1 medium onion
  • 3/4 cup water
  • 4 T. extra virgin olive oil
  • 2 lemons
  • deep pot covered with water and 1 lemon juice
  • 1 t. sugar
  • salt
  • Start breaking off outer leaves by using a rubber glove.

    Leave 1cm lenght of the stem and trim the rest. Peel the artichoke until tender leaves in the center.

    Rub with lemon the peeled part of the artichoke. Now remove the tender leaves and hairy chokes with a teaspoon.

    Immediately rub with lemon to stop discolouring. Place the peeled artihokes in a deep pot with enough water and lemon juice mixture.

    Peel the stems and cut them about 10 cm. long sticks. Immerse them also in water and lemon mixture.

    Saute the chopped onion with oil in the pressure cooker. Place the artichokes to the pressure cooker by controlling whether they are discoloured.

    If yes, before placing to the pressure cooker, re-carve tenderly only the darkened parts with a knife edge.

    Add 3/4 cup of water,1 t. lemon juice, salt and sugar. Cook 10 – 15 minutes until the artichokes are tender.

    for the fava sauce:

  • 1/2 cup dried horse beans (dry fava ~ ???? ??????????)
  • 1 small onion
  • 1 T extra virgin olive oil
  • lemon juice
  • salt
  • parsley (to garnish)
  • Soak overnight the dry fava in water.

    Next day, cook fava with onion in a pressure cooker until soft.

    Put the well boiled dry fava in a food processor. Add extra virgin olive oil, lemon juice and salt.

    Mix until it is smooth and thick. Make a fava puree.

    Pour the fava puree to a serving plate and place the artichokes on it.

    Garnish with parsley.

    Fried red pine mushroom

    October 14th, 2013 § Comments Off on Fried red pine mushroom § permalink

    The saffron milk cap or red pine mushroom (in Turkish melki) grows under pine trees during autumn after warm sunny days and a good rain.

    They are abundant in pine plantations especially in lowland and shady areas.  In Turkey, this type of mushroom can be find in Balıkesir region as well as Western Blacksea like Bolu or Mengen.

    It is known as milky saffron mushroom , as it exudes a milky orange to apricot fluid when cut. The damaged mushroom turns to green colour.

    There are some poisonous lookalikes which can be mistaken with saffron milk cap easily.

    Commonly grow under pine trees during late summer to autumn, after warm sunny days and good rain. Often known as milky saffron, as they exude a milky orange sap when cut. Vibrant saffron-coloured cap, gills and stem. Firm texture. Full, roasted nut flavour.
    PreparationDiscard stems before use.
    UsageYoung pine mushrooms are tender and suitable with fresh pasta and egg-based dishes. Older, larger specimens require long, slow cooking ? best in casseroles and stews.

    – See more at: http://www.powerofmushrooms.com.au/did-you-know/mushroom-varieties/wild-mushrooms/#sthash.3fKX4Gn0.dpuf

    Commonly grow under pine trees during late summer to autumn, after warm sunny days and good rain. Often known as milky saffron, as they exude a milky orange sap when cut. Vibrant saffron-coloured cap, gills and stem. Firm texture. Full, roasted nut flavour. – See more at: http://www.powerofmushrooms.com.au/did-you-know/mushroom-varieties/wild-mushrooms/#sthash.3fKX4Gn0.dpuf
    Commonly grow under pine trees during late summer to autumn, after warm sunny days and good rain. Often known as milky saffron, as they exude a milky orange sap when cut. Vibrant saffron-coloured cap, gills and stem. Firm texture. Full, roasted nut flavour.
    PreparationDiscard stems before use.
    UsageYoung pine mushrooms are tender and suitable with fresh pasta and egg-based dishes. Older, larger specimens require long, slow cooking ? best in casseroles and stews.

    – See more at: http://www.powerofmushrooms.com.au/did-you-know/mushroom-varieties/wild-mushrooms/#sthash.3fKX4Gn0.dpuf

  • 1/2 kg saffron milk cap mushroom
  • 1/4 cup  extra virgin olive oil
  • 1/4 cup flour
  • salt
  • pepper
  • Clean and wash the mushrooms.

    Boil for about ten minutes. Dry them.

    Mix flour, salt with 1/4 cup water and make a batter.

    Dip the mushrooms into the batter, letting excess batter drip off.
    Deep fry in olive oil until golden.
    You can also saute them.
  • 1/2 kg saffron milk cap mushroom
  • 2 cloves of garlic (minced)
  • 3 T cup  extra virgin olive oil
  • dill
  • salt and pepper
  • After boiling the mushroom, put the olive oil into a large pan.

    Add minced garlic with  mushrooms and saute for 5 minutes.

    Add salt and pepper to taste.

    Before serving decorate with dill.

    Commonly grow under pine trees during late summer to autumn, after warm sunny days and good rain. Often known as milky saffron, as they exude a milky orange sap when cut. Vibrant saffron-coloured cap, gills and stem. Firm texture. Full, roasted nut flavour.
    PreparationDiscard stems before use.
    UsageYoung pine mushrooms are tender and suitable with fresh pasta and egg-based dishes. Older, larger specimens require long, slow cooking ? best in casseroles and stews.

    – See more at: http://www.powerofmushrooms.com.au/did-you-know/mushroom-varieties/wild-mushrooms/#sthash.3fKX4Gn0.dpuf

    Stuffed aubergine with mushroom and cherry tomato

    June 28th, 2013 § Comments Off on Stuffed aubergine with mushroom and cherry tomato § permalink

  • 2 aubergines
  • 1 onion (chopped)
  • 2 garlic cloves (finely chopped)
  • 10 cherry tomatoes (halved)
  • 20 mushrooms (sliced)
  • 3 T extra virgin olive oil
  • 100 gr mozzarella cheese (grated or cut into bite sizes)
  • basil leaves (finely chopped)
  • 2 T breadcrumbs
  • Slice the aubergines in half length ways leaving the stem intact.

    Brush them with olive oil and place them in a baking tray covered with foil.

    Bake in 200°C pre-heated  oven about 20 minutes until they are tender.

    While baking the aubergines, add 1 T extra virgin olive oil to a non-stick frying pan.

    Add the onion and cook until soft.  Tip in the garlic, mushrooms, tomatoes and cook for extra 5 minutes.

    Season with basil. Finally add mozzarella and breadcrumbs.

    On each aubergine place some stuffing mixture with the help of a spoon.

    Drizzle with oil and bake for 20 minutes until they are done.

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