| Chicken on the BBQ (6 persons) - 1 litre of freshly pressed orange juice - 5 tb spoons of honey - 3 tablespoons of fresh thyme - 3 gloves of garlic - black pepper - 6 pieces of chicken 0-0-0 Mix the orange juice, gloves of garlic, the honey, thyme and pepper together in a big pan. Let the chicken come to boil in it for about an half hour (less if you use small pieces). You can leave the chicken in the orange juice, the longer it stays in the better the taste. Let it cool down. Bake the chicken on a hot barbecue. |
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| Stuffed eggplant (2 persons) 1 big eggplant 1 onion 1 glove of garlic 250 gr minced meat (pref. of lamb) 2 tablespoon raisins 1 leek 1/2 teaspoon of curry 1/2 teaspoon of cinnamon pepper and salt Bit of green herbs (I prefer a mixture of parsley with coriander) Boiled rice for 2 persons. An ovenbowl large enough to contain 2 halfs of eggplant and rice. 0-0-0 Wash the raisins and leave them in water for a while. Cut up the onion. Cut the leek in the length (twice so you have four pieces) and then cut in very small pieces. Don' use the blueish green. Cut the eggplant in half (length). Sprinkle a bit salt on the eggplant meat and with that side down in a bowl. Cover and let them simmer in an microwave for a couple of minutes untill it is a bit soft. Take the meat out of the eggplant (leave a layer of 1/2 a cm) Preheat your oven at 180 C Fry the onion, chrush the garlic above the onion and then add the minced meat. Fry until it' loose. Add the eggplant meat Then add the raisins, curry and cinamon. Let it simmer Mix the boiled rice with green herbs and the leek. Put it in a ovenbowl Put both (hollow) eggplants on the rice and fill them with the meat. Let it become completly heat in the oven (takes about 20 minutes) |