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Latin recipes

Latin Dishes:

B Santich 1995 The Original Mediterranean Cuisine. Australia :Wakefield
Press ISBN 1-86254-331-3
This is a great Latin Cookbook.  Most of the recipes don't fit the list but
here are a few that do - sometimes ommitting olive oil etc:

Asparagus with shallots:
1 bunch asparagus, lightly cooked and drained.  4 shallots (the real brown
bulbous onion like kind) browned in a nonstick pan, a pinch of saffron,
salt and freshly ground pepper.  Serve with a wedge of lemon.

Stuffed Aubergines (eggplants):
3 small eggplants
1 onion, dry fried
1 tbsp FF parmesan
2 egg whites
2 tbsp chopped parsley
1 tspn chopped mint
1 tspn chopped marjorum

Parboil eggplants 10 min, drain and scoop out the middle leaving 1/2 cm in
skin. Dry fry onion. Blend eggplant (in a food processor etc) with onion,
egg, cheese.  Add herbs, season to taste.  Spoon into eggplant skins, grill
until brown on top.

Broadbeans in the Mediterranean style:
Soak diried boradbeans in hot water overnight, remove skins.  Set them to
cook in fresh water 1 inch above the level of the beans, for an hour.  Add
thyme marjoram and parsley to pot.  Puree beans with a bit of cooking
liquid, season with salt and pepper. It should be thick!  Dry fry 2 onions,
and add 2 tbsp chopped sage leaves and a small apple peeled and cut into
cubes. Brown well.  Reheat the bean mix and top with the fried onion and

      Laura Barwick
      Canberra, ACT, Australia