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"The Creamy Pasta Alfredo Was As Never Delicious with Vegan Eggplant As a Winner for Dinner... ."

Creamy Aubergine Pasta Sauce:


-250 g eggplants (roasted and peeled) (pureed)

-8 c chicken stock (in the tetrapak)

-100 g millet grain

-8 tblsp all-purpose flour (thickener)

-2 eggs (note: add dissolved thickener and egg in the chicken stock and whisk to homogeneity)

-2 cups heavy cream (32% MF)

-1/2 c balsamic vinegar

-75 g green bell peppers (roasted and peeled) (pureed)

-100 g broccoli (pureed)

-30 g parsley

-30 g basel

-8 tblsp salt

-4 tblsp white pepper



Pasta: Spinach Pasta Linguini from the package can be used.

Option: Or prepare fresh pasta with a pasta machine (avail. in an Italian store) adding fresh spinach and basel puree.


IN PRACTICE SOME
COOKING TIPS BY THE TIME DINNER COMES ROUND WITH FAMILY AND FRIENDS:

#1 

Keep it simple. Note and go through each step of the cooking process from prep time (including arranging ingredients), utensils, including pots and pans, preheat the oven and set timer for cooking time, after let set aside to cool down according to instructions; serve also in the manner for presentation as recommended by the recipe-maker.

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#2

Check for doneness with cooking time: e. g. for roasts, use a roasting thermometer, a toothpick for breads, puddings and cakes; note the need to pre-coat the sheet pans for baking with shortening/oil. For pasta and vegetables follow carefully instructions to be al dente adding enough water, gentle boiling with salt added and tasting regularly the bite, followed by draining and washing several times.

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#3

As a rule we prepare and present foods readily using only the implements and serving dishes and/or pans that allow for this to avoid any extra artistry thru decorative needs as is limited, involved with the dish. Alternatively follow according to script the illustrated suggestion on the packaging.

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