Baked Stuffed Eggplant

Ingredients:

1 large eggplant
1 medium onion
1 lb lean ground beef
½ c tomato paste (or more if needed)
½ c shredded Swiss cheese
salt & pepper (optional garlic salt)

Wash eggplant and cut in half lengthwise. Remove the pulp leaving ½ inch of the outer shell. Using cooking brush, apply olive oil on eggplant skin. Dice the pulp. Saute the onions, seasonings and meat in olive oil. Stir in the eggplant pulp and tomatoe paste. Cook until meat is slightly done. Spoon meat mixture into eggplant shell and sprinkle cheese on the mixture. Place stuffed eggplant in oven proof dish and bake at 350 C degree for 20 minutes.

Apple Cake

Ingredients:

3/4 cup (75 grams) chopped walnuts or pecans
1 pound (454 grams) apples
1-2 tablespoons freshly squeezed lemon juice
1 1/2 cup (195 grams) all purpose flour
3/4 cup (150 grams) granulated white sugar
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
6 tablespoons (85 grams) unsalted butter, melted
2 large eggs
1/2 teaspoon vanilla extract
2 tablespoons milk
1/3 cup (50 grams) raisins

Preheat oven to 350 degrees F (180 degrees C) and place rack in the center of the oven. Butter or spray with a non stick cooking spray, an 8 inch (20 cm) square baking pan and then line with parchment paper or wax paper.

Place the nuts on a baking sheet and bake for about 8 to 10 minutes or until lightly brown and fragrant. Remove from oven and cool on a wire rack and then coarsely chop.

Peel, core, and coarsely chop the apples.

Toss with 1 - 2 tablespoons of lemon juice.
In the bowl of your electric mixer (or with a hand mixer), combine the flour, sugar, baking powder, ground cinnamon, and salt. Add the melted butter, eggs, and vanilla extract and beat until fully incorporated. Fold in the chopped nuts, raisins, and chopped apples. If the batter is thick, stir in the milk.

Transfer the batter to the prepared pan and smooth the top. Bake in preheated oven for about 35 - 45 minutes or until golden brown and a toothpick inserted into the center of the cake comes out clean. Remove from oven and place on a wire rack to cool.

Serve with softly whipped cream or vanilla ice cream. Cover and refrigerate leftovers. Reheat before serving.

Makes 6-8 servings.

Recipe by Joy of Baking

Antipasti: Grilled Eggplant with Mozzarella

Ingredients
12 slices of eggplant (about 1/4-inch thick)
Drizzle of olive oil
Salt
Freshly ground black pepper
12 fresh basil leaves
6 cherry tomatoes
12 slices of fresh Mozzarella, about 1/8-inch thick
1/2 cup of Extra Virgin Olive Oil
1/4 cup Balsamic

Directions

Preheat the grill.

Season both sides of the eggplant slices with olive oil, salt, and pepper. Grill the eggplant for 2 minutes on each side.

Lay a slice of cheese on top of grilled eggplant and carefully roll up the eggplant. Lay 1 fresh basil leave and half cherry tomato on top of eggplant. Secure the roll with a toothpicks. Repeat the above process with the remaining grilled eggplant.

In a mixing bowl, add extra-virgin olive oil and balsamic, salt, and pepper. Set aside. Arrange the eggplant on the platter.

Drizzle the entire platter with the Balsamic Dressing. Sprinkle fresh grated parmesan cheese on eggplant (optional)

Chocolate Chunk with Cranberries Cookies

My daugther's been asking to bake cookies all week. Finally, it's Friday and we decided to make one of her favorite....Chocolate Chunk with Cranberries. I prefer to use good quality dark chocolate bar instead of chocolate chips. These cookies are crispy on the edges and soft and chewy in the center!

Ingredients:

2 cups (260 grams) all purpose flour

1 1/4 teaspoons baking soda

1/4 teaspoon salt

3/4 cup (170 grams) unsalted butter, room temperature

2/3 cup (130 grams) granulated white sugar

2/3 cup (140 grams) firmly packed light brown sugar

1 large egg

1 large egg yolk

1 1/2 teaspoons pure vanilla extract

1 1/4 cups (210 grams) chocolate chunks
1 cup cranberries

Preheat oven to 350 degrees F (177 degrees C). Place one oven rack in the top third of the oven, and one oven rack in the bottom third of the oven. Line two baking sheets with parchment paper.

In a large bowl, whisk together the flour, baking soda, and salt. In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugars until light and fluffy (about 2 - 3 minutes). Scrape down the sides of the bowl. Add the egg and egg yolk, beating until well combined. Beat in the vanilla extract.

Gradually add the flour mixture to the creamed mixture and beat just until incorporated. Scrape down the sides of the bowl as needed. Stir in the chocolate chunks and cranberries.
Form dough into balls, using 1/4 cup (55 grams) for each cookie. Place six balls of dough on each baking sheet. Gently flatten each ball of dough into a 2 1/2 inch (6.5 cm) round.

Bake the cookies for about 15-17 minutes, rotating the baking sheets halfway through the baking time. The cookies are done when they are light golden brown in color and just set. They will still seem a little soft but they will firm up as they cool. Remove from oven and let the cookies cool a few minutes on the baking sheet before transferring them to a wire rack to cool.

Makes about 18 large cookies.

Adapted by Joy of Baking

Hot Chocolate!

My favorite Greek restaurant in Germany

Mykonos Tavern

Tzatziki with lots of garlic!

Borough Market, London