Tag Archives: molasse

Cumin Roasted Eggplants, Feta, Almonds and Pomegranate Salad

18 Nov

I know, this is not really a seasonal dish that I am writing about today but sometimes you need sun in your plate as well as color.

As Autumn definitely turned our great blue sky into a low grey mess, I thought about that salad that many of you kept asking me about during the past few months.

What really brings the flavor together is the use of pomegranate molasse that is pretty hard to find in France.

So if you look for it, go to a Lebanese shop or order it online. I found mine at Izrael, that great shop located rue François Miron where you find any spice, nut, condiment…. you are looking fot but also where you have to be patient if it is a bit busy. The owners are an old passionate couple and when they serve a customer, they do it properly which means….. they take the time! So don’t be in a hurry and take the time to spend some time in that Aladdin’s cave.

 

Result large plate

Ingredients

  • 4-5 aubergines (cut in diagonal chunks)
  • 3 red onions, cut into wedges
  • 3 tbsp cumin seeds
  • 100g toasted almond flakes
  • 1/2 bunch of coriander, washed, dried and picked
  • 1 pomegranate, seeded
  • 250g of fresh Feta cheese, crumbled

Ingredients for the Dressing

  • 4 tbsp of pomegranate molasse
  • 6 tbsp of olive oil
  • salt and pepper
  • 1/2 garlic clove crushed

Method

Preheat your oven to 220°C.

Place the aubergines chunks on baking trays lined with parchment paper. Sprinkle them with olive oil, salt, pepper and the cumin seeds.

Roast them in the oven until they get soft to the touch and lightly browned on the edges.

Sprinkle the red onions with olive oil, salt and pepper and roast them the same way you did with the aubergines.

Spread the flaked almonds on a baking tray or in a heavy bottom pan and toast them in the oven or on the stove until lightly browned. Put a timer, they burn very quickly.

Ingredients Aubergines Salade_edited-1

Pick whole coriander leaves

Cut the pomegranate* into 2 and bash it with a wooden spoon to release the seeds- making sure there is not a lot of white ‘membrane’ coming with it.

In a big bowl or on a large serving dish, layer the aubergine chunks and red onion wedges then add coriander, Feta cheese crumbs, pomegranate seeds and almond flakes.

In a bowl, whisk together all the ingredients of the dressing then drizzle it on top of the salad.

*follow the link to see how to proceed

Result Focus  Result Small Bowl

Salade d’Aubergines grillées au Cumin, Feta, Amandes et Grenade

Ingrédients

  • 4-5 aubergines (coupées en morceaux de 3-4cm)
  • 3 oignions rouges coupés en quartiers
  • 3 cas de graines de cumin
  • 100g d’amandes effilées
  • 1/2 bouquet de coriandre lavé, séché
  • 1 grenade
  • 250g de Feta émietté

Ingrédients pour la sauce

  • 4 cas de molasse de grenade
  • 6 cas d’huile d’olive
  • sel et poivre
  • 1/2 gousse d’ail écrasée

Méthode

Préchauffez votre four à 220°C.

Placez vos aubergines sur une plaque recouverte de papier sulfurisé. Enduisez-les d’huile d’olive et assaisonnez de sel, poivre et cumin.

Faites-les cuire jusqu’à ce qu’elles soient tendres à cœur et prennent une jolie couleur brune aux angles.

Faites de même avec les oignons rouges.

Dans une poêle à fond épais ou sur une plaque, dispersez les amandes effilées et torréfiées les 2-3 minutes jusqu’à ce qu’elles prennent une jolie coloration dorée. Attention, comme elles sont fines, elles peuvent très vite bruler.

Prélevez les feuilles de coriandre.

Emiettez la feta en cubes grossiers d’1cm.

Coupez la grenade* en 2 et à l’aide d’une cuillère en bois, égrenez-la en prenant soin d’enlever les morceaux de membranes blanches.

Dans un bol, fouettez les ingrédients de la sauce et gardez à portée de main.

Dans un grand saladier ou sur un grand plat de présentation, disposez les aubergines et les oignons rouges, dispersez les cubes de feta puis les graines de grenade.

Assaisonnez de sauce et finissez avec les amandes et les feuilles de coriandre.

*cf lien de la grenade pour la méthode

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Sticky Toffee Pudding with a Double Toffee Sauce… Just in Case!

7 Feb

Last Sunday, we went to Chiswick in order to visit my friends Rhea and Martin’s flat. She booked a table in a very nice pub on the Thames called Annie’s. The place was perfect, there was a large table for our group, comfortable chairs, baby friendly waitresses and lots of games to keep them busy! The food was also really good, perfectly cooked fish for me with an amazing green aïoli on top and nice proper burgers, huge piece of crispy pork belly, generous salads for the others. But I have to say that the best part was the dessert. They had some Blueberry Cheesecakes and Sticky Toffee Puddings to share and I have to say that you can’t have a whole portion by yourself even when you are hungry…! It was really massive and generously covered with toffee sauce.

My friends just loved it and told me that it would be great to have a nice recipe on my blog…. then here I am! I asked about the best recipes and compared two of them and finally choose Simon Hopkinson one (the other one was from Peter Gordon if you want to know…!). I found it in his book called The Good Cook which contains plenty of great recipes and tips for anyone who loves to cook.

Sticky Toffee Pudding serves 6

Ingredients for the Pudding:

  • 275ml of boiling water
  • 175g of Medjool dates pitted and chopped
  • 1 rounded tsp of baking soda
  • 50g of salted butter
  • a good pinch of salt
  • 75g of Demerara sugar
  • 75g of Dark Brown Sugar
  • 2 eggs
  • 175g of self-raising flour
  • 1tsp of pure vanilla extract
  • Soften butter to grease the mold

Ingredients for the Toffee Topping:

  • 250ml of double cream
  • 80g of salted butter
  • 80g of dark brown sugar

Ingredients for the Extra Sauce:

  • 300ml of whipping cream
  • 50g of salted butter
  • 50g of dark brown sugar

Method for the Pudding:

Preheat the oven to 180°.

Once you have pitted and chopped your dates, put them in a bowl and cover them with the boiling water. Stir them and let them cool down a little bit.

In the meantime, measure out all the other ingredients and mix them with the water and dates. Pour the whole mix in a food processor or blender and puree it until nearly smooth with some bits of dates still visible.

Prepare a loose-bottom baking tin to bake the pudding (at least 22 cm diameter and tall). Cover the base with parchment paper and grease generously the edges with soft butter.

Pour in the pudding mix and bake for about 30 minutes. Be careful, the mix must not fill more than half the baking tin as it will rise and you will still need some space to pour the toffee sauce on top.

The cake is cooked when a skewer comes out clean and the cake is firm to the touch. Let it cool down a little while preparing the toffee sauces.

In two small to medium pans, pour the ingredients of each sauce and heat gently. Whisk regularly until it comes to a boil and smoothly amalgamate.

Pour the topping on top of the cooked cake and place under a moderate grill until bubbling and sticky-looking.

It may take up to 5 minutes depending on your oven. Let it cool down and get it out of the tin.

Serve it in a bowl and pour the extra sauce on top.