My favorite scents and colors

My favorite scents and colors

Sunday, October 21, 2012

Zucchini and eggplants soufflè

Hello everybody!

The zucchini and eggplant soufflé is a different way to let experience your guests these vegetables.

It can be prepared by anyone. Just remember to never open the oven while cooking because it deflates and therefore it could not succeed.


Zucchini: a pound
Eggplant: a pound
Butter: 50 g
Egg yolks: 3
Egg whites: 4
Parmesan cheese: 80 gr

Wash the zucchini and eggplants. Dice the zucchini.

Peel the eggplant with a peeler and cut into cubes then boil the whole in salted water. Drain and let it dry, less liquid the better. I let them in the colander covered with a napkin.

After about an hour turn the oven to 180 degrees and cook the mixture in a pan to dry further, no oil nor butter with it.

Now melt the butter in a saucepan and cook the mixture for 5-6 minutes. Meanwhile mount the egg whites until stiff.

Remove from heat waiting for 1 minute then add the cheese, egg yolks and egg whites.

Grease the molds, pour the mixture and bake for 30 minutes.


A different dessert...bitter-sweet

Hello everyone :)

Every now and then my hands surprising me, since the signs they leave in my dishes!

In this dessert I have adopted the bitter-sweet the passion fruit with melon, watermelon, ricotta cream and cinnamon.

The purple Maracuja or passion fruit with special antioxidants, it's particularly easy to digest and is native from latin America. Here are its nutritional values ​​


4 Mature fruits (when the skin is wrinkled)
1 medium-sized yellow melon
1 slice of watermelon about 1 kilogramm
500 grams of fresh ricotta
200 grams icing sugar

In a bowl, pour the cheese and gradually add the powdered sugar. Mix well and place in the fridge for 30 minutes.

Peel the melon with a peeling potatoes or use a knife with tip and teeth. Cut in half by removing all the seeds well.

Now insert the hollow core for apples, starting from the center of the inside of the melon, and push down being careful not to get it out the other side, then slide the hollow core with the cylinder inside. Continue in this way from winding up to a half inch from the edge of the melon. You have to take care, as coming to the edge, the depth with which enter the hollow core degreases. When at a certain point is no longer possible to extract cylinders then with a spoon dug out the remains so that the inside of the melon is emptied. Proceed in this way with the watermelon.

Meanwhile the cream cheese is ready so at first smear within the melon all the way up to the edges. Then you can proceed as in the photo dusting with cinnamon and add the other half of Maracuja.