KLOKARI COOK

Wednesday, October 3, 2012

COLD EGGPLANT ROLLS WITH CHEESE

materials
4-5 medium sized eggplants Argian
1 cup. ts. feta cheese into pieces
1/2 cup. ts. cream cheese
1 dust. garlic mashed
1 tbsp chopped parsley (for garnish)
1 mr ouzo
1 tbsp Fresh herbs such as oregano, marjoram, basil
1/2 Mr. fennel seeds
Olive oil for frying
Salt and freshly ground pepper

Friday
Wash the eggplants, cut both ends and split into slices about 5 mm thick. Put them in salted water for 1/2 hour to wipe with paper towels and fry until soft. Touching the paper towels spread out in rows.

Mix the remaining ingredients, pressing the feta cheese is melted with a fork and add freshly ground pepper. Put a teaspoon of cheese mixture on each slice of eggplant aside and carefully wrap it in a roll. Place the rolls side by side on a platter, sprinkle with parsley and refrigerate until serving.

MUSSELS PILAF

Ingredients
for 6 people

1.5 kg of mussels in shells
500 gr. Carolina type rice
2 medium onions, chopped
1 500ml bottle of beer
5 cloves garlic, chopped
1/2 cup olive oil
bay leaf
1/2 cup chopped parsley
1/2 tsp pepper
Salt and pepper

Clean as can the shells of mussels, removing and hairy projecting, with a strong pull. Wash thoroughly and place in strainer. Check carefully and discard those that do not close.Put the rice half boiled with similar water and 3 tablespoons olive oil. While boiling the rice in a wide pot, heat the remaining olive oil and fry over low heat the onion and garlic for 4'-5 ', stirring constantly. Add the bay leaf, pepper and the, mussels and beer, and cover the pot for 2'-3 ', until they all mussels open *. Drain the half boiled rice, add to pan with the mussels and cook until they drink fluids and soften not too cooked approximately 7'-9. Check in between, if necessary, add salt and freshly ground pepper. Finally add the parsley,
Mix well and serve.

* Note at this point we can make the flesh of a few mussels and throw the shell to make it easier for serving the food.