Grilled Eggplant and Feta

From Tender, by Nigel Slater

2 med. eggplants
feta cheese- 8 oz.
Yogurt- 8 oz. 
Chopped basil, parsley and mint- 1 tbsp of each
olive oil
warm flatbreads

Slice eggplant lengthways into 5 or 6 long steaks. Sprinkle with salt and let sit for at least 30 mins.  or while you make the creamed feta. Crumble feta in bowl and mash with a fork. Stir in yogurt, 3 tbsp of water, and the chopped herbs.

Pat eggplant dry and brush with olive oil. Set on grill or hot skillet. Cook for 5 or 6 mins, and remove from heat. PLace on plate with creamed feta and flatbreads and enjoy! 

Carrot Fritters

From  Tender,  by Nigel Slater.

Makes 6-8 fritters.

3/4 lb. carrots
med. onion
1 clove garlic, crushed
1/2 cup cream
1 egg
grated cheese- whatever you like, 3 heaping tbsps.
Cilantro leaves- roughly chopped
1 tbsp. flour
olive oil for frying

Grate carrots so that they are long, thin shreds. Finely slice onion and stir into carrots along with the garlic and salt and pepper to taste. Stir in cream, beaten egg, grated cheese, cilantro and flour.

Warm olive oil in a pan. Drop large spoonfuls of the mixture into the pan, a couple at a time and fry until lightly cooked on the underside. Flip over- they should take 3-4 mins. per side. Eat immediately! 

Beef, Onion and Beer stew

From Tender, by Nigel Slater.

Serves 4.

Butter
1 1/2 lbs. stew beef
2 lg. onions
few sprigs of thyme
2 tbsp. flour
1 1/2 bottles beer, or 2 sm. trappist bottles
2 or 3 bay leaves

for applesauce:
5-6 apples- tarter the better
butter
little bit of sugar
dash of cinnamon

Melt butter ina large casserole pan( that has a lid). Cut beef into 4 pieces, seasoned with salt and pepper, then lower into sizzling butter. Brown the meat on all sides. Thinly slice the onions while the meat browns. Once meat is browned, remove to a plate and lower the heat. Add onions to pan with thyme leaves and cook until soft and pale. Stir in flour and then pour in the beer and add bay leaves. As it starts to boil, add the beef and its juices to the pan and lower the heat. Season with salt and pper, cover with a lid and place in the oven at 300. Leave in the oven for an hour.

Peel apples for sauce- core and cut into rouch chunks. Put in a pan with a little water and the butter and bring to a boil. Turn down heat. cover with a lid and leave to cook to a sloppy mass. Sweeten with a little sugar and cinnamon, then beat with a fork until smooth. 

When stew is ready, serve with applesauce. Season as needed.

Cabbage Soup Three Ways

Green Cabbage- Savoy, Napa or green
4 tblsp butter
lg. onion
2 tblsp brown sugar
1/4 tsp. allspice
5 cups stock
fresh squeezed lemon juice, or white wine or rice vinegar to taste
salt and pepper to taste

Core and shred cabbage. Heat butter or oil in soup pan- add cabbage, onion, salt and pepper. Cook until cabbage and onion are tender at med. heat. Stir in sugar and allspice. Add water or stock and continue cooking for about 15 mins. Add a tblsp or 2 of lemon juice then serve.

Option 2- Asian style
Use Napa cabbage if possible- cook cabbage and onion in peanut oil- let the vegetables brown a bit. When you add the sugar, also add 1 tbsp. minced gresh ginger. Add 2 tbsp. soy sauce with the stock or water. Use fresh lime juice instead of lemon at the end.

Option 3- with potatoes and tomatoes
Add 2 med. potatoes, peeled and cubed along with cabbage and onions. Substitute scallions for onions if possible- reserve some for garnish. Just before adding stock of water, stire in 2 or 3 ripe tomatoes, cored, peeled and seeded, and roughly chopped. Also, 1 tsp. fresh thyme. Omit the sugar and allspice- garnish with scallions and serve.

Corn, Tomato and Zucchini Soup

4 cups stock
4 ears fresh corn
2 tbsp. butter or olive oil
med. onion, minced
2 cups cored, peeled, and chopped tomatoes
2 sm. or 1 med. zucchini, diced
1 tbsp. minced garlic
salt and pepper to taste
minced fresh basil
1 tsp. balsamic vinegar

Heat stock in saucepan. Strip kernels from ear of corn, and add the cobs to the stock- let simmer while you prepare the other veggies. Put butter in another saucepan on med. heat. Add onion and cook until begins to soften. Add tomatoes, zucchini, garlic, salt and pepper and cook for about 10 mins. 

Remove corn cobs from stock and add the stock to the veggies. Cook until zucchini is tender but not mushy (about 5 mins). Stir in the corn kernels and most of the basil. Add the vinegar. Serve with remaining basil as garnish.