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  • Baked eggplant

    Maria - - Vegetables


    cut up the eggplant in thick slices, place them in oven safe dish. Add vegetable oil and cook at 180C (360F) for about 30-45min, untill eggplant becomes completely soft. In a small dish combine soy sauce and sugar and stir untill sugar completely dissolves. To serve spoon the sauce over the eggplant and serve hot.

  • Korean multi purpose sauce

    Maria - - Sauces & Dips


    In a small bowl combine all ingredients and stir until sugar is completely dissolved (heating the sauce a little bit helps). Add as a last step to your noodles or stir fried vegetables. Vegetable suggestions: sweet bell peppers, mushrooms, green onions, broccoli, carrots, bok choy (chinese cabbage), eggplants.

  • Cook the beets with skins on in a small saucepan filled with tap water for about 40min, untill they can easily be pierced with knife. Peel the beets and slice into thick rounds. Arrange on a serving plate. Sprinkle with chopped dill. In a small bowl combine salt, oil and balsamic vinegar. Whisk together and pour over the beets. Serve warm or cold.

  • In a large pot of water cook the low protein pasta as usual. Drain and place in a large bowl. To the bowl add herbs (dill, parsley, basil), utter and chicken bouillon broth powder. Mix well. Add tomatoes, cut in halves. Serve warm or cold.