Stir-Fried Asian Eggplant

strir fried eggplants


4 asian eggplants (the long skinny type)
2 tsp salt
water, to cover
1 Tbsp oyster sauce
1 tsp sugar
1 tsp sesame oil
2 Tbsp vegetable oil
2 tsp garlic, minced
2 hot red chile peppers, seeded and thinly sliced

Green Bean & Arugula Salad With Ricotta Salata

Green Bean and  Arugula Salad With Ricotta Salata



The Salad

Source and recipe: by evelyn/athens

Tapenade Filled Egg Halves

Tapenade Filled Egg Halves

So delicious! The congac addition to the filling made this special. I doubled the quantity of the filling ingredients, so I used the required amount for the filling and with the remaining I prepared a wonderful tuna salad adding some balsamic vinegar and chopped red pepper. This would be perfect dish to offer for a buffet!


    • 12 hardboiled egg ( halved lengthwise)
    • 3/4 cup ripe olives ( preferably oil-packed Mediterranean olives, pitted & chopped)
    • 8 anchovy fillets
    • 2 ounces tuna ( See Note)
    • 1/2 tablespoon dry mustard
    • 3/4 cup capers ( rinsed & drained)
    • 1/3 cup olive oil
    • 1/4 cup cognac
    • black pepper

Source and recipe description: by Twissis

Castagnaccio – Tuscan Chestnut Flour Cake


I loved the cake very much! I confess I ate it as it was during the day as we were working in the garden. The natural sweetness of the chestnuts plus the sweetness from the raising were enough for me I did not need for. I loved the cake so much that I had to go to take one more piece again and again.
Chestnuts were in the past an important source of food this especially in winter. In order to preserve them, chestnuts were dried and smoked the prevent worms attacks.
Thanks a lot for posting this great recipe and promoting traditional food.


  • 1 1/8 pounds (500g) chestnut flour
  • 3 cups water
  • 6 tablespoons olive oil
  • 3 1/2 ounces (100g) roughly chopped walnuts
  • 3 1/2 ounces (100g) pine nuts
  • 3 ounces (80g) raisins
  • 1 fresh sprig rosemary
  • 1 pinch fine salt

Source and recipe description: by Mia

Angelina’s Caponatina

Angelina s Caponatina


Source and full recipe: by JackieOhNo!

Chive-Corn Muffins


I’m glad I tried these cornbread muffins for Made for Cornbread is King (Part 2)! This is a quick and simply recipe, I had all on hand and I the garden I had enough chives for this.My DD was the first who tired this, we never had cornbread and she was really surprised how good the are. Great recipe!


    • 1 cup yellow cornmeal
    • 3/4 cup unsifted all-purpose flour
    • 2 1/2 teaspoons baking powder
    • 1/2 teaspoon sugar
    • 1 teaspoon salt
    • 1 cup skim milk
    • 1 large egg
    • 1/4 cup chopped fresh chives
    • 1 tablespoon butter or 1 tablespoon margarine, melted

Source and recipe description: By JackieOhNo!

Empanadillas de Atun – Tuna Pies

Empanadas and empanadillas are very popular in South America. You will find there many versions with different filling.
Here my favorite recipe

You neeed


  • 3 cups  flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup cold butter
  • 1/2 cup cold milk
  • 3 eggs


  • 7 oz. ( 200 grams) drained canned tuna (I prefere in brine9
  • 1/3 cup red bell pepper, finelly diced
  • 1 small onion, minced
  • juice of 1/2 small lime
  • 1/2 cup  home made cooked salsa or finely chopped tomatoes
  • salt, pepper and chili to taste
  • 6 leaves basil, optional (I love it with tuna!)



  1. Combine  flour, baking soda and salt in a food processor.
  2. Add butter and process for 10-15 seconds, or until butter is cut into very small pieces, but still visible.
  3. Add milk and 2 eggs lightly beaten and process just until a ball of dough forms. Do not over-mix.
  4. Form a ball and wrap in plastic. Refrigerate while mixing tuna filling.


  1. Lightly blend by hand all ingredients in a small bowl. Set aside.


  1. Pre-heat oven to 180°C/350°F .
  2. Roll out the dough on a floured surface to 3 mm  (1/8″) thick.
  3. Use a 12 cm (5″) round shape as a cutter and cut out circles.
  4. Spoon one heaped tablespoon of tuna filling on each of one half of dough circle. Distribute equally the filling over the dough circle.
  5. Brush borders of dough with little  water and overlap dough, forming a half circle.
  6. Press with a fork to seal edges. Place on baking sheet (oiled or with parchment paper)
  7. Brush empanadillas with the remaining beaten egg.
  8. Pierce crust with a fork to allow steam to vent.
  9. Bake for 25 minutes, or until golden brown. Serve hot or at room temperature.

Broccoli with Oyster Sauce

For a colorful and attractive Chinese meal you will need a few vegetable dishes. Here is one that I would suggest.

You need:

  • 4 teaspoons cold water
  • 1 teaspoon cornstarch
  • 500 g broccoli florets
  • 1/4 cup chicken broth
  • 1 1/2 tablespoon light soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon sugar
  • 1 dash sesame oil
  • 2 tablespoons sesame seed (not roasted)


  1. In small bowl, combine cold water and cornstarch.
  2. Blanch the  broccoli for 2 to 3 minutes in a big pot of boiling water. Drain while still crisp and place in cold water to shock broccoli and stop cooking process. Drain again and set aside on a serving plate and keep warm.
  3. To prepare the sauce  combine chicken stock, soy sauce, oyster sauce sugar and sesame oil. Bring to boil.
  4. Add water and cornstarch mixture and stir until it thickens.
  5. Remove sauce from heat. Pour over broccoli.
  6. Top with sesame seed and serve immediately.