Orzo with eggplant and caramelized garlic

I saw the caramelized garlic recipe in the movie Chef (2014) or I think I saw it there or even got inspired from it, and I was craving to actually get my sleeves up and make this happen. Amazingly easy and soooooo suitable with the eggplant, I decided to combine it with some classic cooked orzo (recipe from my dear mother) and voila! You can also keep the garlic in the pan and cook along the eggplant. Either way you will love the result.

Total cooking time: 50 minutes. Serves up to 6 people

Ingredients
for the orzo:
200gr orzo
2 white onions thinly cut
2 tbsp olive oil
½ cup red wine
½ cup tomato juice
water as much as it takes
sea salt
fresh ground pepper

for the eggplant and caramelized garlic:
8 garlic cloves sliced
1 teaspoon mustard seeds
1 large eggplant
2 tomatoes
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried thyme
2 tbsp olive oil
sea salt
fresh ground pepper
1 tbsp Greek yogurt for garnish

         

Method
cooking the orzo:
On a medium saucepan heat up the olive oil on medium heat and fry the onions for about 5 minutes. Add the orzo and let it shimmer for about 3 minutes. Add the wine and let the alcohol vaporize until you add the tomato juice. Stir good, season freely with salt and pepper and add the water. The trick is to cover the orzo at least one finger high. Let it boil for about 20 minutes, stirring regularly so it will not stick on the pan.

If more water is needed don’t be afraid to add. It will always absorb it. When the orzo is cooked let it stay in the pan with the lid on top. Let is rest until you have finished with the eggplant.

cooking the eggplant + garlic:
On a big frying pan heat up 1 tbsp of the olive oil on medium heat. When it is ready add the sliced garlic and let it be fragrant for about 7-8 minutes, stirring constantly. Add the mustard seeds and let their wonderful taste dissolve with the garlic. Take the garlic out of the pan and let it rest.

Clean the skin of the eggplant and cut it in 1cm cubes. Add the rest of the oil in the pan. Add the eggplant in the pan and stir good. Follow the same procedure with the tomatoes. Add the dried spices (thyme, oregano, basil) and season with salt and pepper. Add some water so the eggplants will not be completely dry. Let it fry for about 10-15 minutes.

Remove from fire and stir in the caramelized garlic. Add the orzo and stir good till all ingredients combine. Add some Greek yogurt on top and serve with some extra thyme.

Enjoy!

Lemon and Cranberry Cake

A typical cake recipe with an extra twist of lemon icing and dried cranberries! Fresh and light combo for any taste 😀 Dried cranberries, as any dried fruit, are always good for you but be careful not to overdo it. They might look innocent but they contain a significant amount of sugar and calories. To increase the nutritional value of the fruit, look for low-sugar ones. Here I used normal ones I bought at the supermarket. You can use dried cranberries with the yogurt of your choice, on a spinach salad or with oatmeal. Add them in your favorite bread or create some awesome cake or muffins. They boost your energy even when eaten plain. And for an extravagant dish you can combine them either with chicken or pork chops!

Equipment: 20cm round spring-form pan. Yields up to 10 pieces.

Ingredients
for the cake
180gr unsalted butter, at room temperature
230gr self-rising flour, sifted
180gr super-fine sugar
3 large eggs, at room temperature
1 teaspoon baking powder
1 teaspoon vanilla extract
60gr crème fraîche
zest of 2 unwaxed lemons
60gr dried cranberries and more for garnish
30gr sliced almonds for garnish

for the icing
180gr full-fat cream cheese
½ cup confectioners sugar, plus a little extra for dusting
zest and juice of 1 unwaxed lemon

Method
Preheat the oven to 160°C. Line the base and sides of the spring-form pan with parchment paper.

Put the butter, flour, sugar, eggs, baking powder and vanilla extract in a large bowl and beat with an electric hand mixer for a few minutes until the mixture is light and fluffy. Add the crème fraîche and lemon zest and beat the mixture for another 30 seconds. Stir in the cranberries.

Pour the mixture into the prepared pan and bake for 40–50 minutes until golden brown. Test to see if the cake is cooked by inserting a skewer or a knife into the middle of the cake. If it comes out clean, the cake is cooked. If not, bake the cake for a few more minutes.

To make the icing, beat the cream cheese and confectioners sugar together until smooth. Add the lemon zest and juice and stir.

Remove the cake from the oven and allow it to cool a little in the pan. Once the cake has cooled, place it on a tray or plate and spread the icing on top. Sprinkle over the remaining cranberries and the sliced almonds and dust with some extra confectioners sugar.

Enjoy!

        

Roasted Cauliflower with Orange Curry Sauce

I am telling you I was hooked by the easiness of this recipe! So fragrant and fresh and juicy. And soooo tasty. I am not really a fan of combining sweet and sour tastes – I blame my Greek upbringing with tons of meat and vegetables – but this dish blew my mind off. I wanted to try this spice mixture with roasted cauliflower (I normally boil it) and explore this recipe all the way. Raisins, honey, cayenne and cinnamon, along with the sourness of the oranges was something I was doubting, but cooking is all about trying and risking and I am glad I did. I have already cooked it like three times in one month. Seriously. And it is super cheap!

That moment when you toast all the spices and add the garlic and the ginger and the honey and then the orange juice, your house will smell like a paradise! If you don’t like some of the ingredients, you can skip or add other spices, but to be honest this combo of fragrant cumin, turmeric, garlic, cinnamon, curry and the spiciness of the cayenne and the ginger were born to be cooked together and combined with sweet raisins and the unique flavor of the cauliflower. And what binds everything is the oranges, this Orange Curry Sauce is s u p e r b. Try it and you will remember my words: you will get addicted to it.

Ingredients for Orange Curry Sauce
1/2 teaspoon cayenne
1/2 teaspoon turmeric
1/2 teaspoon cumin seeds
1/2 teaspoons kosher salt
1 teaspoon curry powder
1 teaspoon mustard seeds
1 teaspoon honey
1 generous knob of ginger or 1 teaspoon ginger powder
1 large garlic clove
1 cinnamon stick
1 liter or 4 cups of orange juice
3 fresh oranges
1 tablespoon butter
1 tablespoon olive oil

Ingredients for Assembly
1 head of cauliflower (approximately 500gr)
2 tbsp olive oil
1 cup of biological basmati rice
1/4 cup of sliced almonds
1/4 cup of golden raisins
parsley for garnish

        

Method
Preheat the oven to 200 degrees Celsius. Chop the cauliflower and toss the florets in a roasting pan. Sprinkle with some kosher sea salt and 2 tbsp of olive oil. Roast it for 20 minutes till crispy and light golden brown. If your cauliflower is too big (like mine), do this in two doses.

Cook the basmati rice according to package directions. When you have basmati the perfect way to have fluffy rice is to let it sit in its pan – after you have drained it – covered with a towel, to absorb all the moist left inside for at least 15 minutes.

Cut the bottom of the oranges and peel them carefully from top to bottom with a good knife. Slice them up. This way you will get star shaped oranges. Keep them aside for later.

On a small frying pan warm up the olive oil and butter in medium heat. Add cayenne, turmeric, cumin seeds, kosher salt, curry powder, mustard seeds and the cinnamon stick till they get fragrant and toasty for about 4-5 minutes (my best part!).

Add the garlic, honey and ginger and let them toast for some time (5 minutes). Add the orange juice and turn down the heat to low. Let the juice be reduced for about 10 minutes and blend in with all the flavors. At the end add the oranges just to get warmed up and blended in the sauce. Add the raisins. Stir and ready!

Serve by adding the rice on the bottom, the roasted cauliflower on top and drizzle with the orange curry sauce. Sprinkle the almonds and the parsley!

Enjoy!