bionelements.blogg.se - Olive and thyme desert

Place a slice of prosciutto onto each one.

Spread a thin layer of ricotta cheese onto each slice of eggplant.

Preheat the oven to 350 degrees F (175 degrees C).

Remove to a paper towel lined plate to drain. Fry the eggplant on each side until golden brown. Heat the olive oil in a large skillet over medium-high heat.

Dip the eggplant slices in egg, then coat with bread crumbs.

1 eggplant, peeled and cut lengthwise into 1/4 inch slices.Allow sandwich to sit for 2 hours before slicing and serving. Wrap sandwich in plastic wrap place a cutting board on top of it and weight it down with some canned foods. Arrange eggplant, peppers and mushrooms on focaccia. Spread mayonnaise mixture on one or both halves. Meanwhile, heat 1 tablespoon olive oil and cook and stir mushrooms until tender.Roast eggplant until tender, about 25 minutes roast peppers until blackened. Place on a baking sheet and roast in preheated oven. Brush eggplant and red bell peppers with 1 tablespoon olive oil use more if necessary, depending on sizes of vegetables.Preheat oven to 400 degrees F (200 degrees C).For best results, ice cream should ripen in the freezer for at least 2 hours or overnight. Transfer ice cream to a one- or two-quart lidded plastic container cover surface with plastic wrap and seal. Transfer the mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency.Add the heavy cream beat with an electric hand mixer at medium speed until the mixture is fluffy. Stir the gelatin mixture into the blended watermelon mixture. Place the saucepan over low heat cook for 2 minutes. Sprinkle the gelatin over the cold water let stand 1 minutes. Blend the mixture in a blender until smooth return to the bowl.Cover the bowl with plastic wrap and refrigerator for 30 minutes. Combine the watermelon, sugar, lemon juice, and salt in a large mixing bowl stir to coat evenly.1 (.25 ounce) envelope unflavored gelatin.Microwave for 3 minutes, stirring at 1 minute intervals mix in pecans. Meanwhile, combine margarine and brown sugar. Bake in preheated oven for 1 hour, until a toothpick inserted into center of a loaf comes out clean.Stir flour mixture into cantaloupe mixture stir to combine. In a separate bowl, sift together flour, salt, baking soda, baking powder, cinnamon and ginger.

In a large bowl, beat together eggs, vegetable, sugar, vanilla and cantaloupe.Lightly grease and flour two 9x5 inch loaf pans. Preheat oven to 325 degrees F (165 degrees C).2 cups cantaloupe - peeled, seeded and pureed.