BABA GHANNOUJ (EGGPLANT APPETIZER)

BABA GHANNOUJ (APPETIZER WITH EGGPLANT) 

...give this wonderful starter recipe a go...lovely! 

Recipe for Appetizer INGREDIENTS 

6 aubergines 

2 lemons, squeezed for juice 

2 tablespoons of tahini 

sodium chloride 

3 cloves of garlic 

1/4 cup freshly chopped parsley 

2 cucharadas de aceite de oliva 

Appetizer Recipe DIRECTIONS 

Cook whole eggplants on all sides, turning as needed until they're soft all the way through and the skin is burnt. Allow to cool for 1 hour. Remove the skin from the eggplants and throw it away. In a bowl, combine tahini and lemon juice. Combine thoroughly. Season with salt according to your preference. 

Dice the garlic cloves finely and mix them into the mashed eggplant. Mix thoroughly and refrigerate. 

To present, arrange on a flat serving platter and decorate with parsley. Versez de l'huile d'olive sur le dessus. The recipe for the appetizer is prepared for serving...savor the dessert! 

cheese-cracker-appetizer

ITALIAN CHEESE PULL APART BREAD

PANE STRAPPATO CON FORMAGGIO ITALIANO 

Italian Cheese Pull Apart Bread - prepare this simple side dish on any evening of the week. Pop open a can of biscuits, mix with butter, spices, cheese and bake! 

Components 

1 can of buttermilk biscuits 

5 Tbls of melted butter 

2 teaspoons of Gourmet Garden Italian Spice Mix 

1 teaspoon of Gourmet Garden Garlic 

1 1/2 cups shredded Mozzarella cheese 

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Details 

Set the oven temperature to 350 degrees. 

Open the biscuit tube and divide it into 8 pieces. Slice each biscuit into 6 pieces. Place in a big bowl. 

Combine melted butter, garlic, and Italian herbs. Drizzle over biscuit fragments. Incorporate cheese. Stir until covered. 

Transfer into baking dish (bundt pan, 8-inch baking pan, cake pan, 9-inch skillet) 

Cook for 15-18 minutes, until risen and fully done. 

Present right away. Relish it! 

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CHEDDAR AND HERB BISCUITS

CHEDDAR AND HERB SCONES 

INGREDIENTS 

2 cups all-purpose flour 

1 tablespoon of baking powder 

1/4 teaspoon of garlic powder 

1/2 teaspoon of salt 

2 tablespoons of fat 

3 tablespoons of cold butter 

1 cup of buttermilk 

1 1/4 cups shredded sharp cheddar cheese 

GUIDELINES 

Heat the oven to 425 degrees. In a medium-sized bowl, mix together flour, baking powder, garlic powder, and salt. Blend in shortening and butter until rough crumbs appear. Gently incorporate shredded cheese. Blend in buttermilk just until the mixture is damp (some dry areas are acceptable – overmixing will make the biscuits tough). 

Place the biscuits onto a baking sheet that is either greased or lined. Cook for 12-14 minutes, until they are golden and browned. 

As the biscuits bake, mix three tablespoons of melted butter, 1/4 teaspoon of dried parsley flakes, 3/4 teaspoon of garlic powder, and a dash of salt in a small bowl. As soon as the biscuits exit the oven, evenly apply the butter/herb blend over the biscuits. Serve right away. Chill. Savor it!