Chickpea, Fennel and Parsley Salad

Debby (USA)

Jun 21st, 2012 at Lucia's

Virgin Mojito (Non Alcohol cocktail)

Serve 12

10 Limes (8 for juice = 10 to 15% of soda, 2 for decoration)
1.5L 7up, Sprite, or Misto
1pack of Mint (2/3 goes to pitcher, 1/3 goes to individual glasses)
ice cubes

Squeeze mint roughly and put it in the pitcher.
Pour lime juice and soda and stir.
Divide the rest of mint to individual glasses and add some ice cubes.
Pour Mojito and put a piece of sliced lime to decorate.

I made this today for another potluck group.
Akie (Japan)

FLAN

10-12 eggs, depends on how big they are

1 1/2 cup sugar

1/4 gallon of milk (1 litre / 4 cups )

1 teaspoon vanilla extract

1/2 cup sugar for the caramel

Put the sugar in a flan pan with a little bit of water just to cover the sugar to make the caramel, put the pan over the stove, medium heat, until it gets dark, you can move slowly the pan to make it even.

In a big bowl, mix the eggs with the sugar and the vanilla with a mixer until well blended, then stir into the milk and beat to blend everything.

Pour this mixture into the carameled pan, cover it with aluminium foil or a cover, put this pan in a large ovenproof pan and add water to 1-inch depth in the outer pan to create a water bath and bake it for approximatly 1 hour at 350 F or until you inset a knife in the center end it comes out clean.

Remove from water bath, cool it and then refrigerate and finally take the flan out of the pan.

Enjoy it.

(Español)

10-12 huevos, depende de cuan grandes sean

1 taza y media de azucar (lleva acento en la u)

1 litro de leche

1 cucharadita de extracto de vainilla

1/2 taza de azucar para elcaramelo

Poner el azucar en una flanera con un poco de agua hasta cubrir el azucar para hacer el caramelo, poner la flanera sobre la hornalla a temperatura media, hasta que tome color oscuro, se puede mover el recipiente para que la mezcala quede homogenea.

En un bowl grande, mezclar los huevos con el azucar y la vainillacon una batidora hasta mezcalr bien, luego echar la leche y batir nuevamente.

Verter la mezcla en la flanera acaramelada, cubrir con papel aluminio o una tapa, poner la flanera en un recipiente apto para horno y agregar 2 centimetros de agua en el recipiente externo para crear un "banio Maria" y hornear aproximadamente una hora a 175 C o hasta que al insertar un cuchillo en el centro salga limpio.

Sacar la flanera de la fuente para el horno, dejar que se enfrie, refrigerar y desmoldar.

Espero que te guste y que lo disfrutes.

 Marta (Argentina)

Hot Cheese Dip

1 cup     Hellman’s Mayonnaise

1 cup      grated aged (strong) white Cheddar cheese (I use the Vermont Cheddar at Costco)

½ cup       sour cream

½ cup       grated (finely chopped) onions

Mix all together and cook for about 25 min at 350F.  You may have to lower temperature after a while.

Serve with crackers of your choice.

Enjoy!  Bon Appétit!

Louise (Canada)

Orzo with Roasted Vegetables

Orzo with Roasted Vegetables  - from Barefoot Contessa Parties

INGREDIENTS    (serves 6)

1            small eggplant, peeled and ¾ inch diced

1           red bell pepper, 1-inch diced

1            yellow bell pepper, 1-inch diced

1           red onion, peeled and 1-inch diced

2           garlic cloves, minced

1/3 cup cold pressed olive oil

1 ½ tsp  salt

½ tsp      freshly ground black pepper

1 cup     orzo (usually found in the pasta section, it looks like rice)

DRESSING

1/3 cup  freshly squeezed lemon juice (about 2 lemons)

1/3 cup  cold pressed olive oil

1 tsp      salt

½ tsp      freshly ground black pepper

TO ASSEMBLE

4            scallions, minced (white and green parts – I use green onions)

¼ cup     pignolis/pine nuts, toasted in the oven

¾ lb       good feta, ½ inch diced (not crumbled)

15          fresh basil leaves, cut into chiffonade

Preheat the oven to 425 degrees.  Toss the eggplant, bell peppers, onion and garlic with the olive oil, salt and pepper on a large baking sheet.  Roast for 40 min, until browned, turning once with a spatula.

Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender.  Drain and transfer to a large serving bowl. In a small bowl, combine the lemon juice, olive oil, salt and pepper, and pour on the pasta while still warm so it absorbs into the pasta.

When the vegetables are roasted add to the pasta, scraping all the liquid and seasonings from the baking sheet into the pasta bowl. Toss lightly and let cool to room temperature.  When almost ready to serve, add the scallions, pignolis, feta, and basil.  Check the seasonings, and serve at room temperature.

This dish is even better made in advance; just add the pine nuts, feta and basil leaves at the last minute.

Bon Appétit!!!

Louise (Canada)

At Margareth's Feb 9th 2012