Chicken in a salt crust with stuffed eggplant and creamy mashed potatoes
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Tiramisu with Biscoff cookies (speculoos)
Aangezien we in het verleden reeds de vraag hebben gekregen om recepten op de blog te delen, vinden jullie deze hier beneden. De vermeldde hoeveelheden zijn voor 4 personen.
Chicken in salt crust:
Preheat oven to 325 F. Combine flour (9 cups), sea salt (6.75 cups) and egg white (1) in a bowl until thoroughly mixed. Season the inside of the chicken (1 whole) with salt and pepper and put the fresh rosemary (1 spring) and bay leaf (1) in the cavity. Place the chicken in an ovenproof dish and cover completely with the salt mixture. Cover the dish tightly and bake for 1.5 hours. Break the salt crust and cut the chicken into pieces.
Stuffed eggplant:
Preheat the oven to 400 F and brush an ovenproof dish with oil. Cut eggplants (2) in two and scoop out the flesh leaving the "shells" intact. Dice the flesh, place in a bowl and add the mozzarella (7 ounce). Dice the bell peppers (1 red + 1 green) and onion (1) and add to mixture. Mix well, season with salt and pepper, and stir in the olive oil (2 tablespoons). Spoon the mixture in the eggplant shells, cover with a layer mozzarella and place in prepared dish. Bake for about 30 minutes.
Creamy mashed potatoes:
Steam the potatoes (6) for about 20 minutes and mash them. Stir in the butter (1/4 cup). Heat the milk (1/2 cup) to just below simmering point, then remove from heat. Beat together the mascarpone (1/2 cup) and light cream (1/2 cup) until smooth, then stir in the hot milk and pour the mixture over the potatoes. Mix well, season with salt and pepper.
Gezien de grote aantallen wilde kalkoenen die de laatste weken onze tuin bezoeken, zijn we er ook van overtuigd dat ons 2012 Thanksgiving diner zeker "Stuffed Turkey" zal zijn :-)
