When it comes to sweets in Summer, it is not always easy to satisfy yourself or your friends. Especially cakes tend to become either too heavy or too light.
The Japanese have struck the right balance with their notion of cheesecakes.
Here is a simple recipe that should please everyone, be the adults or kids!
Keep in mind this is the basic recipe. Obviously you can add for taste all kinds of liqueurs!

Mango Cheesecake

INGREDIENTS: For an 18 cm diameter mold (12 inches)

-Cream cheese: 250 g
-Sugar: 80 g
-Frozen mango: 100 g
-Eggs: 3 large
-Plain yoghurt (Before drainage. Sieve it through a coffe drip paper filter): 500 g
-Cornstarch: 40 g
-Cholate chips cookies: 150 g
-Margarine: 70 g

RECIPE:

- Bring back cream cheese to room temperatue. Drain water from yoghurt.

-Heat the margarine for 30 seconds in the microwave at 600 Watts.

-Drop the chocolate chips cookies in a food processor and break them up. Add the margarine and mix.

-Spread the cookies mixture over the bottom of the mold. Use a mold with a bottom that can be lifted up, or line th mold withh baking paper (oil it a bit then). Leave the mold inside the refrigerator.

-Drop in a (cleaned) processor the cream cheese, sugar, frozen mango, eggs (and liqueurs or other options) and mix well.

-Pour the mixture into a bowl, Add the drained yoghurt and mix with a hand whisker.

-Add the cornsrach and mix well.

-Pour the cheesecake into the mold over the biscuit mixture.

-Preheat oven to 200 degrees Celsius. lower temperature to 180 degrees Celsius and bake for 50~55 minutes.

-Cool down the cake completely before unmolding it.

-Easy, ain’t it?

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento; 5 Star Foodie; Jefferson’s Table; Oyster Culture; Gourmet Fury; Island Vittles; Good Beer & Country Boys; Rubber Slippers In Italy; Color Food daidokoro/Osaka;/a; The Witchy Kitchen; Citron Et Vanille, Lunsj Med Buffet/Estonian Gastronomy (English), Cook, Eat, Play, Repeat, Chrisoscope; Jacqueline Church; The Foodonymph (in Dubai!); Alchemy, Simple Ingredients, magical Food (in Ireland!); Curious Foodie; Mr. Foodie (London/UK)

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sake, shochu and sushi

Service: excellent and very friendly
Facilities: great washroom, great cleanliness overall
Prices: reasonable, good value.
Strong points: Interesting wine list. Great use of local products.
entirely non-smoking!

Some desserts are classics wherever you find yourself in the world.
Creme brulee is one of them.
Thinking that it means “burnt cream” in French, one would be excused to question the naming of such a good and simple (in concept) dessert!
Many French restaurants are judged through the way handle so-called easy classics, especially terrines and pates for appetizers and creme brulee for dessert as they often tend to leave a lasting image as the first and last dish of a superb meal!

Whatever their simplicity, they cannot be served with a sophisticated touch.
This is where chefs like Tooru Arima are above the crowds.
The creme brulee comes with a spoon of passion fruit for extra seasoning and a small fruit salad for more decoration and a lightened dessert.

The creme is based on a pudding/custard made with fromage blanc and eggs of the best quality into an unctuous blend under a solid caramel you dleight into breaking after you have smeared it with the passion fruit!

Who said one would kill for such desserts! LOL

PISSENLIT
420-0839 Shizuoka City, Aoi Ku, Takajo, 2-3-4
Tel.: 054-270-8768
Fax: 054-627-3868
Business hours: 11:30~14:30; 17:00~22:00
Closed on Tuesdays and Sunday evening
Homepage (Japanese)
Credit Cards OK

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento; 5 Star Foodie; Jefferson’s Table; Oyster Culture; Gourmet Fury; Island Vittles; Good Beer & Country Boys; Rubber Slippers In Italy; Color Food daidokoro/Osaka;/a; The Witchy Kitchen; Citron Et Vanille, Lunsj Med Buffet/Estonian Gastronomy (English), Cook, Eat, Play, Repeat, Chrisoscope; Jacqueline Church; The Foodonymph (in Dubai!); Alchemy, Simple Ingredients, magical Food (in Ireland!); Curious Foodie

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sake, shochu and sushi

Whenever tuna is available one ought to taste it raw as sashimi or sushi.
Now, avaibility does not always mean quality.
On the other hand, the Japanese have a simple and delicious way to accomodate tuna of any quality: magurozuke, which basically means marinated tuna, a concept easy to understand anywhere in our world!
Here is a basic recipe you can easily improve and adapt. I can guarantee you that your friends will look at you with a different eye!

INGREDIENTS:

-Tuna: raw for sashimi, enough for a plate of sushi
-Sushi rice: as appropriate. Check Sushi Rice Recipe here!

-Marinade/Zuketare:
-Soy sauce: 2 tablespoons
-Japanese sake: 2 tablespoons
-Mirin/Japanese sweet sake: 1 tablespoon
-Chopped thin leeks: as appropriate
-Wasabi paste: as appropriate

RECIPE

-Prepare the marinade: In a bowl drop the soy sauce, Japanese sake, mirin and chopped leeks. Mix quickly.
Slice the tuna for sushi. Take care of slicing it in equal size (especially thickness) slices!
Drop all the slices inside the marinade. Stir gently so as all fish is marinated. Cover with cellophane paper and leave inside the fridge for at least 30 minutes.

-Prepare the rice balls/shari in a slightly elongated size. Remember that the rice balls/shari should be slightly narrower and shoter than the tuna slices.
Smear a little wasabi paste on top of each rice ball. Skip if you don’t like wasabi. On the other hand you could top the nigiri (taht is on top ofthe fish, not the rice ball) with a little grated ginger!
Take tuna slice out one by one, shake them over the marinade bowl to let run excess marinade (do not sponge it off!), place a slice on each rice ball firmly enough (no need to overpress it between your hands, or you will have marinade everywhere!).
Place on a service dish and eat as soon as possible.

Easy and so impressive!

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento; 5 Star Foodie; Jefferson’s Table; Oyster Culture; Gourmet Fury; Island Vittles; Good Beer & Country Boys; Rubber Slippers In Italy; Color Food daidokoro/Osaka;/a; The Witchy Kitchen; Citron Et Vanille, Lunsj Med Buffet/Estonian Gastronomy (English), Cook, Eat, Play, Repeat, Chrisoscope; Jacqueline Church; The Foodonymph (in Dubai!); Alchemy, Simple Ingredients, magical Food (in Ireland!); Curious Foodie

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The summer and the heat have this strange influence on me: I don’t seem to be able to get away from sweet comfort (I don’t much dessert usually) and soft drinks (I usually prefer beer or Japanese sake, LOL)!
Since I’m still in my “Tiramisu Mode” here is another simple recipe that will delight the kids (and adults, of course!)!

Raspberry (ies) Tiramisu!

INGREDIENTS: Enough for 10 (Japanese-sized) portions? Michael might not agree with that! LOL

-Frozen raspberries: 500~600 g
-Sugar: 6~8 tablespoons
-Lemon juice: 2 tablespoons
-Mascarpone Cheese: 450 g
-Egg: 1
-Glazing sugar/fine sugar powder: 6 tablespoons
-Fresh cream: 300 g
-Fresh raspberries for decoration (the more, the better!)
-Lady finger biscuits: 30~34

RECIPE:

-In a large pan drop the frozen raspberries, sugar and lemon juice. Heat over medium fire for 20 minutes. Switch off fire when mixture has taken the consistency of jam. let cool down.

-A) In a bowl drop the mascarpone cheese, the glazing/fine sugar powder and mix well.
B)In another bowl beat fresh cream to semi-firm.

-Mix A and B delicately until smooth.

-Dip lady finger biscuits well into raspberry jam (but have a look at the next step, first!)

-In a large bowl of your choosing, first line the bottom with a layer of mascarpone mixture, then lay a layer of jam-dipped ladyfinger biscuits over it. Repeat the process three times.

-Lay the rest of the mascarpone mixture on top. Sooth it out with a spatula and decorate it with plenty of fresh raspberries.
Cover with cellophane paper and chill inside fridge overnight.
Sprinkle with plenty of glazing sugar before serving.
For people who like them add more color withsmall mint leaves!

So easy and so impresive!

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento; 5 Star Foodie; Jefferson’s Table; Oyster Culture; Gourmet Fury; Island Vittles; Good Beer & Country Boys; Rubber Slippers In Italy; Color Food daidokoro/Osaka;/a; The Witchy Kitchen; Citron Et Vanille, Lunsj Med Buffet/Estonian Gastronomy (English), Cook, Eat, Play, Repeat, Chrisoscope; Jacqueline Church; The Foodonymph (in Dubai!); Alchemy, Simple Ingredients, magical Food (in Ireland!); Curious Foodie

Please check the new postings at:
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I’m not vegan or vegetarian, but I’m certainly interested, not only for the sake of healthy food, but also for the challenge.
Tiramisu is difficult to imagine for vegans and even vegetarians, but don’t forget that the Japanese are blessed with both tofu for consistent food and macha for extra taste!

Vegan Tofu & Macha Tiramisu!

INGREDIENTS: For 4 people

-Avocado 1 (ripe)
-Tofu/Silk tofu: 125 g
-Soy milk: 60 cc
-Agave Strup: 1.5 tablespoon
-Oatmeal: 70 g
-Vanilla Oil: as appropriate
-Macrobiotic coffee: 1.5 tablespoons
-Powdered macha: as appropriate

RECIPE:

-Mix oatmeal with coffee. Add 1 tablepoon of hot water and mix. It will will turn up as soft cookie when all the liquid has been absorbed..

-Thorw in the cut avocado, tofu, soy milk, agave syrup and vanilla oil into a blender. Mix. Check taste and add syrup if not sweet enough.

-Line bottom of cup with oatmeal mix.

-Top with avocado cream, Chill inside fridge.

-Top with plenty of macha powder and serve!

Simple, ain’t it!

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento; 5 Star Foodie; Jefferson’s Table; Oyster Culture; Gourmet Fury; Island Vittles; Good Beer & Country Boys; Rubber Slippers In Italy; Color Food daidokoro/Osaka;/a; The Witchy Kitchen; Citron Et Vanille, Lunsj Med Buffet/Estonian Gastronomy (English), Cook, Eat, Play, Repeat, Chrisoscope; Jacqueline Church

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The Japanese are famous for miniaturizing (mking smaller) anything in sight, and it does apply in cooking, especially deseerts.
Tiramisu is “usually” mad into large affairs to be scooped from.
Here is a Japanese home-style version which will prevent fights between children and adults alike!

Tiramisu Cupcakes!

INGREDIENTS: For 5 cups

Sponge cake:
-Whole egg: 1
-Sugar (white): 2 tablespoons
-Flour: 2 tablespoons
-Salad oil: 1 Tablespoon

Coffee Syrup:
-Hot water: 2 tablespoons
-Instant coffee powder: 1 teaspoon
-Coffee Liqueur: 1 tablespoon

Cheese Cream:
-Egg yolk: 1
-Sugar (white): 1 tablespoon
-Mascarpone cheese: 100 g
-Fresh cream: 50 cc/mm (1/4 cup)
-Egg white: 1
-Sugar (white): 2 tablespoons
-Cocoa Powder: as appropriate

RECIPE:

-Sponge cake:
Beat the egg and sugar together until they have properly risen.

Add oil and mix well. Add flour through a sieve in three steps and mix.

Fill each cup with an equal amount of sponge cake mixture. Bake for 13 minutes at 180 degrees Celsius.

-Coffee Syrup.
Dissolve completely instant coffee powder in hot water. Add Coffee Liqueur and mix well.

-As soon as the spong cake has been baked brush in the coffee syrup on it while it is hot top allow for a good soaking.

-Cheese cream:
Beat egg yolk and sugar together until mixture whitens.

-Add mascarpone and mix well.
Beat fresh cream in a separate bowl until 7/10 hard.
Add to mascarpone and mix

-In another separate bowl beat the egg white and sugar until hard risen.
Fold inside mascarpone mixture.

-Fill each cup with cheese mixture.
Sieve chocolate powder on top.

=Chill inside fridge!

Easy, isn’t it!

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento; 5 Star Foodie; Jefferson’s Table; Oyster Culture; Gourmet Fury; Island Vittles; Good Beer & Country Boys; Rubber Slippers In Italy; Color Food daidokoro/Osaka;/a; The Witchy Kitchen; Citron Et Vanille, Lunsj Med Buffet/Estonian Gastronomy (English), Cook, Eat, Play, Repeat, Chrisoscope; Jacqueline Church

Please check the new postings at:
sake, shochu and sushi

Service: excellent, easy-going and very friendly
Facilities: great washroom, great cleanliness overall
Prices: very reasonable, good value.
Strong points: Very fresh local ingredients, especially organic vegetables extensively used. Local sake. Home-made umeshu. Great shochu list.

The other day when I visited Uzu with the Missus, I had found the fried potatoes included in the Vegan Oarganic Salad so intriguing that I couldn’t help ordering them separately!

The potatoes are of two kinds:
Pinkish ones called Red Moon and the other yellowish called Inca Mezame.
Both were gron organically by Mr. Matsuki at Bio Farm in Shibakawa Cho in Fujinomiya City at the foot of Mount Fuji.

Now the cooking technique was a bit out of the ordinary:
The potatoes are first steamed whole with their skins.
Instead of slicing them or cutting them into sticks, the potatoes are broken by hand. The potates are chosen small enough to be broken only in two to four chunks of irregular shape.
They are then deep-fried in high quality oil.
The fact their shape is uneven allows for a bigger outer surface with a lot of crispiness, especially when accounting with the skins!
Having been steamed, the potatoes have acquired the perfect balance of outside crispiness and inside tenderness, but keeping their firmness at the same time, allowing for a deep and satisfactory bite!

Do try it!

UZU
Shizuoka City, Otowa-cho, 3-18
Tel.: 054-249-6262
Business hours: 17:00=23:00
Closed on Mondays and first Tuesday
Reservations recommended
Credit cards OK
HOMEPAGE (Japanese)

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento; 5 Star Foodie; Jefferson’s Table; Oyster Culture; Gourmet Fury; Island Vittles; Good Beer & Country Boys; Rubber Slippers In Italy; Color Food daidokoro/Osaka;/a; The Witchy Kitchen; Citron Et Vanille, Lunsj Med Buffet/Estonian Gastronomy (English), Cook, Eat, Play, Repeat, Chrisoscope; Jacqueline Church

Please check the new postings at:
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Tofu, Avocado & Tomato?
Very much in “season”! Actually could be obtained easily all year round!
Here is a Japanese (and Italian?) inspired vegan (and vegetarian) recipe for the hot days of summer!
Choose your ingredients well, striving for the best and organic, if you can!

INGREDIENTS: For 2~ people

-Tomato: 1
-Avocado: 1
-Tofu: half a standard block~200 g
-Basil: 6 medium leaves

Marinade:
-Olive oil (EV): 2 tablespoons
-Lemon juice: 1.5 tablespoons
-Balsamico vinegar: 1 teaspoon
-Sugar: 1/2 teaspoon
-Salt & black pepper: as appropriate

RECIPE:

-Press water out of tofu (cover it with a clean cloth and a weight on top).
Cut tomatoes, tofu and avocado in same size chunks/cubes (important!).
Think of final look!

-Cut basil in small enough bits for easy mixing.

-Mix all marinade ingredients in a large bowl.

-Add tofu, tomato, avocado and cut basil. Mix delicately. Cover with cellophane paper. Keep in fridge long enough to chill or until you serve.

-Try to be inventive on presentation!

-So easy and yummy!

NOTES:

-Peel skin off tomato if too hard. Choose “fleshy” tomatoes with a little water and seeds as possible. Take the later off if possible.

-Choose a particularly aromatic lemon juice. Meyer would be interesting!

-Keep basil leaves handy for decoration! Mint could be interetsing, too!

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento; 5 Star Foodie; Jefferson’s Table; Oyster Culture; Gourmet Fury; Island Vittles; Good Beer & Country Boys; Rubber Slippers In Italy; Color Food daidokoro/Osaka;/a; The Witchy Kitchen; Citron Et Vanille, Lunsj Med Buffet/Estonian Gastronomy (English), Cook, Eat, Play, Repeat, Chrisoscope; Jacqueline Church

Please check the new postings at:
sake, shochu and sushi

Service: excellent, easy-going and very friendly
Facilities: great washroom, great cleanliness overall
Prices: very reasonable, good value.
Strong points: Very fresh local ingredients, especially organic vegetables extensively used. Local sake. Home-made umeshu. Great shochu list.

I wish all my vegan and vegeterian friends could at least visit once Uzu Izakaya in Shizuoka City!
They try really hard to serve local organic vegetables, especially those grown by Mr Satsuki at Satsuki Bio Farm in Shibakawa Cho, Fujinomiya City at the foot of Mount Fuji!

The above salad was ordered last Thursday by the Missus.
It was enormous and I was certainly supposed to help finishi it!
We were actually lucky to get as they they were limited to 5 serving only.
We always make a point of ordering it as the vegetables will be different next time!

They did include many varieties, some of which I can’t remember.
There are red okra, white goya, Red Moon and Inca mezame potatoes (first fried), black tomatoes, green peppers, shishito chili pepper, red chickory/endive, orange, zucchini, the whole basket!

Another view!

To be savored one at a time, with chopsticks (and a great glass of sake!)!

UZU
Shizuoka City, Otowa-cho, 3-18
Tel.: 054-249-6262
Business hours: 17:00=23:00
Closed on Mondays and first Tuesday
Reservations recommended
Credit cards OK
HOMEPAGE (Japanese)

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento; 5 Star Foodie; Jefferson’s Table; Oyster Culture; Gourmet Fury; Island Vittles; Good Beer & Country Boys; Rubber Slippers In Italy; Color Food daidokoro/Osaka;/a; The Witchy Kitchen; Citron Et Vanille, Lunsj Med Buffet/Estonian Gastronomy (English), Cook, Eat, Play, Repeat, Chrisoscope; Jacqueline Church

Please check the new postings at:
sake, shochu and sushi

Aubergines or eggplants/eggplants and tomatoes are the vegetables of the summer!
They come in cheap, are aplenty and very healthy.
The French have “invented” ratatouille to accomodate them together.
This recipe is a cross between the French and Italian concept.
Vegans should forget the bacon and adopt this simple recipe!

Tomato & Eggplants Stew!

INGREDIENTS: For 4 people

-Eggplants: 4
-Tomatoes: 2
-Bacon: 60g
-Garlic: 1 clove
-Parsley/finely chopped: 1 tablespoon
-Flour: as appropriate
-Olive oil (EV): as appropriate
-Salt & pepper
-Frying oil

RECIPE:

-Peel the eggplants partly along their length in 4~5 spots for design. Cut lengthwise in 4 and cut across to obtain 2 cm thick pieces.

-Cut the tomatoes in 2 cm side cubes.

-Cut bacon in 8 mm wide strips/pieces.

-Cut the garlic clove in two halves and take out core (indegistble!). Cruch the garlic.

-Coat the cut eggplants with flour. Shake off excess flour before deep-frying them at high temperature (170~180 degrees Celsius). Once fried, lay on kitchen paper to take off excess oil, then transfer into bowl. Sprinkle them with a little salt.

-Pour some olive oil in a frypan. Heat it and fry bacon in it. When the bacon becomes crispy, add the tomato cubes and garlic. Fry until most water/liquid is gone. Season with salt and pepper.

-Throw in the eggplants and check taste and add salt and pepper if necessary. Add chopped parsley and a little more olive oil before serving.

Very easy and adaptable, isn’t it?

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento; 5 Star Foodie; Jefferson’s Table; Oyster Culture; Gourmet Fury; Island Vittles; Good Beer & Country Boys; Rubber Slippers In Italy; Color Food daidokoro/Osaka;/a; The Witchy Kitchen; Citron Et Vanille, Lunsj Med Buffet/Estonian Gastronomy (English), Cook, Eat, Play, Repeat, Chrisoscope

Please check the new postings at:
sake, shochu and sushi