Summer eggplants rolls

An easy mediterranean appetizer, just right for warm summer dinners.  Just slice lenght side an eggplant , you will need thin slices ( 5 mm) . Generously sprinkle every slice with salt and put them  into a  bowl , so the bitter water in the eggplants will be drained away by the salt. After a couple hours rinse one by one the slices and line them on a kitchen towel. Roast the eggplants in a flat pan without oil or butter, about 5 minutes each side. Allow them to cool down. Now, let’s start making the rolls! Spread a slice of roasted eggplant with a little tomato sauce ( made by cooking  2 1/2 cups of crushed canned tomatoes with 4 tbsps of olive oil, a piece of garlic ,a few fresh basil leaves  and a pinch of salt for about 15 minutes over medium heat and then 5 minutes over high heat), then some mozzarella cheese ( the shredded frozen one works just fine, i must say even better because it doesn’t release as much water as the fresh one does), a teaspoon of shredded parmisan cheese, and a basil leave. Now roll it on itself and close it with a toothpick. Repeat with the other roasted slices. Now put all the rolls in a oven pan, sprinkle them with a pinch of salt and a little olive oil. Cook them in the oven heated at 360° for about 8 minutes. They’re now ready to serve,maybe with a thin slice of parmisan cheese on top.Get ready to get applauses from you guests! ;)

Pretty In Pink Mother’s Day Breakfast

Mother’s day was on sunday, and there’s no better way to treat someone you love with a wonderful and colourful breakfast . I had fresh organic strawberries  and some Haiti vanilla beans, so i thought they would make a perfect compote to serve with fluffy made from scratch waffles.

Waffles (makes 5 servings)

1 and 3/4 cups flour

2 teaspoons baking powder

3 beaten egg yolks

1 and 3/4 cups milk

3 egg whites – beaten stiffly

1 pinch of salt

Mix very well the egg yolks with flour, salt, baking powder and milk. Fold in the egg whites very gently. Cook in the waffles iron about 3-4 minutes.

Strawberry compote

2 cups of diced strawberries

4 tbsps of sugar

half vanilla bean

1/4 cup of freshly squezeed orange juice

Put in a pan the strawberries, the sugar, the orange juice and the vanilla bean split in half. Put over medium heat and allow it to cook 8 to 10 minutes from boiling point.

Serve the waffles with warm compote and a spponful of fresh whipped cream if you like it. Enjoy!

Welcome to Franny’s kitchen

I opened this blog after I’ve had an italian one for a few months, to share my passion for cooking with all my american friends, and english language readers. I hope you’ll all enjoy the recipes I’ll post. I will work both on italian and american food, depending on my mood I guess. Can’t wait to get started! :)

Oh, if you have questions about the recipes just ask, i will be glad to answer!