My mother told me a lot about how they were happy when they had a chance to get a quince from the tree; they were putting it in their wardrobes between their clothes to give nice smell to their clothes at that times when they did not have perfumes. I can imagine quince scented wardrobes it was very nice, safe and healthy way to smell good…. and she adds those time the quinces and all fruits were smelling really good but now days unfortunately and sadly they didn’t… and after it begins to getting ripe in the wardrobe they took it and made it into a dessert like this — during those days nothing was to throw but to use it use it reuse it! When she prepare this dessert always as I use to ask her what were they doing that times it’s always nice to hear old quality stories especially during long winter nights.
Favorite winter dessert!
I’m always getting very exited when doing this veryyy simple but amazing dessert. The smell, the taste, the look Oh my GOD it’s terrific!
This is why honey bees like it :)))
First you need fire if you have fire place or stove like me you are very lucky you just have to wait until the log is turn to a nice fire it’s relaxing to sit in front and watch for a while.
Come on get up it’s time to take one nice smelled organic quince wash it well.
I wish I had a tree.
Wrap it with aluminium foil like this
Put it on top of the fire-coals. I remember my mom was covering it with fire-coals as well you can do the same or turn it every 10 min. to cook every part of it.
I check it out. It wasn’t cooked yet it wasn’t soft and the skin should be burned. Cover the foil again put on fire-coals to wait more.
It should be burned more than the picture more than half of it should be burned. This takes 40 min. with me because I didn’t have enough coals and the quince was big. If you have enough coal and to cover it with them maybe this will take 15 or 20 min. I think.
Remove it from foil cut it in half first.
Peel the burned skin. Remove the seeds from the pits. It smells amazing.
Put 1 tsp of honey in each half of quince cut nice slices. If you like more honey drizzle over more honey or you can serve it with scoop of ice cream.
This is for 2 person but I ate all of it veryyummmmyyyy.
This eggplant recipe was made a day after when I made eggplant mazza so you can grill your eggplants a day before but as you can see they get brown this time because I didn’t soak them in lemon juice and use them immediately anyway the taste is same just the color is darker. If as me you like to eat it simply with bread and yogurt with fresh mint or you can eat it with meat or rice as how you like. Just use your creativity!
What you need to get started is
1/2 cup organic eggplant (2 small or 1 big)
1 egg (optional)
1 tbs extra virgin olive oil
3 cloves of garlic
1 tsp sea salt
some parsley to decorate
Prepare the eggplants as same as eggplant mazza but don’t soak them into lemon juice use them directly.
Dice them finely or mash them (sometimes I like to cut them in small cubes you can do if you like).
If you use the egg first scramble the egg.
Heat the olive oil.
Put the eggs when they start to take shape stir them to create small pieces of eggs. (Like stir fried eggs)
Add eggplants cook them for 5 min.
Add salt and garlic cook 5 min. more.
That’s it it’s ready! it’s easy and quick for a delicious dish isn’t it?
Give it a nice shape decorate it with some parsley or herbs and enjoy!
This easy-tasty hors d’oeuvres it’s vegan with simple ingredients you can serve it on top of toasted bread or with crispy sticks or crackers.
This recipe is for summer for your health use all veggies at their season please!
Okay let’s get started
1/2 cup organic eggplant (2 small eggplants or 1 big)
1 tbs extra virgin olive oil
1 tsp organic sea salt
1 tbs organic lemon juice
2-3 cloves organic garlic (optional but tasty)
Grill the eggplants on top of grill fire or in the oven
Before doing this please use knife or use a fork just to make holes in eggplants this will help to stem escape and not exploding while you grill them.
After you grill them immediately remove them from oven and start to peel them for that you can hold them from their stalk if your fingers burning then just divide the eggplant lengthwise and remove the eggplants with spoon.
Immediately add the lemon juice this process will help them stay whiter and prevent them becoming brown.
After you peel them dice them finely or mash them and let them cool completely.
Put salt, and garlic.
Put some scallions or parsley on top drizzle with olive oil.