Fried ravioli-365 days Chinese healthy food for June 21

Fried ravioli

Ingredientsfor fried ravioli / 6 people

Leavesyellow ravioli dough (fresh radius Asian supermarkets usually sold in packs ofabout 36-37)

300 g pork or minced chicken

200g small cooked shrimp

100 g Chinese cabbage

30 g strips of Chineseblack mushrooms

1teaspoon sesame oil

1tablespoon toasted sesame seeds

1onion

4tablespoons peanut oil

1tablespoon sweet soy sauce

1clove of garlic

Achievement

DifficultyEasy

Preparation35 minutes

Baking5 min

Rest10 mn

Totaltime 50 min

PREPARATIONfried ravioli

1Put the mushrooms to soak in a bowl of hot water. In a skillet, fry the finelychopped onion with peanut oil. Add the meat, cabbage cut very end, drained mushroomsand then shrimp. Make it all back 5 minutes. Add remaining ingredients (oil,sesame seeds, soy sauce, garlic). Remove from heat and let cool.

2Spread sheets ravioli. Moisten edges with water. Ask the center a teaspoon offilling, bring the edges, press hard and give a quarter turn.

Finally for fried ravioli

Placeon a plate and chill for 10 minutes. After this time, fry the ravioli in smallquantities 5 minutes to the fryer. Serve immediately.

Baba Ghanoush (Eggplant Appetizer) Recipe

Ingredientsfor Baba Ghanoush (Eggplant Appetizer) Recipe

2 Eggplants,about 1 1/2 lbs.1/4 c Lemon juice1/4 c Tahini (sesame seed paste)2 Cloves garlic, crushedSalt to tasteOlive oilFreshly chopped parsley,Paprika or pomegranateSeeds to garnish

Baba Ghanoush(Eggplant Appetizer) Preparation

1. Preheatoven to 400 degrees F. Cover baking sheet with foil. Wipe eggplant and piercewith point of sharp knife. Place on prepared baking sheet and bake in preheatedoven 35 to 45 minutes. When cool enough to handle, peel eggplants and removeseeds. Place in container of food processor and sprinkle with lemon juice tokeep from browning. 2. Add tahini, garlic, and salt. Process until smooth. 3.Spread onto serving platter and pour small amount of olive oil over top.Garnish with chopped parsley, paprika, or pomegranate seeds. Serve with warmedpita bread and crudites. Cover and store in refrigerator. Notes: Baba ghanoushis a traditional dish of Lebanonand Syria,and is often served with raw or blanced vegetables. The combined flavors ofeggplant, garlic, and lemon juice are very Mediteranean. For a smokey flavor,grill eggplant over hot charcoal instead of baking in the oven. Variation: In Greece, oliveoil is used instead of tahini. In Syria yogurt is added for a lightertasting dish. In Turkey it is called Hunkar Begendi, tahini and garlic areomitted and 1 cup white sauce and 1/3 cup grated cheese are mixed into theeggplant and heated before serving.

Bread-And-Butter Pudding Recipe

Ingredientsfor Bread-And-Butter Pudding Recipe

Butter;softened7 sl Bread1 qt Milk3 Eggs; slightly beaten1/2 c Sugar1/4 ts Salt1/3 c Raisins1 ts Vanilla; optional1/2 ts Cinnamon; optional

Bread-And-ButterPudding Preparation

Preheat theoven to 325 degrees. Butter 1 2-quart baking dish. Spread a generous amount ovbutter on one side of each slice of bread and line the bottom and sides of thebaking dish. Mix together the remaining ingredients and pour over the bread.Place any extra bread on top and press them down so they submerge. Let standfor about 10 minutes, a little longer if the bread is dry. Bake covered for 30minutes, then uncover and bake for 30 minutes longer. If you like a crustiertop, slip the dish under a hot broiler for a few minutes until deep golden.Serve warm with a pitcher of heavy cream