More - Laura Selection

Stuffed Eggplant – with no cheese and meat

Divide the aubergines in half without peeling them, digging the inside and putting aside the pulp that will serve for the filling. In a pan

Wash the cherries, ston them and put them in a large bowl (gloves are recommended) Add sugar, 1 liter of water and 90 ° C

Wash 4 large courgettes, remove the ends, cook in boiling water for 15 minutes, drain and dry. Cut them in half and empty them of

Soak the gelatin in cold water Pour into a saucepan the wine and brown sugar Add gelatin after having drained it well Bring the mixture

Clean the carrots and the fennel and boil them in 1 liter of salted water Cut the cooked carrots and fennel and blend them at

Pour the juice in a saucepan large enough to fill just over half. This will allow you to prevent unwanted releases from your saucepan during

Wash vegetables. Cut them into thin uniform-sized pieces. If necessary, trim them so they will fit in the jar. Put vegetables in a medium saucepan

Put sliced lemon in water for 24 hours. Do not peel the thin outer yellow skin. Change the water. Keep the lemon in water for

Combine all the ingredients in a bowl. Mix well. Put the mixture in the muffin / cupcake molds (or use a pan-donut mold) Before baking

Grate medium-sized zucchini. Drain them by crushing them a little to remove the liquid In a bowl, add the courgettes/zucchini to the quinoa Add salt,