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- Dish type
- Side dish
- Vegetable side dishes
This is a stunning way to present aubergine, in a stack with mozzarella cheese and passata between every slice, a vegetable play on the mille-feuille dessert. A perfect accompaniment for roast meat or poached fish.
4 people made this
- 1/2 tablespoon olive oil
- 1 large aubergine
- 1 (125g) ball fresh mozzarella cheese
- 400g passata with basil or herbs
- 2 black olives
- 1 tablespoon dried oregano
MethodPrep:15min ›Cook:15min ›Ready in:30min
- Preheat the oven to 200 C / Gas 6. Oil a baking dish with the olive oil.
- Cut off the stem of the aubergine, then slice the aubergine into 12 rounds about 1cm thick.
- Heat a dry frying pan over medium high heat, and cook each aubergine slice until lightly golden on both sides. Meanwhile, slice the mozzarella ball into 12 slices of equal thickness.
- Place the 4 largest aubergine slices into the dish next to each other. Coat each slice with passata. Take the 4 largest slices of mozzarella cheese, and place one on top of each aubergine slice. Stack 4 medium slices of aubergine on top of the first 4 slices, coat with passata, and add a medium-sized slice of mozzarella cheese to each. Finish with the 4 smallest slices of aubergine, again top with passata, and top with the 4 smallest mozzarella cheese slices. Finish each stack by placing 1/2 black olive in the centre, and sprinkling the stacks with oregano.
- Bake in the preheated oven until the aubergine is tender and the cheese is melted, about 10 minutes.
Reviews & ratingsAverage global rating:(0)
- 2 aubergines
- 200g mozzarella or smoked scamorza
- 4 tbsp breadcrumbs
- 1 tsp dried oregano
- 3 tablespoons grated Parmesan cheese
- a clove of crushed garlic
- 1 egg
- 1 tbsp flaked almonds
- 1 tsp of basil pesto
- Vegetable stock
- Olive oil
- Coarse salt and pepper
Level of difficulty Average
Preparation time 120mins
Cooking time 30mins
Cost Average budget
Blog anniversary and Gordon Ramsay’s chocolate and pistachio semifreddo
In every job that must be done
There is an element of fun
You find the fun and snap!
I’m a big fan of Mary Poppins. The Disney version, at least. And I couldn’t find anything better than the opening lines for A Spoonful Of Sugar to describe what the past year has been like.
One year ago today, I clicked that button that created AlaLemon.com, and it has been one very unexpected yet fun ride. I was reflecting on that recently, and I realised how much I am enjoying it.
Eggplant in a Millefeuille — L’aubergine dans un millefeuille
We will have to agree that eggplants belong to the family of vegetables that triggers all sorts of animated debates. I have met people who would immediately turn their nose away as soon as they overhear that eggplants are part of a dish, and others who cannot stop praising them, trying to convince anyone hating them that they are the best vegetables out there.
I belong to the last group I am also that crazy person who would try to lecture you into loving eggplants, adding that it is a real crime not to.
But I agree with you people who dislike them. Eggplants are not the most aesthetic vegetables once cooked. Where did their original beautiful pink, dark purple, green or white color disappear? Instead, think now of a mushy muddy color, a dark green brown, or is it perhaps grey? In fact, if I recall well, eggplants are quite likely the reason why I disliked ratatouille for so long as a child. I can safely blame this weakness of mine on elles, les aubergines.
Eggplants are botanically a fruit although they are also commonly considered a vegetable. Its colors and shapes vary according to the countries of origin, from Asia to Europe and Australia. They can be white, pink, pale green or dark purple round, elongated, spherical, pear or egg-shaped. As I am lucky to live in a multi-cultural city, I can find eggplants of all possible origins, shapes and colors, if I want to. During the summer, our local farmer’s markets offer abundant choices too. And, while some people believe that eggplants originally come from India, others claim that they were first cultivated in China. I only discovered the miniature Indian dark purple and Thai pale-green varieties a few years ago, and have been a fan ever since. This year, I treated myself to the Rosa Bianca, the round fatty one on my picture, an Italian heirloom eggplant: sweet and creamy in texture.
So if you allow me, let’s start with an easy recipe, one which hopefully will reconcile us with the looks of a cooked eggplant. What about making Vegetable Milllefeuilles?
In French, “mille” means thousand “feuille” means leaf, although in our context, we are referring to layer. In other words, in a millefeuille de légumes, you will imagine many vegetable layers. To make them, I decided to use a variety of eggplant commonly found: Italian Eggplants.
Italian Eggplants are smaller than its close cousin the Globe variety — I actually never buy large eggplants. I prefer them small because they are then more flavorful and less bitter (also because their size works well in this recipe). The best eggplants will be firm and shiny, not bitter if they have less seeds — like the male eggplants. Did I mention that eggplants had a sex? I, too, was surprised! Normally, male eggplants have less seeds and are therefore less bitter than female eggplants. When the indentation found at the bottom of the vegetable is a round scar, then it is a male, if it is oval, it is a female. Sprinkling them with coarse sea salt and letting them rest for a minimum of thirty minutes also helps to remove some of the bitterness, so if that matters in the outcome of your dish, do not leave this step out.
The different layers of my millefeuilles are slices of zucchini, potato, eggplant and semi-dry goat cheese, flavored with a mix of garlic and basil. Cook the vegetables separately first — which is really the only more constraining step of the dish, then assemble all the slices into layers to form the millefeuilles. Although these millefeuilles might look labor-intensive, they are however quite simple and delicious. Make sure to purchase vegetables of about the same size. If this is impossible, cut them to size with a round cutter of your choice.
And the bonus, you might ask?
The millefeuiilles can be prepared ahead of time, only cooked at the last minute.
Now, did I really write that eggplants always looked ugly once cooked?
Perhaps I actually need to amend this statement. I would almost find them pretty-looking.
First make the custard. Whisk the egg yolks with the caster sugar for 2–3 minutes, or until light and thick, then whisk in the cornflour. Pour the milk into a saucepan, split the vanilla pod lengthways, scrape out the seeds and add to the milk, along with the pod. Bring the milk to the boil and turn off the heat. Pour the milk in a slow stream on to the egg mixture, whisking vigorously all the time.
Return the mixture to a clean saucepan and whisk continuously over a medium heat. Make sure you scrape the sides and the bottom, otherwise it will burn. The cream will start to thicken. Once it releases a bubble or two, take it off the heat. Pour the custard into a wide bowl to cool to room temperature. When it has cooled, spoon into a large piping bag with a 1cm nozzle and place in a jug so it stays upright. Put into the fridge to chill for 1–2 hours.
Preheat the oven to 180°C (fan). Line a baking tray with baking paper (or use the paper rolled around the puff pastry).
Cut the puff pastry into 12 rectangles measuring 4cm x 10cm and place on the baking tray. Brush lightly with the beaten egg and sprinkle with the caster sugar. Cover the glazed rectangles with baking paper, then place another baking tray on top this will stop the pastry rising. Bake for 30 minutes.
Meanwhile, toss the rhubarb in the caster sugar and place in a small baking dish or roasting tray in the oven on a shelf under the pastry for 20 minutes. The rhubarb should be tender but not mushy.
To assemble, pipe 2 blobs of custard on to an individual serving plate. Stick a pastry rectangle on top, then place 3– 4 rhubarb pieces on the pastry. Gently place another pastry rectangle over the rhubarb. Pipe 2 lines of custard on the second rectangle and top with a third rectangle. Repeat to make 4 millefeuilles. Dust with icing sugar and serve immediately.
Divide the puff pastry into three round or square lowers according to the choice (for me some discs 20 cm in diameter)
Place the first dough on a baking sheet lined with parchment paper, prick the dough with a spear roll or with a fork over its entire surface. This will prevent the dough to over-inflate when cooking, because it is important in this preparation to obtain plates of puff pastry cooked not too thick, well puffed to keep the side crisp, and regular.
Cover the puff pastry with another sheet of parchment paper, covering all the dough.
Put on the top a second baking sheet, identical to the first one. It will put pressure on the dough and thus prevent it from developing too much during cooking.
Bake the puff pastry in a hot oven, 180 ° C (preferably convection oven) for about 15 to 20 minutes.
At the end of cooking, the dough has risen very little, remove the top plate and the parchment paper and continue cooking for 5 to 10 minutes so that the dough turns a beautiful golden color.
At the end of cooking, take the puff pastry out of the oven and let it cool on a rack.
Do the same with the second and the third dough.
Royal Recipes: Royal Haunts, Restaurants and Picnics
In this, episode 8 of a 15-part TV series, Michael Buerk and Anna Haugh cooked up some recipes enjoyed by Royals when eating out and with friends and family.
The dishes that caught my eye today, made by Anna Haugh while Michael Buerk watched, were:
- Steamed Woodcock Pudding with Demi Glaze and Truffle
- Miniature Jam Puffs
- Mille Feuilles Mont Blanc – taken directly from Mildred Nicholls’ recipes book
There was also a piece with Geoffrey Bunting, a favourite dish of Royals called Seafood Eggs Drumkilbo – which is like a Seafood Cocktail.
Steamed Woodcock Pudding with Demi Glaze & Truffle
This Woodcock pudding is like a steak and kidney pudding, cooked in a suet pastry.
As with other programmes, the quantities of ingredients weren’t shared with the audience.
- Suet pastry: add suet to flour, pinch of salt, add water in gradually. Suet gives you a meatier finish than using butter or oil.
- Bring the suet pastry together slowly, by hand. It shouldn’t be sticky at all.
- Grease your pudding basin with butter and put a piece of paper on the bottom to stop the pudding sticking.
- Cut a chunk of the suet pastry off, which will become the lid.
- Roll out the suet for the sides of the pudding, roll it over the rolling pin so it doesn’t
break and drop it into the pudding basin. Squeeze it into shape.
- Roll the pastry lid before you put the filling in – so you can check it for size.
- Filling: Sweat down mushrooms, onions and a demi glaze (this is a fancy word for meat stock, including some red wine and madeira)
- Add the raw chopped woodcock to the sweated down vegetables. There was no cooking of the woodcock, it went into the pudding basin raw.
- Add some fresh parsley, chopped.
- Pour the vegetables/woodcock filling into the lined pudding dish.
- Fit the suet lid on and trim the edges so the top’s neater.
- Cover the top of the pudding basin with some folded foil, press it down, nice and tight, tie string round the basin to hold the foil in place.
- Steam for 3 hours in a saucepan of water.
- Remove foil lid, run a knife round/down the inside of the pudding basin to double check it doesn’t stick. Get a plate and turn the pudding out upside down. Remove pudding dish.
- Spoon some demi-glaze over the top of it. She put a lot of grated truffle on top.
Serve with swede, freshly steamed greens
Miniature Jam Puffs
Next, Anna Haugh made Miniature Jam Puffs, one of the Queen Mother’s favourites, especially at picnics.
- Use a sheet of shop bought puff pastry and cut out as many rounds as you can get from the sheet of pastry, using a pastry cutter. Anna got 12 from her sheet.
- Make 6 mincemeat and 6 jam:
Apricot jam – on one side of the disc, place a small teaspoon of
jam down – keep it to one side/half.
Mincemeat – repeat for mincemeat.
- Eggwash the edges of each disc and fold each one over and give it a good squeeze to seal the edges. Make sure there’s no air in there.
- Use a pastry cutter to remove the excess pastry where there’s no filling, so you’re just left with the spoons of jam/mincemeat covered in pastry.
- Lay down the pieces on a baking tray – into the oven at 180°C for
10 minutes. Do not eggwash these – they go in without any extra wash.
- Remove from the oven and sprinkle with icing sugar – then pop them under a really hot grill and 1-2 minutes later they turn into caramelised glazed mirrors.
Michael Buerk said that the Queen mother would serve these at picnics and had a special
way of eating them – she would eat one end off, then fill it with pouring cream and eat it, making a huge mess!
Seafood Eggs Drumkilbo.
These were a favourite of the Queen Mother. Anna Haugh visited Geoffrey Bunting, who made them.
Gladys Davidson, the chef, invented this as a cold dish to leave out for late guests.
- Lobster, prawns, tomato puree, small amount of tabasco sauce – and something I didn’t hear… I’ll try to find that ingredient!
- Mix it all together
- Add chopped tomatoes
- Add mayonnaise, a lot of it.
- Mix lightly.
- Add Chopped hard boiled eggs.
- Pot up into ramekins. Garnish, dill.
Mille Feuilles Mont Blanc
This is a pudding course. A tower of white pastry and whipped cream – Anna Haugh made this from Mildred Nicholls’ recipes book exactly as she’d written it down. Mille Feuilles means leaves” and refers to the layers of puff pastry.
This recipe makes one Mille Feuille Mont Blanc – large enough to serve 4-6 people!
- Puff pastry
- Apricot jam
- Marron glace (crystalline chestnuts)
- Whipped cream
- Chestnut puree
- Crushed pistachio nuts
- Puff pastry: Cut out five discs of puff pastry, cutting a circle
in the centre of four of them. Bake these in the oven for 20
minutes at 180°C.
- Warm some apricot jam in a saucepan and use this to stick the five
pieces of pastry together into a tower, starting with the solid disc at the
bottom. You are building a single tower of the discs, glued
together with a thin layer of apricot jam.
- Filling: Cream and chestnut puree in the middle. Start by spooning some chestnut puree into the bottom of the hole in the middle of the tower – then a layer of whipped cream – and repeat.
- Let the cream poke out of the top of the hole, then liberally cover the top of the stack with whipped cream which you palette knife on. Then pile it up on top and nudge the cream over the edges so it drops down the side.
- Use the knife to smooth it all round the sides – smooth round the sides until the whole of the pastry is completely covered in the whipped cream, so you can’t see the pastry at all.
- Generously sprinkle crushed pistachios on the top. Place the marron glace round the outside at the base of the tower, with gaps – pipe a blob of cream into those gaps.
I’d certainly make any of the dishes above, with my own little shortcuts and cheats of course!
E&OE: I typed the above up as I was watching the programme, most of the recipes can be adapted and you can use nifty little food cheats to reproduce them more quickly, or with less effort, if you wish.
All the elements of the recipe are present in numerous cookbooks since at least the 16th century, but the exact origin of the mille-feuille is unknown.
According to the Oxford Companion to Sugar and Sweets, mille-feuille recipes from 17th century French and 18th century English cookbooks are a precursor to layer cakes.
The earliest mention of the name 'mille-feuille' itself appears in 1733 in an English-language cookbook written by French chef Vincent La Chapelle.  The 18th century mille-feuille was served stuffed with jam and marmalade instead of cream.
In French, the first mention [ non-primary source needed ] of the mille-feuille appears a little later, in 1749, in a cookbook by Menon: 
To make a mille-feuille cake, you take puff pastry, make out of it five cakes of equal size, & of the thickness of two coins, in the last one you shall make a hole in the middle in the shape of a Knight's cross, regarding the size you will base yourself on the dish that you will use for service, bake them in the oven. When they are baked & cooled, stack them one on the other, the one with the hole on top, & jams between every cake, [sentence unclear, maybe referring to covering all sides with jam] & ice them everywhere with white icing so that they appear to be a single piece you can embellish it with some red currant jelly, candied lemon skins & pistachio, you serve them on a plate.
The word 'mille-feuille' is not used again in the recipe books of the 18th century. However, under the reign of Napoleon Bonaparte, several of the fanciest Parisian pastry shops appear to have sold the cake.  During the 19th century, all recipes describe the cake as filled with jam, with the exception of the 1876 recipe by Urbain Dubois, where it is served with Bavarian cream. 
According to Alan Davidson in the Oxford Companion to Food, the invention of the form (but not of the pastry itself) is usually attributed to Szeged, Hungary, where a caramel-coated mille-feuille is called 'Szegediner Torte'. 
Traditionally, a mille-feuille is made up of three layers of puff pastry, and two layers of crème pâtissière. The top layer is coated with a sprinkling of powdered sugar.  In later variations, the top is glazed with icing, in alternating white (icing) and brown (chocolate) strips, and then combed. Today, there are also savory mille-feuille, with cheese and spinach or other savory fillings.
It is often layered with fruits, most commonly strawberry and raspberry. 
Prepare 16 layers of pane carasau (4 per serving)
Dice the pears and celery. Dress with a drizzle of oil, salt and lemon juice. Set aside. Heat a non-stick pan and toast the slices of prosciutto until they are crispy. Assemble the mille-feuilles on individual plates: spread a layer of cheese on the first slice of flatbread, top with the slices of crispy prosciutto, the diced pears and celery and then cover with another slice of flatbread. Once you have 4 layers, top the mille-feuilles with the cheese, diced pears and mesclun greens.
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- Type of dish Apéro / Tapas
- Family Style
- Slimming No
- Difficulty Delicate
- Number of people 4
- Express No
- Preparation time 35 min
- Loan in advance Not specified
- Prepare the day before Not specified
4 slices cooked ham Aosta Selection
4 thin slices of Aosta ham - 2 zucchini
1 yellow pepper
4 confit tomatoes
Salt and pepper from the mill
Wash and detail zucchini and eggplant. Spread the slices of vegetables on a baking tray and drizzle with olive oil.
Bake for 15 minutes on the grill, turning them halfway through cooking. Book.
Place the pepper on the oven grill and turn it over as the skin turns black.
Let it cool down and remove the skin. Seed and cut the pepper in four. Salt and pepper the vegetables.
Prepare the mille-feuilles by placing successively half a slice of cooked Aosta Ham , a slice of grilled aubergine, a slice of Aosta ham, two slices of zucchini, a slice of pepper then finish with a slice of zucchini.