Empress Cafe

08/23/2022

Easy Dinner Recipes to Make After a Busy Day (Part 11)
Note: This is part of the mini post series.

Zucchini Lasagna With Goat Cheese

This Vegetarian lasagna is made with seasonal vegetable in this recipe we will be using zucchini. There is no no risk in combining zucchini and goat cheese, because this association always works and impresses! This dish is still as good the next day, it’s even more melty when you warm it up… yum!

INGREDIENTS

4 large zucchini (up to 2 to 3lbs total)
8 1/2 ounces (240g) goat cheese
12 lasagna sheets
1 1/4 pint (600ml) milk
1 1/2 ounce (45g) of butter
1 1/2 ounce (45g) cornstarch
Salt and freshly ground black pepper and a little garlic
A nice handful of grated cheese

INSTRUCTIONS
1. Wash zucchini and grate with a large grater.

2. Sauté in a little olive oil in a skillet over low heat for 15 minutes. Add the goat cheese into pieces and cook until the goat cheese melts and mixture. Salt and pepper and put a little garlic (optional).

3. Prepare the béchamel sauce: In a saucepan, put the butter to melt over low heat. Once it is melted add cornstarch at once. Stir with a wooden spatula to obtain a homogeneous mixture and cook for 5 minutes. Then add gradually the cold milk, whisking briskly to avoid lumps. Salt and pepper. Cook a few minutes until the béchamel sauce coats the spoon.
4. Preheat oven to 360°f (180°).

5. In a large greased baking dish, have a first layer of lasagna sheets, top with a layer of zucchini, then a layer of béchamel. Repeat until you run out of zucchini. Finish with a layer of lasagne topped with bechamel sauce and sprinkle with grated cheese.

6. Bake in hot oven for 25 to 30 minutes.

Enjoy your lasagna with zucchini!

08/20/2022

Easy Dinner Recipes to Make After a Busy Day (Part 10)
Note: This is part of the mini post series.

Tomato Eggplant Sauce with Pasta

A tomato, garlic, onion and basil mix will bring a solid foundation with hints of Italian flavors. Add this sauce to gluten-free spaghetti and you get a very good, healthy meal for the evening.

INGREDIENTS

1 3/4 lbs 800 g) of eggplant
4 tomatoes
1 onion
1 clove of garlic
1/2 lb (250g) gluten free pasta (dried)
A few basil leaves
2 tbsp olive oil
Parmesan
Salt and pepper

COOKING INSTRUCTIONS
1. Cut the eggplant into cubes.
2. Heat the olive oil into a skillet and sauté the onion with the eggplant.
3. Stir well and add the peeled and quartered tomatoes – here’s how to peel tomatoes easily.
4. Add chopped garlic, salt and pepper, and simmer over a low heat for at least 20 minutes. The longer, the better. But be cautious not to burn or dry up the sauce.
5. When vegetables are cooked, add the chopped basil.
6. Meanwhile, cook the pasta in plenty of salted water.
7. Drain and mix with the eggplant and tomato sauce.
8. Sprinkle with freshly grated Parmesan cheese and serve immediately.

08/18/2022

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08/18/2022

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08/18/2022

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08/18/2022

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08/18/2022

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08/17/2022

Easy Dinner Recipes to Make After a Busy Day (Part 9)
Note: This is part of the mini post series.

Bacon & Cheese Baked Stuffed Potatoes

If you’re looking for a quick to serve, comforting dinner for an evening night, consider this recipe as a future pillar in your recipes arsenal. Maximizing the versatility of this much-loved ingredient, this bacon and cheese stuffed potato is the perfect blend of creamy, salty and fresh flavors mixed together in an easy-to-make, all-in-one package. Feel free to explore different cheese and herbs combinations and share your favorite variation!

INGREDIENTS

5 large potatoes
1/3 lb (150g) of bacon, cut into thin strips
1 large clove of garlic
3/4 cup (100g) heavy cream or crème fraîche
3 1/2 oz (100g) of Swiss cheese, grated
1 small bunch of chives, chopped
Salt and freshly ground pepper

METHOD
1. Boil the potatoes in their skins for 20-30 minutes. If they’re small, you can steam them. Potatoes should be cooked but stay firm.
2. Drain and let cool the potatoes then place in a baking dish.
3. Peel off the skin on top. Then scoop out potato flesh with a spoon or a melon baller. Put the flesh into a large bowl.
4. With fork, mash the potato flesh and combine with heavy cream, bacon, Swiss cheese, chives and the crushed garlic clove. Season with salt and pepper and mix well.
5. Fill the potatoes with the stuffing.
6. Roast in a preheated oven at 360°F (180°C) for about 15 minutes.
7. Serve hot with a green salad.

08/15/2022

Easy Dinner Recipes to Make After a Busy Day (Part 8)
Note: This is part of the mini post series.

Green Lentils with Pan Fried Salmon

INGREDIENTS

6 1/3 ounces (180g) lentils
1 small onion
1 clove of garlic
Olive oil
7 ounces (200g) canned or bottled tomatoes preserves
Bay leaves, sage, thyme or rosemary …
1 small handful of chopped parsley
2/3 lb (300g) fillet or back of salmon

COOKING INSTRUCTIONS
1. Count a glass of green lentils for two persons, so about 6 ounces (180g), which is cooked in 3 times its volume of cold water at the start without any salt or pepper (it is not necessary to soak green lentils before cooking). Cooking will take between 15 and 20 minutes and all the water should be almost absorbed. Taste. Lentils should be cooked but firm, a little al dente. For the lazy or in a hurry, a a good can of lentils can also do the trick. Rinse under cold water and drain before using.

2. While the lentils are cooking, peel and finely chop a small onion (half if it is a little big) and a clove of garlic. Fry it in a small saucepan with a little olive oil without coloring then add tomato pulp. Salt and pepper, put herbs (sage, thyme, bay leaves, rosemary … whatever you have on hand) if you wish and let simmer, cover and let simmer while lentils finish cooking.

3. Gather the two preparations from the two pans. Check seasoning, add a handful of chopped parsley and keep warm covered while you prepare your salmon.

4. Allow 150g skinless salmon (fillet or back) per person. Salt and pepper before frying (in a little olive oil) or steaming. Then serve on a bed of lentils. Delicious!

08/01/2022

Easy Dinner Recipes to Make After a Busy Day (Part 7)

Note: This is part of the mini post series.

Zucchini and Goat Cheese Frittata

Here is a very useful recipe: you can serve this frittata with zucchini and goat cheese both as a main dish for a light lunch with a green salad or as an appetizer during evening dinners. More than just being an incredibly cheap recipe, you will see that implementing this frittata recipe is very easy and the result is really delicious!

INGREDIENTS
6 eggs
1/2 cup (10 cl) of milk
2 small zucchinis
6 medium potatoes
1 onion
2 slices of ham
1/2 fresh goat cheese
6 basil leaves
Salt and pepper
Olive oil

COOKING INSTRUCTIONS
1. Preheat your oven to 360°f (180°c).

2. Cut peeled potatoes and zucchinis into thin slices. Dip them in a saucepan of boiling water for 5 minutes.

3. Meanwhile, mix beaten eggs, milk and basil in a bowl. Season with a pinch of salt and pepper.

4. Peel and finely chop the onion

5. Grease a baking dish. Line its bottom with half the vegetables, then add chopped ham and onion, crumble half of the goat cheese on top, then pour half of the egg mixture. Repeat this process to make the upper layers. Then bake for about 30 minutes in the oven at 360°f (180°c).

6. Once cooked, let cool one hour, then unmold and cut into cubes. It’s ready!

What do you think of this easy frittata recipe? What would be your personal additions?