- 5 EGGS
- 100 GRAMPRAWNS
- 1 CUP CREAM
- HANDFUL PARSLEY, cut
- 1 TSP MUSTARD
- 40 GRAM BUTTER
- 4 SLICES OF CHEESE
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- 1 EGGPLANT, lengthwise in thin slices
- 75 GRAM SOFT GOAT CHEESE
- 1 TOMATO, chopped
- HANDFUL MINT LEAVES, chopped
- 1 TBSP PINE NUTS
- 1 RED CHILI, chopped
- 2 TBSP OLIVE OIL
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Boil 3 eggs for 8 minutes, peel them
and cut them in pieces. Melt the butter, add the eggs, the mustard,
the parsley and the cream and pepper and salt tot taste. Split the last
two eggs. Mix the cream with the 2 egg yolks and add this to the prawn
mixture, stir well. Heat slowly until the sauce starts to thicken. Don't
cook. Put this mixture in 4 small oven pots and put a slice of cheese
on top. Bake 10 minutes at 200 degrees
Celsius.
In
Belgium there is a lot of battle ongoing between
Dutch and
French speakers, but there is also a
German speaking community. 15
November is their day, but no public holiday.
Click on culinary calendar for
Links between cooking and historical events.
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Sprinkle the eggplant slices with olive oil and grill
or fry them for a few minutes on both sides. Mix the remaining ingredients
and distribute this over the slices. Roll them up and stick a tooth
pick in.
On
October 29, 1923,
Turkey became a Republic.
The Ottoman Empire came to a definite end with a change of the Constitution.
Each year, it is celebrated with fireworks in
Istanbul. Click on culinary calendar for more
links between cooking and worldwide history.
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