Vegetable Soufflé

22726_10151077084116741_1073742131_nIngredients

  • 4 table spoons of butter
  • 1 cup of milk
  • ¼ cup of flour
  • 1 cup of grated cheese
  • ½ cup of grated carrots
  • ½ cup of grated broccoli and coli flour
  • Salt and pepper

Directions

  • Pre heat the oven to 350 degrees.
  • Melt 2 Tbsp of butter in a pan with medium heat and mix in the vegetables. Let it cook for 5 minutes and put it into a bowl.
  • Mix the rest of the butter, pour in the milk and let it boil. Mix in the flour and let the sauce become think now mix in the vegetables, and in the salt, pepper and cheese
  • Oil and flour small soufflé dishes and pour in the mixture ¾ full
  • Now bake it in the oven for 20 minutes
  • Now serve it hot

Stuffed mussels

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Ingredients

  • 12 mussels (opened once from the store)
  • 12 Mushrooms
  • Goat cheese
  • 1 Onions
  • Garlic
  • Bread crumbs

Directions

  • Pre heat the oven to 350 degrees.
  • Take the mussels apart from the shell. Put it in a blender (chopper) with the mushrooms, garlic, and onions. Blend it until it becomes a good soft mixture.
  • Mix it with cheese and stuff the shells. Sprinkle bread crumbs over it and bake it for 40 minutes.

Mussels and Shrimp Stew

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Ingredients

  • 6 Tbsp of olive Oil
  • 1 large onion chopped
  • 3 garlic cloves
  • 1 ½ tbsp shopped thyme leaves
  • 2 bay leaves
  • 2 red peppers, seeded and chopped
  • 1 lb canned chopped tomatoes
  • 1 tsp smoked paprika
  • 1 cup of vegetable stock
  • 1 cup of sliced almonds
  • Mussels
  • shrimps
  • Salt and pepper

Directions

  • Heat the oil in a large pan over medium heat. Reduce the heat to low and cook the onion, stirring occasionally, for 10 minutes, or until golden but not brown. Stir in the garlic, thyme, bay leaves and the red bell peppers and cook stirring frequently for 5 minutes.
  • Add the tomatoes and paprika and simmer, stirring frequently.
  • Stir in the stock and the almonds and bring to boil. Add salt and paper.  Now stir in the mussels and shrimps and let it cook until the mussels have opened and the shrimps are pink in color. Discard any mussels that are still close.  Reduce the heat and let the sauce thicken.
  • Now serve with bread