Tonight is the kind of night, where thousands of dogs in the city start crigging under a table, bending their back, bristling and (poor masters!) might even start moaning and howling. There’s a thunderstorm outside.
That’s not that much of a bad thing. First, we’re getting an amazing view on the city being hit by harmless lightnings from our apartment. Secondly I own a cat and she didn’t even get up from the chair she’s been sitting on for about 10 hours. Third it gives me a good reason to complain and French people love complaining. Bad thing about it: my husband will have to listen to me rattling off the reasons why it’s so terrible to live some places where it’s raining so much.
My recipe might bring back a bit of sun inside the house. It feels so safe to be inside when it’s pouring down outside. You know when you’re in the streets, a couple of drops start falling down from the sky and then all of a sudden it’s just like if you were taking a shower. So you start running to your apartment, get there drenched with water and take off your clothes. And it feels so good. You suddenly love everything about your place. So here is time to cook a nice first dish that will make the day even better.
Two zucchinis make a mousse and an eggplant wants to worm its way in – 4 glasses – 20 minutes:
The zucchinis mousse
– 1 green zucchini;
– 1 yellow zucchini;
– 1 onion;
– 15cl low fat sour cream (5% fat);
– 2 g agar agar;
– olive oil;
– a bit of mint
Cut the zucchinis and the onion in little cubes. Cook them together on the pan with a bit of olive oil. As soon as the water has evaporated, put the mixture in a blender with salt, pepper and a bit of mint. Blend.
Put everything in a pot with the sour cream and heat on low fire while mixing. As soon as it’s warm, add the agar agar and let it heat for 5 more minutes. Pour the mixture into the glasses and place in the fridge.
– 1 big eggplant;
– 1 big tomato;
– 1/2 garlic tooth;
– a bit of basil
Jab the eggplant with a fork in several places. Put it in a plastic bag and close it making sure some air can still go out. Put in the microwave for 20 minutes. After that, wait a bit so that it cools down. Open the bag, cut its head and peel off the eggplant. Smash the content and leave it aside for a hour if there is water inside. Sometimes, it does not produce any water and you don’t have to wait that long. You’ll see it after a couple of minutes.
Cut the tomatoes in small cubes and mince the garlich. Add to the eggplant with a bit of basil. Put this cold preparation on the top of the zucchini mousse.