catzandfoodz

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14/09/2021

Flatbread pizza with mushrooms, pesto and mozzarella🌱

05/09/2021

Brownies with blueberries, pecan nuts and coconut

27/08/2021

Shrimps with broccoli rice and yellow pepper in coconut curry

15/04/2021

Creamy pasta with chicken strips, paprika, zucchini and dry tomatoes

07/04/2021

Ostropel (Romanian garlic-tomato-thyme chicken thighs traditionally served with a side of polenta) 🍗🧄🍅🍃

21/03/2021

Quiche with onion, broccoli and tomato🌱

30/01/2021

Traditional Romanian meatball soup, perfect for the cold days ahead

28/12/2020

Winter risotto with Jerusalem artichoke

24/12/2020

Linguine all’amatriciana

17/12/2020

Turkey medallions with creamy pasta

12/12/2020

Vegetarian moussaka with garlic bread,
red split lentils and courgette

Ingredients (2-3 people)

1 Eggplant
1 Onion
1 Zucchini
2 Garlic cloves
2 tsp Dried oregano
1/2 tsp Ground cinnamon
50 gr Tomato paste
50 g Red split lentils
400 g Tomato cubes
2 Brown ciabattas
100 g Creme fraiche
50 g Grated cheese
250 ml Vegetable stock
2 tbsp Olive oil
2 tsp Black balsamic vinegar
1 tbsp Brown sugar
2 tbsp Sunflower oil
Pepper and salt

Instructions

1
Preheat the oven to 200 degrees and prepare the stock. Cut the eggplant widthways into half slices of 1/2 cm thick. Mix the aubergine slices with the sunflower oil in a bowl. Season them with salt and pepper. Chop the onion. Cut the zucchini into 1/2 cm cubes. Crush or chop the garlic.

2
Heat half of the olive oil in a frying pan over medium heat. Add the onion and cook for 3 minutes. Add the zucchini, season with salt and pepper and fry for 5 minutes. Add half of the garlic and add the oregano, cinnamon and tomato paste. Stir well and fry for another 2 minutes.

3
Add the red split lentils, black balsamic vinegar, diced tomatoes, stock and brown sugar. Bring to the boil while stirring. Turn the heat to low and simmer for 20-25 minutes. Stir regularly so that the lentils do not burn.

4
Meanwhile, put the eggplant slices on a baking tray lined with baking paper. Roast them in the oven for 10 - 15 minutes. In a small bowl, mix the remaining olive oil and the remaining garlic to a garlic oil. Season with salt and pepper. Cut the ciabatta in half and drizzle each half with the garlic oil.

5
Spoon the tomato mixture into an oven dish and place the aubergine slices on top of the mixture. Spread the aubergine layer with the crème fraîche and sprinkle with the grated cheese. Bake the moussaka in the oven for another 5 - 6 minutes and add the garlic bread in the last 2 - 3 minutes.

6
Divide the moussaka over deep plates. Serve with the garlic bread on the side.

Enjoy!

10/12/2020

Penne alla puttanesca with anchovies and capers

Ingredients (2 people)

2 Garlic cloves
40 g Anchovies can
20 g Olives
10 g Capers
400 g Tomato cubes
180 g Penne
1 Red pointed pepper
125 g Red cherry tomatoes
40 g Arugula
50 g Chili flakes (optional)
1 tbsp Grated cheese
1 tbsp Olive oil
4 tsp Extra virgin olive oil
Black balsamic vinegar to taste
Pepper and salt to taste

Instructions

1
Boil plenty of water in a pan with a lid for the penne. Crush or chop the garlic. Finely chop the anchovies. Finely chop the olives.

2
Heat 1 tbsp olive oil in a frying pan with a lid over medium heat. Fry the garlic for 1 minute. Add the anchovies and fry for 3 - 4 minutes. Add the tomato cubes and mix well. Simmer covered for 5 minutes. Add the olives, capers and 1 tsp black balsamic vinegar and simmer for another 5 minutes without the lid on the pan.

3
Cook the penne, covered, for 14-16 minutes in a pan with a lid. Then drain and let it aside without a lid.

4
Remove the seeds from the pointed pepper and cut into half rings. Halve the cherry tomatoes. In a salad bowl, mix 2 tsp black balsamic vinegar, 1 tbsp extra virgin olive oil, pepper and salt to taste. Mix in the arugula, pointed pepper and cherry tomatoes.

5
Taste the tomato sauce and season more with salt and pepper if necessary. If you prefer spicy add a pinch of the chili flakes and mix well. Finally, mix the penne through the sauce.

6
Divide the penne alla puttanesca over the plates and garnish with the grated cheese. Serve the salad with it.

Enjoy!

Adres

Rotterdam

Website

https://www.instagram.com/catzandfoodz/

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