Cooking recipe books

The first time I made this recipe I used mozzarella cheese instead of the parmesan cheese the recipe called for. Misreading recipes is one of my flaws! It does work well with mozarella as well though. The second time I used pecorino cheese. No, I did not misread the recipe, I just prefer pecorino to parmesan. This recipe makes for a good starter or a good side dish. It takes time to fry the aubergine but after that it's in the oven and that's it! From ' CookSmart Vegetarian ', a Octopus Publishing Group publication. Serves: 4 persons. Ingredients: 1 aubergine, sliced 450g medium tomatoes, quartered 50g pecorino/parmesan cheese, grated olive oil salt and pepper to taste Method: Heat the olive oil over a medium heat in a frying pan and fry the aubergine slices until golden. T his aubergine comes from our garden! Remove from the pan and drain on absorbent kitchen paper. Layer the aubergine slices and the tomato quarters, season with salt and pepper and scatter cheese on t...

I've done this recipe before. It has 2 ingredients I love: asparagus and broad beans. It's very tasty! Serves: 2 persons. Ingredients: 250g asparagus, stalks chopped into small pieces and spear ends about 5cm length 400g frozen broad beans 1 large onion, chopped 2 garlic cloves, finely chopped 400g arborio rice 1 litre vegetable stock 1 glass white wine 100g parmesan/pecorino cheese, grated olive oil handful chopped herbs (basil, parsley, chives, mint) Salt and pepper to taste Method: Fry the onion gently in olive oil for 10 min. Add the garlic and rice and cook for 2 min. Turn the heat up slightly and add the wine. Simmer until absorbed. Reduce the heat and add the stock, a ladle at a time, stirring often. After 20 min, when the rice is almost cooked, add the asparagus and broad beans and cook for another 5 min. Season with salt and pepper and add half of the cheese. Stir well. Stir in the herbs just before serving and sprinkle th...