This is my entry for the Lindemans Capture the Sunshine challenge! If you wish to take part head to Foodies 100
Aubergine and tomato summer starter
Ingredients
Serves: 8
- 2 tablespoons olive oil
- 1 onion, thinly sliced
- 450g ripe tomatoes - skinned, deseeded and chopped
- 450g aubergines, thickly sliced
- 2 tablespoons salt
- 2 cloves garlic, minced
Prep: 10min › Cook:40min › Extra time:30min › Ready in:1hr20min
- Place the sliced aubergines in a colander and sprinkle with the salt. Set over a bowl or in the sink and leave covered for 30 minutes. After 30 minutes, rinse the aubergine and pat dry.
- In a frying pan, heat the oil and add the onion. Cook and stir for 5 minutes until the onion becomes soft. Add the aubergine, tomatoes, garlic, spices and lemon juice. Stir, cover and simmer for 35 minutes. Season to taste.
- Serve warm or cold with chopped fresh parsley to garnish.
Exquisite Pasta DelightIngredients
Serves: 6- 6 tablespoons olive oil
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried parsley
- 1/4 teaspoon dried red chilli flakes
- 2 tablespoons minced onion
- 2 tablespoons minced green pepper
- 1 tablespoon minced garlic
- 200g passata
- 1/2 teaspoon concentrated chicken stock
- 1 tablespoon caster sugar
- 250g cheese tortellini
- 175ml double cream
- 125ml Bin 85 Pinot Grigio
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Method
Prep:20min › Cook:10min › Ready in:30min- In a large frying pan, heat olive oil over medium-low heat and add basil, thyme, oregano, parsley and dried red chilli flakes; stir together.
- Add onion, pepper and garlic and cook until onions are transparent; add passata and bring to the boil, stirring well. Add chicken stock concentrate and sugar; stir.
- Bring a large pot of lightly salted water to the boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Reduce heat, add cream and wine; bring close to the boil, stirring constantly. Add pasta and serve
Pavlova Heaven Ingredients
Serves: 8- 4 egg whites
- 250g caster sugar
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 2 teaspoons cornflour
- 475ml whipping cream, whipped
- 6 kiwi fruits, peeled and sliced
Method
Prep:30min › Cook:1hr › Ready in:1hr30min- Pre-heat oven to 150 C / Gas mark 2. Line a baking tray with baking parchment. Draw a 23cm (9 in) circle on the parchment.
- In a large bowl, beat egg whites until stiff but not dry. Gradually add in the sugar, 1 tablespoon at a time, beating well after each addition. Beat until thick and glossy. Overbeaten egg whites lose volume and deflate when folded into other ingredients. Be absolutely sure not a particle of grease or egg yolk gets into the whites. Gently fold in vanilla extract, lemon juice and cornflour.
- Spoon mixture inside the circle drawn on the parchment. Working from the centre, spread mixture towards the outside edge, building edge slightly. This should leave a slight depression in the centre.
- Bake for 1 hour. Cool on a wire rack.
- Remove the parchment, and place meringue on a flat serving plate. Fill the centre of the meringue with whipped cream, sweetened if desired. Top whipped cream with kiwi fruit slices.
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1 teaspoon lemon juice
- salt and pepper, to taste
- 2 tablespoons chopped fresh parsley
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