My entry to Lindemans Capture the sunshine challenge

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 

  1. 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.
  2. 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.
  3. Serve warm or cold with chopped fresh parsley to garnish.
  
  
  
  Exquisite Pasta Delight

• Ingredients 
  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
  • 

    Method
    Prep:20min  ›  Cook:10min  ›  Ready in:30min 

    1. 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.
    2. 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.
    3. 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.
    4. 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 

      1. 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.
      2. 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.
      3. 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.
      4. Bake for 1 hour. Cool on a wire rack.
      5. 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

Webuyanycar.com Ticketmaster competition

Here's my entry to the Webuyanycar.com Ticketmaster competition.

Parking was getting a little tough so Rob had to improvise

Think you can do better head over to Webuyanycar to enter