I’m cooking up a storm in the kitchen since the arrival of my new stove with the big oven and 5 burners. It’s that time of the year when the salad spinner goes into hibernation and the heavy cast iron pots come out to play. I thought I’d share a few successes with you…..
Moroccan Stuffed Eggplant
This gluten free, vegan and delicious meal keeps in the freezer for a month and is great as a main or side dish. I made it as a main for a lazy autumn lunch with friends. This serves 4 people so I always make double quantities so I can freeze some for the busy days when I can’t be bothered to cook and my mind starts to wander the take-away food menus……
Pre- heat oven to 180 degrees
4 medium sized eggplants- halved with the centre scooped out, then fried on all sides in some olive oil in a fry pan..just a light fry. then arrange in a large casserole dish
For the filling and sauce
Fry together 3 cloves smashed garlic, 1 finely chopped onion and 1 finely chopped red or yellow capsicum- one large one is enough
Add the spices- 1tabspn smoked or sweet paprika, 1 teaspn cumin, 1 tspn ground ginger 1/2 teaspn ground turmeric, 1/2 teaspn cayenne pepper, 1/2 teaspn cinnamon
When the base ingredients have combined well add a tin of canned lentils- about 400gm, a can of diced tomatoes- about 400gm, 1 tabspn tomato paste and 1 cup vegie stock
Then add fresh herbs- I use chopped mint, coriander and parsley to taste.
salt and pepper to taste
Cook this mixture for about 15 minutes until ingredients are well combined and these is still some liquid in the mix- add water if necessary.
Then fill each half of the egg plant and add any remaining mix to the dish so it doesn’t dry out.
Mix together 1 cup of breadcrumbs, (Panko is good) 1/2 cup of Parmesan cheese (may need to be vegan) and scatter over the eggplant. Top with pine nuts. Cover and bake for about 30 minutes until the eggplant are mushy and soft and have a brown crust. Delicious!
and for dessert served hot with cream …………….
Lemon and Rosemary Cake
Pre-heat oven to 160 degrees Grease and line a 26cm round pan
Place 250 gm salted butter, 150 ml runny honey and 150 gm brown sugar in a bowl and stir to combine
Add 3 eggs beaten, 2 teaspn vanilla essence and 125ml milk and stir to combine
Fold in 400gm SR flour & finely ground zest and juice of 2 lemons & a teaspn finely chopped rosemary
Spread another 150ml of runny honey over the base of the cake tin. Then layer 3 thinly sliced lemons and a sprinkle of rosemary leaves over the honey base. Then tip in the cake batter into the tin and bake for 1hr or until the skewer in the centre comes out clean. Invert onto a serving plate and serve with cream