EGGPLANT IN SPICY HONEY SAUCE

Something a little different for your mezze

2 medium eggplant (aubergines)

Olive oil

Salt

3 garlic cloves, crushed

5cm (2in) fresh ginger root grated or chorused through add garlic press to extract the juice

1 ½ teaspoon of ground cumin

A large pinch of cayenne or chill powder, to taste

6 tablespoons liquid honey

Juice of one lemon

150ml (1/4 pint) water

• Peel the aubergines ( the peel remains tough when grilled)
• Cut then into rounds about 1 cm(1/3 inch) thick
• Dip them in olive juice , turning them over and sprinkle with salt
• Cook on a griddle pan or under a grill, turning them over once, until they are lightly browned ( they do not need to be very soft, as they will cook further in the sauce)
• In a wide saucepan or frying pan, fry the garlic m 2 tablespoons of oil for seconds only, stirring and taking off the heat.
• Add ginger cumin, cayenne or chili powder, honey, lemon juice and water.
• Put the aubergine slices and cook them over a low hear, either in batches so that they are in one layer or together, rearranging them so that each slice gets some time in the sauce ( about 10 minutes or until the slices are soft and have absorbed the sauce.
• Add a little more water if necessary
• Serve cold with bread.

ROASTED NEW POTATOES WITH LEMON & THYME

How easy is this! Grow your own Thyme so it is just to hand

Small new potatoes 1 kg

Sprigs of thyme

1 Lemon

Extra virgin olive oil

Salt

• Preheat oven 220Celsius
• Put potatoes and thymein a roasting dish or oven proof dish larger enough to take them as a singlelayer
• Cut the lemon into 8wedges and then each wedge into 3 pieces.
• Add lemon to potatoesand drizzle with olive oil and sprinkle with salt.
• Turn the potatoes until they are coasted withoil

Bake for 40 to 45minutes until the potatoes and are browning and tender.

Serve Hot

LENTIL & VEGETABLE NUT ROAST

Lentils are a great source of are relatively quick and easy to prepare They readily absorb flavours and are very nutritious

1/3 cup red lentils

½ cup green lentils

1 ½ cups of vegetable stock

1 bay leaf

2 teaspoons olive oil

1 onion finely chopped

1 stick of celery finely chopped

1 clove of garlic

2 teaspoons ground coriander

1 teaspoon ground cumin

125 g mushrooms

1 red capsicum deseeded finely chopped

125 g (1 ½ cups) of whole grain breadcrumbs

55 g hazelnut meal

2 egg whites

2 tablespoons of coriander

Juice and zest of half a lemon

Salt and freshly ground pepper

45 g hazelnuts lightly toasted, skinsremoved & chopped

• · Wash lentils and place in alarge saucepan with the stock and bay leaf.
• · Bring to the boil, then reduce the heat andsimmer for 20 to 30 minutes or until lentils are soft and the liquid isabsorbed
• · Pre heat oven at 108 C (350 F)
• · Line I litre loaf tin withbaking paper.
• · Sauté onion and celery untilsoftened
• · Add the garlic, ground corianderand cumin and cook for about a minute , until fragrant
• · Add mushrooms and capsicums andcook for a further 2 minutes
• · Remove the bay leaf form thelentils and add the lentils to the pan to combine with the vegetables
• · Add breadcrumbs lemon zest andjuice crumbs hazel nut meal, egg whites chopped coriander and season
• · Spoon the mixture into the loafpan , sprinkle with chopped hazel nuts and bake for 30 to 40 minutes or untilfirm to touch and golden brown
• · Remove from oven and allow to cool in tin forabout 10 minutes before turning out.
• · Serve in slices hot or cold.With salsa

STIR FRY BROCCOLI, TOMATOES WITH OYSTER SAUCE.

Fresh produce from your market makes a fast meal. Try this one using broccoli and tomatoes. I have also experimented by adding mushrooms and bean sprouts. Fast and easy

Serves 3-4

Broccoli 1: florets separated, stem peeled and sliced

Olive or sunflower 2 tablespoons

Garlic 3 cloves chopped

Oyster Sauce 2 tablespoons

Tomatoes: 2 finely diced

Salt and pepper to taste

1. Prepare broccoli and tomatoes
2. Put Wok over high heat and leave until it smokes
3. Add oil and garlic and stir fry for a few seconds until lightly brown
4. Add Broccoli and continue to stir fry until crisp-tender
5. Stir in oyster sauce and then tomato dice.
6. Season to taste
7. Serve while still wok hot over a mound of steaming rice