Enough for 3:
- 4 tbsp olive oil
- 1 aubergine (chopped into largish chunks)
- 1 red onion (thinly sliced)
- 2 celery sticks (thinly sliced)
- 1/2 a large red pepper (thinly sliced)
- 1 tbsp capers (rinsed)
- 2 garlic cloves (crushed or finely chopped)
- 1 tbsp raisins
- 750g ripe tomatoes (cored, deseeded and sliced (save the liquid from the tomatoes by rubbing the seeds though a sieve))
- Black pepper
- 1/4 of a lemon
- 1 tbsp white wine vinegar
- 2 tsp sugar
- A handful of basil leaves
Heat 3 tbsp of oil in a large heavy pan. Fry the aubergine chunks in hot oil until they begin to colour. Turn down the heat and add the remaining oil. Add the onion, celery, pepper, capers, garlic and raisins, and cook gently until the mixture is soft.
Spread the mixture over a large baking tray and scatter the tomatoes over the top. Mix together the tomato liquid, pepper, lemon juice, vinegar and sugar, and pour this mixture over the vegetables.
Cook in the oven at 140C (Gas mark 1) for about a hour or until the tomatoes begin to fall apart (I cooked mine (in the top of the oven) with slow roasted lamb, increasing the oven temperature to 140C for the final hour). mix in the basil leaves before serving.
This is based on a recipe in ‘Muffins scones and breads’ in the Austrailan Women’s Weekly cookbook series. There is enough for 6 as an accompaniment to soup or salad. It’s fairly quick to make as it requires only one rising.
- 1&1/2 tsp dried yeast
- 1/2 tsp sugar
- 220ml warm (blood heat) water
- 150g strong plain flour
- 150g wholemeal flour
- 35g Italian hard cheese (this is the ‘cheap version‘ of parmesan), finely grated
- 1 tbsp chopped fresh rosemary
- 1 tbsp chopped fresh sage
- 2 tbsp chopped fresh parsley
- 3 tbsp olive oil
- 1 small red onion (finely sliced)
- Sea salt
Mix the yeast and sugar with 100ml of the warm water. Cover, and leave in a warm place for about 10 minutes until it starts to ferment.
Meanwhile sift the flours together into a large mixing bowl. When the yeast is ready, warm the flour briefly in the microwave (say, 20 seconds on high).
Mix the cheese and herbs into the flour, add the yeast mixture and 2 tbsp of the olive oil, and a further 100g of the water. Mix to a soft, but manageable, dough. If too dry add further water (if too wet, knead in some more flour). Knead for about 5 minutes.
Roll out the dough and place it so that it covers a baking tray (I used one 30cm square). Cover and leave in a warm place to rise (until it has doubled in depth).
Heat the oven to 220C (gas mark 8). Spread the onion slices over the top, and sprinkle with sea salt and the remaining olive oil.
Bake for about 25 minutes. Pleace on a wire rack to cool.
Enough for 2-3 people:
- 2 tbsp oil
- 1 red onion (sliced)
- A piece of ginger (c. 2cm cube – chopped)
- 1 clove of garlic (crushed/chopped)
- 1 large pepper (cored, deseeded and sliced)
- 100g sprouting broccoli (the heads cut-off and stems sliced lengthwise into 4cm lengths)
- 300g bag of bean sprouts
- a handful of salted peanuts
- 3 tbsp soy sauce
- 1 tbsp crunchy peanut butter
- A generous dash of Thai chilli sauce (exact amount depends on its strength)
- 3 small noodle nests (cooked according to the instructions on the packet, and drained)
Heat the oil in a wok. Add the onion, ginger and garlic and stir-fry for 1 minute.
Add the pepper and the broccoli and stir-fry for another minute.
Add the bean sprouts and the peanuts and stir-fry for another minute.
Combine the soy sauce, peanut butter and the chilli sauce, together with a small amount of water so that it is fairly runny. Stir into the vegetables. then add the cooked noodles.
Combine everything and stir until very hot.