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5 t baking powder
2.5 cups almonds powder/flour
1/2 cup ground hazelnuts
3 T raisins
1/2 cup chopped walnuts, chopped
50g candied orange peel, chopped
juice of 1/2 lemon
blanched, skinless whole almonds (optional)
Cream eggs and sugar. Drizzle in honey (if it is thick, gently heat to liquid), stirring to blend. Mix in flour, spices, baking powder, nut flours. Fold in chopped nuts and fruits. Turn the dough onto a parchment paper on your baking tray. Press or smooth the dough to about 2 cm thick.
Pesto Eggplant Bake
3/4 cup panko (bread crumbs)
1/2 cup grated parmesan cheese
2 Tbsp olive oil
6 Japanese eggplants (~6 cups), cut into cubes (if using US eggplants, peel them first)
2 cups vine ripened tomatoes, chopped
1/2 cup pesto
1 huge clove of garlic, thinly sliced
1 whole milk buffalo mozzarella, sliced into matchsticks
100 g feta cheese, crumbled
Combine the panko, parmesan, and oil until you have a nice, even crumb. Set aside.
In a large bowl, combine everything else except the mozzarella, feta and crumbs. Toss well to coat, then stir in half the crumbs.
Spread into a 9x13 baking dish or large nabe. Sprinkle with remaining crumbs. Bake at 180C for about 40 minutes. You may wish to cover the pan with foil or a lid to steam the eggplant if it is a little tough.
Sprinkle with feta and fresh mozzarella and bake until the cheese is toasted (10 -15 minutes). Let rest for ten minutes before serving. Is even better the second day.