EGGPLANT ROLLUPS
1 Medium Eggplant
2 Tablespoons Salt
2 Eggs
2 Cups Bread Crumbs
Thin Slices Mozzarella Cheese
Thin Slices Prosciutto or Anchovy Fillets
Sun-Dried Tomatoes Packed In Oil
Oil For Frying
Peel the eggplant, and cut it into 1/4 inch slices lengthwise. Place these
slices in a colander with salt sprinkled between the layers. Sit a heavy
dish on top of the eggplant, and leave it to drain about 1 hour. Rinse, and
pat the slices dry. Dip each slice first into the beaten egg, and then into
the bread crumbs. Preheat the oven to 375 degrees F. Heat the oil to 375
degrees F., and fry the eggplant slices until golden brown. Drain on paper
towels.
Slice the sun dried tomatoes into long slivers. Lay out each eggplant slice,
and then place on this a couple of the sun dried tomato slivers. Place a
layer of prosciutto, or anchovy fillet, and finally a slice of Mozzarella
cheese, all cut to fit. Roll up the eggplant like a cigar lengthwise, and
secure with a toothpick. Once you have completed all the rolls, place them
on a slightly oiled baking sheet, and bake 7-10 minutes or until hot. Serve.
Fruity
Blueberry Self Saucing Pudding
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Serves
4-6
An easy to prepare traditional dessert
that the whole family will love!
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Ingredients
2 cups self
rising flour
1/4 cup sugar
100g butter
1 egg
1 cup milk
grated rind one lemon
1 1/2 cups frozen blueberries
Sauce
375g Blueberry Jam
1
cup boiling water
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Method
1.
Sift the flour and sugar into a bowl. Rub in the butter until the
mixture forms coarse crumbs.
2. Blend the egg
and milk together and pour into the dry ingredients. Mix together gently.
3. Scatter the
blueberries over the base of a well-greased 2 litre capacity pie dish. Dot
the batter on top.
4. Mix the Craig's
Blueberry Jam with the hot water and pour carefully over the top of the
batter.
5. Bake at 180oC
for 40-45 minutes until the pudding is golden and well risen. Stand for 5
minutes before serving as the sauce is very hot.
Serve
hot with ice-cream or whipped cream
FIG CAKE
1 1/2 cup sugar
3/4 cup butter
1 cup milk
4 egg whites, beaten
1 1/2 cups chopped figs
1 teaspoon cinnamon
1 tablespoon molasses
3 cups flour
1/2 teaspoon salt
4 teaspoons baking powder
1 teaspoon lemon flavoring
