PASTA CON LE MELANZANE

INGREDIENTS:
2-3 medium aubergines, sliced
salt and freshly ground black pepper
     Olive oil for frying
1 large onion, chopped
     5ml crushed garlic
4 large ripe tomatoes, skinned and chopped
     60ml chopped fresh basil leaves
400g spaghetti
      40g packet (100ml) grated parmesan cheese basil leaves for garnishing
PROCEDURE:
Place aubergine slices in colander, sprinkle generously with salt, leave to degorge 30 minutes. Rinse well under running water, pat dry. Fry in olive oil, drain well on absorbent kitchen paper towel, set aside. Fry onion in olive oil in separate saucepan until golden-brown, add garlic. Stir in tomatoes, basil and seasoning. Cook gently, uncovered, 10 to 15 minutes, stirring frequently. Chop....to be continued

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FRESH FRUIT PLATTER WITH CINNAMON SCENTED MASCARPONE

INGR EDIENTS: 1 pawpaw, peeled, seeded and sliced 1/2 punnet cherries, cleaned 1/2 punnet strawberries, washed 2 kiwi fruit, peeled and sliced 150g mascarpone cheese 15ml cinnamon 30 ml honey NOTE: (fruits optional) METHOD: (1) Arrange the fruits on a platter.Cover and chill. (2) Combine the mascarpone cheese, cinnamon and honey and chill. (3) Serve the cinnamon scented mascarpone cheese with the fruit well chilled.

FRIED NOODLES SALAD

INGR EDIENTS: 30ml butter 85g instant noodles, broken into small pieces 30ml sesame seeds 30ml sunflower seeds 1/2 red pepper , seeded and cut into diamond shapes 1/2 yellow pepper, seeded and cut into diamond shapes 1/2 green pepper, seeded and cut into diamond shapes 100 g cabbage, Shredded 1 punnet cherry tomatoes 100 g baby corn 200 g fresh asparagus, steamed and cut into bite size pieces OR 200g green asparagus tips 100ml raspberry vinegar 15ml soy sauce METHOD: (1) Melt the butter in a frying pan or wok over a medium heat and stir until golden brown, about four to five minutes (2) Add the sunflower and sesame seeds and toss together. Fry until the sesame seeds are just golden, about one minutes. Remove from heat and allow to cool. (3) Divide most of the Noddle's onto four serving plates. (4) Arrange the remaining ingredients on each plate and drizzle with the raspberry vinegar. Top with the remaining noddles

ICED GREEN TEA

INGR EDIENTS: 90 ml Jasmine tea 1 litre boiling water honey, to taste. (1) pour the boiling water over the tea (2)Add honey according to taste. (3) chill . Serve the tea over plenty of ice.

MarcusNora

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