Eggplant Parma:
breadcrumbs
Praise 97% Fat Free Mayonnaise
Eggplant
Cut eggplant into rounds about 1.5cm thick
Squeeze some mayonnaise onto a plate (about 3 tablespoons will be enough). Kind of spread it out on the plate. Coat each eggplant round in the mayonnaise, then dip into breadcrumbs to coat. Place eggplant rounds on a foil lined baking tray and bake in an oven preheated to 200C for 45 minutes, flipping them over once they’ve been in the oven for 20 minutes. Once they’re done, arrange on a plate and cover it with your favourite parma-esque tomato sauce. ENJOY.

Eggplant Parma:

  • breadcrumbs
  • Praise 97% Fat Free Mayonnaise
  • Eggplant

Cut eggplant into rounds about 1.5cm thick

Squeeze some mayonnaise onto a plate (about 3 tablespoons will be enough). Kind of spread it out on the plate. Coat each eggplant round in the mayonnaise, then dip into breadcrumbs to coat. Place eggplant rounds on a foil lined baking tray and bake in an oven preheated to 200C for 45 minutes, flipping them over once they’ve been in the oven for 20 minutes. Once they’re done, arrange on a plate and cover it with your favourite parma-esque tomato sauce. ENJOY.

Pizza

I usually make my pizza bases thin like a wafer however I tried out a recipe from Bittersweet Blog and it worked out really well (This recipe makes enough for two really thick bases however you could divide it into four and roll them out really thin, too).

  • 1 Cup Warm Water
  • 2 Teaspoons instant yeast
  • 2 1/2 Cups All Purpose Flour
  • 1 Teaspoon Granulated Sugar
  • 1/2 Teaspoon Salt

Preheat your oven to 220℃ . Spray two cake tins with oil and put into the oven so they heat up.

Place all of your ingredients in a bowl. If you’re using a stand mixer, use your paddle attachment or dough hooks to combine and let it work for 5 minutes. Let your dough sit for fifteen minutes and prepare your toppings. 

When your oven is hot, pull the tin out and carefully press the dough into the bottom of the tins. 

Bake the bases for 5-8 minutes, then pull out of the oven. If you’re only making one pizza, put the other one in the freezer and put your toppings on the one you’re eating.

Return the pizza to the oven and bake for another 10 minutes or until the crust is golden.

ENJOY

Tags: Pizza recipe

Spaghetti Capers

You’ll Need: 
  • Capers
  • Olives
  • Mushrooms
  • Tinned tomatoes (400g)
  • Spinach
  • Vegetable Stock Powder (1tsp)
  • Garlic (smashed)
  • Salt & Pepper
  • Olive oil
  • Chilli 

Do it!

Fry garlic, chilli and mushrooms in olive oil. Add everything else. Stir until everything is combined. Simmer until it’s saucy. 

Put on your best pasta. 

ENJOY.

Lentil Soup

Originally taken from 101 Cookbooks - I have halved the recipe and added some extras. I also had this soup with polenta chips made with soy milk and sheese! So good!
  • 1 x 400g tin of Lentils
  • 1 x 400g tin of Tomatoes
  • 1/2 an onion (I used a red/Spanish one)
  • Salt to taste
  • 2 cups of water
  • 1tsp Vegetable stock powder (optional)
  • Olive oil or other vegetable oil
  • Garlic cloves, smashed
  • Baby spinach

Sautee onion, garlic and salt in oil until soft. 

Add remaining ingredients, bring to a boil then simmer for 20 minutes.

ENJOY.

10 Minute Potato Salad

The title of this credible sounds a bit Rachael Ray but I’m making no apologies because it’s so quick to make. 

You’ll need:

  • 1 x large or 2 x small potatoes per person peeled and cut into smallish cubes
  • 1/4 cup of pasta shapes (macaroni/penne/orichette etc) 

quantity of below ingredients are to taste

  • Smashed garlic cloves
  • Salt & cracked pepper
  • lemon juice
  • olive oil
  • (optional - use one, some or all: baby spinach leaves/corn/peas/edamame/capers/olives etc)
  • Sheese, grated (Or parmesan or whatever)

Do it:

Put potato, smashed garlic cloves and pasta shapes into a pot and cover with boiling water. Cook for about 8 - 10 minutes. 

Remove pot from heat and drain water. Add remaining ingredients to pot and stir so everything has evenly covered the potatoes.

ENJOY. 

Peanut Butter & Chocolate Slice

An unbaked cheesecake type thing that tastes a bit like Reese’s Peanut Butter Cups.
You’ll need:

  • 1 Packet x McVitties Digestive Biscuits
  • 2 x Tubes soft Silken Tofu 
  • 2 x Container Tofutti Better Than Cream Cheese
  • 2 x tbsp Crunchy or Smooth Peanut Butter
  • Sweet William Chocolate Spread
  • 1/2 cup Nuttelex or other butter substitute
  • 1/2 cup sugar


Do it!

Blend or bash digestive biscuits until they become crumbs. Melt butter substitute and mix with the biscuit crumbs. Press into a pie dish to make the crust for your cheesecake. Put in the fridge to set.

Mix 1 x container of Tofutti, 1 x tube of silken tofu and 1/4 cup sugar together. Once it is well combined whisk in the chocolate.

Smooth the chocolate mixture into the bottom of your cheesecake crust and leave to set overnight or for at least 4 hours.

Whisk remaining tofu/Tofutti/sugar/peanut butter together. Add as much peanut butter as you’d like. I didn’t really measure out how much I used, I just plonked it in and hoped for the best.

Smooth peanut butter mixture over the chocolate layer then return to the fridge and let it set for as long as you can. Overnight would probably be best.


ENJOY