Aubergine & Feta Bruschetta drizzled with Balsamic Vinegar...

                                 Aubergine & Feta Bruschetta drizzled with Balsamic Vinegar

This recipe was my own take on

the good old Bruschetta and to

be honest, it came out pretty good !!

What you will need:

- 1 loaf of Muesli Bread

- 1 Large Aubergine, Brinjal or eggplant

(whatever you may call it)

- Feta (your choice, I chose the black pepper feta)

- Fresh wild rocket

- 1 garlic clove

- Olive Oil to drizzle

- Balsamic Vinegar to drizzle

Step 1:

- Cut the loaf of bread at an angle, to achieve

slices tah are approx. 2-3 cm thick

- Toast the bread (the muesli bread

I used toasted really quickly-so I ended

up throwing away half the loaf because it was burnt)

Step 2:

- Cut the aubergine into cubes

and fry them up, in a hot pan

with a smiggen of olive oil.

Step 3:

- When the bread is toasted, take your garlic

clove and brush over the bread as though

you were spreading butter.

- Place your rocket leaves on top of the bread.

- Stack you cooked and softened aubergines on the bed

of rocket, top with crumbed feta.

- Drizzle a tiny amount of olive oil over the Bruschettas

and finish with a splash of balsamic vinegar...

en voile....

can be served as a snack, starter or canape at a dinner party

...x x x...

Read more

Tasty Pumkin and celeriac soup !

Its summer at the moment here in S.A.

but this delicious recipe

looked too scrumptious to

not be kept in the cookbook

for a rainy day...

PUMPKIN CELERIAC SOUP WITH GARDEN CRESS AND CROUTONS

• 400 gr celeriac, chopped in squares
• 400 gr butternut squash, chopped in squares
• 1 shalot, chopped
• butter
• 800 ml vegetable stock
• 2 slices of old bread
• garden cress
• pepper, salt
• oil

Start by cleaning the celeriac and squash. 

In a large saucepan melt some butter 

and add the chopped onion. 

Let it fry until the onion is soft but not brown. 

Ad the pumpkin and squash and fry for a minute or two 

before adding the vegetable stock. 

Don’t add it all at the same time. 

I added about 500 ml to begin with but once the veggies get cooked and you have an idea 

of the thickness of the soup 

you can add more stock if needed. 

Once the vegetables are soft puree them either in a blender and add seasoning where you want.

Cut the bread into small cubes 

and fry them in oil in a frying pan. 

Once golden drain on kitchen paper. Put the soup in a bowl and add croutons and garden cress on top.

Enjoy on a cold, lazy day !

... x x x ...

Read more

Appetizers- Mediterranean Pinwheels...

This is a must try... will definatly

be giving this a go...

now just to locate an oven ... hmmm

... x x x ...

Read more