Hunter Organic Growers Society Inc.


	VEGETABLES Vegetarian Chilli Zucchini with eggs Zucchini Creole Stuffed Zucchini Grated Zucchini Baked Zucchini Vegetarian Patties Eggplant Parmigiane Bananas and spinach Au Gratin Gourmet Cabbage Cabbage Medley Chinese Style Cabbage Braised Cabbage Cabbage Rolls Fried Eggplant Stuffed Eggplant Eggplant n’ Spaghetti Green Peppers Stuffed with Eggplant Homemade Sauerkraut Vegetarian Chilli INGREDIENTS: 2 cups kidney beans, cooked 1 cup bulghur 1 cup tomato juice 4 cloves garlic, crushed 1 and half cups finely chopped onion 1 cup chopped celery, carrots, green peppers (capsicum) 2 cups chopped tomatoes juice half lemon 1 tspn ground cumin, basil, chilli powder Salt, pepper 3 tblspn tomato paste 3 tblspn red wine Cayenne pepper Oil (olive preferably) METHOD: Bring tomato juice to boil and pour over bulghur, leave 15 mins. Saute onions, garlic. Add remaining vegetables and cook until tender. Combine all other ingredients with vegies and top with grated cheese and chopped parsley. Cook in a covered casserole dish until heated through. Zucchini with Eggs INGREDIENTS: 500g zucchini ½ cup fresh breadcumbs ¼ cup parmesan cheese 1 med. onion, chopped 2 tspn butter salt, pepper 6 eggs, beaten 2 tblspn oil extra parmesan cheese METHOD: Slice zucchini, saute in butter for 10 mins over low heat. In a large bowl, mix together the zucchini, breadcrumbs and parmesan cheese. Saute onion in 2 tspns of butter for 5 mins. Add onion to zucchini mixture with beaten eggs. Heat oil in large frypan and pour the zucchini and egg mixture into it. Cover and cook until the bottom is set. Sprinkle with extra parmesan cheese and put under hot grill. Cook until set and golden brown. Cut into wedges and serve; eat hot or cold. Zucchini Creole INGREDIENTS: 1 med. green capsicum (cut into strips) 1 med. onion, sliced 4 med. zucchini, sliced 1 400g tin tomatoes ¾ tspn basil black pepper to taste METHOD: Saute capsicum and onion in a little butter. Add all other ingredients. Cover and simmer for 10 mins over medium heat. If thickening required, mix a little cornflour in water and stir gradually into vegetables. Stuffed Zucchini INGREDIENTS: 500g zucchini 1 onion, finely chopped 1 tomato peeled, finely chopped 2 tspn finely chopped mint salt, peeper Grated cheese METHOD: Cook zucchini in boiling salted water about 10 mins, until just tender. Drain. Cut zucchini in half lengthwise, scoop pulp from centre with a teaspoon. Stuff with filling. Sprinkle top with grated cheese, grill until golden brown. FILLING: Chop scooped-out zucchini pulp finely, combine with peeled and chopped onion and tomato. Add mint, salt and pepper, mix well. Grated Zucchini INGREDIENTS: 750g zucchini 60g butter salt, pepper METHOD: Grate zucchini in coarse section of grater. Melt butter in pan and add zucchini, season with salt and pepper. Toss over medium heat until zucchini is heated through, approx. 3 mins. Do not overcook. Baked Zucchini Cut medium sized zucchini lengthways. Dip in beaten egg, then into seasoned breadcrumbs. Melt a little butter (about 30g) in a pan and drizzle over the top of zucchini, which are by now, arranged in a shallow baking dish. If desired, grated cheese can also be sprinkled over. Bake in mod. oven (350 F of 180 C) for about 30 mins. Vegetarian Patties - (Spinach, Rice Patties) INGREDIENTS: 1 cup brown rice (cook in boiling salted water) 1 small onion (peeled & chopped) 3 leaves spinach (shred finely) 30g butter or margarine 125g cheddar cheese salt, pepper 1 egg ½ cup packaged dry breadcrumbs ½ cup wheatgerm oil for frying METHOD: Heat butter in pan – add onion and spinach – cook 1-2 mins. In a bowl, combine rice, spinach mixture and finely grated cheese, season with salt and pepper. Shape mixture into balls, dip in beaten egg, then into combined wheatgerm and breadcrumbs. Fry in hot oil until golden brown on both sides. Eggplant Parmigiane INGREDIENTS: 2 medium eggplant, sliced Wholewheat flour Olive oil 40 mls long-simmered tomato sauce 500g mozzarella cheese, grated Parmesan cheese, freshly grated METHOD: Cut eggplant into slices ½ inch thick. Sprinkle slices with salt, leave 20 mins. Salt will draw out some of the water. After 20 mins., press slices with your hand to remove excess water. Dredge each slice in wholewheat flour, fry them on both sides in olive oil. Keep heat fairly high and slices won’t absorb as much oil. Fry till they’re lightly browned. Arrange half the slices in a big casserole dish. Cover the casserole with tomato sauce and cover with a thick layer of mozzarella cheese. Bake in a 350 F or 180 C oven for about 40 mins. or until top is starting to turn golden. Let the parmagiane ripen a few minutes after you take it out of the oven before serving. Yummy with crusty wholemeal bread and a tossed green salad (organically grown of course). Bananas and spinach au Gratin INGREDIENTS: 1 kg spinach 5 bananas 1 cup grated cheese breadcrumbs 2 tblspns chopped parsley 1 tblspn thick cream butter & salt as required METHOD: Wash the spinach well. Melt a tspn butter in a deep saucepan, add the spinach and place the lid on. When cooked, rub through sieve and flavour with a little salt. Place the spinach puree, mixed with the cream and 1 tblspn melted butter in a greased casserole. Peel and quarter the bananas and saute them lightly in butter, then lay on top of the spinach. Add a thick layer of breadcrumbs, the grated cheese mixed with the parsley, dot with butter and bake in a hot oven until brown on top. Gourmet Cabbage INGREDIENTS: 4 cups shredded red cabbage 3 tblspns currants 2 apples, peeled, cored and diced Juice of ½ a lemon 1/3 cup water 1 tblspn brown sugar Pinch ground cloves METHOD: Place all ingredients in a saucepan. Cover and cook over a medium heat until cabbage is just tender. Stir occasionally, adding more water if necessary. Cabbage Medley INGREDIENTS: 1 medium cabbage 3 medium potatoes 2 medium onions ½ green capsicum (or 1 very small) ½ tspn each garam masala, very finely chopped ginger root. ¼ tspn chilli powder ¼ cup long grain rice 1½ cups hot chicken stock or water 1 tspn each sugar, salt METHOD: Shred cabbage coarsely, steam for 7 minutes. Boil potatoes for 7 mins. cut into wedges, slice onions and capsicum. Fry potato wedges in oil until lightly tinted, drain and put aside. Add the onions, garam masala, ginger, chilli powder and rice. Fry stirring for 2 mins. Pour in the stock and simmer until rice is done. Add cabbage, potatoes, capsicum, sugar and salt. Cook gently until all vegetables are tender. Chinese Style Cabbage INGREDIENTS: ½ large head of cabbage 1 tblspn peanut oil 3 slices fresh ginger 2 cloves garlic METHOD: Discard outer (dirty) leaves of cabbage, shred it very finely. Place in a colander and rinse under cold water. Heat the oil in a heavy based saucepan. Peel and finely chop the ginger, crush the garlic and add to the oil. Cook ginger and garlic over moderate heat for 1-2 mins., do not allow to colour. Add the cabbage and toss well to coat it with oil mix. Cover the saucepan and cook over moderate heat for 3-4 mins. until cabbage is tender, but still very crisp. Braised Cabbage INGREDIENTS: 1 small cabbage 60g butter 1 medium grated onion ¼ cup chopped bacon pieces, excess fat removed Salt and a sprinkling black pepper METHOD: Quarter the trimmed cabbage, wash thoroughly and drain. Cut away the hard stalk and shred the cabbage finely. Melt the butter, add onion and bacon and fry, stirring for about 3 mins. Add cabbage, sale and pepper. Cover saucepan and cook gently for approx. 10 mins. stirring frequently. Cabbage Rolls INGREDIENTS: 6 large cabbage leaves 1 small onion, grated 125g mushrooms, chopped ½ cup brown rice 4 tblspns tomato paste salt, pepper 1 tblspn finely chopped parsley ½ tspn dried thyme (or fresh) 1 small onion, cut into thin slices 4 small tomatoes, cut into wedges 1½ cups vegetable stock METHOD: Cook cabbage leaves in boiling salted water for 5 mins. Remove leaves, retain water; rinse in cold water and drain. Lightly fry the onion and mushrooms in a little oil until soft, add rice and cook, stirring for 5 mins. Mix 2 tblspns of tomato paste with 1½ cups of the cabbage water and add to the rice. Stir, cover and simmer for 45 mins., removing lid for last 5 mins. if any excess liquid remains. Add salt and pepper, stir in parsley and thyme. Put 2 tblspns of rice and mushroom mixture into each cabbage leaf, roll up, tucking in ends, and secure the joins with a little flour and water paste. Gently cook the rolls in a little oil until lightly tinted; add onion slices and tomato wedges. Mix remaining tomato paste with hot vegetable stock, pour over rolls, cover and simmer for 20 mins. Fried Eggplant INGREDIENTS: 1 eggplant 125g mozarella cheese Pinch dried herb ¼ cup oil ½ tspn dried yeast 2 cups plain wholemeal flour 2 cups lukewarm water METHOD: Make a batter by sifting the yeast and flour into a bowl, add lukewarm water and mix well. Put aside to stand while preparing the vegetable. Slice the eggplant thinly and cut the cheese into slices. Fry the eggplant in hot oil until just brown and drain on kitchen paper. Season the slices with dried herb, salt and pepper. Place a piece of cheese between the two pieces of eggplant and press together. Dip each eggplant combination into batter, drain and drop into hot oil a few at a time. Cook until light brown. Stuffed Eggplant INGREDIENTS: 4 large eggplant 1 large onion 2 cloves garlic 3 large peeled tomatoes 2 cups cooked brown rice 30g grated cheese METHOD: Cut the eggplants in half and scoop out the flesh. Rub the shell with salt. In a saucepan place chopped eggplant flesh, garlic and onion with a little water and cook, stirring, until soft. Add tomatoes and herbs and simmer. Remove from the heat and add the rice. Stuff the eggplant shells with the mixture and place in a greased baking dish with a little water. Cover and bake in a moderate oven for 30 mins. Remove the cover, top with grated cheese and bake for an extra 10 mins. Eggplant ‘n Spaghetti INGREDIENTS: 3 large eggplant 1½ cups oil 1 onion 2 cloves crushed garlic 500g minced steak (or vegetarian substitute) 400g tomatoes 2 tblspns tomato paste 250g spaghetti 250g peas 90g grated cheddar cheese 90g grated parmesan cheese 4 tblspns breadcrumbs METHOD: Trim ends of the eggplant and cut into thin slices. Cook the slices in a single layer of oil until light brown on both sides. Drain on kitchen paper. Repeat until all eggplant is cooked. Drain excess oil, leaving 1 tblspn in the pan. Add steak to pan, cook until light brown and then add onion and garlic. Cook a few minutes before adding undrained (or fresh) tomatoes, tomato paste, salt and pepper. Simmer uncovered until liquid is reduced by half and the meat is cooked. While the steak is cooking add the spaghetti to boiling water and cook for 15 mins. or until just tender. Cook the peas. Combine steak mixture with the spaghetti, peas and grated cheeses – mix well. Grease a 23cm round cake tin or casserole dish, and sprinkle with the breadcrumbs. Arrange cooked eggplant over the base and around the sides of the tin (make sure the slices overlap each other). Spoon the combined steak mixture over the eggplant to cover the top of the filling completely and sprinkle with remaining breadcrumbs. Bake uncovered in a moderate oven for 30 mins. or until golden brown. Stand for 10 mins. before turning onto serving plate. Green Peppers stuffed with Eggplant INGREDIENTS: 4 tblspns oil 1 large eggplant peeled and cut into ½ inch cubes 1½ cups tomato sauce (or smaller quntity tomato paste) 8 tblspns parmesan cheese 2 cloves garlic, crushed 2 large green peppers, cut in half METHOD: Heat the oil in a pan and fry the eggplant until soft. Remove from heat and mix with tomato sauce (or paste), garlic and half the cheese. Boil (or steam) the peppers in salted water for 5 mins. Drain peppers and fill with eggplant mixture. Sprinkle the tops with remaining cheese and bake at 350 F or 180 C for 20-30 mins. Homemade Sauerkraut (This is beneficial for you and helps to use up a super cabbage harvest). You will need: 1 large cabbage and 1 handful of salt. One container made of glass, china or wood, but NOT plastic. To Prepare: Remove outer loose leaves of the cabbage and shred the head finely. Put into a bowl and mix in the salt with the hands. Put into the container and press very hard until some juice oozes out of the cabbage. Put a saucer or piece of wood or heavy stone on top to keep pressure up all over the top surface. Press down often, keep at room temperature until it ferments. Remove froth carefully leaving any liquid in the jar. After about 3 weeks it is ready for use. Keep in fridge to retain crispness of cabbage in warm weather. NEVER ADD WATER! [ back to Recipe Book ] [ Home ] [ News ] [ Magazine ] [ Hints & Tips ] [ Recipe Book ] [ Join H.O.G.S ] [ Links ] [ Email Me ]

VEGETABLES

Vegetarian Chilli

Zucchini with eggs

Zucchini Creole

Stuffed Zucchini

Grated Zucchini

Baked Zucchini

Vegetarian Patties

Eggplant Parmigiane

Bananas and spinach Au Gratin

Gourmet Cabbage

Cabbage Medley

Chinese Style Cabbage

Braised Cabbage

Cabbage Rolls

Fried Eggplant

Stuffed Eggplant

Eggplant n’ Spaghetti

Green Peppers Stuffed with Eggplant

Homemade Sauerkraut

Vegetarian Chilli

INGREDIENTS:

2 cups kidney beans, cooked
1 cup bulghur
1 cup tomato juice
4 cloves garlic, crushed
1 and half cups finely chopped onion
1 cup chopped celery, carrots, green peppers (capsicum)
2 cups chopped tomatoes
juice half lemon
1 tspn ground cumin, basil, chilli powder
Salt, pepper
3 tblspn tomato paste
3 tblspn red wine
Cayenne pepper
Oil (olive preferably)

METHOD: Bring tomato juice to boil and pour over bulghur, leave 15 mins. Saute onions, garlic. Add remaining vegetables and cook until tender. Combine all other ingredients with vegies and top with grated cheese and chopped parsley. Cook in a covered casserole dish until heated through.

Zucchini with Eggs

INGREDIENTS:

500g zucchini
½ cup fresh breadcumbs
¼ cup parmesan cheese
1 med. onion, chopped
2 tspn butter
salt, pepper
6 eggs, beaten
2 tblspn oil
extra parmesan cheese

METHOD: Slice zucchini, saute in butter for 10 mins over low heat. In a large bowl, mix together the zucchini, breadcrumbs and parmesan cheese. Saute onion in 2 tspns of butter for 5 mins. Add onion to zucchini mixture with beaten eggs. Heat oil in large frypan and pour the zucchini and egg mixture into it. Cover and cook until the bottom is set. Sprinkle with extra parmesan cheese and put under hot grill. Cook until set and golden brown. Cut into wedges and serve; eat hot or cold.

Zucchini Creole

INGREDIENTS:

1 med. green capsicum (cut into strips)
1 med. onion, sliced
4 med. zucchini, sliced
1 400g tin tomatoes
¾ tspn basil
black pepper to taste

METHOD: Saute capsicum and onion in a little butter. Add all other ingredients. Cover and simmer for 10 mins over medium heat. If thickening required, mix a little cornflour in water and stir gradually into vegetables.

Stuffed Zucchini

INGREDIENTS:

500g zucchini
1 onion, finely chopped
1 tomato peeled, finely chopped
2 tspn finely chopped mint
salt, peeper
Grated cheese

METHOD: Cook zucchini in boiling salted water about 10 mins, until just tender. Drain. Cut zucchini in half lengthwise, scoop pulp from centre with a teaspoon. Stuff with filling. Sprinkle top with grated cheese, grill until golden brown.

FILLING: Chop scooped-out zucchini pulp finely, combine with peeled and chopped onion and tomato. Add mint, salt and pepper, mix well.

Grated Zucchini

INGREDIENTS:

750g zucchini
60g butter
salt, pepper

METHOD: Grate zucchini in coarse section of grater. Melt butter in pan and add zucchini, season with salt and pepper. Toss over medium heat until zucchini is heated through, approx. 3 mins. Do not overcook.

Baked Zucchini

Cut medium sized zucchini lengthways. Dip in beaten egg, then into seasoned breadcrumbs. Melt a little butter (about 30g) in a pan and drizzle over the top of zucchini, which are by now, arranged in a shallow baking dish. If desired, grated cheese can also be sprinkled over. Bake in mod. oven (350 F of 180 C) for about 30 mins.

Vegetarian Patties - (Spinach, Rice Patties)

INGREDIENTS:

1 cup brown rice (cook in boiling salted water)
1 small onion (peeled & chopped)
3 leaves spinach (shred finely)
30g butter or margarine
125g cheddar cheese
salt, pepper
1 egg
½ cup packaged dry breadcrumbs
½ cup wheatgerm
oil for frying

METHOD: Heat butter in pan – add onion and spinach – cook 1-2 mins. In a bowl, combine rice, spinach mixture and finely grated cheese, season with salt and pepper. Shape mixture into balls, dip in beaten egg, then into combined wheatgerm and breadcrumbs. Fry in hot oil until golden brown on both sides.

Eggplant Parmigiane

INGREDIENTS:

2 medium eggplant, sliced
Wholewheat flour
Olive oil
40 mls long-simmered tomato sauce
500g mozzarella cheese, grated
Parmesan cheese, freshly grated

METHOD: Cut eggplant into slices ½ inch thick. Sprinkle slices with salt, leave 20 mins. Salt will draw out some of the water. After 20 mins., press slices with your hand to remove excess water. Dredge each slice in wholewheat flour, fry them on both sides in olive oil. Keep heat fairly high and slices won’t absorb as much oil. Fry till they’re lightly browned. Arrange half the slices in a big casserole dish. Cover the casserole with tomato sauce and cover with a thick layer of mozzarella cheese. Bake in a 350 F or 180 C oven for about 40 mins. or until top is starting to turn golden. Let the parmagiane ripen a few minutes after you take it out of the oven before serving. Yummy with crusty wholemeal bread and a tossed green salad (organically grown of course).

Bananas and spinach au Gratin

INGREDIENTS:

1 kg spinach
5 bananas
1 cup grated cheese
breadcrumbs
2 tblspns chopped parsley
1 tblspn thick cream
butter & salt as required

METHOD: Wash the spinach well. Melt a tspn butter in a deep saucepan, add the spinach and place the lid on. When cooked, rub through sieve and flavour with a little salt. Place the spinach puree, mixed with the cream and 1 tblspn melted butter in a greased casserole. Peel and quarter the bananas and saute them lightly in butter, then lay on top of the spinach. Add a thick layer of breadcrumbs, the grated cheese mixed with the parsley, dot with butter and bake in a hot oven until brown on top.

Gourmet Cabbage

INGREDIENTS:

4 cups shredded red cabbage
3 tblspns currants
2 apples, peeled, cored and diced
Juice of ½ a lemon
1/3 cup water
1 tblspn brown sugar
Pinch ground cloves

METHOD: Place all ingredients in a saucepan. Cover and cook over a medium heat until cabbage is just tender. Stir occasionally, adding more water if necessary.

Cabbage Medley

INGREDIENTS:

1 medium cabbage
3 medium potatoes
2 medium onions
½ green capsicum (or 1 very small)
½ tspn each garam masala, very finely chopped ginger root.
¼ tspn chilli powder
¼ cup long grain rice
1½ cups hot chicken stock or water
1 tspn each sugar, salt

METHOD: Shred cabbage coarsely, steam for 7 minutes. Boil potatoes for 7 mins. cut into wedges, slice onions and capsicum. Fry potato wedges in oil until lightly tinted, drain and put aside. Add the onions, garam masala, ginger, chilli powder and rice. Fry stirring for 2 mins. Pour in the stock and simmer until rice is done. Add cabbage, potatoes, capsicum, sugar and salt. Cook gently until all vegetables are tender.

Chinese Style Cabbage

INGREDIENTS:

½ large head of cabbage
1 tblspn peanut oil
3 slices fresh ginger
2 cloves garlic

METHOD: Discard outer (dirty) leaves of cabbage, shred it very finely. Place in a colander and rinse under cold water. Heat the oil in a heavy based saucepan. Peel and finely chop the ginger, crush the garlic and add to the oil. Cook ginger and garlic over moderate heat for 1-2 mins., do not allow to colour. Add the cabbage and toss well to coat it with oil mix. Cover the saucepan and cook over moderate heat for 3-4 mins. until cabbage is tender, but still very crisp.

Braised Cabbage

INGREDIENTS:

1 small cabbage
60g butter
1 medium grated onion
¼ cup chopped bacon pieces, excess fat removed
Salt and a sprinkling black pepper

METHOD: Quarter the trimmed cabbage, wash thoroughly and drain. Cut away the hard stalk and shred the cabbage finely. Melt the butter, add onion and bacon and fry, stirring for about 3 mins. Add cabbage, sale and pepper. Cover saucepan and cook gently for approx. 10 mins. stirring frequently.

Cabbage Rolls

INGREDIENTS:

6 large cabbage leaves
1 small onion, grated
125g mushrooms, chopped
½ cup brown rice
4 tblspns tomato paste
salt, pepper
1 tblspn finely chopped parsley
½ tspn dried thyme (or fresh)
1 small onion, cut into thin slices
4 small tomatoes, cut into wedges
1½ cups vegetable stock

METHOD: Cook cabbage leaves in boiling salted water for 5 mins. Remove leaves, retain water; rinse in cold water and drain. Lightly fry the onion and mushrooms in a little oil until soft, add rice and cook, stirring for 5 mins. Mix 2 tblspns of tomato paste with 1½ cups of the cabbage water and add to the rice. Stir, cover and simmer for 45 mins., removing lid for last 5 mins. if any excess liquid remains. Add salt and pepper, stir in parsley and thyme. Put 2 tblspns of rice and mushroom mixture into each cabbage leaf, roll up, tucking in ends, and secure the joins with a little flour and water paste. Gently cook the rolls in a little oil until lightly tinted; add onion slices and tomato wedges. Mix remaining tomato paste with hot vegetable stock, pour over rolls, cover and simmer for 20 mins.

Fried Eggplant

INGREDIENTS:

1 eggplant
125g mozarella cheese
Pinch dried herb
¼ cup oil
½ tspn dried yeast
2 cups plain wholemeal flour
2 cups lukewarm water

METHOD: Make a batter by sifting the yeast and flour into a bowl, add lukewarm water and mix well. Put aside to stand while preparing the vegetable. Slice the eggplant thinly and cut the cheese into slices. Fry the eggplant in hot oil until just brown and drain on kitchen paper. Season the slices with dried herb, salt and pepper. Place a piece of cheese between the two pieces of eggplant and press together. Dip each eggplant combination into batter, drain and drop into hot oil a few at a time. Cook until light brown.

Stuffed Eggplant

INGREDIENTS:

4 large eggplant
1 large onion
2 cloves garlic
3 large peeled tomatoes
2 cups cooked brown rice
30g grated cheese

METHOD: Cut the eggplants in half and scoop out the flesh. Rub the shell with salt. In a saucepan place chopped eggplant flesh, garlic and onion with a little water and cook, stirring, until soft. Add tomatoes and herbs and simmer. Remove from the heat and add the rice. Stuff the eggplant shells with the mixture and place in a greased baking dish with a little water. Cover and bake in a moderate oven for 30 mins. Remove the cover, top with grated cheese and bake for an extra 10 mins.

Eggplant ‘n Spaghetti

INGREDIENTS:

3 large eggplant
1½ cups oil
1 onion
2 cloves crushed garlic
500g minced steak (or vegetarian substitute)
400g tomatoes
2 tblspns tomato paste
250g spaghetti
250g peas
90g grated cheddar cheese
90g grated parmesan cheese
4 tblspns breadcrumbs

METHOD: Trim ends of the eggplant and cut into thin slices. Cook the slices in a single layer of oil until light brown on both sides. Drain on kitchen paper. Repeat until all eggplant is cooked. Drain excess oil, leaving 1 tblspn in the pan. Add steak to pan, cook until light brown and then add onion and garlic. Cook a few minutes before adding undrained (or fresh) tomatoes, tomato paste, salt and pepper. Simmer uncovered until liquid is reduced by half and the meat is cooked. While the steak is cooking add the spaghetti to boiling water and cook for 15 mins. or until just tender. Cook the peas. Combine steak mixture with the spaghetti, peas and grated cheeses – mix well. Grease a 23cm round cake tin or casserole dish, and sprinkle with the breadcrumbs. Arrange cooked eggplant over the base and around the sides of the tin (make sure the slices overlap each other). Spoon the combined steak mixture over the eggplant to cover the top of the filling completely and sprinkle with remaining breadcrumbs. Bake uncovered in a moderate oven for 30 mins. or until golden brown. Stand for 10 mins. before turning onto serving plate.

Green Peppers stuffed with Eggplant

INGREDIENTS:

4 tblspns oil
1 large eggplant peeled and cut into ½ inch cubes
1½ cups tomato sauce (or smaller quntity tomato paste)
8 tblspns parmesan cheese
2 cloves garlic, crushed
2 large green peppers, cut in half

METHOD: Heat the oil in a pan and fry the eggplant until soft. Remove from heat and mix with tomato sauce (or paste), garlic and half the cheese. Boil (or steam) the peppers in salted water for 5 mins. Drain peppers and fill with eggplant mixture. Sprinkle the tops with remaining cheese and bake at 350 F or 180 C for 20-30 mins.

Homemade Sauerkraut

(This is beneficial for you and helps to use up a super cabbage harvest).

You will need: 1 large cabbage and 1 handful of salt. One container made of glass, china or wood, but NOT plastic.

To Prepare: Remove outer loose leaves of the cabbage and shred the head finely. Put into a bowl and mix in the salt with the hands. Put into the container and press very hard until some juice oozes out of the cabbage. Put a saucer or piece of wood or heavy stone on top to keep pressure up all over the top surface. Press down often, keep at room temperature until it ferments. Remove froth carefully leaving any liquid in the jar. After about 3 weeks it is ready for use. Keep in fridge to retain crispness of cabbage in warm weather. NEVER ADD WATER!

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