Monthly Archives: May 2012

My Mojo is Back!! Resolution Recipes Live On!

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Finally, I have been struck with the desire to cook and create again! It may have something to do with the weekend visit from my sister The Slacker and her family, or maybe something to do with the fact that the creeping hand of the Black Plague has finally left my house, my kiddies, and myself alone! Yay! Whatever the case, i’m just glad is gone.

To celebrate our health being restored, I made a delicious pasta bake for dinner tonight. It was soo good, and definitely going on the keeper list.

Creamy Eggplant Pasta Bake

These are only rough guesstimates for measurements, use your own good judgement with how much you need.

1 package of Penne pasta
2 large garlic cloves, minced
1 onion, diced
2 tins of crushed tomatoes
2 very large dollops of ricotta cheese
1 large eggplant, sliced into thick rings
olive oil
salt
sugar
basil
thyme
grated tasty cheese
thickened cooking cream

Grill the eggplant slices until they smell yummy. Highly technical, I know.
Lightly cook the garlic and onion, then add the tins of tomato.
Season with the herbs, salt, and sugar.
Add the ricotta and stir to combine.
Cook the Penne until just before it is ready, otherwise it gets too mushy in the oven.
Drain, then stir the sauce through. Pour the pasta into a large baking dish.
In a small bowl, mix together the amount of cheese you need to cover the baking dish, and cream.
Place the grilled eggplant rings over the pasta, and spoon the cream and cheese mixture over the top.
Bake in a preheated oven at 170c for around half an hour, or until the cheese gets all golden and bubbly.
Serve with garlic bread, a salad, and if you live with grown ups, a glass of red. Milk, if you are at my place.

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Yummy yummy yummy. I ate 2 serves and seriously considered a third. M complained about the eggplant but ate it when I remind him that dessert its only for people who eat all of their dinner. K will eat anything.

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Resolution Recipe – Baked Ricotta & Tomato Salsa on toasted batard

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Ok peoples, in my previous post I put the call out for some recipe inspiration and the call was answered by The Slacker. Thanks Slacker.

I tried out her recipe night before last, and it was quite successful.

Ingredients:
400g of ricotta
1 handful of shredded tasty cheese
4 tomatoes
2 cloves garlic
1/4 red onion
basil
1 T vinegar
1 tsp sugar
1/4 C olive oil
thyme, salt, pepper to taste
1 batard or some other yummy fresh bread

mix the ricotta, tasty cheese and salt & pepper, press into a baffling dish and bake in the oven at 200C for about an hour or until golden on top. I used a muffin tin.

dice up the tomatoes, garlic and onion. cook the garlic and tomato in the oil, add the thyme. when the tomatoes start to soften, remove from heat, add the red onion, basil, sugar and vinegar. add some salt and pepper if you want. stir it up and smell the yummyness.

slice the fresh bread, rub with a clove of garlic and drizzle some extra olive oil. lightly toast under the grill.

serve the tomato salsa piled high on the toasted bread with the ricotta crumbled over the top. add a side salad of Arugula and avocado, maybe a glass of wine, and you have the perfect light, no fuss meal.

Except its not enough!!! double the recipe, i’m telling you now. but other than that it was delish. the amounts listed above could probably comfortably feed 2 adults for lunch, but not 1 adult and 2 piggy kids for dinner. M requested 2 minute noodles after we finished. it would probably be really nice as a little finger food at a gathering also.

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