Slice eggplant lengthways in half and then thinly slice, line a tray with baking paper and lay the eggplant on top, brush eggplant with olive oil and bake in moderate to high oven until cooked, length of time depends on the thickness of your slices. (You could also good on a griddle pan on the stove top – or BBQ for a smokey flavour) Make a tuna mix – add to tinned tuna some finely chopped red or spring onion, basil, coriander, red capsicum/bell pepper, cucumber – whatever you feel to Spoon some tuna mix onto a slice of eggplant … Continue reading Sally’s Eggplant/Aubergine Rolls

Into a blender put one chopped zucchini/courgette, one chopped red pepper (capsicum) and eight/ten cherry tomatoes, a few sprigs of fresh thyme, ground black pepper and some chilli (if you’re not into zucchini, just use peppers and tomato) Blitz till vegetables are virtually liquid To a bowl, sdd one packet of shop bought gluten free felafel mix and add the liquid vegetables instead of water – eg, if the packet asks for 250ml of water, add 250ml of your vege liquid! Mix well and leave to rest for 10 mins before gently frying individual dollops in olive oil Try rolling … Continue reading Otto’s Vege Felafels

This is for Mariette in Holland Set your oven to a very low temperature – 100oC Slice roma tomatoes into half, lengthways Toss them in olive oil, dried herbs of your choice and some freshly ground black pepper Lay them out on a foil lined (or non-stick) tray in a single layer and roast for 6-8 hours The time will depend on the water content of the tomatoes so keep an eye on them as they dry so they don’t burn or if you feel they need more time `this technique really brings out the sweetness of the tomatoes – … Continue reading Herby ‘Sun’ Dried Tomatoes in the Oven