Rolled Aubergine with Mozzarella and Basil

Ingredients:

3 Firm Young Aubergines

600ml G

2 Large Fresh Mozzarella Balls

20 Anchovies Fillets in Oil, drained

a handful of fresh basil leaves

Salt and Freshly Ground Black Pepper

Unsalted Butter, for greasing

Method:

1. Preheat the oven to 220 degrees Celsius. Slice the aubergines length ways about 5mm thick.

2. You should be able to get around 20 slices from the two aubergines in total. Heat the oil in a large frying pan and when it is hot, fry the aubergine slices in batches, until golden. Remove them from the pan and drain on kitchen paper.

3. Cut the mozzarella ball in half, then cut each half into five even slices. Top each aubergine slice with an anchovy, a slice of mozzarella and a basil leaf. Season lightly with salt and few grinds of pepper.

4. Roll each slice up tightly and secure the end with a toothpick.

5. Lightly grease a shallow ovenproof dish with butter. Arrange the involtini dish, then bake in oven for 10 minutes, until the mozzarella begins to melt.

French Nougat

Petit Four

Mango Stuffed Konafa

This dessert, called Kataifi (pronounced KA-TA-IF-EE) is the Greek name for this pastry. It may be known as Konafa, Kadaif. This dessert is very popular in the Mediterranean region of the world. I made this pastry with mango and mango flavoured syrup.

This dainty dessert is both simple and exquisitely sweet. The mango segments inside the Konafa is so sweet, that when you taste it will be like a party in your mouth.

Cheers!!

Caramel Snaps

Spoil your friends and family with these treats fresh from the oven.

Ingredients:

50g Butter (Cubed)
1/4 Cup each: Sugar, Golden Syrup
1/3 Cup Flour
1/2 Tsp Ground Ginger
Freshly Whipped Cream to serve

Method:

1. Preheat the oven to 180 degrees celsius. Line 2-3 baking trays with baking paper.

2. Place the butter, sugar, golden syrup into a small saucepan and stir over a low heat until all the ingredients are combined (do not boil). Remove from the heat and stir in the flour and ginger.

3. Place three heaped teaspoonfuls of the mixture onto one of the prepared baking trays, leaving plenty of room for spreading. Bake for 8-10 minutes, until they are bubbling and a dark golden colour.

4. Leave to cool for 2-3 minutes until they are firm enough to handle. Quickly roll each each brandy snap around the handle of a wooden spoon or similar. Leave them until they have completely hardened.

5. Repeat with the remaining mixture. Once cooled, fill the brandy snaps with freshly whipped cream and serve immediately.

Umm Ali: Egyptian Bread Pudding

The story of Umm 'Ali is that it was invented during the reign of the Ottoman Turks. One day while hunting in the Nile delta, the sultan developed a ravenous appetite and stopped in a small village. The peasants wished to please the sultan, so the best cook of the village, Umm 'Ali , pulled out a special pan and filled it with the only ingredients she had around: some dried wheat flakes (perhaps stale broken pieces of gullash, a phyllo-like pastry or bread), sultanas, nuts, and coconut. She covered it with sugar and milk and put it into the village's oven. It was so good that the sultan asked for Umm 'Ali 's dessert the next time he visited.

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