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Quick and delicious

Page history last edited by PBworks 14 years ago


Roasted almonds


This is going in the 'Quick & delicious' section on false pretenses - it's not that quick to roast, but very quick to eat! Soak raw almonds in lots of lemon juice, a little soy and a little salt for about half an hour. Roast in a low oven (about 140C) for about an hour, flipping them about with a spatula every 20 minutes or so. Eat copious amounts as they rest next to your computer every day.



Fried breaded eggplant with aioli


The Provincial in Fitzroy actually does a reasonable version of these, which inspired me to come up with this recipe. You could also add chili paste to the aioli for more bite.


1 eggplant

freshly made lightly toasted breadcrumbs

2 eggs

salt & pepper


Slice your eggplant into about 1cm thick rounds, salt and leave to drain. Toast your day old bread, leave to cool, then either grate it or bamix it up. Next, make the aioli:



3 egg yolks (at room temperature)

3-6 cloves garlic, pounded in a mortar

juice of half a lemon

1 Tbspn dijon mustard (optional)

approx. 1 cup good quality olive oil

salt & pepper to taste


Whisk or bamix everything except the oil. Then, still whisking or bamixing (it helps to put a tea towel under the bowl so it doesn't spin away), slowly drizzle in the oil until it emulsifies and thickens to the desired consistency. Beware of adding too much oil, which will cause it to separate again. Season to taste.


Finally, heat about an inch of vegetable oil in a cast iron pan or wok. Egg & bread the eggplant and fry until golden brown. Serve hot with aioli. YUMMMMM!



Pita Pizzas


''Everybody's made dear little pizzas out of pita bread or English muffins, right? Now here's a version that may take that extra few minutes, but the fresh sauce is to die for.



6-8 tomatoes, chopped

1-3 globes garlic, minced

3 onions, sliced

splash white wine

salt & pepper



hot salami, in thin strips

mushrooms, sliced

spinach, washed and torn into smaller bits

pitted kalamata olives

feta cheese

quality mozzarella



It's all rather simple, really. You cook your sauce on a medium heat (remember to always heat the oil first, then add onions 'til translucent, then garlic for about 1 1/2 minutes with a pinch of salt, then tomatoes) for about 20-30 minutes, until it starts to thicken. Add your splash of wine and adjust the seasoning. Make sure it isn't watery, but it doesn't need to be like a paste either.


I assemble mine in this order: sauce, spinach, mushies, salami, feta, anchovies, olives, mozzarella. You can put as much or as little of any of the ingredients as suits your particular palate. Cook at 180C for about 10 minutes or until the bread and cheese both become golden. Slice into four triangles and serve as nibblies or simple lunch or dinner with salad. Mama mia!

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