May 2015 Recipes

Eggplant Parmesan

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  • 1 Large Eggplant, peeled and cut into 1-2cm slices
  • 2 Eggs, beaten
  • 1 1/2 seasoned dry breadcrumbs
  • 1/4 cup Olive oil
  • 3 Cups pasta sauce
  • 1/2 lb shredded mozzarella cheese
  • 1/3 cup grated parmesan cheese


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  1.  Arrange a layer of eggplant slices in a colander. Sprinkle generously with salt. Continue layering and salting the remaining eggplant slices. Let stand for 30 minutes.
  2. After 30 minutes rinse the eggplants slices and pat dry.
  3. Dip each eggplant slice in beaten agg followed by the breadcrumbs and set aside.
  4. Heat oil in a pan. Fry breaded eggplant slices over medium heat for approximately 2 minutes per side or until they are golden brown. Plce fried slices on absorbet paper towel to drain excess oil.
  5. Preheat oven to 350F. Arrange half the eggplant slices in the bottom of a baking dish. Spread half the sauce over the top. Sprinkle with half of the mozzarella and half of the parmesan. Repeat with remaining eggplants.
  6. Bake for 20-25 minutes or until mixture is bubbly on top.

Roasted Red Pepper Soup


  • 8 Red bell peppers
  • 3 sprigs of thyme
  • 1 bay leaf
  • 2 tbsp olive oil
  • 2 cups diced onion
  • 1 tablespoon chopped fresh garlic
  • 4 cups vegetable broth
  • 3 tbsp white wine vinegar
  • 1/4 teaspoon tabasco sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons fresh chives
  1. Preheat oven to broil setting.
  2. Cut bell peppers in half lengthwise; discard seeds, stem and membrane.
  3. Place peppers skin sides up on a foil lined baking sheet; flatten with hand. Broil for 15 minutes or until blackened.
  4. Place in a zip-lock plastic bag; seal. Let stand for 15 minutes. Peel and chop. This process will help to loosen the peels.
  5. Heat a pot with some oil to medium heat. Add onion and garlic; cook for 15 minutes or until onions are lightly browned.
  6. Combine cooked onions, bell peppers, thyme, bay leaves, pepper, broth, vinegar and tabasco. Bring to a boil. Cover, reduce heat, and simmer fr 20 minutes.
  7. Blend with an immersion blender or portion into a standing blender.
  8. Serve blended soup with chopped chives.

Apple and Ricotta Cheese Puff Pastry

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  • 10 apples
  • 1 package of Presidents Choice puff pastry
  • 1 jar of red pepper jelly
  • 1 package of ricotta cheese
  • Cinnamon
  • Brown Sugar
  • 8-10 Mini pie tins


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  1. Core apples and slice very thin. Soak in warm water until slices are soft and bendable.
  2. Mix approximately 1 cup ricotta cheese with cinnamon and sugar to taste.
  3. Lay out pastry sheets and sprinkle with flour.
  4. On each sheet of pastry spread a layer of ricotta cheese mixture followed by a leyer of red pepper jelly. Arrange the apples vertically along the top of the pastry.
  5. Gently roll up each pastry and tuck into greased mini pie tins.
  6. Bake at 350c for approximately 20 minutes or until the pastry is puffy and golden brown.