Festive foods....

Eggplant Sun dried Tomato Dip...


4 Lebanese Eggplants, roasted for an hour @ 180°C
8 Sun dried Tomato halves, chopped
1 large Roasted Capsicum from jar, chopped
1 large clove of Garlic
2/3 cup of roasted Cashew
2 dessert spoons of grated Parmesan cheese
2 Tbsp of lemon juice
2 large dessert spoons of sour cream...


Scoop out the flesh from the Eggplants & add with all ingredients, except for Sour Cream, into food processor... Process until desired consistency is achieved...
Mix through Sour Cream & serve with Favorite Veg sticks or biscuits...

It looked better presented but I forgot to take a Pic....



Pizza Scrolls...


We made 3 different batches of these... Ham & Pineapple for some of the kids, & 2 Antipasto varieties for the adults...
Ham & Pineapple Pizza Scrolls...
6 sheets of Puff Pastry
Tomato paste
Mixed herbs, (I used oregano, Basil, Marjoram, Rosemary & Thyme mix.. )
½ a 440g tin of Pineapple pieces, drained & excess liquid squeezed out then chopped
200g of double smoked sliced ham, Diced
Grated Mozzarella Cheese

• Lay out sheets of pastry then apply a 2 tsp of paste to each sheet & spread evenly.
• Spread ham & Pineapple evenly on the pastry leaving a 3-4cm section along one edge to allow for sealing.
• Start rolling sheet towards sheet towards the sealing edge.
• Cut the logs into 2cm sections & bake in a oven on a baking sheet @ 180°C for 15 min or until the pastry has "Puffed" sufficiently.

Antipasto Pizza Scrolls...
6 sheets of Puff Pastry
100g  of double smoked sliced ham, Diced
Capsicum Tapenade
Basil Pesto
8 grilled Artichoke sections
1/3 cup mixed Mushrooms
1/3 cup sliced Spanish Olive
Mozzarella Cheese

• Lay out the sheets of pastry then apply a 2 tsp Tapenade to 3 sheets & 2 tsp Pesto to the other 3 sheets, spread evenly. 

• Spread the remaining ingredients evenly on the pastry leaving a 3-4cm section along one edge to allow for sealing.

• Start rolling sheet towards sheet towards the sealing edge.

• Cut the logs into 2cm sections & bake on a baking sheet @ 180°C for 15 min or until the pastry has "Puffed" sufficiently.

 We wrapped the logs in the blue sheets that separate the pastry sheets for transport to friend house where they were cooked & shared along with the dip & a few drinks...

Have a great one all...
: )»