2 medium sized eggplants
2 large sweet onions
1 can mushroom soup
1/2 C butter
1 bag herbed seasoned stuffing crumbs
1 TBL Worcestershire
salt and pepper to taste
EVOO

Wash eggplant
Cut off the top third of the eggplant
Cut around the inside of the shell, leaving a 1/2 inch thick skin
Scoop out the pulp, being careful not to pierce the skin
Peel the top you removed and cut all pulp into small pieces discarding any large masses of seeds
Put the shells into ovenproof baking dishes and set aside
Simmer the pulp in a small amount of water until soften, then drain well
Mix pulp with soup, seasoning and about two-thirds of the crumbs
Mixture should be slightly soft
Saute the chopped onions in 1/4 C butter until yellow.
Remove, drain and add to mixture.
Season to taste.  Mixture should not be bland.
Add remaining butter to pan and add rest of crumbs for topping.
Fill eggplant shells, heaping up the mixture.
Top with the buttered crumbs
This recipe can be done up to 6 hours in advance.
Bake at 350º for 40 minutes.

 

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• Smaller heads of cabbage are sweeter
• Add 1 TBL salt and 1 TBL sugar into boiling water
• Plunge the cabbage in for two minutes
• Withdraw and spin dry
• Toss with
  • 1/2 C melted butter
  • 1/2 C seasoned croutons
  • 2 pinches of dry mustard
  • 1 tsp of caraway seed

 

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Two slices Oroweat Healthfull Brand Bread
– Nuts & Seeds
– Flax & Sunflower
– Steel cut Oats & Honey
Spread mayo on both slices (opt: mustard)
Romaine lettuce

RIGHT
Slice of Provolone
Salsa
Cucumber slices
Sprouts

LEFT
Sliced ham or turkey
Tomato
Cucumber
Sprouts

As shown on The Great British Baking Show

Ingredients

• 300g (10½ oz) strong plain flour, plus extra for dusting
• 5g fast-action yeast
• 1 tsp salt
• 200ml (7 fl oz) warm water
• 25g (1 oz) unsalted butter, melted
• 250g (9 oz) cold unsalted butter, in a block
• 100g (3½ oz) caster sugar, plus extra for sprinkling

Directions

1. Put the flour into the bowl of a freestanding mixer fitted with a dough hook. Add the yeast to one side of the bowl and the salt to the other. Add the water and melted butter and mix on a slow speed for two minutes, then on a medium speed for six minutes.
2. Tip the dough onto a lightly floured work surface and shape into a ball. Put into a lightly oiled bowl. Cover with cling film and leave to rise for one hour.
3. Sandwich the butter between two sheets of greaseproof paper and bash with a rolling pin, then roll out to a 14cm (5½ in) square. Place in the fridge to keep chilled.
4. On a lightly floured surface, roll out the dough to a 20cm (8 in) square. Place the butter in the centre of the dough diagonally, so that each side of butter faces a corner of the dough. Fold the corners of the dough over the butter to enclose like an envelope.
5. Roll the dough into a 45x15cm (18×6 in) rectangle. Fold the bottom third of dough up over the middle, then fold the top third of the dough over. You will now have a sandwich of three layers of butter and three layers of dough. Wrap in cling film and place in the fridge for 30 minutes. This completes one turn.
6. Repeat this process twice more, so you have completed a total of three turns, chilling the dough for 30 minutes between turns.
7. Roll the dough into a rectangle as before. Sprinkle the dough with the caster sugar and fold into thirds again. Working quickly, roll the dough into a large 40x30cm (16×12 in) rectangle. Sprinkle the dough with caster sugar and cut the dough into 12 squares.
8. Grease a 12-cup muffin tin well with oil. Gather the dough squares up by their four corners and place in the muffin tins, pulling the four corners towards the centre of the muffin tin, so that it gathers up like a four-leaf clover. Sprinkle with caster sugar and leave to rise, covered with a clean tea towel, for 30 minutes until slightly puffed up.
9. Preheat oven to 220C/200C(fan)/425F/Gas 7. Bake the pastries for 30-40 minutes, or until golden-brown. Cover with foil halfway through if beginning to brown too much. Remove from the oven and leave to cool for a couple of minutes before turning out onto a wire rack. Be careful not to burn yourself on the caramelized sugar, but don’t leave them to cool for too long, or the caramelized sugar will harden and they will be stuck in the tin.
10. Serve warm or cold.

Tips/Techniques

Equipment required: a 12-cup muffin tin and a freestanding mixer fitted with a dough hook