October 23, 2018
Breakfast, Dinner, Lunch,
Dairy, Cheese, Mozzarella, Vegetables, Eggplant, Budget-Friendly, Pantry/Shelf, Quick Meals, Brunch, Game/Sports Day, Picnic, Potluck, Weeknight Meals, Oven Bake, Stove Top, Vegetarian, Zucchini more
Add toRecipe Book
Add toShopping List
"From our weekday newspaper, The West Australian. Times are estimated."
Bring stock to boil in a saucepan and reduce heat to low and add polenta and cook, stirring, for 5 minutes.
Grease and line a 24cm springform pan with one large piece of baking paper and pour in polenta and set to one side to cool.
Cook eggplant and zucchini on an oiled grill pan until charred.
Spread a quarter cup of pesto over polenta and top with a layer of eggplant, quarter cup pesto, zucchini, capsicum and cheese.
Cook in a moderate oven (180 C) for 25 minutes and then let stand for 15 minutes and then remove from pan and serve in wedges with salad leaves and remaining pesto.
No Thanksgiving meal is complete without these harvest time meals: Turkey, stuffing,...
When the goblins are out and the night is upon us, hunger strikes in and these...
One of the most flavor-filled cooking styles you can make is with a slow cooker. No matter...
Recipe Stories / Blog
When you’re craving comfort food and you’re sure that a simple burger just won’t...
I am on a roll. And when I am on a role, I go all out. What, you ask? Pasta....
For those who like Japanese food, this is just like your California roll. Just,...