Eggplant, Tomato & Basil Pasta

Ingredients

• 2 large eggplants, quartered lengthways, cut into 2cm pieces 
• 350g spiral GF pasta
• 700g bottle GF pasta sauce 
• 1/4 bunch basil leaves
• 30g parmesan, finely grated
• 1 tbsp extra virgin olive oil   

Method

1. Preheat oven to 210°C. 
2. Line baking tray(s) with baking paper. Arrange eggplant, in a single layer, on tray(s). Drizzle over oil and season with pepper. 
3. Bake for 25 minutes or until golden and tender. Set aside to cool slightly. 
4. Cook pasta according to packet instructions in a large saucepan. Drain, reserving 1/4 cup cooking liquid. 
5. Combine pasta, reserved cooking liquid, pasta sauce, eggplant and half of the basil in a large, deep frying pan over medium heat. 
6. Cook for 2 minutes, stirring, or until heated through. 
7. Serve pasta topped with parmesan and remaining basil.

 

GG's Lime Jelly Dessert

Ingredients

• 1 Aeroplane jelly lime flavour
• ¾ cup boiling water
• ½ cup lime juice
• 1 cup sugar
• 250gm packet Philadelphia cream cheese - room temperature, broken up & beaten
• 1 tin evaporated milk

Method

1. Dissolve lime jelly in boiling water, add lime juice. Set aside until cool then partially set (or set) in fridge.
2. Pour evaporated milk into a dish. Cover with cling-wrap and put in freezer until it ices around the edges and is really cold. If it sets it will soon thaw when scraped into a large mixmaster bowl.
3. Beat the milk until it fluffs up, then gradually add the sugar.
4. Add the jelly.
5. Add the beaten Philadelphia cheese
6. Turn into serving dish and refrigerate until serving

Serving suggestion: Serve with custard