How To make Eggplant and Bocconcini Tart with Rocket
How To make Eggplant and Bocconcini Tart with Rocket
x
1/2 bn Rocket, trimmed and tossed With a little vinaigrette, To serve Pastry: 170 g Flour 100 g Cold butter
chopped 2 Cloves garlic :
chopped 1 tb Polenta Filling: 60 g Gruyere cheese
grated 3 Bocconcini :
sliced 1 Eggplant, thinly sliced Lengthwise Olive oil Combine all ingredients except polenta in a food processor, add 1/4 cup ice cold water and process for about 15 seconds or until mixture just comes together. Roll out mixture on surface sprinkled with polenta to a round about 3cm thick and about 32cm in diameter. Place on an oven tray and turn over a 1cm edge to form a rim. Cover and freeze for 20 minutes. Remove from freezer and sprinkle Gruyere over surface. Top with bocconcini and eggplant. Brush with a little olive oil, season to taste and bake at 200^C for 45 minutes. Top with rocket and cut into wedges to serve. Recipe By : From: The Thorderson Home <thor@alinc.Cdate: Mon, 18 Mar 1996 14:41:49 -0700
How To make Eggplant and Bocconcini Tart with Rocket's Videos
Tuna Salad | Good Chef Bad Chef S9 E27
In Good Chef Bad Chef, Chef Adrian Richardson and nutritionist Zoe Bingley-Pullin bring their distinctive styles of cooking to the screen for a food showdown.
From Adrian’s love of meat and full-flavoured food creations, which threaten to expand the waistline, to Zoe's passion for healthy ingredients and comprehensive knowledge of food as medicine, each dish will challenge viewers to decide what’s good for them. Good Chef Bad Chef explores ingredients, recipes, cuisines and food themes that tantalise and inspire home cooking and educate people on striking a healthy balance with their diet.
Focaccia sandwich with apricot and peach jam, Brie, prosciutto, pear and rocket #shorts #focaccia
Olive Meatballs with spaghetti | Good Chef Bad Chef S11 E36
Join chef Adrian Richardson and nutritionist Rosie Mansfield as they cook up a storm – sometimes healthy, sometimes comforting, always delicious.
Head to for this and many other tasty recipes!
Vanilla Kataifi Slice | Good Chef Bad Chef S11 Ep42
Join chef Adrian Richardson and nutritionist Rosie Mansfield as they cook up a storm – sometimes healthy, sometimes comforting, always delicious.
Head to for this and many other tasty recipes!
Fettuccine Carbonara - Everyday Gourmet 2011 Featuring Natalie Von Bertouch
In 2011 San Remo became a proud sponsor of Everyday Gourmet - a TV show hosted by Justine Schofield. Everyday Gourmet is a daily cooking show aimed squarely at the home cook and inspires viewers to get more out of their kitchens. San Remo has a weekly Pasta of the Week segment which offers delicious pasta recipes to share with your family and friends.
This episode features Dietician and San Remo friend Natalie Von Bertouch who shares her lower fat version of Fettuccine Carbonara. Being a Dietician and Athelte, diet is very important to Natalie. Try Natalie's dish today, it tastes delicious! Click here for the recipe
For further recipes, product information and to learn more about San Remo visit: or
Vegan Beet & Goat Cheese Bites (Paleo)
These Beet & Goat Cheese Ravioli are an easy to make appetiser or canape that taste as good as they look. Thin slices of beet are filled with a creamy herb cashew mixture and then topped with walnuts and chives. This recipe is Vegan, Paleo, Grain Free, Gluten Free, Dairy Free, Specific Carbohydrate Diet Legal