Hi everyone! Sorry for those of you feeling coldy. Katyt - to make the honey lemon drink, boil kettle, put 2tsp of honey in mug, squeeze half a lemon in, top up with hot (not boiling water - kills the Vit C otherwise). Can add dash of ginger if you're all bunged up. Adjust to taste (I like mine sweet and quite lemony).
I've been making my parmigiana this afternoon, and my house smells sooo tasty.
Here's the recipe:
Tomato sauce (can use ready made dolmio type, or make from scratch with
2 cans chopped tomato, 1 tsp crushed garlic, olive oil, basil, pinch of sugar, salt. Fry garlic in oil, add chopped tomatoes and simmer until sauce thickens and oil floats on top, turn off heat and add fresh basil.)
3 firm eggplants
1/2 lb. Mozzarella, sliced
bunch basil leaves
6 tbs. grated Parmesan cheese
1/2 cup olive oil
flour
salt
pepper
1 pinch of sugar
Wash the eggplants. Remove the stems, and cut length-wise into slices not thicker than 1/4-in. Place the slices in a colander slightly on an angle. Layer them with salt, place a plate with a weight on top, and let stand for at least one hour.
Cut the Mozzarella into very thin slices and let them dry on a cloth. Chop the basil and mix it with Parmesan cheese.
Pat the eggplant slices dry wityh paper towels. Dredge in flour and fry in hot oil until golden brown. Turn them to brown and when both side are done, lift them out and drain on a paper towel.
Pre-heat the oven to 175ºC. Coat a deep baking dish with olive oil and put in a layer of eggplant. Sprinkle with Parmesan and basil mixture, pour on a layer of tomato sauce, and cover with slices of Mozzarella. Repeat this layering until all the ingredients have been used, and then cover with tomato sauce, sprinkle with more grated Parmesan (can add breadcrumbs for crunchy topping) and bake for about 30 mins.
This dish is lovely hot, but I especially like it cold after a day or two in the fridge.
I am definitely in cooking mode today ...BUT the freezer in the garage has gone funny on me today for some reason. Had to take everything out and put it in the small kitchen freezer, PITA. But my frozen turkey is still in the outside freezer - which although it doesn't seem to be freezing things, is pretty cold. Will it be ok there until Christmas or am I going to give DHs family food poisoning??? I'm thinking of it as a very, very slow defrosting.