30/01/2012 by D.

1 Aubergine
1 cup home made tomato sauce (garlic, onion, tomatoes, veg stock, tsp sugar)
1 cup pineapple pieces and juice
1/2 chilli (or a few dashes Frank’s hot sauce - to taste)
2 tsp white wine vinegar
10 defrosted cooked king prawns (optional)

Chop aubergine into cubes.  Add the rest of the ingredients apart from the prawns, and heat gently until bubbling.  Stir occasionally, and when the aubergine is soft but still has a little bite, add the prawns and heat through. 

Serve immediately with basmati rice.

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30/09/2009 by D.

fruit: conference pears, worcester apples, bananas, black lavelle grapes, mango
veg: carrots, onions, nicola potatoes, tomatoes, butternut squash, cavolo nero, aubergine, chillis

What an exciting box… now it really is beginning to feel like autumn and its not just the chilly weather!  The butternut squash is definitely going to be stuffed with mascarpone and sundried tomatoes, I’ll post the recipe later this week as it really is 5 mins of prep for an absolutely stunning dinner party dish.

The aubergine, tomatoes and chilli will become an aubergine pasta bake and I’m planning to create a new recipe with the cavolo nero, so watch this space!

The potatoes are so lovely and thin skinned, they just have to be served with butter and black pepper or maybe in a greek potato salad (with artichoke hearts, eggs and frozen broad beans)… we shall see.  The carrots will be served German style this week with some breadcrumbed fish and salad leaves.

Hopefully the babies will start to leave us a pear or two to poach and have with chocolate sauce and ice cream (fairly unlikely but a girl can dream)…. what a culinary week we have in store.

Posted in Pear, Aubergine, Butternut squash, Potato, Organic Box | Print | No Comments »