Slice one eggplant into 3mm thick slices lengthways and lay over a colander.
Sprinkle with salt and let the bitter juices run out.
Spoon half a cup of Ricotta into a bowl.
Add half a minced clove of garlic and a tablespoon of chopped parsley.
Rinse the salt off the eggplant and pat dry.
Grill or fry the eggplant slices in Sunflower oil until cooked.
Drain on paper towel and when the eggplant is cool enough, spoon some of the ricotta mixture and roll the slice of eggplant up.
Pour half a jar of Doodles Creek Sugo with Olive & Caper Sauce into an oven proof dish and place the eggplant rolls on top of the sauce.
Sprinkle with grated Parmesan cheese and place in the oven to warm through for about 20 minutes.
Delicious served with warm sourdough and a salad of rocket dressed with Doodles Creek Balsamic Dressing.
Lightly fry a crumbed chicken breast in some canola oil. Drain on paper before laying in a baking dish. Top with Doodles Creek Sugo with oregano and a slice of buffalo mozzarella.
Sprinkle with grated parmasen cheese and bake for 15 mins in a 180 degree oven.
Delicious for dinner served with a green salad.
Pour the whole jar of Doodles Sugo with Oregano Sauce into a saucepan.
Add half a glass of white wine and heat until the sauce is simmering.
Once the sauce has simmered for a minute or two, add about 500g fresh mussels and place a lid on the saucepan.
Cook on a low heat for about 10 minutes until the mussels have opened.
Scatter some fresh chopped parsley over the saucepan and serve with warm sourdough.
Serves 3 - 4.
Mix halved sprouts, cauliflower florets and asparagus in a bowl with a little Extra Virgin Olive Oil and salt and pepper and bake in a 180 degree oven for about 30 minutes until the cauliflower, sprouts and asparagus are slightly brown.
Place on a serving dish and dress with Doodles Creek Balsamic Dressing.
Recipe for 1 person:
Tear a piece of Baking paper and place on it a handful of English spinach, Place 100g of fish cut into 3cm pieces. Add 2 green prawns peeled and one scallop.
Cut 4 button mushrooms and place on top with two or three pieces of cooked sweet potato. Sprinkle with a tablespoon of Doodles Creek Asian dressing with miso.
Fold the paper to make a parcel and wrap in foil. Place on a baking tray and bake in 180 degree oven for 15 – 20 minutes.
Serve with a wedge of lime and some crunchy bread.