Doodles Creek
  • Home
  • Products
    • Mayonnaise
    • Dressings
    • Pasta Sauces
    • Relishes
    • Hampers and other
    • Food Service
  • Recipes
  • Contact
  • New Products
  • Where To Buy
  • About Us
  • Home
  • Products
    • Mayonnaise
    • Dressings
    • Pasta Sauces
    • Relishes
    • Hampers and other
    • Food Service
  • Recipes
  • Contact
  • New Products
  • Where To Buy
  • About Us
Search

Eggplant and Quinoa Bake

23/2/2017

0 Comments

 
Picture
Cut and salt one eggplant. Cook half a cup of white quinoa as per packet instructions. Once cooked add a tablespoon of chopped parsley and mint. Toast a tablespoon hazelnuts and almonds on a baking tray until crunchy. Fry the slices of eggplant in Canola oil until soft. Drain.
To assemble the dish, pour a third of the Tomato Sugo with chilli in a baking dish. Cover with eggplant, then quinoa and herb mix, followed by the rest of the Sugo. Top with toasted nuts and bake in a 180 degree oven for 15 – 20 minutes.
​​Serve with a green salad.
0 Comments

Marinara

23/2/2017

0 Comments

 
Picture
Simply heat the sauce and add a splash of white wine. Simmer for a couple of minutes and then add 350g of mixed seafood (for 4 people). ​Cook for about 5 minutes for the perfect marinara.​
0 Comments

Sugo with Eggplant​​​ - Serving Suggestion

23/2/2017

0 Comments

 
Picture
0 Comments

Tomato Sugo With Meatballs - Serving Suggestion

23/2/2017

0 Comments

 
Picture
0 Comments

Eggplant stuffed with Ricotta

23/2/2017

0 Comments

 
Picture
Slice one eggplant into 3mm thick slic​es 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.
0 Comments
<<Previous
Forward>>

    Products

    All
    Aioli
    Asian Dressing With Miso
    Balsamic Salad Dressing
    Béarnaise Sauce
    Beetroot Relish
    Chilli Lime & Coriander
    Classic Dressing
    Dill & Lime
    Mayonnaise
    Recipes
    Serving Suggestion
    Spicy Tomato Relish
    Sriracha
    Tartare Sauce
    Tomato Sugo With Chilli
    Tomato Sugo With Olive & Capers
    Tomato Sugo With Oregano

    Shop now

    Mayonnaise

    Shop

    Dressings

    Shop

    Pasta Sauces

    Shop

    Relishes

    Shop
Home  |  About  |  Contact
The name Doodles Creek, was inspired by the permanent pristine spring-fed creek that r​​an through the family farm in Kangaloon in the Southern Highlands south of Sydney​.
New Products!
Copyright 2003-2017
  • Home
  • Products
    • Mayonnaise
    • Dressings
    • Pasta Sauces
    • Relishes
    • Hampers and other
    • Food Service
  • Recipes
  • Contact
  • New Products
  • Where To Buy
  • About Us