This may be one of my all time Patricia Wells recipes- it is amazing! Use the low and slow roasted tomatoes, any soft cheese you like (mozz, goat, ricotta), lots of basil for an amazing and stunning dish. The best part, you can make it ahead of time!
2 small eggplant, sliced 1/8 thick
8 oz cheese (I used ricotta this time)
2 tsp basil oil
Preheat broiler. Place a piece of parchment paper on a baking sheet, brush eggplant with olive oil and sprinkle with salt. Broil 2 minutes each side.
Line 4 1/2 c ramekins with eggplant, allowing to drape over the edge. Place a layer of roasted tomatoes, basil, cheese, basil, tomatoes, basil, cheese, basil and then fold the eggplant over the top.
Place on a baking sheet and broil until warmes through about 3 minutes.
Turn out onto plates, drizzle with basil oil and a basil leaf.
It always seems when September comes so do a plethora of tomatoes, so what so you do? Roast them low and slow!
2 pints cherry tomatoes
1/2 TBSP olive oil
Preheat oven to 250.
Toss tomatoes with ingredients in a large glass pan until well coated. Roast for 2 hours. Once cool, store in fridge for up to 1 week.
My oldest loves donuts, so I try to fit them into the breakfast routine on occasion. I love these because they also make great muffins.
1 c oat flour
1 c flour
1/2 c sugar or coconut palm sugar
1 tsp cinnamon
3/4 c milk
2 TBSP butter, melted
1 tsp vanilla
2 apples, finely chopped
1/2 c sugar
1 TBSP cinnamon
Preheat oven to 400. Prepare muffin or donut pan – or both.
Combine dry ingredients in a bowl. Combine wet in a bowl. Stir wet and dry together and spoon into pan.
Bake 10 – 12 minutes for donuts. 15 – 17 for muffins.
Toss sugar and cinnamon in a bowl and toss donuts in mixture whirl warm.
Makes 18 donuts or 12 muffins.