Biscuits again

 

270g? flour
10g? baking powder
3g? salt
150mL? milk
115g? butter and willow

Carrot timbales

2 carrots
4 eggs
60mL cream
5? grams grated Parmesan
tabasco
butter

Boil the carrots until completely tender, then drain. Blitz them in a food processor, scraping down the sides to get everything smooth. Pulse in the eggs and the cream. Stir in the cheese and some tabasco or black pepper. Season to taste. Butter some small ramekins and fill them with the mixture right up to the inside lip. Place them in a roasting pan and add hot water up to about halfway. Cover with foil and bake in a 200 degree oven for about 25 minutes. They should not brown on top. Run a knife around the edge and unmold to serve. Makes 4 portions.

Credit to the ICE.

Stuffed aubergine with walnuts

2 large aubergines
1 onion
1 celery stalk
2 garlic
100g walnuts
2 tablespoons tomato paste
4 roasted red peppers
1 stick cinnamon
1 teaspoon cumin seeds
1 teaspoon paprika
50g breadcrumbs

Roast the peppers in advance. Cut the aubergines lengthwise and score the flesh. Sprinkle with oil and salt and bake them cut side down on parchment paper in a hot oven for 30 minutes until they are quite tender. Grind the spices and the walnuts separately. Sweat the onion and celery until soft. Add the walnuts and the garlic. Add the chopped peppers and spices. Add the breadcrumbs, saving some for topping. Loosen with a splash of water if necessary and season to taste. When the aubergines are ready, pile the stuffing on top and sprinkle with breadcrumbs. Drizzle on a bit of oil and return to the oven to brown. Garnish with chopped herbs.

Full credit to Meera Sodha.

Frittata with tomato sauce

3 medium potatoes
2 big spring onions or 1 small brown onion
10 eggs
turmeric

tin of tomatoes
1 tablespoon tomato paste
1 onion
1 celery
garlic
herbs or seeds

Peel the potatoes, cut them into medium pieces and boil them until tender, then drain.

Make the tomato sauce by sweating an onion and celery in a small saucepan. Add the tomatoes and the tomato paste, cover and simmer over medium-low heat while you prepare the frittata. Ten minutes before it's done, add the minced garlic. Smash the sauce with a potato masher.

Beat the eggs with salt, pepper, a splash of water and a pinch of turmeric for colour. Sweat the onions in a nonstick skillet. When they are soft, add the potatoes and bash them around a bit. Season with salt and pepper. Pour in the beaten eggs and cook over a medium heat until it looks cooked around the edges. Put the pan under the grill -- be mindful of the plastic handle -- and let the top brown for 5-10 minutes. It should not wobble in the middle when you shake it. Let it cool in the pan before sliding it onto a chopping board. Cut it into wedges and serve each slice with a spoon of tomato sauce and garnish with chopped herbs or sesame and nigella seeds.