Prawn Aglio Olio & A Wine Giveaway {Winners Announced}

Prawn aglio olio with Taylors Estate Pinot Gris

Good evening my dear readers! (: I hope that all of you had a wonderful weekend especially if you had a long one because of the Anzac Day holiday. I’ve got some exciting news to share with all of you! (: A week back, I received an email from  Taylors Wines who wanted me to do a wine giveaway on my blog. Of course, I said yes! hehe I was also so lucky to received not one, but two bottles of Pinot Gris to taste! How generous are they? Couldn’t be happier!

Pinot Gris came in the mail

Before I go into more details of the wine and the giveaway, I would like to tell me my thoughts about the Pinot Gris! Pinot Gris has always been one of my favourite type of wine. hehe I had a glass before bed one night, and really love how clean and crisp it tasted with tones of pear and apple. I knew instantly what would pair with it perfectly – seafood. My dearest husband read my mind, and made an amazing prawn aglio olio with pan seared scallops for dinner the following night!

Prawn aglio olio with seared scallops paired with a glass of pinot gris

He even used some of the wine in the sauce and it was so good! I wanted more (: The prawn and scallops were so sweet & succulent, it just complimented the wine perfectly.

Prawn aglio olio with seared scallops

Prawn Aglio Olio with Pan Seared Scallops (The mr’s original recipe, serves 2)

5 cloves of garlic, finely chopped

3 small chillies, de-seeded and finely chopped (you can increase or reduce the amount of chilli depending on how spicy you like your dish to be!)

2 tbs fresh basil, finely chopped

1/2 cup white wine (I used Taylors Estate Pinot Gris)

2 tbs olive oil (plus an extra tbs for the scallops)

Salt & pepper, to season

12 prawns, peeled and cut into chunks

6 scallops, left whole

Pasta of your choice

Freshly grated parmesan cheese, to garnish

Steps :

1) Cook the pasta according to the instructions on the package. Strain and run under cold water so that the pasta will not stick together. Set aside while cooking the sauce.

2) In a heavy based pot, heat the olive oil on medium fire and fry the garlic and chilli till fragrant.

3) Add the prawns, and fry till it’s coloured and no longer translucent. Add the chopped basil and white wine. Allow this to simmer for about 5 minutes.

4) Pour the pasta into the sauce and mix it well. Set aside, and keep it warm.

5) Pat dry the scallops and season with sea salt. Heat a non-stick pan on low-medium fire and add 1 tbs of olive oil. Place the scallops into the pan and flip every 30 seconds. Repeat each side for about 3 times, or until the scallops have a nice golden brown sear.

6) Place the pasta on a plate and top with 3 scallops per person. Garnish with some freshly grated parmesan cheese. Serve with a glass of Pinot Gris. ENJOY!

Prawn aglio olio with seared scallops

And now, the part that you’ve been waiting for so patiently…. the giveaway! (:

Taylors Wines is a family-owned wine company, in South Australia’s stunning Clare Valley, that was born from a passion of producing exceptional,  hand crafted wines. They are “Bringing great wines to life” and would love to give two lucky readers two bottles of their beautiful Taylors Wine –  Taylors Estate Pinot Gris 2011 and Taylors Estate Shiraz 2010.

Taylors Estate wines

How do you win these amazing wines?

To enter this giveaway:

  • All you have to do is to leave a comment at the end of the post to let me know : What is your favourite wine and what do you like to pair it with? 
  • Open to Australian residents only! (So sorry!)
  • Please make sure you’re of a legal drinking age and be able to provide a proof of age (it is needed to be sent to the company before they can send you the wine)
  • The winners will be drawn on the 5th of May 2013, Sunday at 10pm (Melbourne time).
  • You may reenter daily, one entry a day (YAY!)
  • Winner will be picked via random.org and announced on this blog and notified via email

Good luck and have a great week ahead! (:

Remember to always cook and bake with love!

This is a sponsored post by Taylors Wines. I tasted the Pinot Gris with compliments of Taylors Wines, however, the review, opinions are honest and based on my personal taste and preference. The recipe is a Food Made With Love original.

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And the winners are….. Diana and Coco!! (: Congratulations!

Winner - Number 4

Diana

Winner - Number 13Coco

Congratulations you two! (: Will be dropping you an email or a reply soon! Hope you enjoy the wines! hehe Have a great week ahead! xx

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Update : Unfortunately, I can’t get hold of Diana and Ross (who was picked after not hearing from Diana) so I had to pick another winner! Congrats Zoe!! (: Hope you will enjoy this wine with Jeff!

New winner

comment number 20

{SG} Kilo Kitchen

Kilo Kitchen

We were introduced to Kilo Kitchen by one of our closest friends, Jacky and Linda, located at along the Kallang River. It’s just above Loysel’s Toy and this area brought back lots of good memories for us! Just a year ago, Jacky shot our pre-wedding video here and we had so much fun during the shoot! 

We didn’t know that in that same building was a beautiful quaint little restaurant that served comfort food inspired by Japanese and Italian cuisines. It took up the whole level, and there was plenty of space between each table. I was so excited the moment I stepped out of the lift and couldn’t wait to try the food they had to offer! (:

Kilo Kitchen

Address : 66 Kampong Bugis, Level 2

Telephone : +65 6467 3987

Email : reservations@kilokitchen.com 

Opening times : Monday – Saturday 6pm – 12am (Reservations highly recommended!)

We asked Linda and Jacky to order as they knew what was good and WOW! Just WOW was all I had in my mind when I tried the food. They were scrumptious and soulful. You could tell how much love and effort they put into making their food. That’s what I really love about places like these.

slow-cooked beef shortribs with salt and pepper

First up : slow-cooked beef shortribs with just salt and pepper. These were slices of heaven! Every single bite just melts in your mouth and you just want more! We were close to ordering a second serve but was saving out tummies for the other dishes we ordered. hehe It’s amazing how just salt and pepper would make a dish so delish!

Seafood ceviche

Initially, we wanted the figs with danish blue cheese, walnut and bacon (cause everyone knows I am totally addicted to figs!) but they ran out! AHHHHH! So we had to choose something else, and we decided on the seafood ceviche. They were all seasoned with a tangy vinaigrette and also a side of avocado salsa. I think it’s just me, but I am not a huge fan of raw tuna. But the tangy sauce makes it delicious! hehe Everything on the plate was fresh and I couldn’t stop myself!

12-hour pork belly with purple mash and crackling

Just when I thought things couldn’t get any better. The mains of the night arrived. Fatty pork is a favourite of the mr, so when I saw this, I requested for it to be ordered. Linda tried it before and said YES! WHEEE! It was melt-in-your-mouth-yummy-li-cious!!!! The soft pork belly, creamy purple potato mash, sour cream and bacon with the crispy pork crackling. What more can I say? MORE PLEASE! hehe We ate it exceptionally slowly., just so we could savour it just that little bit longer. hehe

Squid ink rice with prawns and squid

This was my favourite dish of the night! So much so that each couple ordered one each! hehe Squid ink rice with an egg yolk and grilled prawns and squid! The richness of the squid ink just went so well with the egg yolk and was just MAGIC! Pure magic. You could tell from the look of our faces how much we really love this dish! I might be biased though, cause I love everything squid ink! hehe Something intriguing about the rich black ink that makes me want to dive my spoon in!

Are you drooling yet? hehe So if you’re in Singapore, do head to Kilo Kitchen and give everything a try! I can’t wait to head back when we are back in December! (: Have a great Thursday ahead dearest readers! Not too long before the weekend so hang in there!

Remember to always cook and bake with love! (:

Bring It On : Pizza Fight At The Grosvenor Hotel

The Grosvenor Hotel

Don’t worry dear readers, this was not a physical fight! hehe It was more of a challenge. One that involves creating the best pizza and be crowned the champ! (: Thanks to the Grosvenor Hotel and Tink PR, some food bloggers and I had the chance to get flour all over our fingers and learn the art of making a good pizza dough. I was definitely looking forward to creating my very own pizza! To be honest, I didn’t realise how serious the competition was until everyone was tweeting about bringing their own secret ingredient! And when I went empty handed, only one thing was on my mind ” uh-oh, I’m in big trouble ” haha. It made me super duper nervous! In addition to that, it was my first time meeting most of the people invited for this challenge – Iron Chef Shellie, I Eat Therefore I Am, I’m So Hungree, Brunch Addict, Sweet Cherrie Pie & Ms D (Never Too Sweet For Me). But I have to say, I really didn’t need to be nervous, cause everyone was so friendly (with their game face on hehe) and we had so much fun from the start to the end! Definitely a night to remember! (:

Passionfruit, lime and basil cocktail

When everyone arrived, we were brought to our table by the gorgeous Julia (From Tink PR) and introduced Chef Emile to us! In the midst of all the introductions, the table was filled with a spread of chicken liver parfait & hot bread, antipasto and some arancini balls.

Chicken liver parfait & antipasto

The chicken liver parfait was my favourite! It was so smooth and just perfect when spread on the bread. YUMS!

Arancini balls

The arancini balls were the perfect bite size, and had bits of chicken in them! After filling out tummies, we headed towards the kitchen to learn about making the dough.

Ingredients for the pizza dough

We each had our own dough to work on, and boy was it a work out to just get the dough right! I was standing next to Thanh and we just couldn’t stop laughing as we went along! We were lucky enough to have Chef Emile and Stefano there to give us a hand and to make sure we are on the right track!

Chef Emile & Stefano giving us a hand or two!

My own pizza dough

After what felt like hours, our dough was finally ready to be cling wrapped and proofed!

Stefano distributing the dough

While our doughs were proofing, Stefano took out a whole tray of perfect looking doughs so that we could learn how to stretch them by hand! The right hand stretches while the left hand rotates the dough! Definitely easier said than done, but I had so much fun! It was like playing with playdough haha

The pizza base is formed by hand

All stretched out!

It was even an art to place them on the wooden boards before putting the ingredients on!  And at this point, everyone had their game face on and were all ready for the challenge! 

Thanh and I with our

(Photo credits : Thanh from Instagram)

I stole this photo from Thanh cause it shows exactly how prepared we were with our “ping pong” bats! From the grin on our faces, you know how much fun we’re having! hehe

All getting ready to create our pizzas in groups

We all gathered around the table and Julia starts explaining how the challenge will be carried out. We were split into three groups so that the wood oven pizza won’t be over crowded. So off went the first group of savouries!

Bakkwamon by Ashley of I'm So Hungree

The first was Bakkwamon by Ashley of I’m So Hungree and it was inspired by her dad! Her secret ingredient was homemade bak kwa! Plus her pizza base was the gluten free one! hehe It was so delicious! I could just eat the bak kwa all night long! (:

Banhmigeddon by Shellie of Iron Chef Shellie

This was one of my favourites of the savouries for the night! It was Shellie’s (Iron Chef Shellie) banhmigeddon! The lemongrass chicken was SO GOOD! I was super tempted to go for seconds but had to control myself cause I had alot more to taste through the night hehe

The Karaage Kid by Thanh of I Eat Therefore I Am

Thanh (I Eat Therefore I Am) made the karaage kid – He brought in pieces of crispy karaage (fried chicken) and drizzled yummy roasted sesame sauce! That’s pure magic and was also one that I really enjoyed for the night! (:

Second round includes :

Fiddle to the Fennel By Scott of Brunch Addict

Fiddle to the Fennel was created by Scott of Brunch Addict! How cute is the name? I’m not a but fan of fennel but this was so good and the sweetness of the caramelised onions just stood out with every bite! Noms!

Baa Baa's Delight by Sabrina of Brunch Addict

Sabrina of Brunch Addict made Baa Baa’s Delight and how pretty are the beets on the pizza? With the classic combination of lamb and minted yogurt, this was also really good! In fact everyone’s pizza were awesome creations and it was so difficult to rate them!

After all the savouries, of course up comes the sweets! Even though we were all quite full by then, there is always room for dessert yes? YES! Cause I decided to walk on the sweet side that evening, together with Miss D (of course!) and Cherrie! We were spoilt for choice for the ingredients and ended up using almost similar things with slight variations of each! So it was definitely a close fight!

Bananas about Dulce de leche and bacon by Cherrie Moore

Cherrie made hers with a dulce de leche base, mashed banans, almond flakes and her secret ingredient, bacon! The combination of sweet and savoury was just brilliant! Almost reminded me of the Elvis sandwich which I LOVE! hehe

Sweet Attack by Daisy of Never Too Sweet For Me

Our dearest queen of sweets, Daisy (Never Too Sweet For Me) of course created a dessert pizza for the night! hehe Her was called ‘Sweet Attack’ and it had dulce de leche as the base, with almond flakes, almond crumble, honeycomb and nutella! It was deliciously sweet! hehe Everyone loved it! Noms!

Banana Nut Cracker by Me!

Last but not least, it’s my creation : Banana nut cracker ! I was thinking about breakfast cereals for some reason, so I decided to do a breakfast inspired one with butterscotch sauce, bananas,  almond crumble, flaked almonds, walnuts and sprinkled with some cinnamon sugar. Of course, I’m biased and I did like mine! haha I think just cause it’s everything I love on a plate! Especially the subtle hit of cinnamon with every bite. Reminds me of cinnamon sugar churros! NOMS! hehe

Once everyone had scored their peers (including our own creations), Julia and Chef Emile went into another area to add up the scores and after 20 minutes, the winners were announced! There was a tie in the first place and it was none other than the Banhmigeddon (by Shellie) and Sweet Attack (by Daisy)! Congrats girls!! And to my surprise, I came in second! WHEEEEE! (: And our pizzas went on as their specials the following day and will be on their specials for the next week for everyone to try!

Specials menu at Grosvenor Hotel

So I need your help dear readers! Please head to the Grosvenor Hotel’s Facebook page and vote for my pizza! Every single vote counts! Plus if you are around the area, or feel like a pizza for dessert, do head down to Grosvenor Hotel to get some. You can either dine in or takeaway and for just $17 (and $12 on Tuesdays!). Every pizza you order is considered a vote too!

Vote for me please! (:

So do click on the link above or just head to https://www.facebook.com/grosvenorhotelstkilda and search for the picture of my pizza and “like” ! Your help and support is greatly appreciated! (:

Facebook page

Thank you all once again and especially those who have already voted! One more week and the winner will be announced! hehe Fingers and toes crossed! (: Thank you Grosvenor Hotel, Chef Emile and Julia for organising such an awesome event!

Disclaimer : I was invited to this pizza making event as a guest of Grovenor Hotel and Tink PR.

Fig, Walnut and Almond Biscotti

I’ve not had much biscotti, but I loved it every time I had the chance to have one. My most recent biscotti experience is at Hare & Grace, and I had it their creme brulee which was quite a different experience. But it did provide a crunch to the creamy, rich dessert, which by now you would know is a good thing for me! (: Plus I saw one of the foodies on tweeter make her own biscotti a while back, and have been wanting to make my own ever since!

I’m addicted to figs. When I went to Auckland in April, my aunt had a fig tree and I could just head down to the garden and pluck one or maybe 4 to have it when I was craving it. How awesome is that? hehe So of course, I made the Mr plant a fig tree in our garden hehe and hopefully we will get figs soon! *fingers crossed* So of course, when I was deciding on what I wanted in my biscotti, figs just came to my mind! Trust me, it was so difficult to resist popping one of those beautiful figs in my mouth, cause I needed every single one of them in the packet! haha But I’m so glad I did, cause the biscotti came out packed filled with figs, and it was super yums!

So I looked through my endless list of bookmarked recipes, and found a fig and walnut biscotti recipe by the super talented Brown Eyed Baker! And I knew her recipe would definitely be yummy cause she is Italian! Who would know how to make a better biscotti than an Italian herself? hehe I was really excited, and there wasn’t a better day to make it but Friday, especially when I’m off work early! hehe PERFECT!

Note : I really like this recipe because it doesn’t need butter, which means you can start making it as soon as you get home from work, without worrying if the butter is the right softness! hehe Also, you can switch the kind of dried fruit and nuts you want as well, so you can make it according to how you like it! A clear winner to me (:

Fig, Walnut & Almond Biscotti (adapted from The Brown Eyed Baker)

1 3/4 cups plain flour

3/4 cups dark brown sugar

2 tsp baking powder

3/4 tsp fleur de sel (you can replace this with coarse salt)

3 eggs

1 tsp vanilla paste

1 tbs orange zest (I used a navel orange)

375g dried figs, cut into quarters

1 cup chopped walnuts

1/2 cup slivered almonds

Steps :

1) Preheat oven to 160 degrees celcius. Line a baking sheet with Silpat or baking paper and set aside.

2) In a large bowl, mix the flour, dark brown sugar, baking powder, fluer de sel until well combined. In a mixing bowl, whisk the eggs until they become thick and pale yellow. Then add the orange zest and vanilla paste and mix it well.

3) Fold the egg mixture into the flour mixture until combined. Then mix in the dried figs and nuts.

4) Turn the dough onto a well-floured surface and divide it into two. With floured hands, shape it into logs, about 2 1/2 inches wide and 8-10 inches long. Place the logs onto the prepared Silpat/baking paper.

5) Place in the oven and bake until the dough is firm but gives slightly when pressed. This will take about 25-30 minutes. Transfer the logs onto a wire rack and let it cool for 10-15 minutes. Do not rush to cut the logs, especially when they are still warm, as they will crumble and break apart! Reduce the oven to 150 degrees celcius.

6) Once the logs are cooled, cut them into 1/2 inch slices. Place the slices on the Silpat and bake for 7 minutes on each side. Transfer the slices onto the wire rack to cool completely. Store in an airtight container and ENJOY! (:

ps : I was lucky enough to have a bottle of this in my pantry, but I’m sure using normal sea salt would do the job as well! (: 

 

Crab, Prawn & Cherry Tomato Linguini

Yes, I know. I’m proclaiming my love for Italian food again. But I am not going to apologise for that. I really do love Italian. If not cause of the carbs, I would eat pasta every single day. haha. But I have limit to once a week. The most! That’s okay, right? haha

Well. I didn’t intend to have Italian until my bestie sent me photos of what she was having at Da Paolo @ Rochester last night and I knew instantly what I wanted to try making : Crab meat linguini. That’s the only thing I order when I head to Da Paolo. Just saying the name of the place is making me want to have their crab meat linguini again. That’s how much I LOVE it. and how delicious it is!

Sorry bad lighting cos of the ambience!

I attempted to make a healthier version. Well by healthier, I mean leaving out the cream. As you will be able to see soon, everything else is healthy and not that sinful, really. Well without or without the cream, my version is nothing close to the one from Da Paolo though it was still satifying and yummy (The mr finished every single drop in the pot! hehe). But it was still a recipe worth blogging about! Hope you all will give it a try and enjoy it as much as we did!

Crab, Prawn & Cherry Tomato Linguini (an original recipe by Food Made With Love)

Ingredients :

1 canned crab meat (170g, 120g drained)

10 pieces of prawns, shelled & deveined and cut to small pieces

10 cherry tomatoes

2-3 cloves of garlic, chopped

1 chilli, deseed and chopped finely

5 pieces of sundried tomato, chopped finely

3 tablespoon of olive oil

1 tbs tomato paste

1 tsp dried oregano

120ml dry white wine

300ml fish stock

salt & pepper, to season

grated parmesan, to serve

300g pasta, cooked according to the back of the packaging and drained

Steps :

1) Season the cherry tomatoes with a bit of the chopped garlic, 1 tbs olive oil and dried oregano and place them on a baking tray. In a 180 degree celcius preheated oven, bake the tomatoes for 15 mins.

2) Heat a deep dish pan over moderate heat, add the olive oil, garlic, chilli and sundried tomatoes and fry till soft and fragrant. Careful not to burn the garlic, or it will taste bitter.

3) Add the prawns in the mixture and fry till they turn from opaque to white. Add the baked cherry tomatoes (including all the juices) and the tomato paste. Mix it well but gently, not to mash the cherry tomatoes. Add the white wine and allow it to reduce by half.

4) Add the fish stock and allow it to simmer over low-medium heat for 15-20 mins. Season with salt and black pepper and add the crab meat at this point. (Don’t add it too early, as it might break down and you won’t be able to taste it).

5) Toss in the cooked pasta and mix well. Serve with grated parmesan and ENJOY!

Tip :

Instead of chopping garlic when you need it, chop it before hand and place it in a air tight glass container. Cover it with olive oil and you’ve not only got garlic-infused olive oil to use whenever you need to, you have chopped garlic all ready to go! (: Place them in the fridge and you should be able to keep it for up to a month! I would recommend not making too huge a container. Maybe prepare a container every 1-2 weeks depending on how big a fan you are of garlic!

A Come Back : Ragu

I do apologise sincerely for my lack of posts since the end of last year. For those who don’t know, I was really busy with my wedding preparations and that’s really all I have been up to the past 3 months! and yes, I am married! (:

And after the wedding, it was our amazing honeymoon in Bali and then it was Chinese New Year. Not sure about you guys, but CNY is a time to just spend with family and feast! haha

Well. I am back! And for the first post of 2012, I am blogging about one of my favourite cuisines. Italian.

Who doesn’t like Italian? I love love love love pastas. Creamy, tomato-y, squid ink. You name it, I love it. haha. That’s how much I love pastas. A habit of mine (a good one I think!) is to try out some of the yummy dishes I had in restaurants/cafes. So far, I’ve tried making lasagne, gnocchi, risottos. One thing that I’ve always wanted to try is ragu.I remember watching the Italian Food Safari and said to myself “You really gotta try to make this one day”

Tonight was the night. I took out my “Simply Italian” cookbook bought by my mummy (underused in my opinion) and flipped through the book from the first page to the last and found a ragu recipe! So I decided to swing by Springvale Market after work & got the ingredients and whipped it up for dinner.

A keeper. This recipe is definitely a keeper. I could just eat the ragu without any pasta. The flavour was amazing. I use to think it’s like a bolognese. But it’s so much more. A pity I didn’t have time to cook it a little longer, I’m pretty sure it would taste even better when the meats have all broken down into the tomato base. mmm.

Ragu (adapted from Simply Italian by Sophie Braimbridge)

Ingredients :

60g butter

90g pancetta, finely chopped

1 onion, finely chopped

1 celery, finely chopped

1 carrot, grated

250g minced beef

200g minced pork

200g chicken livers, trimmed and finely chopped

1/2 tsp dried oregano

1/4 tsp ground nutmeg

125ml milk

125ml dry white wine

250ml beef stock

400g tin chopped tomatoes

2 heap tbs tomato paste

salt and pepper

grated Parmesan, to serve

Steps :

1. Heat the butter in a heavy based saucepan and add the pancetta. Cook until lightly brown and add the onion, celery and carrot. Cook over moderate heat for about 8 mins or until soften, stirring from time to time.

2. Add the minced beef, pork and oregano to the saucepan. Season with the nutmeg, salt and pepper.

3. Cook for about 5 mins, or until the meat has changed colour but not browned. Add the chicken liver and cook till it changes colour.

4. Stir in the milk and simmer for a couple of minutes. Pour in the wine and increase the heat and allow it to boil for 2-3 minutes or until the wine is absorbed. Reduce the heat and simmer for 10 minutes.

5. Add the tomatoes, tomato paste and half of the stock, partially covering the pan and allow it to cook for a minimum of 1 hour (optimally, 3 hours). Add more stock as it is needed to keep the sauce moist.

6. To serve, cook pasta of your choice according to the package, drain and toss the pasta with the ragu sauce and serve with grate Parmesan.

ENJOY! (:

ps : store leftovers in the fridge up to 3 days or in the freezer for a month (:

Not Your Usual Lasagne.

Who doesn’t like lasagne? The layers of rich meat sauce with cheese. Doesn’t just saying that line make you want to sink your teeth into it? It’s one of my source of comforts. Besides garlic mash, mac and cheese. haha okie. the list could go on. I think food, on the whole, is my comfort. hee.

When I was deciding what to cook for dinner, lasagne came straight to my mind. But I was hoping to cook something a bit healthier. so layers of vegetables was the only thing that I could think of! And as colourful as they can get! I think I got it all covered. Swede (yellow), eggplant (purple), zucchini (green) and the meat sauce (red/orange). I couldn’t help myself. (:

of course, I made a little bit of white sauce to combine all the veg together so that they could stay (kinda) in shape! Guilty! but SO GOOD! (:

Tomatoey goodness (: It was a big hit among the boys! They loved it. I know it looks heavy, but i only sprinkled a bit of mozzarella cheese on the top to melt under the grill for the last 5 mins before serving. It’s worth the extra calories, I say. haha

So here’s the recipe, a Food Made With Love original (:

Ingredients :

400g mince (beef or pork)

1 big onion, finely diced

3 cloves garlic, finely chopped

2 tbs olive oil

1 carrot, grated

1 green capsicum, finely diced

1 tsp dried mixed herbs

3 tbs tomato paste

1 can (400g) tinned chopped tomatoes

3 swedes, sliced thinly

1 large eggplant, sliced thinly

2 zucchini, sliced thinly

100g spinach

Salt and pepper, to taste

For the simple white sauce :

150ml milk

50g butter

3 tbs plain flour

50g parmesan

salt and pepper, to taste

grated mozzarella, to finish

Steps :

1. After slicing the eggplant, salt both sides and allow it to stand on a rack for 30 mins. Pat them dry and set them aside. Preheat the oven at 180 degrees Celcius.

2. Heat a frying pan with the olive oil, fry the onion and garlic till soft and fragrant. Add the carrot and capsicum and fry for a further 5 minutes.

3. Add the mince and fry till brown. Make sure there are no chunks. Add the tomato paste and dried herbs, stir till well combined. Add the chopped tomatoes, season with salt and pepper, stir and allow the liquid to reduce till almost totally dry.

4. In a baking dish, lay the eggplant at the bottom and top with the meat sauce. Top with a layer of spinach. Then layer the zucchini, another layer of eggplant and swede.

5. The white sauce : Melt the butter in a small pot over low-medium, add the flour and stir, allowing it to cook for 3 mins. Add the milk and using a whisk, make sure it is well combined and there are no lumps. Add the parmesan and stir until sauce thickens. Season with salt and pepper. If it is too thick, just add a bit more milk.

6. Pour the white sauce over the baking dish and bake for 40-45 minutes. Take the baking dish out and top with mozzarella cheese and put it under a grill for 5 minutes or until golden brown!

SERVE and ENJOY! (:

What is your favourite comfort food of all time ?