Cheese Fondue

          Cheese Fondue

Ingredients:

2 clove garlic, minced 
1 cup cream
1 tablespoon flour 
1 cup finely chopped sun dried tomatoes
1 cup grated mozzarella 
2 cups shredded cheddar cheese
6 fresh basil leaves, slivered

Dippers: 1 loaf crusty Italian bread that has been cut into 1-inch cubes; 
1 cup cherry tomatoes; 
8 ounces of cleaned and trimmed button mushrooms cut into small cubes.

Directions:

1. Pour 1 cup of boiling water over sun dried tomatoes in a small bowl, and leave to soften for 10 minutes. 
Remove tomatoes from water and chop into small pieces.

2. Rub inside of fondue pot with cut side of garlic. 
Next, heat cream in pot until it begins to boil. Toss cheese with flour, 
and then add slowly to pot, stirring the whole time. Add tomatoes and basil leaves to mixture and stir until smooth.

Serve with dippers.

Sweet and sour stuffed aubergines

Sweet and sour stuffed aubergines 

Ingredients:

For the aubergines

2 medium aubergines

salt, for sprinkling

4 tbsp tomato purée

1 lemon, juice only

2 tbsp caster sugar

2 tbsp extra virgin olive oil, plus extra for greasing

150ml/5fl oz water

salt and freshly ground black pepper
For the filling

2 tbsp extra virgin olive oil

1 onion, chopped

2 garlic cloves, chopped

300g/11oz minced beef

1 heaped tsp ground cinnamon

1 heaped tsp ground cumin

salt and freshly ground black pepper

2 tomatoes, deseeded and finely chopped

water, to cover

3 tbsp bulgur wheat

30g/1oz pine nuts

30g/1oz currants
Preparation method


For the aubergines, halve the aubergines lengthways and scoop out a little of the centre (you can use it in another dish, such as a soup or a stew). Season the aubergines with salt, then turn upside down on a wire rack to drain.


For the filling, heat the olive oil in a large, heavy-bottomed pan and fry the onion until tender. Add the garlic and fry for a minute or so longer.


Add the meat and fry until it has changed colour, breaking up the lumps. Sprinkle over the spices, season with salt and freshly ground black pepper and fry for another minute.


Add the tomatoes and just enough water to cover and stir well. Simmer gently for 30 minutes until the meat is tender. Taste and adjust the seasoning.


Add the bulgur wheat, pine nuts and currants and stir well.


Preheat the oven to 170C/325F/Gas 3.


Lightly oil an ovenproof dish and place the aubergine halves into the dish. Fill them with the spiced meat mixture.


Place the tomato purée, lemon juice, sugar, olive oil and water into a bowl. Season with salt and freshly ground black pepper and mix well.


Pour the tomato purée mixture over the aubergines. Cover with foil, transfer to the oven and bake for 45 minutes.


Remove the foil, baste the aubergines in their juices and cook for a further 15-20 minutes. Serve hot or warm.