Parmesan – Page 15

Parmesan Eggplant

Ingredients:
1 eggplant sliced into thin slices
2 tablespoons of grated parmesan cheese
2 tablespoons chopped garlic and 3 tablespoons of olive oil blended together
Salt and pepper to taste

Method:
Brush both sides of the sliced eggplant with the olive oil and garlic mixture. Place on a tray lined with baking paper. Sprinkle with the parmesan cheese, salt and pepper. Bake in a 250° oven for 10 to 15 minutes. Enjoy!

Serves: 4

Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
And if you love this recipe, share it with your friends & family using the social buttons below:

Crumbed Beef Schnitzel

Ingredients:
2 kg beef whole rump
1 cup plain flour
6 eggs lightly beaten
4 – 6 cups fresh breadcrumbs
1 cup fresh parsley chopped finely
1 tablespoon salt
1 teaspoon pepper
1 cup grated parmesan cheese
Olive oil for shallow frying

Method:
Slice the rump into steaks and then use a meat mallet to press it out to ½ cm thickness. Mix the breadcrumbs in a large bowl with the parsley, salt, pepper and cheese.
Set up three bowls – one with the flour, one with the eggs and one with the crumbs. Dip each piece of beef into the flour, the egg and then the breadcrumb mixture making sure to firmly press the crumbs in to get a thorough coating.
Place the schnitzels on a lined tray in a single layer. You can then use baking paper to separate each layer as you crumb more. The schnitzels can then be pan fried or frozen.

Serves: 8 (or makes several meals)

Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
And if you love this recipe, share it with your friends & family using the social buttons below:

Stuffed Champignon Mushrooms

Ingredients:
Approx 30 Champignon mushrooms de-stalked
1 cup Ricotta cheese drained
¼ cup Wattle Grove Basil and cashew pesto (or pesto of your choice)
¼ cup grated parmesan cheese
Fresh ground black pepper and salt to taste

Method:
Lay the mushrooms on a baking paper-lined tray, bottoms up. Mix all other ingredients together in a bowl and place a small amount on the mushroom (do not put too much in the mushroom cap.)
Have the oven pre heated to 180 degrees and cook the stuffed mushrooms for approx. 8 to 10 minutes. Season as required and enjoy!

Serves: 4

Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
And if you love this recipe, share it with your friends & family using the social buttons below: