BRINJAL ROLLATINI WITH SPINACH AND RICOTTA

BRINJAL ROLLATINI WITH SPINACH AND RICOTTA

BRINJAL ROLLATINI WITH SPINACH AND RICOTTA (Serves 4) 2          aubergines, slices (about 5mm thick lenthways) 30 ml   olive oil 500 g tinned tomatoes 1          onion, chopped 3          garlic cloves 70 g     tomato paste 5 ml     sugar             oregano...
PISTACHIO SHORTBREAD COOKIES

PISTACHIO SHORTBREAD COOKIES

PISTACHIO SHORTBREAD COOKIES 220 g   butter 100 g   castor sugar             vanilla 220 g   flour 40 g     cornflour 2,5 ml  salt 120 g   chopped, salted and roasted KAROO pistachios             more castor sugar for rolling METHOD: Preheat the oven to 170°C and line...

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