Servings Prep Time
2people 30minutes
Cook Time Passive Time
30minutes 4 hours or overnight
Servings Prep Time
2people 30minutes
Cook Time Passive Time
30minutes 4 hours or overnight
Ingredients
Bruschetta topped with ratatouille
  • 1loaf SASKO Low GI honey and oats loaf,each slice cut in half
  • Some Willow Creek garlic flavoured olive oil
  • Salt and pepper to taste
  • 6small Baby Marrowscut lengthways in half and grilled
  • 1large aubergine,cut into small cubes
  • 2 red onions, peeled and chopped
  • 4 garlic cloves, peeled and chopped
  • 1large red pepperdeseeded and chopped
  • 1/2cup Pakco mild vegetable atchar
  • 1tub Rhodes quality tomato paste
  • Salt, pepper and sugar to taste
Puff pastry pizzas
  • 2packets Magpie Puff pastry,rolled out and cut into 12 large discs
  • 1tin Rhodes quality Italian style tomatoes
  • 1tin Rhodes quality mushrooms in brine,strained
  • 125grams camembert cheesesliced
  • 1 onionsliced and fried in some olive oil
  • 1/2cup Almonds,toasted and chopped
  • 1cup green grapes,washed and halved
Roasted peach ice cream
  • 1tin Rhodes Quality peach halves
  • 2sprigs rosemaryleaves removed
  • 2liter Vanilla ice cream
  • Some fresh nectarines to serve
Instructions
Bruschetta topped with ratatouille
  1. Place the bread in a prepared oven tray, drizzle with some of the olive oil, season to taste and toast in a 180-degree Celsius oven until golden brown and toasted.
  2. Heat some olive oil in a large frying pan and fry the onions, aubergine, garlic and pepper until cooked and browned.
  3. Add the tomato and atchar and season to taste.
  4. Cook until thickened and cool down.
  5. Top the toasted bread with the ratatouille and grilled baby marrow.
Puff pastry pizzas
  1. Divide the tinned tomatoes on 6 of the pastry discs and top with the mushrooms and camembert. Place on a prepared oven tray and keep aside.
  2. Divide the fried onion on the other 6 pastry discs and top with the halved grapes and almonds.
  3. Place on a prepared oven tray and place with the other pizzas in the oven on 200 degrees Celsius for 10-15 minutes or until cooked and golden brown.
Roasted peach ice cream
  1. Strain the peach halves and place on a prepared oven tray.
  2. Add the rosemary leaves and some Willow Creek blood orange flavoured olive oil.
  3. Roast in a 180-degree Celsius oven until well browned and caramelised.
  4. Puree and cool down.
  5. Mix the puree into the ice cream and place in the freezer for 4 hours or overnight.
  6. Serve with some sliced fresh nectarines.