Roasted Veg Mozzarella Scoffin

Chop and roast some veg.  I used 2 medium aubergines, 2 medium courgettes, 2 green peppers. 

Stir  fry 2 large sliced onions until softened.

While the veg is roasting prepare the  plain scoffin mixture  and add 200 g of grated mozzarella to it.

When the veg is ready mix 100 g  mozzarella and spread the mixture in a baking dish.

Pour the scoffin mix over the veg and sprinkle some mozzarella over the top. 

Bake in a hot oven for 20 min or until the scoffin is cooked. 

Serve with salad.

Fruit salad

Broccoli & Pesto with Pasta

300 g Broccoli cut into florets and steamed

1 large onion sliced and stir fried in olive oil and balsamic vinegar until soft and caramelised

12 cherry tomatoes sliced in half

6 sundried tomatoes diced

2-4 cloves of garlic crushed

1/2 tsp of red chili flakes

1 tbs sunflower or pumpkin seeds (or a mixture of both) or pine nuts

4 tbs Pesto (use Vegan if you wish) 

200 g penne pasta

Fresh basil

Once the onions are soft and caramelised add the garlic and allow it to cook for a couple of minutes then add all the remaining ingredients.

Just before the onions are done put the pasta on to boil and when it is ready add it to the broccoli and pesto mix and stir. Serve hot or cold garnished with fresh basil.

Stuffed Roasted Veg

The veg:

2 medium aubergines, sliced in half, scored and roasted in a hot oven for 25 min

2 medium courgettes with middle scooped out

2 large onion shells (outer rings removed by peeling the onion, chopping the top and bottom off) 

The filling:

250 g Quorn

100 g crumbled feta cheese

2 large oatcakes crushed into crumbs

1 roasted red pepper, skinned and chopped

4 pieces of chopped sun dried tomato 

1 medium onion chopped and fried until soft

4 crushed garlic cloves

2 tsp ground cumin

2 tsp dried parsley (or 20 g fresh)

1 tbs tomato paste

Salt and pepper to taste

Olive oil for frying

Fry the ingredients starting with the onions, once softened add the garlic and stir then add all the remaining ingredients

Assembling:

Place the aubergines and courgettes in an oven proof dish and spoon the filling in

Roll the onion shells and stand them up in the oven proof dish and fill 

Sprinkle the topping on

Cooking:

Cover with foil and bake in a hot oven for 25 min, then remove the foil and cook for a further 15 minutes.