There is a great tendency towards vegetarian food, more healthy orientated.

They will be a hit on your menu!

Mediterranean Crepes

Ingredients for 5 portions:

– 250g Crepes Mix
– 350g Char grilled Aubergines
– 350g Zingara Sauce
– 200g Cream of Asparagus
– 25g Freshly Grated Parmesan
– 1 Tbs Finely chopped Mixed Herbs
– Salt and Pepper

First make the crepes mixing with 500ml water and a touch of salt. Oil the base of a crepe pan, heat and then add a spoonful of the mixture. Tip the pan all around so that the batter makes a thin circle approximately 4 inches in diameter. Remove once done and continue till the batter is finished. This should make approximately 20 pancakes. Keep the pancakes to one side.

Lightly oil a round oven proof dish and place one pancake inside it. Assemble, alternating with the different fillings, starting with a layer of zingara first, pancake, slice of char grilled aubergine, pancake, then a thin layer of cream of asparagus and lastly the pancake. Cover with foil and bake for  approximately 10 minutes until hot.

Turn out into a plate. Sprinkle with the parmesan and herbs. Place under a grill to melt and serve at once.

Couscous Terrine

Ingredients for 6 portions:

– 500g Couscous
– 760g Chargrilled Aubergines
– 400g Chargrilled Peppers
– 20ml Extra Virgin Olive Oil
– 1 Onion Diced
– 1 Bunch Flat Leaf Parsley Chopped
– 1 Tsp French Grain Mustard

Cook the couscous in the normal way, leaving it slightly stickier than normal. (This can be done by adding more liquid when cooking).
Fry the onion in the olive oil, then mix with the  parsley, mustard, pomdorina, and pizzicosa. Stir into the couscous.

Line a 10 inch loaf tin with cling film. Layer the sliced aubergines at the bottom, then press on half of the couscous. Place the remaining aubergine slices on top, then the chargrilled peppers. Lastly topping with the remaining couscous. Refrigerate until needed.

Turn out onto a large plate and cut into slices. Serve at once. (This can be made into individual portions using smaller containers and therefore easier to portion). It can be accompanied by a mixture of crème fraiche and herbs.