Great Places To Visit.

I love beans.  Yes, I know lots of you don't. But, if you've never tried them give them a go sometime. They're nicer than they sometimes look.  I've created this recipe to taste good and look pleasing to the eye. Give it a crack! Quick Baked Beans. 1 x small red onion - diced 1/2 teaspoon crushed garlic 1 x 400g can Cannellini Beans 2 x 125g cans Four Bean Mix 1 x stick celery - diced 3 tablespoons water for skillet instead of oil 1 x 400g can Italian diced & peeled tomatoes 1 x 50g sachet tomato paste 1 x cup water 2 x teaspoons demerara or brown sugar 2 x teaspoons fish sauce 6 x Basil leaves chopped 1 x teaspoon ground Cumin Ground black pepper and basil leaves to garnish. Method: Put 3 tablespoons water into skillet, add onion, and garlic and saute.  Add celery. (I like my celery still a bit crunchy) Put beans into a colander and rinse well under cold water, drain add to skillet with rest of the ingredients except for you...

Baba Ganoush. (Eggplant Dip) This recipe is delicious with vegetable sticks, turkish bread, or your favourite dry discuits.  I also like it as a condiment for saute' mushrooms, hash browns, grilled tomatoes. (Vegetarian mixed grill) It is probably equally as good although I haven't tried it on an assortment of steamed vegetables, or jacket potatoes. Ingredients: 1 large Eggplant 1/2 cup Tahini paste 3 cloves crushed garlic 1/4 cup lemon juice 1 pinch ground cumin sprinkle of sweet paprika salt & pepper to taste 1 tablespoon chopped parsley Method: Char grill your eggplant until slightly blackened, then place it on ovenproof paper on a tray and bake it until very soft at about 200C. Cool slightly. Scoop out flesh, discard skin. If you like a rough, rustic texture, use a fork and mash it.  If you like a smooth, paste type consistency, put it in your Thermomix or Food processor. Add tahini, garlic, lemon juice, cumin salt & pepper and 1/2 parsley. ...