Aubergine, Tomato and Mozzarella Bake

4 Propoints per serving

Aubergine, Tomato and Mozzarella Bake

Serves 6

• 800g Chopped Tomatoes
• 2 Garlic Cloves
• 1 tsp Basil
• 1 tsp Grated Lemon Rind
• Pinch Sugar
• 4 Red Peppers (Quartered)
• 3 Aubergines
• 125g Mozzarella Cheese
• 50g Parmesan Cheese

1. Place the tomatoes in a saucepan with garlic, basil, lemon rind and sugar.  Season well
2. Cover and simmer for 30 minutes then remove lid and simmer for another 15 minutes. Cool.
3. Preheat oven to gas mark 6 (200c)
4. Grill the peppers skin side up for 4-5 minutes or until charred. Transfer to bowl and cover with cling film and cool
5. Grill the aubergines for 5-6 minutes on each side and then leave to cool
6. Peel the Peppers
7. Spoon some tomato into the bottom of ovenproof dish and top with a layer of peppers and aubergines.
8. Arrange with half of the mozzarella and then put another layer of vegetables.
9. Top with parmesan.
10. Bake in the oven for 30-40 minutes.

Aubergine and Tomato Pasta Bake

8 Propoints per Serving

Aubergine and Tomato Pasta Bake

Serves 2

• 1 Aubergine (Sliced Lengthways)
• 100g Penne Pasta
• 250g Passata
• 10g fresh Basil
• 40g Mozzarella
• 2 Tomatoes
• 5g Parmesan

1. Preheat the oven to gas mark 7 (220c)
2. Fry the aubergine until slightly soft and golden
3. Cook the pasta according to instructions and drain
4. Add the passata to the pasta and season.
5. Pour a third into a baking dish and add a layer of aubergine. Repeat until all ingredients is used up
6. Tear the basil and mozzarella and add to the dish
7. Arrange the tomato slice on top and scatter with parmesan
8. Bake for 20 minutes

Peanut Butter Teabread

6 Propoints per Serving

Peanut Butter Teabread

Serves 10

• 225g Plain Flour
• 1 1/2 tsp Baking Powder
• 1/2 tsp Bicarbonate of Soda
• 50g Butter
• 50g Caster Sugar
• 175g Crunchy Peanut Butter
• 2 Eggs
• 250ml Milk
• 25g Roasted Salted Peanut

1. Preheat the oven to Gas MArk 4 (180c).
2. Sift the flour, baking powder and bicarbonate of soda together
3. Beat together the butter and peanut butter in a large bowl
4. Beat in the caster sugar until light and fluffy
5. Whisk in the eggs
6. Then add the milk and mix until smooth
7. Add the dry ingredients
8. Pour in the prepared tin and sprinkle the peanuts on top
9. Bake for 1 hour

Chocolate Orange Mousse Tarts

6 ProPoints

Chocolate Orange Mousse Tarts

Serves 4

• 70g Spread
• 150g Plain Flour
• 30g Orange Marmalade
• 36g Chocolate Whip
• 325g Milk
• 500g Oranges

1. Rub the spread into the flour and stir in 2tbsp of water to make a dough
2. Divide the pastry into 4 and press the pastry into tart tins. Chill for 1 hour
3. Preheat oven to Gas Mark 6 (200c). Bake pastry blind for 20 minutes
4.  Leave to cool
5. Divide the marmalade between the tarts and spread over the bases
6. Peel oranges and slice into segments. Arrange in the tarts
7. Make up the whip with the milk as per packet instructions and spoon onto tarts
8. Decorate with Orange zest