-=> Quoting Dave Drum to Jim Weller <=-

 JW> Roslind goes though a three pound bag of Mandarins a month and I
 JW> like to cook with and flavour beverages with fresh lemons and limes.

 DD> How does she make .... oh, yeah, she's gone a lot to the bush
 DD> communities. A 3# mesh bag od Halo or Cuties Mandarins might
 DD> last a week. Generally less than that here.

We eat a variety of other fruits too, not just oranges,


MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Aubergine And Sesame Pate
 Categories: Appetizers, Snacks, Middle east, Chilies
      Yield: 2 Servings
 
    1/2 md Aubergine
      1    Crushed garlic cloves
  1 1/2 tb Tahini
    1/4    Juice of 1 lemon
      1 tb Olive oil
           Seasoning
           GARNISH:
           Toasted Sesame seeds
           Cayenne Pepper
           Flat-leaf Parsley
 
  Preheat the oven to 200c/400f/Gas 6. Bake the aubergine for 25-30
  minutes until tender. Cool slightly , then peel and puree the
  flesh in a blender or processor.
  
  Add the garlic, tahini and lemon juice and process until mixed.
  With the motor running, drizzle in the oil to make a smooth paste.
  Season to taste.
  
  Transfer to a serving dish, garnish and serve cold with pitta bread.
 
MMMMM
 
 

Cheers

Jim


... My soups have random bits in it; the first sip is always an adventure.

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