This Recipe Is Called Liz Taylor

Don't ask why. This was always known in my recipe book as Liz Taylor and since she went to a better place recently I remembered it and cooked it and it was a success. R.I.P. Liz

You need : 6 leeks, 2 medium hard boiled eggs- chopped in little squares, 200g of small potatoes
and for the sauce : 2 tea spoons of Dijon mustard, 1 tea spoon dried tarragon, 75ml olive oil, 2 tea spoons of red wine vinegar and 2 table spoons of white wine (ok then secret revealed, mixing red and white wine is the reason this recipe is called Liz Taylor)

After rinsing well and discarding of the outer hard green layer, slice leeks. Cut the small potatoes in half and steam for about 15 minutes, or until easily pierced with the tip of a sharp knife. Move into a pan with a little butter, add a bit of salt and then the leeks and cook for 10 minutes.

While everything is cooking, whisk together the mustard, vinegar, salt and pepper, then gradually beat in the oil, drop by drop at first, to form a thick sauce. Finally beat in the wine.

Drain the potatoes and leeks in a colander and leave to steam dry for a few minutes until warm.

Put the potatoes and leeks in a shallow serving dish, scatter with half the tarragon, add pepper, then pour over the dressing. Add the hard boiled chopped eggs over the top, then add the rest of the tarragon. Liz would like this best eaten lukewarm.

Stuffed Aubergine Rolls

Ingredients
• 2 aubergines, cut length ways into 0.5cm/¼ in thick strips
• salt and freshly ground black pepper
• olive oil, for brushing
For the filling
• 150g/5oz ricotta
• 150g/5oz buffalo mozzarella
• pinch freshly grated nutmeg
• 2 spring onions, finely chopped
For the sauce
• 250ml/8fl oz extra virgin olive oil
• 450g/1lb cherry tomatoes, halved
• 1 garlic clove, crushed
• salt and freshly ground black pepper
and a bit of honey
Preparation method
1. Preheat the oven to 180C/355F/Gas 4.
2. Season the aubergine slices well with salt and freshly ground black pepper and brush with oil.
3. Griddle for a couple of minutes on each side in a hot griddle pan, or until golden-brown grill marks are formed. Remove from the pan and drain on kitchen paper.
4. For the filling, mix the ricotta, mozzarella, nutmeg and spring onions together in a bowl.
5. Lay out all of the slices of aubergine onto a clean surface. Place about one teaspoon of filling at the bottom edge of each one.
6. Roll up the aubergine slices, like a cigar, around the filling, then rest them seam-side down on a plate.
7. For the sauce, heat the olive oil in a pan and add the cherry tomatoes.
8. Simmer for 8-10 minutes until the tomatoes begin to break down.
9. Remove from the heat and stir in the garlic and honey. Season, to taste, with salt and freshly ground black pepper.
10. Spoon some of the sauce into the bottom of an ovenproof dish.
11. Carefully place the aubergine rolls, seam-side down onto the sauce, and spoon over the rest of the sauce.
12. Transfer to the oven and bake for 12-15 minutes, until the cheese begins to melt.
13. To serve, spoon the rolls onto plates.

photo taken from the bbc website and recipe from there too but slightly altered

Breakfast In Bed

bread + soft cheese + honey + ground cinnamon + raspberries = magic