GRILLED VEGES WITH SESAME SAUCE
Use these as a side dish with grilled meats or fish, or as part of a tapas-style vegetarian meal. They can be served warm or at room temperature.
Sesame sauce
2 Tbsp tahini
2 Tbsp water
1 tsp grated fresh ginger
1 Tbsp lemon juice tsp soy sauce
Stir ingredients together.
Halve three long Asian eggplants lengthwise and trim two bunches of asparagus.
Brush with olive oil, season and grill over medium-low heat until softened and lightly browned (asparagus takes about 8 minutes and eggplant 5-6 minutes each side).
Arrange on a platter and top with sesame sauce and 2 tsp toasted sesame seeds.
Serves four as a side dish.
This recipe is from Annabel Langbein Free Range in the City.
It's handy to have cooked sweet pastry cases in the pantry. You can buy ready-made cases or make your own from frozen shortcrust pastry sheets.
Halve nine fresh plums and remove stones.
Place the plums, cut side up, in a shallow baking dish, drizzle with 2 Tbsp honey and cup water and bake at 250degC until plums are slightly browned and juices have caramelised (about 10 minutes).
If using canned plums, drain 1 cup of the juice into a pot, add 2 Tbsp of honey and simmer until reduced to a thick syrup. Allow to cool.
CREAMY YOGHURT FILLING
Combine 6 Tbsp Greek yoghurt with 3 Tbsp sour cream and 1 Tbsp honey.
Just before serving, spoon filling into baked sweet pastry shells, 9cm to 10cm in diameter. Top each with three plum halves and drizzle with caramelised plum syrup.
Makes six.