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  Persimmons in abundance....

Lovely homegrown non-astringent Persimmons are in full swing at the moment. Unlike the old fashion variety, these persimmons are beautiful to eat just like an apple. Crunchy and full of flavour they are a great addition to kids lunchboxes or slice them up and toss through a salad for some extra pizzazz. Now available either singly, in 1kg lots or for an excellent deal you can grab 4 beautiful, orange persimmons for $5.00.

Local Black Passionfruit are still around, so grab yours before they run out. At 10 for $3 you can't go wrong.

 DELIVERY TIMES OVER EASTER

Normal Friday Deliveries will be on Thursday 17th April and Thursday 24th April.

Tuesday Deliveries as per usual.

Have a safe and Happy Easter!

 

Recipes ideas for Vegetables

Eggplant Parmigiana


eggplant parmigiana
  • Ingredients
  • · 1 Large eggplant
  • · Salt
  • · 1/2 cup grated mozzarella cheese
  • · 1 tablespoon oil
  • · 1 onion, finely chopped
  • · 1 tablespoon tomato paste
  • · 1 x 400g tin crushed tomato
  • · 1 tablespoon brown sugar
  • · 1 teaspoon vinegar
  • · Salt, pepper and Italian herbs, to taste

  • How to make
  • Slice eggplant into 1 cm wide slices
  • Sprinkle each side lightly with salt, let stand for 30 minutes
  • Rinse well, pat dry on paper towel
  • Whilst eggplant draining, prepare passata. Saute the onion in oil until soft
  • Add the rest of the ingredients and simmer until sauce has reduced slightly
  • Spoon a small amount of passata into the bottom of a deep baking dish
  • Place a layer of eggplant over the top, then layer of sauce, cheese, eggplant and continue until all ingredients are used. Top with cheese
  • Bake at 180 degC for approx. 30 minutes or until golden brown



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