It has the cutest name "Cloudy with a Chance of Meatballs".
I go weak at the knees just thinking about meatballs! It looks full of food, and I'm not sure if I should take along my camera and take photos to blog about it later!

I LOVE my pasta. Hence why my waistline isn't what I'd like it to be, but as my aunty once said "I'm here for a good time, not a long time", so I'll enjoy my pasta and then go work some of it off at the gym.

So it's no surprise I wanted to try this recipe from the latest Donna Hay magazine.
I haven't used eggplant before believe it or not! Was never really a fan, but since starting cooking, I've been eager to try new flavours and all the things I've been missing out on!

I couldn't find any pappardelle pasta, so I settled on curly fettuccine. It almost looks like squid instead of pasta!

So I peeled the eggplant and was starting to chop it up when my dad comes over and goes "What's THAT?!" I couldn't help but laugh because I also thought it looked weird when it was naked, almost like a melon or something!

The sauce didn't taste all that fantastic, so I seasoned it with salt, pepper and sugar. It was still a bit runny and didn't look that great to I added in a tub of tomato paste and BAM! It looked much better and tasted amazing!

The torn bocconcini and basil add a lovely finishing touch. Better than your average bolognese. Luckily there were leftovers so I can enjoy it again today!


Eggplant and Beef Bolognese
Donna Hay with alterations by Iron Chef Shellie

400g pappardelle pasta, or fettuccine
2 tablespoons olive oil
1 eggplant, chopped
2 cloves garlic, crushed
500g beef mince
2 x 400g cans chopped tomatoes
1 tub tomato paste
1/2 cup basil leaves
240g bocconcini, torn

1. Cook the pasta as per instructions on the packet. Drain and keep warm.

2. Heat the oil in a large frying pan over high heat. Add the eggplant and garlic and cook for 2-3 minutes or until golden.

3. Add the beef and cook, breaking up any lumps with a wooden spoon, for 5 minutes or until browned. Add the tomato and cook for 5 minutes or until thickened. Add 1 tub of tomato paste and stir through.

4. Add the pasta and toss to combine. Top with basil and bocconcini to serve.

Serves 4.

Voila! Bon Appétit!

I've been wanting to try this recipe for a long time now. With some sad looking lemons in the fruit bowl, today was the day!


I didn't have any candied lemon to decorate the top with, but I don't think it is that necessary until you are perhaps making these for a present.
Very simple to make, and the one of the most amazing flavour combinations! I tend to love anything with hazelnuts since I grew up on Nutella. Then lemon icing tang adds a lovely finishing touch. I am just about to enjoy another with a cuppa tea!


Lemon & Hazelnut Biscuits

250g butter, at room temperature
1 1/2 (240g) cups icing sugar
2 tablespoons grated lemon rind
1 cup (150g) plain flour
1/2 cup (75g) self-raising flour
1/2 cup (50g) hazelnut meal
2-3 tablespoons lemon juice
20g candied lemon, to decorate (optional)

1. Preheat oven to 150°C or 130°C fan forced. Line three baking trays with baking paper.

2. Using an electric mixer, beat butter, and 1 cup of icing sugar until light and fluffy. Stir in lemon rind. Work in flours and hazelnut meal gradually, until a dough forms. Wrap in plastic wrap and chill for 1 hour.

3. Pinch off 1/2 tablespoons of dough and roll into balls. Place on prepared trays about 5cm apart and flatten slightly with palm of your hand. Chill for 20 mins.

4. Bake for 12-15 mins, or until golden brown. Set aside to cool on trays.

5. To make icing, combine remaining icing sugar with lemon juice in a small bowl until smooth. Spoon a little icing onto each biscuit and top with candied lemon if using. Set biscuits aside until icing sets. Store in an airtight container.

Makes 35.

Voila! Bon Appétit!