Fried Mini Aubergine with Mozerella

INGREDIENTS:
• fresh mini aubergines
• ½ tbsp Balsamico vinegar
• box with cherry(buffel)Mozzarella (Flanders Dairy)
• bag fresh Basil
• 3 tbsp Olive oil
• Pepper & Salt


METHOD:
1. Cut the mini aubergines ino slices approx. 1cm thick. Lay the slices in a colander,     sprinkle with salt and leave for at least 10 minutes.
2. Dry them using kitchen paper.
3. Heat the oil in a frying pan and fry the aubergine sliches untill brown and tender, in 10     minutes, turning halfway.
4. Dribble vinegar over the slices and season with salt and peper to taste.
5. Drain the cherry Mozzerella and slice them.
6. Sprinkle half the aubergine slices with basil leaves. Lay the mozazzarella on the basil and     top off with the remaining mini aubergine slices. Serve.

This ia a delicious starter for the summer months.

Mint Lemonade Recipy

For the coming summer time a recipy how to make a semi-frozen combination of fresh mint and fresh lemons Mint-Lemonade.

INGREDIENTS:
• 170 ml of fresh lemon juice
• for the sugar syrup: ½ cup of sugar and 1 cup of water
• 2 bunches of fresh mint
• Ice cubes, as needed
• 1½ cups of water
• Powdered sugar as needed

METHOD:
1. First make the syrup by placing granulated sugar and water in a pan and heating the     mixture till it dissolves.
2. Juice enough lemons to get about 170 ml.
3. Wash one or two bunches of mint and cut off the leaves from the stalks.
4. Place syrup, lemon juice, about 8 ice cubes, mint in a blender
5. Run the machine until the mixture is smooth and looks like a frozen slush; taste for     sweetness adding one tablespoon or more of powdered sugar if needed. Serve