Eggplant Purée

Ingredient serves 4

2 Egg Plants
2 Serving Spoons of Olive Oil
1 Serving Spoon of Lemon Juice

Grill the whole eggplant until very soft and remove the skin.Place in a mixing bowl with the rest of the ingredients and mash together until you acheive a mayonaise type texture. Allow to cool and serve with a sprinkle of parsley.

Boiled - Baked Sea Bass

Ingredient serves 4-5

1Kg Sea Bass
4 Medium Tomatoes

4 Green Peppers
100 Grams Mushrooms
1 Finger Size Shalot
5 Pinches of Chopped Parsley
50 Grams Butter
100 Grams Creme Fraiche
100 Grams Kasarli Cheese (Mild Cheddar)
1 Glass of White Wine
1 Glass of Water

Place all the ingredients in a medium size pan accept for the fish, water, creme fraiche and the cheese. Bring to boil and simmer for 5 minutes. Add the fish and water then simmer for a further 6-7 minutes. Mix the the cheese and creme fraiche together, liberally sprinkle over the top of the dish and place in a medium hot oven for 20 minutes until the cheese turns brown.

Remove from the oven and serve with a cold white wine.

Baked Quince With Cream

Ingredients serves 6

3 Quince
250 Gram Sugar
6 Sour Apples
1 Large Glass of Water

Cut the apples into medium sized strips. Cut the quinces in half, hollow out the core, place in a shallow baking tray and sprinkle the apples around them. Sprinkle the sugar over all the ingredients and add the glass of water. Bake in a medium to hot oven for 2.5 hours.

Remove the quince and place on a plate, spoon the cooked apples over the top and allow to cool for several hours. Serve with creme fraiche, cream, ice cream or yoghurt.