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Archive for July, 2013

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1 tsp rice bran oil
200g brown mushrooms – sliced
(Normal mushrooms will work but brown mushrooms have a much richer flavour)
1/2 tsp of freshly minced/crushed garlic
1 large spring onion (white and green) finely sliced
80g fresh baby spinach leaves
250g extra light ricotta
3 eggs
A pinch of nutmeg
Salt and pepper
1 large spring onion (white and green)
Provvista sugo or any tomato purée sauce
Fresh lasagna sheets (cheat and use Latina)
1/3 cup tasty cheese
1/3 cup mozerella cheese
1/4 cup Parmesan cheese

Preheat oven to 160degrees

In a pan, heat the oil and sauté the mushrooms, garlic, and one spring onion until all the mushrooms have released and then absorbed their juice.

Set aside to cool.

Mix the ricotta and eggs together in a large bowl, then add the nutmeg, salt & pepper, and the other fresh spring onion.

Add the cooled mushroom mixture to the ricotta mixture.

In a small baking dish, pour a layer of tomato sugo into the base of the dish.

Then layer the lasagna sheet on, then the mushroom ricotta mix, then a drizzle of the tomato sugo and repeat until you run out of sauce.

The top layer should be sauce not dry lasagna sheets.

Top the final sauce layer with the cheese mixture.

Bake at 160degrees for approx 35-40 minutes in a fan forced oven. It should be bubbling and golden brown.

Serve in a bed of chopped parsley or rocket. Enjoy!

Hmmmmm, am considering a pesto and feta combo next…

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Preheat oven to 160degrees

One bunch of rhubarb (rinsed and cut into 5cm chunks)
4 small apples
4 small pears
4 tablespoons of brown sugar
1 teaspoon of cinnamon
The zest of half an orange
Mix together in a large baking dish

Topping
100g macadamia nuts (roughly chopped)
3/4 cup of plain flour
80g unsalted butter (chilled)
1/2 cup of rolled oats
1/4 cup of brown sugar
1 tablespoon of brown sugar (to sprinkle)
Mix the flour and butter together and rub with fingertips to make breadcrumbs. Then add all the other ingredient
Sprinkle over the fruit mix evenly
Then sprinkle this with the final spoon of brown sugar for a golden toffee crunch

Bake for 45 mins
Then at 180degrees for 10-15mins for the top to be crispy and golden

Serve with vanilla yoghurt, or cream, or ice cream.

Enjoy!

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