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Archive for September, 2018

I thought I’d make a different style of spinach lasagna… here we go –

(you can also make this with gluten free lasagna sheets and gluten free flour to make…. you guessed it – a gluten free version!)

Ingredients:

100g butter

4 tablespoons plain flour

600ml full cream milk

1/4 teaspoon freshly grated nutmeg

Salt and pepper

1 cup grated cheddar

500g finely chopped spinach – drained and thawed

1 spring onion – halved and finely chopped

100g danish feta – crumbled

1-2 cups tomato sugo

200g smooth ricotta

1 cup of shredded cheese for topping

375g fresh lasagna sheets

Method:

1. Make a bechamel sauce. Melt the butter. Whisk in the flour until it forms a smooth paste. Whisk through the milk. Return to the heat and whisk until it begins to thicken. Add nutmeg, salt, pepper and cheese. When smooth again, remove from the heat.

2. Stir through the spinach, spring onion, gently fold through the feta.

3. Line the bottom of your lasagna dish with tomato sugo. Layer the pasta, then spinach mixture, then drizzle tomato sugo. Repeat until your dish is almost filled to the top. Cover the final layer of sauce with the ricotta and then the shredded cheese.

4. Bake at 160c for 60mins, until cooked through and golden on top.

5. Serve with a nice salad (like this one https://enjoyeatwatch.wordpress.com/2018/08/26/grilled-zucchini-and-rocket-salad/)

Enjoy!

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Veggie Bake Protein Punch

Trying to be healthy. Trying to up the protein and the veggies. The chickpea flour means it’s Gluten Free, high in fibre, high in protein. Great for vegetarians too, but not vegans unless you take out the cheese. Here we go…

Ingredients:

1 cup zucchini – grated

1 cup carrot – grated

1 medium potato – grated

2 spring onions – finely diced

1/2 leek – halved or quartered, finely sliced

1/2 cup grated cheese (I used Tasty Cheese, also an extra 1/4 cup for sprinkling)

3/4 cup chickpea flour

1 teaspoon baking powder

4 eggs

Salt and pepper

*I could have thrown some sweet corn in there too, but I’m trying to keep it low GI

Method:

Grate all and slice all the veggies and put in a large bowl.

Add the flour and baking powder and cheese.

In a separate bowl, crack the eggs and whisk gently. Add salt and pepper.

Combine the egg and veggie mixture.

Place in a lined brownie tray. Smooth out the mixture evenly. I sprinkled a little extra cheese on the top (about 1/4 cup)

Bake at 170c for about 45 mins or until cooked through.

Cool for at least 20 mins before turning on to a board and cutting in to generous cubes.

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My version of Puttanesca

When your dinner date cancels on you 90mins before, there are two options –

1. UberEats

2. Make something from what you’ve got in the cupboard.

Serves 2.

I love the story behind it –

Spaghetti alla puttanesca (pronounced [spaˈɡetti alla puttaˈneska]; literally “spaghetti in the style of a whore” in Italian) is an Italian pasta dish invented in Naples in the mid-20th century. Its ingredients typically include tomatoes, olive oil, anchovies, olives, capers and garlic. After a long night of walking the streets, it was quick and tasty dinner for these ladies to make with pantry staples.

Ingredients:

• 2 tablespoons extra-virgin olive oil

• 1 large garlic clove, finely chopped

• 400g tin crushed tomatoes

• 1/2 cup Kalamata olives, halved, pitted

• 3 anchovy fillets, chopped

• 2 tablespoons drained capers

• 1/2 teaspoon dried oregano

• 1 tablespoon each of chopped basil leaves & stalks, parsley leaves & stalks.

• a pinch each of hot chilli flakes, salt flakes

• 2 serves of the pasta of your choice, I prefer spaghetti

• Grated Parmesan cheese

Method:

Heat oil in large pan over medium heat.

Add garlic and sauté until fragrant, about 1 minute.

Add tomatoes with puree, olives, anchovies, capers, oregano, parsley, basil and crushed hot chilli flakes.

Simmer sauce over medium-low heat until thickened, breaking up tomatoes with spoon, about 8 minutes. Season with salt.

Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite.

Before draining the pasta, spoon 4-6 tablespoons of pasta water in to your sauce.

Drain pasta; return to same pot. Add sauce and any left over fresh herbs. Toss over low heat until sauce coats pasta.

Serve with a generous amount of freshly grated Parmesan cheese.

Enjoy!

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