Vegetarian lovers, this is a filling cheesy delight!
You will need-
1 large packet of instant lasagne
500g packet of frozen spinach
400g of ricotta cheese
200g of Danish feta
1 jar of tomato sauce of your choice, 5 Brothers is my favourite, but as you see fit
Heaped tablespoon of butter
Heaped tablespoon of plain flour
Milk to make up white sauce (around 1 1/2 cups at a guess)
40g of grated tasty cheese
Handful of mozzarella
Salt & pepper to taste
After thawing out your spinach, squeeze out excess liquid, place in large bowl with ricotta, crushed up feta and the 2 eggs then (messy) mix through with your clean hands. Using a large baking pan (mine is 40cm x 20cm) line bottom of dish with lasagne sheets and then put in half of combined spinach mixture, drizzle over ½ of your tomato sauce and then top with lasagne sheets again and repeat. Line top with lasagne sheets.
To make white sauce, melt butter over medium heat, reduce heat to low and add your flour, mix together with wooden spoon and gradually add your milk, stirring constantly (if you find it lumpy use a whisk instead of spoon) and adding more milk as it thickens, add your grated tasty cheese and salt and pepper and stir until smooth. Poor cheese sauce over top of lasagne and top with a good handful of grated mozzarella.
Cook in pre-heated 180 degree oven for 40 minutes. I use the grill at the end to get the cheese nice and toasted on top. Enjoy.
This is something my father used to whip up for breakfast with fried eggs. This calorie controlled version is wholesome and filling.
You will need: 1 medium tomato and 1 small onion (both coarsely chopped), a small handful of flat leaf parsley and 1 teaspoon of olive oil.
Heat up oil in non stick pan, add chopped onion over medium heat and cook until golden, add tomatoes and cook for 5 minutes, add chopped parsley and salt & pepper to taste. This serves 1 @ 75 calories. Add an egg to make it a meal.
Following on from my recipe for tortillas is this breakfast or light lunch idea.
Spread a warm tortilla with avocado (mashed with a little lemon juice) and topped with crumbled feta cheese and salt and pepper.
Fast, fresh and yum.
This is my recipe for homemade tortillas, I served them in this instance with tandoori chicken.
You will need:- 2 cups plain flour, 1/2 teaspoon salt, 1 teaspoons baking powder, 1 tablespoons butter and 3/4 cup of water.
Whisk the flour, salt and baking powder together in a mixing bowl. Mix in the butter with your fingers until the flour resembles cornmeal. Add the water and mix until the dough comes together; place on a lightly floured surface and knead a few minutes until smooth and elastic. Divide the dough into 10 pieces and roll each piece into a ball.
Preheat a large frying pan (dry – do not add any oils etc) over medium-high heat. Use a well-floured rolling pin to roll a dough ball into a thin, round tortilla. Place into the hot frying pan, and cook until bubbly and golden; flip and continue cooking until golden on the other side. Place the cooked tortilla on a plate and cover with foil to keep warm and continue rolling and cooking the remaining dough.
Warning all chocolate lovers, this one is delightful. If you want to serve as much as in my picture, double the quantity.
You will need
250g of decent quality eating white chocolate, 1/3 cup of milk, 2 teaspoons of vanilla essence, 3 large eggs separated, 375mls cream and your choice of topping, if you want to keep this gluten free please use plain chocolate or berries.
Melt the chocolate, vanilla and milk in a bowl above simmering water – make sure the bowl does not come in contact with the water. Cool for 5 to 10 minutes. While your chocolate mixture is cooling whip cream in separate bowl. Once the chocolate is cooled add the egg yolks to the chocolate mixure. Fold the chocolate mixture through the cream. In a clean dry metal bowl whisk eggs until soft peaks form, fold this through chocolate mixture. Place in your desired bowls, cover and refrigerate for 4 hours or until set, add topping and enjoy!
For the base mix together 1 cup of softened butter, 1/2 cup white sugar and 2 cups plain flour. Press into an ungreased square pan (20×20). Bake for 15 to 20 minutes (until firm) in a 175 degree oven.
While that is baking whisk together 4 eggs, 1 1/2 cups white sugar, 1/4 cup plain flour and the juice of 2 lemons. Pour over baked crust. Bake for another 20 minutes. It will set upon cooling in oven tray. Dust with icing sugar to serve.
My son asks me to make this sometimes daily, total winner. Photo above is a variation listed below.
1/2 cup of medium grain rice, 1/2 cup of white sugar, 1 tsp of vanilla essence and 1 litre of milk (I have used made up milk powder which is wonderful too).
Put all ingredients in heavy based pot, leave on lowest heat setting for around an hour, stir every 10 minutes so, good one to have simmering away while helping with homework.
The version above I made with brown sugar instead of white and served with banana cooked in some brown sugar (great way to use up old bananas).
This is a very special conserve in my family and makes a wonderful gift in a nice jar.
1 cup of sugar, juice of 2 lemons, grated rind of 1 lemon, 1/4 cup of butter and 2 eggs well beaten.
Place in top of double saucepan all ingredients – cooking over medium heat, stirring constantly until mixture becomes smooth and thick. Bottle in steralised jars and seal when cold. Makes 1 pint (had to leave that in, Nana worked in pints and ounces). Enjoy (and you will).
I make this delight in the slow cooker. This ensures the most moist tender beef. I use a store brought curry paste so the preparation on this one is super quick.
500g beef cheeks, 1/2 jar of panang paste, 400g can of coconut of milk or coconut cream (your choice), 2 large potatoes, juice of a lime or a squirt of bottled lime juice, a table spoon of fish sauce and a desert spoon of brown sugar.
Put the beef cheeks in whole in slow cooker, cover with combined paste and coconut milk. 8 hours later lift the beef out of slow cooker and pull apart with a fork, peel and cook your potatoes, add beef and potato to curry (I added green beans on this occasion for extra veg but you can omit or add anything you like) and put in your lime juice, fish sauce and brown sugar. Serve with boiled rice!
I can’t believe I haven’t been making this forever, so much better than supermarket versions. You will need: Sterilised Mason jars (or jars of your choice), olive oil, firm feta, garlic cloves and dried oregano. Layer diced feta (after drying off from brine), sprinkles of oregano to your taste and a peeled garlic clove in each jar, cover with olive oil. Store in fridge for up to a month. The oil will set in the fridge – but don’t panic – pop out your jar on the bench for 10 minutes before serving. The oil makes a wonderful salad dressing if you mix with equal quantity of your favourite vinegar.