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Breakfast

Roasted Cauliflower Lasagne

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  • 8 cups cauliflower florets (from 1 head cauliflower; about 2 1/2 pounds)
  • 2 tablespoons olive oil, plus more for coating the lasagna noodles
  • Salt
  • One 28-ounce can no-salt added whole plum tomatoes
  • 5 cloves garlic, 4 sliced and 1 chopped
  • 1 large red pepper, diced
  • 2 tablespoons tomato paste
  • 1 cup fresh basil leaves
  • 8 ounces whole-wheat lasagne sheets (about 10 sheets)
  • 1 cup light ricotta
  • 1 large egg
  • 1 cup shredded light mozzarella
  • 1/4 cup grated Parmesan, or vegetarian alternative
  • 2 tablespoons fresh flat-leaf parsley leaves, chopped

Preheat the oven to 220°C.

Toss the cauliflower in a bowl with 1 tablespoon of the olive oil and 1/2 teaspoon salt. Spread the florets in an even layer on a baking sheet and roast, tossing once, until tender and golden brown in spots, 30 to 35 minutes. Cool slightly.

Put the tomatoes in a medium bowl and use your hands to crush them. Rinse the can with 1 1/2 cups water and add it to the bowl of tomatoes.

Heat the remaining tablespoon of oil with 4 cloves sliced garlic and 1/2 teaspoon salt in a small Dutch oven over medium heat until the garlic begins to sizzle and becomes aromatic, about 2 minutes. Add the bell pepper and cook, stirring, until soft, about 8 minutes. Add the tomato paste and stir to incorporate, about 30 seconds. Add the crushed tomatoes with their juice and 4 large leaves of basil. Bring to a boil, reduce the heat and simmer, stirring occasionally, until the sauce is thickened, about 40 minutes. You should have about 3 3/4 cups of sauce.

Meanwhile, bring a large pot of water to a boil. Drop the lasagna noodles one at a time into the pot. Cook according to the package directions until al dente. Drain the noodles in a colander. Add 1 to 2 teaspoons oil to the noodles, tossing to coat to prevent them from sticking, and drape over the side of a large bowl.

Combine the ricotta, egg, 1 1/2 cups of the roasted cauliflower and 1 chopped clove garlic in a food processor and pulse until evenly pureed. Tear the remaining basil into small pieces, add to the food processor and pulse 3 to 4 more times to chop the basil finely, but not puree. Transfer the mixture to a medium bowl.

Assemble the lasagna: Spread a thin layer of sauce (around 1/4 cup) on the bottom of a 9-by-13-inch baking dish. Lay 4 of the noodles on the bottom, without overlapping, cutting to fit, if necessary. Spread with half of the cauliflower-ricotta mixture, followed by half of the roasted cauliflower, one-third of the tomato sauce, one-third of the mozzarella and one-third of the Parmesan. Loosely fit 3 more noodles on top of the cheese without overlapping. Spread with the remaining cauliflower-ricotta mixture, followed by the remaining roasted cauliflower, one-third more of the tomato sauce, one-third more of the mozzarella and one-third more of the Parmesan. Top with the remaining 4 lasagna noodles, cutting just to fit. Then add the remaining tomato sauce, mozzarella and Parmesan. Cover with foil and bake until bubbly and hot, about 20 minutes. Remove the foil and cook until the cheese begins to brown, about 10 minutes more. Allow to rest for 10 minutes so the lasagna will cut more easily. Garnish with the parsley.

Source : www.foodnetwork.co.uk

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Breakfast

Potato and Courgette Frittata

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  • 1 small russet potato, peeled and cut into 1/2-inch cubes
  • 4 large eggs
  • 2 egg whites
  • 2 tablespoons coarsely chopped fresh coriander leaves
  • 3/4 teaspoon salt
  • 1/4 teaspoon hot sauce
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 1 small onion, finely chopped
  • 1 small courgette, grated and squeezed dry in clean kitchen towel
  • 90g queso fresco or feta cheese
  • 2 strips cooked crumbled turkey bacon, optional

Bring the potatoes with enough cold water to cover to a boil in a small saucepan. Cook, over medium-high heat, until the potatoes are tender, 6 to 8 minutes; drain and pat dry.

Whisk together the eggs, egg whites, coriander, salt, and hot sauce in a large bowl.

Preheat the grill to medium-high.

Heat the oil in a medium (10-inch) ovenproof nonstick pan over medium-high heat. Add the garlic and onion and cook, stirring occasionally, until the onion is translucent, 2 minutes. Add courgette and cook until tender, about 6 minutes more. Add the cooked potatoes and cook, stirring occasionally, until the potatoes begin to brown slightly, about 4 minutes more.

Evenly pour the egg mixture over the vegetable mixture. Cook, over medium heat, tilting the pan and lifting the edges with a rubber spatula to let the uncooked egg flow underneath. Sprinkle with the cheese and the bacon, if using. Broil, 5 to 7 inches from the heat, until the eggs puff and are just set and the cheese is golden brown, about 5 minutes. Remove carefully to a plate, or serve in wedges directly from the pan.

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Breakfast

Proper Scotch eggs

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Ingredients

  • 10 large free-range eggs
  • 8 higher-welfare sausages
  • ½ a bunch of fresh chives
  • ½ a bunch of fresh flat-leaf parsley
  • 1 whole nutmeg , for grating
  • 1 tablespoon English mustard
  • plain flour , for dusting
  • 150 g fresh white breadcrumbs
  • 2 litres vegetable oil

Method

  1. Put 8 eggs into a pan of cold water and bring to the boil. Boil for 3 to 4 minutes, then transfer to a bowl of cold water. Once cooled, carefully peel them.
  2. Squeeze the sausages out of their skins and into a bowl.
  3. Pick and finely chop the herb leaves, add to the sausage meat along with a good grating of nutmeg, the mustard and a good pinch of sea salt and black pepper. Give it all a good mix together then divide into 8 balls.
  4. Have 3 plates ready – one with a small handful of flour, one with the two remaining eggs (beat them together first), and a third with the breadcrumbs.
  5. Start by flouring your hands, then in the palm of one hand, flatten one of the sausage balls into an oval-shaped pattie.
  6. Roll a peeled egg in flour, then pop it in the middle of the patty Gently shape the meat evenly around the egg, moulding it with your hands until sealed.
  7. Roll the meat-wrapped egg in the flour, shake off any excess, then dip into the beaten egg, followed by the breadcrumbs. Roll in the egg and breadcrumbs again for a really good coating.
  8. Heat the oil in a deep pan or deep fat fryer to about 150ºC/300ºF. If you have a cooking thermometer it’s a good idea to use it. Otherwise, test if the oil is hot enough by adding a piece of raw potato and leaving it for about 1 minute – if it sizzles and browns, it’s ready.
  9. Carefully lower the eggs into the pan and cook for 4 minutes, or until golden, turning them every so often. Remove with a slotted spoon and drain on kitchen paper (if you’re worried about the meat being under-cooked, deep-fry the scotch eggs until they’re golden and crispy, then pop them in a hot oven for a couple of minutes.)
  10. Cool the Scotch eggs slightly, then arrange on board with a good piece of Scottish Cheddar, some pickle and a few pickled onions. Heaven.

Tips

It’s not always easy to tell if an egg is past its best. A quick way to test an egg’s freshness is to place it in a glass of cold water: if it sinks, it’s fresh; if it rises, it’s stale. And, the flatter the egg lies on the bottom of the glass, the fresher it is. Genius!

Source : www.jamieoliver.com

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Breakfast

Potato Love Island (Mashed Potato with Sauce)

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Ingredients for Potato Love Island

You can use any of your favourite sauces for this Potato Love Island. For the sauce in the video, I used:

  • 250g beef
  • Red wine
  • ½ onion
  • 1 big red bell pepper
  • 1 mushroom
  • Black pepper
  • 2 seasoning cubes
  • Vegetable oil
  • Ginger powder
  • Onion powder
  • Salt
  • Parsley

For the Potato Island:

  • 4 Irish potatoes (spuds)
  • ⅓ tin of Peak Milk
  • 50g (½ stick) Butter
  • 1 tablespoon soft cheese
  • Parsley

Notes on the ingredients

  1. Most of these ingredients can be added to your liking hence why most do not have a quantity associated with it. This meal is so easy to prepare, you can free-style it without getting into trouble.
  2. The combination of Peak Milk, butter and cheese give you the best tasting mashed potatoes ever!
  3. For the soft cheese, I used Philadelphia cheese.

Before you prepare Potato Love Island

  1. Peel, wash and cut the potato into small pieces (se video below).
  2. Slice the onion and the mushroom and cut up the red bell pepper into tiny pieces. I cut some into heart shapes for love effect.
  3. Cut the beef into thin strips.

Cooking Directions

  1. Season the strips of beef with some onion powder, ginger powder, black pepper, stock cubes and thyme. Cover and place in the fridge to marinate for 20 minutes.
  2. Place the potatoes in a pot, pour water to cover them add some salt and start cooking on medium heat.
  3. After 20 minutes, fry the strips with the onions on low heat till tender.
  4. Add the mushrooms and the red bell pepper and fry for a bit.
  5. Add some salt and the red wine and it’s done!
  6. Cook the potatoes for about 20 minutes or till you can easily drive a knife into it.
  7. Add the cheese, butter and Peak Milk.
  8. Mash with a potato masher till very smooth.

Serve with the sauce or enjoy the mashed potatoes on its own.

Source : www.allnigerianrecipes.com

 

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