I’d always wanted to try spiralizing but worried it would be a trend which would come and go. But a year or so on its still here and getting more commercial. When I saw this recipe, I thought I’m going to get a spiralizer. Continue reading Butternut noodles with spinach and ricotta
Tag Archives: veggie
Butternut squash and sweet potato lasagne
This is relatively quick to make and my veggie friends loved it 🙂
Ingredients
• 50g/2oz parmesan
• 50g/2oz breadcrumbs
• 600g/1lb 5oz prepared sweet potato and butternut squash
• pinch salt
• 4 sprigs rosemary
• 12 sage leaves
• drizzle olive oil
• 12 fresh lasagne sheets
• 75g/3oz baby spinach leaves
• 100g/3½oz toasted pine nuts
• For the white sauce
• 100g/3½oz parmesan
• 2cm/¾in piece of fresh ginger
• 600g/1lb 5oz Ricotta
• 2 free-range eggs (yolks only)
• pinch freshly grated nutmeg
• salt and freshly ground black pepper
Method
• Preheat the oven to 220C/425F/Gas 7.
• Put the kettle on to boil for the vegetables.
• Meanwhile, finely grate the parmesan for the topping, toss in a small bowl with the breadcrumbs and set aside.
• When the kettle has boiled, tip the prepared sweet potato and butternut squash into a large pan, add a little salt and then pour the boiled water over to cover. Put the lid on, bring back to the boil and then leave to bubble away for 15-20 minutes until tender.
• Fill the kettle up with water again and pop it back on to boil while you quickly prepare the herbs for later. Run your fingers down the length of the rosemary stalks to release the leaves and roughly chop them with the sage leaves and set aside in a small bowl.
• In the meantime, prepare the sauce. Finely grate the parmesan and peel and grate the ginger. Place both into a medium bowl, add the ricotta, egg yolks, pinch of nutmeg, salt and pepper, stir to combine and set aside.
• Check that the vegetables are now nice and tender. Drain well and tip them back into the pan. Mash them with a masher until smooth and add salt and pepper to taste.
• Now assemble the lasagne in a baking dish, set on a baking tray. Spread a third of the vegetable mash in the base of the dish. Next, scatter a third of the herbs, pine nuts and spinach leaves over. Then arrange four lasagne sheets on top, cutting to fit if necessary. Spread a third of the white sauce over.
• Repeat this two more times giving you three layers and finally sprinkle the parmesan breadcrumbs on top. Bake for 15-20 minutes.
Aubergine puttanesca pasta
I just love aubergines in anything! This is so easy to make and super tasty for a quick midweek meal Continue reading Aubergine puttanesca pasta
Spring greens, sweet potato and cannellini bean curry
A low fat really tasty curry that you won’t miss it having no meat in Continue reading Spring greens, sweet potato and cannellini bean curry
Thai Root Vegetable Curry
This went down a treat, Martin had 3 platefuls!
Serves 6
All veg, peeled and chopped into large chunks
3 Sweet potatoes
1 Sweede
4 Carrots
3 Parsnips
2 Turnips
2 Onions, chopped
50g Root ginger, peeled and finely chopped
2 cloves of garlic finely chopped
1 Red Chilli, finely chopped
6 sticks of Lemongrass, trimmed and finely chopped or I cheated and used a couple of teaspoons or lemongrass puree
200ml Hot vegetable stock
6 tbsp soy sauce
1 tin of coconut milk
To Finish
1. Pre heat oven to 170, into a large flameproof casserole dish, add some olive oil and brown the root vegetables. Set aside, then add onions, garlic, chilli, lemongrass and ginger and gently fry till soft.
2. Put vegetables back into pan and add stock, soy sauce and coconut milk.
3. Place in oven for 1 hour until veg is cooked. Check for seasoning and stir in chopped coriander.
4. Serve with Jasmine scented rice.
2 handfuls of chopped coriander
Thai Root Vegetable Curry
This went down a treat, Martin had 3 platefuls!
Serves 6
All veg, peeled and chopped into large chunks
3 Sweet potatoes
1 Sweede
4 Carrots
3 Parsnips
2 Turnips
2 Onions, chopped
50g Root ginger, peeled and finely chopped
2 cloves of garlic finely chopped
1 Red Chilli, finely chopped
6 sticks of Lemongrass, trimmed and finely chopped or I cheated and used a couple of teaspoons or lemongrass puree
200ml Hot vegetable stock
6 tbsp soy sauce
1 tin of coconut milk
To Finish
1. Pre heat oven to 170, into a large flameproof casserole dish, add some olive oil and brown the root vegetables. Set aside, then add onions, garlic, chilli, lemongrass and ginger and gently fry till soft.
2. Put vegetables back into pan and add stock, soy sauce and coconut milk.
3. Place in oven for 1 hour until veg is cooked. Check for seasoning and stir in chopped coriander.
4. Serve with Jasmine scented rice.
2 handfuls of chopped coriander
Slow roasted peppers
Slow roasted peppers with cherry tomatoes, garlic and herbs
Pre heat Oven to 160
Use 1 pepper per person
Cut pepper in half, de-seed and place on a baking tray cut side down.
Drizzle with Olive oil and place in oven for 30 min.
After 30 min, place 2 cherry tomatoes which you have halved, some slivers of garlic, finely chopped rosemary and an anchovy (don’t use if veggie) plus another drizzle of Olive oil and then bake for another 30 min.
Serve with some Rocket and crusty bread.
Slow roasted peppers
Slow roasted peppers with cherry tomatoes, garlic and herbs
Pre heat Oven to 160
Use 1 pepper per person
Cut pepper in half, de-seed and place on a baking tray cut side down.
Drizzle with Olive oil and place in oven for 30 min.
After 30 min, place 2 cherry tomatoes which you have halved, some slivers of garlic, finely chopped rosemary and an anchovy (don’t use if veggie) plus another drizzle of Olive oil and then bake for another 30 min.
Serve with some Rocket and crusty bread.
