Aubergine & Mushroom Lasagne - 2

There is always more than one way to create a recipe, especially as I tend to make things up as I go along - depending on what ingredients I have lying around.  Here is another of my vegetable lasagne versions - it is easier than my Aubergine & Mushroom Lasagne - 1, and still delicious! :)


Ingredients

Olive Oil
4 x garlic cloves - peeled and finely chopped
1 onion - diced
2 medium aubergines (eggplants) - diced
1 large courgette (zucchini) - diced
200g brown mushrooms - quartered
Dried thyme
2 x 400g cans chopped tomatoes
Dried chilli
Fresh basil - roughly chopped
Lasagne noodles
400g Mozzarella cheese - cut into slices
Cheddar cheese - grated
Parmesan cheese - grated


Gently fry the garlic and onion in a large pan with some oil.  When softened, add the aubergines, courgette, mushrooms and a good shake of thyme.  Stir well and cook until the vegetables soften and start to create their own juices - approx. 30 mins.

Pour in the tomatoes, a good shake of chilli and the basil.  Stir well and cook for another 10 mins or so until slightly thickened.

In a large ovenproof dish, place approx. 1/2 a cup of the veggie sauce, to coat the bottom.  Add a layer of lasagne noodles.  Spoon half the veggie mixture over the top of the noodles, then add a layer of sliced mozzarella and a sprinkling of cheddar.  Repeat with more noodles, sauce and cheese, then sprinkle over some parmesan.

Bake in oven preheated to 190C for approx. 35 minutes, or until golden brown.

Serve with a crispy lettuce salad and enjoy!

Caryl ♥

Ham, Broccoli & Kale Flan with Chia Seed Pastry

Having opened the fridge door and finding just a handful of ingredients, this flan was born. :)

First, prepare the easy Chia Seed Pastry, as instructed at - In Caryl's Kitchen: Chia Seed Pastry.

Filling Ingredients

1 onion - diced
2 cloves garlic - crushed
1 small head Broccoli - cut into very small pieces
1/2 bag Kale - roughly chopped
6 slices of ham - roughly cut into pieces
4 eggs - beaten
1/2 cup creme fraiche (or sour cream)
3/4 cup milk
strong cheese - grated


Fry the onion and garlic together in a little olive oil.  Add the broccoli and stir gently until it just starts to soften.  Add the kale and a drop of stock, or water, stir well.  Cover the pan with a lid for a minute or so, then stir again when kale has just started to cook down.  Stir in the ham and add seasonings to taste.

Mix together the eggs, creme fraiche and milk.

Spread ham mixture evenly into pastry case.  Sprinkle with cheese.

Pour over the egg mixture.  Note:  It is best to do this part after placing the flan on the oven shelf, to avoid spilling over.  (Especially important if you've been drinking while cooking! ;))

Bake in 190 degree C oven for approx. 30 mins.

Serve with a salad and a nice crisp white wine.

Enjoy!

Caryl ♥

Macaroni Cheese with Broccoli

One of my daughter's favourite meals, ever since she was very small, is macaroni cheese.  I've been promising it to her again for ages and as she has a friend over tonight, I came through with my promise.

I like to make it with veggies thrown in to make it more interesting and colourful.  I can only give approximate quantities because I throw in whatever is lying around.  Here is my latest version.

500g packet of fusilli pasta, because we've run out of macaroni
Butter
2 x onions, chopped
4 x cloves garlic, chopped
6 x smokey bacon rashers, chopped
1 x head of broccoli, chopped into small pieces
Plain flour
Mustard powder
Milk - approx. 3 cups? (I don't actually measure this)
Cheese, grated - approx. 2 cups? (I used a good strong Cheddar)
Nutmeg, grated


Put a large pot of water on to boil.  When ready, cook the pasta as directed.

Meanwhile, melt a small chunk of butter in a large saucepan.  Stir in the onions, garlic and bacon.  Cook until the bacon is done.  Stir in the broccoli pieces.

Add some flour (approx. 1 big spoon), and a pinch or so of mustard powder, and stir well until thoroughly mixed through.

Slowly pour in the milk, constantly stirring and cook until it starts to thicken.  Add cheese and stir into mixture until melted.  Season with some grated nutmeg - I personally add about a small spoonful, but just a pinch would do.

When pasta is cooked, drain and add the sauce.  Give it a good mix around and serve.

If you're wondering what to drink with this, I had a glass of champagne from the bottle I opened "just because" a couple of days ago!

Cheers, enjoy!

Caryl ♥