Eggplant Lasagne

Ingredients

3 medium eggplants, sliced
5 tbsp olive oil
2 large onions, finely chopped
2 (14 oz) cans chopped tomatoes
l tsp dried mixed herbs
6 sheets no pre-cook lasagne
salt and black pepper

Cheese Sauce

2 tbsp butter
2 tbsp plain flour
1-1/4 cups milk
1/2 tsp mustard
8 tbsp grated mature Cheddar
1 tbsp grated Parmesan cheese

Method

  1. Layer the sliced eggplant in a colander, sprinkling lightly with salt between each layer. Leave to stand for 1 hour, then rinse and pat dry.
  2. Heat 4 tbsp oil in a large pan, fry the eggplant and drain on kitchen paper. Add the remaining oil to the pan, cook the onions for 5 minutes, then stir in the tomatoes, herbs, garlic and seasoning. Bring to the boil and simmer, covered for 30 minutes.
  3. Make the cheese sauce. Melt the butter in a pan, stir in the flour and cook gently for 1 minute, stirring. Gradually stir in the milk. Bring to the boil, stirring, and cook for 2 minutes. Remove from the heat and stir in the mustard, cheeses and seasoning.
  4. Preheat the oven to 200°C/400°F. Arrange half the eggplant in the base of an ovenproof dish, spoon over half the tomato sauce. Arrange three sheets of lasagne on top. Repeat with a second layer.
  5. Spoon over the cheese sauce, cover and bake for 30 minutes. Remove the lid for the last 10 minutes to brown the crust.
  6. Serve hot with a mixed salad.

Makes 4 servings.

Source: Vegetarian Classics


Today’s Comic

Saltimbocca Roman Style

Ingredients

8 small veal scallops (about 14 lb)
salt
pepper
8 slices prosciutto ( both the lean and the fat)
flour
1/4 cup butter or margarine
8 sage leaves
dry white wine
Boiled baby potatoes tossed in butter and parsley to garnish

Method

  1. Trim the veal scallops, and pound, making them all roughly the same size.
  2. Season veal with salt and pepper, and put on each 1 sage leaf. Cover with 1 slice prosciutto and fasten with a toothpick . Dip them lightly in flour.
  3. Melt half the butter or margarine in a pan, add the meat slices side by side. Increase the heat, and brown on both sides. Continue cooking for a few minutes, until golden and cooked through. Put on a warm serving platter and remove the toothpicks.
  4. Add the wine to the cooking juices, and let it reduce on high heat, stirring with a wooden spoon, until it has almost evaporated.
  5. Add the remaining butter or margarine, and pour over the saltimbocca.
  6. Serve immediately, garnished with baby potatoes tossed in butter and sprinkled with chopped parsley.

Makes 4 servings.

Source: The Cook’s Book


Today’s Comic

Salmon and Red Quinoa on Asparagus with Lime Cilantro Sauce

Ingredients

1/2 cup red quinoa
1 cup water
1/2 cup light sour cream
3 Tbsp light mayonnaise
1 tsp grated lime zest
2 Tbsp fresh lime juice
1 Tbsp butter
1 tsp grated fresh ginger
1 Tbsp minced fresh cilantro
pinch salt
4 (4 oz) fresh wild salmon fillets (about 1-inch thick)
1 lb asparagus

Method

  1. Bring the quinoa and water to a boil in a small saucepan. Reduce to a simmer, cover and cook for 10 minutes. Turn the heat off but keep the covered saucepan on the burner for an additional 6 minutes. Remove the lid and fluff with a fork. Set aside.
  2. Combine the sour cream, mayonnaise, lime zest, 1 Tbsp of the lime juice, ginger, cilantro and salt in a small bowl, mixing well. Set aside.
  3. Preheat the oven to 375°F (190°C). Place the fillets on a foil-lined baking sheet and brush with oil. Place in the oven and bake uncovered on the center rack for about 11 to 14 minutes (the salmon will be pink and flake easily with a fork).
  4. While the salmon is cooking, prepare the asparagus. Trim off the tough portion of each spear by grasping it and bending it near the bottom third. The asparagus will snap where it begins to get tough. Place the asparagus in a large pot of boiling water and cook for about 3 to 5 minutes, until tender but crisp.
  5. Toss the asparagus in the butter and the remaining 1 Tbsp of lime juice. Season with additional salt to taste.
  6. Arrange the asparagus on individual serving plates. Place a portion of the quinoa over the asparagus and top with a piece of salmon.
  7. Drizzle the lime dressing over the salmon and serve immediately.

Makes 4 servings.

Source: Quinoa 365


Today’s Comic

Thai-style Golden Cups

Ingredients

12-16 spring roll wrappers cut
into 2 inch squares
6-8 cooked salad shrimp
1 Tbsp ground peanuts
2 Tbsp diced green peppers
1 Tbsp diced red pepper
1 Tbsp diced celery
2 Tbsp diced cucumber
1 tsp minced mint leaves
1 tsp minced coriander

Lemongrass Sauce

1 cup lime juice
1 cup white sugar
1 tsp salt
4 red Thai chili, minced
1 Tbsp minced lemongrass

Method

  1. Make the sauce. Blend all ingredients in a blender and set aside.
  2. In a small mini cupcake pan, overlap 2 spring roll wrappers perpendicular on top of one another. Push down in middle to make a cup, then bake in the oven at 350°F for 5 minutes.
  3. Mix all ingredients with lemongrass sauce in a bowl. Scoop into cups and put a shelled and cooked shrimp on top.

Makes 2 to 4 servings.

Source: Ciao! magazine


Today’s Comic

Mediterranean Sea Bass with Brown Butter Caper Sauce

Ingredients

1/4 cup butter
1 tablespoon vegetable oil
4 fillets Mediterranean sea bass
1/4 cup water
1 tablespoon chopped capers
1 tablespoon grated lemon rind
2 tablespoons lemon juice
2 tablespoons chopped flat leaf parsley

Method

  1. Heat butter and vegetable oil over medium heat in a large skillet. When butter foams, add fillets and cook skin-side down until golden, about 3 minutes. Turn over and cook second side for 2 minutes.
  2. Place fillets, flesh-side up on plate.
  3. The remaining butter in the pan should be a nut brown colour and smell nutty. Lower the heat and whisk in water and mixture should emulsify.
  4. Whisk in capers, lemon rind, lemon juice and parsley. Pour over fish before serving.

Makes 4 servings.

Source: Lucy Waverman


Today’s Comic