Sweet Tomato & Asparagus Lasagnetti

by Jamie Oliver

4 spring onions
2 bunches of asparagus (600g)
1 fresh red chilli
300g ripe cherry tomatoes
1 bunch of fresh mint
1 small bulb of garlic
300g fresh lasagne sheets
30g Parmesan cheese

Trim and finely slice the spring onions, asparagus (leaving the tips whole) and chilli, and halve the cherry tomatoes • Scrape the veg into the casserole pan with 2 tablespoons of oil.

Roughly chop most of the top leafy half of the mint and add to the veg with a pinch of salt and pepper, then squash in 3 cloves of unpeeled garlic through a garlic crusher • Bash the remaining unpeeled garlic cloves and add to the lamb with the rosemary leaves • Cut the lasagne sheets into 2cm-thick strips, scatter them over the veg, then cover with 500ml of boiling water and mix together. Finely grate the Parmesan over the lasagnetti and turn the heat off •

Crustless Quiche

One onion
200g Mushrooms
450g Frozen spinach
5 large eggs
250g lite sour cream
1/4 cup milk
Salt and pepper
Grated cheese

[alternatively replace the sour cream

and milk above with 1 cup full

cream milk]

Slice onion and lightly saute in olive oil. Add sliced mushrooms, cook for several minutes until they release all their moisture. Add spinach. Drain off excess fluid.
Place all vegetables in base of pie dish.
Beat eggs and sour cream and milk, add salt and pepper to taste, pour over vegetables.
Sprinkle with grated cheese.
Bake in moderate oven for approx 45 mins.

Tuna Croquettes [Justine Schofield]

370g canned tuna
350g mashed potato, cold
1 large French shallot, finely diced
1 tsp Dijon mustard
½ tsp cayenne pepper
Zest and juice of ½ a lemon
3 sprigs parsley leaves, finely chopped
1 egg, lightly beaten
Salt & pepper

For coating:
2 eggs, whisk with a little water
100g (¾ cup) flour
150g (3 cups) breadcrumbs
Light olive oil, for frying

Place tuna into a large bowl with the mashed potatoes. Add the mustard, French shallots, cayenne, lemon juice and zest, parsley and egg. Season to taste. With a wooden spoon, incorporate all the ingredients well. If the mixture seems a little wet add a little of the bread crumbs.

Divide the tuna mixture into golf ball size portions and roll to make perfect circles. Place on a baking tray and gently press down on each fish cake with a fork.

Dip the fish cakes in the flour, then the egg wash and finally into the bread crumbs. Shallow-fry the croquettes in the oil until golden and crispy. Place on some paper towelling and drain off the oil. Serve hot or cold with the mayonnaise.

Sour Cream Coffee Cake [from Sara Leah]

‎1/2 lb. butter
1 cup sugar
2 eggs
2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 cup sour cream
1 tsp. vanilla

TOPPING
1/3 cup brown sugar
1/4 cup white sugar
1/2 tsp. cinnamon
1 cup chopped walnuts (optional)

DIRECTIONS

Mix butter, sugar, and eggs until fluffy. Sift flour, baking powder, baking soda, and salt. Mix into butter mixture. Add sour cream and vanilla. Combine topping ingredients. Pour half mixture into bundt pan. Add one layer of topping, the rest of the batter, and top with remaining topping. Baking at 350 for 40 minutes.

Lentil Vegetable Loaf

1 onion, diced
1 tsp olive oil
1 clove garlic, finely chopped
1 tsp, turmeric
1 tin cooked brown lentils
1 carrot, grated
1 zucchini, grated
2 sticks celery, chopped
½ cup mushrooms, chopped
1 cup almond meal
1 cup cooked quinoa or rice
½ cup parsley, finely chopped
3 eggs
1 tbsp tomato paste
Sea salt and black pepper to taste

In a large pan, sauté onions for 2 minutes in the oil then add garlic and continue cooking for another minute until onions are translucent. Add the rest of the ingredients and sauté until they have softened. Line a loaf tin with wax paper using a little oil to help it stick. Press mixture into tin and bake at 180°C for about 15 - 20 min.

Apricot and Almond Pudding

175 g softened unsalted butter
175 g caster sugar
175 g ground almonds
3 eggs, separated
1 teaspoon vanilla extract
8 apricot halves [canned or fresh]

Preheat oven to 150 degrees Celsius. Grease a shallow 20-centimetre baking dish. Cream the butter with the sugar, then add the ground almonds and mix well. Add the beaten egg yolks and vanilla. In a separate bowl, whisk the egg whites until stiff, and then fold into the almond mixture. Spoon into the prepared dish and place apricot halves [flat-side down] on top. Bake for 30 minutes, then turn oven temperature up to 180 degrees Celsius. Cook for a further 20-30 minutes or until the top is golden and a skewer inserted comes out clean. Serve warm with ice cream.

Apple and Almond Pudding for Pesach - [Gluten Free]

Recipe by by Evelyn Rose 
Mother and Daughter Jewish Cooking 

6 Granny Smith apples peeled, cored, and cut in 1/2-inch thick slices
1/4 cup sugar
1 rounded tablespoon apricot jam
1 tablespoon fresh lemon juice
3 tablespoons orange juice

 For the topping:
1 cup (2 sticks) soft butter or margarine
1 cup sugar
2 cups ground almonds or hazelnuts
4 large eggs
Grated zest of 1 lemon

Preheat the oven to 350°/180C. Put the sliced apples in a large saucepan with the sugar, apricot jam, and lemon and orange juices. Simmer over low heat on top of the stove until barely tender, about 15 minutes.

Arrange the fruit mixture in a greased pan 10 to 11 inches long and 2 inches deep. Beat all the topping ingredients together in a bowl until they form a smooth mixture, then spread on top of the apple mixture.

Bake for 40 minutes, or until golden and firm to a gentle touch. Serve plain or with ice cream. Keeps up to 3 days under refrigeration. Freeze leftovers up to 2 months.

Coldplay: Paradise

Choc Mocha Parfait

2 teaspoons instant coffee
1/2 cup [80 ml] hot water
1/2 cup [50g] cocoa
400g can condensed milk
2 cups [500 ml] milk
200g dark chocolate, chopped finely
1/2 cup [125 ml] thickened cream

Dissolve the coffee and hot water in a small bowl.
Combine cocoa and condensed milk in a medium, heavybased saucepan.
Stir in milk and coffee mixture, bring to the boil.
Reduce heat and cook, stirring, over low heat for about 15 mins or until mixture thickens.
Remove pan from heat.
Add the chocolate, stir until melted.
Stir in the cream, then cool mixture to room temperature.
Pour mixture into a baking paper-lined loaf pan.
Freeze until firm.
Cut into slices.
[Serves 8]

LoveIt

Fish Casserole with Coconut Milk

500g fish fillets [white fish] cut into largish pieces
olive oil
2 onions, chopped
4 sticks celery, chopped
4 cloves garlic, crushed
3 tomatoes, chopped
2 tablespoons tomato paste
500g potatoes, peeled and cut into small squares
1 head of broccoli, cut into small pieces
salt and pepper
1 tablespoon turmuric
1 can coconut milk
juice of 1 lime

Heat 2 tablespoons olive oil to a medium heat, add onions and celery, cook for a few minutes and then add the garlic and cook for a further five minutes until soft.

Add the tomatoes, potatoes, broccoli, coconut milk and enough water to cover. Season with salt and pepper and turmeric and lime juice, and bring it all to the boil. Reduce to a low heat and simmer for 15 minutes. Add fish, return to the boil, and turn off heat.  Fish will cook sufficiently in the remaining heat.  Serve after 15 minutes of resting time.

Serve with rice.

Vegetable lasagna

by Julie Goodwin

Serves 6-8
Prep time: 15 minutes
Cooking time: 1 hour 20 minutes

Ingredients
1 tablespoon olive oil
1 large brown onion, grated
2 cloves garlic, crushed
1 medium carrot, grated
1 eggplant, peeled and diced 1cm
1 zucchini, diced 1cm
2 x 400g tins chopped tomatoes
3 teaspoons salt
1 tablespoon sugar
40g butter
2 tablespoons flour
2 cups milk
3 cups tasty cheese, grated
1 cup mozzarella, grated
1 packet dried lasagne sheets
1 cup parmesan, finely grated

Method
1. Preheat oven to 180C.
2. In a large frypan or chef's pan, over medium high heat, heat the olive oil and saute the onion and garlic until softened and translucent. Add the carrot, eggplant and zucchini and mix together. Add the tomatoes, 2 teaspoons salt and sugar and lower the heat to a simmer. Simmer for about 40 minutes, or until the sauce is thickened and the eggplant and zucchini are very soft.
3. Top up the pan with a little bit of water if it is drying out too much before the flavours are rich.
4. The sauce should be fairly think and not too wet.
5. In a medium saucepan over medium heat, stir the flour and butter together until it forms a dough-like substance. Introduce the milk a little bit at a time, stirring until the liquid comes back to being a dough. When all the milk is added, bring to the boil then take off the heat. Add 2 cups of the tasty cheese, taste and season with salt.
6. In a 20 x 30cm (approx) baking dish, spread half the vegetable mixture. Top with one third of the cheese sauce, then lay lasagne sheets over the top. Repeat this process. On top of the second layer of lasagne, pour the rest of the cheese sauce. Scatter with the remaining tasty cheese, mozzarella and parmesan, and bake for 40 minutes or until the top is golden and the pasta soft.
7. Freezer tip: This can be frozen before the baking stage.

Hanna.... and Paris....

Hanna's mother is Deborah Jane
Paris's mother is Deborah Jeanne......

Smoked Salmon Salad

1 teaspoon sea salt flakes
2 teaspoons finely chopped fresh dill
2 teaspoons sugar
2 tablespoons lemon juice
2 (800g) telegraph cucumbers
300g smoked salmon
2 tablespoons light sour cream
6 red cherry tomatoes, cut into eighths
6 yellow teardrop tomatoes, cut into eighths
dill sprigs, for serving, extra

1. Combine the salt, dill, sugar and juice in a large non-metallic bowl.
2. Using a vegetable peeler, peel cucumbers into ribbons; add to the bowl, toss gently to coat. Cover; refrigerate for 40 minutes.
3. Transfer the cucumber ribbons to a sieve over a bowl. Reserve the liquid.
4. Just before serving, divide smoked salmon between serving plates; pile cucumber on top.
5. Combine the sour cream in a small bowl with 2 tablespoons of the reserved liquid; drizzle over the cucumber. Season with freshly ground black pepper.
6. Top with tomatoes and extra dill.

Hungarian Poppyseed Walnut Cake

Recipe by Fast Ed

300g poppy seeds
100g walnuts
200g cake crumbs
2 Tbsp instant coffee powder
250g unsalted butter, softened
80g icing sugar
1 Tbsp ground cinnamon
1 lemon, zested and juiced
7 eggs, separated
½ tsp cream of tartar
140g caster sugar
200g apricot jam

1 Preheat oven to 180°C. Grind the poppy seeds and walnuts in a blender until they thicken and begin to stick to one another. Mix with the cake crumbs and coffee powder, then set aside.

2 Combine the butter, icing sugar, cinnamon and lemon zest in the bowl of an electric mixer and beat on high speed for 3 minutes, until light and creamy. Beat in the egg yolks one at a time, until smooth.

3 Whisk the egg whites to soft peak with the cream of tartar, adding the caster sugar in four stages. Fold half the meringue into the butter mixture, then alternate the remaining meringue with the poppy seed mixture. To finish, fold in the lemon juice. Spoon into a lined 24cm cake tin, then bake for 40 minutes, until firm to touch.

4 Invert the cake onto a wire rack to cool. Spoon the jam into a small saucepan and set over a medium heat. Brush over the cooled cake, then cool until set. Slice with a warm knife, then serve.

Tuna Pasta Bake

1/2 cup (70g) uncooked spiral pasta
20g butter or margarine
2 tablespoons plain flour
1 1/2 cups (375ml) milk
2 cups (230g) grated cheddar cheese
1 cup (185g) frozen green peas
1 cup (185g) frozen corn kernels
1 (425g) tin tuna, drained
1 pinch salt
1/2 cup (60g) breadcrumbs

1. Preheat the oven to 180 degrees C. Bring a pot of lightly salted water to a boil. Add the pasta and cook until tender, about 8 minutes. Drain.

2. Meanwhile, melt the butter in a small saucepan over medium heat. Stir in the flour until smooth. Gradually mix in milk so that no lumps form. Stir constantly until the mixture boils, then mix in half of the cheese. Add the peas, corn and macaroni. Drain the tuna, leaving a small amount of liquid to keep it moist. Flake with a fork and stir into the cheese mixture. Transfer to a casserole dish and top with the remaining cheese. Sprinkle breadcrumbs over the cheese.

3. Bake for 20 minutes in the preheated oven, until sauce is bubbly and cheese is browned.

Moroccan Fish Stew

One and a half kilos fresh white fish
One can coconut milk
Parsley
2 onions, quartered
3 large cloves of garlic, peeled and whole.
1 can chopped tomatoes
4 medium potatoes, thickly sliced
3 carrots, quartered vertically
1/4 tsp. turmeric and 1/4 tsp. cumin
1 Tblsp. paprika
salt and pepper
1/3 cup olive oil
Juice of one lime [or lemon]

Place a small amount of olive oil in the base of a pot.

Place the vegetables in the pot and sprinkle with the dry spices.

Add olive oil and lime juice and a can of coconut milk. The ingredients will release their juices and form a thin, but rich sauce.

Cover the pot and set it over a medium flame. Add the fish after about 20 minutes of simmering. Cook for a further 20 minutes until the fish is done.

Serve it hot, with lemon wedges.

Beef Bourguignon Pot Pie

1 kg beef, cut into small cubes
Flour, for dusting
1 carrot, grated
1 celery stick, finely diced
500ml beef stock
500ml red wine
1 x brown onion finely diced
500g mushrooms cut into small quarters
1 clove of garlic
2 sheets of frozen puff pastry
1 egg
1 tbs water

Roll the beef cubes in flour and place in large pan with some olive oil to seal the meat -   use a high heat until nicely browned. Remove from pan and place on a plate.

In the same pot, fry diced onion and garlic until soft and golden.

Now, add the meat back to the onion. Add mushrooms and the red wine. Bring to the boil and then turn the heat down to simmer for ten minutes.

Now add the stock and let simmer for one hour. The sauce should be thick and rich in consistency. If it is not, combine a little cornflour and water in a bowl and stir into the stew until the right thickness. Let the stew cool slightly.

Heat the oven to 200C. Place the bourguignon in bowls and cover with the defrosted puff pastry - [first make a collar for the bowls with large strips of pastry, using eggwash to stick to pot.  Put a double layered circle of puff pastry as the lid.   Cut a slit in the centre of the pastry and firmly seal around the edges with the back of a fork. Brush with egg wash.

Bake for 30-40 minutes or until the pastry is golden brown.

[Another option is to use mashed potato instead of puff pastry - which will turn it into a Shepherd's Pie]