Ingredients:
For the veggies:
1-2 cloves of garlic, roughly chopped
1 red onion. roughly chopped
1 courgette (aka zucchini), sliced into circles, then quartered.
6-8 button mushrooms, roughly sliced. (amount depends on the size).
2 eggs
dash of soy milk (or whatever milk you use)
For the tomato sauce:
8-10 cherry tomatoes, cut in half and then quartered
1 tsbp tomato puree
herbs and spices (I used 2 tsp herbs de provence and 2 tsp chinese five spice).
4-5 lasagne sheets, depending on the size of your lasagne dish.
Vegetarian cheddar cheese
Vegetarian blue cheese
oil, butter, salt and pepper for cooking.
Method:
1. Place a dash of oil into a heavy pan or wok, add some butter, salt and pepper and let the butter melt.
2. When the butter has melted put all the veggies into the wok and cook slightly on a hot heat. Stirring ocassionally.
3. Whisk the eggs with the milk and add to the veggies a bit at a time, stirring each time after adding. Usually takes 3 times to add this mixture.
4. Place the mixture into a lasagne dish.
5. Put the oven on at 200°C, 400°F or Gas Mark 6
6. Make the tomato sauce.
7. Place a dash of oil into a heavy pan or wok, add some butter, salt and pepper and let the butter melt.
8. When the butter has melted put the tomatoes in and stir, let it sit on a high heat until the skin is coming off the tomatoes and it's bubbling away.
9. Put in the tomato puree and stir.
10. Add the herbs and spices and stir.
11. Layer the lasagne on top of the veggie mix.
12. Place the tomato sauce on top of the lasagne sheets.
13. Grate a mix of vegetarian cheddar and blue cheese over the top of the lasagne.
14. Put in the oven for 15 - 25 mins
14. Eat and enjoy.
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Note: You can put whatever veggies you like into this. I just used what I had.
If you have no lasagne sheets you could easily make this into a pasta bake, just use pasta instead of lasagne sheets. Though you would need to cook the pasta first.
Saturday 23 February 2013
Sunday 3 February 2013
Key Lime Pie
Ingredients:
225g (8oz) Digestive Biscuits
75g (3oz) butter, melted
1 x 395g tin of condensed milk
3 medium egg yolks
finely grated zest of 3 and half limes and
the juice of 4 limes. Keep half a lime back to decorate.
284 mil (10floz) whipping cream
1 tbsp icing supar
1/2 coarsly grated lime zest to decorate.
You will also need one 8" / 22cm loose bottomed tart tin.
Method:
1. Heat the oven to 160°C, 325 °F , Gas Mark 3.
2. Leave the eggs out at room temperature.
3. Place the biscuits into a blender and blend until smooth. Or place them in a strong bag and hit them with a rolling pin.
4. Place the blended biscuits into a mixing bowl.
5. Place the butter into a pan on a low heat and watch it until it melts. DO NOT let it burn.
6. When the butter is fully melted, take it off the heat and add it to the biscuits. Mix well.
7. Place the biscuit and melted butter mix into the bottom of the tin and smooth the base with the back of a spoon.
8. Lift the tin BY THE SIDES and place in the oven ontop of a metal tray. Leave in the oven for 10 mins. After 10 mins remove from the oven and cool at room temperature.
Meanwhile make the filling.
9. Seperate the egg yolks into a mixing bowl, placing the egg whites into a seperate bowl (Not used in this recipe). Whisk the egg yolks for 1 min with an electric whisk.
10. Add the condensed milk and whisk for 3 mins.
11. Add the finely grated zest of 3 and a half limes and the juice of 4 limes and whisk again for 3 mins.
12. Pour the filling mix into the cooled base and with a spatula carefully spread it ontop of the base.
13. Lift the tin BY THE SIDES and place in the oven ontop of a metal tray. Leave in the oven for 15 mins.
14. Cool at room tempertaure for 1 hour, then put it carefully in the fridge to chill for 3 hours or overnight.
Before you serve, make the topping.
15. Carefully remove the pie from the tin and put it on a serving plate.
16. Whip the cream with the icing sugar until the mixture is thick and when you turn the bowl upside down the mixture does not come out.
17. Using a spatula carefully spread the cream over the top of it.
18. Coarsly grate one half of lime zest on top for decoration.
19. Slice, eat and enjoy!
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The above is an amended recipe, the original recipe can be found here
225g (8oz) Digestive Biscuits
75g (3oz) butter, melted
1 x 395g tin of condensed milk
3 medium egg yolks
finely grated zest of 3 and half limes and
the juice of 4 limes. Keep half a lime back to decorate.
284 mil (10floz) whipping cream
1 tbsp icing supar
1/2 coarsly grated lime zest to decorate.
You will also need one 8" / 22cm loose bottomed tart tin.
Method:
1. Heat the oven to 160°C, 325 °F , Gas Mark 3.
2. Leave the eggs out at room temperature.
3. Place the biscuits into a blender and blend until smooth. Or place them in a strong bag and hit them with a rolling pin.
4. Place the blended biscuits into a mixing bowl.
5. Place the butter into a pan on a low heat and watch it until it melts. DO NOT let it burn.
6. When the butter is fully melted, take it off the heat and add it to the biscuits. Mix well.
7. Place the biscuit and melted butter mix into the bottom of the tin and smooth the base with the back of a spoon.
8. Lift the tin BY THE SIDES and place in the oven ontop of a metal tray. Leave in the oven for 10 mins. After 10 mins remove from the oven and cool at room temperature.
Meanwhile make the filling.
9. Seperate the egg yolks into a mixing bowl, placing the egg whites into a seperate bowl (Not used in this recipe). Whisk the egg yolks for 1 min with an electric whisk.
10. Add the condensed milk and whisk for 3 mins.
11. Add the finely grated zest of 3 and a half limes and the juice of 4 limes and whisk again for 3 mins.
12. Pour the filling mix into the cooled base and with a spatula carefully spread it ontop of the base.
13. Lift the tin BY THE SIDES and place in the oven ontop of a metal tray. Leave in the oven for 15 mins.
14. Cool at room tempertaure for 1 hour, then put it carefully in the fridge to chill for 3 hours or overnight.
Before you serve, make the topping.
15. Carefully remove the pie from the tin and put it on a serving plate.
16. Whip the cream with the icing sugar until the mixture is thick and when you turn the bowl upside down the mixture does not come out.
17. Using a spatula carefully spread the cream over the top of it.
18. Coarsly grate one half of lime zest on top for decoration.
19. Slice, eat and enjoy!
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The above is an amended recipe, the original recipe can be found here
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