Category: Uncategorized

Best Vegetarian Lasagne

 This vegetarian lasagne recipe stars smoky-sweet roasted vegetables, creamy and melty cheeses and a tangy tomato sauce. Start the week off right and serve up this one as a tasty Meatless Monday meal.

INGREDIENTS

Roasted Vegetables:

1 large leek, white and light green parts, chopped

1 small red onion, chopped into ½” pieces

3 cloves garlic, peeled and roughly chopped

1 fennel bulb, chopped into ½” pieces

2 carrots, sliced into thin rounds

Handful baby Bella mushrooms, stemmed and halved

1 zucchini, sliced into ¼”-thick half moons

1 pint cherry tomatoes

Salt and pepper to taste

Ricotta Filling:

1 container Whole Milk Ricotta Cheese

1/4 cup chopped fresh Italian flat-leaf parsley

2 eggs

Salt and pepper to taste

Lasagne

1 Pack whole wheat lasagne

4 cloves garlic

1/2 cup water

1 tablespoon olive oil

2 cups grated provolone cheeseChopped fresh Italian flat-leaf parsley for garnish

DIRECTIONS

Preheat oven to 180 degrees. Line a large baking sheet with parchment paper.

To prepare roasted vegetables, toss the vegetables on the baking sheet with oil, salt and pepper. Roast for 25-30 minutes, or until golden brown and tender, stirring halfway through cook time. Remove from heat. 

Meanwhile, cook jarred tomatoes, garlic, water and olive oil in a large saucepan over high heat. Bring the ingredients to a boil and then simmer until combined, about 25 minutes. Remove garlic and discard.

To prepare the filling, combine ricotta, ¾ cup Parmigiano-Reggiano and parsley in a mixing bowl. Mix in the eggs. Salt and pepper to taste.

Spread 1/3 of marinara sauce over the bottom of a baking dish. Arrange lasagne sheets over sauce, overlapping to fit. Dollop with ricotta mixture. Layer with roasted vegetables. Evenly sprinkle with 1/3 of the grated provolone. Spoon another 1/3 of marinara sauce over the cheese, using a spatula to cover. Repeat layering: lasagne noodles, dollops of ricotta mixture, roasted vegetables and grated cheese.

Top with remaining lasagne sheets, 1/3 of marinara sauce, 1/3 of grated provolone, remaining grated Parmigiano and parsley.

Cover dish with foil and bake for 45 minutes. Uncover and bake for another 10 minutes, or until cheese is hot and bubbly.

Let lasagne stand for 10 minutes. Serving sprinkled with parsley.

Warm Winter Negroni

Adding oranges to this drink brings a rich fruitiness for a warm taste sensation

INGREDIENTS

195g caster sugar

1 orange, cut into 5mm slices, plus juice of 2 oranges

1 tbs juniper berries (optional)

Ice cubes, to serve

1 cup (250ml) gin

1 cup (250ml) red vermouth

1 cup (250ml) Campari

METHOD

Place 1/2 cup (110g) sugar in a shallow bowl. Dip both sides of orange slices in sugar. Grease a large non-stick frypan and place over medium heat. Add orange slices and cook, turning once, for 2-3 minutes each side or until dark and caramelised. Transfer to a tray lined with baking paper and cool completely.

Place juniper, orange juice and remaining 85g caster sugar in a small saucepan over medium-low heat and stir to dissolve sugar. Bring to a simmer and cook for 5 minutes or until thickened.

Fill serving glasses with ice cubes. Combine gin, vermouth and Campari in a large jug. Divide among glasses, top with warm syrup and caramelised orange, and serve immediately.

GINGER MINGER

Lemon and ginger go hand-in-hand. And while the partnership is typically used to ward away illness, there’s nothing to say that the duo can’t be the key flavour to a zesty

INGREDIENTS

30ml Gin

25ml homemade Root Ginger syrup

25ml fresh lemon juice

A dash of Peychaud’s Bitters

Dehydrated root ginger dust (to garnish)

GINGER SYRUP

1kg fresh root ginger

1L water

600g white sugar

METHOD

To make the ginger syrup: Blend 1kg fresh root ginger with 200ml water.

Add the ginger mix to 800ml water and 600g white sugar. Simmer until reduced before straining 90% of ginger pulp and chilling in fridge.

Add all of the liquids to a cocktail shaker over ice.

Shake hard!

Double strain into a chilled martini glass.

Garnish with the root ginger dust and an edible flower.

Espresso Tini

This warm cocktail is big in flavour and in theatrics. Tiramisu rocks adorn this coffee-infused vodka martini making it one killer drink just in time for the weekend. Cheers!

INGREDIENTS

45ml Vanilla Infused Vodka

30ml Espresso Coffee

15ml Licor 43

10ml Maple syrup

2 drops of Mirin

Cocoa powder (for dusting)

FROZEN TIRAMISU ROCKS

4 egg yolks

60g mascarpone cheese

300g cream

90g espresso

45g sugar

METHOD

To create rocks, whip ingredients with force until firm. Pipe mix into a container and freeze overnight.

Mix shake ingredients using stick blender, pour into coupe glass.

Break tiramisu mix into small rock-like shapes and add to coupe glass. Dust with cocoa powder.

Caramel and Apple Hot Toddy with Cinnamon

Everybody knows there is no better way to warm up than with a hot toddy by the fireplace.

INGREDIENTS

2/3 cup (150g) caster sugar

2/3 cup (165ml) apple juice

4 cinnamon quills

2/3 cup (165ml) apple pie liqueur (we used Moreau brand – substitute Calvados)

Whipped cream, to serve

Ground cinnamon, to dust

METHOD

Place sugar in a medium heavy-based saucepan over high heat with 1 tbs of water. Cook, swirling pan, for 5-6 minutes or until golden and caramel. Using a metal spoon (and being mindful of the steam), stir in 2 cups (500ml) water and swirl pan until caramel and water are combined. Stir in apple juice and cinnamon quills, then stir in the liqueur.

Divide among glasses, spoon over whipped cream and dust with cinnamon to serve.

Blender Hollandaise Sauce

The most difficult  sauce now made so easily in a blender pre-warmed with hot water instead of whisking on the stove top.

INGREDIENTS

2 ¹/₂ sticks butter

2 egg yolks

2 tablespoons fresh lemon juice

¹/₄ teaspoon salt and black pepper (more, to taste)

¹/₈ teaspoon cayenne pepper

¹/₂ teaspoon dry ground mustard

A pinch of white pepper

DIRECTIONS

Melt the butter on the stove or in the microwave until piping hot.

Warm the blender bowl by filling with hot water and then emptying and drying the bowl.

Add the egg yolks, lemon juice, cayenne, salt, white pepper and mustard and blend at medium speed. 

Slowly drizzle in the hot melted butter with the machine still running until emulsified.

Cheesy Bacon and Egg Roll-Ups

No bread? No problem. This is a total winner that is really satisfying.

INGREDIENTS

6 large eggs

2 tbsp. milk

1/4 tsp. garlic powder

Kosher salt

Freshly ground black pepper1 tbsp. 

butter

1 tbsp. finely chopped chives

12 slices bacon

shredded cheddar

DIRECTIONS

In a large bowl, whisk together eggs, milk, and garlic powder and season with salt and pepper. 

In a non stick skillet over medium heat, melt butter. Add eggs and scramble, 3 minutes, then stir in chives. 

On a cutting board, lay out three strips of bacon. Sprinkle the bottom third with cheddar and top with a large spoonful of scrambled eggs. Roll up tightly. Repeat with remaining cheese and eggs.

Return skillet to heat and add bacon roll-ups seam side down. Cook until crispy on all sides, then transfer to a paper towel-lined plate until ready to serve.

Burrito Avocados

Who doesn’t love avo?! This is so delicious and so fun and easy to make.

INGREDIENTS

1 tbsp. extra-virgin olive oil

1/4 onion, finely chopped

250grams ground beef

1/2 tsp. chili powder

1/2 tsp. ground cumin

1/2 tsp. garlic powder

Kosher salt

Freshly ground black pepper

1/2 c. frozen mielies

2 avocados, halved and peeled

sliced Cheddar

sliced Monterey Jack

2 tsp. freshly chopped cilantro, for garnish

1/4 c. quartered cherry tomatoes

sour cream, for garnish

DIRECTIONS

In a large skillet over medium heat, heat oil. Add onion and cook until soft, about 5 minutes. Add ground beef, breaking up the meat with a wooden spoon. Cook until beef is no longer pink, about 6 minutes. Drain fat. 

Return skillet to heat and stir in spices, season with salt and pepper, and stir in frozen corn. Cook until corn is warmed through, 2 to 3 minutes more. Remove from heat. 

Line up chopsticks on either side of avocado, then carefully make slices 1/4” apart, making sure your knife hits the chopsticks. Repeat with remaining avocado. 

Place avocado on serving plate. Place slices of cheese between each cut, then top with ground beef mixture. Top with sour cream, garnish with cilantro and serve.

Huevos Rancheros

So easy and just so darn delcisious. All made simply in one skillet.

INGREDIENTS

FOR THE HUEVOS RANCHEROS:

1 tbsp. extra-virgin olive oil

1 onion, chopped

1 tsp. cumin

1 tsp. chili powder

kosher salt

1 c. black beans, drained and rinsed

1 c. salsa

1 c. Shredded Monterey Jack

4 large eggs

FOR SERVING:

4 corn tostadas

1 avocado, sliced

1 tbsp. freshly chopped cilantro

Hot sauce

sour cream

DIRECTIONS

Preheat oven to 400º.

In a large skillet over medium heat, heat oil. Add onions and cook until soft, 5 minutes. Season with cumin, chili powder, and salt.

Add black beans and salsa to skillet and stir to combine.

Sprinkle all over with cheese, then create four wells with a spoon and crack in eggs. Season with salt.

Bake until egg whites are set and yolks still runny, 8 to 10 minutes.

Plate on top of tostada. Garnish with avocado and cilantro, then drizzle with hot sauce and sour cream.

Falafel Waffles

These take falafel to a new level. The crispy textured exterior and warm inside with have you craving more.

INGREDIENTS

1 box falafal mix

1/2 c. olive oil

1 large egg, beaten

1/2 small red onion, thinly sliced

1 c. packed fresh cilantro leaves

1 c. packed fresh parsley leaves

3 tbsp. lemon juice

2 tbsp. red wine vinegar

1 seedless English cucumber, sliced

1 can mixed cherry tomatoes, cut into halves

3 pieces feta cheese, cut into small cubes

Dill leaves, for garnish

DIRECTIONS

In a large bowl, to falafel mix, add 1/4 cup olive oil and egg along with water as label directs, stirring to combine. Let stand 15 minutes. Meanwhile, soak onion in cold water.

Preheat waffle maker. In a food processor, pulse cilantro, parsley, lemon juice, vinegar, and 1/2 teaspoon pepper until finely chopped, scraping down the sides of the bowl occasionally. With the machine running , add remaining oil. Transfer half of the vinaigrette to a large bowl along with the cucumber, tomatoes, and feta. Toss to combine; set aside. Reserve remaining vinaigrette.

Spray the waffle maker with non stick cooking spray. Add a heaping tablespoon of falafel mix to the waffle maker; repeating to form 4 small mounds. Close the waffle maker, pressing the top down gently. Cook 3 to 5 minutes or until deep golden brown and crisp. Repeat with remaining falafel mix. Drain onion and add to salad. Serve falafel with salad; drizzle with reserved vinaigrette.