Vegetarian Lasagna

Stuff

Vege Sauce

  • 2 Tblsn olive oil
  • 3 large carrots, fine diced (about 1 cup)
  • 1 or 2 medium onion, fine diced
  • 4 – 5 cloves garlic, fine diced
  • 2 sticks celery, fine diced
  • 1 medium red capsicum, fine diced
  • Stalks from small bunch of fresh basil, fine chopped
  • Stalks from good handful of parsley, fine chopped
  • 2 medium zucchini, chopped
  • About 300g baby spinach
  • Salt and pepper to taste
Tomato Sauce
  • 2 x 400g can diced tomatoes
  • 100g tomato paste
  • 2 Tblsn olive oil
  • 1 medium onions, fine diced
  • 2 cloves garlic, fine diced
  • ¼ tspn chilli flakes – optional
  • Salt and pepper to taste

Cheese Sauce

  • 700g ricotta cheese
  • 2 eggs, beaten
  • ½ tspn ground pepper
  • 2 tbsn parsley, fine chopped
  • 100 g parmesan cheese, fine grated
  • 200 g mozzarella cheese, grated
  • Salt and pepper to taste
  • Sheet lasagna, softened (as per packet instructions)
  • 200 g mozzarella cheese, grated
  • 50 g parmesan cheese, fine grated

Method

Vege Sauce

  • Heat olive oil in large high side pan or heavy base pot.
  • Add the onion, garlic, carrots, celery, capsicum, basil stalks and parsley stalks. Gently cook very slowly until onion is soft – stir very regularly to avoid burning. Approx 10 minutes
  • Add spinach in batches  – cook until spinach is wilted – approx few minutes
  • Add salt and pepper to taste
Tomato Sauce
  • Heat olive oil in large high side pan or heavy base pot.
  • Add the onion, garlic & chilli. Gently cook very slowly until onion is soft – stir very regularly to avoid burning. Approx 10 minutes.
  • Add tomatoes, tomato paste & sugar – bring to boil and simmer covered with a sieve until thick and “jam like” approx 1/2 hour
  • Add salt and pepper to taste

Cheese Sauce

  • Combine the ricotta cheese, eggs, parsley, 100 g parmesan cheese and 200 g mozzarella cheese
  • Add salt & pepper to taste

Assemble

  • Layer of vege sauce
  • Layer of tomato sauce
  • Layer of cheese sauce
  • Single layer of sheet pasta
  • Repeat in same order – finish with cheese sauce
  • Sprinkle over top with remaining 200 g mozzarella cheese & 50 g parmesan
Bake at 180 degrees for ½ to ¾ an hour until golden brown top

 

Mee Goreng

Stuff

  • 150g dry egg noodles or 300g pre-cooked Udon noodles
  • 2 Tbspn Sriracha
  • juice of 1 good size lime
  • 80ml kecap manis (Indonesian sweet soy sauce)
  • 2 Tbspn light soy sauce
  • 1 – 2 Tbspn oil
  • 200-300g chicken thigh – cut into strips
  • 1 – 2 cloves garlic – sliced
  • 2 eggs – lightly beaten
  • 4 spring onions – thinly sliced
  • 200g Park Choo – thinly sliced
  • 100g fresh bean sprouts
  • Crispy fried shallots
  • SambaI chilli jam – optional
  • Fine sliced fresh red chilli – optional
Method
  • If Dry noodles – cook as per packet instructions. Drain, rinse & set aside
  • Combine the Sriracha, lime juice, kecap manis & soy sauce – set aside
  • Heat oil in a wok – cook the chicken until almost cooked. Ass the garlic & continue to cook chicken is only just cooked thru. Remove from wok
  • Wipe the wok clean – reheat
  • Add the egg – cook until just cooked. Add spring onion, pak choy, noodles, chicken, and sriracha mixture. Cook, tossing, for 2 minutes or until heated through and everything is well coated in the sauce. Stir through bean sprouts
  • Divide between serving bowls – Top with fried onions, sambal, chilli and extra spring onion, and
Serve immediately

Lemon Risotto

Stuff

  • 1 litre chicken stock
  • 3 1/2 Tblsn butter
  • 1 1/2 Tblsn olive oil
  • 2-3 large shallots, chopped
  • 2 cups arborio rice
  • 100 ml dry white wine
  • 1 cup freshly grated Parmesan cheese
  • 2 Tblsn chopped fresh parsley
  • 2 Tblsn fresh lemon juice
  • 4 tspn grated lemon rind
  • salt & pepper

Method

  • Bring stock to simmer in large saucepan over medium heat. Reduce heat to low; cover to keep warm.
  • Melt 1 1/2 tablespoons butter with oil in heavy large saucepan over medium heat. Add shallots and sauté until tender – about 6 minutes.
  • Add rice – stir 1 minute.
  • Add wine and stir until evaporated – about 30 seconds.
  • Add 1 1/2 cups hot stock – simmer until absorbed, stirring frequently. Add remaining broth 1/2 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is creamy and tender – about 35 minutes.
  • Stir in cheese and remaining 2 tablespoons butter.
  • Stir in parsley, lemon juice, and lemon peel.
  • Season with plenty of salt and pepper.

Coriander Lime Chicken & Zucchini “Spagetti”

This recipe need a Spirallizer

Stuff

  • 2 Skinless Chicken breasts, skin removed and cut into double bite size
  • 3 or 4 Limes, juice all & zest of 1 or 2
  • 4 to 6 cloves Garlic, minced
  • 1 Tblspn Olive Oil
  • 2 tspn Cumin
  • 4 Zucchini
  • 1/4 cup Corriander, snipped

Method

  • Cover the chicken lime juice – marinate for 10 minutes
  • Heat olive oil into a large pan – add the chicken in single layer. Do not turn yet
  • When the chicken has browned on the bottom sprinkle it with Cumin –  allow it to cook to about halfway thru
  • While chicken cooking – spirallize the Zucchini (don’t do too early)
  • Flip the chicken and allow to cook a couple more minutes to brown and then reduce the heat – sprinkle in the garlic and lime zest. Stir it a little.
  • Once chicken is cooked add lime juice and stir all up.
  • Remove the chicken to a bowl and put a little more olive oil in the pan carefully and add in the Zucchini.
  • Stir the Zucchini till it starts to brown a little – add more spices as desired.
  • Put chicken back in the pan to mix it up and add Corriander

Congee

Stuff

  • 1/2 cup rice
  • 4 cups water (or mild chicken/vege stock – not too strong)
  • 2 chicken breasts, thinly slice
  • 4 or 5 shiitake mushrooms, thinly sliced
  • 1 tblsn garlic, grated fine
  • 1 tblsn ginger, grated fine
  • 1 tblsn soy sauce
  • 1 tblsn oyster sauce
  • 1/2 tspn ground black pepper (to taste)

Method

  • Combine all stuff in a large saucepan – bring to the boil.
  • Cover and turn down to gentle simmer.
  • Simmer until all water is absorbed

Chicken Pasta Bake

Stuff

  • 2 chicken breasts, cooked, diced approx 2 cm
  • 3 tblspn olive oil
  • 1 onion, medium diced
  • 2 carrots, medium diced
  • 2 celery sticks, medium diced
  • 5 cloves garlic, fine diced or grated
  • 300 g dry orzo pasta or spaghetti broken into 3 cm long
  • 2 tblspn tomato paste
  • 2 cups vegetable stock
  • 1/4 cup fresh oregano
  • 200 g fresh mozzarella. dices approx 1 cm
  • 1 cup grated parmesan cheese
  • 3-4 tomatoes, sliced
  • 1 tspn dry oregano
  • salt and pepper
  • fresh chopped parsley – to serve

Method

  • pre-heat oven 200 degrees
  • Heat oil in large fry pan – cook onion, carrots & celery approx 10 minutes until just tender
  • Add the garlic – cook another 2 minutes
  • Add the pasta and tomato paste – mix well and cook another 4 minutes
  • Remove from heat – stir in the cooked chicken, stock, fresh oregano, mozzarella, parmesan cheese & plenty of salt and pepper. Mix well.
  • Transfer to an oiled baking dish. place sliced tomatoes on top and sprinkle with dried oregano
  • Bake for 45 – 50 minutes

Spaghetti Carbonara

Stuff

  • 250 g Spaghetti (or whatever pasta you want)
  • 1 tsn butter
  • 1 shallot, finely chopped – alternative onion or leek (white only)
  • 2 cloves garlic, finely chopped
  • 5-6 rashers streaky bacon, diced small
  • 2 eggs
  • 150 ml single cream
  • 40 g Parmesan, finely grated

Method

  • Cook the pasta following the packet instructions.
  • Heat a knob of butter in a small frying pan and cook the shallot, garlic and bacon for 5-7 minutes until golden.
  • Beat together the eggs, cream, most of the Parmesan and plenty of ground black pepper.
  • Drain the spaghetti and return to the pot – off the heat.
  • Add the shallot, garlic and bacon – stir quickly
  • Add the egg, cream and cheese mixture and toss together until the pasta is evenly coated.

Serve

Divide between two bowls then scatter Parmesan over, with a grinding of black pepper to serve

Quantities

2 people