So, another one for all the vegetarians out there. Was very tasty, and extremely quick and easy to make. A must try recipe…
1 cup grated parmesan cheese
500g ricotta cheese
1/2 cup grated mozzarella
1/2 cup grated cheddar cheese
500g frozen spinach leaves
1 tsp sea salt
2 cups diced tomatoes (from a can)
10 – 15 cherri tomatoes
Preheat your oven to 200 degrees Celsius.
Defrost the frozen spinach on a low setting in a microwave if you have not had time to let it defrost gradually during the day. Defrost until the spinach is loose, and no longer a solid frozen block. Add the spinach, salt, ricotta and parmesan cheese in a bowl and mix well. Now you can start the layering.
Firstly start with a layer of the lasagna sheets at the bottom of the oven proof dish. Next a layer of the spinach mixture, and then a thin layer of the diced tomato. Start the process again, layer of lasagna sheets, layer of the spinach mixture and then, before adding the rest of the diced tomato, add another layer of lasagna sheets. Top with the remainder of the diced tomato and cover with the grated cheddar and mozzarella. Lastly, place the cherri tomatoes on top of the cheese. Do not cut, leave them whole. They will become nice and juicy.
Bake in the pre heated oven for 30 – 40 minutes, or until the cherri tomatoes are soft and the top has reached the crispiness you prefer. Darran likes to have it very crispy as you can see in the photo. Serve hot, and enjoy.
I absolutely love spicy food, which is why I love Moroccan food so much. I decided this Saturday to go and buy a Tagine and make a Moroccan dinner for my hubby and some friends. So, off I went, and found a really nice one at Tangs in Orchard road. Came home, and started the cooking procedure. The result was delicious. From a South African’s point of view, it is very much like a South African “potjie kos”. This recipe would also be suitable to make in a non stick wok.
6 medium sized potatoes
20 ml olive oil
1 kg cubed beef
1 cup baby corn sliced in half
2 zucchini’s sliced
2 cups mushrooms, quartered
2 onions, chopped
2 tomatoes, chopped
1/2 cup flat leaf parsley, chopped
1 tsp turmeric
3 tsp paprika
1 tsp ground cumin
1 tsp ground ginger
1 tsp grounded black pepper
1 tsp salt
250 ml beef stock
Peel the potatoes, and cut into smaller pieces. Boil in salted water for 10 – 15 minutes. While the potatoes are boiling fry the meat and 10 ml olive oil in the tagine until the meat is brown on all sides. Set the meat and all the juices aside. Heat the remaining 10 ml olive oil in the tagine and add the onion. Fry until the onion is soft. Add all the spices and fry for 1 minute. Add the meat, vegetables including the potatoes, beef stock and lastly add the chopped flat leaf parsley. Close up the tagine and leave to simmer for 1 hour. Serve with your choice of couscous or rice. Absolutely divine, so enjoy.
Results after 1 hour of simmering.
Across Asia people can get very creative when it comes to rice dishes. I decided to try and create a yummy snack of my own. It is a bit of work, but well worth it, and I think, quite an interesting combination that works beautifully.
2 cups cooked rice
3 tbsp pitted black olives
approximately 30 spinach leaves
10 pieces of streaky bacon each strip cut in half
30ml balsamic vinegar
30 ml Egyptian dakah
30 ml light soya sauce
Combine the cooked rice and olives. Take a spoonful of the rice mixture and roll into a small ball. Wrap with two spinach leaves and then wrap with a piece of bacon. Use a toothpick to keep everything in tact and place on a oven proof tray. Bake at 180 degrees Celsius until the bacon is cooked and crispy. Serve with the soya sauce on the side and with some sliced pita bread, balsamic vinegar and Egyptian Dakah. I also added some spicy chicken. Enjoy!