Red lentil & mushroom lasagne

For the sauce

Make a traditional beef ragu or Bolognese sauce using your favourite recipe but substitute red lentils for minced beef  – be careful not to over cook the lentils!

For the mushroom layer

Pan-fry sliced mushrooms in olive oil
When they have released & reabsorbed their water add some finely chopped garlic & chives to the pan
Fry for a couple of minutes on a medium heat
Season with salt & pepper

For the lasagne

Spoon 1/3 of the lentil sauce into a oven-proof dish
Cover with lasagne sheets
Make a béchamel/white sauce and drizzle 1/4 of the sauce over the lasagne sheets
Sprinkle over some grated mature cheddar
Add another layer of lasagne sheets
Spread the cooked mushroom & chive mixture over the lasagne
Drizzle over another 1/4 of the béchamel/white sauce and some more grated mature cheddar
Repeat until you have used up your ingredients and finish with the remaining white sauce and more grated Cheddar

Cook for about 40 minutes at 200C/400F/Gas 6 or until the pasta is soft, the cheese is golden and the sauce bubbling!

This dish freezes well both cooked and uncooked.

Variation

Use kidney beans instead of lentils & add some chilli and ground cumin to the ‘ragu’
Add a little chopped fresh coriander to the mushroom mix
Use flour tortillas cut to size instead of lasagne sheets
Use a combination of mature Cheddar and grated mozzarella

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Cheddar, dill & beer loaf

Ingredients
360g organic flour – either all white or ½ white & ½ brown
120g mature Cheddar – grated
2 tablespoons finely chopped dill (or substitute chives if you prefer)
½ teaspoon local honey
2 teaspoons baking powder
300ml pilsner/lager at room temperature (non-alcoholic works too)
1.5 teaspoons salt
Butter at room temperature


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Method
Combine the flour/s, baking powder, dill, salt and Cheddar
Stir in the pilsner & honey
Pour into a buttered loaf tin and brush the top with a little oil or butter
Bake at 190C for about 35-40 minutes or until an inserted skewer comes out clean
However tempted you are to eat this loaf, allow it to cool on a rack for at least 15 minutes before slicing!

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This loaf works well using gluten free flours (e.g. Doves Farm) and lager (e.g.Estrella Damm Daura Gluten Free Lager or Celia Organic Gluten Free Lager)

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Perfect with lots of butter!

& makes a fine tuna mayo sandwich too!

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Tuna + mayonnaise + capers + cucumber + lemon + black pepper, et voila!

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Spinach & puy lentil burgers

 

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Cooked puy lentils + chopped blanched spinach + finely sliced spring onions + minced garlic + chopped chillies to taste + grated mature Cheddar + chopped parsley

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Paprika + mustard powder + thyme + ketchup + breadcrumbs +  beaten egg + S&P

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Mix together

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Form into burgers & chill for  a while

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Shallow fry until cooked through

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Tuck into a pitta & top with red onion + gherkin + tomato + lettuce + Emmental cheese

Gluten-free Cheddar, mushroom and chive tartlets

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Something warm for the weekend . . . . . . . .

Moroccan spiced lentil soup
with courgette, feta & mint fritter, & coriander salt flatbread
 
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 Chicken, carrot, potato, parsley &barley broth

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Irish potato and parsley soup – with mini Croque Monsieur