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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Baked squash stuffed with quinoa & halloumi

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Hollow out squash & par-bake

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Saute the scooped out squash & garlic in olive oil

Fill the par-baked squash with the sauteed squash + cooked quinoa + skinned seeded tomatoes + blanched spinach + chopped marinated olives + chives + dill + paprika + diced +  halloumi

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Return to oven and cook through

Chestnut flour pancakes with creamy mushroom & chive filling

chesstnuts pancakkes

Vegetarian & gluten free

 Chestnut flour pancakes

For the mushroom filling:

Slice mushrooms & sauté in light olive oil

When golden add a little finely chopped garlic & cook for a minute or two

Add a big splash of dry sherry + water + sprig of thyme + sea salt + pepper

 Chestnut flour pancakes

Simmer until the liquid has reduced by half

Add corn flour to thicken the sauce

When cooked through remove the thyme sprig & add a spoonful of mascarpone + chopped chives

chestnut pancakes

For the chestnut pancakes:

120g chestnut flour
80g gluten free flour – I used chickpea flour
1 teaspoon baking powder (optional)
pinch of salt
1 egg
150ml milk
150ml cold water

Mix together all the ingredients to make a thin batter – add more liquid if necessary
Leave to rest in fridge for 5 minutes
Put  1/3 of ladleful of batter into a hot lightly oiled non-stick frying pan
Quickly swirl the batter around to cover the bottom of the pan
Cook for 2 minutes over a medium-high heat
Flip and cook for another minute
Cook the rest of the batter & keep the pancakes warm

—-

Preheat fan oven to 180°C
Spoon 2 tablespoons of the filling down the centre of a pancake & roll it up
Place in a buttered oven proof dish
Repeat with remaining pancakes & filling
Sprinkle over grated vegetarian ‘Parmesan’ mixed with chopped chives & black pepper.

I used Tesco Everyday Italian hard cheese which is suitable for vegetarians

chestnut pancakes with mushroom filling

Bake for 15 minutes or until piping hot & the cheese is golden

Goes well with balsamic dressed rocket salad

chestnut pancake

Tip:

If making sweet pancakes then use 100% chestnut flour which is naturally sweet and omit the salt. Goes great with Nutella  (or homemade cocoa/cacao toasted hazelnut & vanilla spread) + sliced bananas + vanilla ice cream!

 

Seitan sage and thyme vegan ‘sausages’

First batch of seitan sage and thyme ‘sausages’ from the ‪‎test kitchen‬ – delicious and made from scratch! Now on to homemade red pepper ketchup . . . . .

seitan sausages

4

Sage and spring onion make great breakfast sausages too

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#testkitchen
#vegan
#seitan

Gluten-free Cheddar, mushroom and chive tartlets

Gluten free mushroom and chive tarts 2

Easy tarragon potted ham

Potted ham

Shred the meat of a cooked smoked or unsmoked gammon joint

Blend together the shredded ham + butter (at room temp) + Dijon mustard + white pepper in a food processor

When your desired consistency is achieved remove the blade from the processor bowl and stir in finely chopped parsley, chives & tarragon

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Pack this mixture into ramekins

Top with clarified butter & chill ’til set

Potted ham

Ideal for a simple lunch, supper or dinner party starter!