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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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

Gazpacho

 

Gazpacho - Oxford Tapas Club
Gazpacho – Oxford Tapas Club

Throw in blender:  tomatoes + peppers + cucumber + garlic + onion + bread soaked in water + olive  oil + sherry vinegar + water + S&P

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Gazpacho – Oxford Tapas Club

Chill for a couple of hours

Good with Queen olives

OXFORD TAPAS CLUB – ‘COOKERY SCHOOL’

Gazpacho - Oxford Tapas Club
Gazpacho – Oxford Tapas Club

Welcome to our new ‘Cookery School’ the OXFORD TAPAS CLUB!

Classes focus on the wonderful, unique flavours of Spanish, Catalan & Basque cuisine, with 1 -to-1 and group lesson options available

Drop by & say hola! https://tapascookeryschool.wixsite.com/oxfordtapasclub

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

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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!

 

Chorizo, red pepper and Romesco pizza – Italy meets Spain!

Prepare a batch of pizza dough, using your favourite recipe

Red pepper, chorizo and romesco pizzaMake the Romesco by pounding together in a pestle mortar:  roasted red peppers + toasted almond & hazelnuts + fried bread + cayenne + paprika + garlic + sea salt+ olive oil

Spread over the the prepared Romesco over the pizza base

Red pepper, chorizo and romesco pizza

Finely grate Manchego & slice up some Iberico chorizo bellota

Red pepper, chorizo and romesco pizza

Top the Romesco with sliced ramiro peppers + chorizo + shredded spinach

Red pepper, chorizo and romesco pizza

Sprinkle over some grated Manchego + garlic oil

Manchego and chorizo

Cook on your oven’s highest setting for 7-10 minutes

Red pepper, chorizo and romesco pizza

Spoon over more garlic oil and chopped parsley

Red pepper, chorizo and romesco pizza

Red pepper, chorizo and romesco pizza

Good with an extra dollop of Romesco – shame to waste it!

Red pepper, chorizo and romesco pizza

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

Summer pizzas

Two summer pizzas using tomatoes, basil, ricotta, Parmesan & garlic –

2aa

 

Salad pizza:

cooked base + raw topping = perfect for summer!

Using your favourite dough recipe prepare a pizza base

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Place the base on a baking tray and put under a hot grill for 2-3 minutes each side – or until cooked through

Allow to cool slightly

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Garlic oil = finely chopped garlic + extra virgin olive oil

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For the topping mix together ricotta + grated vegetarian Parmesan + minced garlic + chopped basil + garlic oil + black pepper + sea salt

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 Spread the ricotta mix generously over the cooled cooked pizza base

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Top the ricotta mix with sliced ripe tomatoes

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Mix finely shredded basil into some of the garlic

& drizzle it over the fresh tomatoes

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Do not underestimate how delicious this summer salad pizza is eaten cold! The trick is to allow the garlic oil and ricotta topping time to develop lots of flavour – so it’s a good idea to prepare these the day before or at least a few hours in advance.

But if you’d prefer not to eat it cold then put in a medium-hot oven for 4-5 minutes or until just heated through.

 

Three cheese pizza

Using your favourite dough recipe again & prepare a pizza base

pizza

This time only cook one side under a hot grill – this helps achieve the ‘blistered’ look and taste you get when using a traditional pizza oven

Remove the par-cooked pizza base and then switch your oven from grill setting to oven mode and allow it to heat up on its highest temperature

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Spread a small amount of prepared tomato sauce over the base

Top with dollops of the ricotta Parmesan &  basil mix and sliced mozzarella

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 To liven this up a bit I’ve added olives and capers

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Drizzle over some garlic oil

& sprinkle on a little oregano

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Cook for 3 to 4  minutes or until the mozzarella is bubbling and the base crisp

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Good just as it is or add some vegetarian Parmesan shavings

& more shredded basil

Summer pizza 3

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summer pizza 2017

 Buon appetito!