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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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

Spinach & puy lentil burgers

 

lentil-burger-sugarpepper-cooks-oxford

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

lentil-burger-sugarpepper-cooks-oxford

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

lentil-burger-sugarpepper-cooks-oxford

Mix together

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Form into burgers & chill for  a while

lentil-burger-sugarpepper-cooks-oxford

Shallow fry until cooked through

lentil-burger-sugarpepper-cooks-oxford

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

Baja California fish tacos

Fish taco

Salsa cruda/pico de gallo – diced seeded tomatoes + green chilli + coriander (optional) + red onion + lime juice + salt

fish tacos

Guacamole – scoop out the avocado flesh & mash coarsely

Add diced seeded tomatoes + chilli + red onion

Squeeze in some lime juice + minced garlic + salt

Guacamole

For the fish – cut any firm white fish into strips

Marinate with garlic + oregano + chilli + lime juice + sea salt

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Make batter – flour + ice cold water + salt + chopped coriander

Dip fish into batter & deep fry until cooked & golden

Assemble tacos- shredded lettuce topped with fried fish

Baja Califonia fish tacos

Spoon on the tomato salsa

Some guacamole

And soured cream

Baja Califonia fish tacos

Serve with a wedge of lime and a cold beer!

Baja Califonia fish tacos

Warm puy lentil salad with Toulouse sausages, feta & wilted rocket

Puy lentil salad

Puy lentil salad

Cooked puy lentils + spring onions + garlic + parsley + Dijon mustard + Toulouse sausages + feta

Puy lentil salad

Fry the sausages + bacon or pancetta + garlic + spring onions

Puy lentil salad

Remove sausages & cut on the diagonal & keep warm

Drain off any excess oil from pan & add cooked lentils + chopped parsley + Dijon mustard + black pepper

Puy lentil salad

Mix well with more spring onions and rocket

Puy lentil salad

Top with the sliced Toulouse sausages + crumbled feta + diced seeded tomatoes or finely diced re chillies, if you prefer

Drizzle with extra Dijon vinaigrette

Puy lentil salad

For a meat-free version why not use veggie sausages or falafel instead?

Or omit sausages and add extra feta + black olives + marinated sunblush tomatoes + diced peppers + chopped chives

Puy lentil salad

Greek, Mexican and Spanish inspired pizza

Pizza

Greek

courgettes

Slice courgettes thinly

Toast some pine nuts

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Spread tomato sauce on the pizza base

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Top with courgettes  + halloumi + pine nuts + oregano

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Drizzle with dill olive oil

Season and cook for 5 minutes at the highest temperature your oven can achieve

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34


Mexican

4

Avocado + garlic + red onion + red pepper + green chilli + lime juice +  sea salt

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Soak chipotle chillies in warm water

5

Marinate raw prawns in olive oil and chopped chipotle chillies

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Fry for a minute or two

7

Put the prawns + the oil & chipotle from the frying pan in a bowl

Add cayenne + sweet or smoked paprika + finely chopped garlic

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Spread guacamole on to the pizza base

Top with the prawns & drizzle over the marinade

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Add some finely sliced red chillies & Monterey Jack or mature Cheddar +spring onions + sea salt

40

Top with more guacamole + finely sliced spring onions + extra red chilli if you like it hot!

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19

18

Spanish

9

Make Romesco with roasted red peppers + toasted almond & hazelnuts + fried bread + cayenne + paprika + garlic + sea salt+ olive oil

12

Spread over the pizza base

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Finely grate Manchego & slice up some Iberico chorizo bellota

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

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Sprinkle over some grated Manchego + garlic oil

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Spoon over more garlic oil and chopped parsley

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23

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

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Summer soup – courgette, tomato, basil & thyme

courgette and tomato soup

courgette and tomato soup

Over a medium heat fry diced courgettes in olive oil for a few minutes

Add chopped garlic

Then skinned, seeded and diced tomatoes

Fry for a little longer

courgette and tomato soup

Add chicken or vegetable stock + white wine + thyme +  bay leaf and simmer until courgettes are cooked

Season to taste

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Mix mayonnaise, grated Parmesan, minced garlic & chopped basil together

courgette and tomato soup

Stir chopped parsley into the soup and top with a dollop of the garlic Parmesan mayo