Nutty Aubergine Lasagne

Nutty Aubergine Lasagne

Ingredients

1 aubergine
Olive oil
1 handful of nuts
6 tomatoes
4 shallots
2 twigs of fresh oregano
Pinch of sea salt
Pinch of Herbs de Provence
2 good squirts of ketchup
Lasagna plates
Creme Fraiche (mager kesam)
Mozzarella

Nutty Aubergine Lasagne

Cut the aubergine into slices and add it to a hot frying pan with a drizzle of oil, salt and pepper. Be careful not to let it burn, but fry until it has some colour on both sides. Add the aubergines to a plate and put the pan back on the heat. Add a good splash of olive oil to the pan. Let the oil warm up before adding sliced shallots, tomatoes, oregano and hazelnuts. Add a good pinch of sea salt, herbs de Provence and let fry on medium heat. The water from the tomatoes will make it all a bit saucy. Add the ketchup for some well deserved sweetness and let cook on low heat for another 5-10 minutes. Take out lasagna plates about 6 I would say. Boil some water add a splash of olive  oil to not have the plates stick together and cook for 2-3 minutes. Drain and dry on a kitchen towel.

Grease a ovenproof pan and start layering the lasagna, 1 layer of tomato sauce, 1 of aubergines, 1 of lasagna plates and 1 of creme fraiche 9% (mager kesam) about 3 table-spoons on each layer. End with a layer of grated mozzarella cheese.

Cover with tinfoil and cook in a preheated oven, 190 degrees Celsius, for 30 minutes. Take the tinfoil of and cook for another 30.

While the lasagna is cooking in the oven you can make a side salad and orange, nectarine salsa: 1 orange, 1 nectarine and 1/3 of a red onion.

Slice the onions very thinly, the oranges and nectarines as well. Make sure you get all the white skin of the orange when you peel it. It goes easiest with a knife. Leave it to soak in a while before you serve it together with the lasagna.

Oven fried vegetables

Oven fried vegetables

Ingredients

2-3 bouquets of cauliflower
2-3 carrots
2 celery sticks
2-3 bouquets of broccoli
Handful of rosemary, oregano and chives
Olive oil
Sea salt

Making Oven fried vegetables

Set the oven to 225 degrees Celsius. Wash the vegetables. Cut the bouquets smaller, slice the carrots four times. You can leave the skin it gets lovely crisp. Chop the celery sticks into four parts. Add the vegetable to a big bowl pour over olive oil and add sea salt and chopped herbs. Toss around until all is covered. Add the vegetable to an ovenproof dish. In the oven it goes for 20-35 minutes. I’m not completely sure., I usually take it out when they have a nice colour.

Serve with fish or meat, or just enjoy as they are.

Homemade Vegetable and Meat Pasties

Vegetable and Meat Pasties

Pasties are one of my cooking favourites. They can be eaten warm or cold and can be filled with nearly anything. They are not only nice for vegetables or pizza-fillings, but are also ideal for leftovers from the day before and work as an edible and delicious lunch-box.

Pastry Dough

500 grams flour
250 grams butter
150 ml milk
1 teaspoon salt

Making Vegetable and Meat Pasties

Mix the salt and flour together and rub in the warm butter until the mixture has the consistency of bread crumbs. Add the milk and combine to a dough. Work the dough shortly to make sure the ingredients are well combined, form it into a round shape and chill it in the fridge for a half hour. You can  leave the dough in the fridge over night,  but keep in mind that the dough becomes very hard because of the butter and is more difficult to roll out.

Take the dough out of the fridge and roll it out on a lightly floured surface. Try to roll it out as flat as you can without tearing it apart. It should be about 3-5 mm thick, otherwise the pasties can get quite doughy. Cut the dough into squares (about 15×15 cm), put a bit of the filling into one of the corners of the squares and fold the other corner over, so that you get a triangular pasty. You can brush the edges of the square with some water, milk or beaten egg to make the dough stick. Make sure the pasties are sealed and add them to a baking sheet. Cut a cross shaped hole into the top of the pasties like you see on the picture to release some of the pressure that builds up during the baking. Bake the pasties in a 180°C preheated oven for 30 minutes on the middle shelf. If you use two baking sheets, make sure to change the top and bottom sheet after 15 minutes so that they get browned evenly.

Vegetable filling

1/2 courgette
1 green pepper
8 champignons
4 tomatoes
3 carrots
1 onion
2 cloves of garlic
1 teaspoon fresh thyme
1/3 teaspoon fresh oregano
1/3 teaspoon fresh basil
1/3 teaspoon fresh rosemary
Salt and pepper
Creme fraiche
Grated cheese

Chop all the vegetables into relatively small pieces and press the garlic through a garlic press. Fry the chopped carrots, onion and garlic in a frying pan until they all got a bit of colour, then add the other vegetables and chopped spices together with plenty of salt and pepper. Fry the mix shortly, then take it off the heat and add it together with 2 teaspoons of creme fraiche and 2 teaspoons of grated cheese onto the pasties.

Meat filling

Meet and vegetables leftover from Homemade Tacos
Grated cheese
Creme Fraiche

For this batch of pasties I used vegetables, cheese, creme fraiche and taco meet from the Homemade Tacos. They also made lovely Mexican style pasties.

Generally pasties are useful for any kind of filling as long as it is not too dry. Just get creative with your own pasties!