Archive | February, 2013

Pear Cake from The Meat Free Monday Cookbook

26 Feb

Today, I cooked the ‘Pear Cake’ from ‘The Meat Free Monday Cookbook’. It was moist and tasty, even though I used fewer pears than it suggested.


Through halted trips to the meat market (both children had chicken-pox and when I eventually went, the market was closed!) and a general effort to save money, we actually managed 6/7 meat-free days last week ( with sausages and mash for the other 1). This is the first recipe I’ve tried from the Meat Free book, although all of the others look delicious too.


Over the last week, I have cooked;
Tomato soup and grilled cheese hearts from Motherhood on the Rocks
White bean and kale stew from Whole Living
Cheese quesadillas (made by my husband)
Moroccan shepherd’s pie from Jessica Cox
Vegetable lasagne – I blogged about this HERE
Red lentil and sweet potato stew also from Whole Living

Perfect Poached Eggs on Toast

26 Feb


My tips for the perfect poached egg are:
1. Get the water in the pan boiling.
2. Put the egg into the water IN THE SHELL for 30 seconds, rolling it around gently, then take it out.
3. Get the water boiling again and break the egg in – try not to break the yolk (the best bit!).
4. Simmer for 2 minutes (which should give you enough time to sort the toast out!)
5. Use plenty of salt and pepper.

Vegetable Lasagne

19 Feb

1 tablespoon olive oil
1 diced onion
5 garlic cloves
handful of chopped mushrooms
tin of chopped tomatoes
salt and pepper
half cup stock
sprinkling of herbs – basil and oregano
1 tub ricotta cheese
cheddar or similar cheese – about 2 thumbs worth
splash of milk
lasagne sheets (fresh or dry works)

Make your tomato and vegetable sauce (the bit that would traditionally be the meat sauce), by frying the onions and garlic in the olive oil until translucent. Add the mushrooms and fry until softened.
Add the tin of tomatoes, salt and pepper, stock and herbs. Simmer for about 15 minutes until the sauce has thickened slightly.

While your sauce is simmering away, you can make the ricotta sauce. I like this sauce as it’s quicker than making a white sauce. Tip the ricotta into a bowl and grate the cheddar into it before giving it a stir. Add milk until it has a white sauce consistency. It’s as easy as that!

Layer up your lasagne using the sauces and lasagne sheets. I always start with the tomato sauce, then pasta.. and then I forget which order everything else goes in! For this one I layered tomato sauce, lasagne sheet, ricotta sauce, tomato sauce, lasagne sheet, ricotta sauce. You can keep on layering if you still have enough sauce left.
Then grate some parmesan on top.

It will need to go in the oven at 190°c for about 45 minutes. you can grill it slightly to get a crispier top.

I served mine with some spinach and ermm.. some other leaves.