Friday, 10 October 2014

Recipe - Stuffed Courgettes, Squash and Ricotta Lasagne, Coconut Cake

No fridge meant no cooking. I think that's what led me to feeling so underwhelmed by everything. My nature is to tire of habits - I know from experience that the remedy is to change something or do something new. So that's what I did Sunday / literally just cooked all the live long day. I even baked! My baking is coming along. It's not nearly as exact as I expected - I usually follow the recipe abd then do a few things to make it 'seem' right. Like with this coconut cake, I'm pretty sure I added more coconut cream and that that helped. Unfortunately, it also means that my recipes continue to be inaccurate. I've tried my best when writing up these though.

Stuffed courgettes
250g beef mince
1 large onion
2 carrots
5 cloves garlic
2 bay leaves
2 tbsp tomato puree
Sprigs of thyme
1 tsp oregano
6 courgettes
50g parmesan
2 slices toast, made into breadcrumbs
Handful of parsley

Filling 
Brown the mince over a high heat on each side.
Fry a diced onion, two diced carrot and 4 cloves of garlic over a medium heat until soft and browned.
Return mince to the pan with two tbsp tomato purée, two bay leaves, a few sprigs of thyme. A level teaspoon of dried oregano and two wine glasses of water.
Simmer, half covered for about an hour and a half, or as long as you have.

Meanwhile, half six large courgettes lengthways. Roast in the oven at 200 for about 30 minutes, until very soft.
Remove from oven, scoop out the flesh and place in a colander. Sprinkle with salt and leave to stand for 15 mins. Squeeze out any excess water then mix the cooked bolognese. Season with salt and pepper.

Fill each courgette with the filling.

In a food processor, blitz together 2 slices of toast, 1 garlic, 50g Parmesan and fresh parsley. Too the stuffed courgettes with this crumb.

Return to oven for ten mins, loosely covered in foil. Uncover and cook for a further five until crumb is browned and bubbling.

Squash and ricotta lasagne
Half a pumpkin, peeled and chopped into cubes

Roast the pumpkin in a hot oven, drizzled with olive oil, salt and pepper until soft - about 30 mins at 200C

50g parmesan
150ml double cream
250g ricotta
Small bunch sage, chopped
10 lasagne sheets

Mix the ricotta with the sage. Once the squash is done, mix that through.
Whisk the double cream with the parmesan.
Layer as follows:
Cream - lasagne - squash - lasagne - cream - squash - lasagne - cream
Bake at 180, covered with foil, for 30 minutes followed by a final 5 minutes uncovered.

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