Tag Archives: Black pepper

Chicken & Vegetable kebabs

16 Feb

chicken kebab

Who said you have to wait for summer before enjoying some chicken kebabs to get that barbeque spirit in the air? If you’re anything like my man, you eat a lot of chicken breast fillets. It is healthy, very low in fat and high in protein. Sometimes, I need a little change from the normal chicken fillet though.

mushrooms

Last summer the man and I really felt like some chicken kebabs on the barbeque, but those tiny ones you buy prepared in the supermarket just didn’t hit the spot.

chopped mushrooms

So I bought some stainless steel skewers, £1 for 4!! I can’t walk away from a bargain, I know!

bell pepper

After I made our own skewers, I never looked back!

green bell pepper

Now to spruce up your chicken fillets, you can make very tasty chicken kebabs that will be gobbled up in no time, and then you have the recipe already for when the long summer evenings start poking out.

peppers and onion

Its also very convenient, because once you’ve placed it in the oven, you just leave it to cook and you can get on with other wife duties, if you’re anything like me and always busy with doing washing or packing things away.

chopped red onion

Chicken & Vegetable Kebabs

chopped red onion

Ingredients

4-6 kebab skewers

3 x tablespoons bbq sauce

1 x 500g pack chicken fillets, cut into cube pieces

1 x tablespoon Nando’s medium peri-peri sauce

juice of half a lemon

1 red onion, cut in medium size ( for skewers, see picture)

2 x green bell peppers, cut in medium size ( for skewers, see picture)

2 x red bell peppers, cut in medium size ( for skewers, see picture)

1 x pack of mushrooms, cut in medium size ( for skewers, see picture)

1 x tablespoon soya sauce

1 x tablespoon olive oil

Salt & Black pepper

Place the chicken fillet cubes in a bowl.

chopped red onion

Add the bbq sauce, nando’s sauce, lemon juice and mix through thoroughly.

chicken marinade

Cover with cling film and allow to stand for about 15 – 20 minutes. Meanwhile, start cutting up your veg for the skewers.

kebab

You want to start with a piece of red onion, then chicken, then a pepper, a mushroom, and a pepper again.

kebab

Repeat this until your skewer is full, same with the others. Preheat the oven to 160 degree celcius.

When your oven is ready, place the skewers in a tray,  Drizzle the skewers evenly with olive oil and the soya sauce.

chicken kebab

Season with some salt and black pepper and pop it in to the oven for 30 minutes.

chicken kebab

If you want, you can turn it half way through, which is what I did, but if you don’t feel like it, I wouldn’t say its absolutely necessary.

chicken kebab

It all depends on your laziness factor ;-p

chicken kebab

I served the skewers with some buttery cous cous, but I’m sure it will be equally delicious with some sticky jasmine rice.

chicken kebabs

chicken kebab

Porcini Mushroom Edemame Risotto

8 Feb

A perfect love affair! I’ve never met anyone that does not appreciate a good risotto. Its just always so moreish, no matter what you add to it. Its comforting, warm, creamy and it only takes 30 minutes to make! Yes, I know a lot of people tend to avoid making risotto, because they feel it takes too long and you have to “wait” for it. I don’t necessarily agree. The therapeutic part is when you stir, and that’s all you have to do. Give it the love it deserves and it will love you back three times more! Risotto is as flexible as pasta. You can add whatever you want. My favourite though, will always be a mushroom risotto. Especially with dried porcini’s it lends a slightly wild and rich, earthy taste to the dish. Whenever I have no idea what to cook and our fridge is empty from meat for a roast on a Sunday, I turn to risotto. Its always there for me in my food cupboard and it may just be the big lion’s best friend. If I have EVER seen someone eat copious amounts of risotto, that’s my man with his mouth filled to the rims! porcini

Porcini Mushroom Risotto

Ingredients

1 x pack of dried porcini mushrooms

1 cup of fresh, chestnut mushrooms, roughly chopped

1 1/2 cups of dry white wine

1 x teaspoon crushed garlic

2 x cups Arborio rice

1 pack of bacon, cut into small bite size pieces

1 x onion, finely chopped

60g butter

2 x tablespoons olive oil

juice of one lemon

salt & pepper to taste

1 x cup fresh soya / edamame beans

1/2 cup of freshly grated parmesan

1/2 cup of chicken stock.

500ml hot water

risotto Place the porcini mushrooms in a measuring jug. Pour the boiling water over the mushrooms and allow to stand. Meanwhile, add the butter and the olive oil to a wide,big pan. Gently fry the onions for until glassy. bacon Add the bacon and cook for about 5 – 8 minutes. Add the Arborio rice and mix through, making sure all the rice is glazed with the butter and olive oil. onion Pour in the white wine and mix through. When the liquid has almost been absorbed by the rice, add a little bit of the porcini mushroom liquid. lemon Stir through again. The secret to risotto is that you must keep stirring, and as soon as the liquid has been absorbed, you add some more again and keep stirring. Lemon juice Alternate your liquid with the chicken stock and the mushroom liquid. edamame beans For step by step, I borrowed a link from WikiHow to show those that might feel they’re not sure how much liquid to add at once etc. http://www.wikihow.com/Make-Risotto-Rice lemon juice When you have used half of the liquid, add the mushrooms and the soaked porcini mushrooms. edamame beans Mix through and keep stirring until all the liquid has been used. edamame beans Add the edamame beans and the lemon juice and mix through. risotto Taste the risotto and season with salt and pepper. risotto Mix through the parmesan cheese.Plate up and grate over a little more parmesan cheese, and tuck in! risotto

Tuna Melt Casserole

1 Feb

You know what they say: A good marriage is like a casserole, only those responsible for it really know what goes in it. Where in this case, I know everyone has their little special touch for their casserole. Mine? Two things, wine & cheese! Best combination, whether you use them together in food or just as is, from where I come from in SA, it is definitely a winning pair!

This was last weekend’s indulgent Sunday coach potato food. As you know, its pretty cold in London at the moment, so no one is going out. Best thing to do is have a proper lie in, coffee in hand and then when you get up start cooking a heart warming casserole! My big guy tends to have the best ideas when I ask him on a Sunday morning what he’ll like for lunch. Even if it is a very straight forward dish, I strive to make it extra yummy and extra indulgent! Lets just say there’s no shortage of cheese in this dis. It can be gluten free by using gluten free pasta, and corn flour for the béchamel sauce ( if not using cream).

For those that choose to make the béchamel sauce, you can click on this link for a step by step guide. Just before I turn off the heat, for the béchamel sauce, I add a handful of grated cheese and mix it through until melted.

onion

http://www.wikihow.com/Make-B%C3%A9chamel-Sauce

Tuna Melt Casserole

Ingredients

Rigatoni pasta ( cooked to packet instructions)

1 x onion roughly chopped

1 x handful of chopped mushrooms

1 x teaspoon of butter

1 x teaspoon of olive oil

1 x cup bacon lardons / pieces

2 x tins of chunky tuna

1 teaspoon of chopped garlic

Salt & pepper to taste

1 x cup of cream ( if not making béchamel sauce)

2x cups of mature cheddar, grated

pinch of nutmeg

2 x tomatoes, finely sliced

1 x cup of chicken soup sachet

1 x teaspoon of Italian herbs

1 x white wine

chopped mushrooms

Add the butter and olive oil to the pan. Fry your onion in the pan for about 5-8 minutes and add the bacon lardons with the mushroom. Add the garlic and mix through.

chopped garlic

Add tuna and fry together for 5 minutes. In the meantime, add your pasta to boiling water and cook according to cooking instructions.

chopped mushrooms

Now add the soup sachet and mix through. Increase the heat and add the white wine. Mix through and lower the heat again. Keep mixing, as the wine will thicken due to the soup powder.

butter

If you’re using cream instead of béchamel, add it now and mix through. Add the pinch of nutmeg and mix through. Preheat your oven to 180 degrees Celsius.

Flavour with salt and black pepper to taste.

grated cheese

If you’re using béchamel, mix the tuna, mushroom & bacon mixture into the sauce and mix through. Add this to your cooked pasta and mix through. Transfer the mixture to a casserole dish.

bechamel

Sprinkle the cheese over the pasta, distributing it evenly.

cooking wine

Place all the tomato slices evenly over the pasta. Sprinkle with the Italian herbs, season with salt and black pepper.

pasta

Cook in the oven under the grill until the cheese is super crispy!

pasta

To add a little extra indulgence, I’ve sliced over a little avocado for extra creaminess!

pasta

Cheeky lamb pie

25 Jan

pie

Most of us have this notion that we cook a leg of lamb for Christmas or Easter. NOT my man with his rumbling tummy!! He tends to come home with a huge piece of meat, and then stares at me with a cheeky smile. In this case, you’ve guessed what it is! He also has a way of putting in his order at the right time too!!

Our friends Franco & Sonia moved back to London from Spain, so I cooked a Sunday roast with this leg of lamb. ( recipe on the blog) Is it strange that they don’t eat as much as we do? We might eat a little too much! I won’t comment further, because we then had a fair amount of meat left. The ultimate – when you can make a pie from venison, lamb or a good cut of beef roast. My oh my!!!!

This doesn’t occur, ever! A very cheeky dish and most people will say its a waste of good meat to use lamb in a pie, but I can tell you, no wastage there!! Try it for yourself and we’ll see.

mushrooms

Ingredients

1 dish of lamb leftovers ( mine was about 2 big handfuls of lamb)

1 x teaspoon of olive oil

2 x handfuls of mushrooms, chopped

1 x onion, roughly chopped

3/4 cup of red wine

1 1/2 teaspoons corn flour

1 x pack of all butter pastry

1 x egg

3 pinches of all purpose flour

salt & pepper to taste

mushrooms

Add olive oil to the pan. Fry the chopped onions until glassy. Add the mushrooms and fry until light brown. Now add  your lamb and start mixing through. After 5 – 7 minutes, add the corn flour.

onion & mushrooms

Mix through, ensuring it coats the mushrooms and  meat. Now add the red wine. Along with the heat and the corn flour,  it will now start to thicken the red wine into a tasty gravy.

Cook this on a low heat, until thickened. Put aside and allow to cool.

diced lamb

Take a little bit of butter or non-stick cooking spray and spray a 30cm square Pyrex dish or any dish of a similar size.

Preheat your oven to 180 degrees Celsius. Sprinkle the flour on a kitchen top surface and swish it around a little bit to give you an area where you’ll be rolling out your puff pastry. Now get your rolling pin and start rolling!!!

puff pastry

I usually place one piece of pastry in the bottom of the dish, then I dish in the pie filling. Beat the egg and get yourself a little basting brush. Brush the edges on the bottom half of the pastry. Place the other half on top and gently squeeze the edges together. If you have any pastry left, cut little forms with cookie cutters and place it on top.

rolling pin

Brush your whole pie with the egg.

beaten egg

Last step : take a sharp knife and make a tiny hole in the middle of the pie or use an adorable pie bird!

lamb pie

Bake in the oven for 30 – 45 minutes or until golden brown. The final step is to remove it from the oven and look at the hungry buggers’ faces, waiting for the very first piece of that pie and then decide who you’ll give it to first!

lamb pie

Shrimpin business

18 Jan

AvocadosaladOr should I say “shrinking. No REAL new year’s resolution. I’m mentioning this because I’ve been reading and hearing a lot about the “I joined the gym, I’m going to lose weight”, ” I’m on a diet, I’m going to lose weight” style of conversations every year. This is just not going to work. In everything, consistency and being serious about your health is key. No crash exercises or diets.

My new year resolutions – 2 things. One is to try my utter best NOT to eat gluten. Unlike most people, I get physically ill when eating wheat, gluten or too much fibre. Its not that I don’t want to eat it, believe me, I’d just stuff my face with it all if I could, but the after effects are so bad that I have vowed to focus and just not give in. The second resolution is not to moan about how bad I feel AFTER I’ve given in. Yes. They’re naughtily tied together.

This means less carbs.. and I REFUSE to buy gluten free products, because I believe these are actually worse for you than eating gluten. Have you seen the expiry dates on those? Most of them are almost a year. You know what they say, the longer it keeps, the worse it is for you. Only fresh and healthy, that is the route.

Luckily I love seafood, and the carnivore lion man does too!! Unfortunately I always have to give him a little piece of toasted bread with some olive oil etc. to make sure that tummy of his is all filled up!!

I love having frozen seafood in the freezer. It never stays in there for too long though. In this case, I just had a pack of cooked shrimp. Many ways to make a yummy salad with those buggers, but in this case I went for a bit of retro shrimp cocktail style salad. Why did we stop making these, they’re awesome, a real classic! This is my take on shrimp cocktail.

Zesty Shrimp Cocktail

salad

Ingredients

500g frozen shrimp

handful of baby radishes

2-3 gherkins / pickles

1 curly leaf lettuce ( or your favourite lettuce)

1 pack of asparagus

1 tablespoon of butter

juice of half a lemon + 1 tablespoon of lemon juice ( for asparagus)

1 ripe avocado

1 tablespoon of tomato sauce

3 tablespoons of mayonnaise to your preference

IMG_20150110_151610~2

Melt the butter in a frying pan. Add the asparagus to the pan and toss it around in the butter. Flavour with salt and black pepper. Now add the tablespoon of lemon juice. Keep on tossing the asparagus in the pan until cooked but firm ( al dente).

salad

In the meantime, boil your kettle. Place the shrimp in a colander in your basin and pour over the shrimp.

Finely chop the gherkins/pickles. Mix it in with the mayonnaise, tomato sauce and lemon juice. Flavour with salt and freshly ground pepper.

salad

Roughly chop the lettuce and slice the radishes. Cut your avocado into squares.

salad

Arrange the lettuce in your favourite salad bowl.

Now place the asparagus on top of this and sprinkle the radishes over and around. Finally top it with your shrimp mixture and avocado and voila!!

salad

If you’re like my man, you can enjoy it with a fresh crusty bread or some toast soldiers.

 

Buttering up with a butternut soup

18 Jan

butternut

London is in its typical winter mood. Icy cold, a bite in the wind that you cant shake off and that ongoing darkness. This will be something that our friends happily forgot when they moved back from Spain to London. True to my style, I wasn’t too happy to go outside today, seeing its weekend and all and its freezing!!!

butternut pieces

Glancing at my little vegetable stand, I had two butternuts peeking at me. Butternut soup? When last did we have that?! Well, needless to say, I just had to mention “butternut”t to the big old lion and he was sold!  I can’t say the same for my friend Franco. When I mentioned it, he half-heartedly pulled a face and mentioned that it is not really one of his favourites. I can tell you one thing, he ended up asking for seconds. I didn’t even manage to photograph the soup, it was finished before I got the chance to do so. New things DO happen daily in London! Just ask my new soup fan!

whole vegetables

Butternut, orange and coconut soup

2 butternuts, peeled and roughly chopped

Teaspoon olive oil

2 red onions, roughly chopped

1/2 teaspoon of ground cumin

250ml coconut cream or coconut milk

500ml chicken stock

juice of half an orange

1 teaspoon chopped garlic

salt & pepper to taste

red onion, vegetables, butternut soup

Gently fry the onions in the olive oil until soft and sweet. Add the butternut, salt, pepper and cumin. Mix through for about 5 minutes while it cooks and infuses with the onions.

chopped vegetables

Add the chicken stock. Allow to boil until the butternut is nice and soft.

coconut cream and stock

Now, add your coconut cream and mix through.

crushed garlic

Finally, add your orange juice, mix through. Blend till smooth with stick blender or blender.

cumin

soup

Serve with a squiggle of fresh cream drizzled in the soup and some warm, crusty bread.

soup

Our final Christmas celebration post.. who’s chicken

4 Feb

After all the meaty posts, I would think you would be happy to see something fresh like a salad! No such luck folks! There is a joke that is well known under Afrikaans South Africans that love their meat – ” I love meat, if I wanted  vegetables, I would have had chicken”, which basically explains that since the chicken eats a few lettuce leaves etc, you still get your veggie part of “five a day”!

Well, besides vegetarians –  who doesn’t like chicken! I don’t think you can really go wrong with it, unless you overcook it so badly it looks like cardboard prop food! So, DONT do that! ;-p I hope everyone enjoyed the Christmas special!

I always buy chicken quarters as I find that the drumstick part keeps the thigh part moist.. maybe its just an illusion, but this chicken is one of my favourite dishes!

Garlic Mediterranean chicken

2 tablespoons of olive oil

2 x packs of chicken quarters (5-10 pieces)

500ml dry white wine

3 X whole  garlic , taken apart (skin on)

1 whole garlic, cut in half, skin on

2 x handfuls of fresh thyme

juice of 1 1/2 lemon

salt &  black pepper to taste

Browned chicken quarters ready for the oven

Browned chicken quarters ready for the oven

Preheat your oven to 160 degrees celcius. Heat the olive oil in a pan and allow to become nice and hot. While this is heating up, season your chicken with salt and pepper. Place your chicken top side down in the olive oil. All the pieces need to be browned untill quite crispy, so turn when needed.

Transfer the chicken to an oven roasting dish, making sure all the juices of the chicken are transferred as well. Take the whole garlic, cut in half and place the cut side, facing down, in the roasting dish among the chicken. Pour the lemon juice over the chicken.

Season the chicken slightly with salt and black pepper again.Pour the white wine in the roasting tin, around the chicken. Add the loose garlic cloves to the white wine around the chicken, even placing some of them ON the chicken. Sprinkle big pieces of thyme on and around the chicken.

Christmas lunch meat celebration

Christmas lunch meat celebration

Place in the oven and cook for 45 – 50 minutes, until juices run clear, transfer to a serving dish, pour the juices in a little jug for gravy juice and there you go, wiola!

Beloved friends and good food

Beloved friends and good food

 

 

 

A move(d)able feast

30 Jan

Again, I am behind on my entries. I have been saving my favourite one as a little “cheery up” tool for myself in this dull grey London. Usually, when we dont travel to South Africa to spend Christmas with our family and loved ones, I invite all our friends in London that are here over Christmas, including our only family, my sister in law, and I revel in the fact that I will have a big, decorated table groaning under all the food that I have prepared with love the whole morning.

Usually I start planning the menu and designing it about 2 months before christmas. This ensures that I can still send out invitations in plenty of time before everyone gets hustling and bustling around. Naturally, it was crazy with everyone around and making sure everything is ready.. so taking photographs of all the dishes was not very high up on my list. However, over the next week or so I will be posting recipes from some of the other dishes from our Christmas feast!! For now, I think I will start with the lamb.. Celebration Lamb

Christmas Feast

Celebration lamb

1X 250 ml buttermilk
1 X leg of lamb ( 2-3 kg)
2 hands of pitted, green olives
3 cloves of garlic, thinly sliced
1 tablespoon of olive oil
2 tablespoons of herbes’ d Province

2 teaspoons of ground cumin
juice of one lemon
500ml of dry white wine
1 sprig of rosemary
160 Degrees Celcius

If you have time  to leave the meat to marinate overnight – then you will be using the buttermilk. Take your leg of lamb and place it in a fitted dish that can fit in your fridge. Now, pour the buttermilk over the lamb, checking that it is covered all over. Cover with clingfilm and place in the fridge over night. The next day, when you are ready to start on the lamb, make sure you remove it from the fridge about 30 minutes before you start on it. Rinse the lamb, making sure you remove all the buttermilk and pat dry with paper towel. Place the lamb in a roasting dish.

Take a very sharp knife with a small, fine end, and start piercing small holes deep eoungh to push the pieces of garlic in, about 10 – 12 holes. Now, divide your garlic slices between the holes you pierced. Make sure that the garlic slices are quite deep in the pierced holes, so they won’t fall out.Pour the lemon juice over the lamb. Take the olive oil, rub it between your hands and massage into the lamb. Now, grind over salt and black pepper. Sprinkle the herbs and cumin over the lamb and massage into the lamb. Take your sprig of rosemary and place it in the middle of the lamb in one of the holes that were pierced.

Leg of lamb

Leg of lamb

Toss your olives around the lamb and pour over the white wine. Cover with foil and place in the oven for 1 hour. After one hour, scoop the juices from the roasting dish and baste the lamb with the juices. Cover with the foil again, cooking for another 40 minutes. Remove the foil, baste again and place in the oven for a final 30 minutes, and your done!

christmas lunch decoration

christmas lunch decoration

Slow cooked meatballs

31 Oct

with winter around the corner! Indeed, I wish everything was slow. Nowadays everything feels like it is moving too fast! I barely have time to daydream about what I would like to cook for supper. Nevermind writing my recipes down. As so, my blog has also been slow, as I am sure I don’t need to point out the last time I made a post. As fast paced as life is here in london, our household is “techonologically doomed”!

First, I had problems with my laptop, which is also one of the reasons you have not seen any posts. Then Ipods.. camera’s, dehumidifiers… maybe it is all a sign to let go of all this technology.

Sometimes I wish I was outside, far away from the city, with winding country roads, the warm sun on my face and the fresh breeze of wildflowers in the air. I guess this is what I was thinking about while I was enjoying a glass of lovely red wine, with the meatballs slowly bubbling away.

I believe that our thoughts influence our cooking and so my thougts inspired a heartwarming meal, that helps me to slow down and smell the wafts of the lovely spiced aroma in our home. .. I guess I sound like my mother’s daughter now.. yearning for the farm, family and friends around my table, no rush, surrounded by love and joy.

Enough of my self pity as I sit in layers of clothing in this cold.. I hope you enjoy this recipe, and as it will show, there is so much you can do with the right combination of spices

Flavourful Meatballs with Herb ‘d Provence Cous cous

1 pack of minced beef

2 tablespoons of olive oil

1 teaspoon of ground coriander

1 teaspoon of turmeric

2 teaspoons of cumin seeds, ground

2 pinches of salt

2 pinches of black pepper

2 onions, finely chopped ( use a food processor)

2 slices of stale bread

1 egg

1 teaspoon of paprika

juice of half a lemon

1 cup of chicken stock

half a cup of white wine

half a cup of warm water

2 tablespoons of butter

For the Cous Cous

2 teaspoons of butter

salt and black pepper to taste

1 1/2 teaspoons of Herb ‘d Provence

 

To start, take one onion, and half a teaspoon of all the spices, including the salt and pepper ( 1 pinch) and put them in the food processor. Process fine, just before it makes a paste. Take the bread slices and break them into crumbs. Mix this with the mince, egg and your paste you made. Start rolling the mince into little balls, about the size of a walnut.

Take the remaining spices and put it in your food processor, along with the other onion. Process to the same texture as the semi-paste you made for the meatball mixture. Add your olive oil and butter to a pan. Wait for the butter to melt. Now add the onion and spice mixture. Cook for about 8 minutes. Now, add all the remaining ingredients and allow to bubble for about 5 minutes.

Add your meatballs to the pan. Swirl the pan so that the sauce moves around the meatballs. Turn the gas down to low. Put the lid on and allow to simmer for 20 minutes. Now toss the meatballs around, so that the other side of the meatballs are also covered in the sauce. Simmer for another 10 – 15 minutes, or until cooked.

While the meatballs are cooking, measure the cous cous you required. Place it in a bowl. Now, take the Herb ‘d Provence herbs and sprinkle it over cous cous. Season with salt and black pepper. Boil water, enough to just cover the cous cous. When this has boiled, pour it over the cous cous, mixing it twice with a fork. Cover completely with a plate or some plastic wrap and allow to stand for 10 minutes.

Lift the plate / take off the plastic wrap and take 2 teaspoons of butter and mix it through the cous cous with a fork. I served the meatballs with mixed roasted vegetables, along with the cous cous, but you can serve it with any vegetables of your choice, or even a lovely fresh rocket salad.

“Flat” out cheating lasagne

21 Apr

I have been feeling cheated. Cheated by time. Who gets home, cooks supper and goes to sleep barely having an hour or two ( in our case, none)  to chat with the one that gives you that sparkle in your eye? I feel cheated as some magic, miniature magician has been sitting on the clock and moving it with its little hands every time I look away. How unfair is this? Someone must be cheating somewhere!

By the looks of it, you can see my camera and fingers aren’t working either as I could barely remember my blog password from rejecting my little baby for so long!! No time people… no time!! 😦   Another thing that I feel cheated by is my eye cream… who is to decide to write on the label that it makes you look “fresh faced”? The only thing that makes me look fresh faced is the ever so strikingly pale colour of my skin that seems to glow from “whiteness” when I walk in the cold to the bus stop… with PUFFY eyes…yay for eyecream….

So, why not try and trick time and cheat as well?? That is what this lasagne dish is all about. Quick, tasty and happy… with loads and loads of mushrooms!!! All for mushrooms… Aye!

6-8 lasagne sheets ( or more, your own preference)

1 large punnet of small button mushrooms, some halved, some whole

25g salted butter

1 teaspoon of crushed garlic

1 brown onion chopped

150ml of chicken stock

30ml of dry white wine

5-6 sprigs of fresh thyme

150ml cream/soya cream

parmesan cheese to grate

big ball of buffalo mozzarella

salt and pepper to taste

Place your butter in a heated saucepan and allow to melt. Add a drop of olive oil and this will prevent the butter from burning. When the butter is melted, add the onions. Allow the onions to “carmelize” over low heat. As the onions seem to become softer, add your mushrooms and garlic.

Allow to simmer for about 10 minutes over low heat. Now, turn the heat up and add your chicken stock and white wine. Leave uncovered and allow to simmer down for about 10 – 15 minutes, until the liquid has halved.

Taste and season with salt if needed. Now, add half of your thyme ( take the leaves off the little twigs). Mix through with love and add the cream. Allow to simmer for about 7 minutes to allow the thyme to infuse in the mushroom mixture.

While it is simmering, place your lasagne sheets in salted, boiling water. It should cook in about 8-10 minutes, depending on how you like the texture. When this is done, you’re just about ready 🙂

Place one lasagne sheet on a plate. Dish over some mushrooms and tear some mozzarella and place on top of the mushrooms. Now place a lasagne sheet over this again. You will keep going until you are happy with your “tower”. Just like layering normal lasagne.. this just doesn’t go in the oven.

When this is done,drizzle some of the sauce on it and top it off with some freshly grated parmesan and black pepper. Easy peasy, cheaty weasy!!