Lentil Bolognaise / Lasagne

Lentil Bolognaise / Lasagne

(Substitute Pork Stock Cubes for Veg Stock cubes to Vegify)

Recipe for everyone to try. I make in huge quantities to freeze so you may want to reduce to your own preferences

Ingredients

5 Red Onions
10 Garlic Cloves
12 Carrots
10 Celery Sticks
500g Lentils
2 Jars Passata Sauce
8 Field Mushrooms (3 inch radius)
3 bags Spinach
S&P
TbSp Marjoram
TbSp Olive oil
TbSp Garlic Olive Oil
TbSp Ground Nut Oil
1 Tube Sun Dried Tomato Puree
TbSp Garlic Puree
TbSp Dried Mixed Herbs
TSp Ground Nutmeg
6 Pork Stock Cubes
3 Pints Stock - include an estimated volume of sweated veg juices

Method

1 Chop the onions, carrots and celery using the coleslaw disk for the magimix.
2 Chop the garlic small.
3 Soak the lentils in hot water and drain off the starch using a sieve.
4 Chop the mushrooms into small cubes.
5 Boil the spinach and press out water in a colander and leave to drain.
6 Fry the onions and garlic in the oils for 2 minutes.
7 Add the celery, carrots and mushrooms and stir well.
8 Sweat down well for about 10 minutes to make room for the other ingredients.
9 Add the passatta sauce, garlic puree, SDTP puree, mixed herbs, marjoram and nutmeg and stir.
10 Add the stock deducting the volume of the sweated veg juices from the 3 pint quantity.
11 S&P.
12 Chop the spinach small using scissors and add to the mix, stir.
13 Simmer for at least 1 hour, reducing down into a consistent bolognaise sauce.

LEAVE in the covered saucepan overnight before freezing or making up into lasagne for the mixture to marinade in itself.

Making the Lasagne

1 Add some of the cold mix to the bottom of a lasagne dish.
2 Add a few flakes of grated mozzarella cheese.
3 Add cooked egg verdi lasagne sheets over the cold mix.
4 Add another layer of cold mix.
5 Pour over some of the b�©chamel sauce.
6 Sprinkle on a generous amount of mozzarella.
7 Add another layer of cooked lasagne sheets.
8 Pour over the remaining b�©chamel sauce.
9 Sprinkle on another generous amount of mozzarella and some nutmeg.
10 Bake for 45 - 50 minutes on a 180 - 200c heat depending on the size of the dish.
11 Cook larger portions on a slow cook 160c for 40 minutes finish on a 200c for 20+ minutes depending on the oven?

Making the B�©chamel Sauce

Ingredients

2 TbSp (40g) Plain Flour
40g Butter
3/4 - 1 Pint Milk
S&P
Nutmeg
3 Bay leaves

Method
Add milk to the saucepan, quantity depending on thickness preferred 3/4 - 1 pint.
Add flour to the milk and stir until lumps have gone.
Add Butter, S&P and Nutmeg.
Heat until bubbling thick.
Add bay Leaves and simmer for 2 minutes more, stir watchfully making sure mix does not stick or burn to the bottom.

 

Now, that is one place where i did not expect you to post. I am a bit worried about all your changes recently...

 

Being an International Superhero, Megaman, Banana God and Domestic Goddess plays havoc with my Schizophrenia, at least thats what I keep telling myself :D

My Curry Recipe as well.

Chicken Curry

Ingredients
1 Desert Spoon of Ground Nut Oil
4 Large Red Onions
8 Large Field Mushrooms
1.5 Pints of Water
1 Chicken OXO
1 Beef OXO
1 Pint of Peas
1 Large Chicken (picked to the bone)
4 Desert Spoons of Mild Curry Powder
4 Desert Spoons of Mango Chutney
2 Standard Jars of Rogan Josh Curry Sauce
Mix
1 Desert Spoon of Sun Dried Tomato Puree
2 Desert Spoons of Plain Flour
S&P

Portions 6

Method
1 Heat the oil in a large pan.
2 Chop the onions and mushrooms to a reasonable size and fry until soft.
3 Season.
4 Put the whole chicken onto cook for time/size in the oven.
5 Take the onions and mushrooms off the heat and add the curry powder stiring until absorbed.
6 Add the flour stirring between spoons until absorbed into a thick mix.
7 Pass some heat through the mix momentarily before adding the stock.
8 Stir in the stock until mix thickens (5 mins).
9 Add the jars of curry mix and puree and stir to simmer for a further 15 minutes.
10 Put in the peas and take off the heat.
11 Put the lid on.
12 Let the mix sit and infuse while the chicken cooks in the oven.
13 When chicken is cooked, strip from the bone and add in reasonable chunks to the saucepan containing the mix.
14 Stir in the chicken and add the mango chutney.
15 Simmer for a further 20 minutes, stiring occasionally.
16 The curry is now ready to be left, put the lid on.
17 Leave mixture over night in the saucepan for the flavours to get in on!
18 Reheat desired portion on a low heat, stirring occasionally (20 minutes).

Notes:
Curry does not have to be left over night and can be eaten at stage 16, but just tastes fuller and tastier if left.

 

Excuse me, Babe, where is Nina Goyin, please? I know I went to the Post Office today ... in the warm sunshine with the roof down, the wind in my hair and then went onward to the garden centre as one does ... but I missed her somewhere along the way. :rolleyes:

PS I haven't got time for these all-day preparation recipes either.

Sorry, Bjorn ...

 

:D Sadly Nina Groyen has gone. It was a very painful break-up. In fact the pain felt like my last girlfriend Helen Erth. She accused me of identity theft and that my real name was Phyliss Stein. I am currently having a secret fling with a lovely Phillip Eno. I was worried she might be a lady boy, although I am thinking she might really be my previous ex girlfriend Rhea Gretabull.

 

bmiddletonn't a Bjorn Dajoak. You are a Bjorn Loonie.

lollyshinyredor Beans a la toast on it's way in a plain brown envelope. :D

 

Eeek by gum I enjoyed reading that lot :D

Adding recipes to my list, cheers BM :D