While I’ll never claim this soup is entirely my own devising (after all I’m using prepared and pre-packed stock) there’s some work involved in making it. I was driven to trying it by the amazing soups served up in Bray’s (and many would argue the East Coast’s) finest Italian restaurant Campo de’ Fiore (forgive their website which looks like something out of the 1990s). In any case, here is a gallery of my efforts!
PS: I do wonder how people cook neatly and cleanly, I’ve never mastered the art!
I’ve always thought that mushrooms, when done well, take on some of the qualities of meat.
This recipe is an excellent example of that and the result is an exceptionally tasty vegetarian lasagna that will be enjoyable for a mixed party without the need to worry about keeping utensils separate and plates clear of meat.
Check out the updated image gallery for this recipe here!
Recipe: Vegetarian Lasagna ~ Mushroom Edition
Summary: A satisfying lasagna that will please meat eaters and vegetarians alike
- 1 Medium Onion
- 2 Garlic Cloves
- 200gr Frozen Spinach
- 450gr Portebello Mushrooms
- 1 Tin chopped tomatoes
- Dried Basil
- Dried Oregeno
- Salt & Pepper To Taste
- 200gr Parmasen Cheese
- Grated nutmeg
- 250ml Crème Fraiche
- 1 Pack of Pasta Sheets
Preheat The Oven To 200C
- Cut the onion into small cubes, crush the garlic cloves and cook them together with a little butter or oil under a medium heat in a frying pan until they are translucent, once cooked place to the side
- Cook the frozen spinach and once cooked, add to the onion and garlic.
- Wash, DRY and slice the Portebello Mushrooms then cook them on a dry griddle or in a pan
- Mix all your cooked ingredients in a pan and add the tin of Tomatoes, the Oregano, Basil, salt and pepper to taste
- Cook for 5-10 minutes until the mix is throughly heated and some of the moisture has evaporated, then remove from the heat
- Line the base of medium rectangular oven-proof dish with pasta sheets. Spread a layer of the mix on the pasta sheets.
- Top the mix with a thin layer of creme fraiche before adding a second layer of pasta sheets
- Repeat this process until you run out of mix
- Add a last layer of Pasta sheets and top this with creme fraiche and Parmesan cheese. Grate a little nutmeg over the top and put in the oven for 30 minutes.
You could use more Crème Fraiche and more Parmesan but we were looking to keep the fat count low-ish.
Cooking time (duration): 40
Diet type: Vegetarian
Number of servings (yield): 4
Meal type: dinner
Culinary tradition: Italian
Microformatting by hRecipe.
So I made an exceptionally tasty vegetarian lasagna last night. It was easier then I thought it might be! Enjoy the gallery. I’ll add the recipe later!
Tasty, I should think! A polenta soda bread!
This one is a rather cake-y looking soda, but nice!
It’s odd how many people start posts about soda bread by saying, ‘I’m not Irish, but …’ Here’s one for instance, with a slight variation.
Don’t like raisins? Don’t have raisins, have cranberries!
And, if you just want a solid, plain and honest soda, try this post that also shows you how to make a decent Minestrone (which I’ve actually been doing some work on meself!),
Check out my Griddle Bread (SODA) Gallery and of course my Griddle Bread (SODA) Recipe.
Prompted by someone else I did a bit of research on Griddle Bread and tried to figure out what it was because, never having had it before (at least that I could recall), I was a bit skeptical.
When I discovered it was simple Soda Bread made in a griddle pan, I relaxed a little. In fact I soon found out it was easier then imagined and tasty as heck.
The first step in the process was to find an easy recipe for Soda Bread. I dug recipe one out from Maura Laverty’s Full & Plenty: Breads & Cakes*. The beauty of this one was it was super easy.
Recipe: Soda Bread (basic recipe)
Summary: A versatile and simple recipe that anyone should be able to handle.
- 1 lb plain flour
1 teaspoon salt
1 teaspoon sugar
1 teaspoon bread soda Buttermilk to mix
- Sift the dry ingredients together several times.
- Make a well in the centre and pour in the buttermilk gradually, mixing the flour from the sides.
- Turn on to a floured board and knead lightly for a few minutes.
And Then For The Griddle
Armed with that rather smashing recipe and the following instructions for griddle bread, I forged ahead with the cooking of the Griddle Bread. To do that, follow the recipe and instructions as above and then:
- Roll out the dough 1 inch thick
- Cut it unto four farls or quadrant wedges.
- Cook them on a hot floured griddle or pan, 10 minutes on one side, 10 on the other.
The result is a wholly incredible bread, soft in the middle but nicely crusted on the outside. I did a small sample with cheese grated into the dough which worked very well too. For a gallery of Griddle Bread images, including a tasty Poached Egg & Griddle Bread Brunch, click here.
*From P16, Full & Plenty: Breads & Cakes, the Anvil Edition first published in 1985.
I made griddle bread, some plain, some with cheese in the dough. It tasted amazing and it’s going to be a staple from now on. The full recipe and description is here.
UPDATE: Couldn’t miss this link, Sweet Carrot Pancakes!
Today is Pancake Tuesday, one of my favourite days of the year. If you’ve never made pancake batter before, try this recipe and video.
Pancakes are so versatile and wonderful and fun that I can’t help but like them. This links todays how just how versatile they are.
I’m a bacon fan, so resiting linking to THIS recipe on Fresh and Foodie was too much to ask!
Being Gluten intolerant should stop you enjoying pancakes, so try THIS recipe over at Chow if you don’t do the Gluten.
Bibliocook creates something incredible looking using a buckwheat recipe. Check THIS out!
Donal Skehan talks pancakes AND offers up a recipe for caramel apple sauce for them too!
So I’ve whipped up this years batch of pancake batter all ready for tomorrow (here’s a link to the recipe I use and a video of how to make the mix). Tomorrow I’ll be cooking for quite a few folks. It’ll be fun! If you need some help on the cooking side, try this video.