500g butternut, cubed
2 brinjals, sliced
60ml olive oil
salt and pepper
400g ricotta cheese
700g tomato passata
250g lasagne sheets
250g mozzarella cheese, grated
60m grated Parmesan cheese
Put the butternut in one roasting pan and the sliced brinjals in another one. Sprinkle with olive oil and season with salt and pepper. Put the trays in the oven at 180°C for 20-30 minutes until cooked. The brinjals will be ready before the butternut. Remove and set aside.
Put the ricotta, egg, peas, basil and parsley in a processor and pulse until smooth. Season well.
Spread a layer of passata in the base of a 24x24cm ovenproof baking dish. Cover with a layer of lasagne noodles. Cover the lasagne with the cooked brinjals. Spread with half the ricotta mixture.
Add another layer of lasagne. Spread with tomato passata. Add the butternut.
Add another layer of lasagne and passata.
Sprinkle with mozzarella and Parmesan.
Cover with a piece of greased baking paper, then with foil. Bake at 180°C for 40 minutes.
Remove the paper and foil and return to the oven for 10 minutes until the cheese is golden.
Stand for 10 minutes before serving.
STIR FRY TOFU WITH VEGETABLES AND NOODLES
200g egg noodles
80ml soy sauce
30ml sweet chilli sauce
30ml brown sugar
30ml lime juice
30ml peanut oil
250g firm tofu, cubed
2 carrots, julienned
1 small red pepper, thinly sliced
1 small yellow pepper, thinly sliced
1 red onion, cut into thin wedges
125g broccoli, blanched
15ml chopped ginger
10ml chopped garlic
60ml chopped coriander
Put the noodles in a bowl and cover with boiling water. Set aside to soften.
Combine the soy sauce, sweet chilli sauce, brown sugar and lime juice.
Drain the noodles and add half the sauce, mix well and keep warm.
Heat the oil in a wok or non-stick frying pan and fry the tofu until light golden. Remove and set aside.
Add the carrots, peppers, onion and broccoli to the pan and stir fry for a minute. Add the ginger and garlic and fry for another 1-2 minutes. Return the tofu to the pan.
Add the remaining sauce and heat through.
Put the noodles in a serving dish and top with the vegetables and tofu. Sprinkle with coriander and serve.
WHITE BEAN CHILLI WITH SPICED BULGUR
250ml bulgur wheat
500ml boiling water
30ml olive oil
1 red onion, chopped
1 green pepper, diced
1-2 red chillies, seeded and chopped
5ml ground cumin
5ml ground coriander
400g can chopped tomatoes
2 x 400g cans of cannellini beans, drained and rinsed
15ml olive oil
5ml ground cinnamon
Put the bulgur wheat in a bowl and pour over the water. Cover and set aside for 30 minutes.
Pour into a sieve and allow to drain well.
CHILLI: Heat the oil in a pot and fry the onion, green pepper, garlic and chilli until soft. Add the spice and fry. Add the tomatoes and beans and season well. Simmer for 15-20 minutes until reduced.
In the meantime prepare the bulgur. Heat the oil and fry the onion until soft.
Stir in the cinnamon and cook for a few seconds. Add the drained bulgur and heat through. Mix in the coriander.
Serve with the chilli.
CURRIED VEGETABLE PASTIES
2 potatoes, peeled and cut into small cubes
2 carrots, peeled and cut into small cubes
1 onion, chopped
1 stalk of celery, finely chopped
2-3 baby marrows, finely diced
15-20ml curry powder
250ml frozen peas, defrosted
2 x 500g rolls of short crust pastry
Put the potatoes and carrots in a pot of hot water and simmer until tender, then drain.
Heat the oil in a pan and fry the onion, celery and marrows. Add the curry powder and fry for a few minutes.
Add the potatoes and carrots and fry, making sure all the vegetables are coated with the curry. Add the peas and season well. Stir in the coriander. Cool completely.
Roll out the pastry on a floured surface and cut out discs about 12cm in diameter. Brush the edge of the pastry with egg.
Pile filling in the centre of the pastry. Bring the edges together and pinch to seal. Crimp the edges.
Place the pies on a baking tray and brush with beaten egg. Bake at 200°C for 20-30 minutes until the pastry is golden brown.
Remove and serve hot or cool.