Recipes
Sun-dried Tomato Chutney
Dried chillies 15 (or to taste) soaked in water
1⁄2 hour
6 cloves of garlic
18 sun-dried tomatoes (soaked in water as above if not already in oil)
3tsp ground cumin
Squeeze of lemon juice
Salt
Chopped fresh coriander
6 tbls olive oil
Pound garlic and chopped chillies until they form a paste. Chop sun-dried
tomatoes finely and then pound together with chilli garlic paste. Add
remainder of ingredients and some of the water used to soak the tomatoes
until the desired consistency is reached.
Serves 4
Prepare 2 sauces in advance; then assemble, and cook in oven for one hour;
serve with salad.
Red Sauce
1 small onion (finely chopped)
olive oil
1 cloves of garlic (finely chopped)
1⁄4 head of celery
150g mushrooms
150gms courgettes
200gms tinned tomatoes
200ml water
1⁄4 dsp mixed herbs
1/2 dsp oregano
1/2 carton passata (optional)
1/2 tsp demerara sugar
1⁄2 dsp soya sauce
Use medium pan. Fry the onions in olive oil until soft. Add garlic and
fry for 5 mins
Chop the mushrooms into 5mm slices, the celery into small slices and the
courgettes lengthwise and then into 5mm slices. Add the vegetables to
the onion and garlic and fry until soft
Add the tomatoes, water, mixed herbs, oregano, passata, sugar, Soya sauce
and bouillion. Stir well. Bring to the boil, cover and turn down. Simmer
for 30 – 40 minutes. Check seasoning. Turn off and
reheat before assembling (and reduce water if very runny.)
White Sauce
20 g margarine
15 ml Olive Oil
15 g White Flour
1/2 litre Soya milk
pinch of grated nutmeg
1⁄4 dsp salt
1 dsp wholegrain mustard
Use medium pan. Fry the flour in the margarine and oil for 7- 8 minutes,
stirring. At same time, warm the soya milk in large plastic jug in microwave
for 7 minutes. Remove the pan from the heat and gradually add the warmed
milk stirring constantly.
Add the nutmeg and salt, and bring the liquid close to the boil. Simmer
for 5-10 minutes . Stir in the mustard at the very end. Leave to stand.
and very gently reheat (stirring to stop catching on bottom) when needed.
Assembly
Preheat oven to gas mark 5 (220F)
Allow 15 minutes to assemble the lasagna in a medium casserole (2 inches
deep).
Use lasagna pasta straight from box (no need to pre-cook); break them
if necessary, using hard straight edge, to make complete layers.
Begin with a small ladle of red sauce – then a layer of pasta, –
then spread a largeladle of red sauce in an even layer, and then a swirl
of white sauce; then more lasagne – repeat this until you have four
layers of pasta then cover the entire top with layer of white sauce.
Sprinkle the top with a little olive oil for browning.
Put in oven 75 mins before needed.
Cook in medium oven for 1/2 hour. Turn off oven 10 mins before needed.
Cut into 4 portions Use flat slice to serve.