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VEGETARIAN LASAGNE FROM WYNESS VINEYARDS





Best Paired with our Ryan's Red Blend:

As I am vegetarian, this meal converts many carnivore to turn to the veggie option.


VEGETARIAN LASAGNE

A simple recipe to satisfy any herbivore, omnivore or carnivore!


INGREDIENTS:

1 punnet mushrooms, washed and sliced

1 tin tomato and onion mix (a staple in every wife’s pantry)

3 rounds of feta

3 packs of spinach, washed and chopped

3 onions, diced

3 tsp’s garlic

1 pack of lasagne sheets

1.5l of white sauce (this is made with about 4 ½ Tbs butter, 4 ½ Tbs flour and 6 cups of milk)

1 cup of your preferred cheese ( parmesan and mozzarella are good!)


METHOD:


Fry mushrooms and keep aside

In a pot fry the onions

- Once the onions are translucent, add the garlic and stir

- Add the spinach and put the lid on until cooked

- Crumble in the feta and stir

(you can "blitz" this in a blender or use as is)


START THE LAYERING:

1st the mushrooms

tomato and onion mix spread evenly on top

#1 layer of lasagne sheets

½ Spinach and feta mixture

a bit of the white sauce

#2 of lasagne sheets

½ Spinach and feta mixture

a bit of white sauce

#3 layer of lasagne sheets

remaining white sauce

sprinkle cheese

Bake in the oven at 180 C for about 20 minutes.

Let stand for 20 minutes to allow pasta to soften and for easier dishing...it doesn’t run all over the place!






CHOCOLATE CHIP CAKE FROM WYNESS VINEYARDS





My mom always made this to celebrate our birthdays and what better way to celebrate than with cake and our MCC!

CHOCOLATE CHIP CAKE.


Preheat oven to 180C


INGREDIENTS:
2 cups flour
11/3 cups sugar
3 teaspoons baking powder
1 teaspoon salt
1/2 cup oil

1 teaspoon vanilla

¾ cup cold water

8 egg yolks.


METHOD:

Sieve dry ingredients twice
Make a well in this and add 1/2 cup oil, 1 teaspoon vanilla, ¾ cup cold water and 8 egg yolks. Beat,
Grate one bar of dark chocolate and fold into batter.
Separately beat the 8 egg whites and fold the batter mixture into the egg whites
Bake in a loose bottomed tube tin and up end to cool
ICING:
Boil together ½ cup cream with ½ cup sugar. When thick, remove from heat and stir in one slab of grated dark chocolate . Pour over cooled cake.




BUTTERNUT & SWEET POTATO CURRY WITH BUTTER & HONEY FROM RAGAMUFFIN





Butternut and sweet potato curry with butter and honey

INGREDIENTS

  • 500g butternut, peeled and chopped into pieces
  • 500g sweet potato, unpeeled and chopped
  • 1 TBS cooking oil
  • 1 onion, chopped
  • 4 cm ginger, grated
  • 3 garlic cloves, grated
  • ¼ tsp chilli powder or 1 tsp curry powder
  • 1.5 TBS butter
  • 1 tsp honey
  • Coriander leaves to garnish

DIRECTION

1) Sprinkle some salt and oil over the butternut and sweet potato, and bake in an oven on the highest temperature it can go. After about 30 minutes the butternut and sweet potato would start charring, which gives wonderful flavour. Don’t allow it to burn, if step 2 takes too long.

2) While the butternut and sweet potato is baking, fry the onions in 1 TBS butter and a little salt, till it browns well (the salt draws out moisture, which will brown the onions quicker). Turn the temperature down and add the ginger, garlic and chilli or curry powder. Cook for a further 3 minutes. If it wants to burn add a little water.

3) When you are finished with step 2, take the butternut and sweet potato out of the oven, even if it isn’t cooked completely. Add it to the pot, with ½ a cup of water. Bring to a boil and close the lid. Allow the butternut to cook through and the flavours to spread. Some pieces of the vegetables will stay whole and some will naturally break apart as you stir. This is what we want.

4) Mix the remaining butter and honey in. Taste for salt and sweet and adjust the seasoning.

Serve with rice and garnish with coriander leaves.

Notes and variations

It works well with chicken baked with Chinese 5 spice and honey. Or mix in chickpeas for a vegetarian main dish.

For a soup: add more water, coconut cream and peanut butter; and blend.

For a Malaysian laksa style dish: add noodles to the soup and use about double the amount of ginger, garlic and curry powder.

The dish is at its best the next day and freezes really well. You could also increase the amount of butternut and sweet potato in step 1 and freeze the rest, just don’t expect the pieces to stay whole after thawing.


Thinus Ras

0739514086

www.ragamuffinfood.com


CITY BOWL MARKET