Heat oven to 180 C / Gas 4
Grease a lasagne dish
125 g butter
100 g plain flour (gf or non gf)
1 l semi skimmed milk (a bit more may be needed if sauce too thick)
1 leek cut in to thin strips
500 g baby spinach
4 fillet portions of salmon – baked in foil for 15 minutes and flaked
400 g cheddar cheese – grated
2 cloves of garlic – crushed
4 sprigs of dill – chopped
Salt and pepper
10-12 sheets of lasagne – gf / non gf
Using 125 g of butter, flour and the milk make a bechamel / white sauce.
Melt the remaining butter in a pan and cook the leeks for 2-3 minutes. Season with salt and pepper. Add the spinach leaves (a handful at a time) and the garlic and cook until the spinach has wilted. Drain off any excess liquid.
Assemble the lasagne – spread 1/4 of sauce over the bottom of the dish. Place lasagne sheets on top. Top with half of the leek / spinach mix and half of the flaked salmon.
Sprinkle with a third of the cheese. Repeat – 1/4 of sauce, lasagne, greens, salmon and cheese.
Top with 1/4 of sauce , lasagne, remainder of sauce and grated cheese.
Cook for 45 minutes or until golden.
Sprinkle the dill over the top and serve with garlic flatbreads and a green salad.
I have two different methods to make this…both incredibly quick and equally tasty. Which method I use depends on what is in my fridge. I use leeks and / or kale.
Cheesy leeks and kale served on gluten-free toast with sweet piquante peppers
The quantities given serve 2
2 leeks – sliced / 1 leek – sliced and large handful of kale – torn away from the thick stalks / 2 large handfuls of kale
Knob of butter
3-4 tbsp of water
4 tbsp cream cheese
Melt the butter and toss the prepared vegetables in the hot butter. Cook for a couple of minutes. Add the water, cover and leave on a moderate heat. Cook for about 10 minutes or until the desired texture. Add the cream cheese and stir until thoroughly dispersed and heated through. Serve.
2 leeks – sliced / 1 leek – sliced and large handful of kale – torn away from the thick stalk / 2 large handfuls of kale
Knob of butter
3-4 tbsp of water
4 tbsp creme fraiche
handful of grated cheese
Melt the butter and toss the prepared vegetables in the hot butter. Cook for a couple of minutes. Add the water, cover and leave on a moderate heat. Cook for about 10 minutes or until the desired texture. Add the creme fraiche and grated cheese and stir until thoroughly dispersed and heated through. Serve.
Don’t let the title deter you if you are a meat eater. My husband, who thoroughly enjoys eating meat, really likes this dish – always goes back for another helping – and frequently requests it.
Preheat oven to 190C / Gas mark 5
1 large onion – coarse chopped
1 large punnet of Chestnut mushrooms – chopped in half
2 cups of red lentils
1 large can of chick peas – drained
5 tbsp red wine vinegar
Small jar of sun-dried tomatoes
5-6 sweet potatoes
Coconut oil for frying
3/4 – 1 pint of vegetable stock
Grated dairy / vegan cheese – optional
Black pepper – optional
Peel and chop the sweet potatoes – cover with water and boil until cooked. Drain and mash.
Fry the onions in the coconut oil until soft. Add the mushrooms, chickpeas, sun-dried tomatoes, lentils, vinegar and stock and simmer gently until the lentils are soft adding more stock if required. The mixture should be of a thick consistency.
Put the mixture in to an oven proof dish and top with mashed potato.Sprinkle with grated cheese and black pepper. Place in the oven for 25-30 mins until heated throughout.
We eat roasted vegetables at least once a week. It is such a versatile dish and one that involves minimum effort – perfect 🙂
Invariably we have it as a supporting dish but it is worthy of being a main dish.
This dish posted is simply an assortment of vegetables – carrots, parsnips, peppers and sprouts – roasted in a drizzle of coconut oil for about 40 minutes with the occasionally gentle turning.Then I mixed in a tin of chopped tomatoes and a generous tsp of chilli powder and topped with grated cheese. Back in to the oven to heat through. Serve with crusty bread.
A delicious dish that is assembled and then baked to heat through and crisp up the topping. Takes about 35 minutes from starting to eating 🙂
Ingredients: Broccoli, cavolo nero kale, large cod fillet, cheese sauce, plain tortilla chips, grated cheese and black pepper.
Steam the broccoli and kale. Gently simmer the cod in milk. Make a cheese sauce.
Once all cooked or made then assemble:
Put steamed broccoli and kale across the bottom of an oven proof dish
Break the cod fillet in to large pieces and arrange
Cover with the cheese sauce
Sprinkle crushed tortilla over the top and cover with grated cheese and black pepper
Bake in the oven until heated through and top crisp
1.Put steamed broccoli and kale across the bottom of an oven proof dish
2.Break the cod fillet in to large pieces and arrange
3.Cover with the cheese sauce
4. Sprinkle crushed tortilla over the top and cover with grated cheese and black pepper
5. Bake in the oven until heated through and the topping is crisp
I served this with gf tortilla wraps smothered in garlic butter and baked till starting to crisp.
Delicous mix of flavours: Smoked mackerel, quail eggs, beetroot, avocado, watercress and rocket covered in crumbled stilton. A really hearty and filling salad.