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 first tasted this delicious combination at a friend’s house a couple of years ago. Whenever they visited some friends in France they would come back with a jar of loveliness called: Confiture de pommes au romarin et au miel de montagne. I acquired a recipe and then promptly forgot about it until recently. Recipe translated and tweaked resulted in 5 jars of apple, honey and rosemary jam in my kitchen yesterday. I resisted the urge to taste it until today to allow the rosemary to infuse the jam…delicious.
This is what I did:
2kg of cooking apples – peeled, cored and chopped in to small pieces (pips saved)
250g honey – I used set
Juice of 3 lemons – keep pips
20 ml of water.
Rosemary sprigs – washed and dried
Put the sugar, water, lemon juice and honey in a large pan and bring to the boil – stirring frequently. Put the apple pieces in to the syrup mixture along with the apple and lemon pips wrapped in a piece of gauze. Bring back to the boil and simmer gently for about 15 minutes or until the apples are soft. Remove from heat and mash about half of the apple mixture down – I used a potato masher. Put back on the heat and simmer for anohter 5 – 10 mins. Put in to prepared jam jars and push a sprig of rosemary in to the mixture ahead of sealing the jar.
I have no idea how long this will store – probably quite irrelevant as one jar has nearly gone already. I didn’t treat this like an ordinary jam, cheese or jelly in that a setting point wasn’t reached. The consistency is of a very, very thick sauce. Delicious on toast but I would imagine equally scrumptious with pork or game.
50 g pine nuts
50 g parmesan
150 ml extra virgin olive oil
large handful of basil
1 clove of garlic (optional)
Dry fry the pine nuts until golden brown
Put all the ingredients in to a food processor,
and blitz until the desired consistency.