Veggie lentil lasagne

7 08 2016

Heavy meat day yesterday, so trying something ‘lighter’ today: veggie lentil lasagne, with roasted vegetables:

Cut up some eggplant, zucchini, red chili pepper and onion into small pieces and roast for about 30 minutes:

Make the tomato/lentil sauce. There are some fresh tomatoes, carrots, garlic cloves in here. Add lentils, tomato purée or tomato paste, fresh basil and pepper.

Prepare spinach and ricotta filling (which is basically an egg, ricotta, dried oregano and pepper):

Bring everything together. Start with the tomato/lentil sauce and work your way up with lasagne, roasted vegetables, spinach etc.

Add some mozarella, parmesan and cherry tomatoes:

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In the oven for about half and hour or so:

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I forgot a picture with some more fresh basil to serve the whole thing.

Tastes even better probably with fresh lasagne, but I didn’t feel like doing that today. Still very good.





Lemon & Cream Cheese Cupcakes

3 11 2011

What the cat and the kid made today (it was raining): lemon-cream cheese cupcakes with lemon frosting.

Ingredients:

cupcakes (+/- 9 large cupcakes or 12 small cupcakes)

  • 75 g. butter
  • 135 g. sugar
  • 145 g. all purpose flour
  • 1/4 tsp baking powder
  • 155 g. cream cheese (or sour cream)
  • 2 eggs
  • 3/4 tsp lemon zest
  • 1/4 tsp vanilla extract

frosting

  • 1 tbsp butter
  • 90 g. icing sugar
  • 2 tsp lemon juice
  • 1/4 tsp vanilla extract
  • 1/4 tsp lemon zest
  • 1 tsp milk

How to make it:

Batter:

  1. Mix sugar, flour, baking powder and lemon zest
  2. Add butter (melted) and beat in the eggs
  3. Add cream cheese, vanilla and mix well
  4. Spoon into paper-lined muffin tin (fill 1/2 or 3/4)
  5. Bake for about 20 minutes (pre-heated oven 190°C)
  6. Cool for about 20 minutes

Frosting:

  1. Mix butter and sugar
  2. Add lemon juice, vanilla, lemon zest, milk
  3. Beat until smooth
  4. Frost cupcakes







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