It’s called balance, and I have been truly spoilt today by Tazmyn who made me buttermilk peanut butter pancakes and strawberries for breakfast, and then another brand new recipe this evening! One being considerably more calories than the other, but we don’t need to talk about that!
She’s promised I’ll get pancakes again on Valentine’s Day (our tradition!) so I’ll hold her to that, because they were amazing.
What do you eat your pancakes with?
Back to this posts recipe!
Char-grilled courgette & lentil lasagne
Cooking time: 1 hour & 15 minutes.
Calories: 320 per serving.
🌸 2tsp olive oil
🌸 1 large onion finely chopped
🌸 2 cloves of garlic crushed
🌸 2 x 400g tinned green lentils drained & rinsed
🌸 2 x 400g cans chopped tomatoes
🌸 60ml Water
🌸 2tsp fresh thyme leaves
🌸 300g courgette sliced thinly
🌸 3 dried wholemeal lasagne sheets
🌸 2tsp finely chopped basil leaves
🌸 200g ricotta
🌸 60ml skimmed milk
🌸 1 egg
🌸 20g finely grated Parmesan
🌸 50g rocket
🌸 1tsp lemon juice
1. Heat the oil in large saucepan over medium heat. Add the onion & garlic and cook, stirring for 5 mins until the onion softens. Add the lentils, tomatoes, water and the thyme and bring to the boil. Reduce the heat and simmer uncovered for 10 minutes.
2. Preheat the oven to 200°c/Gas mark 6. Lightly grease an oven proof dish.
3. Meanwhile, cook the courgette on a heated oil griddle pan, over a medium high heat for 1 minute each side or until tender & then set aside.
4. Spread with one third of the lentil mixture over the base of the dish. Cover with half of the lasagne sheets, trimming to fit. Top with half of the remaining lentil mixture, then the courgette, basil and remaining lentil mixture. Over with the remaining lasagne sheets.
5. Blend or process the ricotta, milk & egg until smooth. Spread evenly over the lasagne sheets and sprinkle with Parmesan.
6. Cover the lasagne with tinfoil. Bake for 20 minutes. Remove the foil and then bake for a further 25 minutes until golden & the pasta is cooked. Stand for 10 mins before serving. Drizzle the rocket with the lemon juice and serve with the lasagne. (I had mixed salad instead!)
We absolutely loved this dish & actually preferred it to regular lasagne. We are a huge fan of lentils lately, and would definitely have this again! There’s so much left for lunches!
Out of 5 stars: ⭐️⭐️⭐️⭐️⭐️
I hope you all enjoyed this recipe, tomorrow evening we’re actually eating out but I’ll most likely blog that too!
Sending love, as always.
Mrs Chalke x
Prep time: 10 minutes
🌸 50g chopped baby spinach
🌸 100g defrosted frozen peas
🌸 4tsp fresh pesto
🌸 3tsp crème fraîche
🌸 500g pack of gnocchi
🌸 basil to garnish (optional)
Put the spinach and peas in a non-stick pan with some seasoning and a splash of water, and heat, stirring, until the spinach has wilted. Add the pesto and crème fraîche, and gently heat through. Cook the gnocchi in a pan of boiling water following pack instructions then scoop out with a slotted spoon into the spinach pan. Toss everything together, then serve in warmed bowls topped with a basil leaves for garnish if using.
I hope you enjoyed this post, this dinner was super quick and easy! We don’t often eat gnocchi but will definitely be making it a more regular thing in our household! So many things you can do with it too!
Lots of love,
Mrs Chalke xxx
I realised last night whilst scrolling through my camera roll that 95% of the content, okay maybe 99% is all of food! Food we have either eaten out, cooked ourselves or had someone else cook for us which got me thinking, maybe I should just be a food blogger! I mean, we are absolute self confessed foodies, we eat out at some of the most amazing places, but more importantly, we both love to cook. Tazmyn is definitely the more skilled cook out of the two of us, where as me, I’m just a mess in the kitchen and my timings are really bad! That being said, I’d love to learn and I’d love to cook more, I’d love us to cook together more and I’d love to try new foods. So to add to my ever growing list of New Years resolutions, or should I say, things I want to do more of in 2019, is to cook more, enjoy food more and to document it more!
I invested in some foodie magazines today and whilst flicking through, I came across a recipe I really wanted to try so just like that, we found ourselves in Waitrose buying ingredients and indulging in our most favourite thing about Waitrose, the free coffee of course!
Pork steaks with sautéed lentils.
I did think about writing out the complete recipe but it’s right there in the magazine, so hopefully you can see it clearly should you wish to give this recipe a go yourself!
It was relatively easy to cook, I think the most time consuming part was the prep! Cutting the garlic, slicing the asparagus, getting the pork steaks in half, and chopping the onion (I cheated and bought it already chopped for me!) But overall, we loved this recipe and would definitely eat it again! You can also use chicken breasts instead of pork steaks if you’d prefer which we may do next time!
Out of 5 stars? ⭐️⭐️⭐️⭐️ And a half!
I hope you enjoyed this post, I’m excited to experiment more in the kitchen and try new things!
Lots of love,