(no subject)

New favourite website:

Cooking for Engineers

Clear instructions, with a bit of food science where relevant, and the most awesome and intuitive recipe layout I've ever seen.

Vegetarian lasagne.

I was rather pleased with the vegetarian lasagne I made last week, so I had another go last night. This time I made the white sauce thicker to compensate for the sloppiness of the vegetables and added more herbs and spices.


Sauteed eggplant, deglazed with vegetable stock and reduced till nearly dry, and simple white sauce (roux, milk, seasoning, and basil).


Sauteed onion, garlic, and sliced fennel bulb, again deglazed with vegetable stock, reduce till nearly dry, add to white sauce mix. Stir together.


Wilt chard (just makes it easier to apply later)


Cook lasagne. I dont use the lasagne that doesnt need boiling- It sucks too much moisture out of the lasagne.


Cheese and sliced tomatoes for the topping.


Assemble! A layer of marinara sauce...


Then a layer of pasta...


then a thick layer of the white sauce/vegetable goop...


Then chard, more marinara sauce, and a little basil. Followed by another stack of pasta, whitesauce, chard, marinara sauce, pasta, and finally topped with the sliced tomatoes, a little marinara sauce, and covered with cheese.


Mmm cheese. Bake at 190C (375F) for 45 minutes.


Leave to set for 10 minutes and then serve. The whole thing should be firm, as the white sauce should hold all the soggy vegetables in place.

Yum! Almost as good as a meaty lasagne. In fact, with a bit of bacon in there, it might even be a passable meal. ;-)

(no subject)

Mmmm 4WD goodness.

QOTD

"When I see an ad that says "Just like mom used to make!" I cant help but think- God, I hope not, I'd prefer something much better!"