Cut the leeks into rings and wash. Melt the butter on moderate heat and toss in the leeks, stirring them until soft. Take off the heat and mix in the cream, then season with nutmeg, salt and pepper to taste.
Make the pancake batter following the instructions on the package. Bake the wholeweat pancakes and leave to cool a little.
Meanwhile, prepare the cheese sauce. I usually go for option 2, the semi lazy option. That is, I heat milk on moderate heat (something between 500ml and 750ml, I think, but I usually exaggerate a little when it comes to cheese sauce). Then I add in Maizena Roux, to make a white sauce, and add a good 100g of grated cheese. Season with nutmeg, salt and pepper.
In the meantime, preheat the oven at 200°C. Put a good few spoonfuls of creamy leeks on each pancake, roll up and place into a buttered oven dish. Then ladle over the cheese sauce, and sprinkle some more grated cheese on top (there is NO such thing as too much cheese). Put it in the oven until the top cheese has molten and turned into a sumptuous, golden brown crust.
Enjoy!
Cut the leeks into ringlets and rinse. Melt the butter and toss in the leeks, letting simmer on low heat for a good 10 minutes until the leeks are soft. Lower the heat to a mininum, stir in the cream, and season with nutmeg, salt and pepper.
Make the wholeweat pancake mix as described on the package. Bake a pancake on one side, and when you flip it over, crack an egg into the pan and sprinkle some grated cheese on top. Let the cheese melt and the egg get ready, then remove the pancake onto a plate, add a good spoonful of the leeks'n'cream, and serve.
Preheat the oven at 200°C. Cut the eggplants lenght-wise. Mix the olive oil, the oregano and some salt and pepper, and rub both sides of the eggplants with it. Grill the slices in the oven until soft and light brown.
'Unfreeze' (I could hardly call it melt, now could I?) the spinach and mix with the ricotta, nutmeg and some salt.
Heat the milk at moderate heat, and when it's almost at boiling point, mix in the Maizena roux to make a white sauce. Season with some nutmeg and salt, then add a little bit of the grated cheese to make a light cheese sauce.
Now you're ready to start layering. In a lasagna dish, alternate a piece of lasagna with either a spoon of white sauce and eggplant or a few spoonfulls of the spinach mixture. End with a layer of aubergines covered in white sauce on top, and sprinkle with grated cheese. Bake in the oven at 200°C for 20 minutes (or however long the lasagna package says is necessary).
It's a measuring cup and a shaker in one, and it's very useful for beating eggs with other ingredients to prepare omelets, or even to beat cream into whipped cream. Or for the fantastically easy pancake recipe below - yields around 3-4 pancakes.Measure 200ml of milk in the Shake it, add an egg, the flour and some vanilla sugar, shake and voilà! Pancake batter in a matter of seconds.
Heat the stock in a saucepan and keep to a low simmer. Chop the shallots and celery very finely, preferably in a food processor so they become juicy mush. Heat half the butter and the oil andsimmer the shallot-celery mixture for a couple of minutes. Mix in the rice, stirring to each rice grain is coated in oil and butter. Ladle in the stock bit by bit, and let the rice absorb it. Mix the lemon zest and the rosemary into the risotto. In a small bowl, beat the egg yolk, lemon juice, parmesan, cream and pepper. Take the risotto off the heat and mix in the egg-lemon-cream mixture. Add butter, salt and pepper to taste. Serve with grated parmesan. Great in combination with grean beans, or any other green vegetable such as green asparagus or broccolis.
Cut the onion into large chunks. Cut the tomatoes into large cubes and remove the seeds. Sauté the onion in some olive oil. Add the tomatoes and stir for a few minutes. Then add the can of lentils and the coconut milk. Season with plenty of indian spices and some salt and pepper. Let the stew simmer for 10-15 minutes so the vegatables get soft and creamy. Serve with some tasty dark bread.
Peel the potatoes and cut into cubes. Boil them for approximately 10 minutes. Chop the onion, dice the eggplant and sauté in some olive oil. Season with salt, pepper and some paprika powder. Add the diced quorn and the boiled potatoes and stir until the potatoes get a nice light brown crust.
Preheat the oven at 200°C. Roll out the pizza dough and sprinkle some olive oil on top. Divide the ricotta cheese more or less evenly on the dough. Slice the egg plant and the onion thinly, and add on top of the ricotta. Finish with a generous sprinkling of grated mozarella cheese, and season with salt, pepper and oregano. Bake in the oven for approximately 15 minutes, until the mozarella cheese has melted and turned golden brown.
