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Saturday, 1 September 2012

Lasagne served with a Quinoa Salad...

Serves: 8
   Packet of rice and corn lasagne sheets ( I use Casalare Pasta gluten and wheat free lasagne sheets)
   1 garlic cloved sliced in half
   Drizzle of extra virgin olive oil
   2 brown onions, finely chopped
   4 garlic cloves, diced
   1kg extra lean beef mince
   1/2 medium red chilli, seeded and finely chopped
   80ml  red wine
   1/2 750ml bottle tomato passata (so 375ml)
   800g can diced tomatoes
   1 cup kalamata olives, pitted, sliced in half (lengthways)
   2 1/2 cups button mushrooms, peeled and sliced
   1/3 cup fresh basil leaves, chopped 
   1/2 cup freshly chopped flat-leaf parsley 
   Salt and pepper to taste 
White Sauce:
   60g vegetable spread
   50g plain flour (gluten and wheat free)
   4 1/2 cups rice milk or unsweetened almond milk
   1/2 cup nutritional yeast flakes, ground to a fine powder in a mortar and pestle.
   1 tsp. salt
   3 garlic cloves, diced
   2 tbsp. parsley flakes
   1 tbsp. lemon juice
Parmesan 'Cheese':
   1/2 cup toasted sesame seeds
   2 tablespoons nutritional yeast
   1/4 teaspoon sea salt
  1. Preheat oven to 180°C.  Heat oil in a large saucepan over medium-high heat. Cook the onion and mince for 5 minutes or onion has softened. Add garlic and chilli. Cook, stirring, for 30 seconds. Add the wine. Cook, stirring with a flat-edged wooden spoon to dislodge any bits that have cooked onto the base, for 3 minutes. Add the passata, canned diced tomato and olives. Simmer, stirring occasionally, for 8 minutes or until the sauce thickens. Add water if needed.
    Simmer for a further 5 mins, add basil, mushrooms and parsley. Toss to combine, season with and pepper. Set aside.
  2. Meanwhile in a small pot measure out the milk then add the yeast, salt, garlic and parsley and whisk well.  Add the butter and sprinkle over the flour.
    Turn the heat onto high and whisk until the flour dissolves then just whisk now and again while the butter melts. As it comes to a simmer and it looks smooth switch from a whisk to a wooden spoon and simply stir now and again until thick and creamy. Turn off the heat then stir in the lemon juice. Set aside.
  3. In a large baking tray rub the garlic slices into the tray. Spread about 2 cups of the mince mixture over the base. Arrange 2-3 lasagne sheets on top. Spread with 2 cups of mince mixture. Pour over 1 1/2 cups of white sauce. Top with 2-3 lasagne sheets. Continue layering with remaining mince mixture, lasagne sheets and white sauce. Finish with the remaining pasta, bolognese and 2 1/2 cups white sauce.
  4. Cover dish with baking paper, then foil. Bake lasagne for 30 minutes. Bake, uncovered, for a further 20 minutes or until the top is bubbling and golden. Allow to rest for at least 15 minutes (this will ensure the lasagne holds together better).
    Serve with 'parmesan', quinoa salad, and home made gluten and wheat free garlic bread.

 Quinoa Salad with Lime & Mint

   1 cup uncooked quinoa (I used a mix or red, white and black...they come in a premixed bag!)
   2 tablespoons extra virgin olive oil
   Juice from 2 limes
   2 1/2 cups water
   2-3 fresh mint sprigs, leaves removed and chopped
   2 tablespoons chopped fresh cilantro leaves or parsley
   1 garlic clove, dices
   A handful of sweet and ripe cherry or grape tomatoes, quartered
   1/2 lebanese cucumber, halved and sliced
   Small bunch or fresh asparagus, trimmed, cut into thirds (lenghtways)
   1/2 avocado, sliced
   Sea salt and fresh ground pepper, to taste
  1. First, rinse your quinoa in a sieve.  Heat slightly salted water in a large saucepan over medium-high heat, add quinoa slowly. Cook, whilst stiring until all of the water has been absorbed. The quinoa should turn out fluffy and tender.
  2. Scoop the cooked quinoa into a bowl and add the rest of the ingredients (bar avocado), tossing lightly with a fork until combined.
  3. Taste test and adjust seasonings.
  4. Cover and chill- the longer, the better.
    Serve with avocado slices and a sprig of mint.

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