Spinach & Mushroom Lasagna

Easy quick family dinner.. the kids really enjoyed and perfect combo to get them eating their greens.. 

Ingredients:

10-12 lasagna sheets, cooked and kept aside

1 bottle tomato passata sauce 

1 cup grated mozzarella or cheddar whichever you prefer

1 small tub of mascarpone 

1 onion chopped finely

8-10 mushrooms chopped finely

1 1/2 cup chopped spinach 

3 cloves garlic, chopped finely

1/2 tsp chilli flakes

1 tsp dried oregano

1 tsp dried basil

1 egg

Salt & pepper for seasoning 

Method:

1. In a saucepan heat olive oil, add the chopped garlic, chilli flakes and sauté until it leaves an aroma.
2. Add in the onion, cook until golden.
3. Mix in the herbs and season with salt & pepper.
4. Stir in the mushrooms, cook for a few minutes and then add the chopped spinach.
5. Cook until mushrooms are done. Turn off the heat and stir in the mascarpone. Season. Let it cool.
6. Once cooled add the egg and mix well.
7. In an ovenproof dish, layer the lasagna sheet, add a few spoons of the spinach mix. Sprinkle a little bit of cheese.
8. Add another layer of lasagna sheets, now pour a few spoons of passata sauce. Then add a few more spoons of spinach sauce. Top with cheese. Keep alternating lasagna sheets, passata, spinach sauce and grated cheese. Ensure you have atleast 3 or 4 layers of lasagna sheets. End the top layer with passata sauce and grated cheese.
9. Pre heat oven , cook the lasagna for 20-30 mins on 200deg. Cover it with foil initially and then remove towards the end to melt the cheese on top layer and get it crispy golden.
10. Enjoy with salad or garlic bread. You can use mixed vegetables instead of spinach & mushrooms.

Ginger Garlic Pan Fried Salmon

 I love asian flavours so wanted to try mixing my favourite simple ingredients to create a delicious east recipe… the kids loved it and asked for seconds..

Ingredients

4 fillets of salmon

2 spring onions sliced

1/2 inch ginger thinly sliced

2 garlic pods thinly sliced

1 tbsp light soy sauce 

1/2 tsp white pepper 

2 tbsp Sesame oil

For the marinade

1 tbsp soy sauce
1/2 tsp red chilli flakes

1 tbsp ginger garlic paste

1 tbsp sesame oil 

1/2 tsp black pepper powder

Method:

1. Marinade the salmon and keep aside for atleast 30 mins.. the soy sauce should season the salmon but if needed add salt.

2. Heat sesame oil in a pan, once hot place the salmon skin down and fry till the skin in crisp. Turn lightly and cook salmon for 1 minute either side. Don’t overcook as salmon cooks quickly and if overcooked will start to flake. 

3. Remove the salmon. In the same pan add the chopped ginger garlic and toss. Add in the leftover marinade , stir in the white pepper and soy sauce. Taste and season if required. Turn heat off and mix in the spring onions. 

4. Pour the sauce over the salmon fillets. 

I served the salmon with egg noodles which were tossed on sesame oil and spring onions. I ask steamed pak Choi and tossed it in sesame oil, soy sauce and garlic powder.

Egg 65

 I keep seeing similar recipes on my insta feed so decided to try my version. It was tasty and definitely smelled and tasted like the non veg version.

Ingredients:

5 boiled eggs
1 tsp chopped ginger
1tsp chopped garlic 

1 green chilli chopped finely 

1/2 onion chopped finely

4-5 curry leaves chopped finely 

Handful freshly chopped coriander

1/2 tsp turmeric powder

1/2 tsp cumin powder

1/2 tsp jeera powder

1/2 tsp garam masala 

1/2 coarse pepper powder

2-3 tbsp gram flour/besan

For the sauce

1 onion chopped into thin slices

2 cloves chopped garlic 

2-3 green chillies slit

5-6 curry leaves

1/2 chilli powder

1-2 tbsp tomato ketchup 

Salt and pepper for seasoning

Method:

1. Remove the yolks from the boiled eggs and chop the white into tiny cubes. Discard the yolks as we won’t use them in this recipe. My kids enjoy eating these so no wastage :) 

2. Mix the whites in a bowl along with the main ingredients. It should turn into a nice batter consistency.

3. Heat oil in a kadai and fry the egg pakoras/fritters , you can use a spoon to dip the batter into the oil. Cook until golden brown. Keep aside.

4. In a wide wok, heat little oil and add the curry leaves onions, garlic and green chillies . Toss until it starts to give a lovely aroma. Add in the chilli powder and season well.

5. Add the egg fritters mix in tomato ketchup . Toss and sprinkle some freshly chopped coriander and  serve hot.

If you like it tangy sprinkle some lemon juice. This dish needs to be enjoyed whilst hot.