Tag: yum

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Pump, Pump, Pump, Pumpkin lasagna

mykitchensokay

If I had to pick an all-time favourite vegetable, pumpkins would easily win, so when I heard about the annual Collector pumpkin festival I had to pay a visit and boy it did not disappoint. There was pumpkin soup, pumpkin pies, pumpkin scones, pumpkin cheesecake and even a pumpkin meed which tasted a lot better than it sounds.

canva-photo-editor

Yup that’s a picture of me being over-excited by the crazy large pumpkins. You would think after all that I would have had a pumpkin overload but instead I went home and decided to look up more pumpkin recipes. I really am obsessed. Anyway that brings us to today’s post, my attempt at making pumpkin lasagna.

To be honest with you I am not a big fan of traditional lasagna, despite being a cheese addict I am not really a fan of bechamel sauce, but this version ski[s the sauce and its replaced with lots and lots of cheese! that’s my kinda of lasagna!

I found the recipe from the always faithful taste.com. As I was making this on a week night and I could not be bothered to cut up a pumpkin after work I bought two bags of pre-cut pumpkin from the supermarket which meant I used 1kg rather than 1.2 kgs as the recipe suggests. I also didn’t cover the pumpkin in foil.

Once the pumpkin was cooked I decided not to puree it because I was worried the lasagna would end up tasting like baby food, rather after I added the spices I just lightly mashed the pumpkin:

mushy pumpkin

After cooking for 35 min with foil on and 15 min with it off the lasagna was still looking quite pale so I changed the coven to grill and let it in for an extra 5 minutes to golden up

pumpkin lasagna I was super impressed with how tasty this was, the addition of chilli flakes were perfect, it wasn’t too spicy but just had lots of flavour, 100% recommend

pumpkin plated

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Zesty broccolini pasta

mykitchensokay

So I have a confession to make, I started writing this post a month ago! Why has this post taken so long to publish you ask? Well, being the super smart and organised person I am I totally forgot my wordpress password and also my gmail password #fail

Thankfully today is a new day and I have managed to login! Hurray! While it has been forever since I made this pasta dish, it was way to delicious not to share. I actually found this recipe while getting my hair cut from the delicious magazine, and I was super excited to find it online as well.

The recipe was meant to be enough for 8 people, as I had not yet made the pasta and realised how insanely delicious it was I thought it would be best to halve it and not have too many left overs, however I also had the foresight to know that I generally mess-up and over-cook sauces so I halved the pasta & broccolini part but didn’t make less sauce.

After accidentally burning my garlic when I made the curry I was actually really careful this time and kept the heat quite low while cooking the garlic and chilli. I was really glad that I didn’t halve the sauce, as when it came time to add the pasta back it had reduced quite a lot and I was actually a bit worried that there wouldn’t be enough. This is also probably because I didn’t bother to measure out the pasta and probably cooked too much.

pasta 1

Look at those beautiful greens, my mouth is watering thinking about this pasta again.

Once I had mixed the pasta and cheese into the sauce I was very excited to eat it and I totally forgot to add the pumpkin seeds and sorrel leaves which was a shame because while this pasta tasted amazing it was missing a nice crunch.

Pasta 2

 

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Tart it up

mykitchensokay

So after a one month hiatus I am back and blogging. I did cook throughout february, making a very disappointing ‘spanish pork’ recipe found in the CRISO cookbook and another fail with a creamy pasta dish however I don’t actually remember enough about making them now to post. Turns out I am not as good at prioritizing my time to blog as I had originally hoped, however new month and new me and a new recipe.

Yesterday my boss kindly gave me a massive bag of tomatoes from his garden. Following from this I googled easy recipes with tomatoes and found a recipe on taste.com for an ‘Easy vegetable and ricotta tart’ and I can now confirm this recipe was both easy and delicious, although I did make a few changes.

The ingredients list for this tart were actually pretty vague such as: 2 x 145g tubs Mediterranean vegetables, drained and Mixed salad. I have no idea what they actually meant by the mediterranean vegetables and just grabbed some kalamata olives because I love them. The recipe also asked for 150g cream-cheese-stuffed bell peppers, drained but I decided that since there was enough fat already so I just grabbed a large green capcisum. I also didn’t end up using goats cheese because supermarkets don’t make it easy to find anything and settled on some feta instead ¯\_(ツ)_/¯

tart pre oven

Tart before it went in the oven

If you have ever cooked with filo pastry you will understand how annoying and fiddly it is. I did struggle a little putting the pastry together and ripped pretty much every sheet, I gave up up 7 sheets (recipe asked for 10). It wasn’t just the pastry where I totally ignored the quantities,  I used the whole capcium, and was quite rough with the amount of olives and tomatoes I added. For the ricotta I didn’t bother measuring anything out and just added a thin layer to the bottom of the tart. When everything came together it looked pretty good so I dont think this really mattered.

tart cooked

Cooked and ready to get in my belly

So apparently this tart feeds 6 people, but I cut it into 4 and had a slice for dinner. It was really really good, and as soon as I finish this post I am going to have a slice for lunch 🙂

tart on plate

This was definitely a success, and I think it will be a good base recipe to build off and try different toppings. Lets hope this is a sign that March will be a good cooking month.