Seafood, Courgette & Aubergine Lasagne

On 18th February 2016, This was Dinner

I’ve been really good this week. I’m finally back at the gym and drinking a protein shake for lunch. I have a dress I want to fit in on the 19th May when I go to see the Ballet at Cast in Doncaster.

However, I went to the gym yesterday but then came home and changed a sausage polenta ragù recipe into sausage, chips and gravy, just because I couldn’t be fussed to mess around (Oh and did you know it was National Drink Wine Day yesterday? Well it was and I did.)

There would be no reason not to think a seafood lasagne would be good but it was very good. I normally buy a bag of mixed seafood from Aldi but for some reason they didn’t have it at all. There has been an Iceland Food Warehouse near us for about six months but I’ve never ventured in. Mr S did and bought a big pack for a fiver.

Get set…

  • Defrost a bag of mixed seafood
  • Slice some courgettes lengthways and brush with oil
  • Slice a couple of aubergines lengthways and brush with oil
  • Grate some cheddar
  • Finely slice a red chilli
  • Preheat the oven to 180°c (fan)
  • Get fresh pasta sheets, passata & seasoning ready

Throw it together…

Heat a griddle and cook the courgettes and aubergine in batches. Set aside.

Pour some passata into an oven proof dish to cover the bottom. Scatter over half of the seafood and season.

Top with a layer of courgette and aubergine (using a third) and scatter half of the chilli. Pop a layer of pasta.

Repeat with passata, seafood, seasoning, vegetables and pasta.

Add more passata and the final layer of vegetables then scatter over the parmesan.

Dish it up…

We served ours on its own because, as you can see, there was more than enough here for two!

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The original recipe can be found at BBC Good Food.

Bean & Feta Stuffed Peppers

On 17th February 2016, This was Dinner

I made these when I got in from the gym. There was a large filling to pepper space ratio and these were decent sized peppers.

I don’t often comment on how I cook things differently from the recipe but this one really stood out. The original recipe (which I hardly ended up following at all) precooks the peppers and I think that would have spoiled them. My opinion of course.

Get set…

  • Preheat the oven to 170°c (fan)
  • Halve and deseed 2 peppers
  • Slice a small red onion
  • Cut an aubergine into cubes
  • Cut some feta cheese into cubes
  • Finely slice a red chilli
  • Grate some cheddar
  • Finely chop a garlic clove
  • Chop some parsley
  • Get ground cumin, ground coriander, can of chopped tomatoes, can of kidney beans, oil & seasoning ready

Throw it together…

Heat the oil in a pan and add the onion and garlic until starting to soften. Stir in the cumin and coriander. Cook for a few minutes then add the chilli and aubergine. Pour in the tomatoes and the beans (Still in their water is fine). Season.

Cook for about 15 minutes.

Pop the peppers in a baking tray then put some of the feta in the bottom. Add the bean mixture then add more feta.

Keep the remaining bean mixture warm.

Top with the cheddar and bake in the oven for about 20 minutes.

Dish it up…

Put some of the bean mixture in a bowl and top with the peppers.

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I would normally stuff peppers with a rice based dish so this made a nice change.

Italian (or Greek? or Spanish?)-Style Baked Eggs

I used a Marks & Spencer’s  Cook M&S app for this and added chorizo. I also used up some feta I had instead of parmesan.

Fry some chorizo and remove from the pan. Fry diced aubergine for a few minutes until gold and soft, add chopped onion, garlic, a tin of chopped tomatoes, drained and rinsed cannellini beans and some green pesto. Season well and simmer for about 10 minutes.

Make little wells in the mixture and crack in some eggs. Pop the lid on and cook until the eggs are done.

Scatter with feta and torn basil.

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Using, CHORIZO, AUBERGINE, ONION, GARLIC, CHOPPED TOMATOES, CANELLINI BEANS, GREEN PESTO, EGGS, FETA and BASIL…

This was dinner…14th July 2014.

Baked Vegetable Frittata

Blander than blander than bland. It seemed like a good idea at the time.

It was a waste of good cheese, I’m not even going to bore you with the details of how I made it.

TWD_Feb_Veg_Frittata

Using AUBERGINE, COURGETTE, ONION, OIL, GARLIC, ROASTED PEPPERS, EGGS, AGED RED LEICESTER & OREGANO…

This was (a very bland) dinner…17th February 2014.

“Lighter” Moussaka with Crunchy Feta & Oregano

 

 

I am sure that this is indeed lighter than your standard moussaka but I’m not going to sit and work it out. The BBC Good Food recipe is here, I didn’t use ‘extra-lean’ or ‘low-fat’ or ‘light’, I just liked the idea of this moussaka.

I’ve been threatening to make one for such a long time. Both Mr S & I have bad memories of childhood moussaka attempts so have been reluctant to try one. He was holding out until the last-minute and even tried to push for a Chinese takeaway but in the end persevered.

If you were to ask him what one of his favourite meals was over Christmas, he would state that this was.

Cook the lamb and remove from the pan. Fry sliced courgette and aubergine then add the meat back to the pan and stir in some red lentils. Add dried oregano and passata, adding a little water if required and a stock ‘cube’ (I used a bit of stock pot).

Cook for around half an hour until the lentils are perfect, add seasoning to taste. Transfer to a baking dish

Mix yoghurt, oregano, feta and seasoning, giving it a good mash then spoon over the meat mixture. Scatter with breadcrumbs then stick under a grill to colour it.

TWD_Dec_LightMoussaka

Using MINCED LAMB, COURGETTE, AUBERGINE, RED LENTILS, PASSATA, FETA, GREEK YOGHURT, DRIED OREGANO, BEEF STOCK ‘CUBE’, BREADCRUMBS & OLIVE OIL…

This was dinner…23rd December 2013.

Italian Vegetable Bake

After meat, meat and bean casserole for dinner yesterday I went meat free today.

I hate that bloody advert that insinuates that to eat meat free once a week you need something that pretends to be meat in your dish. I couldn’t give meat up – chorizo, bacon, chorizo, lamb, chorizo, pork etc but I am not averse to a good meat free meal. I just don’t GET the meat substitute thing.

This BBC Good Food veggy bake hit the spot and was another one pot that didn’t take too much effort.

Put a tin of chopped tomatoes, a sprinkling of dried oregano (I didn’t have any fresh) a good pinch of chilli flakes, a bashed garlic clove & some seasoning into a casserole dish and simmer it for a few minutes.

Tip out two thirds of the tomato mixture into a jug then layer with half of your sliced aubergine, courgette & tomato then chopped roasted red peppers from a jar into the casserole dish. Sprinkling with torn basil as you go.

Layer with slices of baguette rubbed with a garlic clove then put pieces of mozarella onto the bread. Cover using another third of the tomato sauce.

Layer with your remaining vegetables. Tip in the rest of the sauce then top off with more of the bread and mozzarella. Sprinkle with more basil and oregano. Stick the lid on and cook in a 160ºC (fan) preheated oven for about 45 minutes.

Remove the lid and pop it under the grill for a few minutes.

vegbake2 vegbake

Also, after I inspired someone to  cook last week I got a message from my friend Lynne whom I had inspired to bake. She made the cake I made here. This is one of the reasons I started to blog in the first place. Lynne – It looked lovely!

This was dinner… 30th September 2013.

Vegetable Curry

Last weeks meat free dish of the Halloumi parcels was a distant memory as we embarked on another vegetarian dish which frankly, put the parcels to shame.

I was going to do a pork dish today but true to form I’d forgotten to get it out of the freezer.

Pop some chopped onion, a diced potato & a diced sweet potato into a large sauté pan with some oil on a low heat. Stir well, add about 100ml of water and put a lid on for 5 minutes to soften it all.  Add chopped aubergine and quartered mushrooms. Give it all another stir and leave for a couple of minutes.

Add some curry paste, how much and what type is up to you and your tastebuds. I had a madras paste already so I used what was left of that (about 3 tablespoons). My eyes saw madras but my brain heard korma so I added a chopped red chilli too.

Add a can of coconut milk and about 100ml of vegetable stock, bring to the boil and simmer, covered, uncovered or a bit of both, depending on how thick you want your sauce, for about ten minutes.

Stir through some chopped coriander and serve.

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It was a great way to use up some of the veg I had left over from the meals I didn’t make last week. Obviously, you can stick in whatever you fancy. Also, if you use reduced fat coconut milk it’s another low fat dish.

This was dinner…30th June 2013.