I get asked quite often why I like to cook. The first reason I give is normally because I like to eat. I am Thai and food is a big factor in our culture. We greet each other with hello followed by 'have you eaten? When guests turn up at your house it's safe to assume that they will expect to be fed.

The second reason is that as I grew up in the Northeastern part of Thailand, the poorest region, food was always hard to come by. We weren't hungry as there was always rice, but it was difficult finding something to go with rice. Now I do have ingredients to go with rice, I want to cook!

Wednesday, 23 March 2016

Rainbow Lasagne.




Rainbow Lasagne.

I've decided not to go shopping this week and cook with I have already got at home.
This vegetarian lasagne is made with ingredients that I happened to have in my fridge, freezer or pantry.

In a large wok, fry
-2 cloves of garlic, with
-1 sliced onions,
-2 stalks celery, cut into chunks,
-2 carrots, cut into chunks,
-salt/pepper.
Cook, stirring until the vegetables have softened, add
-300g sliced mushrooms,
-400g frozen peas,
-400g broccoli,
-300g chopped red cabbage.
Stir well to combine, add
-2x400g tinned tomatoes,
-3tbsp soy sauce,
-2tbsp chopped parsley.
Leave to simmer and get on with the next bit.

     White Sauce.
In a large saucepan, add
-50g butter, with
-2 chopped shallots.
Cook, stirring until the shallots have softened, add
-3tbsp plain flour,
-2tsp cornflour.
Stir to combine, whisk in
-milk (you need 800ml in total).
Leave to simmer, stirring occasionally until thickened.

To assemble.
In a large deep oven dish.
Spoon on 1/3 of vegetable mixture.
Add 4 lasagne sheets (you will need 12 in total)
Spoon on 1/4 white sauce.
Spoon on vegetable mixture.
Repeat until you end up with the white sauce on the last layer.
Top with 
-100g Brie 
-170g grated cheese.

Bake in 180c fan forced oven for around 35-45 minutes or until golden brown.




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