The Gourmet Edit

August 1, 2016

The Gourmet Edit

Fresh take on lasagna

Let the wintery coolness linger and warm up with my fresh take on traditional lasagna.

  • 500g extra lean beef mince
  • 1 brown onion, chopped
  • 3 garlic cloves, finely chopped
  • 6 large tomatoes, roughly chopped
  • 400g can condensed tomato soup
  • Bunch of fresh spinach, chopped
  • Handful parsley
  • Salt and pepper to taste
  • 250g spelt pasta spirals
  • 500g ricotta cheese
  • 100g cheddar cheese

Preheat oven to 180ºc. Place the beef mince in a hot pan and stir until lightly brown, add the onion and garlic and caramelise, stirring regularly. Add the tomatoes and tomato soup and reduce to medium heat, allow to simmer until the tomatoes have softened. Add the spinach and parsley and simmer until spinach has wilted. Season with salt and pepper to taste.
In a large oven-proof dish, pour the uncooked spelt pasta and flatten so it covers the base of the dish. Carefully spoon the meat mixture over the top, making sure all of the pasta is covered. Then spoon the ricotta cheese over the top, gently spreading, but being careful not to mix it too much with the sauce. Sprinkle cheddar cheese over the top and bake for 45 minutes.

Jam session

What’s more delicious on a cold winter’s morning than a piece of piping hot grainy toast smeared with homemade jam.

  • 500g strawberries
  • 500g sugar
  • Juice from half lemon

Wash strawberries, remove tops and cut the berries in half. Place strawberries, sugar and lemon juice in a large saucepan and bring to the boil. Lower heat and simmer for 10 minutes. Pour jam into hot, sterile jars and put the lid on while hot, leaving to cool before storing in the fridge.

The Gourmet Edit - Strawberry Jam

What’s new – Pineberry

The pineberry fruit is the result of cross-breeding and is a new pale pink or pale orange-to-white strawberry with red seeds. The pineberry is a hybrid of the wild South American strawberry and the North American strawberry, which was imported to Europe and cross-bred there. The flavour of the fruit is reminiscent of pineapple, with the texture and feel of a strawberry. The pineberry has been available in Australia since March this year, but is still largely a novelty, so may be hard to find in shops for a while.

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