After having made the enchilada sauce for their Mexican Gnocchi recipe, this time I tried out One Green Planet’s entire recipe for Enchilada Lasagna. Continue reading “Enchilada Lasagna”
Tag: Vegetable Stock
Risotto with Roasted Rosemary Butternut Squash and Shallots
Shallot and Mushroom Oven Risotto by Hugh Fearnley-Whittingstall
Finally, an oven risotto that is spot on!
Continue reading “Shallot and Mushroom Oven Risotto by Hugh Fearnley-Whittingstall”
Creamy Courgette and Lemon Risotto
I rarely use crème fraîche in a risotto, so I gave this fresh lemony courgette risotto a try.
Carrot, Pumpkin, Orange and Ginger soup
Carrots and oranges as well as pumpkin and ginger are well-known and delicious combinations.
Spinach, Mint and Pea Soup
A vibrant green and healthy veg packed soup that is really easy to make to boot.
French Onion Soup (revisited)
Another zen moment for me during very hectic weeks at work: making your own classic French onion soup.
Mushroom Ragù and Creamy Polenta Lasagna
I followed the suggestion to make a double portion as it was advertised by Daniel Gritzer of seriouseats.com as an epic vegetarian sauce. Continue reading “Mushroom Ragù and Creamy Polenta Lasagna”
Brussels Sprouts Risotto by Ottolenghi
To our pleasant surprise, our son announced a couple of weeks ago that he wanted to cook dinner for all of us.
Spaghetti with a Creamy Butternut Squash Sauce
Squash is pretty versatile. Oven roasting, a mash, a hearty soup or as part of a risotto? Been there, done that. Using squash as a basis for a pasta sauce? A definite must try!!
Continue reading “Spaghetti with a Creamy Butternut Squash Sauce”
