Instead of traditional lasagna pasta I used thinly sliced zucchini- I actually utilized a thick bladed peeler because I don’t yet have a mandolin to get the veggies pasta-thin! it actually worked so well and it went over as a hit! Rich- a lasagna connoisseur- said he couldn’t even tell the difference from a pasta based lasagna
As for alterations - I used a dairy based ricotta, but I actually think it would have tasted THAT much better if I used a plant based one and eggplant totally could also be used if your in a hitch on the vegetable department. Enjoy!
Slow Baked Indian Spiced Salmon
Slowly becoming a staple in our home, I learned the technique from the cookbook Salt, Fat, Acid & Heat and have built upon the recipe each time. I normally just buy fillets of salmon and bake them at 220C for 12-13 minutes (works without fail!) but this time I preheated the oven to 110C and cooked the salmon for 45 minutes! It was delectable. The spices make almost like a crust and is delicious to eat but also tastes amazing if removed before serving with all of the amazing flavors locked into the fish.
Read moreHalloumi & Aubergine Bake
This is seriously one of the most satisfying, comforting dishes I have ever made and goes off like a hit when I’ve made it for family and friends. It’s fulfilling, scrumptious and the halloumi on top when it browns to a crispy edge and gooey inside…. drool worthy! Its also an incredibly malleable recipe, I often use whatever herbs I have on hand such as thyme instead of oregano, or harissa paste instead of tomato paste and honey or maple syrup over pomegranate molasses. The world (or pantry!) is your oyster of endless possibilities! Serve hot with rice, a chunk of fluffy sourdough bread or simply on its own- it’s so delicious it deserves to be the star of the show!
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