Vegetarian Lasagne

Ingredients:
Dried lasagne sheets
1 Tbl oil
Slices of sweet potato and pumpkin
Tomato passata
2 tins brown lentils
1 cup water
Onion, chopped
Red capsicum, chopped
Spinach leaves
Stock cube
2Tbl butter
2Tbl plain flour
1.5 cups milk
1/2 cup grated cheese

Method:
Set oven to 180 degrees Celsius, fan-forced
Place slices of pumpkin and sweet potato on a tray and bake ~ 15 min. Remove when cooked.
Place oil in saucepan, heat, add chopped onion and after a few minutes add chopped capsicum. Add lentils, 1 cup of tomato passata, stock cube and water. Bring to a simmer and add spinach leaves. Stir occasionally.
In another saucepan, melt butter and add flour. Stir and add milk. Continue stirring until thickened.

Grease a lasagne dish. Pour a little of the white sauce and lentil mixture in the base.
Layer of lasagne sheets followed by pumpkin and lentil mixture and a drizzle of white sauce.
Repeat (with sweet potato).
Layer of pasta, add remaining lentil mixture, remaining passata and finally white sauce and cheese.

Chocolate Raspberry Pudding Cake

INGREDIENTS

• 5 eggs, separated
• 3/4 cup caster sugar
• 250g dark chocolate, melted
• 1 1/4 cups hazelnut meal (ground hazelnuts)
• 1 - 2 cups frozen raspberries
• Double cream, to serve

GANACHE

• 150g dark chocolate, chopped
• 1/3 cup thickened cream

METHOD

• Step 1
  Preheat oven to 170°C/150°C fan-forced. Grease a 6cm-deep, 20cm (base) round springform cake pan. Line base and side with baking paper.
• Step 2
  Using an electric mixer, beat egg yolks and 1/2 cup sugar together until thick and creamy. Stir in melted chocolate and hazelnut meal.
• Step 3
  Using an electric mixer, beat eggwhites until soft peaks form. Add remaining sugar, 1 tablespoon at a time, beating until firm peaks form. Fold half the eggwhite mixture into chocolate mixture. Gently fold in remaining eggwhite mixture. Fold in raspberries. Pour into prepared pan. Bake for 1 hour or until a skewer inserted into the centre has moist crumbs clinging. Cool completely in pan.
• Step 4
  Make ganache: Place chopped chocolate and cream in a saucepan over low heat. Cook, stirring, for 3 to 4 minutes or until smooth. Place cake on plate. Top with ganache. Serve with cream.

Hunza Pie

INGREDIENTS

• Melted butter, to grease
• 320g (2 cups) wholemeal plain flour or half wholemeal and half white flour
• 140g butter, chilled, chopped
• 60ml (1/4 cup) iced water
• 50g (1/4 cup) brown rice
• 1 bunch English spinach, trimmed, coarsely chopped
• 125g (1/2 cup) sour cream
• 65g (3/4 cup) coarsely grated cheddar
• 6 eggs

METHOD

• Grease a 5cm-deep, 20cm (base measurement) pie dish with melted butter.
• Step 2
  Process the flour and butter in a food processor until the mixture resembles fine breadcrumbs. Add water. Process until mixture comes together. Turn onto a lightly floured surface and roll to a 5mm-thick disc. Line the base and side of the dish with pastry. Trim any excess. Place in the fridge for 30 minutes to rest.
• Step 3
  Meanwhile, preheat oven to 180°C. Cook rice following packet directions. Drain. Cool. Cook the spinach in a large saucepan of salted boiling water for 1 minute or until just wilted. Drain and squeeze out any excess liquid. Pat dry with paper towel.
• Step 4
  Line the pastry case with non-stick baking paper and fill with pastry weights. Bake for 10 minutes. Remove the paper and pastry weights and bake for a further 10 minutes.
• Step 5
  Combine rice, spinach, sour cream and 40g (1/2 cup) of cheddar in a large bowl. Season with salt and pepper. Spoon spinach mixture into the pastry case. Whisk the eggs in a bowl. Pour over the spinach mixture and sprinkle with the remaining cheddar. Bake for 40-45 minutes or until set and light golden.