Green Vegetable & Ricotta Lasagne

Got this recipe from "Recipe" Magazine :)

All you need:

400gr fresh reduced fat ricotta

1/2 cup chopped flat leaf parsley

1/2 cup chopped basil

50gr baby spinach leaves, coarsley shredded

1/2 cup grated parmesan

2 bunches asparagus, cut into 3cm lengths

3 zuchini, sliced

9 dried lasagne sheets

1 vegetables stock

1 cup grated mozzarella cheese

How to make:

1. Preheat oven 180C. Place ricotta, parsley, basil, spinach and parmesan in a bowl, stir to combine, season.

2. Blanch asparagus and zuchinni on a saucepan of boiling water until bright green and crisp. Drain well.

3. Spread a third of ricotta mixture over base of prepared dish. Top with a layer of lasagne sheets and half the vegetables. Repeat layering with lasagne, ricotta and remaining vegetables. Finish with a layer of lasagne sheets and remaining ricotta mixture. Dissolve crumbled stock cube in 1/2 cup boiling water. Pour stock over lasagne. Sprinkle with mozzarella.

4. Cover with foil and bake for 30 minutes. Remove oil. Preheat and oven-grill to high. Place lasagne under grill, cook for 5 minutes or until golden. Serve.

Chocolate Raspberry Croissant Pudding

Got this recipe from "Recipes" magazine. We're in the mood for cooking this weekend :)

All you need:

4 butter croissants

20gr butter

100gr dark chocolate pieces

4 eggs

2tsp vanilla essence

1/4 cup caster sugar

300ml thickened cream

1/2 cup milk

3/4 raspberries

icing sugar to dust

How to make:

1. Preheat ove to 180C. Grease a 20cm, 4cm deep square ovenproof dish. Cut croissan horizontally in half. Spread bases with butter, top 16 pieces of the chocolate (4 pieces each). Replace croissant tops, cut each croissant sandwich in half crosswise. Transfer to prepared dish in a single layer.

2. Lightly whisk eggs in a jug. Add essence, caster sugar, cream and milk, whisk until combined. Pour mixture over croissants. Stand for 10 minutes, turning and pressing to submerge croissants in egg mixture.

3. Sprinkle top with frozen raspberries. Break remaining chocolate pieces in half. Sprinkle on top. Bake for 35 minutes, cover with foil. Bake for 10 minutes more or until set at centre. Stand in dish for 5 minutes. Dust with icing sugar.

You can eat this with whipped cream or vanilla ice cream too :)

Quality time

Nothing beats good friends, good food and nice conversations for 9 hours :)

Have A Lovely Day :)

Loving Jill Scott's version of "Lovely Day"...and it's for good cause too. For Hidden Beach's "Have A Lovely Day" Campaign to foster Random Acts of Kindness and Volunteerism. 

Do good. Feel better. Have a lovey day :)

Beet Chips

Got it from Martha Stewart's website. I'll copy paste it for you :)

Ingredients:

• 2 medium beets
• 1 teaspoon extra-virgin olive oil

Directions:

1. Preheat oven to 200Cdegrees, with racks in upper and lower thirds. Peel beets and slice 1/16 inch thick with a mandoline. I don't have mandoline, we peeled it thinly. In a large bowl, toss beets with extra-virgin olive oil.
2. On two rimmed baking sheets (or use one sheet and bake in two batches), arrange beets in a single layer. Stack another rimmed baking sheet on top of each. Bake until edges of beets begin to dry out, about 20 minutes. Uncover and rotate sheets. Bake 10 to 20 minutes, removing chips as they become lightened in color. Transfer to a wire rack; chips will crisp up as they cool. Add a bit salt if you want too...

 As for the dip sauce, just mix plain yoghurt and curry powder.

Happy Eid :)

Hopefully it will be a blessing for all. To forgive and be forgiven...and we're all human. Happy Eid. Cherish your loved ones :)

Melati Suci

Dirgahayu Indonesia. Selamat ulang tahun Opa. Terimakasih Tuhan, ibu bumi & bapak angkasa. Memayu Hayuning Bawana

Apples and oranges :)

Inspired by Delifrance's salad...this is nyummy! All you need:

Apples (apel malang is better then apel fuji...for me), oranges, salads. And as for the dressing, just  mix sesame oil, soy sauce and ginger. Go try it! :)