Tuesday, October 8, 2013

caprese sandwich

With the weather finally changing here in Perth to more like spring, here is a 
great idea for a picnic snack, whether you eat it as is or toast on the BBQ. a play on the great Caprese Salad with vine ripened tomatoes, a good mozzerella and fresh grown basil pressed between two slices of good toasted sourdough.

What you need
6 slices sourdough bread
4 vine ripened roma tomatoes, sliced
2-3 tbsp balsamic vinegar
Good quality olive oil
8 oz. fresh mozzarella, sliced
2 large handfuls basil leaves (about 1 oz)
Salt and pepper to taste

what to do
Place the sliced tomatoes on a flat tray greased with olive oil. Drizzle the tops with a little olive oil, salt and pepper, and balsamic vinegar.
On the grill setting, bake the tomatoes in the oven for about 6-8 minutes, 
Place a few basil leaves on each slice of the bread.  Add the roasted tomatoes and top with mozzarella.
Just grill on the BBQ or in a pan till the bread is golden brown and the cheese is gooey and soft

Sunday, October 6, 2013

seafood lasagne

What you need
40g butter
1 medium leek, trimmed, halved, washed, thinly sliced
2 medium carrots, peeled, finely chopped
1 teaspoon fresh lemon thyme leaves
2 garlic cloves, crushed
1/3 cup plain flour
2 cups chicken stock
2 cups milk
1 tablespoon dijon mustard
1 cup grated tasty cheese
500g salmon fillets, cut into 2cm pieces
200g ling, cut into 2cm pieces
12 (400g) green king prawns, peeled, deveined
2/3 cup panko breadcrumbs
1 tablespoon olive oil
6 fresh lasagne sheets
Green salad, to serve
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What to do
Preheat oven to 200°C/180°C fan-forced. Grease a 6cm-deep, 22cm x 31cm baking dish.

Melt butter in a large frying pan over medium heat. Add leek, carrot, thyme and garlic. Cook, stirring, for 5 minutes or until leek has softened. Add flour. Cook, stirring, for 2 minutes. Gradually add stock and milk, stirring, for 5 to 7 minutes or until mixture thickens slightly. Add mustard and half the cheese. Stir to combine. Remove from heat. Stand for 10 minutes. Stir in salmon, ling and prawns. Season with salt and pepper.

Combine breadcrumbs, olive oil and remaining cheese in a bowl. Line the prepared baking dish with 2 lasagne sheets. Top with 1/3 seafood mixture. Top with another 2 lasagne sheets and half remaining seafood mixture. Repeat with remaining lasagne sheets and seafood mixture. Sprinkle with breadcrumb mixture. Bake for 35 to 40 minutes or until pasta is tender and breadcrumbs are golden. Stand for 10 minutes. Serve with salad.