Animals never cease to amaze me. I constantly see and hear stories which further illustrate my long-held belief that animals are much more intelligent, sensitive, loyal, emotional and clever than many people give them credit for. Here's a good story I saw today.
http://www.huffingtonpost.com/2011/01/19/dog-returns-home-5-years_n_810370.html
The Brit Life
My sweet sister Lindsay set up this blog for me in order to share life happenings while I am across the pond. I'm sure it will end up being a little bit of everything that moves me: travel, music, film, yoga, food. Come along and enjoy the ride.
Thursday, January 20, 2011
Thursday, January 13, 2011
Butternut Squash Lasagna Mouthgasm
This girl was right. This recipe is a complete pain in the ass to make, but well worth the results that, I should mention, last for days! Perfect for a cold winter's night.
Ingredients
Squash Filling
3-5 pounds of butternut squash (2 large squash will do)
3 tbsp extra-virgin olive oil
1 tbsp sage
2 tsp salt
1/2 tsp pepper
1 tsp freshly nutmeg
15 oz/425 grams ricotta
1 cup/230 grams Parmesan
2 eggs
3 tbsp extra-virgin olive oil
1 tbsp sage
2 tsp salt
1/2 tsp pepper
1 tsp freshly nutmeg
15 oz/425 grams ricotta
1 cup/230 grams Parmesan
2 eggs
Bechamel Sauce
64 oz/1900 mL milk (I used unsweetened soy and it was perfect)
6 tbsp unsalted butter
1 tbsp sage
2 tsp garlic
1/2 cup flour
2 tsp salt
2 tsp pepper
1/2 tsp nutmeg
6 tbsp unsalted butter
1 tbsp sage
2 tsp garlic
1/2 cup flour
2 tsp salt
2 tsp pepper
1/2 tsp nutmeg
To Assemble
1 lb/1000 grams pasta sheets (fresh or no boil)
1 lb/1000 grams mozzarella (sliced or shredded)
1 lb/1000 grams mozzarella (sliced or shredded)
1 cup/230 grams Parmesan
Instructions
- Preheat oven to 400F/205C
- Using a vegetable peeler, remove the skin of the squashes
- Cut off the tops and bottoms of each squash and then cut them lengthwise
- Scoop out the seeds with a spoon
- Cut up the squash into 1/2 inch chunks
*Or say fuck it and just buy some already diced squash :)
*Or say fuck it and just buy some already diced squash :)
- Put the chunks into a mixing bowl
- Add the olive oil, sage, half the salt, nutmeg and pepper
- Toss to evenly coat the squash chunks
- Line 2 baking sheets with foil and then place squash in single layers on each sheet
- Roast for about 45 - 50 minutes, or until the squash is soft and starting to brown
- Once finished roasting, remove the squash and allow to cool a little
- Turn the oven down to 375F/190C
- Puree the squash until smooth (I used a hand blender, a food processor would also work great)
- Combine the squash with the ricotta, Parmesan, eggs, the remaining salt, and the pepper
- Cover and refrigerate the mixture until you're ready to assemble the lasagna
- To prepare the bechamel sauce, bring the milk to a slow simmer in a large saucepan over medium heat
- In a large pot, melt the butter over medium-low heat
- Add the sage and garlic to the butter and cook for 30 seconds
- Gradually whisk in the flour
- Slowly add about 3 cups of the milk, and whisk vigorously to prevent lumps
- Bring to a boil, while whisking continuously
- Add the remaining milk and whisk again
- Add the salt, pepper, and nutmeg
- Lower the heat to maintain a simmer, and cook until the sauce coats the back of a spoon, about 5 minutes, whisking frequently
- Remove the saucepan from the heat and allow to cool to room temperature
- To assemble the lasagna, butter a 9 x 13-inch baking dish
- Pour 1 or 2 ladle(s) of the bechamel into the dish and spread to coat the bottom
- Place a single layer of the pasta sheets on top of the sauce
- Spread some of the squash mixture evenly over the pasta sheets
- Place 1/3 of the mozzarella on top
- Add 1 tablespoon of Parmesan over the mozzarella
- Evenly pour 2 or 3 ladles of the sauce over the mozzarella/Parmesan layer
- Repeat the above steps until all ingredients are used and the the pan is nearly full
- Finish with the squash puree and mozzarella/Parmesan on top
- Cover with foil and bake in the middle of the oven for about 45 minutes
- Cover with foil and bake in the middle of the oven for about 45 minutes
- Remove the cover and continue to bake for another 15 minutes, or until the top is golden brown and bubbling
- Allow lasagna to sit for 5-10 minutes before devouring
Thursday, December 16, 2010
Happy Christmas!
I made this for you because I thought you would like to have a forum to be creative and post stuff about your life over there and over here too. Enjoy!
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