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Tips for Storing Organic Produce
Wednesday, April 27, 2011 at 01:14PM
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Artichokes : Put in plastic bags with a little sprinkle of water (not too much water or the artichokes will get moldy,) and store them in the vegetable bin of the refrigerator so they won't dehydrate. If an artichoke looks a bit dehydrated just cut the brown part off the bottom of the stem and put the artichoke in a bowl of water. Artichokes will keep about a week in the high-humidity bin of your refrigerator.
Asparagus : Cut off an inch from the bottom, wrap the fresh-cut areas in wet paper toweling, place in a plastic bag, and store in the refrigerator crisper drawer. This will increase the storage life beyond the normal recommended storage time of three or four days, although the flavor will gradually deteriorate.
Bell Peppers : They like cool not cold temperatures, ideally about 45°F to 50°F with good humidity. Peppers are ethylene sensitive, so they should not be stored near ethylene-producing food such as pears or apples. Put peppers in plastic bags and they will keep up to five days in the refrigerator. Green peppers will keep slightly longer than the other, more ripe, varieties.
Broccoli : Store broccoli in the high-humidity vegetable crisper of your refrigerator for up to three days.
Cabbage : Head cabbage stored in a plastic bag in the refrigerator's humid vegetable bin will last at least a week. Savoy and Napa cabbages should be consumed within three or four days. Kohlrabi globes will last a few weeks in the refrigerator, but the leaves are more perishable and should be used within a few days.
Carrots : Remove their green tops, rinse, drain, and put the carrots in plastic bags and store them in the coldest part of the refrigerator with the highest humidity. They'll last several months this way. To keep the carrots crisp and colorful add a little bit of water in the bottom of the plastic storage bag; this will keep the carrots hydrated. Carrots should be stored away from fruits such as apples and pears, which release the ethylene gas that cause carrots to become bitter.
Cauliflower : Place in a plastic bag and store in your refrigerator crisper. When stored properly, cauliflower will last up to five days; however, it is best when eaten within three days.
Celery : To store celery, trim the base and remove any leaves or ribs that are damaged or bruised. Rinse, place in a plastic bag, and keep in the refrigerator's humid vegetable bin, and it will last about two weeks. Be sure to keep celery away from the coldest sections of your refrigerator (the back and side walls), since celery freezes easily. Frozen celery stalks will be limp and watery when thawed. As with carrots, sprinkle or add water to the plastic bag to maintain the freshness of the celery. Cut celery (unwashed), stored in well-sealed plastic bags, will last about three days. Celery can be stored refrigerated in a plastic bag for 7-10 days.
Corn : Refrigerate your corn in the high humidity storage bin as soon as you get home. It is best to refrigerate corn with the husks attached to keep it moist, but if the corn has already been husked, partially or fully, refrigerate it in a perforated plastic bag.
Cucumbers : Store in a plastic bag and place in the refrigerator at a temperature between 45°F and 50°F for up to a week.
Eggplant : Does not like severe cold, so the front part of the refrigerator where the temperature is around 46°F to 54°F is ideal for storage. Eggplant is ethylene sensitive, so store it away from ethylene-producing produce such as apples. If kept in a plastic bag (to retain moisture,) eggplants will last up to five days.
Green Onions : Store green onions/scallions & leeks away from odor-sensitive foods such as corn and mushrooms, which will absorb the odor of the onions. Remove any rubber bands and any damaged leaves and store in plastic bags in the crisper section of the refrigerator. They'll both last up to five days.
Green Beans : Place green beans in a perforated plastic bag and store them in the refrigerator crisper. Although they will keep longer, up to 5 days, enjoy them within 2-3 days.
Garlic : Stored under optimum conditions in a dark, cool, dry place with plenty of ventilation, garlic will last from several weeks to one year. Ideally, try to use fresh garlic within a few weeks and do not refrigerate unless the garlic has been peeled or chopped.
Mushrooms : Paper bags are commonly recommended for storing mushrooms. The paper bag will absorb moisture from the mushrooms, so consider putting the paper bag in a larger perforated plastic bag. This two-bag system will allow the mushrooms to breathe but not go dry. Store mushrooms on the refrigerator shelf, and not necessarily in the vegetable crisper drawer. Mushrooms absorb odors like a sponge, so keep them away from foods with strong aromas. Properly stored mushrooms should last several days. Don't clean or chop mushrooms until you're ready to use them.
Onions : Store in a cool, dry, well ventilated place, in single layers. Choose and store pearl and boiler onions in a similar fashion. If the onions at home show signs of sprouting, cut away the sprouts and use them immediately.
Potatoes : Potatoes like cool (45°F to 50°F) humid (but not wet) surroundings, but refrigeration can turn the starch in the potatoes to sugar and may tend to darken them when cooked. Store in burlap, brown paper, or perforated plastic bags away from light, in the coolest, non-refrigerated, and well-ventilated part of the house. Under ideal conditions they can last up to three months this way, but more realistically, figure three to five weeks. New potatoes should be used within one week of purchase. Don't store onions and potatoes together, as the gases they each give off, will cause the other to decay.
Radishes : When you buy radishes with the greens still intact, immediately separate the two when you get home. Radishes will last up to two weeks inside a plastic bag in the crisper section of the refrigerator, but greens have a much shorter shelf life... only a few days. Keep both well chilled.
Salad Greens : Lettuce will perish quickly if not stored properly. Lettuces like moisture and cool temperatures, so store lettuce in perforated plastic bags wrapped in damp paper towels, and keep in the refrigerator vegetable crisper.
Spinach : When you get bunched spinach home, untie it, remove any blemished leaves, trim off the stems, and wash it thoroughly in cold water. Repeat if necessary until you're sure all the grit is gone. Spin dry in a salad spinner or drain well, then put into clean plastic bags very loosely wrapped with paper towels. It will last only two to three days, so plan on eating your rinsed spinach right away. Cold, moist surroundings, as low as 32°F and about 95% humidity are the best for storing spinach.
Summer Squash : Summer squash should be kept cool but not cold, about 41° F to 50° F with good humidity. Uncut melons in plastic bags will last several days in the refrigerator.
Sweet Potatoes : Store Sweet Potatoes between 55°F and 65°F in a dark, dry, cool place, for up to one month, or use within one week if stored at room temperature. If refrigerated, their natural sugar will turn to starch and ruin the flavor.
Tomatoes : Tomatoes should never be refrigerated until they (1) have been cooked, (2) have been cut or put into a raw dish like a salsa, or (3) are fully ripe and would spoil if left further at room temperature. Place tomatoes stem end up, and don't put them on a sunny windowsill to hasten ripening. Instead, put tomatoes in a sealed paper bag with or without ethylene-producing fruit such as bananas. Ripe tomatoes will hold at room temperature for two or three days. Ripe tomatoes you've refrigerated to keep from spoiling will taste better if you bring them to room temperature before eating.
Winter Squash : Winter squash should not be refrigerated unless cut. Stored at 50°F to 55°F away from light in a well ventilated spot with low humidity, it will keep for up to three months. Cut squash will keep about one week when wrapped tightly and refrigerated.
Herbs - Tips
Saturday, January 1, 2005 at 09:20PM
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Basil
Stir into chopped fresh tomatoes with a dash of olive oil for a delicious bruschetta topping.
Sprinkle over pizzas, roasted vegetables or tomato soup.
Add to tomato sauces for pasta.
Mix with olive oil, tomato purée and garlic to make a salad dressing.
Bake whole baby courgettes in olive oil, chopped tomato and Basil.
Chives
Add Chives to cooked dishes at the last minute to preserve their delicate flavour.
Stir into mashed potato with a little butter and grated cheese.
Stir into cheese sauce at the end of cooking for a delicate flavour.
Sprinkle onto scrambled eggs, omelettes, quiches and potato salad.
Sprinkle over salads and soups as a great garnish.
Stir into soured cream for a tasy dip.
Coriander
Stir into chopped tomatoes with a little lemon juice and garlic for a refreshing salsa.
Great in Mexican dishes such as chilli con carne.
For an Indian raita, stir chopped or grated cucumber, Coriander Leaf, salt and pepper into natural yoghurt.
For a Thai style dressing mix warm creamed coconut with lemon juice and stir in Coriander Leaf, Crushed Chillies and chopped spring onions.
Stir Coriander Leaf, Parsley, fresh green chillies, Garlic and onion into cooked rice to make Mexican arroz verde.
Add Coriander Leaf to breads, stuffings and sauces and sprinkle over spicy or creamy dishes at the end of cooking.
Dill
Stir into a white sauce before serving.
Sprinkle over fish with some lemon juice before grilling.
Stir through cooked new potatoes or carrots with a knob of butter.
Mix with olive oil, vinegar, mustard and honey as a dressing for salmon.
Use Dill as a refreshing alternative to parsley in omelettes, quiches and salads.
Marjoram & Oregano
Add to cream, white wine, stock and chopped onion for a creamy herb sauce for chicken or pork.
Sprinkle olive oil, lemon juice, salt and Marjoram over chicken or lamb before roasting or grilling.
Sprinkle onto roasted vegetables.
Mint
Mix with vinegar and a little sugar to make mint sauce for roast lamb.
Sprinkle onto peas and new potatoes, together with a knob of butter.
Stir into cooked couscous with olive oil, lemon juice, salt and pepper.
Sprinkle Mint onto green salads.
Add to yoghurt with diced cucumber for a refreshing raita dip.
Parsley
Combine with breadcrumbs, grated cheese and garlic, then spoon into flat mushrooms, drizzle with olive oil and bake until golden.
Mix with butter and lemon juice, then stir into cooked vegetables and new potatoes.
Stir into white sauce just before serving.
Stir fry carrots in a little butter and add garlic and Parsley.
Delicious with fish.
Sauté mushrooms in butter, garlic and a good tablespoon of Parsley.
Rosemary
Sprinkle onto lamb or pork before roasting.
Sprinkle onto potatoes and parsnips before roasting.
Make a rich red wine, orange and Rosemary gravy for lamb or duck.
Sprinkle Rosemary over barbecue coals for an aromatic smoky flavour.
Rosemary makes a fresh and flavoursome marinade for meats and oily fish together with olive oil, Garlic and lemon juice.
Sage
Add to finely diced apple and minced pork for tasty meatballs.
Add to apple sauce for more flavour.
Mix with breadcrumbs, chopped onion and butter for a really tasty stuffing.
Sprinkle over pork or chicken before roasting.
Combine with grated cheese and breadcrumbs as a topping for grilled fish.
Add to sausage and leek casserole for extra flavour
Tarragon
Make quick sauces for chicken, fish or pasta by stirring into cream and white wine or into savoury white sauce.
Stir into creamy chicken or turkey soup.
Sprinkle over glazed carrots for a distinctive flavour.
Sprinkle into omelettes or salads.
Thyme
Combine with grated lemon zest, crushed garlic and butter, then spread over chicken breasts and wrap in Parma ham before cooking.
Add to casseroles and stews, such as Irish stew or Lancashire hotpot, for a warm, aromatic flavour.
Sprinkle over roasted vegetables or potatoes.
Marinate chicken or fish in olive oil, lemon juice and Thyme before grilling.
How to Dry Herbs
Thursday, August 20, 2009 at 10:51AM
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Whether you grow your own herbs, or bought more from the market than you can use at one time,
drying herbs can be an easy and practical way to store them for later use.
Below is a list of many common herbs that can be air dried using the following simple instructions.
Harvesting
There are a wide variety of herbs that can be dried, and of course they all have different recommended stages at which they should be harvested. To make it easy for you, a chart that shows this information is available by clicking on How to Harvest Herbs
Using a very sharp knife or garden scissors cut your stems. Do not pick them as it will cause bruising on the stem and a place for decomposition to start. Leave an extra inch or two at the bottom of your herbs for bundling. Harvest your herbs in the late morning when all the dew has had a chance to dry. This helps to prevent mildew. Visually inspect the herbs. Remove any bugs or damaged leaves or flowers with your sharp knife before drying.
Bundling
Open Method
Using a rubber band near the cut end of the herbs, gather 5 to 7 stalks together and attach together. You want your bundled end to be very secure as stalks shrink during the drying process. Yet you want the other end loose enough to ensure air flow through out the bundle.
*Note: Green Onions and Garlic are hung by the tops with the bulbs hanging down. The tops can be braided together for hanging.
Anise
Basil
Bay Leaves
Celery Leaves
Chervil
Chili Peppers
Chives
Cumin
Dill
Fennel
File Powder (Sassafras)
Garlic
Green Onions
Marjoram
Mint
Oregano
Parsley
Rosemary
Sage
Savory
Tarragon
Thyme
Drying
Hang your herbs by the rubber band or string onto your drying rack. Drying times vary from a few days to a couple weeks. You will know your herbs are dry when they crumble easily.
Locate your drying rack in a dark warm room, garage or walk in closet. Or you may place your herbs in a covered porch or patio if herbs are bundled in paper bags even out side under a shade tree will work if you are willing to bring them inside every evening. Your goal is to keep herbs out of direct sunlight yet in a place with good air circulation.
Your herbs are dry when the leave easily crumble.
Seeds will be released during the drying process place newspaper under your drying rack to keep seeds off the floor and to make gathering easier for next years garden.
If you dried your herbs by the bag method your seeds should be already collected for you in the bottom of the bag. Simply cut the sides off your bag where the wholes begin. Fold the bottom of your bag together. Tape your bag closed and label your bag for easy storage and planting next spring.
Storing
Store your herbs in small glass jars with tight fitting lids. Keep the jars out of the light, away from heat and out of your refrigerator.
Vegetable Gnocchi Gratin
Wednesday, January 5, 2011 at 08:21AM
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Ingredients
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1 small squash (about 600g/1lb 6oz), peeled, seeds removed, diced
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5 tbsp olive oil
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sea salt and freshly ground black pepper
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small bunch winter greens, such as kale, chopped
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1 x 500g/1lb 2oz bag fresh gnocchi
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1 red onion, diced
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1 sprig thyme, leaves only
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1 sprig rosemary, leaves only, chopped
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1 garlic clove, finely chopped
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8 chestnut mushrooms, quartered
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1 small tub (about 200g/7oz) half-fat crème fraîche
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150g/5oz soft goats' cheese
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5 tbsp Japanese panko breadcrumbs, or fresh, dry white breadcrumbs
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25g/1oz grated parmesan
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- To serve
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mixed leaves
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1-2 tbsp olive oil
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½ lemon, juice only
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Method
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Preheat the oven to 180C/350F/Gas 4.
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Toss the butternut squash in three tablespoons of the olive oil and season with sea salt and freshly ground black pepper. Transfer to a baking tray and bake in the oven for about 20 minutes until softened and golden at the edges.
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Meanwhile, bring a pan of salted water to the boil and blanch the kale for 2-3 minutes, then drain and set aside.
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Boil the gnocchi according to packet instructions, drain and keep warm.
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While the gnocchi is boiling, heat the remaining olive oil in a large frying pan. Add the onion, herbs and garlic and fry over a medium heat for five minutes until the onion is softened, then add the mushrooms and fry for 3-4 minutes.
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Stir the kale and roasted butternut squash into the vegetable mixture, then gently stir in the cooked gnocchi, crème fraîche and goats' cheese and season with salt and freshly ground black pepper. Pour everything into an ovenproof gratin dish and scatter over the breadcrumbs and parmesan.
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Preheat the grill to its highest setting.
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Place the dish under the grill for about five minutes, or until golden and bubbling. Dress the mixed leaves with olive oil and lemon juice and serve alongside the gnocchi.
Bridget's Potato Salad
Wednesday, July 14, 2010 at 02:22PM
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Ingredients
New Season Potatoes
Spring Onions
Flat Leaved Parsley
Organic Mayonnaise
Sea Salt and Coarse Black Pepper
Method
1. Wash the potatoes leaving the skins on, (I put on rubber gloves and use the grip to clean them by rubbing them in water)
2. Chop into cubes, place in a pan with a sprinkle of salt, cover with water and boil on a medium heat until soft but not overcooked.
3. While the potatoes are cooking, prepare and chop the spring onions using both the white and some of the green.
4. Loosely chop some flat-leaved parsley.
5. When the potatoes are ready, remove from the heat and drain off all the water.
6. Immediately add the chopped spring onions, parsley, seasoning and as much or as little mayonnaise required to coat the potatoes.
7. Use a large spoon to move the mixture around to ensure it is evenly coated and spoon into a serving dish.
It is really important to add the mayonnaise while the potatoes are still warm, as this allows the flavour from the spring onions, mayonnaise and seasoning to release.
NB: I have not given quantities as it is really down to your personal preference. You may wish to leave small pots whole.
Cauliflower Cheese & Spinach Pasta Bakes
Tuesday, April 27, 2010 at 06:46AM
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Ingredients
- 850ml milk
- 50g plain flour
- 50g butter , plus 1 tbsp
- 1 tsp Dijon mustard
- 100g extra mature cheddar , grated
- 25-50g blue cheese
- ½ tsp finely grated nutmeg
- 250g penne
- 1kg Cauliflower (2 medium ones), cut into florets
- 750g Spinach (whole leaf), if using from frozen, squeeze dry
- 25g toasted pine nuts
For the Tomato Sauce:
- 4 garlic cloves, 3 sliced, 1 left whole
- 2 tbsp extra virgin olive oil
- 700g jar tomato passata (or you can make your own)
Method
- For the tomato sauce, cook the sliced garlic in the oil for 1 min, then add the passata. Season, half-cover the pan and simmer for 20 mins until rich.
- Meanwhile, make the cheese sauce. Put the milk, flour and 50g butter into a pan. Heat, whisking non-stop, until smooth, then bubble for 3 mins, stirring to make sure any flouriness is lost. Cool for 5 mins, then stir in the mustard, most of the cheddar, half the blue cheese and half the nutmeg.
- Boil the penne and cauliflower for 8 mins in salted water until the pasta is almost cooked and the cauli is tender. Keep 2 tbsp water from the pan, then drain. Melt 1 tbsp butter in a pan, add the whole garlic clove, spinach, remaining nutmeg, salt and lots of black pepper. Stir for 2 mins, then remove the garlic clove.
- Set aside 300ml cheese sauce and mix the rest into the cauli and pasta. Divide half the tomato sauce between 6 dishes and top with some spinach. Fill with cauli mix, top with more spinach, then the rest of the tomato sauce. Top with the cheese sauce, cheeses and pine nuts. Cover with cling film, cool and chill for up to 2 days or freeze for up to 1 month. To cook, defrost if frozen. Heat oven to 200C/ 180C fan/gas 6. Cook on a baking sheet for 18-20 mins until golden and bubbling. Good with green salad or garlic bread.
Creamed Tagliatelle with Kale & Broad Beans
Tuesday, June 7, 2011 at 10:31AM
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Ingredients
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3 cloves garlic
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200ml/7fl oz double cream
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handful fresh kale, chopped
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2 tbsp white wine
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handful fresh parsley, chopped
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handful fresh chives, chopped
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handful fresh chervil, chopped
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salt and freshly ground black pepper
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100g/3½oz green tagliatelle
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3 tbsp broad beans, out of their pods, inner membrane removed, blanched
Method
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Preheat the oven to 200C/400F/Gas 6.
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Place the garlic into a small square of aluminium foil and loosely seal. Place into the oven and roast for 10-15 minutes, or until the garlic is soft. Remove the skins, then place the garlic flesh into a saucepan. Pour in the double cream and bring to the boil.
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Blanch the kale in boiling water for 2-3 minutes, drain well and add to the pan with the cream. Add the wine, chopped herbs and season with salt and freshly ground black pepper. Reduce the heat and leave to simmer gently for 3-4 minutes. Add a splash of boiling water if the sauce is too thick.
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Cook the tagliatelle in boiling salted water for 8-10 minutes, or according to the packet instructions, until al dente. Drain and add to the pan with the sauce. Stir well to coat.
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To serve, stir in the broad beans and pile the tagliatelle into a serving bowl.
Pappardelle with Italian Sausage & Kale
Wednesday, January 5, 2011 at 08:54AM
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Ingredients
- For the sauce:
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1 tbsp olive oil
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1 garlic clove, finely sliced
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2 Italian-style sausages, casing removed
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1 tsp chilli flakes, optional
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2 tbsp white wine
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50g/2oz kale or other greens, tough stalks removed, leaves finely chopped
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5 tbsp double cream
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sea salt and freshly ground black pepper
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- For the pasta:
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200g/7oz fresh pappardelle pasta
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1 tbsp olive oil
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2 tbsp chopped fresh parsley
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50g/2oz parmesan, shaved
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Method
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For the sauce, heat the olive oil in a large frying pan over a medium heat, add the garlic and fry gently for about 30 seconds. Crumble in the sausage meat, turn up the heat to high, and cook for 4-5 minutes, until the meat starts to turn golden-brown at the edges.
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Stir in the chilli, if using, and the wine, then bubble for a few minutes until the liquid has evaporated.
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Meanwhile, blanch the kale in a pan of boiling, salted water for 2-3 minutes until tender. Drain and add to the pan with the sausage meat. Mix until well combined, then add the cream and simmer for 2-3 minutes.
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For the pasta, bring a large pan of salted water to the boil and cook the pasta according to packet instructions. Drain well, reserving some of the cooking water, then put into a large bowl with the olive oil and finely chopped parsley. Mix until well combined and season, to taste, with salt and freshly ground black pepper.
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Add the pasta to the sauce, adding a ladleful of the pasta cooking water to loosen the consistency then stir in the parmesan. Serve in warm pasta bowls.
Chinese Scrambled Eggs With Garlic Chives
Saturday, January 1, 2005 at 09:20PM
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Ingredients
1 1/2 - 2 ounces garlic chives (to make 1/3 cup chopped)
4 large eggs
1 1/2 teaspoons light soy sauce or up to 1/2 teaspoon salt
freshly ground black or white pepper, to taste
1 teaspoon vegetable oil
2 tablespoons vegetable or peanut oil
Cooking Instructions
Wash and drain the garlic chives. Remove the hard ends and any wilted green leaves at the top and chop into 1-inch lengths until you have 1/3 cup (5 tablespoons). Lightly beat the eggs.
Add the soy sauce or salt, 1 teaspoon vegetable oil and pepper.
Heat a heavy skillet on medium high heat. Add the remaining 2 tablespoons oil, lifting the frying pan so that the oil covers the bottom of the pan. When the oil is hot, add the chives. Stir-fry briefly, then add the beaten egg mixture. Reduce the heat to medium and gently scramble the eggs. Remove them from the heat when they are just done but still moist. Serve hot.
Farfalle (pasta) with Black Cabbage
Saturday, January 1, 2005 at 09:20PM
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Ingredients
1.1kg black cabbage leaves
4 garlic cloves, peeled
250ml extra virgin olive oil
300g farfalle parmesan
freshly grated sea salt
freshly ground pepper
Cooking Instructions
Serves 3-4 Remove the stalks of the black cabbage leaves. Blanch the leaves in a generous amount of boiling salted water along with 2 cloves of garlic for a few minutes only. Drain well. put the blanched garlic and the black cabbage into the food processor and pulse-chop to a fairly coarse puree. In the last couple of seconds, pour into the processor about 75 ml of the oil. This makes a fairly liquid, dark green puree. Crush the remaining garlic cloves with a teaspoon of salt and stir into the puree, along with a further 75 ml of olive oil. Season to taste with salt and pepper. Meanwhile, cook the farfalle in a generous amount of boiling salted water, then drain thoroughly. Put the pasta into the sauce and stir until each piece is thickly coated. Pour in the remaining olive oil and serve with parmesan.
Galette of Potatoes and Exotic Mushrooms
Saturday, January 1, 2005 at 09:20PM
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Ingredients
50g/2oz butter or vegan margarine
1 large onion, peeled and finely chopped
4 cloves of garlic, crushed
1 tbsp fresh sage and thyme, finely chopped
450g/1lb mixed mushrooms, sliced
450g/1lb potatoes, very thinly sliced (like making potato crisps!)
salt and freshly ground black pepper
melted butter, vegan margarine
or olive oil for brushing
To serve:
cranberry or redcurrant sauce
sprigs of parsley
Cooking Instructions
- Preheat the oven to 230C/475F/Gas 9.
- Melt the butter or margarine in a frying pan and gently fry the onions and garlic for about 5 minutes.
- Mix in the chopped sage and thyme and mushrooms and cook for 3 minutes.
- Grease a 22cm/9in loose-bottomed flan ring and layer up the potato slices and mushroom mixture, starting and finishing with a layer of potatoes and seasoning each layer as you go.
- Brush the final layer of potatoes with melted butter or margarine and cover with foil.
- Bake in preheated oven for 1-1¼ hours until the potatoes are tender when pierced with a knife. Let the galette stand for 5 minutes before loosening with a palette knife and sliding onto a serving plate.
- Warm a little cranberry or redcurrant sauce through gently in a saucepan and spoon onto the plate around the galette.
- Garnish with parsley and serve with seasonal vegetables and a green vegetable stir fry.
Note: Use a mandolin or food processor with slicing disk to slice the potatoes very thinly so that they cook more quickly.
Pumpkin Lasagne
Saturday, January 1, 2005 at 09:20PM
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Ingredients
90ml/3fl oz extra virgin olive oil
1 kilo/3lb 2¼oz pumpkin, peeled, seeded and diced
250g/9oz fresh ricotta cheese
paprika to taste
nutmeg to taste
salt
fresh ground black pepper
For the béchamel sauce:
55g/2oz butter
55g/2oz plain flour
350ml/10 ½fl oz milk
or use readymade bechamel sauce
250g/8 ¾oz green lasagne pasta
25g/1oz Parmesan cheese, grated
Cooking Instructions
- Preheat the oven to 180C/350F/Gas 4.
- Put the olive oil in a large pan and cook the diced pumpkin for one hour or more on a very low heat. Stir frequently and keep covered. The pumpkin is ready when it is completely tender.
- Season pumpkin with plenty of paprika, nutmeg, freshly ground black pepper and a little salt to taste.
- Add the ricotta cheese while it's still on the heat. Stir well then remove from the heat. Cover and allow to stand.
- To make béchamel sauce, melt the butter in a small saucepan without letting it fry, add the flour little by little, stirring regularly to avoid lumps.
- When the flour has evenly absorbed the butter, continue to stir and let it cook.
- Add the milk a little at a time until a smooth, thick and creamy sauce is obtained. Season.
- In a large ovenproof dish, arrange a layer of lasagne pasta, cover with pumpkin mixture, pasta again, pumpkin mixture and finish with a layer of lasagne pasta.
- Pour the milk on top and allow it to drain through to all pasta layers.
- Bake for 10 minutes in hot oven, remove and spread the béchamel sauce on top.
- Bake for a further 10 minutes or until all the milk has been absorbed by the pasta and the lasagne looks cooked and slightly crispy. Take care not to burn the pasta or the béchamel on top, which has to stay white and creamy.
- Remove from oven, sprinkle with parmesan and serve immediately.
