Lentil, Carrot & Parsnip Lagsana
equipment: Lagsana dish, oven, handheld stick blender
fresh ingredients: 2 carrots, 2 parsnips, 1 onion, 5 garlic clove, butter*, milk* + optional potato
cupboard ingredients: 2/3 pack lagsana sheets, tin chopped tomatoes, nooch, nutmeg, salt, Henderson’s relish, stock cube, lentils, smoked paprika, flour
The red sauce:
1. dice n fry onion + garlic
2. add lentils, smoked paprika and mixed herbs fry another min
3. add boiling water, stock cube, chopped tomatoes & Henderson’s relish. Simmer for a while and reduce the sauce
The white sauce:
1. boil parsnips and set aside
2. melt spoonful butter in pan
3. gradually add flour whilst stirring constantly, add until it makes a solid lump in middle of the pan
4. gradually add milk whilst stirring constantly, add until desired sauce consistency
5. add parsnips, nooch, nutmeg, salt + blend
And finally:
1. construct the lagsana in alternating layers- can add par boiled and then thinly sliced potatoes as well as or instead of lagsana sheets
2. on top put nooch and can put other stuff eg bread crumbs or seeds which will go crispy
3. cook in oven at 190 ish degrees for 30 ish mins. cover the top with another tray to begin w to stop burning but remove 5 min before end
source: my brain, inspired by watching my mum make lagsana -- rating 9/10
dumplings 饺子
ingredients: 1 large carrot, 3 spring onions, 2 nests of thin rice noodles, 1 block tofu, splash of soy sauce, 3ish tbsp oyster mushroom sauce, 2 packs frozen dumpling paper
equipment: steaming attachment for pan -- experimentally air fried a few = bad idea
method: grate carrot, dice spring onion, crumble tofu with hands, boil water and cook rice noodles for a few minuets then snip them up into small pieces with scissors, combine all and add the 2 sauces, place small spoonfuls in centre of dumpling sheet, smear a little bit of water around edges of sheet, pince edges together, steam for a while until they look done
source: my brain --- inspiration = eating lots of dumplings, Thai spring rolls with noodles in ---rating 10/10 love could eat everyday
slow cooker pumpkin stew
fresh ingredients: the innards (-seeds) of 1 pumpkin, 1 onion, many garlic cloves, few chillis , water, cauliflower leaves, carrots (or any veg you feel like chucking in)
cupboard ingredients: squirt of tomato puree, 1 veg stock cube, a mug or so of lentils, 1 tin chopped tomatoes, 2 tsp cumin, 2 tsp coriander seeds, splash veg oil
equipment: SLOW COOKER
method: chop ingredients to desired sizes and chuck everything into the slow cooker on high- leave for 4 plus hours, check lentils are soft and enjoy
optional: add splash lemon juice and salt, airfry or bake pumpkin seeds in hull chip spice and sprinkle on top, enjoy with ozmens bread
source: original recipe --- rating 7/10 good warming autumnal vibe meal
Chinese inspired broth-stew
fresh ingredients: 2 large onion, several carrots, several potatoes
cupboard ingredients: 1/4 cup shaoxing rice wine, 1/4 cup light soy sauce, tbsp dark soy sauce, tbsp sugar, tsp salt, tsp Chinese 5 spice
equipment: SLOW COOKER
method: cut vegetables into large chunks, throw all ingredients in slowcooker, cook for 6ish hours on high until potatoes are soft
source: og recipe --- but veganised and slightly otherwise altered ---rating 9/10 received multitudes of compliments at house-warming 3.0 party
pea and mint soup
ingredients: peas, mint, carrots, water (eye it up) , stock cube, 2 small onions, splash of hendersons, veg oil
equipment: saucepan
method: fry onions, add carrots, stock, hendos, simmer, add peas and mint, simmer longer, salt to taste
source: alifee --- rating: 2/10 sludghy- could sustain solid ridges
sweet potato spring rolls
I think these would be nice..experiment to come...
peanut butter noodle soup
equipment: saucepan
method:
source: og recipe ---rating 6/10 realistically it was pretty nice despite missing some of the ingredients but it reminded me of this soup i excessively ate last year- guess this vibe of flavor pallet will be forever tainted for me.
