The Weekly Post

Rocky from Five Dock, Sydney says this the best lasagne recipe ever.........

Char Grilled Vegetable Lasagne

3 red, I yellow and 1 orange capsicum (green doesn’t taste sweet). Grilled under griller, sweated and peeled or roasted and peeled.
2 zucchinis sliced thinly and char grilled in a proper grilling pan or roasted
1 eggplant char grilled optional
Asparagus is also nice optional
1 handful of pitted kalamata olives
4 green onions sweated/softened.
1 punnet of cherry tomatoes
6 slices of provolone cheese
1 jar of passata tomato sauce. Used for topping only.
1 long red chilli
1–2 tablespoons of a good grated parmesan cheese
Latina fresh lasagne sheets

Pesto Dressing:

1 bunch of Basil
1 teaspoon of sea salt
6-8 gloves of garlic
Chop finely in a blender. First garlic then basil then salt. When done, add enough extra virgin olive oil so basil does not blacken. In other words, do not let the air get to it.

Plain Béchamel sauce: use sparingly

Lasagne instructions
Spray square thick oven proof dish. Put1 or 2 slices of capsicum at bottom of dish. This is so pasta does not stick to the bottom.

Next layer is pasta sheets.
Next layer 1- 2 tablespoons of béchamel sauce spread thinly.
Next layer is vegetables. A little of everything.
Next layer is again pasta.
Repeat 2 - 3 times.

On top layer add provolone cheese to vegetables. Then put on layer of pasta. Then spoon over passata. Then add parmesan cheese to decorate.

Place in Aluminum foil and bake for over an hour or until cooked.

This next recipe is from Alex in Aydie, South West France......


Flourless Chocolate Brownies

Preparation time
less than 30 mins

Cooking time 30 mins to 1 hour

Ingredients
175g/6oz unsalted butter, softened
175g/6oz sugar
5 eggs, separated
175g/6oz bittersweet chocolate
175g/6oz almonds, finely ground
pinch of salt

Method:

1. Preheat oven to 180C/350F/Gas5.
2. Cream butter and sugar together.
3. Mix in egg yolks. Set aside.
4. Melt chocolate in double boiler.
5. Cool, then mix into butter mixture.
6. Mix in finely ground almonds.
7. Beat egg whites until stiff but not dry, then fold into batter.
8. Pour mixture into 23cm/9in square greased baking pan.
9. Bake for 45 min.
10. Cool and cut into squares.