Woman_and_Home_Feel_Good_Food_-_October_2019

Luxury

mushroom

lasagne

Eventhemostdevoutcarnivores

will love this delicious lasagne!

Serves 6 • Ready in 1 hr 30 mins

40gdriedporcinimushrooms

2tbspoliveoil

2 garliccloves,crushed

2 onions,chopped

1 KnorrVegetableStockPot

284mlpotdoublecream

500gfrozen chopped spinach,

thawed

250gfreshlasagnesheets

500gpotfreshcheesesauce

pinchgratednutmeg

6tbspgratedhardvegetariancheese

several sprigs fresh sage

1 Heattheovento200C/Gas6.

Soakthedriedmushroomsin 600ml

warmwaterfor 20 mins.Strain and

chop,reservetheliquid.

2 Heattheoil,frythegarlicand

onionfora fewminutes.Addthe

mushrooms,theirliquidandstock.

Simmerfor5 mins,addthecream

andsimmerfor 20 mins.

3 Pressthethawedspinachthrough

asievetoremoveexcessliquid.

Spreada thinlayerofmushroom

sauceoverthebaseofan18cm

ovenproofdish,topwitha layerof

lasagne.Spoonoversomespinach,

thentopwithcheesesauceanda

pinchofnutmeg.Repeat,ending

withthelasagneandcheesesauce.

4 Sprinkleoverthecheeseandsage

leaves.Bakefor 30 minsuntilgolden.

Perserving:Cals555,Fat43g,

Sat fat 24g, Carbs 22g

Beefshortrib

chilli pie

Tryourbeautifullyrichcoverrecipe

for a decadent autumn dinner.

Serves 6 • Ready in 4 hrs

1tspcorianderseeds

1tspcuminseeds

1tbspoliveoil

1.2kgbeefshort rib

1tbspbutter

2 onions,finelychopped

2 chillies,deseeded and chopped

1 cinnamonstick

2tbspchipotlepaste

2 clovesgarlic,crushed

1 tinchoppedtomatoes

500mlbeefstock

1tbsptomatopuree

3 carrots,cutinto1cmchunks

1 tincannellinibeans,drained

1 bunchcoriander,chopped

1 block(500g)puffpastry

1 egg, beaten, to egg wash

1 Toasttheseedsuntilfragrantin a

large,dryfryingpanandgrindin a

foodprocessororpestleandmortar.

2 In thesamepan,heattheoiland

frythepiecesofshortribuntilbrown.

Removefromthepanandsetaside.

3 Meltthebutterandfrytheonions

untilsoftandgolden.Addthechillies,

cinnamon,chipotle,garlicand spices

andmixwellwitha spoon.

4 Addtheribs,tomatoes,beefstock

andtomatopureeandcookfor1 hr.

5 Scatterin thecarrots.Cookfor 45

mins.Removefromheatandcool.

6 Heattheovento220C/Gas7.

7 Removetheshortribfromthe

bonesandreturnthemeattothepie

filling,addthebeansandcoriander.

8 Spoonthefillingintoa largepie

dish. Rolloutthepastryandcover

thepie,trimanddecorate

withanyleftoverpieces.

9 Brushwitheggwashandbakein

theovenfor40-45minsuntil the

pastryis goldenbrown.

Perserving:Cals 881 , Fat59g,

Sat Fat 24g, Carbs 25g

Sausageand

mushroomragu

withpolenta

Justthejobwhenyouwanta

warming meal on a chilly day.

Serves 4 • Ready in 25 mins

400gsausages,cutintochunks

1tspsmokedpaprika

1 onion,chopped

150gbuttonmushrooms,sliced

400gcanchopped tomatoes

1tbspvinegar

2tbspsun-dried tomato paste

600mlmilk

200gquick-cookpolenta

75gmatureCheddar,grated

2tbspfreshly grated Grana Padano

cheese

freshparsleyleaves, to garnish

(optional)

1 Frythesausages,paprikaand

onionin a non-stickpantobrown.

Addthemushroomsandcookfor

a fewminsbeforepouringin the

tomatoes,vinegarandsun-dried

tomatopaste.Bringtotheboil,then

reducetheheat,coverandsimmer

for 10 minsforit tothickenslightly.

2 Whiletheraguis cooking,pour

themilkintoa separatepan.Add

400mlwateranda pinchofsalt.

Bringtotheboil,addthepolenta

andstircontinuouslyfor1 min,

orasdirectedonthepack.

3 Removethepanfromtheheat

andstirin theCheddarandGrana

Padano.Spoonintobowlsandserve

withtheraguanda sprinkling of

parsley,if using.

Perserving:Cals671,Fat35g,

Sat fat 16g, Carbs 52g

COMFORT FOOD

These days, polenta is madefrom

corn, butin the past it was also

made with spelt or chickpeas