Ingredients1 tbsp olive oil400g dried lasagne sheets200g grated mozzarella or vegan alternativeFor the mushroom ragu25g dried porcini mushrooms800g chestnut mushrooms2 tbsp olive oil2 onions, finely chopped2 carrots, finely chopped400g mixed mushrooms (we used oyster and shiitake), sliced4 large garlic cloves, crushed½ small bunch of thyme, leaves picked250ml red wine250ml passata2 tbsp ketchup2 tbsp paprikaFor the
Updated on August 24, 2023 Photo: © John Kernick Prepping for a weekend brunch or breakfast? There’s no need to stand in front of the stove, scrambling, frying, or poaching your eggs. Instead, turn on the oven and get ready to bake. From family-style shakshuka to individual eggs nestled with prosciutto in crusty bread, we’ve
Serves 2-3 as a side dish Author Notes I first experienced this dish while living in Thailand when I was teaching English for a year with a charity between school and university. Som Tam is a salad of Laos origin, but has become a mainstay of Thai restaurants everywhere due to the spread of Isaan
Ingredients4 tbsp olive oil3 cloves garlic, peeled and roughly chopped1 medium eggplant, cut into 1.5cm cubes1 red capsicum, seeded and cut into 1cm cubes500g dried rigatoni250g bocconcini cheese, quartered¼ cup freshly torn basil leaves, to servefreshly ground black pepper, to serveMethodStep 1Heat the olive oil in a large frying pan over medium heat and fry the garlic
Photo by Soul Food Kitchen Prep time 15 minutes Serves 1 Author Notes Oats are among the healthiest grains on earth. They’re a gluten-free whole grain and a great source of important vitamins, minerals, fiber, and antioxidants. This recipe is delicious, quick and easy to make. —Soul Food Kitchen Ingredients 1/3 cup oats 2 tablespoons
Put the noodles in a large bowl and cover with very hot water. Let soak until just pliable, about 15 minutes (or according to package directions). Drain the noodles in a colander, shaking off any excess water. Meanwhile, in a small bowl, whisk the soy sauce with the brown sugar, tamarind paste and Sriracha. In
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Serves 6 Author Notes Although it’s vegetarian, this robust stew will appeal to meat lovers because it’s chock full of protein-rich beans and filling vegetables like eggplant and fennel. It’s also fast and easy enough to make for a mid-week meal and makes great leftovers for lunch the next day. For a variation, substitute chickpeas
