This lasagne is something I make quite often, in particular when I have vegetables such as spinach, zucchini or kale that are beginning to look a little tired. There are so many vegetables you can use in this recipe – broccoli, cauliflower, eggplant, mushrooms, even peas – whatever takes your fancy, is easy to layer and pairs well with tomato and cheese.
As we transition into spring, enjoying warmer sunnier days, we begin to naturally yearn for fresh flavoursome salads. Warming winter food, however, can still be all that we feel like, the weather can certainly chop and change (.. especially in Melbourne!). Cool spring days may call for soups and curries but nourishing hearty salads can also hit the spot. This one’s particularly nice, a beautiful wholesome salad that’s delicious served any way – warm or cold, on it’s own, as a side dish or mixed with other things such as feta, leafy greens, boiled egg or slithers of cooked chicken. It’s a very versatile one, and one that in my experience is always well loved at dinner parties and BBQs.
There’s so much goodness in a spicy, vegetable and plant protein filled curry. By plant protein I mean plant foods that provide a wonderful source of protein such as beans (kidney, borlotti, cannellini..), lentils, chickpeas, nuts, seeds, other pulses for example split peas and certain grains such as quinoa and buckwheat. While including these things isn’t a must, they do provide lovely texture, flavour, nourishment and heartiness to a curry so are a really nice addition.
Ratatouille is one of those meals that tastes like home. Amongst pastas, lasagnes, slow cooked meat and vegetable soups ratatouille is a dish that my Mum would make often. How she juggled us 3 kids while working from home and always making time to cook beautiful wholesome meals is something that I’m totally in awe of. Something that so many mothers do, which I admire immensely. With Dad running a very busy business the kitchen was mostly her domain, and ours; we spent a lot of time in the kitchen and around the kitchen. It was the hub of discussion, laughter and sharing. As young children we spent hours sitting on the kitchen bench helping mum sort, peel and cut things, wash things, stir bowls and more. Having us all well nourished was clearly important to her, we were spoilt with lovely food. Her European style of cooking, love for fresh produce and real love for cooking has somewhat rubbed off on me. It was inevitable.