Well today, I had to leave the house in huge Jackie O sunglasses and a wide brimmed floppy hat, to hide from the paparazzi and the autograph hunters. That’s all because I am now a celebrity chef! You may already have seen it for yourself, but in case you didn’t know, Caramel was featured as a guest chef by Jeanne, the creator of A Jeanne in the Kitchen.
Here is the link where you can see Jeanne’s post detailing my recent culinary escapade:
Jeanne is inviting anyone who would like to be featured as a guest chef to get in touch with her – but make sure you have sunglasses and a hat before becoming a celebrity chef – the paparazzi are a nightmare!!
You can make anything you like! I chose a dish I was make for friends – it was a hit, although one of the lads asked where was the meat. That was after he told me he didn’t mind eating vegetarian food for the evening.
Here was my choice:
Leek And Greens Lasagne – a BBC Good Food Recipe!
First of all. the recipe said to make the bechamel sauce. Here are the ingredients required:
And these were the instructions to make the sauce:
Next, it is time to make the leek and greens mixture that will make up most of the filling in the lasagne. Here are the ingredients needed:
I love garlic, so I actually used four garlic cloves instead of two. I could not find chard when I went shopping, so I had to be content with kale and spinach. The wine I chose was a sauvignon blanc.
Here is the method to combine the leek and greens mixture:
Now, I would recommend turning on your oven to pre-heat it. My oven heats up very quickly, but if you have one of those ovens that takes ages to get going, maybe you should turn it on before you do any of the above 😉
So now we come to the important part – assembling the lasagne! Here are the rest of the ingredients that will be needed for the lasagne:
Here some photographs that I took while assembling the lasagne:
And these are the steps the recipe described for assembling the lasagne:
- Oil a medium roasting tin (about 20cm square)
- Tip half the greens into the tin.
- Dot half the walnuts over the top, and nestle in a third of the artichoke hearts. Dot over half the ricotta.
- Remove the bay leaf from the leek bechamel and pour over a third of it.
- Top with three lasagne sheets to cover everything in a layer.
- Repeat the process
- Cover the top layer of lasagne sheets with the remaining bechamel and artichokes and then scatter over the remaining cheese.
Then of course we need to slip the lasagne into the oven and bake! In the meantime, you have the rest of that bottle of wine to keep you busy.
After 30-40 minutes, it should be golden and bubbling and looking delicious:
It will be scalding hot, so it needs to rest for a good ten minutes before you tuck into it.
For me a lasagne is not really complete without a salad and a hunk or garlic bread:
And of course, the rest of that wine!