Oven Baked Veggie Risotto

Here is one of my favourtie and easiest recipes of vegetable risotto. This recipe is actually one I made many years ago, and shared on my former blog, so now I’m just re-sharing it 😉 Risotto is of course another popular Italian dish, and there are many varieties. Both baking it in the oven is definitely the easiest way, but I’m not sure if this is a “right way” to do it 😛 However, hope you’ll like it 🙂

Servings: 3 Continue reading “Oven Baked Veggie Risotto”

Ricotta and Spinach Stuffed Cannellonis

I once made this delicious meal, and even prepared some for my colleagues and my bro. They too loved it 😉

I later posted this recipe on my previous blog, so now posting it again here 😉

Servings: 3

Ingredients:

  • 12 fresh sheets of lasagna pasta
  • 400 g ricotta cheese
  • 150 g fresh spinach
  • 50 g sun dried tomatoes
  • 500 g of chopped tomatoes
  • 4-5 cloves of garlic
  • ½ chopped onion (optional)
  • 2 tbs thyme
  • Some chili flakes (optional)
  • Salt & pepper
  • 1 tbsp. of olive oil
  • 125 g of grated mozzarella cheese (or more, if you want to)

Continue reading “Ricotta and Spinach Stuffed Cannellonis”

Mexican Inspired Rice with a Middle East Touch

Hello everyone ❤

Here is a very easy, but yummy meal, that I made some years ago. I’ve made it several times, as it is very good as a lunch, and you can add any kind of veggies, and combine it with some falafels and/or avocado. I love avocados btw! 😀

Here we go!

Servings: 2

Ingredients:

  • 1 cup of rice (I used parboiled rice with wild rice)
  • 2 tomatoes, cut into smaller pieces
  • ½ cup of peas
  • ½ cup of corn
  • ¼ cup of red pepper (if you like it, you can add about ½ cup instead)
  • 2 tsp. of tomato puree
  • Some salt
  • 2 tsp. red chili powder (can be reduced if you don’t want it to be so spicy)
  • 3-4 tsp. of crushed almonds
  • 1 tbs. olive oil

Directions:

  1. First, cook the rice as per prescription and drain.
  2. Preheat a pan/pot and add the vegetables with 1 tbs. of water (except the tomatoes), and let it cook.
  3. Once cooked add the tomato puree, the cut tomatoes, salt, chili and almonds. Mix it well and let it cook for another 4-5 mins.
  4. Finally add the olive oil and turn off the stove. Just keep the mixture hot.
  5. Add the cooked rice into the mixture, and mix it all together properly.
  6. Serve with some cut avocado and falafel – this gives the whole dish a good texture and taste 🙂

Enjoy 😉

~AJ

 

Aubergine Lasagne

I made this yummy veggie lasagna for my family, when I visited my parents – and it was lovely 🙂

Servings: 6

Ingredients:

  • 800 g chopped tomatoes (2 boxes/cans)
  • 1 eggplant, sliced (if you want it easy, cut the eggplant into cubes, and add it to the sauce)
  • 2 carrots, cut into cubes
  • 250 g mushroom, sliced
  • 2 onions, finely chopped
  • 6 cloves of garlic, finely chopped
  • 3 teaspoons of tomato puree
  • Some fresh basil
  • Salt & pepper (or chili)
  • 2 teaspoons of virgin olive oil
  • 12 lasagna noodles
  • 250 g of grated cheese (I used grated mozzarella)

Instructions:

Preheat the oven at 180°C degrees (on convection oven)

First, let’s make the tomato sauce:

In a pan, heat the olive oil, and add the onion and garlic, and let it cook till it turns golden and soft.

Now add the cut carrots, mushrooms (and if it’s the easy version, also add the cubed eggplant here), and let it cook for another 5 min., and then add the tomato puree, chopped tomatoes, salt and pepper and 2 dl of water. Stir and let it cook for about 15 min. on low heat. Now add the basil leaves.

The non-easy version: While letting the sauce cook, you can use this time for roasting the sliced eggplant till they turn soft. Alternatively they can also be grilled. Once roasted, put it aside.

Now it’s time for layering the lasagna:

  1. Layer 3 lasagna noodles in a 25 x 35 cm baking dish
  2. Add the sauce (let it cover, you should use half of the sauce)
  3. Add the eggplant slices (the non-easy version)
  4. Add some lasagna noodles
  5. Add the rest of the sauce
  6. Add the cheese

Let the lasagna bake for about 35 min (do check, the cheese should be melted and golden).

Buon appetito! 🙂

~AJ