Quick mushroom & spinach lasagne
From Penny and BBC Goodfood: http://www.bbcgoodfood.com/node/101928/bbcgf_pdf
Ingredients
1 tbsp olive oil
1 garlic clove, crushed
250g pack mushrooms, sliced
1 tsp thyme leaves, chopped
200g bag spinach
300g tub light soft cheese
4 tbsp grated Parmesan (or
vegetarian alternative)
6 fresh lasagne sheets
Method
Heat oven to 200C/180C fan/gas 6. Heat the oil in a large frying
pan, add the garlic and cook for 1 min. Add the mushrooms and
thyme, then cook for 3 mins until they start to soften. Throw in the
spinach and stir until the heat of the pan wilts the leaves. Remove
from the heat and stir in the soft cheese, 1 tbsp of the Parmesan and
some seasoning.
Put a quarter of the spinach mix on the bottom of a mediumsized
baking dish, lay 2 pasta sheets on top, then repeat until you
have used all the pasta. Finish with the final quarter of the spinach
mix, sprinkle over the rest of the Parmesan, then bake for 35 mins
until golden and the pasta is tender.
Pomegranate-Chocolate Bites
From Celia who failed to note the source of this recipe!
Ingredients
Seeds from 1 pomegranate OR an 80-gram pack of seeds
200-gram bar of dark chocolate, broken in pieces
A few grains of sea salt
Method
Bring 3 C water to a boil in the bottom of a double boiler (a pan that you can set another pan above to be heated by the steam from the boiling water below). Chop the chocolate bar into pieces and place in the top of the double boiler to melt. Meanwhile, line a cupcake pan with a dozen paper cupcake liners. Spoon approx 1 teaspoon of pomegranate seeds into a single layer in each liner.
When the chocolate is melted, give it a good stir then spoon approx 1 T of chocolate over the pomegranate seeds. Smooth to cover the seeds once all the chocolate has been divided up between the 12 candies. You have my permission to lick the chocolate off the spoon once that's done. Sprinkle a few grains of sea salt over each chocolate. Place the pan in the refrigerator for at least 1 hour. Rumor has it that the candies can be stored in an airtight container in the refrigerator for a week — or stored in the freezer for up to 3 months. I wouldn't personally know about that! I calculate the chocolates to be about 85 calories each, and since they contain pomegranate and dark chocolate, they should be considered superfood!
