Kale and 3 Cheese Lasagna w/ Rich Tomato and Mushroom Sauce

Kale 3 Cheese Lasagna w/ Tomato Mushroom Sauce
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Kale 3 Cheese Lasagna w/ Tomato Mushroom Sauce. My mum makes the best lasagna, it’s seriously good, and as with any great recipe that is made by all mum’s the world over, you can never make it as good as theirs. That’s why going back home is always so good.

This Kale 3 Cheese Lasagna w/ Tomato Mushroom Sauce is based on mum’s design and her cheese mixture, this is just the vegetarian version. It’s super delicious and soul warming.

I know, the words Blondie and vegetarianism are never seen together, but that was prior to doing Meat Free Week a couple of weeks ago. It was hubby’s decision to do it and as a family we embraced the idea. We had been talking about meat alot of late, not only about reducing our intake but being more conscious of where it was coming from. I had wanted to make meat the ‘special occasion’ meal, the dinner you saved up for and cooked with purpose and love, knowing the animal or fish had lived a good, rich and healthy life.

What surprised me most about that week was it actually took alot more effort and conscious thought to design meals for 7 full days of meat free living than it does to construct and meal with meat. The days were used to think of dinners and lunches that were full of flavour and filled the space left by meat. Sure, I could have done a week of salads and roasted veggies, but I really wanted to try try some other recipes. I don’t want to rely on rice and potatoes to fill the void.

What also surprised me or surprised us all was the fact we had planned to ‘celebrate’ day eight – the start of meat eating again – with my son’s favourite meal of burgers and chips from Grill’d. It was a very enjoyable dinner and a delicious way of re-starting our meat loving ways, but it wasn’t till the next Friday that meat was requested again… funny.

With several new recipes under my belt and with the need to buy quality, local meat our new life of conscious meat eating has begun – 3 to 4 days meat free and enjoying amazing places like Feather and Bone Providore here in Sydney to buy our meat from.

Happy eating, however you choose to do it – Blondie  🙂

Smokey Paprika Hasselback Potatoes in a hurry

Smokey Paprika Hasselback Potatoes in a hurry

Smokey Paprika Hasselback Potatoes in a hurry… One of my favourite things to do when I have spare time is to wander around charity stores. It’s always amazing what you can find in there, and it was during one of these spontaneous trips that I came across a gorgeous terracotta, pot bellied canister with a lid. On inspection I saw that it still had a note in it telling me that it was a Diable Potato Cooker. Well, enough said, it was going to come home with me.

Smokey Paprika Hasselback Potatoes in a hurry - Diable Potato Baker

If you do ever come across one of these I highly recommend adding it to your kitchen as it’s no fat, no liquid cooking and can be used in the oven, on the hob (with a diffuser) or in the microwave… and being cooked in terracotta imparts a subtle and unique flavour to the veggies. I cook most of my vegetables in it now and the fact I can have awesome whole potatoes ready within minutes is just such a bonus!

Smokey Paprika Hasselback Potatoes in a hurry - Diable Potato Baker

Anyway, enough about my cute potato cooker, this is about making hasselback potatoes quickly. Using the diable means your cooking time is considerably shorter but if you don’t have one you can wrap each potato in paper towel and place them in the microwave. Start with the same times as with the diable and just check with a skewer to see if the potatoes are ready – It’s very easy to overcook the potatoes so cook them in 1-2 minute increments after the initial cook time of 4 minutes

Happy cooking!  Blondie