This weekend has been such a chilled-out couple of days.
I woke up late both days and studied Spanish and German at home in my pjs with a pot of tea and some music in the background. Worked on some lesson plans.
Did a little exercise.
Took a long walk in the sun.
Held an owl (literally, my friends). Say hello to Gandalf, isn’t he a beaut?
Ate some comfort food.
It was just that kind of weekend.
I had dinner with my housemate Saturday evening. She cooked my sweet potato dauphinoise for us, which was, as always, a delight, especially with a light salad on the side and a small glass of Bordeaux wine.
Lunch was Croque-madames – if you’re not aware, these are simply the most delicious and elegant French alternative to a cheese and ham toastie, and a definite childhood favorite of mine. I’ll be posting the recipe tomorrow.
Dinner yesterday was another Olive magazine recipe: mushroom and tarragon lasagna. When I saw the recipe in the magazine, I knew I had to try it. I’m always looking for healthy and delicious vegetable lasagna recipes, and tarragon is by far one of my favorite herbs, although I don’t often get the opportunity to cook with it.
The recipe is fairly easy to do, apart from the béchamel sauce, which I’d advise being careful with: I’m always tentative with these types of sauces, as they can easily split. The trick here is to incorporate the milk very slowly, little by little. My first attempt was completely botched! However, the lasagna is well worth the effort. Thanks for another delicious recipe, Olive!
250g chestnut mushrooms
2 shallots, finely chopped
25g tarragon, stems removed and finely chopped
6 lasagna sheets
Parmesan (1 to 2 tbsp)
1. Heat a pan over medium heat and melt some butter or coconut oil. Fry the finely chopped shallots until soft. Add the chopped mushrooms with a knob of butter and turn the gently so as to coat them all.
2. When the mushrooms are cooked, turn up the heat a little and let the liquid they’ve given out bubble out before adding the chopped tarragon. Set aside.
3. In a small pot, melt 1 tbsp of butter, being careful not to let it brown. Add 1 tbsp of flour and stir until well incorporated. Add the milk little by little, stirring continuously and letting the mixture thicken. When all the milk has been incorporated, season before stirring in the mascarpone (use a whisk if necessary to avoid any lumps). Fold sauce into the mushrooms.
4. Pre-heat your oven to 180° Celsius. In an oven-proof dish, layer the mushrooms mixture and lasagna sheets so as to form about three layers, finishing with a layer of white sauce. Sprinkle the parmesan over the top.
5. Cover the dish with a tent of foil and bake for 45 minutes in the oven. Remove the tinfoil and bake for a further ten minutes to brown the top.
6. Serve with a fresh salad.