Rena Patten will be visiting our Collaroy store on Wednesday, 17th September (11am-2pm) to demonstrate some of her great new recipes from her new book, Superfoods. The demonstration is FREE and no booking is required.
On the menu:
• Moroccan Chicken Patties
• Little Amaranth Cakes with Cranberries & Orange
• Broccoli, Olive & Feta Cheese Frittata
• Raw Cacao, Orange & Coconut Roughs
• Seaweed Tempura
• Impossible Kale Pie
• Vanilla & Cinnamon Chia Pudding in a Jar
Superfoods covers not only quinoa, but also 6 other superfoods. The book includes a dedicated chapter on amaranth, broccoli, chia, kale, raw cacao, seaweed and of course, quinoa. Showcasing the amazing health benefits of these superfoods, the book provides easy to follow and delicious recipes perfect for weeknights or entertaining.
If you are after any of the above superfoods we have a selection online.
Rena's Kale Lasagna
Rena has kindly provided her delicious Kale Lasagna recipe for us to try.
2 tbsp extra virgin olive oil
1 large onion, finely chopped
500g/17½ ozs minced beef
3 cloves garlic, chopped
2 tbsp tomato paste
1 tbsp dried oregano leaves
1x400g/14oz can diced tomatoes, undrained
2 cups water
Salt and freshly cracked pepper
1 bunch Kale
Few grates of nutmeg
8 fresh lasagne sheets (375g)
White Cheese Sauce
4 tbsp flour
3 cups milk
¾ cup grated tasty cheese
Salt and pepper
1. Heat oil in a large saucepan and sauté onion on high heat until golden. Add the minced beef and continue cooking on high heat until browned all over breaking up any lumps as you go.
2. Stir in the garlic and cook for about 1 minute until fragrant. Add the tomato paste and oregano and cook for 1-2 minutes.
3. Pour in the tomatoes and water and season with salt and pepper. Bring to the boil, reduce the heat and simmer on low heat, covered for 10 minutes.
4. Wash the kale thoroughly, discard the tough stalks then finely chop the leaves and the upper more tender parts of the stalk.
5. Add to the mince in batches and stir until it wilts. Stir in the nutmeg then taste and adjust the seasoning.
6. Cover and simmer for about 10-15 minutes until the kale is cooked.
7. Spread a thin layer of white sauce over the base of a deep lasagne dish. Line the dish with a layer of lasagne sheets and spread one third of the kale sauce over the lasagne sheets. Repeat this process two more times finishing with a layer of lasagne sheets. Cover with the cheese sauce and sprinkle some grated parmesan on top.
8. Dust with some paprika and bake in a pre-heated 180º/ 356F for 25-30 minutes until golden browned on top. Rest for a good 30 minutes if possible before cutting.
To make the White Cheese sauce:
Melt butter in a saucepan, stir in flour and cook a few seconds until butter and flour are well incorporated and a roux has formed. Pour the milk in a little at a time and whisk until free of lumps. Continue stirring until sauce bubbles and thickens. Add the cheese and stir until it has melted and sauce is thick and velvety smooth. Season with salt and pepper to taste.
Note: You can make this cheese sauce using full cream, low fat or soy milk and for a gluten/wheat free option use quinoa flour instead.
Note: This is a two in one recipe. I sometimes don’t make the whole lasagne recipe and just make the kale sauce with the beef and serve it over cooked quinoa or rice.
If you are after a great pan to cook your lasagna in, we can't speak highly enough of the Baker's Edge Lasagna Pan. Shaped a bit like a maze, it keeps layers stacked neatly and bakes more consistently as more heat is circulated to the pan's middle, where food typically takes longer to bake.
We also love these classic enamel pie dishes that are extremely popular and will give your lasagne a nostalgic feel.