Courgette Gratin

From The Real Meal Revolution, this courgette gratin is a goodie!
Rich, creamy, garlicky goodness – it’s the perfect accompaniment to any meat dish and packed full of goodness & flavour.

You will need:
800g courgettes, quartered
1 head of garlic, peeled and squashed
250ml cream
100g butter
A handful of thyme sprigs
1 onion, roughly chopped
Hard cheese, like pecorino or Parmesan
Salt & pepper

Place the courgettes, onions, garlic and thyme in an oven dish, toss it all together and press it down into the dish.
Season with salt and pepper.
Dollop the butter on top and pour over the cream.
Bake at 150C for about an hour and a half, then sprinkle with cheese and grill until the cheese has melted.

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Great with chicken, great with a steak, it’s one of those dishes that is so yummy and memorable – a must-make!

Enjoy! X

A great {and not boring} green salad

A green salad that gets you up and going, but thankfully not the usual boring old green salad…
Surprisingly simple too – yet packed with flavour.

{Roasted zucchini, feta & avo salad}

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You will need:

3 medium zucchini
1 ripe avo
Cos lettuce leaves
Feta cheese
Salt & pepper
Olive oil

Thinly slice the zucchini with a vegetable peeler or mandolin, toss with olive and sprinkle with salt.
Roast in the oven under a hot grill for about half an hour, rotating the zucchini every now and then to ensure they all roast evenly.
As soon as they’re ready and out of the oven, sprinkle large chunks of feta on top and let it mingle and cool.
Toss with lettuce leaves, add diced avo. You don’t even need any extra olive oil or dressing, just use the oil from the roasted zucchini – voila!

Simple, delicious and totally tasty – oh, and healthy too! Fit for any detox!

Enjoy! X

#dinner tonight: Zucchini Lasagna

After having way too much {delicious, delicious, yet makes-you-feel-icky} bread yesterday {remember I don’t do much carbs these days and no bread really, so I’m not used to it anymore!}, I decided on a yummy zucchini lasagna bake.

Instead of using lasagna pasta, I used thinly sliced zucchini.

This is a classic dish,with 3 main components:

Bolognese mince sauce, bechamel or white sauce and lasagna (zucchini!)

For the bolognese sauce:

1/2 an onion

500g venison mince

peppadew spice

2 tsp tomato purée

1 can of Italian cherry tomatoes or chopped tomatoes

1 carrot, finely grated

1 clove of garlic, chopped

About half a cup of red wine (I used Porcupine Ridge Cabernet Sauvignon)

2 tbs brown sugar

salt

Sauté onions and garlic in olive oil until soft, then add mince and peppadew spice and cook through. Add tomato purée and carrot. Add can of tomatoes and sugar. Add wine and let it simmer and reduce slightly until all the flavours have mingled nicely. Season with salt.

For the bechamel sauce:

2 tbs butter

2 tbs plain flour

1 cup of warm milk

salt & white pepper

Heat butter in a saucepan and when it’s melted, whisk in the flour to form a paste. Slowly add warm milk in teensy bits and whisk furiously to ensure the paste stays smooth and silky while the milk is added. Once all the milk is added, you should have a thin-ish and smooth consistency. Continue to whisk over medium heat, allowing the sauce to thicken. Season with a pinch of salt & white pepper.

Layer in an oven dish: start with zucchini ribbons (I used about 5 that I sliced into 2mm strips), then a layer of bolognese, followed by white sauce. Sprinkle with grated cheddar cheese. Add another layer of zucchini and top with the rest of the mince. Sprinkle with more cheese.

Bake at 180C for 30 minutes.

Serve with mixed herb salad and avocado, a sprinkle of freshly ground salt and a drizzle of olive oil – enjoy! X

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