MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Open Lasagne w/Mushrooms
 Categories: Pasta, Cheese, Nuts, Vegan, Mushrooms
      Yield: 4 servings

MMMMM--------------------CASHEW RICOTTA------------------------------
  5 1/4 oz Cashews; soaked in water for
           - at least 4 hours
      3 tb Nutritional yeast flakes
      1 ts Apple cider vinegar
    1/2 ts Garlic powder

MMMMM--------------------------LASAGNE-------------------------------
      6    Egg-free lasagne sheets
      1 pn (ea) sea salt flakes & fresh
           - ground pepper
      1 tb Olive oil
  4 1/2 oz Button mushrooms; sliced
      4    Field mushrooms; sliced
           - lengthways
      2    Handfuls kale; tough stalks
           - removed, rough chopped

MMMMM--------------------------TOPPING-------------------------------
      2 tb Toasted hazelnuts or toasted
           - pine nuts
           Drizzle of truffle oil
      1    Thyme sprig; leaves picked
 
  First, make the cashew ricotta. Drain the cashews and
  add to a food processor or blender along with the rest
  of the ingredients for the cashew ricotta and 120ml/4fl
  oz of water. Blitz to a smooth paste. Season to taste
  with salt and pepper, then set aside.

  Bring water to the boil in a large wide pan. Add the
  lasagne sheets and simmer for 12 minutes or until soft
  and just cooked in the middle. Drain and refresh in cold
  water, then place on paper towels to drain.

  Heat the olive oil in a small frying pan, add in the
  mushrooms and fry for a few minutes until softened. Add
  the kale and saute' for a minute or so until wilted.
  Season well. Set aside.

  Place the lasagne sheets on top of each other then cut
  in half across the middle. Take two of the half sheets
  and spread the cashew ricotta on top of each sheet.
  Place onto two plates. Build by layering mushrooms and
  kale, followed by another lasagne sheet with cashew
  ricotta. Repeat to make three layers.

  Top with toasted hazelnuts, a drizzle of truffle oil,
  fresh thyme and a sprinkle of salt.

  Serves: 4

  Recipe is from Rebel Recipes by Niki Webster

  RECIPE FROM: https://www.lovefood.com

  Uncle Dirty Dave's Archives

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Burger Book's Classic Cheeseburger
 Categories: Beef, Breads, Cheese, Vegetables
      Yield: 4 burgers

     22 oz Beef mince (80/20)
      4 sl Of your favourite cheese
      4    Seeded burger buns
    1/2    Head iceberg lettuce;
           - shredded
      8    Dill pickle slices
      1 md Red onion; fine sliced
      4 sl Beefsteak tomato
        pn (ea) sea salt & black pepper
 
  Divide the beef mince (ground beef) into four balls and
  flatten them into patties a little bit larger than the
  buns, as you will get shrinkage as the fats render.
  Don't make your patties too neat and compact as you want
  the fats to render and work around the meat while it's
  cooking.
 
  Get your grill nice and hot, or set your griddle pan
  over a high heat on the hob.

  Season your patties with salt and pepper then get
  cooking. If you're cooking outdoors, the meat might
  stick to the grill - don't worry, the grill will release
  the meat when it's ready.

  Cook for 1-2 minutes, then flip and repeat the process
  until they are almost done. These burgers are best
  served medium.

  When they're almost cooked - after about 6 minutes - add
  the cheese slices on top of each burger and cover with a
  cloche or large metal bowl to speed up the melt on the
  cheese (you'll wait only 30 seconds for cheesy
  goodness).

  Use a temperature probe to make sure the burger is
  perfectly cooked - medium is 60øC/140øF - then remove
  your burgers and keep warm while you toast the buns.
 
  Get ready for the burger build! You can mix and match
  with your favourite condiments but here's a great
  suggestion. First, spread the bottom with some mayo.
  Next, add shredded lettuce, then the patty, two pickle
  slices, onion, tomato slice, and finally the ketchup and
  mustard and top bun. But it's your burger - you're going
  be eating it - so do it your way if you like.

  From The Burger Book by DJ BBQ 

  RECIPE FROM: https://www.lovefood.com

  Uncle Dirty Dave's Archives

MMMMM

... Sorrow can be alleviated by good sleep, a bath and a glass of wine.
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