Food blogger Sandra, known from Leukrecepten.nl, is featured in the September issue of Santé in which she talks extensively about her lifestyle and about her new cookbook. Santé can share a number of recipes with you.
Vegetarian main course for 4 persons
Preparation time 35 minutes | oven time 40 minutes
Ingredients for the ricotta sauce : 50 g butter or margarine • 60 g flour • 500 ml milk • 250 g ricotta • pinch thyme.
For the lasagna : 1 kilo cooked whole beets • 75 g walnuts • 12 lasagne sheets • 1 egg • handful of grated cheese.
Extra needed:large baking dish
Preparation : Preheat the oven to 180°C. First make the ricotta sauce; Heat the butter in a saucepan and then add the flour. Bake the roux for 3 minutes, adding the milk little by little. Keep stirring with a whisk until smooth. Stir in the ricotta last and season to taste with salt, pepper and thyme. Then make the lasagna. Cut the beets into slices of 0.5 to 1 centimeter and place a layer on the bottom of an oven dish. If you use raw beets, cook them in advance for a while. Spread a little of the ricotta sauce over this and crumble some walnuts over it. Cover with lasagna sheets. Then make another layer with beets, sauce, nuts and lasagna sheets. Finish with a layer of beets and make sure you have some sauce and nuts left. Beat the egg through the remaining sauce and pour over the dish. Sprinkle with the grated cheese, scatter over some nuts and put the lasagna in the oven. Bake for about 40 minutes.
Hint
Replace the ricotta with blue cheese and add some pear slices.
Main course for 2 bowls
Prep time 45 minutes, plus marinating time
Ingredients for the marinade : 1 garlic clove • 4 tbsp soy sauce • 3 tbsp mirin (Japanese rice wine) • pinch chili flakes • 3 tbsp honey or agave syrup • 2 tbsp sesame oil • juice of 1 lime.
For the pokébowl : 200 g sushi rice • 3 tbsp sushi vinegar • 200 g raw tuna • 5 radishes • 100 g soya or edamame beans • 100 g seaweed salad (wakame) • ½ mango, diced • 50 g carrots, julienne • 1 tsp sesame seeds • 1 lime, sliced
Preparation :make the marinade first. Cut the garlic clove into 2 or 3 pieces. Mix all the ingredients for the marinade, except for the sesame oil and the lime juice. Place in a saucepan and let it simmer on low heat for about 15 to 20 minutes. Remove the marinade from the heat and let it cool. Remove the garlic. Then add the sesame oil and lime juice to the marinade. Meanwhile, cook the sushi rice according to package directions. When the rice is ready to cook with the lid closed, carefully add the sushi vinegar. Let it rest for another 15 minutes. Cut the tuna into cubes. Add about 2 tablespoons of the marinade to the tuna. Place in the fridge for about 15 minutes or up to overnight. You can use the rest of the marinade as a dressing. Cut the radishes into slices. Now prepare the pokébowl by scooping the rice in the center and the other ingredients in a circle around it. Drizzle with the remaining dressing. Garnish the pokébowl with sesame seeds and lime wedges.
These recipes and images are from Fun recipes – the cooking book k by Sandra &Eric Waterschoot, € 20.99 (New Amsterdam). Do you want the book? We have a nice giveaway where we can give away 3 copies.
Don't you want to wait. You can also buy the book!
Image:Eric Waterschoot
