Shared recipes get everyone talking

By CHRISTINE GIMBLETT

THIS month the Waterbridge Fast Foodies are cooking up a storm with the cooking program at the Gagebrook Community Centre on Wednesdays. Chefs at Home cooking classes are held on Tuesdays at the Gagebrook Community Centre with Janet Fedczyszyn. If you would like to join us, cook and have some fun and a few laughs, please contact the Gagebrook Community Centre on 6263 6097 for more information or look us up on the Waterbridge Food Co-Op page on Facebook – we are always looking for new people to cook with us.

We cooked meals and jars of jams and chutneys this month which are for sale in the Waterbridge Community Pantry. I can’t thank the Fast Foodies cooks enough for all of their amazing cooking – you are just awesome!

Food and what it means to me – it’s a tool people use to bring people together and it’s yummy of course. Everyone has a great recipe, even secret ones. The best always come out at barbecues, birthdays, Christmas and family gatherings. Food can bring people to events, help raise money and it creates cultural awareness. Food also allows us to be creative and helps with our mental wellbeing. A great recipe shared can start so many new conversations and get people talking to others they don’t know. I would love some new inspiring recipes, so if you have one you would like to share please drop it in to the Gagebrook Community Centre at 191 Lamprill Circle or email to waterbridgefood@gmail.com and I will choose one to go in my next article or try some in the cooking groups.

Happy Cooking

 

Vegetarian Lasagne

800g butternut pumpkin, peeled, cut into 1cm-thick slices

1 1/2 tablespoons olive oil

1 medium brown onion, finely chopped

2 garlic cloves, crushed

1 medium red capsicum, chopped

2 medium zucchini, halved, sliced

1 medium eggplant, chopped

200g button mushrooms, thickly sliced

400g can diced tomatoes with oregano and basil

80g baby spinach

30g butter

2 tablespoons plain flour

2 cups reduced-fat milk

1 cup reduced-fat grated mozzarella cheese

125g dried lasagne pasta sheets

 

Preheat oven to 180°C/160°C fan-forced. Line a baking tray with baking paper. Arrange pumpkin, in a single layer on tray. Drizzle with 2 teaspoons oil. Bake for 20 minutes or until tender. Set aside.

Heat remaining oil in a heavy-based frying pan over medium heat. Add onion, garlic, capsicum, zucchini, eggplant and mushroom. Cook, stirring, for 10 minutes or until eggplant is just tender. Stir in tomato. Bring to the boil. Reduce heat to low. Simmer for 10 minutes or until sauce has thickened. Remove from heat. Stir in spinach. Cover. Set aside for two minutes or until spinach has wilted. Season with salt and pepper.

Meanwhile, melt butter in a saucepan over medium heat until foaming. Add flour. Cook, stirring with a wooden spoon, for one minute or until bubbling. Remove from heat. Gradually add milk, stirring to prevent lumps forming. Return pan to heat. Cook, stirring, for five minutes or until sauce boils and thickens. Remove pan from heat. Stir in half the cheese. Set aside.

Lightly grease a 7cm-deep, 25cm (base) square baking dish. Spoon half the onion mixture into dish. Arrange half the pumpkin over onion mixture. Place half the lasagne sheets over pumpkin, breaking sheets to fit. Repeat layers. Spoon sauce over top. Sprinkle with remaining cheese. Bake for 40 minutes or until golden and pasta tender. Stand for 10 minutes. Serve.

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