Sundays for us are the one chilled breakfast day of the week. No school run. I don’t teach any Pilates classes so it’s a day to take time over brekkie and have something different. This is one of my favs.
So here is a my super simple recipe for you. These pancakes are easy, quick to make and packed with nutrition too, plus filling due to the seeds.
These are also perfect if you weaning as the pancakes are soft and make great finger foods. My children are always very happy when I decide to cook these.
Drop a serving spoon portion onto the pan/griddle and allow to cook for a couple of minutes, look for the bubbles on the top then flip it. These need a little more TLC than normal pancakes when turning them over.
I served mine with greek yoghurt and fruit.
Enjoy and let me know if you make them, I’d love to see your pics!
So what do you do when you’ve been building up all day to a vegetable lasagne and then you realise you are out of wheat free lasagne sheets?
1. Make something else?
2. Make your own lasagne?
3. Use potato instead?
Today I was feeling a bit more inventive, plus I had a tonne of potatoes to use up… so option 3 it was.
This worked really well, it took longer to cook as I wanted the potatoes to definitely be on the softer side, but you could parboil them to help speed up the cooking time. My cottage cheese white sauce is a big hit.Healthier, quicker to make and lighter on the stomach and palate too, it takes lasagne from a “weekend meal” to an “everyday meal”. My family are happy.
Someone suggested this was more of a moussaka, I’m not sure. I’m going with lasagne as that is what I based it on. Call it what you like. It’s delicious.
Vegetable Potato Lasagne
A healthy take on a vegetable lasagne using cottage cheese to make the white sauce and potato instead of lasagne sheets. Grain free, gluten free.
Chop the onion and crush the garlic, then saute in the pan.
Now add the peppers, carrot and courgettes, cook for a couple of minutes before adding the chopped tomatoes and wine.
Bring to a simmer and add the pepper, balsamic, herbs and sugar. All to simmer gently whilst you prepare the rest of the dish.
Slice the aubergine and potatoes lengthways into thin slices.
You could now parboil the potatoes to speed up the cooking time in the oven.
Mix the cottage cheese with the yoghurt to get a thinner consistency.
Now comes the fun…. in an overproof dish layer up the lasagne. Start with the tomato and vegetables base, top with aubergine slices, then potato and the white sauce. Repeat the layers one more time, ending with the white sauce on the top.
Sprinkle with grated cheese and bake in the oven as Gas Mark 5 for 45-60 minutes.
Test the potatoes are cooked by prodding with a skewer.
By Priya Tew, Dietitian UK
Dietitian UK https://www.dietitianuk.co.uk/
Freelance Dietitian specialising in helping those with Eating Disorders and a Media Spokesperson for the profession.