Zucchini and eggplant lasagna

As it is the end of the month, and you never have too much money as a student, I usually cook a large dish that can be eaten during several days to save some money. The absolute favorite dish of mine at this moment is vegetable lasagna. Instead of lasagna sheets I use vegetables such as eggplant or zucchini, but it is completely fine to use a few sheets of whole grain pasta, as I did this time in order to make it more hardy. I use a ton of veggies, so even though there is a little cheese, this is extremely healthy, and you can leave out the meat completely by adding some soy protein or chopped cauliflower. 



Zucchini and eggplant lasagna:

– 1 large eggplant

– 1 large zucchini

– 500g of crushed tomatoes

– 1 chili

– 3-4 cloves of garlic

– 1 large onion

– 1 large carrot

– 1 red pepper

– vegetable stock cube

– 500g of minced meat (or soy protein)

– spices such as salt, pepper, thyme, oregano, smoked paprica, basil etc.

– 100g of buffalo mozzarella 

– 70g of any grated cheese 

Start with washing the eggplant and zucchini, then slice thin strips with the help of a cheese slicer, the eggplant is easier to slice with a large knife into thin strips. 



Then in a hot, slightly oiled pan, fry the strips until golden and season with salt and pepper. 





Then start with the tomato sauce, chop onion, garlic, chili and paprica, grate the carrot. Add olive oil to a pan and on a slow heat gently fry the vegetables. Then add the minced meat, vegetable stock and spices and cook the meat through. Add then the cruched tomatoes and 1-1,5dl of water and a splash of wine if you will. Let simmer for 5 minutes. Meanwhile slice the mozzarella.

As I don’t use any bechamel sauce (cheese sauce), I usually combine 3dl of milk with 2 eggs and add it to the lasagna. This is not necessary when only using vegetables, but as I used a few layers of pasta, it needs some additional liquid. 

Then you can start assembling the lasagna, in an oiled oven tray, put a little sauce, then either pasta or vegetables, sauce, vegetables, sauce, cheese, vegetables… Etc, you know the drill! I like to put the cheese as the middle layer! Then just top the lasagna with the shredded cheese and put in a 220 degree oven for about 30 minutes until beautifully golden! 



Advertisements

Sunday hamburger



Hamburger patty(4):

500 g of beef(70%) pork (30%) mince

– 1 tsp of mustard

– 1 tsp of onion powder

– 0,5 tsp of garlic powder

– 0,5 tsp of smokey paprica

– herbsalt and pepper

– 1 egg

I like to use a mix of beef and pork or beef and lamb mince for my burgers as they get juicier. The key to a super juicy burger is to after half of the cooking time put on a lid and let it steam until juicy perfection.

Take out the mince, add spices and the egg and stirr well until all the spices are combined evenly. Let the mince sit in room temperature for 15 minutes before forming four patties and frying them. I made quite thick patties, so they needed about 6-7 minutes per side. I first fried them on both sides in a hot pan until golden, then turned down the heat and put on a lid and let them steam. The result was super duper juicy burger which I topped off with American cheese. Yum! 

Dinner recipe



Asparagus, egg and bacon vinaegrette salad:

Asparagus

– 2 eggs

– cherry tomatoes 

– mixed salad

– 1 avocado

Vinaegrette:

5 strips of bacon

– juice of half a lemon

– olive oil

– salt and pepper

– drizzle of honey

Vinaegrette: start with chopping the bacon into thin strips and fry until crisp, then drain from excess fat and set aside. In a bowl, squeeze the juice of the lemon, add then olive oil, the ratio should be 1/3 lemon 2/3 olive oil and a drizzle of honey. Season with salt and pepper and add the bacon just before serving. You can also add some finely chopped red onion if you like.

For the salad, place the eggs in salted boiling water and cook for 6-7 minutes, then put in ice cold water and let cool down before pealing. Boil the asparagus for 2 minutes until al dente. Then just assemble the salad, lettuce, avocado, cherry tomato, asparagus and egg, then drizzle over the vinaegrette! Voilá!



For main course I made a potato rösti/hashbrown that I topped off with salmon roe, créme fraiche and red onion. This is a good appertizer aswell! Recipe for hashbrown here. Enjoy your weekend!

Little black everyday dress

image1xx1l image1xxl (7)

image1xxl (8) image1xxl (9)

image1xxl (10) image1xxl (11)

image1xxl (12) image4xxl (1)

All dresses Asos.com

Asos is having a campaign of -20% on dresses. I rarely buy any dresses, as I don’t use them that often. Right now I’m looking for a black dress that I can use during the summer, both for leisure and work and then during winter paired with leather pants. Here are some of my favorites, all bellow 50€! I picked some that cover the spring/summer/autumn trends as well, some off shoulder, fringe, 70’s, cut out and wrap dresses. Happy shopping! 🙂