You can find the original recipe here. It’s called ‘open ravioli’ but we think that ‘open lasagne’ might be a better idea

Ingredients

8 lasagne sheets

1 red onion, chopped

1 garlic clove, chopped

1 courgette, chopped

1 tsp chilli flakes

1 can of chopped tomatoes

100g feta cheese

Mint leaves, chopped (we left these out but used fresh thyme instead)

We also added a chicken breast, but this is optional

Method
1. Bring a pan of water to the boil and cook the lasagne sheets until soft. Meanwhile, spray a frying pan with low calorie cooking spray (or use 1tbsp olive oil if you prefer), add the onion, garlic and courgette, and cook for 5 minutes or until soft. (Cook the chicken before adding these ingredients to the pan, if you’re adding it too.)
2. Stir in the tomatoes and chili flakes and cook on a low heat for another 5 minutes. Towards the end add the diced feta and a sprinkle of mint (or the thyme), reserving a few mint leaves for garnish. 
3. On a plate add a lasagne sheet and a spoonful of vegetable filling. Repeat the process, adding 3-4 layers and garnish with the extra mint. 

Enjoy!

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There are occasions when I open the fridge and realise that I should have gone shopping…today was one of those days! But the weather has been pretty rubbish and I didn’t fancy going out, so I decided to cobble something together with what we had. What we had turned out to be a couple of leeks, some potatoes, some mushrooms and a bit of bacon, which could only mean one thing: SOUP! You could make this without the bacon for the traditional potato and leek soup and it would be great – either way, it tastes even better with a bit of homemade bread.

Ingredients

2 leeks, chopped
5 rashers of streaky bacon, cut into medium-sized pieces (optional)
8 small/medium-sized potatoes, chopped (I left the skins on, but peel if you prefer)
700ml boiling water
1 vegetable stock cube (I used a heaped tablespoon of Bouillon)
A teaspoon of mixed herbs
Black pepper
A small handful of mushrooms, chopped

Method

1. Heat a small amount of olive oil in a large pan and add the leeks (and bacon if your wish). Leave to cook for a few minutes before adding the potatoes.

2. Add the stock cube to the boiling water and stir well before pouring into the pan. Add the mixed herbs and pepper and stir well, before leaving to simmer for a few minutes (I didn’t add salt because the Bouillon is quite salty, but you could add some if you wish).

3. Add the mushrooms and stir again, cover the pan and leave to simmer for around 15 minutes (or until the potatoes are soft).

4. Blend a little before serving if you prefer, or leave chunky. Serve with some freshly made bread and enjoy!

The post Potato and leek soup (with optional bacon!) appeared first on Hello! Hooray!.

Tom is making his recipe debut on my blog today – he quite often makes things up when cooking, and this is what he made up for dinner tonight! A yummy cassoulet which was carb-free (great if you’re trying to eat healthily). He left the sausages whole so that there would be leftover veggie stuff – this will go great with a jacket potato or some pasta so we’ll box it up for the freezer.

Ingredients

6 sausages (Tom used some chipotle chilli ones, but you can use whatever you like)
3 peppers
1 chilli
Black pepper
Thyme (dried or fresh)
1-2 tbsp olive oil
1 small brown onion
1 big garlic clove
1 courgette
1 tin of chopped tomatoes
1 tin of cannellini beans
1 tbsp tomato puree
Grated nutmeg
Grated parmesan cheese
Dash of soy sauce
Handful of finely chopped mushrooms
A handful of spinach
Juice of half a lemon

Method

1. Put the sausages, peppers, chilli and oil into a baking dish. Add some fresh or dry thyme and season with black pepper. Put in oven to roast for about 45 mins (or until sausages are cooked and peppers have blackened slightly).

2. Then in a large pan, sautee the onion, garlic and courgette. Add a tin of tomatoes and a tin of cannellini beans and stir well. Add the tomato puree and Henderson’s relish, before grating in some nutmeg and parmesan cheese (as much of each as you prefer).

3. After this has simmered for a little while, add the rest of the ingredients and leave to simmer again. When the sausages and peppers are cooked, add them to the pan.

4. Serve with some green veg (we had mange tout) for a perfect carb-free meal!

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