Kale and roast veg lasagne

Today's dinner was a rather successful veggie lasagne. Relatively quick to make, too, as I roast the vegetables last night. It tasted nice and creamy, and had a bit of kick.

KALE & ROAST VEG LASAGNE

1 onion, sliced
2 cloves of garlic, sliced
1 large aubergine, roughly diced
1 courgette, sliced
A few mushrooms, quartered
1 red pepper, roughly diced
6-8 tomatoes, halved or quartered depending on size

Place in a greased ovenproof dish and drizzle with olive oil, dried chili, oregano, a bit of pepper, flake salt and a pinch of sugar. Roast for about 40 mins on 200C.

Kale
Lasagne sheets
Passata
1 tub of crème fraîche
Parmesan

In the meantime, rinse and shred kale. I used 6 large leaves. Grease a lasagne dish. Find lasagne sheets (I used fresh, I would pre-cook dried ones) and crème fraîche. Grate parmesan cheese.

When the roast veg are ready, layer like this in the lasagne dish: Kale, roast veg, a bit of passata, a few dollops of crème fraîche, lasagne sheets. Finish with crème fraîche and parmesan. Place back in the oven for another 15-20 mins.

Soup for sore throats

Soup is perfect when you have a cold. It slides down easily. Particularly this one, which has a silky smooth texture when blended. It's based on this recipe (in Norwegian), but I made some adjustments, as always. I'm unable to follow a recipe without changing it.

CARROT AND PARSNIP SOUP
500 g carrots
400 g parsnips
1 onion
1 clove of garlic
A good inch of fresh ginger
800 ml vegetable stock
200 ml orange juice
Lemon juice and more ginger to taste

Scrub or peel carrots and parsnips and cut into chunks. Chop onion and garlic, peel ginger. Fry the onion in a bit of oil for at least ten minutes, until it's fragrant. Add a pinch of salt to keep it from browning. Add the garlic and let it fry for a minute or two, then add carrots, parsnips and most of the ginger. Pour over vegetable stock and bring to a boil, then cook for 15 minutes or until the vegetables are cooked through.

Place the soup in a blender and blend until smooth. Place back in the pan and bring it back to a boil. Add orange juice, some more ginger and a bit of lemon to taste.

I made puff pastry cheese swirls on the side. Roll out a sheet of ready-made puff pastry, drizzle one half with finely grated cheddar and press the other half over. Slice into strips and twist them. Bake on 180C for about 10 mins.

Lunch for the poorly

Celery with hummus.

HUMMUS
1 can chickpeas (200 g)
1 large tsp tahini
2 cloves of garlic
2-3 tbsp olive oil
A large splash of lemon juice (about half a lemon)
A pinch of cumin seeds
A pinch of paprika
A bit of salt

Combine the ingredients in a food processor until smooth and creamy. Eat with a celery stick.