Hello everyone! ^^
Here’s the english version only for you, who doesn’t understand even a tiny bit of my mother language!
Brocolli Lasagna with Creamy Béchamel Sauce
Dark Chocolate Brownie with Almonds, Homemade Strawberry compote and Salted Chocolate Sauce
Ok! On to it! First, put on your This Morn’ Omina last Album, L’Unification Des Forces Opposantes, for a delicious ethnic spice into your regular electronic, and wiggle your hips on your way to your kitchen. Trust me: You’ll want to.
Then, gather your ingredients for the Lasagna:
1 steamed Brocolli head
destroyed cut into tiny little florets
1 Tbsp Toasted Sesame Oil
1 Tbsp Extra Virgin Olive Oil
1 tsp Garlic Salt
1/2 tsp Powdered Cumin
1/2 tsp Dried Thyme
Package of your favorite Lasagna noodles, that ones you don’t need to cook beforehand, they just cook away straight into the oven.
About 1 cup of your favorite Tomato Extract, combined with 1 cup Water, Salt and Pepper to taste.
1 cup your favorite (unsweetened) Non-Milk
1 heaping Tbsp vegetable margarine
2 Tbsp All Purp Flour
1 package of your favorite Vegan Heavy Cream
Salt, Pepper and freshlygrated Nutmeg to taste
and for the compote:
2 packs of fresh Strawberries, preferrably organic (about 260 grams each)
3/4 cup Raw Sugar
Juice of 1 Lime
You must be thinking “Helena!!!! ARE YOU NUTS??? BANANAS??? Like, 520 grams of strawberries, a lime and only this wee bit o’ sugar??”
Yeah, my dear… Imagine a super sweet compote over a super sweet brownie with a super lovely AND sweet sauce… What do ya want? Go diabetus?? ¬¬”
IF you want this thing only to spread over a nice slice of bread, be my guest to add more sugar, then, but never more than 1 cup. It’s nonsense, believe me.
and for our brownie:
(I like to use a recipe by my lovely brit, Naomi, The Gluttonous Vegan as my white canvas and work over it. You can read and marvel at her lovely pics right here.)
8 Tbsp vegan Margarine
200g Dark Vegan Chocolate
1 1/3 cup Sugar
1 1/2 cup Flour
3 tbsp Cocoa Powder
1/8 teaspoon Salt
1 tsp Vanilla Extract
4-5 tbsp Soy Milk
Around a handful Almonds, crushed.
aaaand last, but not least, our CHOCOLATE SAUCE! (Oooh… That’s music for my ears… Say it again! CHOCOLATE SAUCE! I think I’m gonna name my next cat after it *-*)
I love this recipe, by the Photographer K. Miller, presented to me by lovely Celine @ her blog, clicky here.
3/4 cup Unsweetened cocoa powder
1 cup Unrefined sugar
1 cup Boiling Water
1/2 tsp Coarse Salt (I used Hymalaian Pink Salt)
1 tsp Vanilla Extract
Alright! Now you have the ingredients to start playing around your kitchen like a boss (or bossette).
While you steam the broccoli to the point of “Holly Sh*t, this is so tender the florets will never keep its form!”, wash, remove the green part and cube your strawberries. Put them in a saucepan with the sugar and lime juice. Mix it all up and light the fire, babe. Keep them in reeeeeally low heat for about 20 minutes or until the sauce is reduced and is somewhat gelatinous.
Mash you broccoli as you mean it, mix the seasonings and try not to just gobble it up like Cookie Monster. Because it’s freakin’ delicious as is. Set aside, AWAY from your taste buds and greedy eyes.
Mix your tomato extract with the water, salt and pepper and simmer until is somewhat saucy, but still really liquid. (yeah, I’m not accurate. I’m a cook, not a scientist, you know?!) Set aside.
Prepare your béchamel by melting the margarine, toasting the flour to a really nice golden sheer, then adding the milk, seasonings and heavy cream. Stir until a creamy, but very pliable sauce appear. Mix half of it into the broccoli mixture and try to resist the temptation to get a toast and try this nature’s wonder.
Preheat your oven at medium.
In a nice Lasagna dish, place a layer of tomato sauce, a layer of the noodles, the broccoli and béchamel mix, another layer of noodles, another layer of tomato sauce, etc, until the ingredients are all gone. Finish with topping the whole lasagna mess with the rest of the béchamel.
Cover the dish with tin-foil and roast for about 30 minutes. Test the texture of your noodles with a fork. If it’s soft, it’s done. If not, roast for 10 minutes more at a time, always checking for the doneness with the fork.
While your Lasagna roasts away, wash your strawberries very well, remove the green leafy thingies, crush’em a lil’ bit in a pan, with a fork, then add the sugar ant the lime juice. Stir and put to simmer in a very low heat for about 30 minutes stirring occasionaly. Easy, fresh and simple!
When the lasagna is done and while the compote simmers away, time to make some brownies!!!!
Melt the chocolate and margarine over a low heat in a saucepan, then pour into a mixing bowl. Add the sugar, flour, cocoa, soy milk, crushed almonds and vanilla and mix until combined.
Line a baking dish with foil.
Pour your delicious brownie batter and spread with the back of a spoon.
Put into the oven at 180°C for around 30 minutes.
While the brownie bakes away, prepare your wonderful sauce in 4 easy steps.
1. In a saucepan, add sugar and cocoa powder and whisk until combined. Pour 1/2 cup boiling water over mixture and whisk until a smooth paste is formed.
2. Add the remaining 1/2 cup of water, stir, and bring the syrup to a small boil for 2-3 minutes, stirring frequently.
3. Reduce heat to a simmer, add salt (either the full 1/2 tsp, or to taste).
4. Remove from heat and stir in vanilla. Let cool completely (about an hour), stirring now and then, before transferring to a glass container.
K. Miller advises to refrigerate it while not in use, ok??
That’s it, lovelies!!!! See u next time! ^^