I have always loves cheese and chocolate on top of my keen to experiment and explore the food combinations. Here’s another inter-marriage of my food combination: cheese and chocolate.
This time my combinations are one hot meal and the other a cool meal to satisfied my mouth in hot meal with heavy bursting, melting, instentively flavoursome of vegetables, ricotta and tomato exploding as it enter my stomach in satisfying 50 % full .
Mmm! what other 20 % full satisfying in my stomach and to cool my mouth with a touch of my craving for chocolate to finished off the heavy flavoursome hot meal. Yet its cooling, sweetness, chocolate-yummy; then I can go to bed in heavenly cloud with smile in my sweet fat round face.
Aha!!!! I recommend the cool meal of Jasmina Brozović: Avocado chocolate mousee, which she added a pinch of herself in this recipe from (Zvonimir Fras ): maple syrup, almond flakes and coconut shavings. Her recipe can be found in Foodies+ community and her link from is below.
2 bay leaves
1 Spanish onion, thinly sliced
1 sprigs of fresh rosemary
2 Tbs olive oil
1 1/2 Tbs garlic, minced
1 Tbs chilli flakes
1 Tsp dried oregano
375g smooth ricotta cheese
2 c sweet white wine (Sweet Lips)
2 c vegetables stocks
1 can tomatoes condense soup
1 bottle bechamel (bought)
1 small tub tomato paste
6 stalks spinach leaves, wash, dry and roughly tear the leaves (given by friend)
2 stalk celery, cut into bite size
1 pkt baby spinach, wash, dry and tear the leaves
1 eggplant, stem removed, cut into 5mm thick round
1 zucchini, cut into bite size
1 leek, green part and stem removed, only white, thinly slice
1 carrot, stem and end removed, slice in to bite size
12 fresh lasagna sheets (bought)
5 slices gouda cheese
250 g Grana Pradano cheese, grated, add into mixed cheese
500-950 g of mix Parmesan, Mozzarella, Ceddar cheese, shredded
Sprinkle or rub salt about (2 Tbs) bothside the eggplant and lay on a tray with paper tower for 20 minutes to draw out moisture; then wash off salt and pat dry again on paper towel. Then cut into cubes and set aside.
Heat a 3.5 L Dutch oven over medium heat. Add the olive oil, then add the onions and garlic and cook, stirring occasionally, 5 minutes, or until the onions are tender. Add the rosemary, bay leaves, oregano, and chilli flakes and cook, stirring often, 2 minutes, or until fragrant. Now add wine and stocks, raise the heat to high, bring to boil about 12 minutes, or until reduced a little bit but not too liquid.
Stir in tomatoes soup, paste, carrot, celery, leek and season with salt. Bring to a simmer, then reduce the heat to medium low and simmer gently, uncovered, stirring occasionally, about 40-50 minutes, or until the vegetables are tender and form a chunky sauce.
Remove sauce from heat, remove rosemary stems and bay leaves. Now add in ricotta stir to mix well; season with salt and pepper. Spoon one ladle of sauce onto baking tray. Lay 4 lasagne sheets over it. Next the eggplants and both the spinach then half spoon sauce over the eggplant, and spinach; sprinkle the cheese over the sauce.
Repeat lasagne sheets, eggplant, spinach and cheese over bechamel sauce. Top with the remaining 4 lasagne sheets. Then spoon the remaining sauce. Arrange 5 gouda cheese on top and sprinkle mixed cheese over the gouda cheese.
Bake 45 minutes; cover with foil. Remove foil sprinkle more mixed cheese over lasagne. Bake uncover further about 30 minutes or until cheese melted, lasagne turn to dark brown on top and sides, not burnt. Remove from oven and rest for 15 minutes before serving.
Note: To test if it is cooked insert a butter knife in 10 seconds and when you pull out it should feel hot.
You can use any vegetables you like. You might wants to grill your eggplants; then you need to make it long strips, grill and set aside. The same too for zucchini.
Recipe blog of Jasmina Brozović: #foodbyJZ #chocolate #mousse #raspberries