Sweat plenty of garlic and onions add tomatoes and a handfull of fresh herbs add water if necessary and some finely chopped vegetables. Whatever you have to hand. Simmer till tender.
Make a bechamel sauce. Adding ground bay leaf, mace and nutmeg-----be careful with the nutmeg. When you make the bechamel sauce do not overdo the mace nutmeg and bay, you do need to flavour it but can easily overpower it. As a guide I make 1 litre of sauce and in total put less than a teaspoon full of the 3 spices combined.
Cook some spinach.
Assemble the lasagne using lasagne verdi and using feta and/or cottage cheese and the tomato and bechamel sauce and spinach.
Cook about 15mins so the lasagne is still al dent.
Hope you like it.
Sorry not very specific on quantities but it depends how hungry, how many folk etc.
I made about 100 jars of jam earlier this year and noticed that strawberry jam was difficult to set requiring lemon juice or tartaric acid or extra pectin to aid setting. I also noticed blackcurrant jam had a tendancy to set too easily requiring extra water. The solution was obvious
2lb strawberries 2lb blackcurrants 4lb sugar
Makes fantastic jam, highly recommended.
Many Thanks to Mike for sending in these Recipes. Mike has been a god send to us and has also written an article about the chickens he keeps.
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