Vegetarian Recipe - Lasagne

Serves: 6
Preparation: 20 minutes
Cooking time: 70 minutes

Ingredients
800 grams vine-ripened tomatoes, cut in half
1 cup basil, chopped
3 cloves garlic, peeled
30 ml olive oil*
500 grams mushrooms, quartered
400 grams pumpkin, cut into small slices
500 grams eggplant, cut into slices
3 zucchini cut into slices
½ cup fresh mixed herbs, (marjoram, thyme, oregano)
4 cups baby spinach
1 cup low fat ricotta*
1 cup low fat milk*
½ tsp nutmeg
1/3 cup parmesan, grated
black pepper freshly ground
12 sheets wholemeal lasagne

Instructions

1. Preheat the oven to 170 degrees Celsius.
2. Place the tomatoes in one baking tray with the chopped basil and 10ml of olive oil

3. Brush the sliced eggplant and zucchini with the final 10ml of olive oil and place on a baking tray lined with baking paper. In another baking tray place the mushrooms and pumpkin with another 10 ml olive oil and some cracked black pepper.

4. Place the tomatoes and eggplant in the oven for 10 minutes
After 10 minutes add the mushrooms and pumpkin and cook all three for a further 20 minutes or until cooked through.

5. Blend the roasted tomato, basil and garlic to a smooth sauce and lay a small amount across the bottom of a lasagne tray.
Arrange a layer of precooked lasagne over the top of the sauce followed by a layer of mushroom and pumpkin and chopped herbs.
Add a layer of eggplant and zucchini and a layer of sauce.
Cover with a layer of spinach and another layer of lasagne.

6. Repeat the process finishing with a layer of pasta. Rinse the blender and combine the ricotta, skimmed milk and nutmeg and pour that over the top.

7. Sprinkle the parmesan over the top and bake in the oven for 40 minutes.

The Bedlington Terrier

The first dog I have chosen to do a profile on is not very well know, I think they need more publicity, these guys are adorable and so adaptable. Ok yes, they are a little strange looking, but look past the lamb-like appearance and you will have a loyal friend, if I could, I would have a house filled with them.

The Bedlington Terrier, their name comes from the town of Bedlington in North East England, where they were used for ratting in mines, with the body of a whippet, face of a dashound and the coat of a poodle it is easy to see why they say these dogs have the look of the lamb with a heart of the lion. These dogs are very unique in their appearance and personality and there are few registered breeders in Australia and NZ.

Bedlingtons come in either Blue, Sandy or Liver and can have tan points. Blues are born jet Black, and Sandy or Livers are born with a Chocolate Brown coat, but all lose their coat colour which dims to a silvery or mauve when they reach maturity.

Don’t let the ‘Terrier’ title fool you. The Bedlington is known for its good nature and mild manners and are less boisterous than other Terriers. They are the most reliable of the terriers being incredibly smart, attentive and a loyal family member. Of all the Bedlingtons I have seen, they love nothing more than to lie on or with you, in whatever position, and watch television or cuddle – They love to just hang out with you and will quickly become your shadow. As I said earlier they are extremely adaptable and versatile, they are perfect with children and other animals, mine lived with my two cats and many birds and chickens although keep in mind they were bred to hunt game and are extremely agile (I suppose I was just lucky with mine). They are very entertaining dogs, an extrovert with a bit of a clownish personality and are very excitable, yet gentle.

The Bedlington Terrier has a hypo-allergenic coat which doesn’t shed! Although the grooming requirements can become quite tedious, but if you aren’t planning on showing your dog there’s nothing wrong with straying from the typical Bedlington clip for something that requires a little less upkeep, they will however still need regular grooming. They are a smaller dog, perfect to have in the house and are very clean and particular – I once owned one that refused to walk on wet grass! Beware if attempting to keep them confined, while they are a taller dog they are quite slender and somehow manage to squeeze themselves out of almost anywhere, if left alone they can get quite destructive and are notorious diggers although I had no problems with this… Just those odd things that I left lying around that turning up chewed while I wasn’t home!

Bedlingtons love being the centre of attention so yes, they will cause a bit of mischief when left alone but getting them a companion would most likely fix this problem.

These dogs are highly energetic and will need exercise daily, best in the form of a bit of rough housing in the back yard, they are incredibly agile and their bodies were built to be able to make quick turns and chase down the fastest of hares so unless your dog is exceptionally well trained (like mine ;)) I would recommend keeping them on a leash when out. They are suitable for large yards or apartment settings, as long as they are kept physically and mentally stimulated.

The Bedlingtons are very good watchdogs, though quiet the majority of the time if he is unsure about something he will let you know, their bark sounds worse than they look! They are relatively easy to train.

The lifespan of the Bedlington is approximately 13 years although there have been records to show that some have lived for 18+ years. The only major health issue to be aware of is Coppor Toxicosis, which is a Copper Storage Disease that affects the liver, however this disease has been largely eradicated among breeders and most breeders will test their dogs before they are sold on.

To get a Bedlington within Australia or NZ they are usually between $1000 - $1500 from reputable breeders but worth every cent.

Dog Breed Profiles

Thinking of getting a dog? Only have a small yard? Do you have small children or livestock? When choosing a dog you must consider the desired temperament, size, exercise, training, grooming and time requirements among others. Each breed of dog has different traits which need to be considered.

I will post a ‘Dog Profile’ once a week to try and assist with your decision making, if you have any questions or would like a particular breed to be covered just let me know.

Lea xoxo

Vegetarian Recipe - Greek Filo Pie

Preparation Time

20 minutes

Cooking Time

40 minutes

Ingredients (serves 8)

• Olive oil, to grease
• 750g frozen spinach, thawed
• 80ml (1/3 cup) extra virgin olive oil
• 1 bunch spring onions, ends trimmed, finely chopped
• 2 garlic cloves, crushed
• 2 tsp ground coriander
• 1 tsp ground cumin
• 2 eggs, lightly whisked
• 2 tbs chopped fresh mint
• 2 tbs chopped fresh dill
• 2 tbs chopped fresh coriander
• 200g feta, crumbled
• 30g (1/3 cup) coarsely grated parmesan
• 4 sheets filo pastry
• Greek yoghurt, to serve
• Tomato & basil salad, to serve

Method

1. Preheat oven to 200°C. Brush a 3cm-deep, 23 x 30cm baking dish with oil to lightly grease. Use your hands to squeeze excess liquid from the spinach.
2. Heat 2 tablespoons of oil in a large frying pan over low heat. Add the onion, garlic, ground coriander and cumin and cook, stirring occasionally, for 10 minutes or until the onion is soft.
3. Stir in the spinach. Transfer to a large heatproof bowl. Stir in the egg, mint, dill, fresh coriander, feta and parmesan. Season with salt and pepper.
4. Place the filo on a clean work surface. Cover with a clean tea towel, then a damp tea towel (this will prevent the filo from drying out). Brush 1 sheet of filo with oil. Top with another sheet and brush with oil. Repeat with another sheet of filo and oil. Line the prepared dish with the filo stack, allowing the sides to overhang.
5. Spoon the spinach mixture over the filo in the dish. Brush remaining filo sheet with oil and fold in half. Place over the spinach mixture. Press to enclose filling. Fold over edges to seal. Brush with oil.
6. Bake the pie in oven for 25-30 minutes or until crisp and golden. Cut into slices and divide among serving plates. Top with a dollop of yoghurt and season with pepper. Serve with tomato & basil salad.

Vegetarian Recipe - Miso Soup

Ingredients:

• 4 cups water
• 1/3 cup miso
• 3 green onions (scallions), chopped
• 1 tbsp shredded nori or wakame seaweed
• 1/2 block firm silken tofu, cut into 1 inch cubes
• dash soy sauce (optional)
• 1/2 tsp sesame oil (optional)

Preparation:

Bring water to a slow simmer and add seaweed. Allow to simmer at least 5-6 minutes. The longer you simmer the seaweed, the less of a salty fishy flavor it will have. Reduce heat to very low and add the rest of the ingredients. Stir until miso is well dissolved. Its best not to boil the miso, as this will ruin some of it's healthy properties as well as change the flavor of the soup. Makes 4 servings.