Today I am sharing a new recipe I discovered for myself. Lately I have been cooking up my veggies and meats in a lot of different styles, just because I am so bored with my normal food. A couple of weeks ago I created a Curry dish, that suits my lifestyle and my taste buds. I am in now way saying that I am lactose intolerant, but I noticed that if I keep my lactose intake to a minimum I feel a lot better, so I choose some lactose-free alternatives. I am also not the biggest fan of coconut milk, so I used normal milk, cream cheese and cream to get the creamy-ness.
I never really eat Currys, but I think I will try to experiment a lot more with different version. So, if you have any good recipes feel free to share a link in the comments.
I think this recipe could use some more perfection but as of now this is how I created my Turmeric Chicken Curry.
If you recreate it make sure to tag me on any post you make and let me know in the comments.
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Recently I have been trying out a few recipes that I always wanted to try, one of them being aSquash Lasagna. Yes, you read that right a lasagne with squash. When I looked at the ingredients I thought to myself, “Well, you like everything individually, why shouldn’t you like it together?”. And I was right. While this recipe does take a lot longer than a normal lasagne it was tasty, when I tried it the night I made it I wasn’t sure about it, but the second day I was convinced – it is delicious.
1,5 kg red kuri squash
2-3 garlic cloves
2 cans crushed tomatoes
1 tub of créme fraîche
salt, pepper, garlic & herbs
50 g butter
50 g flour
750 ml milk of your choice
salt & pepper
200g lasagna plates
200g shredded cheese
Peel and cut your squash. The smaller the pieces the faster your squash will cook through in the pan.
Peel and slice your onions and garlic into small pieces.
Heat up a pan or pot with some olive oil.
Add your onion and garlic into the pan and let them golden. Then add the squash.
Cook the squash for a little bit before you add your seasonings (around 10 minutes).
Add your two cans of crushed tomatoes. I added some extra seasonings here.
Cook the tomato-squash mixture until the squash has soften a lot (around another 15-20 minutes).
Add your tub of créme fraîche and season again. Squash can take a lot of seasoning.
While your filling is cooking, preheat the oven to 180 degrees.
In a pot melt the butter and then add the flour. Combine these to until the mixture has a light golden tint.
Add your milk to the butter-flour mixture and whisk it together until there are no clumps left. Bring the mixture to a boil and it should thicken up.
In an oven form start with a spoonful of filling, then add your lasagna plates. On top of those add the filling and the béchamel sauce and a little bit of shredded cheese. Continue this step until you run out of filling and sauce.
Bake the lasagna for 40 minutes in the oven. Enjoy!
It was super delicious but I probably would cook it again if I had friends over because it takes a lot of time. But it is so worth it. Have you tried a new recipe? Let me know, I would love to know.