NicolaGalloway.com newsletter October 2011

 

It has been a while since I last wrote as I have been busy getting me new website up and running. Thanks to my web guy Duncan it is now live and looks great. Check it out. The main difference other than the look is the recipe section is now set out into main meals rather than seasons.

I have also started a blog, see below for the latest posts... and have finally joined facebook. The aim is to have a place where you can ask me questions about food and nutrition which can be read and also added to by others - I don't have all the answers and love hearing other's ideas. I will also keep it updated with new blog posts and events.

Last but not least, my new cookbook - Feeding Little Tummies - is almost here! This is the revised edition of the popular Cooking for your Child with additional recipes and a new reader-friendly look including photos of almost all the recipe. Read the foreword. Please let me know if you want to be contacted when they go on sale next month.

Here is a recipe we enjoyed the other night for dinner, a gluten-free twist on the tradional lasagne.

Gluten-free Pumpkin Lasagne*
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 500g beef mince or 2-3 cups cooked beans
  • 2 cloves garlic, chopped
  • 1 teaspoon dried oregano
  • 400g can chopped tomatoes
  • 2 tablespoons tomato paste
  • salt and pepper
  • approx. 3 cups grated pumpkin*
  • 1 1/2 cups of grated edam cheese
  • 100g feta, crumbled

Preheat oven 180 C. Grease a baking dish.

Heat the oil in a large frying pan and sauté the onion until soft. Add the mince or beans and cook until browned. Add the garlic and oregano and cook for another minute. Add the tomatoes and paste and simmer until thick. Season to taste.

In a greased lasagne dish, place a layer of grated pumpkin, sprinkle with cheese and feta, and cover with half of the mince/ bean mixture. Repeat this layer finishing with a layer of grated pumpkin and the remaining cheese.

Bake for 40-50 minutes until the pumpkin is tender. Serve with a green salad.

*In summer pumpkin can be replaced with thinly sliced zucchini or eggplant.

Variation

Spread basil pesto over the pumpkin layers for added flavour.

Previous Newsletters

Oct 2011
Gluten-free Pumpkin Lasagne. Check out my new website including a blog... Read More >

feeding-little-tummies
Read More >

Dec 2011
Read More >

blog
Read More >

Jan 2012
Chilled Cucumber Soup Read More >

April 2012
Join me on Facebook and win a copy of the OURS nature DVD. Recipe this month is Brown Rice Sushi. Read More >

food-nutrition-articles
Read More >

nicola-galloway-profile
Read More >