Here’s another low carb recipe I put together. I’ve been wanting to try butternut squash lasagne for a while now. I spotted a pack and a plan came together. My neighbour had given me some fancy-looking goat’s cheese and since pao hates all cheese, I figured this would be a good way of using it. I used: 1 pack of butternut lasagne sheets 1 roll of goat’s cheese 1 pack of sausage meat (around 250g) – my sausage meat came with seasoning all included so I chose sausage with apricot and garlic in it as I thought the sweetness would counteract the sharpness of the goat’s cheese. (Note: I did also have a pot of butternut squash and sage sauce which I left somewhere so I had to make do without it) I used two smaller Le Creuset dishes as they are perfectly sized for two portions each. I often make lasagne in these because they aren’t so heavy 🙂 I buttered my dish to prevent sticking and laid my butternut at the bottom then followed it with meat then butternut then cheese layers. I was a bit flummoxed by my top layer as I had planned to use the missing sauce with goats cheese on top so had to come up with a plan B. I did put the goats cheese on the top but dotted butter around it just so it didn’t get too crisp. I may not do this step in future but it was nice anyway. This is how it turned out and it tasted great, too! I think I’d like to try butternut lasagne sheets again. No one seems to have come up with a short name for those? Buttsagne? Lasnut? My comfort chillax with my lasagne as Olivia brought me a shrew! It took 45 minutes to capture it and release it back into the night. She wasn’t impressed when I shut her out of the room whilst I was catching it!
The Schlossmachers are here! This always marks the start of Christmas for me.
I ended up meeting them in London instead of our original plan and it did mean that we could visit the Good Yarn Stall at Spitalfields Market.
So much beautifulness.
We saw llamas
And mini woolly Katerinas.
I accidentally discovered a feature of my new phone
And we had a brilliant Sunday dinner. See you next year! Sad times for Tamyra, Claude and Katerina who have missed out but next time.
When I was in the USA with Jeanne last year, I was furiously knitting away at my Swoon shawl-cardigan in hopes of getting it finished by the end of my holiday. I was, however, distracted by a beautiful shawl and mini-skeins acquired as a birthday gift in Duluth so laid it aside as I didn’t think lace was very portable on a road trip. So I had been working away on this Swoon in Madeline Tosh yarn and enjoyed many happy hours sitting in Jeanne’s then Eileen’s working on this and thinking it wouldn’t be too long to get it finished and wearable when I got home again. WRONG! These small creatures entered my life and wrecked my knitting. So this summer with the prospect of quiet houses and less excited feline company meant I got to finish it off. I had just one piece of lace to knit and then attached it all to the main part of the shawdigan, I had no help. It was great. And I was able to block it in peace. And dry it without it being attacked or dragged off by a growling grey kitten. I think it turned out rather beautiful. I love it. Hugo was such a champ. Not at all interested. A perfect knitting cat friend.
Tamyra is not known as a hive of activity in the washing and action front so we have had to have her groomed over the summer. She was getting a bit whiffy so we booked her for a deluxe wash and blow dry. Readying her for Bob! She looks stunning. Ready for loving!
I’ve been working on lowering my carb intake lately so I’ve been experimenting with cauliflower and courgettes instead of rice and pasta. I was missing a bit of Friday night pizza so thought I’d give this pizza idea a go but adapted it for what I had in the fridge. The original recipe mixes the base with goats cheese but I wanted my cheesy hit on top. For the base: 250g cauliflower rice (you can make this yourself by pulsing raw cauliflower to a rice like texture) 2 medium eggs Pinch of salt Cook your cauliflower rice for approx 4-5 minutes. Pour into a fine mesh colander and use the back of a spoon to squash out the excess liquid. Mix in 2 eggs to form a loose dough. Spread this onto a baking parchment. I made a slight lip on the edge of the pizza base to contain the toppings. Bake at 220C until golden and firmed up. You could even grate a little parmesan into you base if you wish before baking it for a more cheesy hit. You then just need to go wild with your toppings and cook those for another 8-9 minutes. I used some leftover cumin gouda, asparagus tips and a few spoons of passata. Bonus Cat pic 🙂 Katerina is getting her winter coat through.