Salmon Lasagne

I have tried many different varieties of this lasagne so far and decided it is about time to share it with you. Feel free to exchange the squash with any other pumpkin or sweet potato or other vegetables. You can also go all veggie by excluding the salmon in this recipe.

For one lasagne (2-4 portions):

1 packet wholemeal lasagne sheets (or 5 large homemade pasta sheets)
1/2 butternut squash (about 500g), diced 
1/2 red pepper, diced
1 teaspoon hot paprika powder (e.g. La Chinata)
1 teaspoon sweet curry powder
olive oil
1 medium sweet onion, finely diced
200g baby spinach
50g butter
50g flour
500-1000ml milk
1 tub of goats cheese (125g)
juice of one lemon
100g Parmigiano Reggiano, finely grated
2 salmon fillets (200g), diced
salt, pepper

Preheat the oven to 180°C.

Start off by dicing the vegetables (squash, pepper, onion). Place the squash and red pepper into a large ovenproof dish and season with olive oil, salt, pepper, hot paprika, and curry powder. Mix and place into the oven for 20-30 minute until they are cooked.

Saute the onions in a pan with some olive oil. Add the spinach to the pan and turn the heat down. Season with salt and pepper.

Melt the butter in a saucepan and stir in the flour to get a thick roux, transfer to a small bowl. In the same pan, heat up some about half a litre of milk. Stir in some of the roux and whisk. Wait for it to thicken and add some more roux if necessary. You are looking for a thick sauce consistency. Season with nutmeg, salt and pepper before adding the goats cheese. Stir until all is dissolve, season with some lemon juice if necessary and set  aside for assembling the lasagne.

In a large ovenproof dish, assemble the lasagne as follows: The bottom should be covered with pasta sheets so that the lasagne can be ladled out later. Next, add a little béchamel sauce to cover the pasta sheets (this allows them to cook properly). Top with some of the roast vegetables, spinach, and raw salmon.  Sprinkle over  a little parmesan cheese and top with béchamel sauce before adding the next layer starting with pasta again. Try to get three to four layers in total. Top with some pasta sheets, béchamel and a generous serving of parmesan cheese.

Bake in the oven for 20-30 minutes until the top is golden brown. Enjoy 🙂

Spinach and Goats Cheese Ravioli

Unfortunately I didnt manage to blog about the remaining days of my healthy summer plan 😦 But I took pictures and notes to post them later…

For now I will show you a recipe for a wonderful pasta filling made from fresh baby spinach and goats cheese. The quality and type of goats cheese really makes the difference here. I got some cheese marinated in olive oil and spices, its important that you pick one thats not too mild. 



 For four portions:

300g pasta flour 
3 large eggs
5g salt
400g baby spinach
200g goats cheese
1 clove of garlic
1 large egg yolk
50g grated parmesan
salt, pepper, nutmeg
optional – toasted pine nuts, chopped

For the pasta dough knead the eggs into the flour and salt. Wrap in cling film and leave to rest in the fridge for at least half and hour.

In the meantime, heat some olive oil in a large pot. Chop the garlic finely and sauté in the hot olive oil. Add the spinach and stir until it is cooked ( – fully collapsed). Remove from the pot and transfer to a sieve to press out all liquid. Chop roughly and mix with the remaining ingredients. Leave to rest in the fridge while you prepare the pasta.

Roll out the pasta into thin sheets (using a pasta machine – I prefer the Kitchen Aid one to my manual one because you have both hands for handling the pasta dough). Unfortunately, I didn’t have all my pasta equipment to hand and had to use a tin with sharp edges for cutting out large rounds of dough. Ideally, you should use a large fluted pastry cutter or a pastry wheel with a ridged blade.

Add the filling onto one side and try to fit in as much as possible. Brush the border of the side with filling with some eggwash (whisked egg and some milk to make it easier to apply). Fold the empty side over (stretch a little) and press down firmly onto the egg wash on the filling side. Seal off completely to prevent leaking of the filling.

Bring water to a boil in a large pot and add some sea salt. Cook the filled pasta until it starts floating on top of the water.

Serve with a buttery sauce – for example a sage butter or in my case a thick white sauce made from butter, olive oil, shallots, white wine, lemon juice, sweet mustard, creme fraiche, and grated parmesan.

Spinach and Goats Cheese Ravioli

Cheese and Chutney


I am and always have been very passionate about cheese. My favourite type of cheese is goats cheese and the best one I’ve had so far (and I’ve tried many) is the “Ragstone” goats cheese produced by Neal’s Yard Creamery. The creamery has two shops in London (Borough Market and Covent garden), but sell their cheeses and yoghurts all over the UK in farm and delicatessen shops. There is a list of shops selling their products on their website, however I have noticed that the shop I usually get mine from is not listed. The shop in Borough market is very impressive to go to and is usually very busy, a must go to when in London!

A very nice accompaniment to cheese are good quality crackers and chutney. I am quite picky when it comes to chutney. I tried the one shown on the picture (Vampire Delight Hot Apple Chutney) at the Good Food Show in London last November and bought it straight away. The Isle of Wight is quite famous for its garlic production (they even have a Garlic Festival!) and the Garlic Farm sells many product related or made with garlic. They provide an online shop as well as a shop on the Isle of Wight and market stalls in London. They have a wide range of garlic to grow, to eat, condiments, chutneys, mayonnaise, garlic butter, garlic beer, gadgets and seasonings that you can taste and choose from, so go and try them out! I haven’t been to the Isle of Wight shop yet, but I am planning to go there this summer.

Savoury Palmiers

I saw this recipe on Foodnetwork about 6 months ago and wanted to try it since. A few days ago I finally had the opportunity to make them as a starter for a four course dinner.



For about 15 palmiers:
1 sheet of puff pastry
green pesto
sundried tomatoes 
soft goats cheese
pine nuts

Preheat the oven for 200°C.

Roll out the puff pastry and cover with all the ingredients.


Mark half and quarters of the long sides of the puff pastry with a knife. Start folding from both ends of the long side to the quarterlines. Fold again from the folded ends to the midline on both sides. Fold the remaining to parts over each other. Wrap in cling film and leave to cool in the fridge for about 45 minutes.

Use a very sharp knife and cut into 1cm thick slices. Place into a T shape onto a baking tray lined with baking paper.


Bake for 15 minutes or until golden brown.

Serve with onion confit or chutney.



Baked Goats Cheese

Goats Cheese is my favourite cheese and I eat it in any form. This is a very very easy recipe and a great starter.

For 2:

2 large slices of goats cheese

2 slices parma ham

olive oil, honey, crema di balsamico

Preheat the oven for 200°C. Cut the parma ham into two long pieces and wrap around the goats cheese (orthogonally, so it looks like a cross). Place in a baking dish and drizzle with some olive oil.

Serve on toast or salad and sprinkle with honey and crema di balsamico!