Week IV of Eating Sustainable: Dinner with Friends – Spinach Lasagna!

Spinach LasagnaPics by Franzi.

So, I’ve made again another monthly challenge – this time the one of trying to eat more sustainable. Local, healthy & seasonal is not always easy to master, but I realized that it helps a lot to look into my garden or on the balcony to get an idea of what’s in the season right now and then the ideas of what to prepare are coming along automatically. This fourth and last week of the challenge, however, was more dominated by the occasions I had to prepare dishes for than by what’s ripe at the moment. Don’t worry – I still used a lot of tomatoes and cucumbers and zucchini. But cooking for friends or more than just two people requires recipes that satisfy a wide range of tastes. One fail-safe recipe that always works for me on such occasions is the one for my spinach lasagna. It is easy made, enough for at least four hungry people and – if you use seasonal products – sustainable. So, it makes everyone lucky – and what else can one expect from a good dinner with friends?

Recipe:

Ingredients: 2 leeks (cut into rings), 1 package frozen spinach (or use fresh spinach – that’s even better), 2 garlic cloves, 50 ml vegetable stock, 375 g low-fat curd cheese, 1 TblSp olive oil, 2 eggs, 125 g grated cheese, salt, pepper, thyme, nutmeg, app. 12 lasagna sheets, 500 g minced tomatoes.

Preparation:

Heat the olive oil in a big pot. Add the leek, the spinach, the crushed garlic and the vegetable stock. Cook for 10 minutes. In a separate jar, mix the curd cheese, half of the grated cheese and eggs. Season to taste. Add egg/cheese mixture to the vegetables.

In a baking form, put first a layer of lasagna sheets, then the spinach mixture, then the minced tomatoes, then again a layer of lasagna sheets … and so on….Top with the rest of the grated cheese and bake for 30 minutes at 200 °C.

Recipe for PRINT!

Enjoy!

These dishes were also shared with some friends of mine this week: Pasta Salad & Baked Courgettes!

P.S. Maybe you realized that I pronounced in the beginning that I would not be the only person trying out this monthly challenge and never mentioned this again. What can I say? –  The special Mr was not as successful as me in sustainable eating during the last weeks. Maybe he is a long-term achiever 😉 …

Like always: All credits appear after clicking the links. If you are interested in putting ads on My so-called Luck feel free to email me for details!

Week II of Eating Sustainable: Cucumber Time!

cucumberPics by Franzi: Left and middle: Cucumbers & potatoes in mustard sauce. Right: Braised cucumbers.

Week two of the monthly challenge and another seven days of eating sustainable (local, seasonal & healthy) are already over. Berries still play a big role in my current diet, but this week I discovered that it’s also cucumber time! Oh, and how I love my braised cucumbers! It’s a dish that reminds me always of my childhood. But you may do so much more with cucumbers – for example this delicious recipe:

Cucumbers and Potatoes in Mustard Sauce

Ingredients: 1-2 big country cucumbers (peeled and diced), 400 g potatoes (peeled and diced), 1 minced onion, 2 TblSps oil, 1TSp mustard seeds, 1 TblSp mustard, 100 g sour cream, 2 TblSps flour, 150 ml vegetable stock, salt, pepper, sugar, a handful of dill.

Preparation: Fry the diced potatoes, cucumbers and minced onions for 5 minutes in the oil. Add mustard seeds and mustard, fry for another two minutes. Mix the sour cream with the flour and add together with the stock to the vegetables. Season with salt, pepper and sugar. Boil up and let it cook for 15 minutes on a medium flame. Add the dill and season to taste. If you like, serve with (tofu-) sausages.

Enjoy!

Like always: All credits appear after clicking the links. If you are interested in putting ads on My so-called Luck feel free to email me for details!