Who cares if it’s raining, Daddy’s home.

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Another miserable day meant that Rory and I had a slow start to the morning – him happily playing with his toys in pj’s and me cleaning and organising the fridge and freezer. We finally headed out to the park and met up with Christine, Gracie and Mason for a much longed for bout of fresh air. Our beloved neighbourhood toyshop, Pomme is closing which is so sad as not only do we have music there every week, but Rory has had all of his birthday celebrations there and it’s where I met all of my wonderful mummy friends. A sad day. On the plus side they are clearing out all of their stock at incredibly low prices so I picked up this beautiful game and this cool toy. After lunch Rory and I both enjoyed a nap and whilst still sleeping O arrived home – yay! Rory was so excited when he woke up. As it was pouring we decided to go to our local bookshop where Rory enjoyed having lots of stories read to him by daddy, including the biggest book in the world! Afterwards we indulged in a spot of afternoon tea at One Girl Cookies. O had carrot cake, I had a chocolate cupcake and Rory chose a brownie. We bumped into Katie and Ruby who had obviously had the same idea. We headed home and Whilst O cooked this amazing vegetarian lasagna, Rory and I enjoyed doing some games, including this tower stacking and his new gum ball machine (which he spent an hour doing again and again). Who cares if it’s raining, daddy’s home.

Aubergine lasagne

Serves 6

Ingredients

  • 3 aubergines
  • 3 cloves garlic, peeled and sliced
  • a few sprigs fresh thyme, leaves picked
  • 1 dried red chilli, crumbled
  • 6 tablespoons extra virgin olive oil
  • 2×400 g organic tinned plum tomatoes
  • 1 splash balsamic vinegar
  • 1 bunch fresh basil, leaves picked and stalks chopped
  • 150 g Cheddar cheese, grated
  • 2 handfuls Parmesan cheese, grated
  • 6-8 fresh lasagne sheets

Preheat the oven to 200°C/400ºF/gas 6. Steam the whole aubergines over a pan of simmering water for 30 minutes, then scoop out the flesh and cut it up roughly. Slowly fry the aubergine, garlic, thyme and chilli in the olive oil for around 10 minutes.

Add the tins of tomatoes, chopping them up roughly with a wooden spoon, then add the balsamic vinegar and most of the basil leaves. Bring to the boil and simmer for around 10 minutes until the sauce has reduced and thickened.

Spread a layer of aubergine sauce in a large, shallow dish. Sprinkle over some Cheddar and a handful of Parmesan, then spread over a layer of lasagne sheets. Repeat once or twice more, until your dish is full. Finish with a final sprinkling of Parmesan, a scattering of basil leaves and a drizzle of olive oil.

Place in the oven for 25 to 30 minutes until bubbling and golden.

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