Big fat cheesy lasagne

This lasagne is extraordinarily fatty. Lush. Just a matter of following the steps, it's easy peasy.

Serves 4

Ingredients...

• 2 cans crushed tomatoes
• 100g unsalted butter
• 100g (2/3 cup) plain flour
• 1 litre (4 cups) milk
• pinch ground nutmeg
• 1/2 cup good quality pesto
• 300g fresh lasagne sheets
• 300g fresh buffalo mozzarella/bocconcini
• 200g grated parmesan
• 8 cherry tomatoes
• Salt and pepper

How to...

• Preheat the oven to 180'C
• Pour yourself a glass of wine
• Lightly grease a 5cm deep, 20x30cm baking dish
• Drain the crushed tomatoes well using a sieve, reserving the juice in a saucepan
• Add butter, flour and milk to the pan and whisk over a low heat for 5 mins, or until sauce thickens up
• Cook it for another 2 mins, season with salt, pepper and nutmeg
• Pour 1/4 of the sauce into the baking dish
• Stir in 1 tbsp pesto
• Cover with a layer of lasagne
• Add another 1/4 of the sauce
• Another tbsp pesto
• Cover with half the mozzarella
• Half of the drained tomatoes
• 1/3 of the parmesan
• Another layer of lasagne
• Add another 1/4 of sauce
• Another tbsp pesto
• Cover with half the mozzarella
• Half of the drained tomatoes
• 1/3 of the parmesan
• Another layer of lasagne!
• Cover with the last bit of sauce and then with the last of the parmesan
• Dot the top with cherry tomatoes
• Bake for 30-45mins or until cooked through and golden on top
• Rest it for 5 mins before slicing it into 4 pieces

Classic Minestrone

It's big n chunky and a great winter warmer. It easily feeds 4 hungry mouths but could stretch to 6 if they're smaller (or less greedy) people. Or just add more stuff.  Pics to come, but here's the drill:

Lily and Tim’s easy travelling energy bar

Pat a cake, pat a cake, that's Tim's hand...

This is a great energy bar that we can make when camping. No eggs or flour but chock full of good fat and protein. You could run for hours off one of these babies. (Approx 8g fat, 4g protein, 16g carbohydrates per slice)

Lily's Chili

So, there are two main dishes, the chili itself and the refried beans that you serve separately the first night and then throw together as leftovers the next night...and possibly the night after depending on how many of you are eating... Plus rice, tortillas, avocado, cheese and sour cream.

Avocado and tomato salsa

Ingredients:

2 large ripe avocados - finely chopped
4 tomatoes - deseeded and finely chopped
1/2 red onion - finely chopped
1 clove garlic - finely chopped
1/2 fresh red chili - deseeded and finely chopped
1tbsp fresh coriander - finely chopped
salt, pepper, lemon juice to taste

Mix ingredients

Welcome to the Mason-Crocker Cookbook!

Where the Masons and Crockers will gather and share their favourite vegetarian recipes. A proper international cookbook!