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Spinach, Fresh Cheese, and Tomato Sauce Lasagna

ingredients serves 6 750g fresh spinach. 3 spring garlic cloves. 400g fresh cheese. salt. 100ml extra virgin olive oil. 400g béchamel sauce. 24 lasagna sheets. 80g grated Parmesan cheese. for the béchamel: 40g butter. 1 tablespoon extra virgin olive oil. 40g flour. 500ml milk. ground black pepper. salt. for the tomato sauce: 600g ripe tomatoes. 2 garlic cloves. 1/2 teaspoon sugar. salt. oregano. 3 tablespoons extra virgin olive oil.   preparation Start by washing the spinach well. Blanch it quickly in boiling water, then drain and chop it up into smaller pieces. Take the fresh cheese and mash it with a fork—don't make it too smooth, leave some texture to it.   In a pan with the olive oil, sauté the spinach—make sure you've squeezed out as much water as possible—along with the spring garlic, chopped into small pieces. Take the spinach off the heat and fold in the mashed cheese while everything's still warm. Now for the tomato sauce : Wash, peel, and chop the tomatoes. Sauté...

Raspberry and Oat Flake Cookies


Nothing beats an afternoon snack with homemade cookies, right?



Ingredients

for 20 cookies
  • 130g cake flour.
  • 50g cornstarch.
  • 40g oat flakes.
  • 100g butter at room temperature.
  • 1 whole egg.
  • 70g icing sugar.
  • 1 pinch of salt.
  • 1/2 tsp vanilla extract.
  • 1 tsp baking powder.
  • 70g dried raspberries (or raisins if you prefer).

Preparation

Using a stand mixer or an electric beater (the kind you'd use for whipping cream), beat the butter with the icing sugar until light and fluffy.
Add the whole egg and pinch of salt, then keep beating until everything's well combined and smooth.
Now, switch off the beater and fold in the baking powder, both flours, vanilla extract, and oat flakes with a spatula or wooden spoon.
Finally, work the dried raspberries in with your hands and shape the dough into a ball.
Wrap it in plastic wrap and pop it in the fridge for about 10 minutes to firm up a bit.
After the 10 minutes, place the dough between two sheets of parchment paper and roll it out with a rolling pin. Cut out your cookies with a cookie cutter in whatever shape you fancy.
Arrange the cookies on a baking tray lined with parchment paper and refrigerate them for at least 6 hours. You can also leave them overnight, which is what I usually do.
The next day, preheat your oven to 180°C with top and bottom heat. Bake for 12 to 15 minutes—you want them lightly golden on the edges but still soft in the middle.
Enjoy your snack!

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