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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...

Melon Filled with Seafood and Orange Cocktail


Save this recipe for when you start craving fresh, special salads — trust me, you'll want it on hand!


Ingredients

for 4 people
  • 4 small galia melons.
  • 1 monkfish tail, skinned and deboned (about 400g).
  • 300g peeled prawns.
  • 1 orange.
  • 100g sweet corn.
  • cocktail sauce.
  • sweet paprika.
  • salt.

for the cocktail sauce:

  • 5 tablespoons mayonnaise.
  • 1 tablespoon ketchup.
  • 1 tablespoon brandy.
  • 1 tablespoon orange juice.

Preparation

To make the cocktail sauce: Put all the ingredients in a bowl and mix well. Pop it in the fridge until you need it.
To prepare the mock lobster monkfish: Take each half of the monkfish tail and tie it separately with kitchen string — use thick string, or double it up if yours is thin. This little trick makes the slices look like lobster medallions when you cut them.
Season with salt and dust with the sweet paprika.
Steam it for 10 to 15 minutes, depending on the size of your fish. Let it cool down, then carefully remove the string.
To cook the prawns: Bring a small amount of water to boil in a saucepan. Once it's bubbling, add the prawns and cook for 3 minutes. Drain and let them cool.
Slice the top off each melon and scoop out the flesh, setting it aside.
Cut the melon flesh into cubes and let them drain in a colander for a few minutes — this keeps things from getting too watery.
In a mixing bowl, combine the melon cubes with the monkfish sliced into medallions and the prawns.
Add the orange, peeled and cut into chunks, the sweet corn, and the cocktail sauce.
Mix everything together gently, then spoon the filling into your hollowed-out melons. Garnish with a slice of orange before serving.


Enjoy!

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