One meal we are particularly fond of we have just eaten for lunch. It is my version of a Lasagne. I cook large pots of ragu and freeze them in 2 portion packs so I put a thawed one in the bottom of a dish then some gluten free lasagne sheets and top it with a cheese sauce I make with a sliced leek and one cube of sweetcorn . I top it with cheese and paprika and cook for 30 minutes.
an open pack of corn
We often have it mixed with drained tinned Tuna, Mayo, and a tiny dash of Vinegar. It becomes a part of lunchtime salads. Lovely.
ReplyDeleteIt is so versatile. Well worth the effort in preparing and freezing it.
DeleteThe meal sounds delicious especially with the addition of chard on the side
ReplyDeleteIt was, in fact it only used a half leek so we will have the same agajn tomorrow.
DeleteEating sweetcorn here ...on the cob, sliced into inch long slices and steamed....it is quicker and easier to handle!!
ReplyDeleteI saw photos of the flooding around Kawakawa....not good...
You're really getting it one way or another from top to bottom.
Which makes me think.... which is top.....??!!
Thats a good idea, I might try it. We haven't had flooding here, mostly sunny days.
ReplyDelete