Saturday

Chicken & spring vegetable lasagne














Type of dish : Main course
To serve : 2
Preparation : 30 min
Cooking : 45 min
Budget : Cheap
From : Exotic
Difficulty : Medium

Ingredients :
125g lasagne sheets
150g chicken
50g carrots
50g courgettes
50g shallots
100ml fresh whole milk
40g butter
50ml dry white wine
10g flour
Olive oil
Salt

Recipe :
Heat 2 litres of salted water in a large pab. Chop the shallots, courgettes, carrots and chicken.

Fry the onion and carrots in 10g butter, drizzle with white wine and leave to evaporate.

Add the chicken and cook for 8 minutes, then add the courgettes. Cook for a further 6 minutes or so, add salt, remove from the heat and set aside.

Melt 10g butter in a pan, add the flour and mix well. Add milk bit by bit so you don't get lumps. Heat until it starts to boil and simmer for 5 minutes over a gentle heat, stirring constantly. Add salt and set aside.

When the water boils, add a drizzle of olive oil and cook the lasagne as advised on the packet, stirring from time to time.

Heat a serving dish and grease well with butter.

As soon as the lasagne is cooked, drain and lay a layer out on your serving dish.

Add the béchamel sauce and chicken and serve immediately.

Spring eggs














Type of dish : Starter
To serve : 4
Preparation : 35 min
Budget : Cheap
Cooking : 10 min
From : France
Difficulty : Medium

Ingredients :
4 large eggs
80g puréed spinach (frozen or fresh)
1 tbsp pine nuts
1 tbsp raisins
3 tbsp olive oil
4 rounded lettuce leaves
Salt & pepper


Recipe :
Soak the raisins for 30 minutes in a bowl of very hot water. Drain and dry. Grind the pine nuts roughly.

Cook the eggs for 10 minutes in boiling water. Let them cool and then peel. Remove a small slice from the largest (bottom) end of the eggs so that they stands up on their own. Top them as you would a boiled egg and remove the yolks carefully.

Mash the yolk in an egg and then cream with the spinach and olive oil using a fork until you get a creamy mixture. Season, add the pine nuts and raisins and mix well.

Fill the eggs with the mixture and serve upright on salad leaves.