Apologies that I did not post a lifestyle post related to Belgium. I had my idea all picked out, and it was a good one: I would compare different types of Belgian chocolate, and then give you my verdict so you could choose the best snack to accompany the Grand Prix.
What I did not realise was these chocolates are such high quality you cannot simply buy them at Tesco (or Walmart, for an American reference, although since Walmart seems to sell absolutely everything you could probably find them). Leonidas, Callebaut and Neuhaus seem to be too good to sell in average supermarkets. I priced them online, and let’s just say that some of the best chocolate in the world is, unfortunately, out of my price range.
So I munched my way through a box of Guylian Seashells (verdict: so sweet that even I couldn’t have more than a couple at once), and turned my attention to Italy.
Italy! And again, for me, it’s all about food. Italian food is far and away the best on the planet. Where would we be without pizza? Of course, that’s only the half of it – I much prefer pasta. It’s plain for most tastes, but if carbonara is on the menu, I choose it. I have eaten no fewer than sixty different versions of carbonara, and to be honest it’s probably nearer a hundred.
Along with carbonara and bolognese, lasagne is one of the most popular Italian dishes on menus around the world. However, even better than ordinary lasagne, in my opinion, is a chunky vegetable lasagne. I am not a massive fan of vegetables, but even I love this recipe. It could be a good way to encourage kids towards their five-a-day!
What you need:
An aubergine (or eggplant)
A courgette (zucchini – I didn’t realise this post would need a translation)
2 peppers (do I need to specify bell peppers?)
4 carrots
An onion (some people might use more, but I don’t like onions)
Tomato lasagne sauce (I just use Dolmio)
White sauce (again I use Dolmio; I’m lazy)
Lasagne sheets
Cheese
This recipe serves around six people.
How to make it:
1. Chop or slice all the vegetables and put in a large pot. Add just enough water to cover them. (Some recipes roast the vegetables instead, but I have a rather unscientific approach.) Boil until the vegetables are slightly soft, then pour out as much excess water as you can.
2. Add the red sauce and bring to the boil.
3. Begin the lasagne with a layer of the vegetable mixture.
4. Add pasta sheets, then white sauce, and repeat until the lasagne dish is full.
5. On the top layer of white sauce, sprinkle loads of grated cheese.
6. Put in the oven, preheated to 190°C/375°F/gas mark 5, for 35-40 minutes.
7. Enjoy!
