Our Kitchen

Taste of the Goulburn Valley

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Yao O’Donoghue Last Straw Cafe

Sammy Rachele Finer Fruit

Simone Adams Zewadi Restaurant

Sarah Nicholson Liberty Kitchens

Sandra Rachele Fruitworks

The Adviser. Australia No. 1:1315 Wednesday, August 10, 2016 – Page 19

Taste of the Goulburn Valley

For a delicious and really easy meal, give this snuggly winter warmer a try Lasagne

Ingredients: Serves 6 ■ 350g tasty cheese ■ 1 kg mince meat ■ 2 tins of chopped tomatoes (or pasta sauce of your choice.

■ 2 cloves of garlic ■ 1 tablespoon of butter ■ 1 packet of instant lasagne sheets ■ I teaspoon of chicken stock

Method

Béchamel Sauce

1. Heat a splash of vegetable oil or a tablespoon of butter 2. Stir in 2 tablespoons of plain flour making a crumbly mix 3. Slowly combine approximately 2 cups of cold milk stirring constantly on low heat to dissolve lumps. The sauce will thicken as it cooks. Keep stirring for a smooth consistency 4. Add a teaspoon of chicken stock, a handful of grated cheese and flavour with salt and pepper to taste

The meat sauce

Brown the mince; add crushed garlic and cans of chopped tomatoes. Cook it through and season to taste with salt and pepper.

Layer a lasagne dish with alternating layers of béchamel sauce, lasagne sheets, meat sauce and grated cheese. Bake in the oven at 180ºC for approximately 40 minutes until the cheese is lightly brown.

Page 20 – The Adviser. Australia No. 1:1315 Wednesday, August 10, 2016

Taste of the Goulburn Valley

This velvety soup will really hit the spot Potato and Leek Soup

Ingredients ■ 60ml (1/4 cup) olive oil ■ 1 brown onion, halved, chopped ■ 1 garlic clove, crushed ■ 4 medium (about 700g) desiree or pontiac potatoes, peeled, cut into 2cm cubes ■ 2 leeks, pale section only, washed, dried, thinly sliced ■ 1.25L (5 cups) Campbell’s Real Stock Vegetable ■ 3 thick slices day-old white bread, crusts removed, cut into 2cm cubes ■ 125ml (1/2 cup) thickened cream ■ Pinch of salt ■ 2 tablespoons finely chopped fresh chives ■ A dollop of natural yoghurt

Method 1. Heat one tablespoon of the oil in a large saucepan over medium-high heat. Add the onion and garlic and cook, stirring, for 3 minutes or until the onion softens. Add the potato and leek and cook, stirring, for 5 minutes or until leek softens.

2. Add the stock and bring to the boil. Reduce heat to medium and gently boil, uncovered, for 20 minutes or until potato is soft. Remove from heat and set aside for 10 minutes to cool.

3. Meanwhile, preheat oven to 200ºC or 180ºC fan-forced. Place bread in a roasting pan. Drizzle with remaining oil and toss until bread is evenly coated. Toast in preheated oven, shaking pan occasionally, for 10 to 15 minutes or until crisp. Remove croutons from oven and set aside.

4. Transfer one-third of the potato mixture to the jug of a blender and blend until smooth. Transfer to a clean saucepan. Repeat in two more batches with the remaining potato mixture.

5. Place the soup over medium heat. Add the cream and stir to

combine. Cook, stirring, for 5 minutes or until hot. Taste and season with salt.

6. Ladle the soup into serving bowls. Sprinkle with chives and top with croutons. Or add a dollop of natural yoghurt for a little extra tang. Serve immediately.

The Adviser. Australia No. 1:1315 Wednesday, August 10, 2016 – Page 21