Lasagna with cauliflower and salmon sauce

Ingredients:

50 g gluten free lasagna( ready-made)

half white onion

250 g smoked sliced salmon

500 g purple cauliflower from Catania, Sicily (it is very tasty but you can use also white one)

250 ml soy milk

200 ml oat double cream

150 g grated Parmesan cheese

1 tablespoon  marjoram

 extra virgin olive oil

salt as required

Preparation:

I cook lasagna for 4-5 minutes in salted boiling water.
 I drain it and put on a dishcloth to cool down.
I cook washed and cut in little pieces cauliflower.
I drain it and I keep the cooking water apart.
I sweat the finely chopped onion with a drizzle of extra virgin olive oil, I add stripes of salmon and marjoram and cook together.
At this stage I add some cauliflower cooking water and I let it cook for 10 minutes.
Then I add the stewed cauliflower and I let it cook for 10 minutes again.
As the sauce is ready, I add the oat double cream and some tablespoons of soy milk.
I stir and blend in for other five minutes.
And sauce is ready.
I pour some soy milk on the bottom of the baking pan and I put a layer of lasagna.
Then I pour the sauce and grated Parmesan cheese on.
I go on interchanging lasagna layers, sauce and grated Parmesan cheese.
I finish with last lasagna layer, sauce and much grated Parmesan cheese.
I pour some soy milk more in the angles of the baking pan.
I cover it with aluminum foil.
I bake for 20 minutes at 220° (high temperature).
I remove the foil last five minutes and I cook au gratin.

Very appetizing and coloured lasagna...very healthy indeed thanks to antioxidant of cauliflower and omega-3 fatty acids of salmon. I suggest it to you!

Sesame and coconut fritters

It's already Carnival time in Italy. It seems like only yesterday when we welcomed New Year.

Time goes by so fast in the kitchen and fritters are usually made during this period.

I took some fritters my cousin's home.

She asked us to not eat all, as she wanted to have breakfast with them the day after.

Here you find a good recipe.

Ingredients for 30 fritters:

100 g corn flour (fioretto type in Italy)
100 g corn starch
50 g rice flour
70 g coconut flour
50 g margarine
100 g sugar fruit
100 g coconut water (it is good also coconut milk or other milks)
2 eggs
a pinch of salt 
sesame seeds (about ten tablespoons)
sunflower oil for frying

Preparation:

I mix in a bowl the sugar fruit, the coconut water, the eggs and the margarine.

In another bowl I mix the flours, the starch and the salt.
Then I add the dry ingredients to the eggs blend and I knead up to have a smooth dough.
I shape some balls by hands and I roll them in sesame seeds so to be fully covered.
I fry the balls in a pan with high edges, little by little up to making golden.
I drip the fritters with a perforated spoon on a blotting paper.
I serve them still lukewarm.

I cannot blame my cousin.
These fritters are so greedy.
I will prepare them again!