According to the local news this evening, a number of Scottish sun worshippers have been basting themselves with moisturiser, baby lotion and even chip fat, rather than putting on sunscreen cream or spray for protection. Shame the lengths some people go through to achieve that natural tan.
By this afternoon though, the mood and the weather had changed. For a good hour or so, around 3pm the skies just burst and everyone out in the open ran for the nearest shelter. Now we have some areas in the West of Scotland affected by flash floods which has caused havoc on the roads, but its a welcome change from the still and stale air, plus the plants are loving it, I'm sure.
Anyway, back to food, both my carrot boxes at the allotment are doing very well. I know this because D lifted out 3 rainbow carrots last Sunday. But before I start consuming my own crunchy carrots, I have to use up the organic bag of carrots I bought over a week ago, that are starting to lose their colour, so I decided to make this dish for our evening meal today.
Carrot pesto lasagne bake
Serves 4 - 6
60g plain flour
160g sour cream
100g cheddar cheese, grated
4 eggs, lightly beaten
3 tablespoons of ready made pesto
750g carrots, grated
250g instant lasagne sheets
Salt and pepper to taste
50g cheddar cheese, grated for topping
Preheat oven to gas mark 2.
Grease 12 x 8 inch oven dish. Heat butter in a large saucepan, when melted add flour. Stir over low heat until the mixture is bubbling. Gradually add the combined milk, sour cream and seasoning. Stir over medium heat until mixture boils and thickens, about 5 minutes. Remove from the heat, stir in the 100g cheese and cool slightly. Then stir in the beaten eggs.
Pour one third of the sauce into the separate bowl and set aside. Add pesto and grated carrot to the remaining sauce, stir well to combine.
Put one third of the carrot mixture into the dish, then layer with lasagne sheets. Repeat this layering at least twice, finishing with a layer of lasagne sheets. Spread the reserved sauce evenly over the top. Sprinkle with the 50g cheese and bake in oven for 40 minutes. Remove from the oven and set aside for 15 minutes before serving.
Serve with mixed salad leaves or peas.
Adapted from Leanne Kitchens Growers Market.