Mix the cashews nuts with 60 gr of grated Parmesan cheese in a blender (Thermomix 8 sec – speed 10)
Add to it your washed baby spinach leaves and the fresh basil leaves and the olive oil, blend all for 10 sec (Thermomix 8 sec speed 6), push down the pesto with a spatula blend again 10 sec (Thermomix 8 sec- speed 6).
Your pesto is ready!! And Indeed delicious 😋
For the rice:
Chop your shallots and garlic and stir for 3 mn on high heat (Thermomix – varoma – speed 1- anti clockwise).
Add to it the risotto rice and stir for 1 mn (Thermomix 1 mn-100 deg-speed 1).
Add 60 gr of white wine. Stir again for 3 mn (Thermomix – speed 1 and varoma 3 mn).
Add all the rest of the white wine, the water, 1 cube of vegetable broth, add also a pinch of salt and pepper according to your taste. Cook and stir for 12 min. (Thermomix 12 mn -100 ° C – anti clockwise – speed 1).
Keep aside for 5 mn. Transfer to a container. Add the pesto spinach to the rice and mix gently. Serve the rest of Parmesan cheese and a few extra drops of olive oil. Bon appétit!!
Wash the vegetables and cut them in small squares. Fry the chopped spring onions in a frying pan with the oil, making them brown slowly over low heat.
Add all the vegetables (except the canned peas) zucchini, broccoli, carrots, peppers and eggplant and cook by stirring occasionally, removing the vegetables from the heat when they are still a little hard. Add to it the peas, salt and pepper and keep them aside.
You can use any vegetable that you have in your kitchen too.
Take your rectangle oven dish, pour the béchamel sauce to cover the bottom, add a layer of lasagna pasta.
Place a layer of vegetable cover, put some pieces of mozzarella and grated parmesan cheese, and cover all with the béchamel sauce.
Proceed to create another layer in the same way until all the ingredients are used up.
On the last layer of pasta pour again béchamel sauce and add on tp of it plenty of grated parmesan cheese and some pieces od butter over the top.
At this stage you can freeze it, or keep it refrigerated.
Bake it at 200 C° for 30 minutes. Wait 5-10 minutes prior to serving it otherwise you won’t be able to cut it.
Separately, Put 500 gr of flour in a large bowl, make a hollow in the middle add the yeast water mixture, start mixing either by hand or with the hook of a mixer. Add salt and olive oil, then add the rest of the flour, mix for almost 10 minutes.
Form a ball and place in a floured container for 45 minutes to 1 hour until the dough doubles in size.
Cut into dough pieces of 250 gr. Either freeze or use to form the pizza.
Place the dough on a pizza tray shape it flattened to the length of your tray.
Preheat the oven to 250 degrees.
Put the sour cream salt and pepper, cook for 10-12 minutes then add the smoked salmon and dill.