Peugeot Kate Lamont Wine and Food Cookbook
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Praise for Wine and Food:
Chef/winemaker Kate Lamont’s cookbook gives food matches to wines so you can fashion a feast around a favourite drop.
-Wine Selector Magazine
Book details -
Kate Lamont’s stunning new cookbook Wine and Food explores the fine art of wine and food matching. Drawing upon her experience as both a winemaker and chef, Kate takes readers through the basics of combining wines with gourmet but accessible meals.
In a completely fresh approach, chapters are arranged according to wine flavours and textures, each featuring complementary recipes loved by Kate and ‘Lamonts’ customers.
“Thankfully we have moved on from white wine/white meat and red wine/red meat as our guideline and are beginning to revel in the accessibility of fresh ingredients, the abundance of passionate information about how to cook simply and effectively everyday.” – Kate Lamont
Butternut Squash, Spinach and Goat Cheese Lasagna
1 box oven-ready lasagna noodles (or fresh lasagna)
1 butternut squash, peeled, seeded and cubed (about 6 cups/850g)
2 Tablespoons extra virgin olive oil
Salt and black pepper
6 Tablespoons (80g) unsalted butter
2 cloves garlic, minced
8-10 fresh sage leaves + extra for serving
1 sprig fresh rosemary + extra for serving
1/4 cup (30g) all-purpose flour
2 cups (50 cl) vegetable broth, lukewarm
2 cups (50 cl) whole milk, lukewarm
1/4 teaspoon nutmeg, freshly grated
1 cup (250g) whole milk ricotta cheese, at room temperature
2 cups (500g) fresh goat cheese, at room temperature, divided + extra to sprinkle
1 cup (130g) shredded cheese (such as shredded mozzarella), to sprinkle
4-5 cups (120-150g) fresh baby spinach
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large mixing bowl, toss together the diced butternut squash with olive oil, salt and pepper. Transfer to the prepared baking sheet and roast in the oven for 25-30 minutes or until tender, stirring every so often to ensure squash is roasted evenly.
3. Transfer to a shallow dish and mash the roasted butternut squash with a fork. Stir in the ricotta with 1 cup of the fresh goat cheese. Season with salt and pepper and stir well.
4. Prepare the bechamel: heat the butter in a large skillet over medium heat. Add minced garlic, sage, rosemary, and cook until the butter begins to brown, about 2-3 minutes. Remove the sage and rosemary from the skillet. Whisk in the flour and cook for about 1 minute. Slowly pour in the milk and broth, whisking until combined. Add the nutmeg, salt and pepper. Adjust seasoning as needed.
5. Bring bechamel to a boil and stir for a couple of minutes. Add the remaining cup of goat cheese and stir until melted. Add spinach and stir until wilted. Remove from the heat and set aside.
6. Lightly butter a 8×8 inch (21,7 cm) baking dish. Spread one layer of the bechamel with spinach in the bottom of the dish, cover with lasagna sheets, and spread a layer of the mashed butternut squash. Sprinkle some grated cheese and extra goat cheese on top, and cover with more bechamel.
7. Add another layer of lasagna and repeat: spread one layer of mashed butternut squash, sprinkle some cheese over, add one layer of bechamel. Repeat one more time if needed, and finish with a layer of bechamel. Sprinkle the remaining grated cheese on top and bake for 45 minutes or until slightly golden-brown in surface. Let stand 5 minutes and enjoy!