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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 -

    Publication date: 2009
    Format: Hardcover
    Extent: 232 pages
    Size: 250 x 190 mm
    ISBN: 9781921401336
    Rights: World
    Category: Food and WineFrances AndrijichKate Lamont


    Kate Lamont

    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

    x $55.00 = $55.00

    Random Recipe

    Ingredients Butternut Squash, Spinach and Goat Cheese Lasagna Directions

    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!

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