Place pumpkin, along with 3/4 cup water, in a large pan over medium heat. Cover and steam until tender, 20 minutes. Remove to a medium bowl and mash until smooth.
Heat 1 1/2 tablespoons olive oil in a small skillet and sauté garlic until golden. Transfer garlic to a mortar and pestle, then crush to a paste. Stir cheeses, chopped sage, salt, pepper, and garlic paste into mashed pumpkin. Set aside.
Bring a large pot of water to boil. Cook lasagna sheets until tender, about 2 minutes. Transfer to a plate and drizzle with olive oil to prevent pasta from sticking together. Reserve 1/4 cup pasta water.
Liberally brush a medium baking dish with oil. Place a lasagna sheet on a clean work surface. Add 4 tablespoons pumpkin mixture to centre of lasagna, roll into a cannelloni tube, then transfer to prepared baking dish. Repeat with remaining sheets.
Pour reserved pasta water over lasagna and cover tightly with foil. Bake until heated through and pasta is tender, 20 to 25 minutes. Cook butter and sage leaves in small skillet over medium-high heat until golden-brown. Drizzle over pumpkin cannelloni and serve immediately.
1pinchsalt and freshly ground black pepper to taste
1teaspoonfresh thyme leaves for garnish or to taste
1piecesbaguette halved lengthways and cut into 5cm
60mlextra-virgin olive oil
1/2cupfinely chopped flat-leaf parsley
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Melt butter in a large soup pot over medium-high heat; cook mushrooms in butter with 1 pinch salt until the mushrooms give off their juices; reduce heat to low. Continue to cook, stirring often, until juices evaporate and the mushrooms are golden brown, about 15 minutes. Set aside a few attractive mushroom slices for garnish later, if desired.
Mix onion into mushrooms and cook until onion is soft and translucent, about 5 more minutes.
Stir flour into mushroom mixture and cook, stirring often, for 2 minutes to remove raw flour taste. Tie thyme sprigs into a small bundle with kitchen twine and add to mushroom mixture; add garlic cloves. Pour chicken stock and water into mushroom mixture. Bring to a simmer and cook for 1 hour. Remove thyme bundle.
Transfer soup to a blender in small batches and puree on high speed until smooth and thick.
Return soup to pot and stir in cream. Season with salt and black pepper and keep warm.
For herb butter, combine ingredients in a small bowl, season to taste and set aside.
Preheat a grill to high. Place baguette cut-side up on a baking tray and grill until golden (1-2 minutes each side), then spread with herb butter.
Serve soup in bowls, garnished with reserved mushroom slices, a few thyme leaves and the baguette slice.
Preheat the oven to 180° and lightly grease a small baking sheet with vegetable oil. Set aside.
Trim the base of the cauliflower to remove any green leaves and the woody stem.
In a medium bowl, combine the yogurt with the lime zest and juice, chile powder, cumin, garlic powder, curry powder, salt and pepper.
Dunk the cauliflower into the bowl and use a brush or your hands to smear the marinade evenly over its surface. (Excess marinade can be stored in the refrigerator in an airtight container for up to three days and used with meat, fish or other veggies.)
Place the cauliflower on the prepared baking sheet and roast until the surface is dry and lightly browned, 30 to 40 minutes. The marinade will make a crust on the surface of the cauliflower.
Let the cauliflower cool for 10 minutes before cutting it into wedges and serving alongside a big green salad.
2tbspchocolate chips approxor a little more, optional
For empanada dough
1cupwhole wheat flour 135g
1cupall-purpose flour 140g plain flour
55gunsalted butter 55gcut into chunks
1egg lightly beatenfor egg wash
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Hull and roughly chop the strawberries. Put in a pan with the honey and rosemary, mix and bring to a low boil. Boil gently for around 30 minutes until it thickens slightly. Remove from the heat and set aside to cool to around room temperature.
While the filling is cooking, make the dough. Put the flours and the salt in a food processor and pulse to mix. Add the egg, butter and oil and pulse until like small breadcrumbs.
Add the water a tablespoon at a time until the mixture is coming together in larger lumps. Remove from food processor, press together and cover and refrigerate for around 30min (less is fine).
Meanwhile preheat oven to 200C.
Roll out the dough on a floured surface until about as thin as you are comfortable with (around 2-3mm) and cut out circles - about 10cm diameter.
Put a spoonful of the strawberry filling in the middle of each circle of dough leaving around 2cm around the outside. Press in two or three chocolate chips in each if using. Brush the outside of the circle with egg wash.
Carefully pull together the sides of the pastry and stick the edges together - this is easiest by bringing together at the middle then working to one side before then working back along the whole edge. If you like, crimp the edge as you go by gently pulling the underneath side over the edge and tucking in. Alternatively press the edges together with the tip of a fork.
Lightly oil a baking sheet or line with parchment and transfer the empanadas to the tray. Brush the tops of the empanadas with the egg wash then bake for approx 15min until the empanadas are starting to brown.