Pumpkin and Mixed Greens Lasagna

Pumpkin and Mixed Greens Lasagna

There’s a bit of a cold nip in the air again today. 2 days left of summer but it seems the next season can’t wait.

Yesterday’s cold air made me crave warm comfort food so I made one of our family favourites, a pumpkin based lasagna mixed in with whatever garden greens you can find. It means this dish is extremely versatile and except for a pumpkin, there are no other ‘key’ ingredients. Just whatever you’ve got!

The main ‘sauce’ is a pumpkin puree. Smooth, silky roasted pumpkin, whizzed up with garden herbs of your choice and a touch of garlic. I used sage and thyme.

I don’t peel or deseed my pumpkin (unless I’m saving the seed). I just roast it in the oven and scoop everything out with a spoon. The skin comes off so easily when it’s roasted.

‘Greens’ are sauteed with garlic and onion and layered on the pumpkin puree. For my greens, I used zucchini, spinach and silverbeet but you can use whatever you have, e.g broccoli, chard, fennel, kale, cabbage, collard greens…

A creamy bechamel sauce with a hint of nutmeg is spread in the middle layer as well as the topping, creating an extra decadent dish.

Pumpkin and Mixed Greens Lasagna


500g pumpkin
300g chopped greens of your choice
30g fresh herbs of your choice
1 Onion finely diced
3 cloves garlic, finely diced
Olive oil
Salt and pepper
3 tablespoons wholemeal flour
550ml Milk
1/4 tsp ground nutmeg
300g lasagna sheets
3 cups grated cheese of your choice
1/4 cup breadcrumbs


  1. Heat your oven to 180 Degrees Celsius.
  2. Chop your pumpkin in half and roast for 45 minutes until tender.
  3. In a saucepan, saute the onion until the onion is translucent. Add your chopped greens and two cloves of the garlic and saute for 5 minutes until the greens start to soften and cook down a bit. Do not overcook them as they’ll bake more in the oven. Season with salt and pepper to taste.
  4. Once your pumpkin has been roasted, scoop out the flesh (discard the seeds) and puree in a food processor along with 150ml of milk, your mixed herbs and the remaining clove of garlic. Salt and pepper to taste. This mixture should be a little runny as this is the ‘sauce’ for the lasagna. Add more milk if needed.
  5. To make the bechamel sauce, in a saucepan combine 2 tablespoons of olive oil with 3 tablespoons of wholemeal flour. Cook this mixture for about 2 minutes before adding 4ooml of milk, whisking constantly as you pour it in. Add in the 1/4 tsp of nutmeg. Whisk until the sauce thickens, for about 5 minutes. Salt and pepper to taste.
  6. Making the lasagna: Grease a lasagna tray and add the first layer of pasta sheets. Spread 1/3 of the pumpkin puree and 1/3 of the greens. Add another layer of pasta, 1/3 pumpkin, 1/3 greens and this time also 1/4 of the bechamel sauce. Sprinkle with a bit of grated cheese. Add another layer of pasta and the last of the pumpkin and greens.
  7. Lay on the last layer of pasta and top with the remaining bechamel sauce, the remaining cheese and the breadcrumbs.
  8. Bake for 45-50 minutes until the pasta is tender.

Happy cooking!

Lemon and Zucchini Muffins

Lemon and Zucchini Muffins

The rain has come and settled in, ready for a long stay so today was the perfect day to do some baking.  Our kitchen reno is so close to being finished: only the flooring and tiling of the backsplash are left to go. This means I finally have my new bench tops in place and it’s been W-O-N-D-E-R-F-U-L.

I mean, we were making do before but it was a tad depressing trying to ‘clean up’ a makeshift MDF board bench that literally soaks up and displays all the stains…

But anyway, enough about that for now. I will do a proper reveal of the finished kitchen on my channel in the future.  Now let’s get down to business, and by business, I mean Lemon and Zucchini muffins.

These little cakes are so fluffy and moist thanks to the addition of the zucchini. (Moist. That word everyone seems to hate. But seriously, have you looked it up in the thesaurus? Moist wins out of all the other options by far. Like, damp and soggy? No thank you!)

I added wholemeal flour to add some texture, and a little more fibre, a mere hint of cinnamon plus plenty of lemon zest for a tangy kick. These muffins as they are, freeze really well and make an excellent lunchbox filler.

Then top with a tart and tangy lemon glaze and you’re all set!

The batter makes enough for 12 standard sized muffins or a 23 cm round cake tin, though the baking time will have to be extended if making this as one cake.

I only added a simple lemon glaze on top to reduce the sugar amount a little, but if you were going all out then these would be excellent with a thick cream cheese icing.

Lemon and Zucchini Muffins


1 cup granulated sugar
zest of 2 lemons plus juice
1 cup coconut oil or other cooking oil
3 eggs
1/2 tsp ground cinnamon
1/4 tsp salt
1 tsp baking powder
1 1/2  tsp baking soda
1 cup all-purpose flour
1 cup wholemeal flour
1 cup grated zucchini

Lemon glaze:

Juice of 1-2 lemons
1 cup icing sugar


Preheat your oven to 180 degrees Celsius and line a standard 12 muffin tin with paper cases.

In a large bowl combine the sugar and lemon zest. Rub together with your fingers until the oils in the lemon zest are released. Add the lemon juice, eggs and oil and beat well until combined.

In a separate bowl, sieve together the flours, baking soda, baking powder, cinnamon and salt. Stir well to ensure it’s all mixed well together.

Add the dry ingredients to the wet and fold in well. Fold in the grated zucchini.

Spoon the finished batter into the muffin cases. They should be filled just over 3/4 full.

Bake for 20 minutes. Leave them to cool and make the glaze by combining the lemon juice and icing sugar until it makes a thick but runny glaze.

Once the muffins are cool, drizzle with the glaze.*

*if you are freezing the muffins, omit the glaze. It doesn’t freeze that well.

Happy baking!


Homemade Apple Cider Vinegar from Apple Scraps

Homemade Apple Cider Vinegar from Apple Scraps

We are heading into apple season when you suddenly notice that there are apple trees everywhere. I personally already have them coming out of my ears and it’s not even autumn yet! Obviously, there are only so many apples a person can eat, so processing them is the way to use them up.

One of my favourites and easiest ways to use up excess apples is making your own ACV: apple cider vinegar.

You’ve all heard of the benefits of apple cider vinegar right? All the probiotics and enzymes  in there help balance your blood sugar, increase weight loss, reduces blood pressure…

Apple cider vinegar has been around for centuries and was traditionally made from pressed apple juice. Using apple juice is a great way to make ACV but if you don’t have bucket loads of apples to spare or a means to make juice, this isn’t the most cost-effective option.

Today I’m making apple cider vinegar using my apple scraps: peel, core, pips and all!


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Summer in the Garden- February to do List

Summer in the Garden- February to do List

The last month of summer is already here! Time goes so quickly, especially when you plan around the seasons. There is always something to do or prepare for.

What to sow this month: Broccoli, cauliflower, cabbage, Brussel sprouts, bok choy, carrots, beetroot, leeks, spring onions, lettuce, fennel, swedes, turnips, parsnips

What to plant from seedlings: Broccoli, cauliflower, cabbage, Brussel sprouts, basil, coriander, leeks, fennel

February has to be one of the most rewarding months for the NZ vegetable garden. Your summer crops will be ripening quickly in the heat and you may find yourself overloaded with produce. Finding ways to preserve your excess fruits and vegetables is one of my favourite things to do and it means you can enjoy your homegrown bounty all year round.  I have been canning, dehyrdating and fermenting and it’s been so fun! I’m working on a few favourite recipes to share in the future.

In the Garden

Just because Autumn is around the corner, doesn’t mean the heat is stopping. February is one of the hottest months in NZ, and judging from how this summer has been so far, this February won’t be an exception.Therefore, keeping your garden hydrated is still at the top of the list.*

*Do remember though: a deep longer watering is better than many quick ones. This will ensure the water has time to actually reach the plant roots.

Liquid Fertilisers

Keep on top of liquid feeding! I make all my own liquid fertilisers (see my post here), and in summer I need to replenish my supply regularly as I am using it so often. Liquid feeding your plants every one to two weeks in summer is great to give them that extra boost they need to keep producing.

Seed Saving

Some of your leafy greens and herbs that are not so heat tolerant may start bolting and going to seed. Try your hand at seed saving so you can resow these next season. Leave the seeds on the plant to dry out completely before cutting them down and placing them in a brown paper bag. Keep your seeds in a cool, dry, dark place until you are ready to use them.

If you are wanting to seed save from plants such as zucchini or cucumber, wait until the plant is nearing the end of its life before letting one vegetable grow to full size. This is because, if the plant is putting its energy into growing a zucchini to full size, it’ll put less energy into producing more flowers and produce for you.

Once you have harvested a decent amount, let a few of the healthiest vegetables on the plant grow to full size. Zucchinis will grow huge and their skin will harden when they are mature. Cucumbers will turn yellow. Once mature, you can scoop the seeds out from the middle and wash them well to remove the pulp. The same goes for pumpkin seed saving. Once collected, let the seeds dry out completely on a tray before storing in a dry, cool and dark place.

Beans seeds can be collected by letting the pods dry completely on the vine until they rattle when you shake them.  

Prepping autumn garden beds

My own garden is still very full of summer crop so I don’t have a lot of room to start preparing yet but I do make the most of each little space that comes up and I have prepared a few small sections for some of my autumn crops.

Your soil will have been very busy and depleted over summer so you want to add nutrients back in. Spread a layer of rich organic matters such as leaf mould, worm castings, aged manure or seaweed over your soil. I use a deep mulching method in my garden so I don’t work any of this stuff ‘in’ to the soil. I place it on top and then plant right into it. This layer also works as a barrier for weeds. 

Autumn Seedlings 

Start off your brassica and leek seedlings now if you haven’t already done so. If you are planting out any brassica seedlings already, be aware the white butterfly is still out so it pays to cover them with a net.

Strawberry Runners

Your strawberries will be producing many runners around this time. Once these runners have rooted you can snip them off the parent plant and replant them as their own individual plant. A strawberry plant does its best producing in the first three years, so it’s a good idea to replace the older plants with some of these new plants.


At this time of year, I have a whole heap of compost piles. It’s so easy to just throw any green waste in a pile. Any leaves I chop back, or plants I pull out all get dumped (semi-nicely) in a pile. I mix it in with some carbon (dead leaves, straw, hay) and let it do its thing. Because they are dotted all around my garden, once it has broken down I can use it straight in the garden without having to cart it around too far.

If your plants were hit by any diseases such as blight or curley leaf , or were plagued by pysllids, do not compost these leaves to avoid spreading these problems to next season. Instead, burn or bin these infected leaves.

Want to see my personal February garden to do? Watch the video below.

Happy gardening!

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