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Retirees don their chef hat at The Walled Gardens

Retirement is the perfect time to try new things whilst taking the time to enjoy the simple things in life.

The Walled Gardens apartments combine contemporary yet timeless style with modern convenience, built to a detailed specification, keeping in mind that your needs may change in the future.

Each apartment boasts a stylish Alno kitchen, featuring all your essential appliances such as Bosch electric oven and hood and gas hob. Plus, integrated white goods – including dishwasher, fridge, washer drier and freezer.

Kitchens at The Walled Gardens are known to bring out the inner cook inside with limitless possibilities of what can be created.

If you are short for inspiration, have a look at the recipe below – designed to give you a taste of what can be achieved in The Walled Garden kitchen.

Who doesn’t love an Italian classic with a spin; Pesto Lasagne or Lasagne alla Portofino.

For this recipe the pesto will be made from scratch, however, if you’re short on time you can replace it with a 190g jar of pesto to make it quick and easy.

The Ingredients:

Pasta

Pesto

Bechamel

Box of lasagne sheets

50g pine nuts

50g flour

20g parmesan for topping

1 garlic clove, crushed

50g unsalted butter

20g pine nuts for topping

40g parmesan finely grated

1 bay leaf

 

100g basil

750ml of whole milk

 

150ml olive oil

Freshly grated nutmeg

 

1 lemon, zested and juiced

1 dash of white wine vinegar

 

Salt

Salt

 

Pepper

Pepper

Step 1: Make the Pesto

Using your Bosch gas hob, set the flame on low and lightly toast the pine nuts in a hot dry pan until lightly golden. This doesn’t take very long so keep your eyes on the pan!

Add the pine nuts to a blender or a pestle and mortar, along with the Parmesan, basil, olive oil, and lemon juice. Blitz to a rough paste and add a dash of salt and pepper to taste.

Step 2: Make the Bechamel

Heat butter and flour in a pan on low to medium heat and stir to create a paste (roux). Cook out the roux for a minute to get rid of the floury taste. Next, add a bay leaf and slowly pour in the milk, whisking continuously to get rid of lumps.

The bechamel should slowly thicken up and become a smooth and creamy white sauce. Add some nutmeg, salt and pepper to taste.

Step 3: Preheat Oven

Preheat your Bosch electric oven to 180°C.

Step 4: Assemble the Lasagne

While the oven preheats, it’s time to assemble the lasagne!

Choose an ovenproof casserole dish or pan and cover the base with a layer of pesto. This allows the bottom layer of lasagne sheets to cook.

Next, layer the lasagne sheets and trim accordingly to fit the dish or pan. Cover the lasagne sheets in a layer of pesto, followed by a layer of bechamel (be sure to remove the bay leaf). Repeat this pattern for 4 to 5 layers finishing with a layer of bechamel at the top.

Once layered, cover the top of the lasagne with parmesan and some pine nuts (optional).

Place the lasagne in the oven on a middle shelf for 30 minutes until golden on top.

Ready to serve - Buon Appetito!

Thinking of moving to St Andrews? Contact Thorntons on 01334 474200 to arrange a viewing appointment or visit: https://www.thewalledgardensstandrews.co.uk

 

 

 

 

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