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You are here: Home / Archives for Aibika

Aibika Lasagne Recipe

11/12/2017 By

To make a Vegetarian version simply replace meat with sliced baked/flame grilled eggplant slices (quite thick cuts) topped with your favourite herbs e.g. marjoram, oregano, parsley etc.

Bechemal sauce:

90g butter, plus extra for greasing

3/4 cup plain flour (I recommend Spelt)

1.25 l milk

A few gratings of nutmeg

250g steamed spinach (Aibika – leaves only, sliced)

Sea salt & ground black pepper to taste

(my personal version I use my kefir home-made soft cheese or you could buy Ricotta cheese, then I add grated cheddar cheese, nutmeg, salt & pepper and my steamed Aibika and voila sauce done!)

Filling:

40 g dried porcini mushrooms

70 g butter

2 tabs olive oil

2 spring onions, finely chopped

750 g fresh mixed mushrooms, thinly sliced

Juice of 1/2 lemon

500 g lasagne sheets

250 g cooked ham, cut into thin matchsticks OR lean beef mince (my personal choice is minced Kangaroo meat which I cook with onions, tomatoes & herbs until reduced down to a spreadable paste to alternate with sauce & lasagne sheets)

100g Parmesan cheese, freshly grated

Method:

1. to make the sauce, melt the butter in a pan and stir in the flour to cook a few minutes without browning.

2. pour in milk and whisk until sauce is thick and smooth. Add nutmeg, salt & pepper, Aibika spinach. Stir and set aside.

Preheat oven to 190 degrees centigrade

3. Cover dried mushrooms with boiling water and leave for 30 mins, then rinse and chop finely. Strain this mixture through a fine muslin cloth and reserve fluid separately.

4. Heat 2 tablespoons of butter with the oil in a large frying pan, saute the spring onions a few minutes then add fresh and dried mushrooms with lemon juice. Cook uncovered until they start to exude juices. Raise the heat to evaporate most of the liquid before adding the strained water from the mushrooms, boil for a few minutes, add salt & pepper then set aside.

5. Cook lasagne sheets as per instructions on packet before draining on clean tea towels.

6. Mixed cooked mushrooms with Aibika sauce. Lightly grease a shallow, rectangular oven-proof dish (about 33 x 25 cm with some butter before adding a thin layer of the sauce before the first layer of pasta to make it easier to remove from dish when serving.

7. Continue to layer the meat or eggplant slices with Aibika sauce and lasagne sheets finishing with sauce and grated cheese on top.

8. Bake for 40-45 minutes until well-browned and bubbling. Allow to rest for 5 minutes before serving with a garden or rocket salad.

Filed Under: Recipes Tagged With: Aibika, Living sustainably, nursery, Recipe, Yandina community Gardens

Aibika

23/11/2017 By

Aibika (aka Queensland Greens; Slipper Cabbage; Hibiscus Spinach)Aibika (Web)

Abelmoschus manihot (formerly known as Hibiscus manihot)

Origin: tropical Asia

Plant: Sept – Feb

Harvest: Jan – May

Propagation: By cuttings taken in Spring & Summer

A perennial that can grow to 2+ metres, aibika benefits from pruning at the beginning of each growing season to make the plant bush out.  It is a hardy plant and prefers a sunny aspect with rich, moist, well- drained soil and protection from frosts.

The two main types grown on the Sunshine Coast have either finger-like leaves or a tri-lobe form. Aibikas are heavy feeders, so, to ensure constant leaf production, regular fertilising during the growing season is essential.   Propagation is by cuttings taken in Spring and Summer or by seed saved from the yellow hibiscus-type flower. Grasshoppers are very fond of aibika, so a good deterrent is to interplant aibika with perennial bush basil.

Aibika is very attractive planted in groups or as a hedge in the garden, where it provides a cool microclimate under its large leaves. Consider growing a ground cover of peanuts under (for nitrogen fixing), with a tomato or bean growing up the aibika’s trunk and you have a productive nitrogen-fixing guild with food on the way.

Aibika is very nutritious, with plenty of protein, vitamins and minerals, including iron and can be used in a variety of ways in the kitchen.

Tropical greens – pick young leaves and add in the last 5-10 minutes of cooking, or use the leaves sparingly in a salad as they contain mucilage and can make your finished dish quite slimy if too many are added.  Older leaves will definitely need to be cooked to remove the mucilage. Large leaves can be used as wraps and to make dolmades.  The flowers are also edible and can be eaten either raw or cooked.

 

Filed Under: Know Your Plants Tagged With: Aibika, edible plants, Permaculture, plants

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