Peach and Strawberry Cobbler

6 med. peaches, peeled and sliced or/ equivalent amount of lightly stewed rhubarb a good handful of ripe strawberries, halved 1 capful rose water 3 Tbl. lemon juice 1 level Tbl. honey

1 1/4 cups whole wheat flour (for gluten free, use 1/2 almond meal + 1/2 buckwheat flour) 2 tsp. baking powder 1/2 tsp. cinnamon 1/4 tsp. nutmeg 4 Tbl. butter 1/2 cup milk 1/3 cup honey

Preheat fan forced oven to 180C

Cut fruit into a pyrex dish. Add lemon and honey and rose water. Stir into fruit.

To prepare topping :

Stir together dry ingredients. 

Add butter and rub in to coarse crumbs.

Combine milk and honey and stir into flour mixture.

Cover the fruit with the topping.

Bake 30 - 35 minutes.

ZUCCHINI AND MUSHROOM LASAGNE

  2 tsp chopped rosemary

pepper

organic lasagne sheets 

750g pasta sauce
     1kg zucchini, thinly sliced on diagonal
     250g mushrooms, thinly sliced

250g grated tasty cheese

125g parmesan cheese

Brown the sliced zucchini in a pan.

Smear the bottom of a lasagne dish with a bit of the pasta sauce. Lay 1/2 the zucchini slices over, smear on more sauce. Sprinkle with 1/4 of the combined cheeses. Place on a layer of lasagne sheets, then more sauce then all the mushrooms and the rosemary, then 1/3 of the rest of the cheese.

Place on another lasagne sheet, then sauce then the rest of the zuccini, the pepper and 1/2 the rest of the cheese.

Place on the last lasagne sheet then the rest of the sauce and the cheese, adding extra parmesan if necessary to fill the gaps.

(If using instant lasagne sheets, now pour 1/2 cup water in around the edges.)

Bake 190C for 10 mins.

Reduce to 170C for 20 - 30 mins until well browned.

If possible, let rest 10 mins before serving or even until next day.