My first try at making my own lasagne and it was delicious, there are so many different ways to making a lasagne but I decided to start it would be the classic, as you can never really go wrong with the good old recipes.
My new oven actually has a Lasagne setting which took away my thinking of what the correct temperature, humidity and cooking elements to be used. I am impressed, a perfectly baked lasagne. (ok some may say a bit too browned on top, but my partner likes it that way…lol).
Makes for 2-3
250g minced beef
1 red onion – finely chopped
1 clove of garlic – crushed
1 tbsp olive oil for fry
1 red pepper – diced
1 tbsp flour
250g tomatoes, skinned and chopped (to skin, score tomatoes and place in a pot of boiling water for about 10 mins, the skin will then easily peel away) or you could use chopped tin tomatoes.
2 tbsp tomato puree
100ml beef stock
100ml white wine
2 tsp dried oregano
Salt & pepper
Lasagne sheets – I used wholewheat
For the sauce
150g grated cheddar cheese
- Gently fry the onion and garlic in a pan with the oil for a few mins until brown.
- Add the mince and cook through
- Add the chopped pepper and cook for a few mins
- Add the tomatoes, stock, wine, tomato puree and oregano, season well, mix through and simmer for 30 mins uncovered. If still too wet, add some flour to help thicken or increase heat and boil for a couple of mins.
- Meanwhile to make the cheese sauce, add the butter, milk and flour to a pan and gently heat through stirring continuously until it starts to bubble, then add 100g of the grated cheese and mix through for about 2 mins.
- Place some of the meat in a lasagne dish, then cover with some lasagne sheets, then pour over some of the cheese sauce, continue to layer until you finish with the sauce. I got 2 layers. Sprinkle with the remainder of the cheese.
- Set your oven to 170 deg fan and cook for approx 35-40 mins if you haven’t got a lasagne setting.
- Serve. Oh yummy!
You can do a vegetarian version by replacing beef stock and mince with veg stock and vegetables of your choice. You could even do a chicken lasagne with chicken stock. The options are endless.
A wee afternoon treat to myself, I love Amaretto and I love coffee, no better way than to combine them. I had some Amaretto flavoured coffee left over so decided to try that instead of the liqueur in the biscuits (as I had none) and it so worked.
Makes 12 biscuits
200g all purpose flour
1 tsp baking powder
3 tbsp amaretto coffee, my fav from the Edinburgh Tea & coffee Company
1 tbsp orange flavouring
50g cocoa powder
- Firstly make the amaretto coffee in a cafetiere.
- Mix the flour, sugar, cocoa powder ,baking powder and butter together. Then add in the coffee and orange flavouring, mix together until you get a dough like consistency.
- Wrap the dough in clingfilm and refrigerate for about an hour just enough so you can roll out.
- Remove from fridge and roll out to approx 1cm thick, place some greaseproof paper or parchmont paper on a baking tray.
- Using a cutter, cut out the biscuits and place onto baking sheet. Bake for approx 15 mins at 200 deg.
- Remove and place on a wire rack to cool and crisp up. Sprinkle some icing sugar over and serve.
I love to dunk mine into fresh coffee……oh so yummy!
I purchased some Soya Based Mozzarella from Muckle Coo Ltd at my local Glasgow Food Assembly https://thefoodassembly.com/en/assemblies/7907 this week. Jill (the owner) at Muckle Coo Ltd makes handmade Soya based Meltable Mozzarella style balls that are Dairy/Gluten free & Vegan friendly. The two day process uses 83% organic ingredients (however, as its not 95% I can’t list any of the components as organic).
They are: Soya beans, water extra virgin rapeseed oil, tapioca flour, Carrageenan, sea salt, bifidus & acidophilus.
It was absolutely delicious! I decided to melt them onto Olive bread topped with cherry tomatoes and fresh chopped basil, such a tasty wee snack.
Couldn’t decide between Thai or Italian for lunch……so why not have both? This was a tasty wee snack for lunch that just simply worked. I love creating in my kitchen. Sun was shining today and wanted a refreshing lunch snack with a bit of a punch.
4 x Thai Rice papers
About 12 king prawns (3 in each wrap)
Handful of my favourite Italian pasta – Spaghetti al Nero di Seppia (translated – black squid ink spaghetti)
Handful of Kalette leaves – steamed
Peanut satay sauce – my favourite is by Cottage Delights as it has a nice spice kick to it.
Parmesan Cheese – grated
1 tbsp crushed peanuts
- Cook pasta as per instructions. It does look a bit like worms…..lol!
- Heat a griddle pan to a high heat and griddle the prawns for a few minutes on each side. Then mix with the peanut sauce.
- Soak the rice paper as per instructions.
- Assemble together with kalette leaves, spaghetti, prawns then shavings of parmesan, the roll to make your parcels. I always find folding the sides in then rolling keeps everything in better.
- Place on a plate, sprinkle peanuts over and serve with a little of the peanut satay sauce. Yummy!
Another amazing purchase from the Food Assembly this week, Fresh Rainbow Beetroots and Carrots….I just love the colours and design of these vegetables, makes my plate of food more exciting. I made some lovely Italian potatoes to go with these for my fantastic veg dinner tonight. So tasty, full of flavour and very, very healthy, at under 400 calories per plate it’s a winner!
4 small roasting potatoes – cut into 4 lengthways (like wedges)
1 yellow beetroot – sliced (just look at the lovely rings inside)
1 purple carrot – chopped into chunks
1 orange carrot – chopped into chunks
Salt & pepper
- Pre-heat your oven to 210 deg.
- In a roasting tin, lightly spray base with light spray oil and place the potatoes facing upward in the dish. Sprinkle with a little olive oil and Italian seasoning to desired taste, then grate a little parmesan cheese over top of potatoes.
- In a separate roasting tin, place in beetroot and carrots and spread out evenly, sprinkle a little olive oil over and season with salt & pepper, nothing else, you want to taste the amazing flavours from these vegetables.
- Place both in hot oven and bake for about 40 minutes.
- 5 minutes before ready, remove potatoes and grate a little more parmesan cheese and put back.
I was lucky enough to win some vouchers for this years Global Market Village, it is another huge celebration of culture, flavour and diversity! With over 40 different traders, Glasgow was bursting with a fantastic atmosphere where shoppers have the chance to explore a number of represented countries during this free event!
From a range of different Curries to a Greek grill, Spanish paella, Traditional German Schwenkgrill, French Crepes and not forgetting the amazing Italian Cuisine on offer there was something for everyone, my mouth was watering with every step.
I well and truly spend all my vouchers, I went around the world but decided to France and Italy for my purchases, with some amazing spaghetti to French Patisserie delights and beautifully coloured and flavoured meringues I was in my element. Lovely day walking around and amazing smells.
Here is what I picked up, can’t wait to get cooking. The pastries and meringues were amazing.
Took out some Turkey for dinner tonight and didn’t really think what I would have with it, so a quick rummage around my cupboards and this is what I came up with. It turn out very tasty, I even surprised myself tonight. lol!
Calories – per serving 300. Serves 1.
1 Turkey Breast – sliced
1 portion of Rice Noodles – (I’ve found these ones to be the best)
Handful of plum cherry tomatoes
1 tbsp Red wine vinegar
1 tsp Soy Sauce
1 tbsp Chilli Sauce
1 tbsp oregano
1 tbsp basil
1 tbsp tomato puree
1 tsp garic
1. Put tomatoes, red wine vinegar, soy sauce, chilli sauce, tomato puree and garlic into a food blender and blitz until sauce like.
2. Cook noodles as per packet instructions. (8 mins in boiling water)
3. Brown the turkey strips in a wok adding the basil and oregano to coat.
4. Add in the noodles and the sauce and simmer for 10 minutes.
5. Serve with some grated parmesan cheese. YUMMY!