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.
First Recipe trying out my new oven. Baked perfectly and tasted even better….lol!
225g Black Treacle
255g Soft Light Brown Sugar
2 eggs, beaten
350g plain flour
2 tsp ground cinnamon
1 tbsp ground ginger
1 tsp bicarbonate of soda
250ml warm milk (I used semi-skimmed)
- Melt together Treacle, sugar and butter, mixing all the time
- Remove from heat and mix in the eggs
- Sieve flour into a large bowl, add the salt, cinnamon and ginger and mix together until combined
- Mix bicarbonate soda to warm milk then slowly add to the mixture and mix well
- Line a 10″ square baking tin and grease
- Pour mixture into tin and bake in the oven. I used my new Cake function, if you don’t have this then bake 140 deg for about 1-1.5hrs. Test with a knife, if it comes out clean its ready.
- Serve with some warm custard or ice cream.
I was so excited yesterday, got my new Hotpoint oven and Combi microwave fitted. It looks absolutely brilliant, the new black glass design is very stylish and minimalistic looking, perfect in my kitchen. Hotpoint Award winning oven range
You guessed it………I got to work straight away on baking a cake, the oven has automatic recipe settings where you select the type of food and the oven works out the time, temperature and cooking method by sensing……….genius. My cake came out perfect……check out my recipe here. Sticky Ginger Cake
Oh……I do love a good curry on a Friday! Years ago it was always a takeaway or always had to have meat in it, not anymore. This little curry is a taste sensation, full of flavour and full of vitamins, more importantly nice n healthy too.
I served with my homemade Chapti’s too…..who says a curry can’t be healthy?
80g Green Split peas (soaked overnight)
80g Pearl Barley
100 g spinach – fresh
200g chopped tomatoes
1 red onion – finely chopped
1 clove garlic – finely chopped
1 tbsp Masala Paste
150ml veg stock
tbsp oil/spray oil
- Heat oil in a wok and add in onions and garlic, cook for about 1 – 2 mins until onions are soft.
- Stir in masala paste and cook for further 1 min.
- Stir in tomatoes, stock, split peas and barley, mix through and bring to boil then simmer for about 30 mins.
- Stir in spinach and simmer for further 1 min
- Serve with some chapati or which ever you like. Yum!
This is becoming massive over social media, so I decided to give it a go with my own little twist. My curiosity was getting the better of me. I have to say it did just taste like egg , the texture was strange but very pleasant.
2 eggs – separate white from yolk
pinch salt & pepper
1/2 tsp smoked paprika
1/2 tsp dried chilli flakes
- Preheat oven to 230 deg and line a baking tray with non stick paper
- Whisk up the egg whites only (separately), with the salt, pepper and chives until stiff
- Spoon out the whites onto the baking paper and make a circle shape, flatten the middle to make a slight well.
- Sprinkle the paprika onto the egg whites
- Bake in the oven for approx 3-4 mins
- Remove from oven then gently put the egg yolk in the middle and sprinkle with chilli flakes.
- Bake for a further 2-3 mins
I visited the Springfest Food & Drink Festival at Loch Lomond Shores last week and was blown away by all the different flavours from different countries. More importantly it was great to see some new flavours and ideas being created.
One of the items I picked up was Curry Rock Salt by flavour magic something different. I decided to try it with my kedgeree recipe but adding the curry salt in and seasoning the eggs with the curry salt and WOW, what a taste sensation, it was delicious. I bought other flavours too so I’m now excited to try them out too.
I just love omelettes, one of my favourite quick and healthy meals, breakfast, lunch or dinner its one of those versatile foods and always staple ingredients in your cupboard. You can pretty much put anything in an omelette and it’ll taste great.
This is one of my favourites:-
6 cherry tomatoes – halved
handful of spinach
1 mushroom sliced
Salt & pepper to taste
- Lightly oil frying pan
- Add in tomatoes, mushroom and spinach, cook for a minute
- Whisk up eggs with seasoning and pour over, cook on medium heat for about 4-5 mins or until bubbling, turn and cook for 1 min more.
- Serve. Yummy!
Here are my other favourites:-
Tomato and avocado
Ham & mushroom
Cheese & Ham
Spinach and bacon
Haggis and tomato
Spring onion & Feta cheese
Avocado and mushroom
Sundried tomato and Chorizo