I love food. I enjoy trying new recipes and tasting new and exciting things. I’m lucky (and surprised) that I’m not overweight because I eat more than what a person is ‘supposed’ to eat. I love red meat, especially beef, pork especially bacon, and fish as well. I’m not a big fan of chicken although I’ve had incredible chicken dishes. We’ve had a few bad experiences with chicken where it was off, and every time I was the one that opened the packets and discovered it. That smell put me off chicken.
But if I had to choose one dish that is my favourite of all time it is lasagne. The spiciness of the meat combined with the creaminess of the béchamel sauce topped with cheese and I love it when it has crunchy bits on the edges. So good. Just thinking about it makes me drool.
Here is my lasagne recipe.
Fry a quarter pack of finely cut streaky bacon until crunchy.
Add a finely chopped onion and half a green pepper, fry until soft.
Add 500g mince, brown and add garlic.
Add half a packet of minestrone soup (very important)
If using dried herbs add basil and/or oregano now (if fresh add later)
Pour in a bit of red wine or sherry. If I don’t have either I use a bit of Coke or just water.
Add small tin of tomato paste and two tablespoons of tomato sauce (alternatively a can of chopped tomatoes, but my husband doesn’t eat tomatoes so I go with the paste.
Grind in a bit of pepper
If I feel like it I sometimes add a bit of chutney
Pour some water in to get it nice and saucy.
Taste and decide if it needs some salt (it shouldn’t)
While this is cooking make a white sauce (and preheat oven to 180 degrees Celsius)
For my white sauce I use equal amounts of flour and margarine.
Melt 4 tablespoons of margarine.
Stir in 4 tablespoons of cake flour.
Slowly add milk until it’s the consistency you want.
I add a little grated cheese in, but it is not necessary. If the meat is very salty I’ll skip the cheese here and less salt in here.
Add a pinch of salt and paprika/cayenne pepper to the white sauce
If using fresh herbs add it now to the meat sauce. Make sure your meat is quite saucy and the white sauce not too thick, otherwise the lasagne sheets are chewy. Layer a dish with meat, lasagne sheets and sauce and repeat. Put some grated cheese on top, and if you feel like doing something extra mix a bit of breadcrumbs into the grated cheese. For my cheese I usually use Gouda mixed with a small amount of freshly grated Parmesan. Bake for 30-40 minutes