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Gettin' busy in the kitchen
Aug. 21st, 2006 01:42 pmYesterday, I decided to do something that Steve has been requesting for a while.
I taught myself to make lasagne.
The last time I saw a lasagne put together was probably about 12 years ago - Mum did one when I was in year 9 or so, and it was a school day, so I really only saw the final layer assembly. Hmm. Not much memory to go on.
Fortunately, my new cookbook, the silver spoon, had a recipe for bolongaise lasagne in it. So I followed that, sort of. Mostly, anyway. It recommended using passata, which I didn't have any of, so I substituted normal tomato paste. I also threw in a jar of pasta sauce and a tin of crushed tomatoes, and a few shakes of various herbs and spices, because I thought the recipe would be a bit bland as specified. I put some mustard in the bechmel sauce, because well, I like mustard in it. And some cheese. Because there is no such thing as too much cheese. Some fresh pasta sheets and an hour later, I had a saucepan of white sauce, and a saucepan of red meat sauce. Some assembly later, and into the oven it went.
Half an hour passes...
And the verdict is: lasagne for teh win!
:D
It turned out pretty well, although I think it could have benefited from some more forethought and fresh cooked tomato sauce (cooked for at least 5 hours to get that nice tomato thing happening), and maybe more in the way of sides. Some garlic bread, maybe, or more veges (all I had was broccoli).
Hmm ... I have some extra mince, and some extra pasta sheets ... canneloni sounds like a plan!
I taught myself to make lasagne.
The last time I saw a lasagne put together was probably about 12 years ago - Mum did one when I was in year 9 or so, and it was a school day, so I really only saw the final layer assembly. Hmm. Not much memory to go on.
Fortunately, my new cookbook, the silver spoon, had a recipe for bolongaise lasagne in it. So I followed that, sort of. Mostly, anyway. It recommended using passata, which I didn't have any of, so I substituted normal tomato paste. I also threw in a jar of pasta sauce and a tin of crushed tomatoes, and a few shakes of various herbs and spices, because I thought the recipe would be a bit bland as specified. I put some mustard in the bechmel sauce, because well, I like mustard in it. And some cheese. Because there is no such thing as too much cheese. Some fresh pasta sheets and an hour later, I had a saucepan of white sauce, and a saucepan of red meat sauce. Some assembly later, and into the oven it went.
Half an hour passes...
And the verdict is: lasagne for teh win!
:D
It turned out pretty well, although I think it could have benefited from some more forethought and fresh cooked tomato sauce (cooked for at least 5 hours to get that nice tomato thing happening), and maybe more in the way of sides. Some garlic bread, maybe, or more veges (all I had was broccoli).
Hmm ... I have some extra mince, and some extra pasta sheets ... canneloni sounds like a plan!
