Recipe: Lasagne

Lasagne

Ingredients:

250g lasagne sheets, pre-cooked according to packet directions

175g mozzarella cheese, grated
For White Sauce

250ml UHT milk

A slice of onion

2 to 3cm piece of carrot, sliced thinly

1 bay leaf

1 sprig fresh parsley

8 to 10 black peppercorns

40g butter

40g plain flour

For Meat Sauce

1 Bombay onion, finely chopped

2 cloves garlic, finely chopped

1 celery stick, finely chopped

75g carrot, finely chopped

400g chicken breast meat, minced

4 tomatoes, skinned and chopped

1 bay leaf

A pinch of dried oregano

Dash of dried basil

Some cooking oil

225ml water

1 tbsp tomato paste

1 1/2 tsp sugar

Salt to taste

Dash of freshly grated black and white pepper

Method:

Combine and cook all the ingredients for the white sauce in a saucepan. Bring to a low simmer for a few minutes. Remove the saucepan, cover and leave aside for 10 to 15 minutes to infuse the milk with the flavours, then strain and discard the unwanted ingredients.

Melt butter over a low heat and add in the flour. Keep stirring and cook for 40 seconds to a minute. Pour in the flavoured milk and stir continuously for 5 minutes until a smooth sauce is formed. Put aside.

Heat oil in a saucepan and fry onion, garlic, celery and carrot until soft. Stir in minced chicken meat. Cook until browned.

Add tomatoes and herbs and continue to cook for 15 to 20 minutes. Stir in water, tomato paste and seasoning. Simmer gently until sauce turns thick.

To make the lasagne, first spread a layer of meat sauce on the base of a rectangular heat-proof dish. Add two to three tablespoons of white sauce. Sprinkle two tablespoons of grated mozzarella cheese over the layer of sauce.

Arrange a lasagne sheet over the layer of cheese. Repeat the layering process until all the ingredients are used up. Finish with a layer of meat sauce, white sauce and mozzarella cheese.

Bake lasagne in a preheated oven at 190° C for 45 to 50 minutes or until the top layer turns golden brown. Serve lasagne hot.

 
 

Comments

Post a Comment

Popular posts from this blog

Recipe: Frog leg claypot rice

Claypot Tien Kai Fun (Claypot Padi Frog Rice) 200g padi frogs ( tien kai ), cleaned and cut into serving pieces 200g fragrant long grain rice, washed and drained 400ml water 1 tbsp oil 1 tbsp sesame oil 1 tbsp shredded ginger 1 tsp chopped garlic A few drops dark soy sauce Marinade (A) 1 tbsp premium oyster sauce 1 tbsp light soy sauce 1/8 tsp salt 1/2 tsp sugar 1/4 tsp pepper 2 tbsp Shao Hsing Hua Tiau cooking wine (optional) 1 tbsp ginger juice 1 tsp sesame oil Marinade (B) 1 tsp salt 1/2 tsp sugar 1 tsp corn oil Garnishing Chopped spring onions and Chinese parsley Chilli strips Method: Season rice with marinade (B) and set aside. Season padi frogs with marinade (A) for 30 minutes. Put rice into a claypot, add enough water and bring to a boil. Cook rice till the water almost dries up. Heat oil and sesame oil in a wok, fry ginger and garlic till fragrant. Add the marinated frogs and fry briskly. Add a few drops of dark soy sauce
Read more

Recipe: Braised Duck Wings and Feet

Image
Ingredients: ------------- 1 kg Duck Wings 1 kg Duck Feet Few Slices of Ginger Dark Soya Sauce Fish Sauce A little bit of sugar (for thickening the soup) 2 tablespoon of Shaoxing Wine Sesame Oil Claypot Method: ------------- Boil hot water and place in all the duck wings and feet to clean away the dirty blood. Heat up the claypot and fry the ginger slices with sesame oil till fragrant. Pour in all the duck wings and feet. Add in the dark soya sauce, fish sauce, sugar and boil it over high heat for about 30 minutes. Turn to low heat and continue braising for 3 hours till the meat becomes tender and soft. Add in the Shaoxing wine and continue on high heat for about 10 minutes more. The dish is ready to be served.
Read more

Recipe: Ba Bao Ya (Eight Jewel Duck)

1 duck, clean weight approx. 1.5 – 1.8 kg 1 tbsp salt 1 tbsp Chinese five-spice powder Enough oil for deep-frying Filling 3 dried mushrooms, soaked to soften and diced 10 dried lotus seeds, soaked for 10 – 15 minutes 1 cup glutinous rice, washed and soaked overnight 100g button mushrooms, diced 1chicken sausage, diced 2 tbsp diced bamboo shoot 2 tbsp diced carrot 10 gingko nuts, shelled 2 tbsp oil Seasoning 1/2 tsp salt 1/2 tsp sugar 1/2 tsp thick soy sauce 1/4 tsp pepper 1 tsp chicken stock granules 1 tbsp light soy sauce 1 tbsp oyster sauce 1 tbsp Shao Hsing Hua Tiau cooking wine 1/2 tbsp sesame oil Thickening 2 tsp corn flour mixed with 2 tbsp water Rub the inside and outside of duck with salt and five-spice powder. Leave duck aside for 1 hour. Heat enough oil in a wok until hot, put in duck and deep-fry until lightly browned. Remove and drain from oil. Heat 2 tbsp oil in a wok. Add both types of mushrooms, lotus see
Read more