Lasagna recipe

STEP 1

• 200 g pre-cooked lasagne sheets
• 70 g grated parmesan
• 1 recipe for Bolognese sauce or 1 tin of tomatoes puree
  
• 380 ml milk
• 45 g butter
• 3 tbsp flour
• salt and pepper
• 1 baking dish
• 2 saucepans
• 2 spoons
• 1 wooden spoon
• 1 whisk
• 1 tea towel
• 1 tray
• 1 bowl

1. Step 2: Prepare the lasagne

   Preheat the oven to 200ºC, that's 400ºF or gas mark 6. Put the sheets of pasta into a large bowl and cover them with warm water. Make sure they're all submerged. Leave them to soak for 5 to 10 minutes.

2. Step 3: Warm the milk

   To begin making the béchamel sauce, pour the milk into a small saucepan and let it heat until warm, not boiling.

3. Step 4: Make the béchamel sauce

   Place the other saucepan over a medium heat and add the butter. When it has melted, add the flour and mix well until smooth. Just before it starts to turn brown, slowly add the milk. Using the whisk, stir continuously until the sauce begins to thicken.

4. When thick, season with salt and pepper. Then give it one further whisk and remove from the heat.

5. Step 5: Dry the lasagne

   Remove the lasagne sheets one by one from the water and place them onto a tea towel. Then turn them over to pat them dry on both sides. You may need to do this in batches to finish drying all of the lasagne.

6. Step 6: Make the lasagne

   Start by layering lasagne sheets on the bottom of the baking dish. Next, cover with half of the Bolognese. Then spoon over some béchamel sauce, and finally, sprinkle with parmesan cheese.

7. Now repeat the process: the lasagne, followed by the rest of the Bolognese, then the béchamel sauce and finally the parmesan cheese giving it a generous topping.

8. Step 7: Cook the lasagne

   Place the baking dish in the centre of the oven. Cook for about 20 minutes.

9. Step 8: Serve

   When the parmesan has turned golden brown, remove the lasagne from the oven and allow it to sit for at least 15 minutes before serving. Lasagne is delicious served alone or it can be accompanied by a freshly made green salad.

* kalau sekira nya malas kan buat cream nya, beli ja cream dlm kotak mcm President cream or yg dlm packet plastic.
* Sekira nya inda terdapat grated parmesan boleh d ganti dengan 1 kotak Cheese Kraft.
* Mun nda paham cara buat boleh refer arah post tittle 'Lasagna That We Bake'.

Lasagna That we bake

Tuesday 16th Feb 2010

500g Minced Meat & 1 Tin of Puree Tomato.
1 Box of Lasagna
1 Packet of Cream or Homemade Cream (Melt Butter with warm 350ml milk & 3 spoon of Flour)
1 Box of Cheese

Minced Meat & Tomatoes puree

Than Layer with cream

Grate the cheese on top the cream ( Mcm Chef dlm gambar ni buat)

Then repeat again put the lasagna on top of the cheese..

Our Lasagna

Oven baked Macaroni Cheese

Date: Friday 30th Oct 2009.

Today we cooked simple oven baked pasta and my own recipe.

ingredients: 500g Pasta (boiled & any kind type of pasta elbow, macaroni but I mixed macaroni with penne pasta)
250g minced beef
1 big onion
2 garlic
Oil for cooking
2 spoon cream cheese
cheddar cheese shredded
250ml Milk ( fresh milk or dutch lady full cream)
Salt & pepper

Preparation & cook:
Boiled the pasta with add salt
fry the big onion & garlic with cooking oil
put the minced beef until cooked.
Add the pasta & cream cheese into the minced beef & mix well.
Last add milk, salt & pepper.

Grease the baking pan with butter.
Put all the cooked pasta into the baking pan.
top the pasta with the cheddar cheese shredded on top of the pasta & put the pasta into the oven or you can top it with chili sauce before top it with the cheese for 45min at 180 degrees.

I have to divide into 2 section. The one side with chili sauce & the other without it. Because of Adriana the one who eating without chilli sauce on top of it.
Below: Finishing with cheddar cheese on top.

Oven baked pasta cooked after 45min.

Black Forest CupCakes Part 3

If you do not have Kirsch or Cherry Brandy DO NOT make these....the recipe has to have it to make it tasty.

For the Cakes:

1 2/3 cup all-purpose flour

2 tsp baking powder

1 tsp salt

2/3 cup unsweetened cocoa powder

1/2 cup unsalted butter, room temperature

1 1/2 cups sugar

2 eggs

1 1/2 cups milk

1 tsp vanilla extract

1/2 cup Kirsch or cherry brandy

Filling and Frosting

1 cup heavy whipping cream

1 cup powdered sugar

1/2 tsp vanilla extract

1 TBSP kirsch or cherry brandy

1 can pitted cherries,

drained grated dark chocolate

for sprinkling

1. Preheat oven to 350F

2. Mix flour, baking powder, salt, and cocoa together and set aside.

3. Cream the butter and sugar until light and fluffy. Add eggs, one at a time, mixing well after each addition. Alternately add flour mixture and milk. Add vanilla a beat well.

4. Spoon batter into cupcake papers, filling cups about 2/3 full. Bake for 25 minutes or until a tester inserted into the center comes out clean. Remove from oven and cool.

5. When cupcakes are cool, unmold, cut into half or in thirds, and sprinkle with cherry liqueur.

6. To make the filling and frosting: In a large bowl, whip the cream until it forms soft peaks. Add sugar, vanilla, and kirsch. Beat until stiff. Spread layer(s) of cake with half the filling. Press cherries into whipped cream before adding next layer. Save enough cherries to decorate cupcakes. Frost top and sides of cupcakes with whipped cream. Decorate with remaining cherries. Sprinkle grated chocolate over cupcakes.

Another Simple Black Forest CupCake Recipe Part 2

Here's what you need:
1 package 2-layer chocolate cake mix

1 package cream cheese, softened

1 egg, lightly beaten
2 tablespoons sugar

1 can cherry pie filling, divided

1 1/2 cups whipped topping

Here's how to make it:
Preheat oven to 350. Prepare cake batter as directed on package; set aside. Mix cream cheese, egg, and sugar until well blended.Remove 3/4 cup of the pie filling for garnish; set aside. Spoon 2 Tbsp. of the cake batter into each of 24 paper lined medium muffin cups. Top each with 1 Tbsp. each of the cream cheese mixture and remaining pie filling. Cover evenly with remaining cake batter.
Bake 20 to 25 minutes or until a toothpick inserted in centers comes out clean. Cool 5 minutes; remove from pans to wire racks. Cool completely. Top cupcakes with whipped topping and remaining pie filling just before serving.

Black Forest CupCake Recipe Part 1

Lazy persons' Black Forest Cupcakes

Inspired by Nigella's Chocolate-Cherry Cupcakes

12 bun muffin tin

Cupcakes:

125g soft butter

100g dark chocolate, broken

300g bottled sour cherries (mine came from Slovenia and cost all of $3!)

pinch salt

2 large eggs, beaten

150g self-raising flour

Icing:

100g dark chocolate

100ml double cream

few spoonfuls cherry juice

whipped cream

12 cherries to top

Preheat oven to 180c/gas mark 4

Put the butter in a heavy-bottomed pan on the heat to melt.

When nearly completely melted, stir in the chocolate.

Leave for a moment to begin softening, then take the pan off the heat and stir with a wooden spoon until the butter and chocolate are smooth and melted.

Puree the cherries and juice in a food processor, or similar, until roughly chopped.

Now add the cherries, sguar, salt and eggs.

Stir with a wooden spoon and when is all pretty well amalgamted stir in the flour.

Scrape and pour into the muffin papers in the their tin and bake for 25 minutes.

Cool in the pan on a rack for 10 minutes before turning out.

When the cupcakes are cook, break the chocolate for the icing into little pieces and add them to the cream in a saucepan.

Bring to the boil, remove from the heat, let cool, and then whisk - electronically is much better - until thick and smooth.

Ice the cupcakes, top with a dollop of whipped cream and stand a cherry in the centre of each. Makes 12.

Black Forest CupCake Recipe

Black Forerst Cupcake Recipe

Ingredients
15 oz (425g) can pitted cherries (sweet) in syrup
4 oz (100g) bittersweet (dark) eating chocolate - coarsely chopped
5½ oz (165g) butter - coarsely chopped
11 oz (11/3 cup, 295g) superfine(castor) sugar
2¼ fl oz (¼ cup, 60ml) cherry brandy
5 oz (1cup, 150g) all-purpose (plain) flour
2 tblsp self-raising flour
2 tbls cocoa powder
1 egg

Decoration
6 fl oz (2/3 cup, 160ml)
thickened cream, whipped
2 tsp cherry brandy
4 oz (100g) block of bittersweet (dark) eating chocolate

Method
1. Pre-heat the oven to 335oF (170oC).
2. Line a 12 cupcake pan, with cupcake papers.
3. Drain the cherries and reserve the syrup.
4. Take ½ cup of cherries and ½ of syrup and process in a food processor, until smooth.
5. Cut the remaining cherries in half and reserve. Discard the remaining syrup.
6. Place the chocolate, butter, sugar, brandy and cherry puree into a saucepan. Over a low heat, stir until chocolate has melted.
7. Pour into a large bowl and allow to cool for 15 minutes.
8. Whisk in sifted flours and cocoa.
9. Then wisk in the egg.
10. It will be runny - but that is correct.
11. Divide the mixture evenly between the cake cases. You will probably find that you fill the cases close to the top (don't worry, they don't rise a lot).
12. Bake for 40-45 minutes until firm to touch.
13. Allow to cool for a few minutes and then transfer to a wire rack.

Decorate
1. Allow cakes to cool completely.
2. Mix the brandy into the whipped cream.
3. Top each cake with some of the remaining cherry halves.
4. And top this with some of the cream.
5. Using a vegetable peeler, scrap along the side of the block of chocolate to create curls. (You made need to clean the peeler from time to time.) And decorate the top of each cake.

Notes
Makes 12 cakes. Allow to cool slightly and serve with extra Raspberries and whipped cream.