Lasagne

tinkerbell23 | 16:36 Wed 06th Jun 2012 | Food & Drink

36 Answers

Whats your recipie!?

Has to be good now!! Im cooking for the new man hostage.....!

So if i use it, and its rubbish and i get dumped....im coming to look for you LOL

Xxxx

Haddock

Appointment with age UK tomorrow.

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Gavmacp

Another option is meat balls. My wife makes it from a Delia recipe, I think it is from her winter book. Bloody lovely.
This is making me hungry!!

Gavmacp

Hungarian goulash Is another idea. You do not have to buy expensive cuts of meat. Slow cooker gives the sauce a deep rich taste with the smoked paprika.

Tilly2

Pasta, Sainsbury's sell Italian Sausages in the pre packed section but they're quite expensive 'Taste the Difference' ones.

tinkerbell23

Question Author

Sounds brill gav!!! Making me hungry too!!!!

Aww fab ill check supermarkets xx

Gavmacp

Dear Tinks,
This is from my mummy she said not to put that many fennel seeds in.
600g salmon
5ml fennel seeds
60ml grated cheese
250mlfish stock
25g Butter
salt and pepper

250mlFairly runny bechamel sauce

Cut salmon into thin slices - a very sharp knife with
finely serrated blade is best for this delicate job.
Remove all the bones.
Butter an ovenproof dish and place strips of past into
the base.
Now build up layers of white sauce, a few fennel
seeds, the salmon, pepper and salt, and then another
layer of pasta.
Pour over the fish stock and then sprinkle over the
cheese. Cook in a hot oven until the fish stock has
been almost completely absorbed. Serve hot.

Time: Preparation 40 minutes; cooking approx. 35min.
Serving idea. This lasagne can be served with a cream
sauce made by gently heating a little cream with 5ml
of fennel seeds. The Lasagne should be slightly crisp
and golden on top - if necessary place the dish under
the grill for l minute.

I use less fish stock - you can add more later if
required. Cover dish first half of cooking to stop
pasta burning. I found 5ml fennel seeds too much;
recommend 6 or 7 seeds, but it's up to you. Cut off
corners of pasta to pour in stock.

Gavmacp

Here is another one I bet you did not know I was such a culinery genius!!!!
CHICKEN WITH APPLES AND CIDER

13 January 2009

18:20

Ingredients

2 tbsp oil

4 boneless skinless chicken breasts

1 onion, cut into wedges

2 eating apples, such as Cox's

peeled, cored and each cut into

8 wedges

300ml/½ pint dry cider

150ml/¼ pint chicken stock

Rice or mashed potato, to serve

Takes 35 minutes • Serves 4

1 . Heat the oil in a large frying pan and fry the chicken breasts for 3-4 minutes on each side until golden. Remove from the pan and set aside. Lower the heat slightly and add the onion. Fry, stirring, for 2-3 minutes until tinged brown. Add the apple and cook over a high heat for 5 minutes until golden.

2. Still over a high heat pour in the cider and bubble for 2 minutes to reduce slightly. Add the stock, stirring to scrape the bits from the bottom of the pan. Lower the heat.

3. Return the chicken to the pan, cover and simmer for 5 minutes until it is almost cooked. Remove lid and simmer for 5 minutes until it is almost cooked. Remove lid and simmer for 3-4 minutes to thicken the sauce a little. Season and serve with rice or mashed potato.

Per serving 269 kcalories, protein 34g, carbohydrate 12g, fat 7g,saturated fat 1g, fibre 2g, added sugar none, salt 0.36g.

Gavmacp

Starter
Roasted peppers with mozzarella and pesto.
Had this recently at a friends bloody lovely!!!!!!!!!!!!!!!!!!!!!!!

Gavmacp

That is that I am done!!
The chicken with cider is blooming lovely but the salmon lasagne is quite unique. You cut the salmon long ways which I could not do. Went to a good fishmonger who did it for me.
I hope you have a lovely night!!!
Much Love,
Gavin

pastafreak

Tilly-I've tried those...while nice enough- they are nowhere near the real thing.

tinkerbell23

Question Author

Aww gav. The salmon does sound strangey my mum would probs like it! Saying that im determined to eat more seafood!

Thanks for the time you have taken guys to type to me!!! Watch this space xxxxxxxxx