Lasagna

Lasagna is such a comforting meal. It's time consuming to prepare but if you assemble it early in the morning then put it in the fridge, all you need to do is heat it in the evening and dinner is ready. Just perfect for a Saturday or Sunday when your day is spent taking kids to soccer, ballet, swimming etc..... Makes great leftovers or freeze for another day.

Meat

500g minced beef

1 onion diced

1 clove garlic crushed

3 or 4 slices of bacon chopped

1 carrot diced

2 sticks celery diced

1 cup red wine

1 bottle tomato passata or your favourite tomato pasta sauce

2 tablespoons tomato paste

1 teaspoon mixed Italian herbs

Salt & pepper to taste

Bechamel

50g diced butter

4 heaped tablespoons plain flour

1 litre milk

Salt & pepper to taste

Assemble

1 packet fresh lasagna sheets

500g grated tasty cheese

In a fry pan, cook the onions in a little oil until starting to soften. Add the bacon and cooked for another minute. Add the mince & garlic and cook until the mince is browned. Add the carrot & celery. Cook for another minute. Add the wine, herbs, tomato passata & tomato paste. Cook on a slow simmer until the carrot & celery is tender (about an hour). Season with salt & pepper.

In a saucepan, melt the butter until just dissolved. Add the flour and stir to form a paste. Add the milk and whisk until all the flour has gone. Continue to stir over a medium high heat until the sauce thickens. Season with salt & pepper.

Assemble the lasagna as follows:-

Pasta Sheet

A thin layer of meat

A thin layer of bechamel

A thin layer of cheese

Pasta Sheet

Continue until you have used all your pasta sheets. On top of the last sheet, place a thin layer of bechamel and top generously with cheese.

Bake in the oven at 180deg for 45mins to 1 hour.

Veal Schnitzel with Avocado & Mustard Hollandaise

This is an absolute family favourite. However it's not for the faint hearted as it's very rich! I only make it maybe once or twice a year but would have it every week if I could. No photo just yet but will post one eventually. Serve with a salad or green veges and mashed potato.

Schnitzels
4 Veal Schnitzels pounded very thin
1 cup plain flour
salt and ground black pepper to taste
2 eggs
1/2 cup milk
2 cups bread crumbs (fresh or dried)
1/4 cup chopped fresh parsley
2 avocados - peeled, pitted and sliced

Mustard Hollandaise
3 egg yolks
1 tablespoon lemon juice
salt and pepper to taste
1 heaped tablespoon Dijon mustard
100g butter, melted

Coat the Schnitzel lightly with flour seasoned with salt and pepper. Dip Schnitzel into lightly-beaten eggs, then coat with combined breadcrumbs and parsley, pressing on firmly. Place Schnitzel on to tray and refrigerate until ready to cook.

In a large frying pan, heat oil over medium-high heat. Cook Schnitzel until golden brown and cooked to desired doneness. Remove from pan and keep warm.

In a metal bowl, whisk together egg yolks, lemon juice, salt, pepper, mustard and 2 tablespoons of melted butter. Place the bowl over simmering water, and stir until sauce starts to thicken. Slowly whisk in the remaining melted butter and remove from heat.

Place Schnitzel onto serving plates, place slices of fresh avocado on each steak and spoon the Mustard Hollandaise over each one.

TIP: when making the Hollandaise, don't let the bowl touch the water underneath. Also, keep the heat medium as if it's too hot the sauce will split. If it does split don't worry. Place the bowl in some iced water and keep stiring. It will eventually come together again.

Old Fashioned Lemon Pudding

This is just the best! I always have the ingredients on hand so can usually whip this up if a dessert is suddenly needed. It's a very light souffle cake with a rich lemony sauce. Just perfect after any meal as it's not too heavy but has the right amount of richness to satisfy any sweet tooth. This needs to be baked in a Bain Marie so make sure you have 2 baking dishes where the smaller one can fit inside the larger one.

4 eggs, separated
1/3 cup lemon juice
1 teaspoon lemon zest

1 teapoon vanilla
50g soft butter
1 cup castor sugar
1/2 cup sifted plain flour
pinch salt
1 1/2 cups milk

Beat together egg yolks, butter, sugar, lemon juice, lemon rind and vanilla until thick and creamy.

Add the salt to the flour, and add alternately with milk to the yolk mixture, beating well after each addition.

In a separate bowl, beat egg whites until stiff.

Add the egg whites into batter on the very lowesy speed of electric mixer until just combined. Pour into a baking or pie dish.

Place a pan of hot water in the oven and set the baking dish into the pan (the water should come at least half way up the dish). Bake at 180 degrees C for 40 minutes or until cake is puffed and golden.

Chicken Tagine

This recipe is based on Neil Perry's but with a few changes. I cook this in a standard casserole dish but if you have a Tagine even better. Serve with couscous or rice.

Marinade Paste
1/2 red onion
1 clove garlic
zest of 1 lemon
juice of half a lemon
1 bunch corriander
1 bunch parsley
1 heaped tablespoon of Moroccan Seasoning (I use one from Herbies)
2 chicken breasts cut into chunky pieces

Tagine
1/2 red onion sliced
1 carrot chopped
1 sweet potato or 1/2 butternut pumpkin chopped
2 tablespoons honey
1/2 cup water
2 cups Chicken Stock
300g pitted prunes
2 preserved lemon quarters (again I use Herbies) with flesh & pith removed and finely diced into very small pieces

Either finely chop by hand or in a food processor all marinade paste ingredients (except the chicken). Coat the chicken pieces with the paste and marinate in the fridge for at least 6 hours.

In a frypan, brown the chicken pieces on all sides in a little oil and place in a casserole dish. Deglaze the pan with 1/2 cup of water and add to casserole. Then add the carrot, sweet potato or pumpkin, onion slices, honey and half of the preserved lemon to the dish. Add the chicken stock. Cover the dish & cook in the oven at 180deg for 40mins. Remove and add the prunes & the other 1/2 of the preserved lemon. Return to the oven uncovered and cook for a further 20 -30 mins or until the chicken & veges are tender.