“The clever cat eats cheese and breathes down rat holes with baited breath.”
W. C. Fields
W. C. Fields
Chicken Mince
Ingredients:
750gms minced chicken (of thigh tenders)
1 onion, finely chopped
5-6 cloves garlic, finely chopped
Handful of fresh herbs (I used oregano & basil)
Olive oil
Red chili flakes, salt & pepper
750gms minced chicken (of thigh tenders)
1 onion, finely chopped
5-6 cloves garlic, finely chopped
Handful of fresh herbs (I used oregano & basil)
Olive oil
Red chili flakes, salt & pepper
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Saute onion & garlic in oil till pink. Add chili flakes, saute, followed by chicken mince, Stir fry on high flame till almost dry. Add fresh chopped herbs, season with salt & pepper & continue to cook till dry. Reserve in bowl.
Ingredients:
500gms tomatoes; quartered & blended with skins
1 onion, chopped
4-5 cloves of garlic, chopped
Red chili flakes
2-3 tsps of oregano/Italian herbs
pinch of sugar
salt & pepper to taste
Method:
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Heat 1-2 tbsps of olive oil in pan. Add onion & garlic, red chili flakes & oregano & simmer till oil gets flavoured (4-5 minutes). Be careful the garlic doesn’t brown.
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Add the tomatoes, pinch of sugar, salt & pepper. Cook on medium heat till sauce thickens. Reserve .
Note: I used very little bit of tomato sauce in every layer. You can double this recipe if you’d like your lasagna more tomatoee.
Bechamel (White Sauce)
Ingredients:
1/4 cup white butter
1/2 cup flour
3 3/4 cups milk
Salt & pepper to taste
Fresh grated nutmeg
Parmigiana Romano (optional)
Method:
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Melt butter in pan. Add flour & whisk continuously for 2-3 minutes. Slowly pour in milk, whisking constantly, till fully incorporated. Stir continuously to avoid forming lumps. Cook on high heat, stirring constantly till it thickens. Add salt & pepper to taste. Grate in nutmeg, mix well & reserve. The sauce will thicken a bit as it cools.
Homemade Ricotta Cheese
as adapted from Baking Obsession
Ingredients:
2 liter whole milk
200ml 25% low fat cream
½ tsp salt
¼ cup fresh lime juice (form 5-6 small limes)
2 liter whole milk
200ml 25% low fat cream
½ tsp salt
¼ cup fresh lime juice (form 5-6 small limes)
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In a large pot combine the milk, cream, and salt. Heat over medium heat, stirring occasionally to prevent the bottom from scorching, till the thermometer registers 180F.
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Add the lime juice, stir. Reduce the heat to low and continue heating the mixture until the curds form (not just milk curdles – it happens immediately after the lime juice added, but when the whey separates and the curds are obvious). But by all means, DO NOT let the mixture come to the boil.
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Remove from the burner and let it stand for a little while (for about 15 – 20 minutes) to cool slightly. Meanwhile, line a sieve with several layers of cheese cloth. Set the sieve over a large bowl (if you plan to keep the whey) or over the sink (if you plan to discard the whey). Transfer the cheese into the lined sieve and drain for about an hour (or longer, if you plan to use the ricotta as a filling in pies or pastries, or if any particular recipe specifies so).
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Transfer the cheese into a lidded container and store in the refrigerator. Consume within two days. The ricotta will firm up after several hours of refrigerating.
- I like to make a firm ricotta when I make lasagna, so I can grate it.
(The lasagna recipe is enough for 8-10 servings. You can halve it if you like. Else make the whole portion , & freeze 1/2)
LAYERS
Begin with a thin tomato sauce on base…
& then …Lasagna , Tomato sauce, Ricotta, Mince, Bechamel, Lasagna, Tomato Sauce, Ricotta, Mince, Bechamel, Lasagna, Bechamel, Ricotta, Mozzarella…
Bake at 180C for 30 minutes covered tightly with foil. (You can cool and refrigearate this at this point for use later). Remove foil & bake open for 10 minutes, till the top is bubbly & light brown.
We had these Peach & Cherry Crisps for dessert that day. You can find a similar recipe here. The recipe is for Apricot & Cherry Crisps. I try & use whichever stone fruit is available.
