Welcome to my Website of recipes!

Recipes:

Lasangne reicpe:

Ingredients Meat sauce:

• 3 tbsp olive oil
• celery (sticks, finely chopped)
• 1 onion (finely chopped)
• 1 carrot (around 100g, finely chopped)
• 3 garlic gloves (crushed)
• 140g cubetti di pancetta
• 500g beef (mince)
• 50g pork mince
• 200ml milk
• x2 400g cans chopped tomatoes
• 2 bay leaves
• 1 rosemary(sprig)
• 2 thyme(sprig)
• 2 tsp dried oregano
• 2 beef stock cubes
• 500ml red wine

Lasangne:

• about 400g dried pasta (sheets)
• 50g parmesan(finely grated)

White Sauce (béchamel):

• 1.5l milk
• 1 onion (thickly sliced)
• 3 bay leaves
• 3 clovers
• 100g butter
• 100g plain flour
• good grating of nutmeg

Method:

First, make the béchamel sauce. Put the milk, onion, bay leaves and cloves into a large saucepan and bring very gently just up to the boil. Turn off the heat and set aside for 1 hr to infuse.

For the meat sauce, put the oil, celery, onion, carrot, garlic and pancetta in another large saucepan. Gently cook together until the veg is soft but not coloured.

Tip in the beef and pork mince, the milk and chopped tomatoes. Using a wooden spoon, stir together and break up and mash the lumps of mince against the sides of the pan. When the mince is mostly broken down, stir in all the herbs, the stock cubes and the red wine, and bring to a simmer. Cover and cook for 1 hr, stirring occasionally to stop the bottom catching.

Uncover and gently simmer for another 30 mins-1 hr until the meat is tenderand saucy. Taste and season.

To finish the béchamel sauce, strain the milk through a fine sieve into one or two jugs. Melt the butter in the same pan then, using a wooden spoon, mix in the flour and cook for 2 mins.

Stir in the strained milk, a little at a time – the mix will thicken at first to a doughy paste, but keep going, adding milk gradually to avoid lumps. Bring to a gentle simmer, stirring constantly (if you have lumps, give it a quick whisk). Gently bubble for a few minutes until thickened. Season with salt, pepper and a good grating of nutmeg.

Heat the oven to 180C/160C fan/gas 4. Spread a spoonful of the meat sauce over the base of a roughly 3.5-litre baking dish. Cover with a single layer of dried pasta sheets, snapping them to fit if needed, then top with a quarter of the béchamel. Spoon over a third of the meat sauce and scatter over a little of the parmesan.

Repeat the layers – pasta, béchamel, meat and parmesan – two more times to use all the meat sauce. Add a final layer of pasta, the last of the béchamel and remaining parmesan. Sit the dish on a baking tray to catch spills and bake for 1 hr until bubbling, browned and crisp on top.

Here is the actual website this recipe came from:

• 100g caster sugar
• 100g unsalted butter(softened)
• 2 eggs
• 1tsp vanilla extract
• 30g cornflour
• 300g plain flour
Method: Step 1:

Beat the butter and caster sugar with an electric whisk for 4 mins until light and fluffy. Beat in the eggs, one at a time, then add the vanilla. Whisk in the cornflour and plain flour until the mixture comes together into a dough. Put the dough between two pieces of baking parchment, and roll out to a 6mm thickness using a rolling pin. Chill for 30 mins.

Step 2:

Heat the oven to 200C/180C fan/gas 6. Peel the top layer of parchment off the dough and stamp out circles using a 6cm round cutter (or the shape of your choice). Re-roll any offcuts and continue stamping out rounds until all the dough is used. Transfer the cookies to a second large baking sheet lined with baking parchment, spacing them 2cm apart (you may need two sheets). Bake for 7-10 mins. Leave to cool on the sheet for 15 mins, then transfer to a wire rack to cool completely. Will keep in an airtight container for one week.

Here is the actual website this recipe came from:


click here for recipe!

Chocolate fudge cake recipe:
Ingredients:
• 50ml sunflower oil (plus extra for the tin)
• 175g self-raising flour
• 2 tbsp cocoa powder
• 1 tsp bicarbonate of soda
• 150g caster sugar
• 2 tbsp golden syrup
• 2 large eggs (lightly beaten)
• 150ml semi-skimmed milk
For the icing:
• 100g unsalted butter
• 225g icing sugar
• 40g cocoa powder
• 2½ tbsp milk(a little more if needed)

Method:
Step 1:

Heat the oven to 180C/160C fan/gas 4. Oil and line the base of two 18cm sandwich tins. Sieve the flour, cocoa powder and bicarbonate of soda into a bowl. Add the caster sugar and mix well.

Step 2:

Make a well in the centre and add the golden syrup, eggs, sunflower oil and milk. Beat well with an electric whisk until smooth.

Step 3:

Pour the mixture into the two tins and bake for 25-30 mins until risen and firm to the touch. Remove from oven, leave to cool for 10 mins before turning out onto a cooling rack.

Step 4:

To make the icing, beat the unsalted butter in a bowl until soft. Gradually sieve and beat in the icing sugar and cocoa powder, then add enough of the milk to make the icing fluffy and spreadable.

Step 5:

Sandwich the two cakes together with the butter icing and cover the sides and the top of the cake with more icing.

click here for recipe!