Monthly Archives: January 2011

Lasagne, yummy!

Just a quick one today as I have been asked for this recipe quite a bit recently, so here goes:

Ingredients, Mince :

  • 800g Lean Beef Steak Mince
  • 1 Small red onion diced
  • 1 Small white onion diced
  • 3 Carrots grated
  • 4-6 Cloves of garlic chopped or crushed ( reduce or increase garlic to your own taste)
  • 2 Tins chopped tomatoes
  • ½ – 1 Tube tomato puree
  • Worcestershire sauce
  • Dried oregano
  • Dried basil

 

Method:

  • Sweat the onions, carrot & garlic in the pan for a few minutes until softened.
  • Add the mince, and combine well with the garlic, onion & carrot and cook over a medium heat until cooked through.
  • Add aprox. 1-2 tsp of Worcestershire sauce and crumble in the oxo cube. Stir well.
  • Add the tinned tomatoes, about half of the tomato puree and leave to simmer gently.
  • Sprinkle in the dried herbs and stir well.
  • Leave on a really low heat while you make the white sauce, stirring occasionally.

 

Ingredients, Bechamel Sauce:

  • 3oz Butter ( unsalted)
  • 3oz Plain Flour
  • 1 & ½ Pints of milk
  • 

Method:

  • Put the butter and flour in the pan and melt over a very low heat, stirring until you form a rue.
  • Remove from the heat and gradually stir in half of the milk.
  • Return to a med heat and add the rest of the milk, stirring continuously.
  • Add salt & pepper to taste.
  • Keep stirring until the sauce has reached your desired consistency ( I like it like good custard – not too runny, not too thick).
  • Switch off heat and assemble lasagne as quickly as possible.

I use aprox 8 sheets of fresh lasagne for the following construction:

  • Cover the bottom of the lasagne dish with a good layer of mince.
  • Cover with Lasagne sheets ( you may need to trim them to fit, which is easy done with scissors or by folding)
  • Pour over one third of the bechamel sauce and spread to cover all the pasta.
  • Repeat the mince, pasta, sauce and then repeat again.
  • Top with grated cheese and black pepper.
  • Pop in the oven for about 20 mins on gas 7.

 

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Introducing Jock!

Well, first things first – Happy New Year!

This is the first real chance I have had to come on and upload the pictures of that wee surprise I was telling you about.

His name is Jock. He is a bear made from an exclusive tartan that represents my home town. My Dad was born there. He has lived and worked there all of his life. So, it seemed only fitting that I make this bear for his 61st Birthday on Hogmanay 2010.

Jock was named by my Dad and took less than 24  very hectic hours to make .  I am very, very happy with him and think he turned out rather well – even if I do say so myself!!

Dad reads my blog from time to time, so I’d love to hear what you think so he can have a wee look at what the world thinks of his very special bear.

Anyway, enough rambling from me! Introducing Jock………

And in his new home….

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Filed under Fabric obsessions, Harry & Rosie - the bear and the cat, Sentimental Old Me