Do You Ever Think There Will Be Peace?In...
Society & Culture1 min ago
Lasagne
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
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
Answers
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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.
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.
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.
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.
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