Sunday, November 20, 2011

Lasagna Bolognese

Lasagna with rich beef red sauce, easy to be done and delicious too. You can freeze trays if you would like to and they can sit for up to 3 months in the freezer - a very quick lunch to grab from the freezer and heat up in the oven.


3 tbsp oil
1 onion diced

3 garlic clove minced

500gr minced meat

2 carrots shredded

1 cup of green peas

1 green pepper

1 red pepper (optional)

4 tbsp tomato paste


Dried or fresh basil - chopped

Bechamel sauce
1L milk

4 tbsp flour

2 tbsp butter



Lasagna box

Mozarella cheese


If you buy the lasagna that needs to be boiled first, do so before anything following the instruction. If you buy the one that does not need to be cooked then leave for later use.

Heat oil in a deep pan, and add the meat with the onion and garlic. Cook for around 10 min. Once cooked, add carrots, green peas, green pepper, red pepper. If you want you can add mushroom, even corn. Cover and let it cook for 8 minutes. Add salt and basil plus the tomato sauce with around 1 cup and half of water. Let cook for 2 minute and turn off.

For the bechamel, I mix the flour in the cold milk and bring to boil. Then add the butter and the nutmeg plus the salt. Super easy.

Before assembling the lasagna, heat oven to 200 degrees C.

For assembly, put a little of bechamel at the bottom, then layer of lasagna, then bolognese sauce, bechamel, pasta, bolognese, bechamel, and so on. At the end, pout mozzarella cheese on top.

Bake for 30 minutes, and stick a fork to see if the lasagna has been cooked in case you used the type that doesn't need to be cooked. If its soft, bring to broil to allow the cheese to have this brown beautiful color.


Thursday, November 3, 2011

Potato Gratin


1kg potatoes
2 cups of milk
1 1/2 tsp salt
Grated nutmeg
1 clove of garlic - mashed (you can omit this if you don't want garlic in it, but it gives nice taste)
2tbsp AP flour
3 tbsp of finely chopped green onion
1/2 cup of heavy cream
Shredded mozzarella cheese for topping


Peel potato, wash them and slice them evenly measuring 5mm.

In a pan pour the milk, salt, nutmeg, mashed garlic, and flour - whisk them, and bring to boil until thickens.

Scrub a baking form with butter, and put at the bottom a line of potatoes. Organize them nicely so that the finishing product turns out nice! So a line of potato, sprinkle green onion, put half of the cream on it then put the milk mixture on it, and continue doing another layers until done.

Once all layers are done, bake at 220 C, covered with aluminum foil for around 20min (Pinch the potatoes with a tooth pick to see if its done), then take out the foil and sprinkle the cheese. Bake another 5 minutes.

Delicious, and simple!


Wednesday, November 2, 2011

Tuna and Shrimp Dip

I learned this recipe from a Portuguese friend, and we were shocked how good it was! Then we tried it at home and we love it!


500gr boiled shrimps

1 can of tuna in water - if you want to use in oil you have to drain it very well

1 boiled egg

Pickles - as much as you desire and of any kind, it doesn't matter


3tbsp Mayonnaise


Using a food processor, mix all ingredients except salt and mayo. Then put the outcome in a bowl and add the salt and mayo, and mix gently with a spoon. If you want to add more mayo you are free to do so but keep in mind that the dip will be very liquid in texture.

Serve with baguette bread slices, crackers, toasts, etc.


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