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Beef Lasagne Recipe

Beef Lasagne

Beef Lasagne Recipe

(serves 4)

Ingredients

450g (1lb) lean minced beef
2 tablespoons vegetable oil
2 chopped onions
2 crushed garlic cloves
1 carrot (chopped finely)
400g (14oz) can tomatoes
2 tablespoons tomato puree
300ml (1/2 pint) beef stock
12 sheets oven ready egg lasagne
50g (2oz) grated Parmesan cheese

Cheese Sauce
75g (3oz) butter
75g (3oz) plain flour
800ml (1 1/2 pints) fresh milk
50g (2oz) grated Cheddar cheese

Method

1. Preheat the oven to 180C/350F/gas 4. Grease a 3 litre (5 pint) ovenproof dish.

2. Heat the vegetable oil in a large pan and fry the onions, garlic and carrot for 5 minutes. Add beef mince and fry for around 4 minutes until the mince is brown.

3. Stir in the tomatoes, tomato puree and stock. Season with a little salt and pepper. Simmer for around 30 minutes.

4. In a saucepan melt the butter, then add the flour and stir for 1 minute. Remove from the heat and gradually add the milk. Place back on the heat and bring to the boil, stirring until the sauce has thickened. Season and add the grated Cheddar cheese.

5. Put 4 lasagne sheets in the dish, cover with half of the meat sauce then a third of the cheese sauce. Repeat layers, finishing with lasagne, cheese sauce and Parmesan. Bake for 45 minutes until nice and golden.

Thank you to CW for this recipe.

Carrot Cake Recipe

Carrot Cake Recipe

(serves 10)

Ingredients

300g plain flour
2 teaspoons cinnamon
1 teaspoon baking powder
½ teaspoon bicarbonate of soda
200g soft brown sugar
4 eggs
250ml extra virgin olive oil
1 orange, zested
1 lemon, zested
200g carrots – finely grated
150g chopped walnuts

Cream Cheese Frosting
125g unsalted butter
50g icing sugar
250g cream cheese
*The frosting quantities above will make the frosting around 2cm in thickness. If you prefer less just half the quantity.

Method

1. Preheat your oven to 150C/fan 130C/gas 2.

2. Line a 20cm, 8″ deep cake tin with greaseproof paper.

3. Sift the flour, cinnamon, baking powder and bicarbonate of soda together and stir in the sugar.

4. Mix the eggs well with the oil and citrus zests. Stir in the carrots and fold everything into the flour mixture. Stir in the chopped walnuts.

5. Spoon the mixture into the tin and bake for around 1 hour 15 minutes or until a skewer comes out clean. Allow to cool.

6. For the frosting beat the butter and icing sugar together until nice and soft and then mix in the cream cheese. Chill the mixture until it’s reasonably thick. Spread a thick layer on top of the cake and decorate with additional walnuts should you wish.

Thank you to C E Jonson for this recipe.

Simple and Quick Chicken Satay Recipe

Quick Chicken Satay Recipe

Quick Satay Chicken Recipe

(serves 4)

Ingredients

750g chicken thigh fillets
1 chopped onion
1 tablespoon olive oil
1/2 cup crunchy peanut butter
1/3 cup chicken stock
2 garlic cloves, crushed
3 teaspoons red curry paste
2 teaspoons soy sauce
2 tablespoons fruit chutney
wooden skewers

Method

1. Trim chicken and cut into 3cm cubes, soak skewers in water

2. Heat oil in a pan, add the onion and stir until soft. Transfer them to a food processor or blender. Add all the remaining ingredients to the blender (except chicken) and process for 1 minute or until smooth

3. Thread the chicken cubes onto skewers, place on a lightly oiled baking tray, brush with the peanut butter mixture from the blender

4. Cook under a preheated grill for around 5 minutes on each side, brushing with the remaining peanut butter mixture as you go along. Cook until chicken is cooked through

5. Place remaining peanut butter mixture in a small pan, stir over medium heat for 3 minutes until heated through

6. Serve chicken skewers and pour over peanut butter sauce

Thank you to Marcus W. for this recipe.