Cooking & Healthy Foods

Ingredients :

6 – 8 Sheets of Lasagna
Veggie Sauce
Oilve Oil
2 cloves of garlic
1 red pepper
1 green pepper
2 large handful of mushrooms
1 large red onion
3 Large handfuls of baby spinach
1 courgette
Oregano, Basil, Mixed Herbs to taste
Salt to taste
2 tins of chopped tomatoes
Pepper to taste
1 tsp Sugar
White Sauce

White sauce:

30g of butter
1/2 pint Milk
Enough grated cheese to cover
Plain Flour

Method:

preheat the oven gas 6,then prepare the vegetables. Cut the onion into small pieces, finely slice the garlic, slice up the peppers, courgette and mushrooms, use scissors to chop up the spinnach.

Get a large saucepan and fry the onion and the garlic in some olive oil until browned then add in the rest of the vegetables excluding the mushrooms and spinach and stir fry for around 5 minutes. Next add the mushrooms and leave to simmer for about 5 mins.

Add the canned tomatoes, herbs & spinach and stir well. Allow to simmer for around 10 – 15 minutes. In the meantime you can make the white sauce. Melt the butter in a pan then add 2-3 tbsp of flour and mix with a wooden spoon to make a roux. Cook for 1 minute. Add the milk gradually and simmer stirring constantly now with the whisk until it thickens (about 5 – 10 mins).

Place some vege-sauce that you have just made into the casserole dish then place half the lasagne sheets on top add the rest of the vege-sauce place the rest of the lasagne sheets on top then pour over your white sauce.

Grate some cheese and sprinkle this over the lasagne. Place the lasagna in the preheated oven for around 45 mins to an hour until it is golden brown.

Au Gratin Potato Recipes

Ingredients:

175g/6¼oz potatoes
30g/1oz unsalted butter
2 garlic cloves, peeled and chopped
285ml/½ pint double cream
110g/4oz Mature cheddar cheese, grated
salt and ground black pepper

Method:

Bring a large pan of water to the boil and cook the potatoes for 6-8 minutes, or until tender. Gently melt the butter in a large non-stick frying pan and fry the garlic for 1-2 minutes.

Stir in the cream and cheese and simmer gently for a few minutes, or until the cheese has melted. Season. Drain the potatoes, and once cool enough to handle, slice. Layer the slices into an ovenproof gratin dish.

Pour the creamy cheese mixture over the potatoes.

Serve.

I like to bake this dish with some grated cheese over the top mixed with some breadcrumbs then put in a moderate oven for 10-15 minutes.

Strawberry Smoothie Recipe

Ingredients:

300g punnet strawberries
2 bananas, peeled and roughly chopped
500ml pineapple juice
2 tablespoon honey
6 tablespoons natural yogurt

Method:

Place all the ingredients into a blender or smoothie maker. Blend until smooth. Adjust the sweetness to taste and pour into serving glasses.

Ingredients

* 30 (1/2-inch) slices French or Italian bread
* 9 tablespoons extra-virgin olive oil
* 3/4 teaspoon salt, divided
* 1/4 teaspoon pepper, divided
* 5 medium tomatoes, seeded and small diced
* 2 tablespoons basil chiffonade, plus more for garnishing
* 1 tablespoon chopped fresh parsley leaves
* 1/2 lemon, zested
* 1 tablespoon fresh lemon juice
* 1 teaspoon minced garlic
* 4 anchovy fillets, finely minced
* Grated Parmesan, optional

Directions

Preheat the oven to 325 degrees F.

Place the slices of French bread on a baking sheet and lightly brush with 4 tablespoons of the olive oil. Season with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper. Bake until lightly golden and crispy, about 20 minutes. Set aside to cool.

While the toasts are baking combine the remaining ingredients in a nonreactive bowl and stir to blend.

Serve each toast with a heaping tablespoon of the tomato mixture and garnish with grated Parmesan, if desired.

Stir-Fried Rice Noodle with Shrimp Ingredients

1. 12 fresh Shrimp

2. 90 gram Dry Rice Noodle (3 – 5 m.m.)

3. 50 gram Fresh Bean Sprouts

4. 2 tablespoons Chopped (1″) Green Onion

5. 6 tablespoons Fish Sauce

6. 6 tablespoons Oyster Sauce

7. 3 teaspoons Vinegar

8. 2 tablespoons Sugar

9. 2 Tablespoons Preserved Turnip

10. 2 Tablespoons Crushed Peanuts

11. 1 Tablespoon Paprika

12. 2 Eggs

13. 1 Teaspoon Red Chili (for Spicy lover)

14. 1/2 Lemon

Stir-Fried Rice Noodle with Shrimp Preparations

1. Soak the noodles about 30 minutes in room temperature water.

2. Heat and season the wok. Add the Shrimp and grill for 90 seconds. Add the Eggs. When the eggs are not quite finished, add the Noodles, Sugar, Peanuts, Turnips and Paprika. Stir Fry until all ingredients are mixed well and the noodles are wilted.

3. Season with the Fish Sauce, Oyster Sauce and vinegar. Then add Bean Sprouts, Green Onions and Red Chili. Stir fry quickly ensuring everything is well combined. If you like wet noodle dishes de glaze with 5 oz. water stock. If you like firmer dry noddles de glaze with only 2 oz. water stock. Place on Serving plate and garnish with more Bean Sprouts and a Lemon wedge.

Credit : Thaifood DB dot com.