It's important to have the oven as hot as possible. Frankly, this is a fail safe recipie, I don't have any other tips.
Saturday, May 31, 2014
Jamie's Pizza
Jamie Oliver, from the Naked Chef book I have had for years. This makes 2 large pizzas, put whatever topping you enjoy on the top. I use store bought pizza tomatoe sauce, grated mozzarella, parmesan, olive oil, oregano, onion chopped finely, olives and mushrooms. Pepperoni for the boys!
It's important to have the oven as hot as possible. Frankly, this is a fail safe recipie, I don't have any other tips.
It's important to have the oven as hot as possible. Frankly, this is a fail safe recipie, I don't have any other tips.
Saturday, May 24, 2014
Easy Crockpot Lasagna
This Lasagne is a lighter version than the traditional with Bechamel Sauce, but that is why my family liked it. Next time I make it I am going to add a layer of Bechamel sauce as I like it a lot!
Note: it is important not to overcook this lasagne. I use Auto on my cooker and it took about 4 hours. If you have a cooker with a low setting, use that. Do not use high as this will overcook the cheese and make it stringy. If you are short of time use the oven!
You do not have to use the same meat sauce I have included, just use your usual bolognese sauce, but do not cook it right to the end. I just simmer it for about 10 minutes to take any rawness out. I often make a double bolognese sauce and freeze half, thaw it out and make this dish.
Break up the lasagna sheets to cover a layer at a time. I use packet mozzarella cheese, and you can do the same with the parmesan, but fresh parmesan is better. There is no substitute for fresh basil - grown your own each summer (all you need is a bit of sun) and freeze it in ice cube trays for winter. There are two ways to finish the dish, depending up what you prefer - see the recipie.
Note: it is important not to overcook this lasagne. I use Auto on my cooker and it took about 4 hours. If you have a cooker with a low setting, use that. Do not use high as this will overcook the cheese and make it stringy. If you are short of time use the oven!
You do not have to use the same meat sauce I have included, just use your usual bolognese sauce, but do not cook it right to the end. I just simmer it for about 10 minutes to take any rawness out. I often make a double bolognese sauce and freeze half, thaw it out and make this dish.
Break up the lasagna sheets to cover a layer at a time. I use packet mozzarella cheese, and you can do the same with the parmesan, but fresh parmesan is better. There is no substitute for fresh basil - grown your own each summer (all you need is a bit of sun) and freeze it in ice cube trays for winter. There are two ways to finish the dish, depending up what you prefer - see the recipie.
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