Today it started to rain and I have to leave the building of the chicken house till the weather improves.
I went looking for wire mesh and took some wild fennel seeds I had saved to Ned (owner of a second-hand building business I frequent) as he had noted the plants (and his liking of wild fennel) in our front yard when he last delivered some timber here. I also bought a “William” pear tree for Nicole and a dozen eggs from ‘New Leaf Nursery’ where we will probably get some chickens soon.
We bought a couple of kilos of cheap beef mince on the weekend and I’m making lasagne. I usually cook on a large scale, why make one lasagne when you can make two or more? They freeze pretty well and we like to have a selection to choose from in the freezer when time or fatigue prevents meal preparations during the working week. I’m not much for recipes but I will do my best. This is a slow cooked meat sauce and should take 3 to 4 hours and needs little attention.
For any beginners –‘Remember when cooking not to contaminate raw meat with cooked or partly cooked meat via utensils or plates etc. It’s not hard to do but easy to overlook.’
This recipe makes two lasagne and leftover mince sauce for the freezer or dogs.
Simple Lasagne2 kilo’s beef mince
1 or 2 tablespoons of chopped garlic. (Do not ever use garlic paste from a jar or tube)
1 or two cans of crushed tomatoes
4 or 5 tablespoons tomato paste
One or two old pears (or apples or fruit that’s old that will dissolve or soften)
4 or 5 medium carrots
1/4 celery
2 onions
Parsley, Basil and salt/pepper.
Cheese.
Around midday cover the bottom of a big pot with olive oil ( 5 millimetres thick) and add the mince, turn on high heat and watch and stir for about ten minutes or until there is no more raw meat visible. Turn down to low, add garlic, put a lid on and stir every fifteen or thirty minutes. After an hour or so add all tomato products. It should simmer slowly, slowly.
After about 3 hours wash and clean vegetables/fruit and chop into pieces small enough to fit between lasagne sheets. Add to sauce and add salt /pepper to taste. Simmer for another hour.
Put a large pot of water on to boil and throw in some salt. Chop the onions into slices and arrange them at the bottom of the Lasagne dishes.
We bought a couple of kilos of cheap beef mince on the weekend and I’m making lasagne. I usually cook on a large scale, why make one lasagne when you can make two or more? They freeze pretty well and we like to have a selection to choose from in the freezer when time or fatigue prevents meal preparations during the working week. I’m not much for recipes but I will do my best. This is a slow cooked meat sauce and should take 3 to 4 hours and needs little attention.
For any beginners –‘Remember when cooking not to contaminate raw meat with cooked or partly cooked meat via utensils or plates etc. It’s not hard to do but easy to overlook.’
This recipe makes two lasagne and leftover mince sauce for the freezer or dogs.
Simple Lasagne2 kilo’s beef mince
1 or 2 tablespoons of chopped garlic. (Do not ever use garlic paste from a jar or tube)
1 or two cans of crushed tomatoes
4 or 5 tablespoons tomato paste
One or two old pears (or apples or fruit that’s old that will dissolve or soften)
4 or 5 medium carrots
1/4 celery
2 onions
Parsley, Basil and salt/pepper.
Cheese.
Around midday cover the bottom of a big pot with olive oil ( 5 millimetres thick) and add the mince, turn on high heat and watch and stir for about ten minutes or until there is no more raw meat visible. Turn down to low, add garlic, put a lid on and stir every fifteen or thirty minutes. After an hour or so add all tomato products. It should simmer slowly, slowly.
After about 3 hours wash and clean vegetables/fruit and chop into pieces small enough to fit between lasagne sheets. Add to sauce and add salt /pepper to taste. Simmer for another hour.
Put a large pot of water on to boil and throw in some salt. Chop the onions into slices and arrange them at the bottom of the Lasagne dishes.
Drizzle some oil onto them (I like walnut oil for this).
Chop up some parsley and basil and stir through the sauce.
Start cooking the lasagne sheets (2 or 3 at a time if your pot is big enough). I use a colander in a bowl and an eggflip and slotted spoon to extract the sheets once they are cooked. After a minute or so of cooling you can pick them up and place them into the dishes.
Start cooking the lasagne sheets (2 or 3 at a time if your pot is big enough). I use a colander in a bowl and an eggflip and slotted spoon to extract the sheets once they are cooked. After a minute or so of cooling you can pick them up and place them into the dishes.
Add sauce until you have at least three layers of pasta. Top off with cheese, we had some left over mozzarella and parmesan that I chopped up and covered the final sheet. Crack some pepper on top and cover with foil and into an oven at 150 Celsius.
After 15 to 20 minutes take the foil off and brown the cheese just a little.
Serve with a green salad.
Serve with a green salad.
Simple,cheap and tasty.
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