the apprentice,

interesting background.

the whisk eggs & cheese is something i've not come across - do have more on it (recipe).

also what do think of the tom sauce recipe above http://www.curry-recipes.co.uk/curry/index.php?topic=3564.msg31854#msg31854. i find it pretty spot on but always interested to learn and improve.

I will check it out when I get more time Jerry !

I worked in an Italian Restaurant for a few years , trained with Northern Italians .

They actually boiled a whole piece of beef ( usually topside) in oil , added in garlic , onions ,black pepper ,fresh homemade tomato sauce , herbs etc

After it was cooked , they'd skim the oil and save it .Remove the beef and mince it .

Of course they'd make fresh pasta ....

They would then layer the lasgane , first some tomato sauce , minced beef , cheese , then pasta sheets , and do that for 4 layers. On the top , they's whisk eggs and cheese and tip on top ,half way through the baking process.

For me personally , this lasagne was too dry - but obviously a more traditional Italian lasgne.


I make mine totally different , I also use a bechamel sauce , ( well cheese sauce really ) and I add a layer of bechamel to each layer . Its all to do with the consistency of the sauces too.

What a hottie , oh and the curry too!

Final one,

Jalandri

Thanks for the recipes ...I think I'll give it a go

Yes , keep it in the fridge in water ( as like a vase of flowers - like you stated) , that's how we always kept parsley and herbs in kitchens I have worked in .