Topic: In need of Lasagne Experts

[JerryM]

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.

[Cory Ander]

Always good to have a professional chef on board Apprentice 

[The Apprentice]

Always good to have a professional chef on board Apprentice 

Are you jumping to conclusions CA?

Actually I trained in french cuisine , did some time working with italians , but that was many years ago.

[The Apprentice]

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 !

[976bar]

Olive oil
1 onion finely chopped
2 cloves garlic finely chopped
1 tin italian plum tomatoes (get a good variety not the supermarket ones)
Tomato Puree
1 lamb or beef knorr stock cube in a mug of boiling water (so 1/2 pint)
dried basil
dried Oregano
1 desertspoon sugar
600 or 700 gramms of either lean steak mince or lamb mince
Worcestershire sauce
Salt and Pepper

Gently fry the onion until soft and golden brown
add the garlic and fry for around 2 minutes (don't burn it as it will taste bitter)
add the chopped tomatoes and cook for around 2-3 minutes
Meanwhile brown the mince in another pan then add this to the mixture
add the stock
add tomato puree. I usually use around 50 - 70 gramms
few dashes worcestershire sauce
add the basil and oregano
add the sugar
Salt
Ground black pepper

Now let it simmer for around 30 minutes, so that the mince is cooked thoroughly and the sauce has reduced into a lovely thick tomato consistency. Make sure you turn it every once in a while.

Hi,

  Thanks for starting this thread,  I must have missed it.  Been after a good tomato sauce recipe for ages and this is good, thanks for posting 976bar its easy to do & very tasty.  The wife was well happy ;D

cheers

Will

I'm glad you liked it

[Unclebuck]

Love a lasagne! and getting more and more in Italian

Got my bolognese sauce nailed now but like Josh's suggestion of triple cheese combo will give that ago at the end of the week and report back.

does any one have any Italian appetizer recipes??

All the best UB.

[JerryM]

Josh's suggestion of triple cheese combo

UB,

feedback along these lines. i used proper mozzarella last time i made this (lower sat fat than the pizza cheese i normally use) and the dish was a real let down.

for me a combo cheese is critical - cheddar, mozzarella but not sure on what or if for the 3rd

[joshallen2k]

For the cheese combo, I use mozzarella, provolone, and parm reggiano.

[Unclebuck]

cool thanks, any appetizers gents?

I'm liking the look of this one

Olive cheese balls
serves 6
ingredients
225g/8oz Cheddar cheese,
finely grated
300g/11oz plain flour
75g/3oz butter, melted
36 good-quality stuffed olives
- Mix together the grated cheese
and flour, add the butter and mix
thoroughly to form a dough. Mould
1 teaspoon of dough around each
olive, and shape into a ball.
- Put the balls on a greased baking
sheet. Cover and chill for 1 hour.
- Preheat the oven to 200?C/
400?F/Gas mark 6.
- Once the balls are chilled, bake
in the oven for 15?20 minutes.
Serve warm.

[Unclebuck]

For the cheese combo, I use mozzarella, provolone, and parm reggiano.

Josh, do you use all 3 cheese on all layers or just the top?
also i don't have provolone, can ricotta be used as substitute?

im thinking mozarella, ricotta and parm reggiano
Cheers UB.