I cooked: Lasagne Verde

It feels good to be back in the kitchen after a prolonged absence!

Anyway to mark my return, I have decided to make lasagne, a classic Italian dish which I love to eat but have never attempted to make before. I am delighted to announce that the dish turned out extremely well and we thoroughly enjoyed eating it.

Lasagne Verde

Preparation time: 30 mins

Cooking time: 1 hour

Serves 4-5 persons

A. For the Ragu Sauce

1 tbsp olive oil

400g beef mince

1 large onion, finely chopped
1 carrot, finely chopped

1 celery stick, finely chopped

2 cloves of garlic, finely chopped

400g can of chopped tomatoes

4 tbsp tomato puree

150ml beef stock

Freshly ground salt and pepper

1. Heat the oil in a large frying pan over a medium heat. Add the onions, celery, garlic and carrot and fry for 5 minutes, stirring constantly.

2. Stir in the beef mince and cook until the mince has browned and is completely sealed.

3. Add the chopped tomatoes, tomato puree and stock and bring to the boil, stirring constantly. Season to taste with salt and pepper.

4. Reduce the heat, then cover and simmer for 30 minutes. While waiting, prepare the Bechamel sauce.

B. For the Bechamel sauce

50g butter

50g plain flour

500ml of milk

Freshly ground pepper

1.To make the sauce, melt the butter in a pan over a low heat. Stir in the flour gradually.

2. Add the milk, simmer and stir until the sauce has the consistency of "pouring custard".

3. Season to taste with pepper.

c. Assembling the dish

1 tbsp butter, for greasing
6-7 sheets of dried lasagne
4 tbsp of grated Parmesan cheese

1. Preheat oven to 200°C.

2. Grease a 24cm rectangular ovenproof dish with butter.

3. Spoon half of the Ragu sauce into the dish, cover with 3 sheets of lasagne, then spoon 1/3 of the Bechamel sauce.

4. Spoon the remaining half of the Ragu sauce, cover with the lasagne sheets and remaining Bechamel sauce.

5. Sprinkle Parmesan cheese generously over the top and bake in the preheated oven for 30-35 mins until the sauce is golden brown and bubbling.

Lasagne uncooked

Lasagne bubbling in the oven

Lasagne ready for consumption

6. Serve with a salad of cherry tomatoes, avocado, red peppers, yellow peppers and cucumber drizzled with olive oil.

Lasagne upclose

Hope you enjoy making and eating it as much as I did!

Happy Chinese New Year

First of all, a very prosperous and Happy Tiger Year 2010 to you all!

We had a fantastic spread during our reunion dinner this CNY eve, courtesy of two great cooks, my grandma and aunt. The reunion dinner is special time for all members of the family to come together. It is probably considered the most important event in Chinese culture and tradition.

There are several dishes which must be included in the reunion dinner, simply for the fact that their names have auspicious meanings.

Sau meen, or long-life noodles for longevity

Leeks (Chinese: shun) which denotes "counting money", for better fortunes in the new year

Prawns (Chinese: ha), when pronounced sounds like laughter ha ha, for more laughter and happiness in the new year

My aunt personally deep fries the fish maw (swim bladder), instead of buying the ready packs and what difference it makes! Great quality fish maw! Fish (Chinese: yu), which has the same sound as surplus or easy, alludes to a prosperous life.

Abalone (Chinese: pau yu), translates to "definitely got leftovers", meaning never running out of money in the new year (money in abundance)

This is a Hokkien must-have dish during reunion dinner, braised sea cucumber with pork knuckles. The thick gravy goes very well with the noodles.

Chinese believe that you should have all types of meat - fish, chicken, pork to symbolise abundance ie you will have anything you want in the new year

Roast pork

So much food! Lavish!

Have a great CNY! Enjoy the great food and company of your loved ones!