Lasagna

I made lasagna for dinner using some frozen home made pasta sheets which we had leftover when we had made some home made ravioli some weeks prior.

I fried four diced onions with 200 grams of beef mince and 2 x 400 gram tin of diced tomatoes in a saucepan on the stove for 30 minutes, when it had cooled l ladled it in the bottom of a baking tin, then l layered sheets of the thawed pasta on top and added a layer of pizza blend cheese and more of the meat and tomato sauce, which l then repeated the layering of sauce and cheese, with a final layer of the pasta sheet which was then covered by a final layer of sauce.

I covered the baking tray with a sheet of baking paper and Aluminium foil and placed it in a 200c pre-heated oven and baked for 45 minutes and allowed it to rest for 15 minutes before serving it for dinner.

Salmon and Mashed Potatoes

I cooked salmon and mashed potatoes with peas for dinner, l pan fried the salmon fillet skin side down in walnut oil until it was crisp before turning the fillet over to finish cooking the salmon. In the meantime l boiled a cup of peas and potatoes for making the mash.

The potatoes were mixed with cream and using my Bamix l pureed the potatoes into a creamy mash, l removed the skin from the salmon fillet before portioning it out on the plates for serving dinner.

I had the whole fillet skin as l enjoy the taste and texture of the crisp skin and girlie doesn’t like it, so more for me and no waste.

Apple & Pear Crumble

I made a Apple & Pear Crumble for dessert, the crumble was made using 1 cup oats, 1 cup plain flour and 1 cup melted unsalted butter with 2 tablespoons of sugar and 1/2 cup pitted dates which were chopped into smaller pieces.

I mixed the crumble ingredients together to form the crumble which l then spread over the diced apple and pear pieces in the baking dish to completely cover them, then l covered the crumble with a piece of baking paper and it was covered by a piece of Aluminium foil.

I baked the crumble in a pre-heated oven at 200c for 45 minutes.

Whilst the crumble was baking in the oven l made a vanilla cream to top it when it was being served after cooking. The vanilla cream was made by using a cup of thickened cream with 2 tablespoons of homemade vanilla essence and then using my Bamix Whisk blending it until the cream thickened, l then refrigerated the cream until the crumble was ready for serving.

Chicken Burger

I sliced a chicken breast into three pieces to make chicken burgers for dinner, two of the burgers were made with Jalapeños, bacon and cheese the remaining one was bacon and cheese. The bacon and cheese burger l spread capsicum and roasted cashew spread on the bun for added flavour.