Gordon Ramsay’s Lasagne
Ingredients
2 tbsp olive oil
1/2 large onion, peeled
1 large carrot, peeled
2 cloves garlic, peeled
2 pinches dried oregano
300g minced beef
1 tbsp tomato purée
1 tbsp Worcestershire sauce
1 bay leaf
30ml (2 tbsp) red wine
1 x 400g tin chopped tomatoes
50ml milk
Salt and freshly ground black pepper
For the sauce
25g butter
25g flour
300ml milk
Pinch of ground nutmeg
60g Cheddar cheese, grated
30g Parmesan cheese, grated
6 sheets of ’non-cook’ lasagne sheets
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Directions

1
Method: How to make Gordon’s classic lasagne al forno

Pre-heat the oven to 225°C.

Heat the olive oil in a hot pan. Grate the onion and carrot and crush the garlic before frying together. Season with the bay leaf, a pinch of oregano, Worcestershire sauce and a little salt and pepper. Allow the onion to soften before making a well in the centre of the pan. Place the mince in the middle of the pan and stir to break it up. Add the tomato puree and allow to cook out for 30 seconds. Continue until all the meat has browned nicely. Add the wine and cook off the alcohol before adding the tomatoes. Leave to simmer for a further 2-3 minutes. Finally add the milk, turn off the heat and set aside.

To make the cheese sauce, first melt the butter in a saucepan. Add the flour and using a wooden spoon, stir to form a paste. Over a gentle heat add a third of the milk, whisking to prevent any lumps forming. Add the rest of the milk a third at a time, whisking as you go. Season with salt and pepper and a pinch of ground nutmeg. Allow the sauce to cook out for another minute before adding the Cheddar cheese. Stir and remove from the heat.

Spoon half of the meat sauce into the bottom of the baking dish and place pasta sheets on top (break the sheets if necessary to avoid any overlapping). Next, pour in just under half of the cheese sauce, and spread evenly using a spatula before spooning the remaining meat on top. Add the final layer of pasta and use the spatula to pour over the remaining cheese sauce.

Finish with the grated Parmesan and sprinkle with another pinch of oregano. Add a light seasoning of salt and pepper before cleaning the edges of the dish and placing in the oven to bake for 20-25 minutes, or until golden brown.

In the bottom of your salad bowl use a fork to whisk together the mustard, vinegar and olive oil. Season with salt and pepper. Carefully open the head of lettuce, season inside with salt and pepper. Upend the lettuce headfirst into the salad bowl. Holding the root, wipe the leaves around the bowl to coat in the vinaigrette. Twist the root and pull it out. Turn the dressed head of lettuce onto a large plate and gently open out.

Portion out the lasagne and serve alongside the salad.

Recipe adapted by: Sa-eeda Daniels
Photo: Sa-eeda Daniels

Bestandele wat ek gebruik het…
*2 pakke repies bacon
*500g maalvleis
*1 en halwe ui (kan ander helfde in die slaai sit)
*So paar stywe gooie Worschtershire sous.
*Spur hichory basting – na smaak
*Sout, peper en sweet basil – na smaak
*Knoffel – na smaak
*Gewone Tortilla chips gecrunch!
*2 van 2cm x 2 cm x 15cm wit kaas.
*Tandestokkies
*Glad wrap

METODE:
1. Voorverhit oond op 180°
2. Smeer n lekker grote oondbak
3. Plak ‘n lekker stuk glad wrap op toonbank.
4. Pak repies bacon styf langs mekaar -eers net een pak.
5. Meng al die ander bestandele (behalwe tandestokkies en extra pak bacon en kaas)
6. Vat helfde van die gemende mince en druk dit lekker plat bo op die repies bacon.
7. Sit van eenkant tot anderkant jou repie kaas in.
8. Vat nou die glad wrap en begin dit rol tot aan einde.
9. Doen nou nog een.
10. Tel versigtig op en sit in gesmeerde oondbak
11. Vryf nog Spur basting sous bo-op.
12. Bak vir 25min op 180° , sit nog basting oor en bak vir nog 10min, sit nog op en bak vir nog 5min.
13. Nou rol dit versigtig oor die crunchie toltilla chips en berei voor saam slaai en aartappels of ander groente.

Ons was 7 mense wat geët het.
Nota: Ek het ook net bestandele soos dit my smaak ingesit. Net 5 goed is die basis…
Bacon
Mince
Wit harde Kaas
Basting
Tortilla chippies
Bron: Wylene Grobler

MAKLIKE GRIEKSERIGE DISSE
Vleisbolletjies:
– lams maalvleis (mutton)
– 3/4 koppie melk
-mint, origanum, vars koljander
– Halwe koppie corn flake krummels
– 1 eier
-sout en peper
# In oond vir ‘n halfuur

Haloumi:
– 1 pakkie haloumi in die lengte gesny
# Braai in olyfolie in ‘n pan

Phylo pakkies:
-braai wortel repies en rooi kool in botter met sout, peper en ‘n bietjie Kerrie poeier.
– sny phylo deeg in blokkies
– rol in pakkies en vou punte in
– verf kleine bietjie olyfolie bo-oor
-15 min in oond

Baby marrows en Eiervrug
– sny murg pampoentjies en eiervrug in lang repe
– in oond met olyfolie
– sout en peper (30min)

Tzatziki
-plein yogurt
-komkommer
-gemengde kruie

Geniet saam met ‘n glas eg Suid-Afrikaanse pinotage:-)

Foto en resepte: Ansonia Moolman

SMAAKLIKE LASAGNE
Hierdie resep is genoeg vir drie bakke en vries uitstekend.
Stap 1:
25 ml kookolie
500 ml gekapte ui
750 ml gerasperde wortels
1 kg maalvleis
250 ml hoenderaftreksel
1 blik (410 g) tamatiepuree (ek gebruik sommer tamatiesous)
1 pakkie oxtail soppoeier
250 ml kookwater
5 ml knoffelflokkies
5 ml orego
5 ml gemengde kruie
5 ml paprika
10 ml sout
6 lourierblare,
5 ml tabasco sous (opsioneel)
Verhit kookolie in kastrol en braaie uit en vleis tot bruin, voeg res van bestanddele by.
Stap 2: 500 g pasta enige tipe, kook tot sag maar nie pap nie.
Stap 3: Sous: Kook saam tot gaar.
50 ml margarien
75 ml koekmeel
1 pakkie sampioensop poeier
750 ml melk
1 ml rooipeper
sout

Kook vleismengsel vir 1 uur, haal lourierblare uit. Pak dan in lagies in bakke, eers bietjie sous, dan pasta en dan vleis. Heelbo weer sous en sprinkel gerasperde kaas oor. Bak in oond tot kaas gesmelt is. Die sous kan dubbeld gemaak word vir meer souserige lasagne.

Foto en resep geplaas deur Marietjie van der Merwe

LAHEM BEL AJEEN (MINCE ON PASTRY)
I used
1 kg mince meat
2 large onions diced
1 large bunch of parsley finely chopped
1 bunch of Mint finely chopped
1 cup of tahini
½ cup of pomegranate molasses
Pastry is puff pastry or roti parartha

Fry your meat
Add your onions and cook until translucent. Then add your parsley and mint.
Stir really well.
Remove from heat and add the tahini and pomegranate molasses.
Add salt and pepper to taste
Once done add on pastry and add pine nuts of u wish and bake at 250ºC
Recipe and pictures: Di Bo

LEANNE SE BANTING BOBOTIE

Ek het 1 groot ui fyngekap en gebraai in botter en toe knoffel bygesit en gebraai.
Het so 3 eetlepels mild kerrie poeier en ‘n teelepel borrie bygegooi en gebraai.
Toe so paar goeie drukke suurlemoensap bygesit en gebraai, 1 kg maalvleis bygevoed en gebraai.
Ek het banting brood gebruik so 2 snye en ‘n koppie room en 2 eiers bygevoeg. Diabetiese konfyt en blatjang bygevoeg.

Geur met sout en peper.
Gooi alles in ‘n oondbak en bak vir ‘n halfuur.
Meng nou room en eiers en gooi oor die gebakte bobotie en bak verder tot goudbruin kors vorm.
O ja ek het bobotie op 180 grade gebak.

Foto en resep:  Leanne Thurston Coetzer

MAALVLEIS EN SWEETCORN PASTEI
Maalvleis mengsel na jou smaak (so 500g).
(kan ook so knippie cayenne peper in gooi as jy van bietjie brand hou.
Gooi  die gaar maalvleismengsel in jou oond pan
Neem 1 koppie meel
1 teelepel bak poeier.
knippie sout.
1 blikkie sweetcorn.
1/2 koppie melk.
2 eiers.
Meng alles saam en gooi oor die maalvleis mengsel,  maak mooi plat.
Rasper kaas oor van jou keuse
Bak vir 35 min of tot gaar. 180*C (druk mes in en as skoon uit kom is hy reg.
Resep en foto: Stephnie Du Plooy

BOEREWORS KOOL FRIKKADELLE
My ma het die koolblare in lou water laat lê oornag en so 5 min gekook
Sy het die boerewors tot amper gaar gebraai in ‘n pan
Sy het uie en tamatie sous gemaak tot in ‘n pasta in

My ma het kapokaartappels gemaak en avos fyn gedruk met “plain” jogurt in.
Dan het sy die koolblare gevat en die boere wors in die lengte deur gesny en op die koolblare gesit,
My ma het dan die kapokaartappels op die boerewors gesit en toe die uie en tamamtie sous, met die avo bo op.
Dan het sy dit in ‘n pakkie toe gevou en vas gesteek met tannestokkies en in die oond gebak vir so 45 min.
BRON – Cindie Lubbe

BOLOGNESE MEAT SAUCE
1 tablespoon vegetable oil
3 tablespoons butter plus 1 tablespoon for tossing the pasta
½ cup chopped onion
⅔ cup chopped celery
⅔ cup chopped carrot
¾ pound ground beef chuck (or you can use 1 part pork to 2 parts beef)
Salt
Black pepper, ground fresh from the mill
1 cup whole milk
Whole nutmeg
1 cup dry white wine
1 ½ cups canned imported Italian plum tomatoes, cut up, with their juice
1 ¼ to 1 ½ pounds pasta
Freshly grated parmigiano-reggiano cheese at the table
PREPARATION
Put the oil, butter and chopped onion in the pot and turn the heat on to medium. Cook and stir the onion until it has become translucent, then add the chopped celery and carrot. Cook for about 2 minutes, stirring vegetables to coat them well.
Add ground beef, a large pinch of salt and a few grindings of pepper. Crumble the meat with a fork, stir well and cook until the beef has lost its raw, red color.
Add milk and let it simmer gently, stirring frequently, until it has bubbled away completely. Add a tiny grating — about 1/8 teaspoon — of nutmeg, and stir.
Add the wine, let it simmer until it has evaporated, then add the tomatoes and stir thoroughly to coat all ingredients well. When the tomatoes begin to bubble, turn the heat down so that the sauce cooks at the laziest of simmers, with just an intermittent bubble breaking through to the surface. Cook, uncovered, for 3 hours or more, stirring from time to time. While the sauce is cooking, you are likely to find that it begins to dry out and the fat separates from the meat. To keep it from sticking, add 1/2 cup of water whenever necessary. At the end, however, no water at all must be left and the fat must separate from the sauce. Taste and correct for salt.
Toss with cooked drained pasta, adding the tablespoon of butter, and serve with freshly grated Parmesan on the side.
Recipe given to us by Eddie Rocher

MINCE ROLL
Serves: 4-6
Dough:
500 ml (280 g) Snowflake self-raising flour
2 ml salt
30 ml cold butter or margarine
5 ml sugar
125 ml (50g) grated Cheddar cheese
1 extra-large egg
125 ml milk
beaten egg and milk for glazing
Filling
30 ml cooking oil
400 g lean beef mince
1 medium onion, coarsely chopped
2 cloves garlic, crushed
30 ml chopped fresh parsley or 10 ml dried
salt and freshly ground black pepper to taste
200 ml chutney

Dough:
Sift flour and salt together. Rub in butter with fingertips until mixture resembles breadcrumbs. Add sugar and cheese.
Whisk egg and milk together. Add to dry ingredients and cut in with a knife. Knead lightly to a soft dough. Wrap in plastic wrap and let rest in refrigerator for about 15 minutes.
Filling:
Heat oil in a medium, heavy-based saucepan. Fry mince until it changes colour. Add onion and garlic and sauté for a few minutes until soft. Add parsley, seasoning and chutney and mix well. Remove from heat and leave to cool slightly.
Roll out dough onto a lightly floured surface, into a rectangular shape of about 20 x 30 cm in size. Spoon filling onto dough, leaving a 1.5 cm border open around the edges. Roll up like a swiss roll, and place onto a greased baking tray.
Make a few incisions with a knife at intervals of about 2.5 cm. Brush with beaten egg and milk. Bake in a preheated oven at 180 °C for about 50 minutes until golden brown.
Snowflake recipes

Foto: Mirinda Innes-Grant