Tuesday, August 27, 2013

Double Cheese Lasagna


"Everyone loves my Lasagna. Whenever I suggested a get together dinner, my friends ask me to make them. So here it is! They are rich, decadent and creamy, so trust me when I say, you will want to go for seconds."




Prep Time:    20min
Cook Time:    2h 10min
Total Time:   2h 30min
Servings:     8
Difficulty:   Hard





Ingredient

600 gm of ground beef
300 gm of grated cheese 
2 large tomatoes 
400 gm of can diced tomatoes
140 gm of tomato paste
4 Tbsp of ketchup 
3 garlic cloves
4 Tbsp of olive oil
1 medium size onion
1 Tbsp of black pepper
1 Tsp of salt
1 Tbsp of paprika powder 
a palm full of dry oregano leaves  
a palm full of dry basil leaves
a pack of flat lasagna pasta
butter for greasing 



  1. Heat up a large pan and drizzle in a little bit of olive oil.
  2. Add all of the meat to the pan and brake it down to crumble size pieces. 
  3. As it cook's you might notice that the meat is producing a lot of juice. Regularly drain the juice out of the pan, you don't want your meat to boil in water. 
  4. Cook the meat until it has reached a nice dark brown color. 
  5. Dice the onions to small bits. 
  6. Heat up a large sauce pan and ad the oil.
  7. Add the onions to the sauce pan and let them turn a nice golden color.
  8. Cut the tomatoes in small pieces. 
  9. Add the tomatoes to the sauce pan and let it simmer for 5 minutes while occasionally stirring.
  10. Add in the canned tomatoes, tomato paste and ketchup. Give it a good stir. 
  11. Grate in the garlic cloves using a grater. 
  12. If you are using fresh oregano and basil, chop it first. 
  13. Add the paprika powder, oregano, basil, salt and pepper. Give it a good stir and let the sauce simmer for about 8 minutes.
  14. Add the meat to the sauce and stir.
  15. Let it simmer for a few minutes in order for the flavors to combine. 
  16. Prepare the béchamel sauce following this recipe.
  17. Preheat the oven to 185°C. 
  18. Grease the baking form with the butter evenly to prevent the lasagna to stick to the form. 
  19. Layer the lasagna in to the form following this order: (from bottom to top) pasta, meat, béchamel, pasta, meat, béchamel, pasta, meat, béchamel, half of the cheese.
  20. Place the lasagna in to the oven and bake for 35 minutes.
  21. Take out the lasagna and moved the oven grid higher. 
  22. Add a second layer of the remaining cheese.
  23. Place the lasagna back in the oven on the higher grid and continue baking for an other 10 minutes.
  24. Test if the lasagna is ready by using a knife. The knife should cut right in with ease and come out almost clean. The second layer of cheese should be crispy and golden.
  25. Remove the lasagna from the oven and let it cool for 5 minutes before serving. 
  26. Enjoy, enjoy, enjoy. 



Sunday, June 30, 2013

Apple Pie Pockets


"Do you love McDonalds Apple Pies? Have they stopped making them in your country? Well then, your about to be really exited about this recipe. I tried them last night and I will be making more tonight."




Prep Time:    10min
Cook Time:    20min
Total Time:   1h 20min
Servings:     4
Difficulty:   Very Easy






Ingredients

2 apples
1 Tsp of cinnamon
1/2 Tsp of ground cloves
1/4 tsp of nutmeg 
1 bag of vanilla sugar (8gm)
8 Tbsp of apple vinegar 
10 Tsp of sugar (more or less according to taste) 
4 small square sheets of puff pastry 
oil to fry


  1. Peal the apples, remove the center and cut them in small cubes.
  2. Place the apples in a pot over medium heat.
  3. Add the ground cloves, nutmeg, cinnamon and half of the sugar.
  4. Give it all a good stir until all the apples are evenly coated with the mix.
  5. Add the apple vinegar and give it an other good stir.
  6. After 2 minutes add the rest of the sugar and the vanilla sugar.
  7. Mix everything well together and let it cook for an other 8minutes until the apples are nice and soft.
  8. Remove the pot from the heat and let it completely cool off.
  9. While the apples cool off, remove the puff pastry from the freezer and cut each square in half. 
  10. You should now have 8 rectangular sheets of puff pastry not bigger then your hand. 
  11. Leave them out to defrost wile your apples cool down. 
  12. Once your apples are ready place about 2 tbsp of the apple mix on 4 of the pastry sheets.
  13. Use the remaining 4 sheets to cover up and close the pies. I recommend stretching them out a little to the sides first to make it easier to close them. 
  14. Make sure your sheets stick well together. You wouldn't want any oil leaking in to your pies laters. 
  15. Place the pockets back in the freezer for 1h.
  16. You can start heating up your oil about 5 minutes before removing the pockets from the freezer.
  17. Throw a small piece of bred in the frier to check if the oil is hot enough. If it sizzles away, it's ready.
  18. Place 1 or 2 pockets in the frier at a time, depending on how big is your frier, you don't want them to be touching. 
  19. Frie the pies for 10 minutes, occasionally turning them around. 
  20. The pies should be golden and crispy.
  21. Remove the pies from the oil and dry them of exec oil with some tissue or a towel. 
  22. Let them cool of for 10minutes before you attack them. You don't want to burn your self. 
  23. Enjoy... 



Sunday, June 23, 2013

Yogurt Strawberries



"It's not a strawberry yogurt! It's a Yogurt Strawberry dessert! Simple and quick, this desert makes for a great finish to any meal. My mother would make this frequently, making this one of my favorite desserts."




Prep Time:    10min
Total Time:   10min
Servings:     4
Difficulty:   Very Easy





Ingredients: 

a basket of strawberries
1 plain white yogurt
4-6 Tbsp of brown sugar (according to taste)
1 Tbsp of red wine (optional) 


  1. Wash the strawberries under cold water.
  2. Remove the stem and cut them in four. 
  3. In a medium bowl mixt the strawberries, yogurt, wine and sugar. 
  4. You may add more or less sugar according to your own taste and if you are dining with kids, you can skip the red wine. 
  5. Serve the dessert in four small glasses.
  6. Enjoy your meal.