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Nectarine Pie
| Pie s 4U
Cooking receipe to make Nectarine Pie under category Pie s 4U. You may find some video clips related to this receipe below.Nectarine Pie A different type of pie and very good. My husband would eat the whole pie if I allowed him. In
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Amaretto Cake Recipe
| Cakes
Type: Amaretto Cake Free Cooking Recipe - Cakes Not bad! Ingredients / Directions 18 ounces of yellow cake mix.4 medium eggs.1 package of vanilla instant pudding.1 cup(s) of confectioners sugar.½ cup(s) of water.½ cup(s) of vegetable oil.½ cup(s) of amaretto.6 teaspoons of amaretto
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Bourbon Chocolate Cake Recipe
| Dessert
Type: Bourbon Chocolate Cake Free Cooking Recipe - Dessert You got to try this! Ingredients / Directions 2 cup(s)s all-purpose flour1 teaspoon baking soda1/2 teaspoon salt1 tbsp unsweetened cocoa3 ounces unsweetened chocolate squares2 ounces sweet chocolate squares1/4 cup(s) instant c
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spaghetti with meatballs and tomato sauce
| General Recipes
Cooking receipe to make spaghetti with meatballs and tomato sauce under category General Recipes. You may find some video clips related to this receipe below.spaghetti with meatballs and tomato sauce450g spaghettil 1/2 tbsp olive oilFreshly grated Parmesan to serveMeatball sauce:1 thick slice of whi
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Cooking receipe to make italian garden lasagne under category Aga Recipes. You may find some video clips related to this receipe below.
italian garden lasagne
vegetarian
about 3 tablespoons olive oil
1 1/2 large onions chopped
700g button mushrooms sliced
3 fat cloves garlic crushed
40g plain flour
3 x 400g tins of chopped tomatoes
1 1/2 teaspoons dried basil
salt and freshly ground black pepper
1 1/2 teaspoons caster sugar
700g frozen wholeleaf spinach thawed and drained
about 225g pre cooked lasagne
sauce:
1.3 litres milk
1 bay leaf
a few black peppercorns
175g butter
115g plain flour
2 teaspoons dijon mustard
to finish:
350g mature cheddar grated
First infuse the milk for the sauce. Measure the milk into a pan add the bay leaf and peppercorns and bring slowly up to just below boiling point on the simmering plate.
Cover and allow to infuse in the simmering oven for about 30 minutes.
Heat the oil in a large nonstick frying pan on the boiling plate fry the onion then add the mushrooms and garlic.
Allow to cook for a few minutes then sprinkle with the flour and blend in.
Mix in the tomatoes basil salt pepper and sugar and bring to the boil stirring for a couple of minutes.
Remove from the heat.
Now make the bechamel sauce.
Melt the butter in a pan on the simmering plate add the flour and stir in then gradually blend in the strained infused hot milk.
Bring to the boil stirring all the time until thickened.
Season with salt pepper and mustard.
Spread onethird of the tomato and mushroom mixture across the base of a shallow ovenproof dish about 380 x 300mm.
Make sure that the spinach is really well drained through a colander or sieve. Season with salt and pepper.
Use about a third of the spinach dotted in small rounds over the top.
Cover with a third of the sauce and a little grated cheese.
Lay half the sheets of pasta across the dish and continue to layer up as before starting with the tomato mixture then the rest of the pasta and layer again finishing with the sauce and cheese.
Cook in the roastinf oven on the grid shelf on the floor for about 35 to 40 minutes until the pasta is cooked and golden brown on top.
If browning too much slide in the cold shelf on the second set of runners.
Serve with a green salad and french bread or garlic bread if they are a hungry crowd.
It is important to season this vegetarian lasagne with its abundance of mushrooms and tomato very well. The lasagne pasta available now is mostly the dry precooked variety that you dont have to cook to soften first
Serves 10
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