Recipe: Lasagna

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Homemade lasagna! With cottage, mozzarella, Cheddar cheese, finished in 3 tomato sauces topped with salami.

Ingredients:

.    454 grams sweet Italian sausage

.    340 grams lean ground beef

.    1/2 cup minced onion

.    2 cloves garlic, crushed

.    1 (794 grams) can crushed tomatoes

.    2 (170 grams) cans tomato paste

.    2 (184 grams) cans canned tomato sauce

.    1/2 cup water

.    2 tablespoons white sugar

.    1 1/2 teaspoons dried basil leaves

.    1/2 teaspoon fennel seeds

.    1 teaspoon Italian seasoning

.    1 tablespoon salt

.    1/4 teaspoon ground black pepper

.    4 tablespoons chopped fresh parsley

.    12 lasagna noodles

.    454 grams ricotta cheese

.    1 egg

.    1/2 teaspoon salt

.    340 grams pound mozzarella cheese, sliced

.    3/4 cup grated Parmesan cheese

Directions:

  1. In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
  2. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
  3. Preheat oven to 375 degrees F (190 degrees C).
  4. To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9×13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
  5. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

COMPETITION GIVE AWAY: 100 LINDT MILK TRUFFLES

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As my blogging journey nears its end, I cannot express the overwhelming gratitude for my readers’ appreciation of my blog posts enough. Thanks to all of the wonderful comments of encouragement, my anxiety when I started my first blog was quickly replaced with excitement. I would like to give a small token of love to my readers, without whom I would not have been able to further improve my blog. Some divine premium Lindt Swiss chocolate for the learning curve of an experience you have all rewarded me with!

This is a competition/give-away, with the prize being 100 Lindt milk truffles. I am aware of my American, Australian, Taiwanese, and Philippine readers. If you win, they will be air mailed to you. The competition only runs for 5 days, and it’s very simple. You have to be an email follower of my blog to enter. Once you’ve followed my blog (if you haven’t already), then comment on this post with both your email address and your favourite Miss Apron Lady recipe I have shared so far! There are 25 to choose from, and they can be easily accessed through my Recipes tab above. State your favourite recipe along with your reason for it being your favourite. Thereafter, tweet me @missapronlady with your favourite recipe and why. I will be choosing my favourite answer, as I don’t believe in random draws, because I feel that the best person should win.

All the best Apron Ladies and Gentlemen! All my love for the remainder of the week.

Hanna

x x x

Recipe: Crème brûlée with strawberries as waiters in suits

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Crème brûlée with waiters in suits!

Ingredients:

  • 1 litre heavy cream
  • 1 vanilla bean, split and scraped
  • 1 cup vanilla sugar, divided
  • 6 large egg yolks
  • 2 litres hot water
  • strawberries, melted dark and white chocolate (optional)

Directions:

1. Preheat the oven to 325 degrees F.

2. Place the cream, vanilla bean and its pulp into a medium saucepan set over medium-high heat and bring to a boil.

3. Remove from the heat, cover and allow to sit for 15 minutes.

4. Remove the vanilla bean and reserve for another use.

5. In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until well blended and it just starts to lighten in color. Add the cream a little at a time, stirring continually.

6. Pour the liquid into 6 (200 – 230 grams) ramekins. Place the ramekins into a large cake pan or roasting pan.

7. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the crème brulee is set, but still trembling in the center, approximately 40 to 45 minutes.

8. Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days.

9. Remove the crème brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top. Divide the remaining 1/2 cup vanilla sugar equally among the 6 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy top. Allow the crème brulee to sit for at least 5 minutes before serving.

10. Dip strawberries in dark chocolate, then decorate with white chocolate using fingers and tooth picks. Place in refrigerator to set before placing on top of crème brulee.

Recipe: South African Braai

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South African Braai. T-bone steak marinated, along with Pap covered in blend of tomato, onion, sweet chilli sauce, with salads on the side. Boerie as well as a sosatie on side.

Ingredients:

  • 450 – 680 grams bone-in T-bone steak
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon canola oil
  • Boerewors
  • Bread rolls
  • Sosatie
  • Tinned tomato and onion
  • Wellington sweet chili sauce
  • Lettuce, tomato, cucumber (optional salad as a side dish)

Ingredients (pap):

  • 2 cups (500ml) water
  • 1/2 tsp (2,5ml) salt
  • 1 cup (250ml) maize meal
  • 1 Tbls (15ml) butter

Directions:

  1. Put the water and salt in a saucepan. Bring to the boil.
  2. Turn to a low heat once boiling and immediately add in the butter and the maize meal. Don’t wait for the water to cool. Mix to combine.
  3. Adjust with extra water or maize meal to the consistency of your liking.  I like it the same consistency as mashed potato.
  4. Leave to cook covered on a low heat for about 30 minutes.
  5. Meanwhile, pan fry the T-bone steak, sosatie and boerewors. Preheat the oven to 450 degrees F. Remember to have removed steak from the refrigerator a half-hour before cooking.
  6. Heat a large skillet over high heat. Pat steak dry and season generously with salt and pepper. Add oil to hot skillet and when it begins to smoke add steak. Reduce heat slightly and cook steak, sosatie and boerewors until browned, about 4 minutes on each side. Transfer skillet to the oven. Roast until an instant-read thermometer inserted sideways into the steak registers 120 degrees F for medium-rare, about 6 to 8 minutes. Transfer steak, sosatie and boerewors to a cutting board and let it rest for 10 minutes. Cut steak, sosatie and boerewors from the bone and carve meat across the grain. Keep them warm and set aside.
  7. 30 minutes should have passed by now, so pap should be ready. Keep pot off stove but keep it warm.
  8. Throw tinned tomato and onion into a pan and cook for 10minutes. Add some Wellington’s sweet chili sauce, as desired. Once done, set aside to drizzle on pap later.
  9. Slice up bread rolls and butter them. Place sosatie and boerwors inside.

10.    Make salad and serve.