In the cookbook, recipes are cross-referenced where applicable.Lasagne is a good example of this. The recipe indicates the quantity needed of each sauce and references you to the page number. (I have included clickable links below to the Bolognese, Béchamel and Ratatouille sauces.) Eventually you should be able to make a Lasagne without referring to the recipe. You get to know quantities used: for example a béchamel sauce is made with 1 tablespoon butter, 1 tablespoon flour and 1 cup milk. Quantities can be increased as necessary.
Beef orVegetarian Lasagne
4 cups Bolognese Sauce OR 4 cups Ratatouille
4 cups Béchamel Sauce combined with 1 ½ cups grated cheese
1 packet instant lasagne sheets
¾ cup grated cheddar cheese
¼ cup grated parmesan
Preheat oven to 180°C.
Assembly instructions: Grease a deep sided baking dish and cover the base with half of the meat or Ratatouille Sauce. Lay instant lasagne sheets over the meat or vegetable sauce and spoon half of the béchamel sauce over sheets. Repeat with remaining meat or vegetable sauce, lasagne sheets and béchamel sauce. Sprinkle top with combined grated cheeses. Bake for 30 – 40 minutes until golden brown and bubbling and pasta is tender.
Stand 5 minutes before serving.
Serve with crusty bread and salad
Use pork, lamb or chicken mince in the Bolognese sauce recipe for something a little different.
Life for us has been all about survival on a shoestring budget. I've learnt how to live on very basic (and cheap) staples and I cook from scratch and don't buy prepackaged mixes of anything. I've raised three happy and healthy kids and I believe that food is central to good communication and a happy and connected life!
Close to Home
Tales from the front line of parenting. These were some of the happiest days of my life.
I have an unpublished cookbook manuscript that lives on my kitchen bench. This is the collection that I have fed my family from for many years, all made from a core list of practical and economical ingredients. The manuscript is splattered with butter, flour and milk from daily use. It moves between the kitchen and the office as I edit and test-kitchen the recipes.