I am by no means a cook of competence or flair, but I can do okay and will certainly not starve to death.
Today I am going to try to make a lasagne, which looks easy but has a seemingly un-ending amount of prep' time. Laziness will be my main foe rather than any lack of merit. It looks reasonably logical and easy and I am only prompted to make it because I have two big old courgettes in the fridge and should slice them into some sort of recipe. Lasagne seemed to fit though none of the recipes viewed thus far actually mentions courgette at all, but there we are the idea is up and running now so I shall just slice them in, in-between layers..
I moved on from one recipe because it mentioned Bechemel, which I thought was a city in one of the Russian Caucuses.
There's only me to cook for so no real disaster if it all goes a bit Pete Tong because I will just eat it anyway.
9 comments:
I am sure it was delish. Check epicurious.com. It is a US site but I am nearly positive it has a few recipes for eggplant lasagne either with bechamel or tomato based.
I believe Bechamel is the sauce bit... bag is the expert on lasagne!!
Hi both -
Kat', Bag is indeed an inspirational pointy person in the kitchen.
Scargosun - thanks and will take a look!
Update on lasagne in about 4 hours.
SS's favourite! Thinly sliced corgette between the layers should be wonderful!
Is it going to take 4 hours to make?!!! :)
Hi Sub! Recipe said 30 minutes of prep time, but I went steady and took 45. Just in the oven about three minutes ago and should be ready for 18.42 (local).
I will let you know how it turns out, but it smells good! It was really enjoyable prepping it, I must say. Did all the washing up of prep' stuff just now, so minimal washing up after dinner.
Made enough for 4, so let me know if you fancy a late supper on an experimental recipe.
OK. First things first. Is the image in the post a pic of your actually lasagne, of one you hoofed from t'interweb?....
Secondly.
Bechamel made easy. For a big lasagne (either a BS5 Lasagne for one, or a Bag lasagne for two) you'll need about a pint. You will need...
50g Butter (not margarine, or any other yellow product in a tub)
50g Flour - plain.
400-500ml milk (depending on how thick you want it.
Lob the butter in the pan. Heat gently , until foaming.
Add the flour (all in one lump) and whisk vigorously until you form a paste (it may help if you take it off the heat at this stage, so it doesn't burn) you have now created a Roux (check etimology) the basis for many a fine sauce.
Now slowly (SLOWLY) add the milk - whisking through until you have distributed the paste through the milk - heating gently (not too hot).
PAY ATTENTION.
DONT WANDER OFF.
DON'T LEAVE IT TO BURN.
Continue to whisk, until the sauce thickens - this hould take about 10 minutes on a medium heat.
That should be it - for further advice, please refer to
http://saucesforbeginners.com
Bag, you are a funny man! Lasagne worked very well but was a little dry if anything so I will definitely indulge in a sauce next time (and I will pay attention, sure).
The pic was from t'interweb prior to cooking.
Off for a run now and will eat the remainder of the dish cold for brekker. Yum!
Now you tell me!!
Cold lasagne is very good though!
It does make a whole load of washing up though. Yuck!!
Yes, and quite tricky washing up too - couldn't really slack like usual. Still it's all done now and it's a tuna salad with new pots and a glass of Pinot whatsisname ce soir.
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