speclaggle me a nice meal to make for the wife
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Associate
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- 26 Sep 2006
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- West Bridgford
Lasagne, but instead of a white source, use slices of mozzarella on top of the meat sauce layer. Bolognase, mozzarella, pasta, Bolognase, mozzarella, pasta.
Cover the final pasta layer with white sauce and parmesan cheese. Bake for 40 minutes. Serve with salad. Job done
Cover the final pasta layer with white sauce and parmesan cheese. Bake for 40 minutes. Serve with salad. Job done
aubergine bake.
1 large aubagine
olive oil
pasta
can of tomatoes
stock cube
large onion
oregano
chesse
Basil optional but if you use it fresh only
dice and fry onion in a little olive oil, add chopped tomatoes, stock cube, oregano and simmer for 5 or so minutes.
cook pasta tile slightly aldeintay(sp).
slice aubagine thinly, brush olive oil on and grill till dark brown, flip and grill the other side.
Mix pasta and sauce together, place half the pasta mix into a oven proof dish, place half the aubagines on top and 1/3rd of the grated chesse, if your using basil, tear a few leaves up and springle over the chess, 2 leafes should be enough per layer, then more pasta, aubagines and *** rest of the cheese, place in over at 180 for 30mins or untill chesse is golden brown.
serve with a simple salad, balsamic vinegar dressing works well with this dish. or if your not a salad fan, some garlic bread.
1 large aubagine
olive oil
pasta
can of tomatoes
stock cube
large onion
oregano
chesse
Basil optional but if you use it fresh only
dice and fry onion in a little olive oil, add chopped tomatoes, stock cube, oregano and simmer for 5 or so minutes.
cook pasta tile slightly aldeintay(sp).
slice aubagine thinly, brush olive oil on and grill till dark brown, flip and grill the other side.
Mix pasta and sauce together, place half the pasta mix into a oven proof dish, place half the aubagines on top and 1/3rd of the grated chesse, if your using basil, tear a few leaves up and springle over the chess, 2 leafes should be enough per layer, then more pasta, aubagines and *** rest of the cheese, place in over at 180 for 30mins or untill chesse is golden brown.
serve with a simple salad, balsamic vinegar dressing works well with this dish. or if your not a salad fan, some garlic bread.
Soldato
- Joined
- 3 Jun 2005
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- 5,365
- Location
- West Sussex
Chicken with Porcini Pesto.
Soak about 20g of dried Porcini mushrooms in warm water for about 20 minutes and then drain. Put the mushrooms, clove of Garlic, few tablespoons of grated Parmesan cheese, some pine nutsand basil leaves in a food processor and blend till thoroughly chopped. Put in about 4 tablespoons of Olive oil and some ground peeper and blend again.
Take 4 chicken breast and open them up like a Butterfly. Brush them with oil and grill until thoroughly cooked. Transfer to plates and serve with pasta and the chicken topped with the pesto.
Soak about 20g of dried Porcini mushrooms in warm water for about 20 minutes and then drain. Put the mushrooms, clove of Garlic, few tablespoons of grated Parmesan cheese, some pine nutsand basil leaves in a food processor and blend till thoroughly chopped. Put in about 4 tablespoons of Olive oil and some ground peeper and blend again.
Take 4 chicken breast and open them up like a Butterfly. Brush them with oil and grill until thoroughly cooked. Transfer to plates and serve with pasta and the chicken topped with the pesto.
