Zig Zag Lasagna! How to Make Zig-Zag Lasagna from Start to Finish – Quick & Easy Lasagna Recipe!!!

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Zig Zag Lasagna! How to Make Zig-Zag Lasagna from Start to Finish - Quick & Easy Lasagna Recipe!!!
Author: 
Recipe type: Pasta
Cuisine: Italian
Serves: 6
 
Today we're going to artfully combine fresh pasta, creamy cheese sauce and chicken sausage to make a delicious zig-zag lasagna.
Ingredients
For the Pasta
  • 500g All-purpose flour
  • 5ml Salt
  • 250ml Water
For the Cheese Sauce
  • 130g Butter
  • 80g All-purpose flour
  • 2,5ml Nutmeg
  • 1200ml Full cream milk
  • 2 Bay leaves
  • 200g Mature cheddar cheese, grated
For the Rest
  • 1200g Chicken sausage
  • 100g + 100g + 100g Mature cheddar cheese, grated
  • Salt and pepper to taste
Instructions
  1. Today we're going to artfully combine fresh pasta, creamy cheese sauce and chicken sausage to make a delicious zig-zag lasagna.
  2. To make the pasta, place 500g of all-purpose flour in your food processor along with a teaspoon of salt.
  3. Pour in 125ml or half of the water and machine this on high speed until the mixture resemble rough breadcrumbs, about 30 seconds.
  4. Pour in the remaining 125ml of water and machine this again on high speed until the dough starts to combine, about 90 seconds. Tilting the machine from side to side while doing this helps the process tremendously.
  5. You will know the dough is ready when it holds together when compressed.
  6. Turn the dough out onto your work surface and compress it into mass. Wrap the dough in cling-wrap and allow this to stand for 30 minutes.
  7. After 30 minutes, unwrap the dough and cut the block into 4 pieces.
  8. Flatten out one piece and run it through your pasta roller, starting on setting 1, working gradually to setting 4. Dust the pasta sheet with a little flour between each pass through the machine to stop any sticking.
  9. Square off the ends of the sheet and dust it liberally with flour on both sides.
  10. Put this aside and continue with the remaining sheets. At the end, combine all of the off-cuts and roll out a fifth sheet.
  11. For the cheese sauce, melt 130g of butter in a large pan over medium heat.
  12. Add 80g of all-purpose flour and a half teaspoon of nutmeg.
  13. Use a paddle to stir this into the melted butter until it is smooth. Allow this to cook for 90 seconds.
  14. Turn off the gas or remove the pan from the heat and whisk in 1200ml of milk and add 2 bay leaves.
  15. Return the pan to the heat and simmer the sauce until thickened, whisking continuously.
  16. Once thickened, remove the pan from the heat and add 200g of grated mature cheddar cheese. Use your paddle to stir this until the cheese has completely melted into the sauce.
  17. You will need 3 double potion lasagna dishes, or a single 6 portion pan... this would be equivalent to a large roasting tin.
  18. Spoon just enough of the sauce into each dish to cover the base.
  19. Cut the sausage to the length of the dish and place it in the dish equally spaced. For 6 portions you will need 1200g of sausage.
  20. Cover the sausage with lasagna sheet, cutting it just slightly smaller than the dish.
  21. Press the lasagna sheet down between the sausages to create furrows.
  22. Spoon enough sauce into the dish to completely cover the pasta.
  23. Cut another 4 lengths of sausage to fill the furrows created by the pasta. Press the sausages down into the sauce.
  24. Cut another piece of lasagna sheet to cover the sausages and press this down to remove any trapped air pockets.
  25. Cover the pasta with another layer of sauce and smooth it off with the back of your spoon.
  26. Sprinkle a further 100g of mature cheddar over the top of the sauce, before continuing with the remaining dishes.
  27. Bake the lasagna in a preheated oven at 180c for 35 to 40 minutes until crispy and golden on top.
  28. Remove the pasta from the oven and allow it to stand for 10 minutes to set.
  29. Use a sharp knife to cut cleanly through the cheesy top and the sausages.
  30. Use your lifter to lift the portions from the dish and serve immediately with the accompaniments and garnish of your choice.
  31. Thanks for joining us today, please subscribe to our channel, give us a thumbs up and share this with everyone you know, and we'll see you again tomorrow.

 

Pasta Pesto – How to Make Pasta with Basil Pesto – Quick & Easy Comfort Food!!!

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Pasta Pesto - How to Make Pasta with Basil Pesto - Quick & Easy Comfort Food!!!
Author: 
Recipe type: Pasta
Cuisine: Italian
Serves: 4
 
In yesterday's episode we made a batch of basil pesto. Today we're going to use the pesto to make an amazing bowl of real comfort food, pasta with basil pesto.
Ingredients
  • Pasta of your choice (Dry weight 500g)
  • 6 Slices streaky bacon (good quality smoked)
  • 16 Cherry tomatoes
  • 75g Parmesan cheese (or Grano or Romano)
  • 120ml Basil pesto
Instructions
  1. Measure out the pesto, finely shred the Parmesan. You can also use Grano Padano or Romano. Slice the cherry tomatoes into halves, and cut the streaky bacon across the grain into thin strips.
  2. Cook the pasta according to the package instructions, drain the pasta and put this aside.
  3. Add a tablespoon of butter to a smoking hot pan and fry the bacon until is golden and starting to crisp on the edges.... about 90 seconds.
  4. Add the cherry tomatoes and continue to fry for a further 60 seconds before removing the pan from the heat.
  5. Pour the pasta into a serving bowl, add the bacon and tomato mixture and stir this in.
  6. Add the basil pesto and the Parmesan.
  7. Use two forks to toss the pasta until everything is well distributed.
  8. Serve the pasta immediately garnished with more fresh basil and the accompaniments of your choice.

 

Superbowl 2017 Special Recipes – Mac ‘n’ Cheese Bites – the Ultimate Mac ‘n’ Cheese Snack

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Superbowl 2017 Special Recipes - Mac 'n' Cheese Bites - the Ultimate Mac 'n' Cheese Snack
Author: 
Recipe type: Superbowl / Pasta
Cuisine: Italian American
Serves: 12
 
With Superbowl just a few days away, here is a quick, easy and delicious recipe to feed the crowds. These mac 'n cheese bites are simply outstanding... crispy on the outside and sumptuous on the inside.
Ingredients
  • 60g Butter
  • 60ml All-purpose flour
  • 400ml Milk (full cream)
  • Salt and pepper to taste
  • 175g Grated mature cheddar cheese
  • 240g Elbow macaroni
  • 12 Rashers streaky bacon
  • 2 Eggs
  • Finely shredded Parmesan cheese
Instructions
  1. To start, measure out the butter, all-purpose flour and milk, and boil the elbow macaroni according to the package instructions while reducing the cooking time by 2 minutes so that it is not quite cooked.
  2. Shred the mature cheddar cheese and beat the eggs.
  3. Heat a pan over medium high heat and add the butter. When the butter is melted and bubbling, add the flour. Stir this into the flour to get a smooth paste and allow this to cook for 60 seconds.
  4. Pour in the milk bit by bit, stirring continuously until all of the milk is added.
  5. Use a whisk to beat this to smooth sauce while it continues to cook.
  6. Once the sauce is smooth, turn off the heat and add the cheddar cheese and continue to stir until all of the cheese has melted into the sauce.
  7. Add the par-cooked macaroni and stir this in until everything is evenly coated.
  8. Add the egg and stir this in until completely combined.
  9. Season with salt and pepper and put this aside.
  10. Lightly oil a muffin pan and line the holes of the pan with streaky bacon.
  11. Divide the macaroni mixture equally among the 12 holes.
  12. Top each mac 'n cheese bite with finely shredded Parmesan cheese and bake the bites in a pre-heated oven at 180c or 350f for 20 minutes until crispy and golden on top.
  13. And there we have it.... an amazingly easy, quick and super-tasty Superbowl snack.
  14. Click the onscreen link to see dozens of other fantastic Superbowl recipes.
  15. Thanks for joining us today, please give us a thumbs-up, subscribe if you haven't done so already, and share this with your friends and family, and we'll see you again tomorrow.

 

Pasta with Anchovies, Capers, Garlic & Parmesan. Brilliantly Simple Pasta!!!

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Pasta with Anchovies, Capers, Garlic & Parmesan. Brilliantly Simple Pasta!!!
Author: 
Recipe type: Pasta / Seafood
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
This pasta dish is pure brilliance in its absolute simplicity, and has the most amazing aromas and flavors. You can create this masterpiece with just a handful of ingredients!!!
Ingredients
  • 2 Portions Linguine, Taglietelle or spaghetti (cooked to package instructions)
  • 50g Butter
  • 15ml Olive oil
  • 4 Cloves garlic, roughly chopped
  • 6-8 Anchovy fillets, roughly chopped
  • 15 Capers, roughly chopped
  • 2.5ml Chilli flakes
  • 30ml Chopped parsley
  • Shredded Parmesan
  • Salt & cracked black pepper to taste
Instructions
  1. To start you will need Linguine, Taglietelle or even spaghetti. Cook this according to the package instructions.
  2. Measure out the chilli flakes, grate the parmesan cheese, chop the parsely, weigh out the butter, roughly chop the anchovy fillets, capers and garlic. In addition, you will need 15ml of olive oil.
  3. Heat your pan over medium high heat, add the butter and garlic. Fry this for 2 minutes until it just starts to take on some color.
  4. Add the chilli flakes, anchovies and capers and fry this for 60 seconds.
  5. Add the chopped parsley to the pan and stir this in. Remove the pan from the heat and stir in the olive oil.
  6. Pour this all over the cooked pasta and toss it thoroughly until everything is coated.
  7. Serve the pasta immediately dressed with a generous topping of shredded Parmesan cheese.

 

How to Make Bechamel Sauce. Perfect Smooth, Silky Bechamel Every Time!!!

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How to Make Bechamel Sauce. Perfect Smooth, Silky Bechamel Every Time!!!
Author: 
Recipe type: Sauce
Cuisine: Italian / French
Prep time: 
Cook time: 
Total time: 
 
Bechamel sauce is they key ingredient in dishes like lasagna and cannelloni. It also serves as the master sauce or base for cheese sauce, mushroom sauce, garlic sauce and many others.
Ingredients
  • 65g Butter
  • 40g All-purpose flour
  • Pinch of nutmeg (1/4 Tsp)
  • 600ml Full cream milk, very cold
  • 1 Bay leaf
  • 125ml Cream
Instructions
  1. Heat the butter over medium low heat and pour in the flour
  2. and nutmeg.
  3. Stir this until creamy and allow it to cook for 60 seconds.
  4. Remove the pan from the heat and stir in the milk. Add a bay leaf to the mixture and return to the heat.
  5. Bring this simmer over a few minutes, stirring constantly. Simmer until the sauce
  6. thickens and leaves a trail when you stir.
  7. Remove the pan from the heat and discard the bay leaf.
  8. Stir in the cream.

 

Gourmet Chicken Lasagna. Amazing Creamy Cheese Chicken Lasagna – The Best!!!

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Gourmet Chicken Lasagna. Amazing Creamy Cheese Chicken Lasagna - The Best!!!
Author: 
Recipe type: Pasta
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Lasagna is a cornerstone meal in many households, however the cliche'd savory mince or chicken with tomato and white sauce can be extremely tedious on the tastebuds. This creamy cheese chicken lasagna will change the way you see lasagna forever!!!
Ingredients
For the Cheese Sauce
  • 120g Mature cheddar, shredded
  • 120g Parmesan, shredded
  • 800ml Chicken stock
  • 240ml Cultured sour cream
  • 60ml Tapioca or cornflour
For the Chicken Gravy
  • 400ml Chicken stock
  • 30ml Tapioca or cornflour
The Rest...
  • 600g Roasted chicken, skin on, roughly chopped
  • 500g Fresh lasagna sheet (or quick-cook dried)
Instructions
  1. To start, we are going to make a thin gravy for the chicken. In a saucepan over medium heat, mix the tapioca or cornflour with a little water and add it to the cold chicken stock.
  2. Bring this to a boil, reduce the heat and simmer for 60 seconds until thickened. Remove the gravy from the heat and put this aside.
  3. For the creamy cheese sauce, heat the second batch of chicken stock over over medium heat. Mix the tapioca or cornflour with a little water and add this to the pot.
  4. Bring this to a boil, lower the heat and simmer for 60 seconds until thickened. Remove the pot from the heat.
  5. Stir in the shredded mature cheddar and parmesan cheeses until melted and totally combined.
  6. Pour in the sour cream and stir this in until totally combined.
  7. Place the roughly chopped chicken in a mixing bowl and pour in the gravy. Stir this until combined.
  8. Lightly grease a medium size roasting pan and line the bottom with 2 slices of lasagna sheet. I am using freshly made lasagna sheet, but you can use quick cook dried pasta as well.
  9. Top the pasta with a layer of the chicken and gravy. This is the reason we made the gravy thin. The pasta will absorb 30 percent of the liquid from the gravy as it cooks and it will thicken as a result.
  10. Add another layer of pasta to the pan.
  11. Top this with a generous layer of the creamy cheese sauce.
  12. Top this with another layer of pasta.
  13. Then another layer of chicken and gravy.
  14. A final layer of pasta topped with another generous spread of creamy cheese sauce and you're almost done.
  15. Sprinkle a generous helping of mature cheddar over the surface.
  16. Bake the lasagna in a preheated oven for 35 to 40 minutes until the cheese is crispy and well browned.
  17. Remove the lasagna from the oven and allow it to stand for 10 minutes before slicing and serving.

 

Fettuccine Alfredo – Pasta with Alfredo Sauce

How to make fettuccine alfredo. Pasta alfredo recipe.


Fettuccine Alfredo - Pasta with Alfredo Sauce
Author: 
Recipe type: Pasta
Cuisine: Italian
Serves: 2
 
Fettuccine Alfredo is one of the simplest yet tastiest of all pasta dishes. You can use any shape of pasta, even although the tradition cut is fettuccine. For the best results with the Alfredo sauce, use real butter and good quality parmesan. Margarine will spoil the dish entirely. For more "Learn to Cook" demonstration videos, please subscribe to our Youtube channel!
Ingredients
  • 200g Fettuccine
  • 1 Clove garlic, finely chopped
  • 1 Tbs Butter
  • ½ Cup cream
  • ¼ Tsp Salt
  • Black pepper to taste
  • ¼ Cup parmesan cheese, grated
  • Extra shredded parmesan for topping
Instructions
  1. Follow the package instructions and cook the fettuccine, drain and keep warm
  2. Heat a pan over medium heat, melt he butter and fry the garlic for 30 seconds
  3. Add the cream, season with the salt and pepper and bring to the boil. Allow this to boil until the cream has thickened slightly - about 3 minutes
  4. Remove the pan from the heat, add the grated parmesan cheese and stir it until totally combined
  5. Pour the fettuccine into the pan and toss it until all of the pasta is evenly coated
  6. Serve the pasta into 2 bowls, top with shredded parmesan and serve immediately

 

Fettuccine with Creamed Spinach, Crispy Bacon & Feta

Pasta with creamed spinach, bacon and feta. Creamed spinach recipe.


Fettuccine with Creamed Spinach, Crispy Bacon & Feta
Author: 
Recipe type: Pasta
Cuisine: Italian
Serves: 4
 
This pasta dish is creamy and full of awesome flavor. Creamed spinach, bacon and feta make a perfect combination.
Ingredients
  • 500g Packet of fettuccine pasta
  • 300g Spinach, stalks and main veins removed
  • 300g Streaky bacon, chopped
  • 150g Feta cheese
  • 4 Cloves garlic, finely chopped
  • 250ml Cream
  • Parmesan cheese to garnish
Instructions
  1. Follow the package instructions and cook the fettuccine. Keep warm.
  2. Heat a pan over medium high heat and fry the bacon for 8-10 minutes, stirring regularly, until it is crispy and golden.
  3. Just before removing the bacon from the pan, add the garlic and stir it in for about 30 seconds, until it is fragrant
  4. Scoop the bacon and garlic from the pan leaving as much of the fat behind as possible
  5. Add the spinach to the pan and stirfry until it is totally wilted and tender. Depending on the size of your pan, you may have to do this in 2 batches.
  6. Remove the spinach from the heat and transfer it to a large mixing bowl. Using your stick blender, puree the spinach until smooth
  7. Crumble the feta into the spinach and mix in well.
  8. Add the bacon and stir in, then pour in the cream and mix until everything is totally combined.
  9. Re-heat your pan to medium high heat, add the creamed spinach sauce to the pan, bring to the boil and boil briefly until the cream thickens slightly.
  10. Share the fettuccine among four pasta bowls, top each one with the creamed spinach sauce.
  11. Grate a little parmesan cheese over the top of each bowl and serve immediately.

 

How to Prepare Couscous

Learn how to make the best couscous


How to Prepare Couscous
Author: 
Recipe type: Accompaniment
Cuisine: Middle Eastern
 
There is a formula to making great couscous. Please view the instructional video to see how easy it is!
Ingredients
  • 1 Part couscous (by volume)
  • 1 Part quality chicken stock (by volume)
  • ¼ Part Butter (by volume)
Instructions
  1. Place the couscous in a mixing bowl
  2. Add the butter and the hot stock
  3. Swirl the bowl around to ensure that the couscous is covered with liquid
  4. Cover the bowl with the lid and allow to stand for 10 minutes
  5. Separate the grains with a fork, season with salt and pepper and serve
  6. ---
  7. An example of the formula:
  8. Cup couscous : 1 Cup stock : ¼ Cup butter

 

No-Cook Pizza Sauce

Learn how to make pizza sauce with this no-cook pizza sauce recipe and demonstration


No-Cook Pizza Sauce
Author: 
Cuisine: Italian
Prep time: 
Total time: 
 
This no-cook pizza sauce is super-easy and quick to make. This recipe makes enough sauce for 4 x 30cm (12inch) pizzas.
Ingredients
  • 1 Can Italian tomatoes 800g (400g nett)
  • 15ml Garlic, finely chopped
  • 1 Tsp dried basil
  • 1 Tsp dried oregano
  • 1 Tsp sugar
  • 1 Tsp salt
  • 1 Tsp black pepper
  • 2 Tbs olive oil
Instructions
  1. Pour the tin of tomatoes into a sieve
  2. Gently but firmly squeeze the excess juice from the tomatoes and allow the juice to run through the sieve
  3. Discard the juice
  4. Put the tomatoes into a bowl
  5. Add all of the dry ingredients, the garlic and the olive oil
  6. Use a masher or stick-blender to blend all of the ingredients together

 

Wonton Dough & Egg-Free Pasta Dough

Learn to make wonton dough and egg-free pasta dough with this video recipe demonstration


Make your own Wonton Wrappers
Author: 
Cuisine: Chinese
Prep time: 
Total time: 
 
Making your own wonton wrappers is relatively quick and easy.
Ingredients
  • 3 Cups all purpose flour
  • 2 Tbs Oil (30ml)
  • 180ml Warm water (this may vary slightly according to flour type)
  • Extra flour as needed
Instructions
  1. Pour the flour into your mixing bowl
  2. Make a well in the center and pour in the warm water and oil
  3. Mix the ingredients until the dough comes together into a mass, and comes away from the sides of the bowl
  4. Cover the bowl and allow the dough to rest for 30 minutes
  5. Turn the dough out onto a floured work surface and knead for 3-5 minutes until it is smooth
  6. Return the dough to the bowl and allow to rest for a further 15 minutes
  7. Knead the dough briefly before proceeding to roll out by hand or machine

 

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