Tag: freezerfriendly

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My Lasagne Version

More-Basic Lasagne

Alternative: Over-Complicated Lasagne

Ingredients

Pasta Sheets – let’s not complicate this!

    • 1 box lasagne sheets, https://www.woolworths.com.au/shop/productdetails/212064

Bolognese Sauce

    • 1tblspn oil
    • 2 large onion, finely diced
    • 1/2 red capsicum, finely diced
    • 1/2 zucchini (frozen works well), thinly sliced then diced
    • 1 broccolini stalk (frozen works well), diced
    • 1/2 packet baby spinach leaves (frozen works well), sliced/diced
    • 6 button mushrooms, well diced
    • 6-12 large garlic cloves, freshly minced
    • 300g middle bacon, diced
    • 1Kg beef mince
    • ~30g dry herbs (e.g. basil, oregano, parsley)
    • ~50g fresh herbs (e.g. basil, oregano, parsley), fresh chopped (frozen paste works too)
    • 250ml red wine
    • 1 qtr. lime (I actually forget this regularly)
    • 50g tomato paste
    • 800g tomatoes, diced (tinned, just don’t choose “crushed” to avoid chunks)

Bechamel Sauce

    • 1 to 2 jars of sauce, https://www.woolworths.com.au/shop/productdetails/758350/dolmio-lasagne-bechamel-sauce

Extras for Baking

  • 1tblspn butter or oil (oops … forgot this)
  • 100g sheep’s cheese (broken up as fine and dry as possible)
  • lots grated dairy cheese to taste

Method

Pasta Sheets

    1. Wash and dry hands well.
    2. Take sheets from packet and determine how many will create 1 x layer
    3. Prepare physically or mentally for about 4 layers of pasta sheets – for my tray and these sheets, it is 2.5 sheets, and I have not yet perfected breaking the half.

Bolognese Sauce

    1. Heat large saucepan to medium-high heat and add diced bacon and cook until the fat softens. (Generally safe to cook bacon and trust the fat will stop it sticking, but know your own pan/s and add oil first if required.)
    2. Remove bacon to a spare bowl for a minute.
    3. Brown onions and garlic. (At this point I also added the dry and frozen herbs)
    4. Re-add bacon.
    5. Add mince and cook until brown.
    6. Monitor the oil/liquid content as it starts too look well done enough. Push meat mix to the side and scoop/drain/use paper towel to minimise oil being kept in the pan. A lovely lean mince may not need this step.
    7. Reduce heat to medium.
    8. Add capsicum and allow to brown/caramelise/roast/cook a little.
    9. Add other vegetables (mushrooms, zucchini, broccolini, spinach, etc)
    10. Add wine, followed by the juice of the lime.
    11. Add tomato paste and tinned tomatoes and combine until there is an even consistency.
    12. Allow to simmer, stirring regularly.
    13. At this point, this is a lovely Bolognese, so I might pop on some spaghetti, and get a full taste test prior to making up the lasagne with it.

Prep for Oven

    1. Preheat oven to 180°. (Note: Skip this step if having Spaghetti Bolognese for dinner)
    2. Grease glass baking dish using extra butter or oil. (ooops – I have forgotten this a bit.)

Bechamel Sauce

    1. Open jar. Yes, this needs a step. Especially if you need to call in reinforcements and/or violently attack the jar to get it open.

Combine Parts and Bake

  1. Keep regularly stirring Bolognese until thick and consistent (usually around 40 minutes total).
  2. Add one layer pasta sheets – for this layer, overlapping is better. Followed by a layer of Bolognese, then ~1/4 of the Bechamel sauce. Ensure that the pasta sheets are completely and generously covered, using extra if you must.
  3. Sprinkle a mix of sheep cheese and dairy cheese. (Note – keep a slightly larger portion for the TOP!
  4. Repeat layers ~ twice more.
  5. For the top layer, make sure the pasta sheet nestles really well into the previous layer of Bolognese well to absorb that moisture while cooking, then coat with the last of the Bechamel sauce.
  6. Sprinkle extra sheep’s cheese/dairy cheese on top.
  7. STOP!
  8. Option 1 – cook TOMORROW! Cover with alfoil, allow to cool for a while and place in the fridge. Make sure the oven is off.
  9. Option 2 – cook NOW! (Or, start here tomorrow!) Place into the preheated oven (180°C), but be aware of the limitations of your dish! A glass dish may shatter going from the fridge temperature to an oven, so allow to rest, or put into a COLD oven and have both warm up at the same time.
  10. Once the oven is at temp, bake for ~40 minutes until the top is lovely and golden.

Once cooked, divide and serve with some fresh salad. Allow the remnants to cool while eating. Divide further (it holds together better when cooler) and place suitable servings in freezer safe containers. (This is a HEAVY dish, so eating a serve before doing the freezer prep gives a better idea of serving sizes required!) Make sure to label with contents and date prepared.

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Apricot Oat Breakfast Cake

Apricot Oat Breakfast Cake – NOT YET MADE

A soft, not-too-sweet oat slice with tinned apricots. Works as a snack or a make-ahead breakfast and freezes well.

Yield: 1 slice (about 12 pieces)

Ingredients

  • 2 cups rolled oats
  • 1 tsp baking powder
  • 1 tin apricot halves in juice, drained and chopped
  • 2 eggs, lightly beaten
  • ¼ cup neutral oil (such as vegetable oil)
  • ⅓ cup sugar or honey
  • 1 tsp vanilla extract (optional)
  • 1 pinch salt

Cooking Directions

  1. Preheat oven to about 170 °C. Line a slice tin or small rectangular baking dish with baking paper.
  2. In a large bowl, stir together the oats, baking powder and salt.
  3. In a separate bowl or jug, whisk the eggs, oil, sugar or honey and vanilla until combined.
  4. Pour the wet mixture into the oats and stir until everything is moistened.
  5. Fold through the chopped apricots.
  6. Spread the mixture evenly into the prepared tin and smooth the top.
  7. Bake for 20–25 minutes, or until the top is lightly golden and the centre feels set.
  8. Allow to cool in the tin, then lift out and cut into squares or rectangles.
  9. Serve at room temperature. Store in an airtight container in the fridge, or wrap pieces and freeze.
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No-Bake Oat Slice

No-Bake Oat Slice – NOT YET MADE

Chewy no-bake oat slice held together with nut butter and honey. Great for hot weather when you don’t want to turn the oven on.

Yield: 1 slice (about 16 small squares)

Ingredients

  • 2 cups rolled oats
  • ½ cup peanut butter or almond butter
  • ⅓ cup honey or maple syrup
  • ½ cup chopped dried apricot, dried cranberries or other dried fruit
  • ¼ cup chocolate chips (optional)
  • 1 pinch salt, to taste

Cooking Directions

  1. Line a small slice tin or square dish with baking paper.
  2. Add the oats, chopped dried fruit, chocolate chips (if using) and salt to a large bowl.
  3. In a microwave-safe jug or small bowl, combine the peanut butter and honey.
  4. Microwave for 20–30 seconds until just warm and easy to stir, then mix until smooth.
  5. Pour the warm peanut butter mixture over the oats and stir until everything is well coated.
  6. Tip the mixture into the prepared tin and press down very firmly so it holds together.
  7. Chill in the fridge for at least 2 hours, or until firm.
  8. Lift out using the baking paper and cut into bars or squares.
  9. Store in the fridge for up to a week or freeze for longer storage.
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Soft Chewy Fruit Oat Bars (baked)

Soft Chewy Fruit Oat Bars – NOT YET MADE

Soft, chewy oat bars made with oats and fruit. Great at room temperature or from the freezer, perfect for snacks or breakfast on the go.

Yield: 1 slice (about 12–16 bars, depending on cut size)

Ingredients

  • 2 cups rolled oats
  • 1–1½ cups mashed banana or unsweetened apple puree
  • 1 cup mixed add-ins (chopped dried apricot, dried apple, dried blueberries or chocolate chips)
  • 1–2 tbsp honey or maple syrup
  • 1 pinch salt

Cooking Directions

  1. Preheat oven to about 170 °C (fan-forced if you like).
  2. Line a small slice tin or square baking pan with baking paper.
  3. In a large bowl, mix the oats and salt.
  4. Add the mashed banana or apple puree and honey or maple syrup. Stir until the oats are well coated.
  5. Stir through the chopped dried fruit and any chocolate chips or other add-ins.
  6. Press the mixture firmly and evenly into the prepared pan.
  7. Bake for 15–20 minutes, or until the top is lightly golden and the slice feels set in the centre.
  8. Allow to cool completely in the pan, then lift out and cut into bars or squares.
  9. Store in an airtight container at room temperature for a couple of days, in the fridge for up to a week, or freeze with baking paper between layers.
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Classic Chewy Chocolate Brownie

Chocolate Brownies

stolen (with edits) from https://www.taste.com.au/recipes/classic-chewy-brownie/f0960a83-1fa9-4e3e-b616-a995182613e0 and stolen image by Brett Stevens

Yield: many brownies (depending on cut size)

Ingredients

  • 125g unsalted butter, chopped
  • 125g dark baking chocolate
  • 3 eggs, lightly whisked
  • 335g raw castor sugar
  • 115g plain flour
  • 30g cocoa powder
  • 1tsp vanilla extract
  • 1 pinch salt

Cooking Directions

  1. Preheat oven to 180 degrees C
  2. Grease a 20cm square pan and line with baking paper
  3. Whisk egg and add vanilla in a small bowl
  4. Sift together sugar, flour, cocoa and salt in a large bowl
  5. Melt butter and chocolate in a second large bowl over a saucepan of simmering water, stirring with a metal spoon
  6. Remove from heat
  7. Quickly stir in egg mix and dry mix
  8. Pour into a prepared pan and decorate with sprinkles if desired
  9. Bake for 25-30 minutes until a skewer inserted in the centre comes out with moist crumbs clinging
  10. Set aside to cool completely
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Lasagne from Scratch

Lasagne that I will never make, but tastes good

Alternative: More-Basic Lasagne

Ingredients

Pasta Sheets

    • 275g plain flour (or fancy-white/pasta-specific/bakers/etc)
    • 50g plain flour (extra for dusting)
    • 3 large eggs
    • Pinch salt (to taste)

Bolognese Sauce

    • 1tblspn oil
    • 1 large onion, diced
    • 6-12 large garlic cloves, freshly minced
    • 300g middle bacon, diced
    • 1Kg beef mince
    • ~30g dry herbs (e.g. basil, oregano, parsley)
    • ~50g fresh herbs (e.g. basil, oregano, parsley), fresh chopped
    • 50-100ml red wine
    • 1 qtr. lime
    • 50g tomato paste
    • 800ml tomatoes, diced

Bechamel Sauce

    • 50g butter (or margarine/spread1)
    • 50g plain flour
    • 50g sheep’s cheese (broken up as fine and dry as possible)
    • 750ml oat milk (or milk1)

Extras for Baking

  • 1tblspn butter or oil
  • 50-100g sheep’s cheese (broken up as fine and dry as possible)

1 Bechamel will thicken much quicker if using cow-based ingredients, but will still work without.

Method

Pasta Sheets

    1. Wash and dry hands well.
    2. Place flour in a pile on a large, clean, hard surface with a large well in the centre.
    3. Crack eggs into the well, sprinkle salt on top.
    4. Gently beat eggs with a fork, slowly adding surrounding flour.
    5. Continue incorporating all the flour using fingers until you have a big sticky mess that you could not possibly imagine would form a clean ball of pasta. If dough is not too sticky, add a tablespoon of water.
    6. Form a clean ball of pasta by kneading and squelching until it magically stops being a sticky mess.
    7. Keep kneading, stretching and folding dough for about 10 minutes or until dough is smooth and soft.
    8. Form a ball, wrap in cling-wrap and place in fridge for 1 hour.
    9. Remove from fridge and break into ~4 equal portions.
    10. With each portion roll, turn and fold with a rolling pin, dusting with flour, until the dough is a consistent 1mm thickness throughout.
    11. Use a pastry wheel or knife to cut sheets into your preferred rectangular size.
    12. Leave out to dry (perhaps cover with tea-towel and/or dust with more flour) for at least 30 minutes but preferably overnight.

Bolognese Sauce

    1. Heat large saucepan to a medium heat and add oil.
    2. Brown onions and garlic.
    3. Turn to medium-high heat and add diced bacon and cook until the fat softens.
    4. Add mince and cook until brown.
    5. Reduce heat to medium and sprinkle and combine dry then fresh herbs.
    6. Add wine and reduce, followed by the juice of the lime.
    7. Add tomato paste and combine until there is an even consistency.
    8. Add tomatoes, combine and simmer, stirring regularly.

Prep for Oven

    1. Preheat oven to 180°.
    2. Grease glass baking dish using extra butter or oil.

Bechamel Sauce

    1. In a small saucepan on low heat, gently melt butter.
    2. In small batches and removing from heat where necessary, combine butter with flour until a smooth yellow paste (a rue!) is formed.
    3. In small batches, combine sheep’s cheese. Try to minimise lumps, but you can’t be perfect.
    4. In small batches, add oat milk and combine thoroughly, then stir often until mix becomes thick and viscous.
    5. Keep on very low heat until ready to use.

Combine Parts and Bake

  1. Keep regularly stirring Bolognese until thick and consistent (usually around 40 minutes total).
  2. Add a thin layer of Bolognese to the floor of the baking dish, then cover with pasta sheets followed by ~1/4 of the Bechamel sauce. Ensure that the pasta sheets are completely and generously covered in Bechamel, using extra if you must.
  3. Repeat layers twice more, using remaining Bolognese and Bechamel on top layer.
  4. Sprinkle extra sheep’s cheese on top.
  5. Bake for 40 minutes.
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Let’s try apple muffins

Apple Cinnamon Muffins

stolen from https://www.recipetineats.com/brown-sugar-apple-muffins/

Yield: 12 muffins

Ingredients

  • 2 large apples (approx 2 cups) peeled and diced
  • 115g coconut oil
  • 200g dark brown sugar
  • 165mL (180g) Almond milk
  • 1 large egg
  • 1 teaspoon white vinegar
  • 300g plain/all purpose flour
  • 1 teaspoon baking soda/bi-carb soda
  • 1 teaspoon cinnamon powder
  • 1 pinch salt
  • 1 tablespoons raw sugar to sprinkle over the top (if desired)

Cooking Directions

  1. Preheat oven to 200 degrees C
  2. Place 12 baking cases in muffin tin (if freezing, make sure these are microwave safe)
  3. Place coconut oil and dark brown sugar in a bowl, whisk to combine
  4. Add almond milk, then egg and vinegar. Whisk to combine.
  5. Sift flour, baking soda, cinnamon and salt together in another bowl.
  6. Scatter dry ingredients over wet, and whisk gently until flour is incorporated.
  7. Stir through apple – minimum stirs, just to disperse
  8. Scoop batter into muffin tin – I used the 1/3 cup – filling all the way to the top
  9. Sprinkle tops with sugar (if desired)
  10. Immediately turn down to 180 degrees C
  11. Bake for 20 minutes (standard) or 18 minutes (fan/convection), or until a skewer comes out clean.
  12. Rest in muffin tin for 5 minutes then transfer to a rack to cool.
  13. Once fully cooled, store in an airtight container