Recipe: Lasagna
A few nice recipes images I found:
Recipe: Lasagna
Image by Smaku
Lasagna. With so many variations on this great pasta dish, who’s to say which one is better than the other? This recipe is a combination of the one found on the box of a pack of Barilla Lasagne sheets, and self improvisation for the tomato sauce. i.e. I used a jar of pre-made sauce instead of making it from scratch. This recipe works well as the base of a meat lasagna. Fiddle with it yourself to make your lasagna that suits your own taste.
Ingredients
10 Sheets of Lasagne
450g minced meat
200g cherry tomatoes
100g mushrooms
75g peppers (any colour, doesn’t matter too much)
50g butter
50g onions, diced finely
50g grated parmesan cheese
1 clove of garlic, finely chopped
15g bay leaves, finely chopped
Glass of white wine, coffee (both optional)
Bechamel sauce
1 litre of milk
45g butter
45g flour
15g nutmeg
Recipe
1) In a large skillet, brown the onions in oil [2] along with your garlic. Add your meat to the mixture [3] and cook for another 5 minutes. Once meat is almost fully cooked, season this mixture to taste with some added goods. I added about 3 tablespoons of freshly brewed coffee [4] to the above but didn’t make too much of a noticable impression. Next time I’ll add more. 1 glass of white wine was also added [5]. Cook until wine has fully evaporated.
2) Add mushrooms and enough tomato sauce to make the sauce fairly liquid [6]. Mix thoroughly [7]. Add your peppers [12] and extra tomatoes [13] to the tomato sauce and mix again. Add bay leaves to mixture. Set aside on low heat.
3) Make the Bechamel sauce in another pot [8].
4) Grease the edges of an oven dish. Line the bottom with a layer of bechamel sauce [14]. Piece two sheets of lasagne on top. Then add a layer of the meat sauce. Add another layer of bechamel sauce, and sprinkle some parmesan cheese on top. Repeat for enough layers to fill the oven dish [15].
5) Bake in oven for 20 minutes at 200C [16].
Bechamel Sauce
1) In a pot, bring milk to a boil [8]. In another pot, melt the butter [9]. Add flour and pour in the hot milk. Be sure to whisk immediately so as not to form any clumps of flour. When mixture boils, remove from heat and add nutmeg and salt to taste [11].
Sidenote: This recipe called for using the no-cooking lasagne sheets, which rely on the moisture from the bechamel and tomato sauces. If your sauces are not liquid enough, the layers of lasagne sheets may still be hard after baking. Use sheets of lasagne that you boil beforehand if you want to ensure a good lasagna.
My Design Recipe
Image by Cooky Yoon
My design recipe / by cooky YOON
I am a designer who thinks ideas more than foods as well as wants balanced ideas. When a person feels hungry, they thinks and wants food but Design is more important for me than foods. I constantly think ideas and Design; also, I pursue and crave for something new anytime or anywhere. These thoughts express my passion. I would like to be a steadily changing designer with positive attitude by satisfying my passion with new ideas, assimilating them and then embracing fresh ideas again.
Recipe Flowchart
A few nice recipes images I found:
Recipe Flowchart
Image by chavelli
Last year I set out to improve my basic cooking skills. I’ve always been able to follow recipes, but often found myself frustrated with the format of most cookbooks. Recipes written in prose would leave me lost as I’d dash away to complete a task, and numbered steps were sometimes too simplistic to give me an accurate idea of what I was getting into (i.e. I could use some help with planning and multitasking).
I wanted to address the following problems:
Understanding the scope of the dish: being able to visualize the different pieces to the overall recipe and thus have an idea of how to plan my time.
Efficiency: I would often take longer to prepare dishes because as a beginner I didn’t know when I could multitask. I wanted to be able to convey idle time.
Simplicity: as much as I like well-written pieces, often I just wanted to ‘get things done’. I wanted something straight to the point but clear enough for someone with basic cooking skills and knowledge to execute.
My solution was to design a horizontal flowchart recipe. The x-axis represents time (not to any particular scale), and by using the starting point of each major step as the vessel for the task at hand, proceeding ‘actions’ and ‘ingredients’ are clearly marked and easily identified. Heat is unmistakable in red, darkening and lightening in accordance with the strength.
Bottom line is it allows me to—at a glance—see what ingredients and vessels I need, have an idea of how to plan my time (when to multitask), and follow along as I complete steps.
——————–
Coincidentally, GOOD Magazine featured a ‘Redesign A Recipe’ Project soon after I completed this so I submitted it for selection. You can see it highlighted as one of the top 22 shortlisted by the magazine. www.good.is/post/submission-redesign-the-recipe
Waffle Recipe (auf Deutsch)
Image by nlnnet
Waffle Recipe
Recipe: The Ultimate Brownie
Check out these recipes images:
Recipe: The Ultimate Brownie
Image by Smaku
I went to Renee’s Kitchen and asked what she thought was the best tasting recipe for brownies. She gave me this one that she got from the Internet, insisting it was really good.
As a brownie lover, I had to try this for myself. The result was one of the best tasting brownies I’ve ever had.
This recipe for the Best-Ever Brownies was adapted slightly from Baking with Julia. While I’m not sure where the source of this recipe is from, I love the description that came with it:
These dark, deeply chocolatey, oozy things aren’t your typical specimens: they’re what brownies on sad party tables everywhere aspire to be…
Enough said.
Now go bake!
Ingredients
1 1/4 cups all purpose flour
1 tsp salt
2 sticks / 8 ounces / 225g unsalted butter
4 ounces / 115g of your best quality unsweetened chocolates, coarsely chopped
2 ounces / 55g of your best quality bittersweet chocolate, coarsely chopped
2 cups granulated sugar
1 tsp pure vanilla extract
4 large eggs
Recipe
1) In a small bowl, whisk together the flour and salt, then set aside (1).
2) Melt the butter and chocolates together on top of a double boiler over (but not touching) simmering water (alternatively you can use a metal bowl over a pan of simmering water) (2) Stir frequently.
3) Once melted and smooth, add 1 cup of the sugar to the bowl and stir for about 30 seconds. Remove mixture from heat and stir in vanilla extract (4). Pour this mixture into a larger bowl.
4) Put remaining 1 cup of sufar and the eggs into a medium bowl and whisk together by hand (5).
5) Little by little, pour half the sugar and egg mixture to the chocolate mixture (6). Stir constant to prevent eggs from scrambling from the heat.
6) With a mixer, beat the remaining sugar and eggs on medium speed until they are thick, pale and doubled in volume (about 3 minutes) (7).
7) Gently fold the whipped eggs and sugar into the chocolate mixture (8).
8) When the eggs are almost completely incorporated, gently fold in the dry ingredients (9) and mix thoroughly (10).
9) Pour this batter into an 8" square pan (11).
10) Bake in center rack in oven at 350F for about 25-29 minutes. After about 23 minutes, test the brownie by sticking a toothpick into the center. They should be just barely set but not too raw. Mine took about 29 minutes for the desired consistency.
11) Cool brownies in the pan on a rack. Once completely cooled, take out of pan and cut into squares. (12)
Makes 16 generous portions or 32 bite sized heavenly bits
Note: These brownies can keep at room temperature or in the refrigerator for 2-3 days. You can put them in the freezer but they will never freeze solid making them a great snack to eat straight out of the freezer too.
The final result should look a little something like this.
recipe – taco casserole 2
Image by cafemama
susanne gordon’s recipe, page two
recipe – lydias zucchini bread
Image by cafemama
nancy gilbert’s zucchini bread recipe
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