Curry sauce recipe

This is a basic, tasty recipe that I use all the time for different chicken dishes. It makes a lot of sauce, but you can easily freeze the sauce in small containers and use later. To make the sauce even tastier – put in the chicken fat that comes off the chicken, if you grill it in the oven. It really adds flavour!

To make this recipe vegan: use vegan butter, vegan milk and vegetable stock instead! (for vegetarian, use vegetable stock)

To make it gluten free: use corn starch instead of thickening/flour.

 

Ingredients:

3-4tbsp curry powder

2-3tsp turmeric

2 cubes of chicken stock

1 litre of cream

2tsp paprika powder

3tbsp butter

3tbsp flour

Salt, pepper

 

Instructions:

  1. Mix the curry powder, turmeric and the paprika powder together in a small glass or a little bowl.
  2. Melt the butter in a sauce pan and whisk in the flour. Make sure there are no lumps, it should be smooth.
  3. Whisk in the stock cubes and the spices in to the mix.
  4. Add the cream little by little and let the sauce thicken a bit before adding more.
  5. Season with salt & pepper, if you want.
  6. Let it simmer on low heat for a few minutes and make sure that it doesn’t stick to the bottom.
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Lasagna

A lot of people think that lasagna is a fancy, difficult and most of all: expensive dish to make. With proper planning it doesn’t have to be difficult or expensive at all, it will, however, be a bit time consuming – but it will be well worth it in the end! If you buy the ingredients while they’re on sale and/or with coupons, and adjust the vegetables in in to what’s cheap and in season, it will be a cheap but fancy meal.

 

Ingredients:

Minced meat sauce:

 

500gr minced meat

2-3tbsp flour/thickening

2 cubes of meat stock

2 cans of diced tomatoes or tomato sauce

2 tsp black pepper

0.5dcl tomato paste

1-2tbsp soy sauce

1 can of water (use the tomato can)

2 onions

1tbsp paprika powder

1tbsp oregano

4 cloves of garlic

 

Cheese sauce:

1 litre of milk or cream

3tbsps butter

3tbsps flour/thickening

300gr shredded cheese

Salt, pepper

 

1-2 packs of lasagna noodles

150gr shredded cheese (to go on top of the lasagna)

 

Recipe:

  1. Start preheating the oven to about 200C
  2. Peel and chop the onions finely
  3. Heat a frying pan until very hot and put in the butter.
  4. When the butter has stopped sizzling, put in the chopped onions and cook them until they’ve got a golden colour.
  5. Put in the minced meat and brown it with the onions. Separate and chop up the meat until its fine and make sure it’s not pink.
  6. Coat it with the thickening and stir it in
  7. Add the rest of the ingredients for the Bolognese sauce and stir well!
  8. Let it simmer for at least 15 minutes to get the flavours out and then put it aside to cool while you make the cheese sauce.
  9. Melt the butter for the cheese sauce, on a hot stove, and put in the flour or thickening. Stir well, there shouldn’t be any lumps. I always use a whisker when I make the cheese sauce.
  10. Gradually add the milk or cream and mix until it has thickened and then add more until it’s all in there.
  11. Pull the sauce pan from the heat and carefully fold the grated cheese in to the sauce, until it has melted completely.
  12. DO NOT put the cheese sauce back on the stove after you’ve put the cheese in, it’ll make it chewy and stringy.
  13. Put out lasagna noodles at the bottom of the lasagna dish. Then put a layer of the minced meat sauce & a layer of the cheese sauce in there.
  14. Putin another layer of lasagna noodles and repeat until there’s no more sauce
  15. There should be cheese sauce on top.
  16. Spread the shredded cheese on top.
  17. Cover the dish in tin foil and make sure it’s wrapped tight over the top.
  18. Bake it in the oven for 45 minutes on 200 Celsius.
  19. Turn the heat down to 175 Celsius and let it be in there for another 20 – 30 minutes.

 

Serve on its own or with a light, fresh salad. Enjoy!

Lasagna boats

Lasagna boats is a recipe that I’ve developed on my own, since I wanted an easier way to eat lasagna and combine it with another food I really enjoy: tacos. Basically you can go either way with this: the usual lasagna or a taco lasagna. The only difference is the seasoning, they’re both cooked and served in stuff n’ stands. This recipe is with meat, but you can easily change the meat for Quorn or any other meat substitute of your choice. Also, I’ve made the cheese sauce from scratch, but you can use canned béchamel sauce or cheese sauce too. If meat is expensive where you live it’s very easy to use a smaller amount and instead use more beans and shredded carrots as a filler. The boats can easily be frozen in containers until you need them and can be frozen at least three months. I can get about 15 lasagna boats from the recipe, depending on how thin I make the Bolognese and cheese sauces.

This recipe is perfect for kids and kids parties too.

Ingredients:

 

Bolognese sauce:

450 grams minced meat

2 onions

3 cloves of garlic

1-2 cans of baked beans

2 packs of taco seasoning

Thickening

1-2 can(s) of water (use the baked beans can)

1 cube of meat stock

1 tablespoon of soy sauce

Salt, pepper

Butter or oil to fry in

 

Cheese sauce:

1 litre of milk or cream

Thickening

Butter

300 grams of grated cheese

 

2 packs of stuff n’ stand

1 pack of lasagna noodles

Grated cheese for decoration

 

Recipe:

  1. Start preheating the oven to about 200C
  2. Peel and chop the onions finely
  3. Heat a frying pan until very hot and put in the butter.
  4. When the butter has stopped sizzling, put in the chopped onions and cook them until they’ve got a golden colour.
  5. Put in the minced meat and brown it with the onions. Separate and chop up the meat until it’s fine and make sure it’s not pink.
  6. Coat it with the thickening and stir it in
  7. Add the rest of the ingredients for the Bolognese sauce and stir well!
  8. Let it simmer for at least 15 minutes to get the flavours out and then put it aside to cool while you make the cheese sauce.
  9. Melt the butter for the cheese sauce, on a hot stove, and put in the flour or thickening. Stir well, there shouldn’t be any lumps. I always use a whisker when I make the cheese sauce.
  10. Gradually add the milk or cream and mix until it has thickened and then add more until it’s all in there.
  11. Pull the sauce pan from the heat and carefully fold the grated cheese in to the sauce, until it has melted completely.
  12. DO NOT put the cheese sauce back on the stove after you’ve put the cheese in, it’ll make it chewy and stringy.
  13. Put out the stand n’ stuffs on a baking tray and assemble the boats just like you would with regular lasagna
    1. Break up the lasagna noodles and put a few pieces at the bottom, just so it covers it fairly evenly
    2. Put in a thin layer of the Bolognese sauce and then some cheese sauce.
    3. Repeat step A & B until it’s full.
    4. There should be cheese sauce on the top
    5. Add some grated cheese of your choice on top (I recommend parmesan, but whatever you have available is fine).
    6. Repeat this with the rest of the boats
  14. Bake them in the oven for about 30-40 minutes in the lower part of the oven.

 

Serve on its own or with a light, fresh salad. Enjoy!