Main: WWW Lasagna
By Wendy and created from two other recipes
Dessert: Lemon Curd Tiramisu
Delicious Magazine – July 2020
“Real cooking is more about following your heart than it is about following recipes”
Hi Everyone!
Not sure where the above quote comes from but it certainly is true. Relaxing into cooking and trusting yourself is far more important than following a recipe. Often we don’t have the exact ingredients or the correct size pan or piece of equipment and we have to improvise. That’s when the magic happens. There may be flops but who cares, it’s all part of the fun and by taking this relaxed attitude it immediately removes the stress so many feel about cooking.
Everywhere I turn this month there are recipes for yet another type of lasagna. Matt Preston from Delicious Magazine says “Lasagna is without doubt the heavyweight champion of Italian food”. So I thought I would put together my version of this Italian staple. You may or may not recall that I cooked some mince which was called 50/50. So 50% meat and 50% vegies.
At the time, I thought what a great base for a lasagna. I also cooked Tuscan chicken rolls with a beautiful béchamel sauce which I thought would make a very tasty but different white sauce for the lasagna. So, here is that combo for you to try. The dried tomatoes in the béchamel give it a little tang which lingers on the taste buds. Where lasagna can be heavy this version isn’t and I feel that’s because the mince is lighter consisting of 50% veg. It was economical, could feed an army and could be done ahead so really ticked all the boxes. It was incredibly tasty and everyone (even MAV who is not a lasagna fan) gave it 9/10.
Delicious really outdid themselves this month. Once again I have cooked several different versions of tiramisu but from now on this is going to be my “go to” version. Why? Not only is it lighter but the absence of coffee and the introduction of the light & tangy limoncello mixed with the richness of the cream and mascarpone really gives this dessert the edge. At first I thought that the double layer of savoiardi biscuits on the base would be too much soaked in the limoncello and I was going to suggest that one layer would do.
However, I tried this scrumptillious dessert the next day (as it makes enough for 10) and it was even better. I bought the smallest amount of limoncello I could which was 200ml. Even though the recipe calls for 250ml this was certainly enough. A note here about the pan. I used the rectangular pan I had which was a little wide and just layered the biscuits through the middle. Then, when I took it out of the pan I trimmed it up and it looked great. BUT don’t take it out of the pan until you are ready to serve as it may slide a little on the ends. All in all a huge winner and I got 9/10 – 10/10. (There were arguments – LOL!!)
So until next week.
From my table to yours with love x
