background preloader

MEXICAN LASAGNE

MEXICAN LASAGNE

http://www.nigella.com/recipes/view/mexican-lasagne-5315

Related:  Nigella 3Recipes

Baked Cannelloni - Italian I have discovered that the best way to make this excellent supper dish is to buy fresh sheets of lasagne that don't need pre-cooking. Serves 4 This recipe is from How to Cook Book One and The Delia Collection: Italian First make the filling by placing all the ingredients into the bowl of a food processor and blending everything on a low speed until thoroughly combined.

Thai Coconut Rice Recipe I loved it. Great simple flavors. I did add almonds, but I toasted them. Nigella's Recipes MAKE AHEAD NOTE: The pie can be made 1 day in advance and kept in fridge. Pie can also be frozen at this stage, in which case cook from frozen, as Freeze Note. STORE NOTE: The pie is best on the day it is made, but leftovers can be stored in fridge, on a plate covered with clingfilm or in an airtight container, for up to 2 days. Salmon With Sesame Greens & Ginger-soy Dressing Recipe Step 1 Heat a large non-stick frying pan over high heat. Spray both sides of the salmon with olive oil spray. Add salmon to the pan, skin-side down, and cook for 2-3 minutes or until crisp. Turn and cook for a further 1-2 minutes for medium or until cooked to your liking. Step 2 Meanwhile, combine the soy sauce, sugar, ginger and half the sesame oil in a small bowl. Stir until the sugar dissolves.

Chicken Traybake With Bitter Orange and Fennel I don’t think I could say how often I’ve made this since settling into my new kitchen. Not that I’m ashamed of being repetitive – I find that comforting – but I’ve simply cooked it too often to count. This, as it cooks, fills your kitchen with its gentle anise and citrus scent, working as well in midwinter with in-season Seville oranges as it does in summer with eating oranges, their sweetness soured by lemon. I always get the chicken in its marinade a day ahead, but if you don’t have time, an hour would be fine (out of the fridge, but in a cool place) so long as you start off with good chicken. If you can afford good organic chicken, buy it. It is this chicken that provides a strong natural “gravy”, and the other reasons to do so are even more compelling.

Chocolate Caramel Slice Recipe Step 1 Preheat oven to 180°C. Line a 3cm deep, 28 x 18cm (base) lamington pan. Step 2 Combine all base ingredients in a bowl. Mix well. Press into prepared lamington pan. Bulgar Wheat Salad With Pink-Seared Lamb This bulgar wheat salad is loosely based on tabbouleh, only using coriander in place of the parsley, lime in place of the lemon and omitting the tomatoes and adding the chilli and some raw, diced courgettes. Coriander is so much more headily aromatic than parsley that I've made the ratio to herb and grain skewed differently from traditional tabbouleh: that's to say, this is a herb-flecked grainy salad, rather than a herb salad into which a few grains have been tossed. Because the bulgar wheat is so strongly flavoured and aromatic you can leave the lamb as it is: no marinade, no nothing, just sweet and pink and warm against the green-flecked cracked wheat. If you want to serve the lamb on top of the salad, I find that two loins of lamb are plenty, but if you want to serve the meat on a separate plate, then I'd go for three. This may sound mad, but really it does seem to make a different to how people eat. Read more

Moroccan_pasta_sauce_and_meatballs Fresh ripe tomatoes, garlic, parsley, cilantro, and paprika and cumin are usually key to Moroccan pasta sauce, with common variations including the addition of cinnamon, hot peppers, or even chick peas. The pasta dish itself is often topped with grated Edam cheese. The basic Moroccan pasta sauce recipe below will yield 4 to 5 cups of zesty sauce, enough for up to 1 kg (about 2 lbs.) of spaghetti or pasta. Spaghetti With Marmite I came across this recipe in Anna Del Conte's memoirs, Risotto with Nettles. Now, there are so many recipes I could borrow from her, and many I have, but this is the one I have to show you here. She introduces it as hardly a recipe, but I wanted to include it because I haven't as yet found a child who doesn't like it. I know the combination of pasta and Marmite sounds odd to the point of unfeasibility, but wait a moment, there is a traditional day-after-the-roast pasta dish, in which spaghetti is tossed in stock, and I have eaten shortcut versions of this in Italy (recreated guiltlessly in my own kitchen) which use a crumbled stock cube, along with some butter, olive oil, chopped rosemary and a little of the pasta cooking water to make a flavoursome sauce for spaghetti.

Prawn, Mango & Avocado Salad Jodie Blight After years working as a Company Director in the Finance industry, starting a family and moving half way around the world, Jodie Blight discovered her passion – creating healthy, easy and delicious family meals. “A fist pump from the kids is as good as a Michelin star in my books.” Sometimes fast recipes are not healthy and healthy recipes are not so delicious, but Summer TABLE proves you can combine fast, delicious and healthy for the perfect solution to the ‘what’s for dinner’ dilemma. And in a world first, just scan the recipes in the book to create a shopping list on your phone, with all the items sorted by aisle at your local supermarket. Too easy!

Pasta With Anchovy Sauce I have a feeling that this is another recipe with a del Conte derivation, although I have cooked it so often over the years, I can't now remember what I've added to it and when. I know that people feel very strongly about anchovies, but this is guaranteed - as much as one can guarantee anything - to overcome the most squealing of prejudices. Do not think of that salty dried-up thing that curls up and dies on top of cheap takeaway pizzas: the anchovies here are mellow and, with the soft-cooked onions, have a savoury but honeyed intensity - not strong, just deep-toned and harmonious. To be on the safe side, you could just serve this as 'pasta in Venetian sauce', failing to mention the anchovy element. Read more As featured in

Slow roasted pork belly salad with vinegar caramel - Stuffing My Face Pork Belly 1 Pork belly (approx. 20cm x 20cm) 1 tsp ground coriander 1 tsp ground cumin Vinegar Caramel 1/3 cup red wine vinegar 1/2 cup brown sugar 2 star anise 1 cinnamon stick 1 cup chicken stock Juice of 1 lime Salad Spring onions Cucumber Birds eye chilis Vietnamese mint Coriander Thai basil

Related: