MUSHROOM SPINACH LASAGNA

Lasagna has become a common dish and is mostly served in dinner parties.Everyone really enjoy the cheesy goodness of this dish.Some people enjoy the chicken flavour some love the meaty version.But this recipe is healthy,easy and still delicious.I am sure every vegetarians going to love this.

INGREDIENTS:

  • 2-3 cup blanched spinach
  • 1  mushrooms (chopped)
  • 1 can mushrooms (sliced)
  • 2-3 tablespoon unsalted butter
  • 1 cup cheddar cheese(grated)
  • 3 teaspoon soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon soya sauce
  • 1 tsp onion powder
  • salt and Pepper to taste
  • Garlic ginger paste
  • 1 table-spoon olive oil
  • 1/4 cup oil
  • 2 tablespoon flour
  • 0.5 liter milk
  • 1/2 tsp oregano
  • 3 large fresh jalapeno sliced
  • 1 tablespoon chicken powder
  • 5 lasagna layers (boiled)

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Method:

    1. Grind the blanched spinach till all the leaves are completely chopped and turned into a thick paste
    2. In a non-stick pan,add olive oil and garlic ginger paste.Also add the chopped mushrooms and mix well.
    3. Add salt,pepper,onion powder and soy sauce and cook well till all the flavors have merged.Dish them out and let it cool.

Mushrooms:

  1. sautée the mushrooms in oyster sauce and soya sauce for 1 minute.

White sauce:

  1. In a sauce pan, heat up 1/4 cup oil and add flour.Mix well and add a dash of salt.
  2. Remove the pan from the flame and pour in the milk while whisking it constantly.
  3. Once all the lumps are gone, put it back on the flame,add pepper,chicken powder,oregano and let it thicken slightly.

Arranging the dish:

  1. In an oven safe dish, grease it with a cooking spray.
  2. Add the first layer of spinach and mushrooms, spread it evenly in the base
  3. Put the second i.e lasagne layers.
  4. top the layer with sautéed mushrooms and jalapeno.
  5. Lastly,pour the white sauce on top and bake for 10 minutes at 180ºC,

Hope you like the recipe

give us your comments and feedback in the box below

Love

Ayla<3

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NUTELLA CHEESE CAKE

All you need is love but a little chocolate every now and then doesn’t hurt

INGREDIENTS:

  • 250 grams digestive biscuits
  • 75 grams soft unsalted butter
  • 1 x 400 grams jar nutella (at room temperature)
  • 100 grams chopped toasted hazelnuts(OPTIONAL)
  • 500 grams cream cheese (at room temperature)
  • 4 teaspoon icing sugar (sifted)
  • 3 teaspoon coco powder

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METHOD:

  1. Break the digestives into the bowl of a processor, add the butter and coco powder  and blitz until it starts to clump. Add 25g/3 tablespoons of the hazelnuts(if you prefer,i skipped this) and continue to pulse until you have a damp, sandy mixture.
  2. Tip into a 23cm/9inch round springform and press into the base either using your hands or the back of a spoon. Place in the fridge to chill.
  3. Beat the cream cheese and icing sugar until smooth and then add the remaining Nutella to the cream cheese mixture, and continue beating until combined
  4. Take the springform out of the fridge and carefully smooth the Nutella mixture over the base.
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  5. Place the tin in the fridge for at least four hours or overnight.

Serve straight from fridge.

decorate it according to your choice.I used white chocolate and dark chocolate chips.
decorate it according to your choice.I used white chocolate and dark chocolate chips.

Hope you liked the recipe

hit like,feedback in comments,follow for more amazing recipes

Love
Ayla ❤

FISH TAIL BUN WITH CHICKEN-CHEESE FILLING

 

Hira Zia  21  student-BBA(hons)
Hira Zia
21
student-BBA(hons)
 Easy baked buns with rich chicken filling.

INGREDIENTS:

For dough

  • 2 cups flour
  • 2 eggs
  • 2 tablespoon butter
  • 2 tablespoon caster sugar
  • ½ teaspoon salt
  • 2 level teaspoons instant yeast
  • 2 tablespoon milk powder
  • Luke warm water as required to make a soft dough.

For glazing
2 egg Yorks and ½ teaspoon caster sugar.

For filling:

  • 1 kg boneless chicken
  •  2 tablespoon oil
  •  1/3 teaspoon salt
  • 1 tablespoon chili sauce
  •  1 tablespoon soya sauce
  •  2 teaspoon garlic paste
  • ½ cup cheddar cheese
  •  ½ cup mozzarella cheese
  • ½ cup tomato cut into small pieces
  • ½ cup onions
  • ½ cup mushrooms

METHOD:

  1. Add all the ingredients of the dough in a large open bowl and make soft dough by adding little amount of water as required.
    Cover the dough and keep it for rising for 1 hour.

    Dough ingredients,placed in a large bowl.Knead it well to form a dough and rememeber to keep extra flour for kneading it and to avoid sticking.
    Dough ingredients,placed in a large bowl.Knead it well to form a dough and rememeber to keep extra flour for kneading it and to avoid sticking.
  2. While the dough is in the proving stage. Start by making the filling.
  3. Marinate the chicken with 1/3 teaspoon salt, 1 tablespoon chili sauce, 1 tablespoon soya sauce.
  4. Put 2 tablespoon oil a nonstick pan. Add garlic and stir fry the chicken.
    Stir fry onions and tomatoes.
  5. Now add all the other filling ingredients together. Place this filling in a bowl and keep it aside for use.
  6. Once the dough has risen, divide the dough into three portions. Roll each part out one by one into ½ inch circle and cut the sides of the dough with the parallel lines.
    Put the chicken filling in the center and turn the cut ends on one another forming a fishtail. Once the fishtail is complete press it with the palm.

    Roll out the dough vertically cutting the ends  accoding to picrure and foolding each end across the filling.
    Roll out the dough vertically cutting the ends according to picture and folding each end across the filling.

Make four fishtail buns in the similar way.
Glaze the buns and place two of them in the oven at a time 150°C for 25 minutes of until the bread turns golden

The final look.Cut It in slices and serve with tea or at parties.
The final look.Cut It in slices and serve with tea or at parties.

 hope you enjoy this recipe.

give your feedback in the comments below

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Guest Blogger Week 😀

MAC AND CHEESE

Panera Bread’s Signature Macaroni & Cheese

Ingredients

  •  1 13.25 ounce package shell pasta or other pasta
  • ¼ cup butter
  • ½ cup flour
  • 2½ cups fat-free milk
  • 6 slices Cheddar cheese, chopped(orange or yellow coloured)
  • 1 cup shredded extra-sharp white cheddar
  • 1 tablespoon country Dijon mustard
  • 1 teaspoon salt
  • ¼ teaspoon hot sauce

    Image

Method:

  1. Prepare pasta per package directions, drain.

  2. In a large pot, melt butter over low heat. Once melted, whisk in flour and cook for one minute, whisking constantly.

  3. Slowly whisk in milk, cooking over medium heat (and continuing to whisk) until the mixture bubbles and thickens.

  4. Remove pot from heat.

  5. Add cheeses, mustard, salt and hot sauce. Stir until cheese is melted and all ingredients are thoroughly combined.

  6. Add pasta and stir to ensure that all pasta is evenly coated with sauce.

 Serve and scarf down immediately

BECHAMEL SAUCE

This recipe serves -4

INGREDIENTS :

  • 1 pint or 2 1/2 cup.milk
  • 1 bay leaf
  • 1 onion slice
  • 1 clove
  • 2 springs of parsley
  • 2 oz unsalted butter
  • 4 tbsp flour
  • salt and ground black pepper

METHOD

  1. In a sauce pan,gently heat the milk with the bay leaf,onion,parsley until it bubbles around the edges.Cover,remove from heat and leave for 30 minutes.
  2. Melt the butter in a heavy pan until sizzling but not browned,stir in flour and mix well -cook for 1 to 2 minutes.Take it off the heat slowly.
  3. Strain in the milk ,whisking or stirring .Return to the heat and bring to boil ,stirring continuously .lower the heat and simmer for 5 minutes,stirring occasionally .Add salt and pepper.

 

image taken from google due to lack of time and to show the right texture
image taken from Google due to lack of time and to show the right texture

VARIATIONS

 CHEESE SAUCE: Prepare the white sauce and stir in 50 g of mozeralla or Parmesan cheese

SIMPLE WHITE SAUCE:  just simply omit onion,bay leaf,parsley.

 

the proportions of butter and flour remains the same even if you want to increase the quantity of sauce.

All you have to do is increase the amount of milk used.

 This is the key sauce used mostly in combination with pastas and lasagna.

Enjoy

Don’t forget to give me your feedback in the comments below

Ayla ❤