Lasagna.

A kiwi classic, full of fat and protein!
This a basic recipe, you could add lots of other stuff (olives, caps, parsley, mushrooms, bacon, chicken etc) to it.
I have used the small lasagna sheets which have to be cooked first.
Serve with a green salad.

Lasagna

Equipment

·      Pot and lid

·      Sieve

·      Sharp knife and chopping board

·      Small fry pan

·      Measuring cups/spoons

·      Oven dish

·      Mixing bowl

Ingredients

·      Lasagna pasta, 2 cup

·      Salt, a pinch

·      Beef mince, 1 ramekin

·      Onion, ½ sliced

·      Garlic, ¼-1/2 tsp

·      Tomato puree, 2 tsp in ½ cup water

·      Oil, a small squirt

·      Seasonings (salt/pepper)

·      Butter, 25g

·      Flour, 2 Tbsp

·      Milk. 1 cup

·      Cheese, 3 Tbsp

·      Herbs, pinch

·      Breadcrumbs, 1/3 cup

Method

1.    Preheat oven to 175⁰C.

2.    Bring a pot ¾ full of water to the boil. Lid on.

3.    Add a pinch of salt.

4.    Add the pasta, stir and bring back to the boil.

5.    Boil, uncovered for 15 minutes or until pasta “al dente”. Drain through sieve and leave in mixing bowl.

6.    Heat up the fry pan with a little oil (medium heat).

7.    Add the onion and fry until soft.

8.    Add the mince, garlic and seasonings and cook through (5-10 minutes). Add tomato puree with water. Leave to reduce on low heat.

9.    Place the butter in the pot and melt.

10.  Add the flour and cook for 2 minutes until frothy.

11. Take off the heat and add the milk, stirring all the time. Return to heat.

12. When the sauce is thick, add the cheese and herbs. Mix through and remove from the heat.

13. Layer the pasta, meat and sauce in the oven dish.

14. Sprinkle the breadcrumbs over the top and bake for 15 minutes.

Lemon Coconut Slice

Ooooh, this is good.
The combination of the sweet lemon and coconut is a winner..
I have done this recipe in a round pie dish but you could double the recipe to fit in a bigger rectangular slice tin.
Just don't eat too much of this dish as it contains a lot of sugar and fat.
If you don't have a zester, you could use a grater to remove the rind/zest from the lemon.

Lemon Coconut Slice

Equipment

·      Slice tin with baking paper

·      Measuring cups/spoons

·      Mixing bowls

·      Wooden spoon

·      Sieve

·      Whisk

·      Cooling rack

·      Zester or grater

·      Juicer (1 per table)

Ingredients

·      Butter, 50g, melted

·      Castor sugar, ½ cup

·      Egg, 1, beaten

·      Lemon rind, 1 tsp (1/2 a lemon)

·      Flour, ½ cup

·      Baking powder, ½ tsp

·      Coconut, 1/3 cup

Lemon Glace Icing

·      Icing sugar, ½ cup

·      Lemon juice, 1 Tbsp

·      Coconut, 1 Tbsp

Method

1.    Preheat the oven to 200⁰C.

2.    Grease and line slice tin with baking paper.

3.    Mix together the melted butter and sugar, then the egg and lemon rind.

4.    Sieve in the flour and baking powder, then mix in the coconut.

5.    Spread the mix into the slice tin and pack down.

6.    Bake for 20 minutes. It should have risen, be spongy and light brown in colour. Remove from the oven and allow to cool on rack.

7.    Make the icing by sieving the icing sugar and pouring in the lemon juice and mixing well until spreadable. Add a little hot water if too dry.

8.    Carefully spread the icing on the cooled slice.

9.    Sprinkle the coconut over the icing.

10. Cut into squares/slices and serve.