Back to Notice Board

RECIPES FROM SAM JENSEN AND CARA MCMURRAY YEAR 13 TECHNOLOGY PROJECT

SAM AND CARA LASAGNE RECIPE

Ingredients

2                      tablespoons extra virgin olive oil (EVOO)

1                      large onion, grated

400                   grams mince

2                      cloves garlic, grated 

2                      can crushed tomatoes (15 ounces)

3 to 4                basil leaves, torn

Salt and freshly ground black pepper

3                      tablespoons butter

3                      tablespoons flour

1½ Cups            Milk 

1                      bay leaf

3                      cloves

A few grates fresh nutmeg

1                      box fresh lasagna sheets (use 1 box per loaf pan)

1 Cup                Cheese

Parsley, chopped, for garnish

Method

1. Preheat oven to 190ºC.
2. Cook the onion and the garlic, stirring frequently, until tender, about 10 minutes.
3. Add the mince to the pan. Cook it through. Add the tomatoes and basil to the pot and season with salt and freshly ground black pepper. Mash the tomatoes up with the potato masher or wooden spoon, bring the sauce up to a bubble, then reduce the heat to low and simmer until thickened, about 5 minutes.
4. Place milk in a medium-sized pot over medium heat with half a medium sized onion, bayleaf and cloves and bring to the boil.
5. Sieve out the onion bayleaf and cloves of the béchamel sauce and set aside
6. Place a medium-size pot over medium heat and melt the butter. Sprinkle the flour over the melted butter and cook the mixture for about 1 minute. Whisk the béchamel sauce slowly into the butter-flour mixture and cook until thickened.
7. Ladle about 1 cup of the red sauce into the bottom of the first lined loaf pan. Put down a layer of lasagna noodles, then top them with about a cup of white sauce and a handful of cheese (about 1/4 cup). Continue building the lasagna, alternating layers of noodle, red sauce, noodle, white sauce and cheese, until all the noodles are covered. End the lasagna on a layer of white sauce and top it off with the grated cheese.
8. Cover the pans with aluminum foil and bake for 30 minutes. Remove the foil and bake another 15 minutes until the noodles are tender and t-+he cheese is melted and golden brown.
9. Serve with a side salad or other vegetables as desired.

Burger, Wedges and Homemade Hummus Recipe

Serves 2

For the Wedges:

3 Med       potatoes cut into wedges

1 T           olive oil

1/4c          dry bread crumbs

1-1/2 t      paprika

pinch        salt

1/4 t         dried oregano

1/4 t         dried thyme

1/4 t         ground cumin

1/8 t         pepper

1/8 t         cayenne pepper

1/8 t         Lemon Pepper

For the Burgers:

150g                 Mince

4              Burger Buns

2T            Feta Cheese

1T            Fresh Coriander

1              Egg

¼c            Breadcrumbs

1              Onion diced

Fillings:

Lettuce

Tomato

Pineapple

Cheese

Plum Sauce

For the Homemade Hummus:

1 Can        Chick Peas

1T            Tahini paste

1 clove      Garlic, crushed

1 T           Lemon Juice

Salt and pepper to taste

Drain and rinse chickpeas and combine all ingredients in blender until a smooth consistency is reached.