Wednesday, 28 December 2011

Christmas Wrap Up


I hope you all had a fabulously festive Christmas! I apologise for the lack of blog posts recently, Christmas craziness got the better of me!

The Thermomix hasn't gone to the back of the cupboard - in fact it's been used almost every day. Over the past week or so i have made:

-Lychee sorbet
-Roast peach sorbet
-Raspberry sorbet
-Vanilla icecream
-Tropical sorbet
-a million different smoothies
-Basil pesto (EDC)
-GF crepes

And today - the easiest béchamel sauce (EDC) ever!!! 1L milk, 100g butter, 100g flour, nutmeg all thrown in, 90C and 12 mins later added 1/2 cup parmesan cheese and voila! Lump-free, thick and delicious béchamel! Very happy! I have to admit, béchamel has never been my forte. I used to resort to using the stick blender to get out the lumps!

My béchamel was for a lasagne that i made for my cousin.
Dodgy, rushed iPhone pic!

This is not a vegetarian recipe. I have adapted a Guy Grossi recipe that was in the newspaper a few years back. This is what i do when i don't use a Thermomix. The Bolognese sauce quantity makes enough for the lasagne plus a couple of extra tubs of sauce.


1L milk
1 small onion
1 bay leaf
1 clove
80g butter
80g flour
½ cup grated parmesan
Salt and pepper


50ml olive oil
1 large onion, chopped
2 cloves garlic, chopped
500g minced beef
500g minced pork & veal
2 tbsp fresh sage, chopped
1 tbsp dried oregano
4 bay leaves
2 cloves, crushed
Grating of nutmeg
Salt and pepper
200g tomato paste
200ml red wine
2 x 800g tins diced tomato

OtherLasagne Sheets
1 cup grated mozzarella or tasty cheese

Béchamel Sauce
Warm milk, onion, bay leaf and clove in saucepan until simmering. Rest for 15min off the heat, then strain.

Melt butter in saucepan , add flour, stir with wooden spoon to a smooth paste. Cook stirring continuously, for 2-3min, without colouring.

Stir in milk gradually, ensuring no lumps form and bring to the boil beating vigorously. Add salt, pepper and nutmeg and slow simmer for 10min. Take off the heat and stir through parmesan.


Heat oil in a large pot. Sauté onion and garlic over medium heat until soft. Add the meats and sauté until well browned.

Add herbs, spices, salt and pepper and tomato paste and cook for 1-2min, then add the wine and boil to reduce by half. Add tomatoes and bring to the boil, reduce heat and simmer for 3-4 hours (you may need to keep an eye on the liquid level, add water if required.)

To assemble

Personally i make my own pasta sheets, and for this lasagne i use 2 eggs, 1 tbsp olive oil and 200g 00 flour. You can use pre-made sheets if you wish :)

Spread 2 ladlefuls of bolognese sauce on the bottom of a baking dish and cover with lasagne sheets. Top with approximately 4 ladlefuls of bolognese and half the bechamel. Cover with lasagne sheets. Spread another 4 ladlefuls of bolognese and top with lasagne sheets. Pour over the remaining béchamel and top with grated cheese. Cook at 180C for 30-45mins or until golden.

Note. If freezing lasagne it is easier to refrigerate overnight then cut.

I'm not sure how much i'll be able to post over the upcoming month... holiday time!

Until next time,

Sarah xx