Take out of the oven let them sit in the muffin tin until they are just warm.Don’t overcook or the pasta goes too hard for little mouths to eat. Bake in the oven for about 12 minutes or until the cheese is bubbling but not brown.Sprinkle the top of each baby lasagne with cheddar cheese.Line each compartment with the circular shapes and then spoon one heaped teaspoon of the meat mixture into each one and then cover with a teaspoon of the cheese sauce. (It is really important to make sure that the sauce come to the top of each one as it prevents them from going hard when cooked).This makes it much easier to press into the muffin tin compartments without breaking. When you have 24 circle shapes cut place each one in a bowl of hot water for about a minute.Then cut the lasagne sheets with a cookie cutter into circular shapes (my cookie cuter was approx 80mm(8cm) wide). Firstly lightly oil a mini muffin tin.This prevents the lasagne sheets from going hard when cooked. When assembling it is really important to ensure the sauces comes to the top of each mini muffin compartment. Add in your cheese and stir until it fully melts.Take your time to prevent the sauce from becoming lumpy. If your sauce is too thick add a little more milk until you get the right consistency. Gradually add your milk whisking every bit into the sauce before adding more.Cook this on a low heat for about 2 minutes. Slowly add the flour and stir continuously until a paste forms.Melt the butter (or heat olive oil) in a small saucepan over a medium to low heat.Leave on very low heat with the lid off until you are ready to assemble your lasagnes.(If you are vegetarian add your roasted vegetables instead) Pour your sauce back into the saucepan, add your cooked minced beef and stir well.The sauce should be a lovely rich red colour. Transfer your sauce into a blender, then add the basil leaves and purée until completely smooth.Simmer on a low heat for about 5 minutes. Add the tin of tomatoes, tomato purée, apple cider vinegar, mustard and then stir well.Add the crushed garlic and cook for another minute. The onion should caramelise and become sweet and delicious. In the same saucepan heat a little more olive oil and fry your onion on a medium heat for about 8 minutes stirring regularly.(If you are vegetarian add your vegetables to the oven and roast for approx 30 mins at 180✬, when cooked chop up finely and set aside for later). Heat a little olive olive in a saucepan and fry your minced beef until brown and cooked then place into a bowl and set aside for later.
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