Monday, 27 May 2013

Recipe: School holiday project - Food

During school holiday everything moves at snail pace. Everything is so lucid and screaming doesn't seem necessary.
It's not just me, even the kids metamorph into angelic being, as if all their mischief had  been beamed out of them.
All that's left is, shrugged shoulders, blanket dragging, droopy eyed and no care for a thing children, who will agree to anything you say as long as long the cartoon network and the tv remote is in their possession.
Even the youngest and not-school-going comrade joins them and takes a break from her daily chant "mamma, mamma, mamma".
School holiday is a break for the kids and I.
Going out during school holiday is not a brilliant idea (for me) because everywhere you look, you'd see tons of kids with their hard working and big bucks  earning parents, splurging on them in an effort to make up for time robbed by their demanding careers. I was one of them before I took a plunge off the employment diving board.
Another reason I opt to keep them at home and don't shove them into any "school holiday" program is because that's just another fancy synonym for school.
Today, since no rushing and beating the clock was required, I got them to help me prepare lunch. They chose the ingredients from the fridge and the pantry.
They even did the washing and cutting.
So without a proper recipe (which lately has been the case because I don't have the leisure of sitting and browsing through my recipe books) we decided to do what seemed right. To my amazement, the girls were pretty good
The result, amazing mushroom & tomato lasagna.

The recipe:

9 lasagna sheet (soak it in tepid water)
200gm portobello mushrooms or any fresh mushrooms you favour (cleaned and sliced using a fruit knife by my 6 years old)
1 cup homemade tomato puree (or you can use canned puree)
1 cup cheese pasta white sauce (from a jar)
1 cup shredded mozzarella cheese
1 large onion chopped.
3 garlic clove
1 tsp chilies paste
Salt to taste

The method:

Fry onions, garlic and chilies paste in hot oil till fragrant. Add mushrooms and cook till they absorb all moisture (if you pay close attention, you'll see that in the beginning the mushrooms would ooze out liquid but would suck it right back in and that's when they are done). Add tomato puree and let it simmer for 5 minutes. Finally, add the cream sauce and season to taste.

To assemble:

Start of with lasagna sauce followed by some lasagna sheet and topped with cheese. Repeat this pattern until all sauce and lasagna sheets are used.
Put into oven at 200'C for 20 minutes or till the top layer turns lusciously golden brown.

Let it sit on your counter top for 10 minutes or for as long as you can safeguard it from young eager chefs waiting to devour their masterpiece.

Bon appetit 

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