Lasana Chips

lasagna chips

Lasagna pasta sheets
Oil for frying
Cheese Powder
Water
Salt


Procedure:

Boil salted water in a deep pan and add lasagna, boil for 2 minutes, do not overcook. Set lasagna one by one by letting the drape over a rim of a deep pan or strainer to get rid of excess water. When cold enough to hold; cut them into strips or triangles. Deep fry and drain in kitchen paper to get rid of excess oil. Put the chips in a container with cover and sprinkle cheese powder. Shake the container to spread the flavor evenly.

I had cooked lasagna 2 days back but got excess pasta sheets so I kept in the fridge. Today, I am looking to cook something like cheese puffs and use the lasagna sheets to wrap it but I found out the break easily when folded, so I sliced them and deep fry, instead of throwing them, I remember I have stocked cheese powder! It tastes just like Piatos chips!!! (if u know what I mean, its one of my favorite chips in Phil. I don’t have to worry if I don’t have chips to serve to unexpected guests… I know how to make quickie chips!

Cannelloni

Cannelloni

I haven't tried making cannelloni, I just some pictures. Well, I challenged myself today, turned out a success! I don't know if I am doing the right thing, but it was good, I don't mind though.

Ingredients:

Cannelloni
Béchamel sauce
3 Tablespoons olive oil
½ kilo ground beef
2 cloves garlic (finely chopped)
2 white onion (finely chopped)
1 teaspoon ground cumin seeds
1 ½ cup tomato sauce
4 fresh tomatoes (finely chopped)
2 carrots (finely chopped)
1 red pepper (finely chopped
Salt and pepper.
Grated cheese
Parsley (finely chopped)
Basil (finely chopped)

To prepare filling:
Heat oil in a pan and sauté garlic and onion. Cook until translucent. Add fresh tomatoes, mix thoroughly, and cook until tomatoes are wilted. Add ground beef and cumin. Mix vigorously to get rid of lumps; continue cooking until almost all the liquid has evaporated. Add carrots, pepper and tomato sauce. Bring to boil and simmer for 5 minutes. Season with salt and pepper. Remove from heat and set aside.

To prepare Cannelloni:
Boil 1 liter of water. Add 1 teaspoon of salt and 2 Tablespoons of oil. Add cannelloni and simmer until cannelloni is done. Taking care not to over cook them as the easily split when filled if overcooked. Strain with a strainer, place under running cold water. Drizzle oil and mix carefully not breaking each. Set aside one by one with greased plate.


To prepare béchamel sauce:
4 Tablespoons flour
1 cup milk
2 Tablespoons butter
2 cloves garlic
1 white onion

Bring to boil onion, garlic and milk. Let stand for 10 minutes. Pass through a sift to get rid of garlic and onion. Discard garlic and onion.

Heat butter in a small pan over low heat. When butter has melted, add flour 1 Tablespoon flour and mix vigorously until it forms a paste. Add milk little by little alternately with flour, whilst mixing vigorously to avoid lumps. Continue stirring until all the flour and milk has been added. Remove from heat and set aside.

To assemble:
Carefully fill each piece of cannelloni with cooked meat. Spoon béchamel sauce in an oven dish and arrange the filled cannelloni. Add grated cheese on top and bake at low temperature for 10 minutes or until cheese has melted. Garnish with chopped fresh parsley and basil before serving.

Ribbon Pasta Salad

Pasta Salad



Ingredients:

Ribbon Pasta

Parmesan Cheese (grated)

Dressing:

2 Tomatoes (diced)
1White onion (thinly sliced)
1 clove garlic (crushed)
¼ cup Seedless green olives (sliced)
¼ cup Seedless black olives (sliced)
1 cucumber (peeled and diced)
1 Tsp. Capers
Juice of ½ lemon
Lemon zest
5 Tablespoons olive oil
Salt & pepper

To prepare pasta:
Boil pasta with salted water or stock until al-dente. Strain in a colander and run a cold water to get rid of excess starch. This prevents pasta from sticking together.

To prepare Dressing:
In a mixing bowl, put garlic, capers, lemon zest and onion. Squeeze in juice of half a lemon, add olive oil and mix thoroughly. Add in tomatoes and olives; mix further. Add the prepared pasta and toss thoroughly to mix the dressing. Sprinkle grated parmesan cheese on top and serve. Could be served hot or cold.