TGIF ♥

15 May

it’s Friday once again! (:

Friday = Cooking and Baking Day

and we love it!
cause we get to plan what we want to cook
and try new recipes!

Today I did the cooking.
both the main meal and dessert. hehe
and I’m really happy with how the food turned out.
and hopefully so were Cheok and my Baby. (:

I tried Gordan Ramsay’s recipes again

and today for the main meal :
Gordan’s Classic Lasagne

i thought the top was a bit too charred.
but Cheok described it as an equivalent to roast pork! haha
so I guess. it’s not too bad.
no charred taste. so im happy (:

My first go at cooking lasagne.
the cheese sauce and the meat just went really well!

absolutely love it.

though I didn’t have a shot with it in nice layers.
cos it topples once it’s lifted up.
but it was still quite yums!

Ingredients :
(Recipe from Gordan Ramsay’s Cookalong Live)

2 tbsp olive oil
½ large onion, peeled
1 large carrot, peeled
2 cloves garlic, peeled
2 pinches dried oregano
300g minced beef
1 tbsp tomato purée
1 tbsp Worcestershire sauce
1 bay leaf
30ml (2 tbsp) red wine
1 x 400g tin chopped tomatoes
50ml milk
Salt and freshly ground black pepper

for the cheese sauce :
25g butter
25g flour
300ml milk
Pinch of ground nutmeg
60g Cheddar cheese, grated
30g Parmesan cheese, grated
6 sheets of ‘non-cook’ lasagne sheets

Steps :

1. Pre-heat the oven to 200°C.

2. Heat the olive oil in a hot pan.
Grate the onion and carrot and crush the garlic before frying together.
Season with the bay leaf, a pinch of oregano, Worcestershire sauce and a little salt and pepper.
Allow the onion to soften before making a well in the centre of the pan.
Place the mince in the middle of the pan and stir to break it up.
Add the tomato puree and allow to cook out for 30 seconds.
Continue until all the meat has browned nicely.
Add the wine and cook off the alcohol before adding the tomatoes.
Leave to simmer for a further 2-3 minutes.
Finally add the milk, turn off the heat and set aside.

3. To make the cheese sauce, first melt the butter in a saucepan.
Add the flour and using a wooden spoon, stir to form a paste.
Over a gentle heat add a third of the milk, whisking to prevent any lumps forming.
Add the rest of the milk a third at a time, whisking as you go.
Season with salt and pepper and a pinch of ground nutmeg.
Allow the sauce to cook out for another minute before adding the Cheddar cheese.
Stir and remove from the heat.

4. Spoon half of the meat sauce into the bottom of the baking dish
and place pasta sheets on top (break the sheets if necessary to avoid any overlapping).
Next, pour in just under half of the cheese sauce,
and spread evenly using a spatula before spooning the remaining meat on top.
Add the final layer of pasta and use the spatula to pour over the remaining cheese sauce.

5. Finish with the grated Parmesan and sprinkle with another pinch of oregano.
Add a light seasoning of salt and pepper before cleaning the edges of the dish
and placing in the oven to bake for 30-35 minutes, or until golden brown.

for dessert :

Plum Tatin with Ice cream

Ingredients :
(from The F Word)

4 large ripe but firm plums
60g cold butter
60g caster sugar
300g puff pastry (one sheet of ready made puff pastry)
Ice cream to serve

Steps :

1. Preheat oven to 200°C/Gas 6.

2. Make sure the plums aren’t too ripe or they’ll fall apart when you try to cook them.
Halve the plums and remove the stones.
Cut into quarters and arrange, cut side down, on a tray lined with kitchen paper.
If you have time, refrigerate the plums overnight to dry them out a little
(this will help prevent the plums from releasing too much juice during cooking).

3. Cut the butter into thin slices and use to cover the base of a 21cm ovenproof pan
(or four small separate pans if you’re making individual tarts), no deeper than 6cm.
Sprinkle over the sugar evenly, then arrange the plum quarters in a circle around the pan,
cut side down, adding one or two quarters in the centre.

4. Place the pan over a medium heat and let the butter and sugar melt,
gently shaking the pan once in a while to encourage the caramel to form.
When the syrup has caramelised to a terracotta colour, after about 10 minutes, take the pan off the heat.
Set aside.

5. If you’re using your own puff pastry,
roll out the puff pastry on a lightly floured board to a 24cm round
(or into four 6cm rounds if you wish to make individual tarts),
using a cake tin as a template.
if you’re using the ready made puff pastry sheet,
using a plate as a template, cut out the 24cm round.
Prick the pastry all over with a fork, then lift it up using a rolling pin and lay over the plums.
Carefully tuck the pastry edges down the side of the pan. Prick a hole in the top of the pastry.

6. Bake for 15 minutes, reduce the heat to 180˚C
and cook for another 10-15 minutes until the pastry is golden brown and crisp.

7. Leave the tart to cool for 10 minutes, then invert onto a large serving plate.
Slice into individual portions and serve warm with dollops of clotted cream.

before I flipped it over. nice and crisp and golden!

our individual portions (:

we were happy and so were our tummys!

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9 Responses to “TGIF ♥”

  1. smellyprincess May 16, 2009 at 10:14 am #

    yeah everything was mind-blowing! and i dun even like dessert to begin with!!

    • liannelow May 16, 2009 at 12:49 pm #

      hahahah (: so sorry i always make dessert on Friday hahaha.

      • thetruthfulone May 18, 2009 at 8:49 am #


        i want! haha(:
        everything’s a i want(:
        you cook well nut! so well:)

      • thetruthfulone May 18, 2009 at 8:49 am #


        i want! haha(:
        everything’s a i want(:
        you cook well nut! so well:)

      • thetruthfulone May 18, 2009 at 8:49 am #


        i want! haha(:
        everything’s a i want(:
        you cook well nut! so well:)

    • liannelow May 16, 2009 at 12:49 pm #

      hahahah (: so sorry i always make dessert on Friday hahaha.

    • liannelow May 16, 2009 at 12:49 pm #

      hahahah (: so sorry i always make dessert on Friday hahaha.

  2. smellyprincess May 16, 2009 at 10:14 am #

    yeah everything was mind-blowing! and i dun even like dessert to begin with!!

  3. smellyprincess May 16, 2009 at 10:14 am #

    yeah everything was mind-blowing! and i dun even like dessert to begin with!!

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