Food and Drink
Chicken and zucchini lasagne recipe
Chicken and zucchini lasagne recipe. For a hearty weeknight meal, you can’t go past this flavour-packed lasagne. Loaded with chicken mince, hidden veggies and classic creamy, bechamel sauce.
16 Ingredients
– 2 tbsp olive oil
– 2 (about 380g) zucchini, finely chopped
– 2 carrots, peeled, finely chopped
– 1 brown onion, finely chopped
– 2 celery sticks, finely chopped
– 500g Coles RSPCA Approved Chicken Mince
– 3 garlic cloves, crushed
– 2 tsp Massel Organic Chicken Stock Powder
– 420g bottle tomato pasta sauce
– 24 dried lasagne sheets
– 400g can diced tomatoes
– 120g packet baby spinach
– 80g (1 cup) coarsely grated cheddar
Bechamel
– 90g butter
– 75g (1⁄2 cup) plain flour
– 750ml (3 cups) milk
3 Method / Steps
Step 1
Heat the oil in a large deep frying pan over medium-high heat. Add zucchini, carrot, onion and celery. Cook, stirring, for 8 minutes or until soft but not coloured. Transfer to a heatproof bowl. Add the chicken to pan. Cook, breaking up any lumps with a wooden spoon, for 5 minutes or until chicken changes colour. Return zucchini mixture to pan. Add garlic. Cook, stirring, for 1 minute or until aromatic. Add stock powder, pasta sauce and 500ml (2 cups) water. Bring to the boil. Reduce heat to low. Simmer for 5 minutes.
Step 2
Meanwhile, make the bechamel. Melt the butter in a saucepan over medium-high heat until foaming. Add flour. Stir for 1-2 minutes or until mixture bubbles and begins to come away from side of pan. Remove from heat. Gradually add milk, whisking constantly, until smooth. Place over medium-high heat. Bring to the boil, stirring constantly with a wooden spoon, until it thickens and coats the back of a spoon. Season.
Step 3
Preheat oven 180°C/160°C fan forced. Spread 1 ⁄2 cupful of the chicken mixture over base of a 7cm-deep, 21 x 31cm (base size) baking dish. Cover with 6 lasagne sheets. Spoon over half the remaining chicken mixture. Use the back of a spoon to smooth surface. Drizzle over 3⁄4 cupful of bechamel. Top with 6 lasagne sheets. Repeat layering with the remaining chicken mixture, another 3⁄4 cupful of the remaining bechamel and 6 more lasagne sheets. Top with half the tomatoes and all of the spinach. Cover with remaining lasagne sheets then remaining tomatoes. Spoon over remaining bechamel. Sprinkle with the cheddar and bake for 45-50 minutes or until golden. Set aside for 10 minutes to cool slightly before serving.
source – cooking365coza
Roast chicken noodle soup recipe. Have dinner on the table in a flash with this 5-ingredient chicken and noodle soup.
Ingredients (6)
– 1 tbsp olive oil
– 1kg Soup Starter Pack, cut into 2cm pieces
– 2 Massel 7’s Stock Cubes Chicken Style
– 250g Coles Australian Spaghetti No.1, broken into 5cm pieces
– 1/2 (about 500g) Hot Roast Chicken, skin and bones removed, meat shredded
– 6 cups (1.5L) water
Method
Step 1
Heat the oil in a large saucepan over medium heat. Add vegetables and cook for 2-3 mins until lightly browned.
Step 2
Add stock cubes and 6 cups (1.5L) water. Stir in pasta. Bring to the boil.
Step 3
Simmer for 10 mins or until vegetables are tender and pasta is al dente. Add the chicken. Simmer until the chicken is heated through. Season.
source – BBC
20-minute healthy bolognese recipe. Lentils, cherry tomatoes and basil provide a rich colour and flavour for this bright, modern take on beef bolognese that the family will love. The best part is that it’ll be ready in just 20 minutes.
Ingredients (12)
– 2 tbsp extra virgin olive oil
– 500g beef mince
– 1/3 cup (95g) tomato paste
– 4 garlic cloves, finely grated
– 1/4 cup (75g) caramelised onion jam
– 2 tbsp soy sauce
– 400g can lentils, rinsed, drained
– 375g instant lasagne sheets
– 500g mixed cherry tomatoes, halved
– Pinch of Oregano Leaves
– Basil leaves, to serve
– Grated parmesan, to serve
Method
Step 1
Heat the 2 tbsp extra virgin olive oil in a large pan over high heat. Cook 500g beef mince, stirring, for 3 minutes or until browned. Add 1/3 cup (95g) tomato paste and 4 garlic cloves, finely grated, and cook for 2 minutes, then add 1/4 cup (75g) caramelised onion jam, 2 tbsp soy sauce, 400g can lentils, rinsed, drained and 1 cup (250ml) water. Reduce heat to medium. Season with black pepper. Cook for 12 minutes or until slightly reduced. Remove from heat.
Step 2
Meanwhile, cook 375g instant lasagne sheets in a pan of boiling salted water according to packet instructions until al dente. Drain.
Step 3
Top lasagne sheets with bolognese, 500g mixed cherry tomatoes, halved, Pinch of Oregano Leaves, Basil leaves, to serve and Grated parmesan, to serve to serve.
source – tastecom
Lemon meringue scones recipe. Swap your regular scones for something a bit different: this easy, retro recipe inspired by lemon meringue pie.
Ingredients (10)
– 400g (2 2/3 cups) self-raising flour, plus extra, to dust
– 100g (1/2 cup) caster sugar
– 60g butter, chilled, chopped
– 1 tbsp finely grated lemon rind
– 250ml (1 cup) lemonade
– 80ml (1/3 cup) fresh lemon juice
– 25g bought mini meringues, finely crushed
– 160ml (2/3 cup) thickened cream, whipped
– 130g (1/2 cup) bought lemon curd
– Icing sugar, to dust
Method
Step 1
Preheat oven to 220C/200C fan forced. Line a baking tray with baking paper. Sift the 400g (2 2/3 cups) self-raising flour, plus extra, to dust into a large bowl. Stir in 2 tablespoons of the 100g (1/2 cup) caster sugar. Use your fingertips to rub the 60g butter, chilled, chopped into the mixture until it resembles fine crumbs. Stir in the 1 tbsp finely grated lemon rind. Make a well in the centre.
Step 2
Pour the 250ml (1 cup) lemonade into the well. Use a flat-bladed knife in a cutting motion to mix until evenly incorporated and the mixture just begins to hold together. Knead on a lightly floured surface until just smooth. Shape dough into a 2cm-thick disc. Use a round 6cm-diameter pastry cutter dipped in extra flour to cut 12 rounds from the dough, re-shaping offcuts as needed. Place the scones, slightly apart, on the prepared tray. Bake for 17 minutes or until golden and scones sound hollow when tapped on top.
Step 3
Meanwhile, place the 80ml (1/3 cup) fresh lemon juice and remaining sugar in a small saucepan. Bring to the boil over high heat. Boil for 3-4 minutes or until thickens slightly. Remove from heat.
Step 4
Use a serrated knife to slice the warm scones in half horizontally. Brush the tops of the scones with the syrup then sprinkle with 25g bought mini meringues, finely crushed. Top the scone bases with 160ml (2/3 cup) thickened cream, whipped and 130g (1/2 cup) bought lemon curd then sandwich with the scone tops. Serve dusted with Icing sugar, to dust.
source – tastecom