mushroom gratin recipe

Mushroom Gratin Recipe

Tasty, healthy, and cheap, mushrooms are the most consumed mushrooms. They also have few calories, a lot of fiber, and a high satiating capacity. With them, we can make countless recipes. We suggest you cook them in the oven and au gratin, they will please everyone you give them to try. Continue Reading

Martha Stewart

Mornay sauce recipe

Mornay Sauce – Ingredients and original recipe

  • Whole milk: 600 ml
  • Butter: 45 g
  • Flour: 45 g
  • Nutmeg: to taste
  • Fontina: 45 g (or Cheddar or Gruyère)
  • Mustard: 1 tsp (Dijon)
  • Egg yolks: 2
  • Cream: 4 tbsp
  • Salt: to taste
  • Pepper: to taste

Preparation

To prepare the Mornay sauce recipe, we must undoubtedly talk about the bechamel recipe. Mornay is in fact one of the French sauces that are obtained starting from the bechamel sauce and for this reason, the correct preparation of the latter is very important. Here are all the steps for the correct preparation of Mornay sauce.

Step 01

Put the milk in a pan and bring it almost to a boil by cooking over low heat for 4-5 minutes. Then let it cool down.

Step 02

In another saucepan, melt the butter over low heat. Add the flour and continue cooking for 30-40 seconds, stirring until a light yellow roux is obtained.

Step 03

Remove the roux saucepan from the heat, filter the cold milk and pour it directly into the mixture, stirring vigorously to incorporate it.

Step 04

Return the saucepan to the heat, over medium heat, and continue stirring with the whisk for 4-5 minutes until the sauce thickens and begins to simmer. Reduce the heat and cook over low heat for 20 minutes, stirring.

Step 05

Season with salt and pepper and off the heat add the grated cheese and mustard.

Step 06

Incorporate the egg yolks previously mixed in the cream and mix well.

Variants and curiositiesMornay sauce recipe

Mornay sauce is one of the white sauces that is also considered mother sauces. What are mother sauces? They are all those sauces that start from a roux base for their preparation. The roux is a mixture of flour and melted butter that serves to thicken the sauce which will then be used as an accompaniment or as a condiment. White sauces are usually easy to prepare and have extraordinary versatility. These mother sauces have long been the basis of classic European cuisine and without them, the cuisine of our continent would not exist. Bechamel and velvety are the two main white sauces. Different quantities and combinations of milk, cream and broth are added to the roux. There are numerous variations of the basic white sauces, several modern adaptations, and faster versions for those who don’t have time or who love to improvise.

Veal stew

Veal stew: tips and recipe for a perfect second

Veal stew is one of the classic Sunday family second courses. Preparing the veal stew is simple, but there are some rules to get a perfect recipe. Veal stew with potatoes is the most classic, but you can also serve it with peas or with different side dishes that enhance the rustic but still delicate flavor of this ancient preparation. The stewed veal stew must be soft and succulent, so the first secret is slow cooking. Here are all the tips from Fine Dining Lovers for preparing veal stew. Continue Reading

Colorado Bulldog

Colorado Bulldog: the recipe for an excellent cocktail to enjoy after dinner

The Colorado Bulldog is a very tasty cocktail made with equal parts vodka, coffee liqueur, and milk. A recipe similar to that of White Russian but which, unlike this one, also includes cola:  it is not known who invented it or when, but it appears as a variant of White Russian. The preparation is very easy to make at home: you will not need any special utensils, apart from the measuring cup, glass, and ice, and you can prepare a coffee-based drink perfect for an aperitif.

Here’s how to make it perfectly in a few simple steps. Continue Reading

Grilled squid

Grilled squid, the infallible recipe

There are times when the simplest recipes seem to get complicated. Something as simple as cooking grilled squid can become a disaster if we do not know the technique to make them tender and rich and not stiff and rubbery. Therefore, today we tell you the infallible recipe so that you can enjoy them as if they had just been served in your favorite beach bar. Continue Reading

Stuffed squid

Stuffed squid recipe

A classic recipe whose procedure can be followed both with squid and squid. A tasty and easy dish to prepare especially starting from the already cleaned squid. The filling lends itself to numerous interpretations, starting from the basic ingredients of the filling and then adding a personal note. Continue Reading

Rolled Beef

Baked Ground Rolled Beef Recipe

The baked meat roll is an ideal dish for those family gatherings, events, and celebrations in which you want to prepare a different but easy and tasty recipe at the same time, such as at Christmas or New Year.

This roll of ground meat in the oven has a very attractive presentation, since the meat is exposed in the shape of a cylinder and, when cutting it, then filling in the shape of a spiral is appreciated.

Take note of the ingredients that we specify in Free Recipes and learn how to make a ground beef roll in the oven easily step by step.

Additional features: Cheap cost, Ideal to accompany with white wine, Baked recipes

Ingredients to make Baked Ground Rolled Beef:

  •  450 grams of lean ground beef
  •  1 chopped onion
  •  1 red bell pepper, chopped
  •  1 jar of Worcestershire sauce
  •  1 clove garlic
  •  1 pinch of salt
  •  1 pinch of pepper

To season the meat:

  •  2 eggs
  •  4 slices of bacon (optional)
  •  1 jar of olives
  •  1 jar of capers
  •  1 handful of raisins
  •  1 package of cheddar cheese

How to make Baked Ground Beef Wrap:

Step 1:

To make this ground meat roll, what you must do is mix the meat with minced onion, red pepper, garlic, salt, and pepper to taste. When you have integrated all the ingredients well, add a little Worcestershire sauce to intensify the flavor and mix it. If you want, you can make your own Worcestershire sauce.

Step 2:

Now, place a large sheet of previously waxed parchment paper on your work surface and spread the previous meat mixture on it. Stretch it into a rectangle so you can roll it up later. Once this is done, spread the raisins, capers, and previously chopped olives all over the meat. These ingredients must be added to taste so that the Christmas meat roll comes out to your liking.

Step 3:

Beat the egg and make an omelet with it and a couple of slices of cheddar cheese in a pan with a little oil. When done, place the tortilla on the stretched meat, capers, raisins, and chopped olives and, now, roll it up very carefully. Make it so that the meat roll is in the shape of a long tube.

Step 4:

Once you have the ground beef roll ready, place it on a baking tray and bake it for 35-40 minutes at 180 ºC, covered with aluminum foil. If your oven is very powerful, it may take a little less time.

Tip: If you wish, you can place strips of bacon on top before putting the meat roll in the oven.

Step 5:

When the minced meat wrap is done in the oven, remove it, remove the aluminum foil, cut it into individual portions and serve it with tomato sauce on top, if you wish, and accompanied by white rice and plantain tostones for example.Rolled Beef

How to cook gluten free lasagna pasta in the microwave

How to cook gluten free lasagna pasta in the microwave

How are lasagna made?

The preparation of lasagna in the Italian tradition is considered a culinary cult. Many people have witnessed the preparation of Sunday lasagna, while for others it may seem more complicated to understand how to make lasagna.

Nowadays, in fact, the variations of this dish are really numerous and everyone has their own opinion on how lasagna is made.

  • If even how to make Bolognese lasagna remains a mystery to you, here is the traditional Emilian recipe:
  • in a baking dish, spread the bechamel and add a layer of Bolognese sauce;
  • place the dough and proceed to finish the height of the pan by alternating the béchamel with the meat sauce and the pastry;
  • finish with a layer of meat sauce and sprinkle generously with grated Parmesan.

The cooking times of lasagna depend on the medium you want to use.

If you want to get to the heart of tradition, learn how to prepare the ragu for the Bolognese lasagna. The secret is a lightly fried onion and extra virgin olive oil with celery, carrots, chopped and mixed ground bacon (with beef muscle and bovine loin). The cooking time of the ragu for lasagna is two hours over low heat;

Alternatively, here’s how to prepare lasagna with pesto, a colorful variant: replace the meat sauce with pesto, starting with bechamel and continuing with pesto and puff pastry. The cooking of the lasagna with pesto depends on the method you use.

One of the recipes for thermomix that I have not found in precooked has been gluten-free lasagna, so I got down to work to get the perfect gluten-free meat lasagna recipe.

This lasagna is made with meat, later I will make it with tuna and vegetables, but for now, my son is not interested in anything other than meat.

Gluten-free pasta plates are from Mercadona, but any pasta plate is valid as long as it is gluten-free.

You can also use aubergine slices on pasta plates.

Gluten-free lasagna ingredients:

500g minced chicken meat or whatever you like the most.

  • 300g of crushed natural tomato.
  • 200g of fried tomato.
  • 1/2 onion.
  • 1 carrot
  • 6 olives with pitted anchovy.
  • 2 sprigs of celery.
  • 1 cube of meat broth.
  • 20g of olive oil.
  • 100 ml of white wine.
  • Grated cheese.
  • Salt.
  • Pepper.
  • Parsley.
  • For the bechamel:
  • 500ml of lactose-free milk.
  • 40g butter 40g cornstarch.
  • 1/2 cc of salt.
  • 1/4 nutmeg.
  • 1 pack of gluten-free pasta plates.

Gluten-free lasagna preparation:

  • We are going to help ourselves with Thermomix to make this recipe, we will make the sauce.
  • Put the vegetables and the oil in the glass, a total of about 200g between the onion, carrot, leek, and olives. Chop 5 sec/vel 7.
  • We put the wine, the natural tomato, and the fried tomato, salt, pepper, a meat stock cube, and chopped parsley. We program 10 min / 100 ° / spoon speed.
  • While it is done we put a little oil in a pan and when it is hot we put the minced meat and cook it.
  • It has to be undercooked so that it is finished with tomato sauce.
  • Once the tomato sauce is finished, pour it into the pan where the minced meat is and cook for about 5 minutes, add salt if necessary.
  • Remove from heat and let cool.
  • We put a high pot with water to boil to cook the pasta plates for 5 minutes, this is optional since the package says that it is not necessary but for my taste, they remain a little hard if I do not cook them a little before.
  • While the water is heating up and we are cooking the pasta plates, we wash the glass and prepare the béchamel sauce.

Preparation of the bechamel:

  • You can buy the bechamel already made or not put it if you don’t like it.
  • In our case, we cannot find lactose-free bechamel so we have to make it.
  • Put the lactose-free milk, butter, fine corn flour, salt, and nutmeg in the glass. We program 10min / 100 ° / speed 3.
  • Now we are going to assemble the gluten-free lasagna, for this we use a source that we can put in the oven.
  • We preheat the oven to 200 °.
  • We put a little béchamel on the base and on top of pasta plates until the base is covered, on top of it a layer of meat, a little more béchamel, and another layer of pasta, until it is finished.
  • The top layer should end in pasta, topped with béchamel and grated cheese.
  • Then we put it in the oven until the cheese is golden brown. About 15-20 minutes.
  • If you are not going to eat so much lasagna at once, you can instead of making one so large, several small ones and freezing them without cooking.
  • I hope you like this recipe as much as I do, it is one of my best treasures and now I share it with you.

You may also like to read the Smart Pasta Maker review and tips on how to make pasta in the microwave.