We’re back again in my little corner of the Internet!

Two posts in one day?! Shocking i know – but I found my easy lasagna recipe, so thought i’d share it with you as we’re all stuck inside (but safe inside) for a while!

I think a few of my posts are going to end up being food related as I don’t really have anything to do at the moment other than cook.. or watch Netflix?!

And the best part of this is, you can make it whenever during the day and just heat it up later on… Kind of means you can justify cooking it in PJ’s without thinking you’re secretly judging yourself too.. So anyway..

Ingredients

• 1 tbsp olive oil
• 1 onion, diced
• 2 garlic cloves, finely sliced
• 2 Bell Peppers
• 250g beef mince
• 1 tbsp tomato purée
• 400g tin chopped tomatoes
• 200ml beef stock
• 9-12 lasagne sheets (depending on the size of your baking dish)
• 50g Parmesan, grated
• 150g pack mozzarella, shredded

For the white sauce

• 50g butter
• 50g plain flour
• 550ml semi-skimmed milk
• 50g Paramesan

Method: 

1. Cook the pasta sheets for 2 minutes each and place to the side.
2. In a large pan, heat the olive oil over a low heat. Fry the onion, peppers and garlic for 5 mins, or until softened. Add the mince and fry on a medium heat until golden. Stir in the tomato purée and chopped tomatoes and simmer for 15 mins, or until the liquid has reduced. Season with salt and pepper.

   

   

   

3. Whilst that simmers, make the white sauce. Melt the butter in a small saucepan over a low heat and add the flour. Whisk until combined and cook on low for 1-2 mins. Remove from the heat and gradually whisk in the milk and parmesan until you have a loose sauce. Season. Return to a gentle heat and whisk constantly until the sauce thickens.
4. Preheat the oven to gas 6, 200°C, fan 180°C. Layer up the lasagne in a baking dish, starting with a third each of the ragu, then the pasta sheets, then the white sauce. Repeat twice / 3 times.

   

   

5. Top with the Parmesan and mozzarella.

   

6. Then bake in the oven for 40-45 mins, until piping hot and crisp and bubbling on top.

   

7. Serve and enjoy! 

   

It’s super easy and even better the next day as a left over!
It’s a pretty cheap dish to make too and can easily feed a lot of people so its win, win!

B x 

Hi hi hi, welcome back to my little corner of the internet!

As much as some of us moan, we have to admit gluten free options in supermarkets, shops and even eating out are A LOT better now then they were a few years ago, we’re not as left behind now – I’ve learnt to focus on what you can eat instead of what you can’t eat and changing your mind set really helps!

I grabbed this Gluten free pastry from Asda thinking it would break apart. I can make pastry but puff pastry takes SO LONG! And although i love everything pastry wise, the effort is real and unless you’ve really planned it, it’s not something you can just make really easily.

When I grabbed this gluten free puff pastry sheet i wasn’t really expecting much, but O-M-G it worked SO WELL!

Theres no need for a rolling pin either, as the sheet is ready to use and even comes complete with baking paper so you can pop it straight into the oven! – Even better right?

I defrosted mine, and laid it out on the baking tray in an attempt to make a brunch style pizza.. Not having a clue how it would turn out, but it was SO GOOD!

I diced and cooked some bacon and sausage, tomatoes (you can add mushrooms but i HATE mushrooms.. so i didn’t!) and layed them onto the pastry. Then i cracked 4 eggs onto the top, sprinkled cheese over and some fresh spring onion.

I then added egg wash (a beaten egg and milk) to the outside of the pastry and baked for 20 minutes.

The eggs were really fluffy and it was SO good and easy to do! I also ended up only using one pan so it was really tidy too and didn’t have too much washing up, it’s win, win!

Give it a go, and let me know what you think!

B x 

So Hey!
I’m back & I’m playing catch up with recipes as i’ve cooked and baked a fair amount over the last month or so!

In the UK, we never really get a Summer but we’re currently on week 3 of nice weather. I put the poutine and gravy away for once & I made pizza’s instead; and they worked really well!

Recipe:
For the base:

• 2 teaspoons dried active baking yeast
• 1/2 teaspoon brown soft sugar
• 350ml warm water 
• 1 teaspoon salt
• 2 tablespoons olive oil
• 430g plain flour (I use the co-ops one Free from flour and it works amazingly)

Toppings: 

• Tomato and basil sauce (Literally just Chopped tomatoes, blended with basil, parsley, a small amount of garlic, salt and pepper.
  
• Roasted chicken breast
• Green Pesto – You can buy this or use the recipe that I use (linked in blog on main page from Wednesday)
• Mozzarella Cheese (Fresh is always the best as you can pull it apart but grated works too!)

Method:

1. In a large bowl, dissolve the yeast and brown sugar in the warm water, and let sit for 10-15 minutes.
2. Stir the salt and oil into the yeast mixture, then Mix in half of the flour.
3. Turn the dough out onto a clean, well floured surface, and knead in more flour until the dough is no longer sticky. Place the dough into a well oiled bowl, and cover with a damp cloth (i used a tea towel and it worked fine!) . Let the dough rise until double in size; this should take about 1 hour. Punch down the dough, and form a tight ball. Allow the dough to relax for a minute before rolling out.
4. Add your toppings – *Full list of my toppings above –
5. Preheat oven to 220 C / Gas mark 7.  If you are baking your pizza in a tray, lightly oil the pan, and let the dough rise for 15 or 20 minutes before topping and baking it.
6. Bake pizza in preheated oven, until the cheese and crust are golden brown, about 15 to 20 minutes.

Leave to cool for a few minutes, cut and serve.

I had mine with a leafy salad, beetroot salad and homemade coleslaw – 

Let me know how you get on –

Bees xo