Beef Lasagna for berbuka

Salam Ramadhan. It's already day-14 of fasting. How time flies!
So yesterday i made a little spicy beef lasagna for berbuka. It was my first attempt and alhamdulillah it turned out very good. Hubs ate a lots and there are still few left.

I've referred to two blogs for the recipe especially for the bechamel sauce. Credit to Pet and Cik Epal. And actually it's not that complicated to prepare this dish. As long as you have enough ingredients then you're good to go.
I started to make the bolognese sauce first. Same sauce i always did when i make spaghetti bolognese.

Meat Sauce

Yellow onion - finely diced
Garlic - finely diced
3-4 tbs blended dried chili
1 jar of bolognese sauce
1 tin button mushroom
Finely diced green capsicum
400gm minced meat
salt to taste
ground black pepper
1-2 tbs chili sauce

Cook onion and garlic till it smell nice and a bit yellowish then add in the blended chili. Cook for about 5-7minutes and then add in the minced meat. Cook until the water from the meat is almost dry. Pour in the bolognese sauce followed by the chili sauce. Keep on stirring and add in the button mushroom and the capsicum. Season to taste.


At the same time, i make a bechamel sauce.

Bechamel sauce

1/2 butter
3-4 tbs all purpose flour
500ml fresh milk
1/2 cheddar cheese (5pcs)
salt to taste
ground black pepper

With a small heat, melt the butter and add in the flour. Keep on stir and pour in the fresh milk. Seasoning to taste. Add in the cheddar cheese and turn off the heat.

As for lasagna sheet, immerse the sheet in a hot boil water with a salt and oil until soft. Do not over-soak ya.

So how to stack?

Meat sauce at the bottom layer
Lasagna sheet
Meat sauce
Bechamel sauce
Lasagna sheet
Meat sauce
Bechamel sauce
Lasagna sheet
Meat sauce
Bechamel sauce
And put on lots of mozarella and parmesan cheese on top

Make sure to preheat the oven first and bake the lasagna at 180deg for 30-40mins until the cheese melted and brown. Wait for about 15 mins before you cut it! No more regret once you eat your own lasagna. No more restaurant-buy lasagna i tell you. hehe.

Till then, daa!~

Spaghetti aglio olio

Sbb menu ni sedap maka aku pon salin resipi utk rujukan masa depan. Haha poyo. Ni utk 8 org makan ye.

1 packet n half spaghetti (rebus letak garam, olive oil sikit dan toskan)

Butter (2 tbs)
Olive oil
Garlic (cincang halus 5-6 ulas)
Sotong (rebus kemudian diperap kejap ngn garlic,oregano,chili flakes)
Italian herbs
Oregano
Garam
1 kiub ikan bilis
Air (aku amek air rebusan spaghetti dlm secawan)
Chili flakes (aku letak byk dlm 4/5 tbs sbb nk pedas)
Capsicum
Cherry tomato
Parsley

Cara buat ikut je turutan bahan-bahan. Panaskan butter sekali dgn olive oil.
Then masukkan garlic. Dh naik bau, masukkan sotong. Takyah tggu garlic garing ke apa. Hangit x sedap.
Masak sotong kejap je sbb dh rebuskan. Xyah tggu lama. Then masukkan segala perasa. Agak2 la yer.
Then masukkan air. Biar kejap.
Masukkan chili flakes, capsicum, tomato.
Then baru masukkan spaghetti.
Last skali parsley
Siap!

Aku dh buat few times spaghetti aglio olio ni tp this time aku follow resipi org cuma aku ubah sikit la n dia letak udang tp aku letak sotong. Hubs allergic udang so thats why. And to the result, semua org suka gila bila aku guna recipe ni. Pedas! Aku letak byk ok chili flakes tu. Haha. Taknak pedas boleh kurangkn chili flakes. Patut buat je 2 packet spaghetti tp sbb kuali rumah aku kecik takut x muat. Yg perasa tu semua main agak2. So ini la menu paling win last weekend. Hehe.


Till then,daaa!


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Recipe: Non Bake Blueberry Yogurt Cheesecake

Amboi dh mcm terror sgt skrg nk update resepi. Haha. Tp benda sedap dan senang apa salah nya share wpon aku sendiri refer kat blog org lain. Thanks to blog Emi and Arni for the recipe!

Untuk base:

Biskut digestive 8-10 keping. Kalau suka biskut tebal buat double tp butter pn double yer
3 tbsp butter at room temperature. Kalo dlm peti ais tu keluarkan sejam awl. Same goes to cream cheese.

Hancurkan biskut dulu. Nk tumbuk boleh tp aku nk cepat blend je. Lps tu gaul ngn butter. Dh sebati masuk dlm loyang mampatkan. Nk nmpk cantik cake tinggi/tebal guna loyang sederhana jgn bsr sgt. Lps tu masuk peti sejuk 30minit - sejam.

Untuk cheesecake:

1 block cream cheese (250gm)
1/4 cawan gula
200 ml whipping cream
1 bekas kecil blueberry yogurt or plain yogurt
2 tbsp gelatin (larutkan dlm 1/4 cawan air panas)
Blueberry filling

Pukul cream cheese dgn gula smp kembang. Masukkn whipping cream dan yogurt. Dh sebati masuk gelatin. Pukul lg. Lps tu masukkn blueberry filling. Kacau guna spatula je. Aku guna 1 bekas utk filling sbb x manis pun. Tp korg rasa la dlu. 1 bekas tu dlm 250 gm. Aku beli kt Yummie bakeri Bangi. Lps tu tuang atas biskut base then sejukkn lg.

Untuk topping:

250 gm Blueberry filling
2 tbsp gula
1/4 cawan air
2 tsp lemon

Sbb takde lemon so aku xde la letak. Panaskan blueberry filling,gula dan air atas api kecil. Gula larut je tutup api. Tuang atas cake yg dh firm td. Budget dlm 2 jam lps tu la. Aku biar kek semalaman baru mkn. Hasilnya sedap sekali! Kalo korg x suka manis, topping tu xyah letak gula. Family aku suka. Kejap je dh tinggal sket. Selamat mencuba!

 
p/s: guna loose bottom cake pan lg senang so kek tu nmpk cantik je dan x leceh nk keluarkan dari bekas

Till then, xoxo!