Main Dishes

Lasagne Bolognese

For the ragù:
2 medium onions, finely chopped
3 cloves garlic, sliced
300g veal, ground
300g pork, ground
50g pancetta or streaky bacon, chopped
1can (400g) chopped tomatoes
¼ can (100g) concentrated tomato puree
1 tsp fresh basil leaves
1 tsp paprika
30ml olive oil
50ml red wine
Salt and freshly ground black pepper
1 carrot, finely chopped
2 stalks celery, finely chopped

For Béchamel sause:
5 tbsp butter
4 tbsp all-purpose flour
4 cups milk
1 tsp salt
1/2 tsp freshly grated nutmeg

150g Parmesan cheese, freshly grated
250g Lasagna sheets
For the ragù: In a very large heavy-bottom pan, heat the olive oil. Add the onions and garlic, and over medium heat simmer for about 5 minutes, till the vegetables are soft, but not completely cooked. If you’re going to use carrots and celery, add them together with the onions. Add the bacon, veal and pork to the vegetables and brown them over medium to high heat, stirring to break up the big pieces of meat. When the meat is brown, add the paprika and the wine and give the mixture a good stir. Add the chopped tomatoes and the tomato puree. Season with salt and pepper, and simmer over low heat for 1 hour or more. Before removing from heat, add the chopped basil and stir well. Taste to check if it needs a little more seasoning. Meanwhile you can prepare the béchamel sauce.In a medium saucepan heat the butter over medium-low heat until melted. Add the flour and stir until smooth. Over medium heat, cook until the mixture gets a light, golden sandy color, about 5 to 6 minutes. Heat the milk in a separate pan until it’s just about to boil. Add the hot milk to the butter mixture 1 cup at a time, whisking continuously until very smooth. Bring to a boil. Cook for 6-7 minutes, stirring constantly, and then remove from heat. Season with salt and nutmeg, and set aside until ready to use. If you are not going to use the béchamel immediately, transfer it to a bowl and place plastic wrap directly onto the surface, to prevent forming a skin on top. Leave a bit of space around the edges for the steam to escape while it cools. When the ragù is ready you can assemble the lasagne. Preheat the oven to 190C degrees. Butter the sides of an ovenproof pan (25 x 35 cm). Spread a ladle of béchamel on the bottom of the pan, cover it with lasagna sheets, then distribute evenly some of the ragù, cover with béchamel and sprinkle some grated Parmesan cheese. Continue in that order, making 4 to 5 layers of pasta, finishing with béchamel and a good handful of the Parmesan cheese sprinkled over the top. Bake in the oven for 25-30 minutes, until the top is golden brown and bubbling. Remove from the oven; allow to cool for 10-15 minutes, slice and serve.


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Royal Seafood Amok


Amongst the signature dishes in Cambodia, the Royal Seafood Amok is a must-try delicacy full of distinct flavours and textures. Some believe this steamed fish curry dish originated during the Khmer Empire, with its preparation method being passed down from generation to generation. Today, it is one of the most popular local dishes served at both budget eateries and refined restaurants at properties such as Anantara Angkor Resort. The term "amok" refers to the steaming process and the resulting culinary creation has a custard-like texture as well as a heavenly combination of being both spicy and sweet. If you can't wait to try this delectable delight, here is a recipe so you can prepare and enjoy Royal Seafood Amok at home.

Ingredient Serves 2:
50 grams Bar Fish
50 grams Tiger Prawns
50 grams Squid
01 tablespoon Coconut Oil
1/4 tablespoons Prahok or Shrimp Paste
cup Coconut Milk
20 grams Young Noni Leaves, Finely Sliced
01 Kaffir Lime Leaves
1/2 cup Sugar
1 tablespoon Salt
01 Egg
1/4 teaspoon Turmeric Powder
2 Dried Chilies, Soak, Seedless, Finely Chopped
2 Banana Leaf Cups or Young Coconut Shells (if you like to serve the dish inside them)
Kroeung Paste:
3 Garlic Cloves, Finely Chopped
2 Shallots
3 Lemongrass Stalks
1 Small Piece Galangal
1 Small Piece Fresh Turmeric
2 Kaffir Lime Leaves

Method of Preparation

01.To make the kroeung paste, pound galangal, kaffir lime leaves, turmeric and lemongrass until coarse. Add shallots and garlic and pound them till they are...
See the full directions on my site



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An essential part of Myanmar cuisine, Mohinga is a traditional breakfast dish consisting of fish broth with rice noodles served with split pea fritters, hard-boiled egg, fish sauce, chilli and coriander. It is considered the national dish across the country and the most popular morning choice. Generally, Mohinga is sold by street hawkers who carry a large wooden pole on their shoulders balancing various elements of the dish on either side as they go from city to city; this dish is also sold as a Yangon Brunch at street-side stalls as well as restaurants. Each bowl of Mohinga offers a completely unique and individual culinary experience in Myanmar and now you can try making it at home as well.

lb. Uncooked Rice Noodles
03 Litres Water
06 Cloves Garlic
½ tsp Turmeric
02 tsp Salt
03 Stalks Lemongrass, Cut Into 3-Inch Pieces
01 Scaled and Gutted Catfish (About 3 Pounds)
02 Ounce Piece of Ginger, Thickly Sliced Crosswise Into Slabs
For the Soup:
1/3 Cup Vegetable Oil
01 Stalk Minced Lemongrass
¼ Cup Minced Garlic
01 tsp Turmeric
1 ½ tsp Ground Black Pepper
03 tbsp Minced Ginger
01 tbsp Paprika
02 tbsp Roasted Rice Powder
½ Cup Young Banana Stem or Banana Blossom Sliced
¼ Cup Fish Sauce
3 ½ Cups Diced Red Onions
A Pinch of Salt
01 lb Cooked Rice Noodles
½ Cup Coriander, Coarsely Chopped
06 Hard-Boiled Eggs, Sliced
12 Yellow Split Pea Fritters, Broken Into Small Pieces
02 Limes, Cut Into Wedges
03 Thinly Sliced Red Onions
Crushed Red Pepper

Method of Preparation

01.To make the broth, put the fish in a large wide pot and add the water, lemongrass, turmeric and salt and bring to a boil. Lower the heat and simmer for 15...
See the full directions on my site



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Make this cheesy Chicken Noodle Casserole from scratch with simple, wholesome ingredients. The egg noodles, vegetables and tender chicken come together in a creamy sauce with a buttery Ritz cracker topping. Add a salad and corn muffins or biscuits for an easy dinner any night of the week!

2 c uncooked wide egg noodles
6 T salted butter
1/2 c diced carrot
1/2 c diced celery
1/2 c diced onion
1 clove garlic
1/4 c all purpose flour
1 c milk
2 c chicken broth
1.5 t fresh thyme leaves ( or .5 t dried thyme )
2 c shredded cooked chicken
1 c grated cheddar cheese
1 c frozen peas
3/4 c Ritz cracker crumbs
salt and pepper ( to taste )
  1. Preheat oven to 350 degrees F. Spray a 9 x 9-inch baking dish (or other 2 ½ -quart baking dish) with cooking spray and set aside.
  2. Cook the noodles in a large pot of salted boiling water...
    See the full directions on my site


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Homemade Beetroot Halwa


This beetroot halwa is wonderfully easy, positively addicting, finger-licking good, perfectly sweetened and there is ONE SECRET TIP to make it even more creamy and delicious! If you never made homemade beetroot halwa before, you are going to be amazed!


Please Check:-

See the full directions on my site

Healthy Zucchini Bread Recipe


Zucchini bread is an extremely healthy breakfast and a snack. It takes minimal prep and is loaded with the goodies of green veggies which we can't seem to have enough of! It has an amazing flavour and a soft spongy texture that leaves you craving for more!


Please Check:-

See the full directions on my site
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