Lucy and Will’s Lasagne

Ingredients

• Onion
• Garlic
• Mince
• Tomato Paste
• Mushrooms
• Spinach Leaves
• Pumpkin
• Capsicum
• Salt &Pepper
• Carrot (Grated)
• Lasagne Pasta Sheets
• Ricotta
• Milk
• Cheese (Grated)

First you need to cook the pumpkin and capsicum. The best way to do that is roast them. Cut them up and lay them out on a tin. Give them a little sprinkle of salt and pepper and put them in the oven at 180 degrees. Leave them in the oven for about 30 minutes.

Now you need to get started on the meat for the lasagne. Put into a pan some onion and garlic, and stir it around until it starts going brown. Then add the mince and stir that until that goes a brownish colour as well. Add the grated carrot and mix it so it is all combined together.

To finish it off mix in the tomato paste. Put a lid on the pan and leave it to sit and simmer. Put some ricotta in a bowl and add a splash of milk. Mix them together. Let the pumpkin and capsicum finish roasting and then you can start putting together the Lasagne.

First put down one layer of pasta sheets. Then a layer of the mince and a layer of ricotta and milk. Then you need to put on another layer of lasagne pasta sheets. Then a layer of mushrooms and a layer of spinach leaves. Another layer of mince and ricotta. To finish it off, put one more layer of pasta sheets on and some grated cheese. Put in the oven and enjoy!!

Guy Kawasaki’s Famous Teriyaki Sauce

This combines my love for cooking with my obsession with Apple (the company, not the fruit!)
Guy Kawasaki was the original Apple evangelist back when  wasn’t the coolest brand on the planet! If Guy likes it, it must be a special sauce!

Ingredients
A bunch of spring onions
1 cup soy sauce
A knob of ginger
2 x jalapeños
1/2 an orange, peeled
1 cup sugar

Roughly chop the ginger, jalapeños, onions, orange and place in a blender.
Add soy and sugar and blend on high speed until everything is liquified

Great marinade for beef or chicken.

As told to http://www.startcooking.com

Beautiful roast veggies

It’s just so easy to have some beautiful roasted veggies with your roast of choice. I love a slow-cooked joint of lamb. Rubbed all over with olive oil, salt and pepper. Stick you knife into the meat to make 20-odd little pockets. Into these pockets you can put some fresh Rosemary and a clove of garlic. Cook in the oven for as long and slow as possible.
Now onto the veggies. Different vegetables go with different flavours. Pumpkin goes really well with cumin and fresh thyme and potatoes are good mates. I cut the veggies up individually and toss in a bowl with a little olive oil, salt and pepper and whatever spice or herb goes well with each veg. You are only limited by you imagination here so go wild and try different combos.
Place the veggies all flat on a baking tray and bake for about an hour. So easy and so nice.

The Secret to Perfect Scrambled Eggs

Isn’t it always the way – all your cookbooks are full of wonderful and exotic recipes but very few show you how to cook something basic. Like scrambled eggs. You know how to cook scrambled eggs, right? I thought I did, but so often the eggs would end up all tough and rubbery. A simple dish like this can turn out disgusting if cooked badly but so delicious if cooked right. It can be the perfect way to start a lazy, sunny Sunday.
Pop a lump of butter into a saucepan and crack six free range eggs into the pan. Don’t whisk the eggs first or add any seasoning at this stage because it’s bad karma for the eggs!
Put the eggs and butter on the heat and start stirring with a spatula, getting right into the corners.
You have to keep stirring, like a risotto, until you start seeing little bits of cooked egg. Now take the pan off the heat and keep stirring. The crucial part of this is not to overcook. Pop the pan back on the heat for a bit longer then take it off when it starts to get some texture. The eggs still aren’t quite cooked but they will continue to cook in the pan.
Now you can add a bit of salt and pepper to taste and stir through.
Serve on a piece of toasted sourdough or pana da casa. I added some home made basil and almond pesto, which was delish, but these beautiful creamy eggs go so well with some delicate smoked salmon or crispy bacon as well.

So in a nutshell, the big secrets to perfect scrambled eggs are:

• Use free range eggs – you don’t need to add cream or milk.
• Don’t whisk the eggs – add them to the pan with some butter and stir.
• No salt/pepper on the eggs until they’re cooked.
• Don’t overcook the eggs – take them off the heat before they are cooked and they will continue to cook in the pan and be perfect when you slide them onto the plate.

Thai Style Pink Ling with Stir Fry Noodles

Here’s a simple, but tasty recipe we cooked last night. You can spice it up or down by adding fresh chilli to the fish and/or stir fry – depending on your taste.

Ingredients
Pink Ling or similar firm flesh fish
1 stalk of lemongrass, chopped
1 thumb sized piece of fresh ginger, chopped
1 clove of garlic, finely chopped
1 lime
Thai herb and spice blend
Soy sauce
Salt & pepper
For the Stir Fry Noodles
1 red capsicum
1 small onion, diced
1 baby fennel bulb, finely sliced
Brown mushroom, finely sliced
Baby bok choy, washed
Bean shoots
Thai flat noodles, cooked and drained
Crushed peanuts

Method
Place fish in foil bag with chopped lemongrass, ginger, garlic, lime and a dash of soy sauce.
Seal the bag and bake in a 180°C oven for 20-25 minutes.
Chop capsicum, baby fennel, onion, garlic, mushroom and stir fry for a few minutes. Add in soy sauce, baby bok choy, bean shoots and cooked and drained Thai noodles.
Serve with extra bean shoots and crushed peanuts on top.

This is a very easy and tasty dish and you can really use whatever veggies you have available. Try it out and let me know how it went in the comments below.

Check this recipe out on the Cook With Cam YouTube Channel.