Salmon Lasagne

 

Ingredients:

1. 6 pieces of salmon (from the pack of 2 of 225g each in Danish supermarket)

2. 4 large carrots diced

3. 200g Mozzarella cheese grated as topping

4. 1 bottle of Dolm'o of Lasagne Tomato

5. 1 bottle of Dolm'o of Lsagne Creamy

6. 9 lasagne plates

7. Salt & pepper to taste

8. 2 TBS cooking oil

9. A sprinkling of chives chopped as garnish

Directions:

1. Pre-heat oven to 200 degree celsius.

2. Heat 2 tablespoons of cooking oil in a pan, add salmon pieces with skin down until skin is golden.

3. Remove salmon from fire and remove the skin.

4. Add carrots into the pan and fry for 1 minute.

5. Add back the salmon and the two bottles of lasagne sauces and fry for 2-3 minutes.

6. In an oven-proof dish, add a layer of the salmon sauce from the pan.

7. Add a layer of lasagne plates.

8. Cover with a layer of salmon sauce.

9. Repeat steps 7 and 8 until all 9 plates and salmon sauce are used up.

10. Bake in the oven for 15 minutes.

11. Remove from oven and sprinkle a layer of mozzarella cheese on top.

12. Bake for another 5 minutes or until the cheese has melted, but haven't turned bworn.

13. Remove from oven, sprinkle chives on top (optional) and serve :-)

Additional Information:

A friend of mine made this dish during one of our visits to their place. It tasted very good. The salmon was cooked but tender. She gave me the recipe and I tried it today. Salmon is a very healthy super food. Our family tries to eat fish twice a week, although we don't always succeed.

Ingredients available from Føtex supermarket.

Pre-heat oven to 200 degree celsius. Then dice 4 large carrots by hand or food processor.

Heat pan with cooking oil, fry salmon with skin down until skin is golden and remove salmon.

Add carrots and fry for a minute.

Add back salmon, tomato lasagna sauce and

Add creamy lasagna sauce.

Cook and mix well for 2-3 minutes.

Transfer salmon sauce to an oven-proof dish in a layer.

Add a layer of lasagna plates

Cover with a layer of the salmon sauce.

Add another layer of the salmon sauce.

 and repeat until all lasagna plates and salmon sauce have been used up.

Bake for 15 minutes in the oven at 200 degree celsius.

Remove from oven and

Add a layer of mozzarella cheese

Bake for 5 minutes until the cheese have melted but haven't turned golden

Now it is done :-)

Sprinkle with some chopped chives (optional)

Serve with some baby spinach on the side :-)

Wholewheat Spaghetti Carbonara

 

Serves 4

Ingredients:

1. 400g wholewheat spaghetti 

2. 5 eggs or 10 egg yolks

3. 100g guanciale (cured pork cheeks) sliced in long thin size

4. 80g pecorino cheese grated

5. 3.5 litres of water

6. 35g salt

7. Pepper

8. 1 shallot onion chopped (optional)

9. 4 cloves garlic minced (optional)

10. A handful of chopped chives or parsley for garnishing

11. A handful of cheese for garnishing

Directions:

1. In a bowl, beat 5 eggs with pecorino cheese and set aside.

2. Bring a large pot 3.5 litres of water to boil, add 35g salt and cook the pasta al dente for 3 minutes only.

3. Heat a pan, add the guanciale under medium heat, and slowly fry it, because you don't want to burn the guanciale. You want it crispy, but not burned, but tender in the middle. The fat from the meat will turn into oil. Add garlic and onion and fry.

4. When the meat turns golden (but not burned), add the spaghetti into the pan and mix well, then add one ladle of pasta water.

5. Remove from fire and let it cool down a little bit before adding the egg mixture as you don't want the egg to turn into scramble eggs. If necessary, let it cool a little, but it should still be hot. Then add the egg mixture, stir and mix well away from direct heat.

6. If necessary, turn on the fire again under the lowest heat to evaporate the sauce to a desired consistency of the sauce.

7. Serve with sprinkling of grated periconi cheese, black pepper and chopped chives or parsley. Bon appetite :-)

Video Demonstration:

https://youtu.be/AvO8UPbIH30

https://youtu.be/dsg5H2TEQXs

https://youtu.be/3AAdKl1UYZs

Additional Information:

I normally find this dish a little heavy, especially those I have tried in Denmark, but our whole family fell in love with it during our vacation to Rome. It didn't feel so heavy and is actually quite a nutritious meal, with the protein from the egg, especially if you use wholewheat spaghetti (and add a little green salad on the side). The real spaghetti carbonara in Rome does not contain any cream.

We just returned from Italy yesterday, and the kids already missed the trip and spaghetti carbonara already. So I decided to make some today.

This recipe is based on real Roman carbonara. Do not use cream. Real carbonara does not use cream. The sauce is creamy because of the eggs and cheese.

In general, one egg and 100g spaghetti for one person. Then add an extra egg on top. Use 50g guanciale for one person. Two persons, 40g cheese. For every 1 litre of water, add 10g of salt.

Spaghetti is the classic pasta that you use for carbonara as it absorbs the egg better. Avoid using other types of pasta. If you can, chooose spaghettoni, which is a bigger size of spaghetti, as it absorbs the egg better. You can also use rigatoni.

To make carbonara, you use guanciale, which is pork cheeks cured with garlic, sage and rosemary. If you can't find guanciale, use pancetta, which is cured pork belly. If you can't find pancetta, then use bacon, although bacon is smoked, not cured. 

Some Romans use whole eggs, some use only egg yolks. Most chefs nowadays only use the yolk, but there is no reason why you shouldn't use the whole egg.

I fry the meat with garlic and onions though, so it's a little deviation from the classic carbonara.

References:

https://en.wikipedia.org/wiki/Carbonara

Croque Monsieur

Makes 1 Croque Monsieur

Ingredients:

Croque Monsieur:

1. 2 piece of wholewheat toast bread

2. 1 slice of ham

3. 4 TBS Béchamel cheese sauce

4. 25g Gruyére cheese grated

5. 4 slices of tomato (optional)

Béchamel cheese sauce:

1. 1 TBS butter

2. 1 TBS wholewheat flour

3. 1 tsp Djion mustard

4. 50g Gruyére cheese grated

5. 200ml fresh milk 0.1% fat

6. 1 dash of nutmeg (optional)

Directions:

Béchamel cheese sauce:

1. In a pot, heat 1 tablespoon butter until melt and fragrant.

2. Add 1 tablespoon flour and stir until combined and no bump.

3. Add 200ml milk and stir until combined and the sauce thickened to the desired consistency.

4. Add 1 teaspoon of Djion mustard and mix well.

5. Add a dash of nutmeg (optional).

6. Add salt & pepper to taste.

Croque Monsieur:

1. Pre-heat oven to 200 degree Celsius.

2. Toast bread in a toaster (optional).

3. In a baking tray laid with baking paper, place two slices of bread.

4. Add a slice of ham and tomato on a slice of the bread, then spread 2 tablespoons of Béchamel cheese sauce on it.

5. Add the other slice of bread on top of it.

6. Spread 2 tablespoons of Béchamel cheese sauce on it.

7. Sprinkle 25g of grated Gruyére cheese on top of the bread.

8. Bake for 15 minutes or until the top is golden.

9. If you wish to have Croque Madame, just add an sunny-side up egg on top of the bread.

Additional Information:

We recently went to Paris for a long weekend, and after coming home, the family is still craving for the French Croque Monsieur. The Béchamel cheese sauce is essential that gives the taste of Croque Monsieur. I tried to cut-corner and make a fast sandwich without the cheese sauce and it didn't taste good. But with the cheese sauce, it tasted heavenly, just like the one we had in France.

References:

https://www.recipetineats.com/croque-monsieur-french-ham-cheese-sandwich/

https://www.valdemarsro.dk/croque-monsieur-og-croque-madame/

https://gourministeriet.dk/croque-monsieur/

Of all the toast bread sold in the supermarkets here, this multigrain bread is the one that is the most tasty and nutritious - higher fiber and protein content as shown below.

This is the ham we used, which can be purchased from Netto.

To make the Béchamel cheese sauce, melt a tablespoon of butter in a sauce pan on medium-high heat.

Add 1 tablespoon of the wholewheat flour and

stir well.

Add 200m of fresh milk and

stir well

until combined.

Add 1 teaspoon of Djion mustard and

mix well.

Add salt and

Add pepper and mix well.

Add 50g of Gruyére cheese and

mix well

until the cheese is melted and combined. It will be a little lumpy, but don't worry about it.

I like to toast the bread in a toaster first, but it is optional.

Place 2 slices of toast bread on a baking sheet laid with baking paper.

On one slice of bread, add a slice of ham.

Add slices of tomato.

Spread a thick layer of Béchamel cheese sauce on top.

approx. 2 tablespoons

Add the other slice of bread on top.

Then once again, spread a thick layer of Béchamel cheese sauce about 2 tablespoons on top.

until all spread out.

Add 25g of grated Gruyére cheese on top.

Bake in the oven at 200 degree celsius for 15 minutes or until golden on top.

Now it's done :-)

Transfer to a plate :-)

Add a fried egg if you wish for Croque Madame. This is the Croque Madame we tried in Paris with a fried egg on top :-)