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 Truffle White Potato Pizza with Pancetta

Makes 1 round pizza of 8 pieces

Ingredients:

1. 1 Pizza dough (I use wholewheat version here)

2. 1 potato sliced thin

3. 1 packet of 200g grated mozzarella cheese

4. 3 TBS Truffle oil

5. A sprinkling of fresh rosemary

6. A handful of black olive cut into half each (optional)

7. A handful of pancetta chopped into small pieces

Directions:

1. Pre-heat oven into 200 degree Celsius.

2. Wash, rinse and pat dry potato slices.

3. Coat potato slices with one tablespoon of truffle oil.

4. Coat the pizza base with a tablespoon of truffle oil.

5. Add potato slices.

6. Add Mozzarella cheese on top.

7. Sprinkle some rosemary, pancetta and black olive on top.

8. Sprinkle a little bit of truffle oil on top.

9. Bake in the oven for 8 minutes or until the cheese has melted, but hasn't turn golden.

10. Sprinkle some pepper on top and serve :-)

Additional Information:

C loves potato pizza. This is "Meyers" truffle potato pizza and it tastes pretty much like Meyers. This is my own recipe. I didn't follow Meyers recipe, as its recipe doesn't look like the pizza from Meyers restaurant.

No white cream, mascarpone or cream fraiche is needed in making this pizza. In fact those white pizza I have made with mascarpone or cream didn't taste as good. So it is relatively healthy. And it is also made of whole wheat :-) 

All ingredients are available from Føtex Supermarket.

References:

https://www.valdemarsro.dk/hvid-pizza-med-kartoffel-og-rosmarin/

https://stinna.dk/aftensmad/hvid-pizza.html

https://gourministeriet.dk/pizza-med-kartofler-mascarpone-gedeost-og-rosmarin/

https://meyers.dk/opskrifter/pizza-med-kartoffel-og-pancetta/p/74405/

https://meyers.dk/opskrifter/kartoffelpizza-med-rosmarin/p/71567/

https://meyers.dk/opskrifter/pizza-med-kartoffel-hvidlog-og-basilikum/p/71607/

Here are the ingredients: whole wheat pizza dough base, truffle oil, fresh rosemary, potato (one is enough), grated mozzarella cheese, pancetta, black olive (not shown in picture) and pepper (not shown in picture)

Slice potato very thin with a mandolin. Rinse and place them on a clean kitchen towel.

Pat dry with another kitchen towel.

Coat potato with 1 tablespoon of truffle oil.

Spread a layer of truffle oil (1-2 tablespoon as desired, I used 2 here) on the pizza dough base.

Spread potato slices on top.

Spread 200g mozzarella cheese on top.

Sprinkle fresh rosemary on top.

Spread some pancetta bits on top.

Spread black olive on top.

Sprinkle truffle oil (approx. 1 tablespoon) on top.

Bake in a pre-heated oven of 200 degree Celsius for 8 minutes or until the cheese has melted, but hasn't turn golden.

Now it's done :-) Sprinkle some more rosemary.

Sprinkle some pepper on top, cut and serve :-)

Wholewheat Truffle Potato Pizza

Easy Homemade Durum Semolina Fettuccine - Egg & Water with Philips Pasta Maker

Serves 4 - 6

Ingredients:

1. 400g Durum semolina flour

2. 3 eggs with water to 175ml

3. 1 tsp salt (when cooking)

4. 2L water for boiling the pasta

Directions:

1. Add 400g Durum semolina flour into the Phillips Pasta Maker. 

2. Beat 3 egg and water together to 175ml.

3. Gradually add in the egg-water mixture into the machine.

4. Make the noodles using the Phillips Viva Pasta Machine.

5. Let the machine knead the mixture and extrude without resting the dough (this means the Philips Pasta Maker will mix the dough for 3 minutes).

6. Boil a big pot of water.

7. Add noodles and cook for 7 minutes (do not overcook).

8. Rinse under cold water to avoid over-cooking after dishing out and drain (optional).

9. Ready to be eaten or used in other dishes :-)

Additional Information:

Durum flour is high in protein and well suited to making pasta. because they are more easily stretched into long pieces without breaking. The Italians use them to make pasta. According to Nutrition Over Easy, “Durum” is a strain of wheat that is used mostly for pasta, due to its higher protein content. (Think of “Durum” as its first name and “Wheat” as its family name.) But unless it says “whole grain” you can assume that it is refined, which means that the nutritious germ and fibrous bran have been removed.

The word “Semolina,” on the other hand, refers to the fact that the durum wheat is coarsely ground–again, in order to produce good pasta texture. 

Durum semolina flour contains 15g of protein per 100g of flour, higher than normal flour.

Below is the original recipe. The one shows above is of the same proportion.

1. 250g of Semolina flour (Semola mel)

2. 1 egg with water totaling 110ml (or 95ml water without egg)

3. 2 heap tsp salt (for cooking pasta)

4. 1.5L water (for cooking pasta)

References:

https://www.healthline.com/nutrition/durum-wheat-vs-whole-wheat#comparison

https://youtu.be/u03XLe4GBLQ?si=dQFeRwQ_D1yzIO95

Use Durum Semolina flour.

The Durum Semolina flour is available from Føtex Supermarket. It is not available in Meny or Netto.

1 egg with water totaling 110ml 

Beat egg and water together.

Measure exactly 250g of Durum semolina flour.

Add 250g Durum semolina flour to the Pasta Maker. 

Gradually add in the egg-water mixture and let the machine knead the mixture for 6 minutes (this means for the Philips Pasta Maker, you need to knead twice as each round is 3 minutes)

Then allow the dough to rest for approximately 30 minutes.

Extrude your desired pasta shapes.

Now it is done :-)

Bring to boil of pot of water (approx. 1.5L) and add 2 teaspoons salt. Then cook the pasta for 2,5 to 3 minutes for pasta al dente. 

Drain the pasta, season as desired, and serve :-)

Montessori Activity: Creating 3-Dimensional Pyramid with Colored Bead Stair

Objective:

To provide your child a sensorial experience of building squares and stacking them up into a pyramid with the colored bead stairs.

Materials:

10 each of the color bead stairs from Decanomial Bead Bars set

Additional Information:

C invented this activity by herself today while working on making combinations of 10 with colored bead stairs.