Here is the last beef lasagne recipe you'll ever need, plenty of flavour, muchos protein using delicious vegetables as the 'pasta' layers. ​So depending on how heavy your cheese hand is this is one healthy and delicious dinner.

This serving size is pretty big, it cuts out at about 8 portions, so you can freeze it or reduce the quantities as you see fit. You can swap any of the vegetables for pasta if that tickles your fancy - or only use one type if you prefer - for example there are so many eggplants in town at the moment you could use only eggplants - up to you :)

​I've included at the bottom of this post a series of images showing the layering, check it out.
​
​Peace Out! T-Bomb

​Ingredients:
Meat Sauce

• 1kg (4 star) beef mince
• 2 onions, sliced thinly
• 1 jar garden vegetable pasta sauce
• ½ jar arrabbiata pasta sauce

‘Pasta’ Layers

• ½ bush squash, sliced thinly
• ¼ kent pumpkin, sliced thinly*
• 2 eggplants, sliced thinly
• 3 red capsicum, sliced thinly

Cheese Sauce

• About 2 cups milk
• A knob of butter
• 3 large handfuls of grated cheddar cheese
• Some flour

Method:

1. To cook meat sauce, place onions in a pan with a little oil, fry over high heat until soft. Add beef mince and cook until browned. Pour in both pasta sauces and reduce heat to simmer for 30 minutes or until the liquid has reduced to your liking. Remove from heat and set aside until you’re ready to assemble the lasagne.
2. While meat sauce is simmering slice all the vegetables, and grill on the BBQ until bendy and charred (see picture), allow to cool, then peel skin off the capsicum and cut the rind off the pumpkin.
3. For the cheese sauce, I find making more than you think you need is a good idea (hence the quantities being super vague- sorry!). I start by pouring the equivalent amount of milk (with respect to the amount of sauce I want) into a pot, adding the knob of butter and turning the stove on to a low heat. Then, add enough cheese so that buying that big bag wasn’t a waste, thank me later... Once it’s hot (don’t let it boil) and the cheese has melted into the milk and butter, sprinkle some flour into the pot and using a whisk beat the cheese sauce until all the lumps are smooth.
4. Now, time to layer the lasagne I built mine as follows: bush squash, meat sauce, cheese sauce, pumpkin, meat sauce, cheese sauce, eggplant, meat sauce, cheese sauce, capsicum, cheese sauce (3 layers of meat, 4 layers of cheese – with the top layer being the largest).
5. Then cover with foil and place in the stove at 180 degrees Celsius for 30 minutes.
6. Remove foil and cook for another 30 minutes, serve – with a green salad or on its own.

Notes:

• Pumpkin: leave the rind on – it keeps the pumpkin in one piece and you can cut off the rind once cooled.

I made this curry for Kununurra local Tracy Raymond's TEAR Curry Night Fundraiser, I really like it because it's spicy yet you don't loose the sweet mango-ey flavour.

This was my first foray into using free-hand spices instead of curry paste, so i if you want to use other spices or a change the quantities feel free - the internet machine will never judge you my fellow cooking friends.
If you find a combination that you reckon is delicious let me know - i'd be keen to improve my spice knowledge.

Ingredients:

• 3 x fresh mangoes, cheeked
• 1 x brown onion, sliced
• 1 x capsicum, sliced
• 2 x cloves garlic, crushed
• 2-3 chicken breasts, sliced
• 2 tbsp. fresh ginger, finely grated
• ½ tsp. ground cumin
• ½ tsp. turmeric
• ½ tsp. ground coriander
• ¼ tsp. cayenne pepper
• 1 x 440gr. coconut cream
• Garnishes: chilli and fresh coriander

 
Instructions:
For an oven baked curry

1. Pre-heat oven to 180 degrees Celsius.
2. Cheek mango flesh and using a stick blender, blend to a puree.
3. Fry onion, capsicum and garlic, until softened, add the chicken and fry to seal the meat.
4. Place everything into a ceramic baking dish with a lid.
5. Add ginger and spices to the mango puree, blend again, then stir in the coconut cream.
6. Pour the mango mixture on top of the chicken in the baking dish, and place lid on top.
7. Bake for 2 hours.
8. Serve with rice, chopped green chilli and coriander

Mmmmmmmm Mexicanos!

Nom nom nom!

xxx T

Here is a quick and easy recipe for when you have too many spuds (potato's) left over and you just want a quick and easy dinner on a saturday.

and yes...

I may be posting this recipe instead of my White-choc-chip muffins because I met some BBQing related complications :( 

Full details of the disaster with photos coming soon - but i want to figure out a fix before sharing..... i'll start by buying a non-metal muffin tin and some paddy cake cases!

Anyway here is something i didn't stuff up - happy BBQ Baking!

Ingredients:

• 5 x Potatos
• 1 x Onions
• 2 x cloves of garlic
• 300ml x Cream
• As much as you want x Bacon (i used 5 rashes)
• Some cheese (i used maybe 100 grams of grated cheddar)
• Salt & Pepper

Pre-heated the BBQ to about 180 degrees celcius 

OR (incase you use farenheit instead, i'll include a BBQ language for you.... If you have 4 knobs on your BBQ like me .... turn 2 knobs to low, 1 to medium & leave 1 off.

Also - make sure you have taken out the hotplate - leaving only the grill plate in the centre of your hooded BBQ.

Now for the cooking I have one of those fantastic slicers that cuts stuff into wafer sizes pieces which I used to cut up the potato and onion.... Man that thing is great - i don't even know how i ended up with one but i love it!

Then (after you spray the tin with a bit of oil or butter I created 3 levels of layers in my baking dish of potato, onion, bacon & cheese (You don't have to pre cook the bacon, just cut it up small and it will bake with the cream).

Then in a seperate bowl pour 300ml of cream and crush in the 2 cloves of garlic, stir this together with salt and pepper.

Now pour the cream over the baking dish, place more cheese on top, cover with al-foil and place in the BBQ (on the grill plate which you have moved to the middle).

I left this all to bake for about 1 and a half hours, taking the foil off with about 10 minutes to go.

I then cooked some Buffalo Snags on the side burner and chucked a green salad together and YATZEE - Dinner!

Okay, fine! So maybe i didn't make a green salad... but i probably should have....

xoxox

TATA - the BBQ baker!