Ingredients :
12 sheets Lasagna, prepare as instruction on a packing sheet
100 gr grated mozarella cheese

Meat Sauce : (you can prepare it one day ahead)
2 garlic cloves, crushed
1 onion (medium), coarsely chopped
300 gr ground beef
1 can button mushroom, sliced
2 carrots, finely chopped or grated
1 stalk celery, finely chopped
300 gr red tomatoes, blanched & crushed
1 can tomato paste
1/2 tsp dried oregano
1 bayleaf
1 sprig of fresh rosemary
3 tbsp sugar
1 1/2 tsp salt
1/2 tsp pepper
1/2 tsp nutmeg

Bechamel Sauce :
60 gr butter
1/2 cup flour
700 ml milk
1/2 tsp sugar
salt & pepper to taste
1/2 tsp nutmeg
1 cup grated cheddar cheese

Instructions :
Meat Sauce : saute garlic & onion until aromatic, then brown the beef (about 7 minutes). Add the remain ingredients, reduce heat to low & bring to simmer for about 30 minutes.

Béchamel Sauce : melt butter in a stock pot. Add flour and stir well. Pour in milk gradualy and stir well. Stir in the remain ingredients until well thicken. Remove from heat & set aside.

How to assemble the lasagna : Turn the oven to 200 degC.
Grease baking dish with butter or olive oil. Arrange some sheets of cooked lasagna noodles over the bottom (overlapping noodles slightly to cover the bottom). Spoon meat sauce over lasagna noodles. Top with béchamel sauce mixture. Repeat the above method of layering. Top the last layer (bechamel sauce) with mozzarella cheese. Bake about 30 minutes in the preheated oven.

Note :
If it takes too long, you may skip the béchamel sauce with crème fraîche mixture. hehee.. sorry I haven’t the recipe here.

Ingredients :
400 gr tenderloin steak
2 cloves garlic, finely grated
2 shallots, finely grated
1/2 onion, finely grated
2 tsp cracked black pepper
3 tbsp butter, melted
3 tbsp traditional BBQ sauce
1 tbsp worchestershire sauce
salt & sugar (optional)

Direction :
- Combine all the ingredients and rub on steaks. Grill to desired doneness.
- Serve with potato wedges / french fries and steamed carrots & beans.

Ingredients :
· 1 kg strong white bread flour
· 1 level tbsp fine sea salt
· 15 gr dried yeast
· 1 tbsp golden caster sugar
· 4 tbsp extra virgin olive oil
· 650 ml lukewarm water (I just used 500 ml)

Directions :

1. Sieve the flour and salt on to a clean work surface and make a well in the middle.

2. In a jug, mix the yeast, sugar and olive oil into the water and leave for a few minutes, then pour into the well.

3. Using a fork, bring the flour in gradually from the sides and swirl it into the liquid. Keep mixing, drawing larger amounts of flour in, and when it all starts to come together, work the rest of the flour in with your clean, flour-dusted hands. Knead until you have a smooth, springy dough.

4. Place the ball of dough in a large flour-dusted bowl and flour the top of it. Cover the bowl with a damp cloth and place in a warm room for about an hour until the dough has doubled in size.

5. Now remove the dough to a flour-dusted surface and knead it around a bit to push the air out with your hands (*this is called knocking back the dough). You can either use it immediately, or keep it, wrapped in clingfilm, in the fridge (or freezer) until required. If using straight away, divide the dough up into as many little balls as you want to make pizzas – this amount of dough is enough to make about six to eight medium pizzas.

6. Timing-wise, it’s a good idea to roll the pizzas out about 15 to 20 minutes before you want to cook them. Don’t roll them out and leave them hanging around for a few hours, though – if you are working in advance like this it’s better to leave your dough, covered with clingfilm, in the fridge. However, if you want to get them rolled out so there’s one less thing to do when your guests are round, simply roll the dough out into rough circles, about 0.5cm thick, and place them on slightly larger pieces of olive-oil-rubbed and flour-dusted tinfoil. You can then stack the pizzas, cover them with clingfilm, and pop them into the fridge.

Note :
Just grill about 10 minutes in low heat until the cheese bubbling or the edge becomes golden brown. Do not forget to cover the top of your pizza pan using it cap or aluminium foil.

Topping (optional) :
· Marinara sauce
· Smoked beef / chicken, or canned tuna
· sliced tomatoes
· cheddar or parmesan cheese
· mozzarella cheese

Basic Marina Sauce :
· 1 tbsp olive oil
· 2 garlic cloves, peeled & minced
· 1 medium onion,coarsely chopped or thinly sliced
· 3-4 tomatoes, diced
· 1 can tomato puree or tomato paste
· 1/2 tsp dried oregano
· 1/2 tsp dried basil
· 1/2 tsp seasoning
· pinch of sugar
· salt & pepper (optional)

Ingredients :
250 grams fish filled, thinly sliced
1 carrots, peeled & cutted into 1/4 inch
5 layers mustard greens (China cabbage), cutted into 1.5 inch
1 package tofu, cut in 1cm, fried about 1 minute for each side
5 shitake mushroom, thinly sliced
2 leeks, sideways sliced
300ml beef/chicken stock
1 tsp cornstarch + 2 tbsp water
2 tsp margarine / cooking oil

Spices :
2 garlics, crushed
1/2 onion, large cubed
1 inch gingger, peeled, finely chopped
1 tbsp salty soy sauce
1/2 tbsp sweet soy sauce
3 tbsp oyster sauce
1 tbsp sesame oil

Method :
Saute garlic + onion + gingger with margarine/cooking oil in a wok or large skillet over high heat.
Add in fish + carrot, stir-fry about 2 minutes.
Add in salty soy sauce + sweet soy sauce + oyster sauce + beef stock, stir-fry.
Add in fried tofu + mushroom + sliced leeks, stirring to combine.
Add in cornstarch, stir until thicken. Turn off the heat.
Drizzle with sesame oil.
Serve with hot rice. Enjoy…