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The best lasagna


Ingredients:



  • 1 pound sweet Italian sausage
  • 3/4 pound lean ground beef
  • 1/2 cup minced onion
  • 2 cloves garlic, crushed
  • 1 (28 ounce) can crushed tomatoes
  • 2 (6 ounce) cans tomato paste
  • 2 (6.5 ounce) cans canned tomato sauce
  • 1/2 cup water
  • 2 tablespoons white sugar
  • 1 1/2 teaspoons dried basil leaves
  • 1/2 teaspoon fennel seeds
  • 1 teaspoon Italian seasoning
  • 1 tablespoon salt
  • 1/4 teaspoon ground black pepper
  • 4 tablespoons chopped fresh parsley
  • 12 lasagna noodles
  • 16 ounces ricotta cheese
  • 1 egg
  • 1/2 teaspoon salt
  • 3/4 pound mozzarella cheese, sliced
  • 3/4 cup grated Parmesan cheese


   Method:

  1. In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
  2. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
  3. Preheat oven to 375 degrees F (190 degrees C).
  4. To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
  5. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

Print Print-16 Slow cooker pulled pork


                           

Ingredients:


  • 2kg pork shoulder, skin removed
  • 1 onion, sliced
  • 2 tsp smoked paprika
  • ½ tsp cinnamon
  • 1 tbsp flour
  • 2 tsp oil
  • 4 garlic cloves, crushed
  • 160ml cloudy apple juice
  • 1 tbsp black treacle
  • 2 tbsp honey
  • 3 tbsp apple cider vinegar
  • 50g onion marmalade
  • 1 fennel bulb, sliced thinly
  • 1 apple, sliced thinly
  • juice 1 lemon
  • 8 - 10 bread rolls
  • English mustard
  • mayonnaise (optional)

Method:

1-Put the onion slices at the bottom of the slow cooker. In a small bowl mix together 1 tbsp salt with 1 tsp ground black pepper, the smoked paprika and cinnamon. Put the flour onto a plate then rub the spice mixture over the pork. Heat the oil in a large frying pan and roll the spiced pork in the flour before putting it into the pan to sear it on all sides (you may have to do this in batches). Once the meat is starting to pick up a golden colour pop it on top of the onion slices in the slow cooker.

2-In a large jug combine all the ingredients for slow cooking the pork then pour over the meat. Pop the lid on and cook on the low setting for 8hrs.

3-When you’re ready to serve, take the meat out of the slow cooker leaving the cooking liquor behind. Put the cooked meat on a roasting tray or large shallow bowl and pull it into bite-size chunks and shred with 2 forks. Ladle a little of the cooking juices over the pork and mix together.

4-Toss the fennel and apple slices in the lemon juice and season well then serve along with the pulled pork in bread rolls spread with a little English mustard and mayonnaise if you like.

Quick Mexican breakfast

                                      Quick Mexican breakfast

Method

  1. Make a fast and simple salsa by chopping the tomatoes, peppers and spring onions together on a big board.
  2. Squeeze over the juice from half a lime, drizzle with extra virgin olive oil and season, then use the knife to chop and mix it all together. Taste and add more lime juice if needed.
  3. Drain and pour the black beans into a small saucepan, season, drizzle with olive oil and heat through gently.
  4. Meanwhile, heat a frying pan, toast the tortillas one at a time on both sides until charred, then keep warm under a clean tea towel or foil.
  5. Fry the eggs in a little butter and oil, keeping the yolks nice and soft.
  6. Pop 2 tortillas on each plate and top with beans, salsa and an egg. Serve with salsa verde fresco for a bit of attitude.

Ingredients

  • 3 ripe tomatoes
  • 2 roasted red peppers from a jar
  • 4 spring onions
  • ½–1 lime
  • extra virgin olive oil
  • 1 x 400 g tin of black beans
  • olive oil
  • 8 small flour or corn tortillas
  • 4 large free-range eggs
  • 1 knob of butter

Shrimp & black bean quesadillas

                     Shrimp & black bean quesadillas



Ingredients

  • 200 g large raw prawns , from sustainable sources
  • 1 tablespoon smoked paprika
  • 1 tablespoon vegetable oil
  • 250 g mature cheddar cheese
  • 4 large flour tortillas
  • 400 g black beans
  • 4 tablespoons pickled jalapeños , plus extra to serve
  • 2 tablespoons coriander , plus extra to serve
  • sour cream and salsa , to serve

  • Method

    In a small bowl, toss the prawns with the smoked paprika and some salt and pepper. Heat a small frying pan with 1 teaspoon of the oil. Sear the prawns for 1 minute each side. Remove, let cool and halve lengthways. Set aside. 

    Spread half of the cheese over two tortillas. Drain the beans and roughly chop the jalapeños, then sprinkle over, along with the prawns. Finely chop the coriander, then divide between the tortillas, cover with the remaining cheese and top with the other tortillas. 

    Divide the rest of the oil between two frying pans and place them over a low–medium heat. Brown the tortillas on one side for 3 to 4 minutes, until the cheese is melted and golden, taking care not to let them burn. Turn them over and cook for 3 minutes. If the pan is looking a little dry, add another tiny drizzle of vegetable oil. 

    Once the cheese has melted, remove the quesadillas from the pan and cut each one into six triangles. Serve straight away, topped with a dollop of sour cream and salsa, the pickled jalapeños and coriander leaves

So Walmart Just Launched Tropickles, aka Fruit-Punch-Flavored Pickles


Brace yourself for this news, pickle-lovers. There's a new snack coming your way that's going to change the way you think about pickles and fruit punch. Tropickles, aka tropical-fruit-punch-flavored pickles — get it? — have just launched exclusively at Walmart under the Great Value brand. And they're exactly what they sound (and look) like: your standard jar of cucumber pickles with a not-so-standard color and flavor thanks to the red fruit punch that they're soaking in.
While Walmart is the first store to launch an official Tropickle product, the company's spokespeople admit they're not the first to think of the idea. People have been making different versions of fruit-punch pickles (like Kool-Aid pickles) for years, predominantly in the South. And Walmart claims to have learned of the idea through social media. In a statement, Walmart said, "The modern-day couple, the pickle and fruit punch met on social media (they bonded over recipes on Pinterest, to be exact); now, we are celebrating their union on Walmart store shelves." It makes sense that the jars of Tropickles ($2) are not available at all Walmart stores, but at a select 1,400 stores predominantly in the South.
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The Best New Grocery Store Snacks of 2017 — So Far

For those of you who have yet to experience such a fruity pickle, here's a quick rundown of what to expect based on our own taste test. POPSUGAR tried the pickles ahead of the launch, and our editors can confirm that Tropickles taste just as equally sweet and tangy as you'd imagine. Less acidic and much more sugary than a regular pickle, the Tropickles' flavor hits your mouth all at once upon your first bite. The fruit punch makes them seem even juicier, and there's no shortage of a tropical aftertaste. If you're an adventurous eater who loves both salty pickles and sweet fruit punch, you just might be surprised by how much you love this unexpected combo.
These babies arrived on store shelves on July 14, so keep your eyes peeled the next time you're grocery shopping at Walmart.

8 Things You Never Knew About Krispy Kreme, Straight From an Insider Employee

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Knowing that Krispy Kreme makes some of the most irresistible and popular doughnuts in America, I spoke to an employee who gave me the inside scoop about the company. Besides the recipe for the iconic original glaze — I tried, but it's top secret! — here's what you might want to know about the American doughnut shop that's been around for almost 80 years.

The original location is still in Winston-Salem, NC.

"Krispy Kreme Doughnuts — and the Original Glazed® doughnut — have been around for nearly 80 years. The classic doughnut brand, founded in 1937, will celebrate its 80th birthday this July. Today, the company headquarters remain in Winston-Salem and Krispy Kreme has more than 1,300 shops in 31 countries around the world. Krispy Kreme doughnuts also can be found in approximately 12,000 grocery, convenience, and mass merchant stores throughout the United States."
Related
Krispy Kreme and Ghirardelli Just Made All Your Doughnut Dreams Come True

And the origin story is pretty incredible.

"Krispy Kreme Doughnuts's founder Vernon Rudolph bought a secret yeast-raised doughnut recipe from a New Orleans French chef, rented a building in what is now historic Old Salem in Winston-Salem, NC, and began selling Krispy Kreme Doughnuts to local grocery stores. The delicious scent of cooking doughnuts drifted into the streets, and passersby stopped to ask if they could buy hot doughnuts. So, Rudolph cut a hole in an outside wall and started selling hot Original Glazed doughnuts directly to customers on the sidewalk."

There's a Hot Light app that tells you when the famous light is on.

"The Krispy Kreme Hot Light™, which was created in 1992 and has turned into an icon, is turned on whenever our signature Original Glazed doughnuts are being made. It signals that the doughnuts are hot and fresh coming off the line. We even have a Hot Light app that lets our customers know when our Original Glazed doughnuts are hot and fresh in their specific location."
Related
8 Things You Never Knew About Dunkin' Donuts, Straight From an Insider Employee

There are unexpected menu items you might not have tried.

It's no surprise that the Original Glazed doughnut is the most popular Krispy Kreme order, but there are some unexpected menu items that you shouldn't overlook. "Krispy Kreme has dozens of doughnut menu items available at any given time – ranging from KREME™ filled varieties like the Chocolate-Iced with KREME filling, to premium treats such as the New York Cheesecake doughnut, to specialty holiday doughnuts, like the upcoming Fourth of July limited time offers."

Krispy Kreme goes through a LOT of chocolate icing.

"The average Krispy Kreme shop uses about 34,000 pounds of chocolate icing in a year, or about 2,800 pounds per month . . . and 2,500 pounds of sprinkles annually, or 210 pounds per month."

Krispy Kreme changed its coffee earlier this year.

"Earlier this year, the brand completely reinvented Krispy Kreme coffee from the bean to the cup. Our all-new coffee finally meets the delicious bar set by our doughnuts."
Related
7 Things You Never Knew About Olive Garden, Straight From an Employee

You can always look out for little ways to save money.

"Krispy Kreme has dozens (no pun intended) of promotions happening throughout the year. In fact, National Doughnut Day is June 2, and fans can celebrate their way by getting one free doughnut of their choice at participating shops." You can also join Krispy Kreme's E-Club to get a free doughnut on your birthday.

Paul’s passion fruit chicken


INGREDIENTS

For The Chicken
  • -1 tbsp olive oil
  • -1 tbsp jerk seasoning
  • -4 x 150g mini chicken fillets
  • -Whole Little Gem leaves, to serve
For The Dressing
  • -1 tbsp olive oil
  • -Pulp of 4 passion fruit
  • -Juice of 2 limes
  • -Sea salt and black pepper
  • -Pinch of stevia
For The Salsa
  • 1 -handful of coriander, chopped
  • 4- spring onions, finely chopped
  • 2 -red chillies, finely chopped
  • 4- tomatoes, deseeded and chopped

METHOD

  1. 1)Preheat the oven to 200C/Gas 6.
  2. 2)Blend together the olive oil and jerk seasoning and use this to marinate the chicken, coating it thoroughly, ideally for 1 hour (but I quite often rush it in 5 minutes).
  3. 3)Place on a baking tray and cook for 10-12 minutes until cooked through. Set aside to cool
  4. 4)Meanwhile, prepare the dressing by simply whisking together all the ingredients. Add the stevia last and only if you fancy a little sweetness as this will depend on how ripe your fruit is. Add it slowly, as too much can ruin it and you can’t take it out.
  5. 5)Now mix together all the ingredients for the salsa.
  6. 6)You can either tear up the chicken fillets into little shreds or just place them whole into little crispy lettuce leaves, top with some salsa and a little dressing.
  7. 7)Get messy and enjoy.
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