Spinach Lasagne with Mince

Ingredients:

• 1 packet spinach lasagna sheets
• 1 kg mutton mince
• 1 canned tomato
• 200g mozzarella cheese (grated)

For the mince:

• 1 onion (chopped)
• 1 tablespoon ginger-garlic paste
• 1 tablespoon Kashmiri masala
• Salt to taste
• 1 canned tomato

For the white sauce:

• 4 tablespoons flour
• 100g butter
• Mixed herbs (to taste)
• Black pepper (to taste)
• Salt (to taste)
• 3 cups milk

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Instructions:

1. Prepare the Mutton Mince:

   • Heat oil in a large pan, and sauté the chopped onion until soft and golden.
   • Add the ginger-garlic paste and cook for another 2 minutes.
   • Add the mutton mince and braise until browned and cooked through.
   • Stir in the Kashmiri masala and salt, then add the canned tomato. Let it simmer for about 10-15 minutes until the sauce thickens slightly.

2. Make the White Sauce:

   • In a saucepan, melt the butter over medium heat. Once melted, add the flour and whisk to create a smooth roux.
   • Gradually pour in the milk while whisking continuously to avoid lumps.
   • Add mixed herbs, black pepper, and salt. Keep whisking until the sauce thickens and coats the back of a spoon. Remove from heat.

3. Assemble the Lasagna:

• Preheat the oven to 180°C (350°F).
• In a baking dish, spread a layer of the cooked mutton mince at the bottom.
• Place a layer of spinach lasagna sheets over the mince.
  
• Pour a layer of white sauce on top of the lasagna sheets, followed by a sprinkle of grated mozzarella cheese.
• Repeat the layers (mince, lasagna sheets, white sauce, mozzarella) until all the ingredients are used, finishing with a generous layer of mozzarella cheese on top.

4. Bake:

   • Cover the lasagna with foil and bake for 30 minutes. Remove the foil and bake for another 10-15 minutes until the cheese is golden and bubbly.
     

5. Serve:

   • Let the lasagna rest for a few minutes before cutting into squares. Serve hot and enjoy!

Easy Chicken Chow Mein with Udon Noodles

 Ingredients:

• 2 chicken breasts (sliced thinly)
• 300g udon noodles (pre-cooked or fresh)
• 1 tablespoon vegetable oil
• 1 onion (sliced)
• 2 garlic cloves (minced)
• 1 carrot (julienned)
• 1 red bell pepper (sliced)
• 2 cups cabbage (shredded)
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon hoisin sauce
• 1 teaspoon sesame oil
• Salt and black pepper to taste
• Spring onions and sesame seeds for garnish (optional)

(you can also use the asian stir fry soy sauce thats already premixed with the above sauces)

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Instructions:

1. Cook the Udon Noodles:

   • If using fresh or pre-cooked udon noodles, simply separate them in hot water for a minute, drain, and set aside.
   • For dry udon noodles, cook them according to the package instructions, drain, and set aside.

2. Prepare the Chicken:

   • Season the sliced chicken with a pinch of salt and pepper.
   • Heat 1 tablespoon of vegetable oil in a large pan or wok over medium-high heat.
   • Add the chicken and stir-fry for 5-6 minutes, or until fully cooked and lightly browned. Remove from the pan and set aside.

3. Stir-Fry the Vegetables:

   • In the same pan, add a bit more oil if needed.
   • Add the sliced onion and minced garlic. Sauté for 1-2 minutes until fragrant.
   • Add the carrots, bell pepper, and cabbage, and stir-fry for another 3-4 minutes until the vegetables soften but still have a bit of crunch.

4. Combine and Cook:

   • Return the cooked chicken to the pan with the vegetables.
   • Add the udon noodles to the pan and toss everything together.
   • Pour in the soy sauce, oyster sauce, hoisin sauce, and sesame oil. Stir well to coat the chicken, noodles, and vegetables evenly in the sauce. Cook for 2-3 more minutes until everything is heated through.

5. Garnish and Serve:

   • Garnish with sliced spring onions and sesame seeds if desired.
   • Serve hot and enjoy your delicious chicken chow mein with udon noodles!

This quick and flavorful dish is perfect for a weeknight meal!