Beef Lasagne

Beef lasagne

Lasagna is great in many ways. There are always leftovers which means no cooking the next day, and the heated up leftovers tastes even better than the previous night. There are many different ingredients that can be added to lasagna. I also like to make a vegetarian lasagna, and will upload a recipe for that at a later stage. Herewith my recipe for beef lasagna.


300 g minced beef
2 medium onions, chopped
3 celery stalks, chopped
2 cloves of garlic, finely chopped
1 can of stewed tomatoes
1 can of tomato sauce
1/2 can of tomato puree

For the white sauce

3 tbsp flour
3 tbsp butter
200 ml water
200 ml cream/milk
1 cup of mozzarella cheese cubed
salt and black pepper to taste

Also some lasagna pasta sheets. I used a glass dish, 30 x 20 cm and used around 12 sheets of pasta.


To make the white sauce melt the butter in a small pot, add the flour and stir well. Add the water and cream, salt and pepper and then add the cheese in batches and make sure to stir continuously to avoid the sauce sticking to the bottom of the pot. Once the cheese has melted, turn off the heat and set aside.

For the tomato and mince mixture. Fry the onion, celery, garlic and mince in a pan over medium heat. Once the mince has started to brown, turn the heat lower and add the tomato puree, stewed tomatoes and tomato sauce and allow to cook for 5 minutes. Turn off the heat and set aside.

Now it is time to start the layering process. Preheat the oven to 180 degrees Celsius. Start with a layer of pasta sheets. Next comes a layer of the tomato and mince mixture, topped with a layer of the white sauce. Repeat the process starting with the pasta, then the tomato sauce and then the white sauce, keeping enough white sauce for another layer. Next add one more layer of pasta and cover that with the remaining white sauce. Grate some cheddar cheese over the top. Place the dish in the oven and bake for 60-70 minutes, or until the pasta is cooked. Once your pasta is cooked, turn the oven to grill and let the lasagna grill for 5 minutes or until the top is nice and crispy.

Serve with some boiled veggies or a simple salad.


Citrus and Bacon Salad

Citrus and bacon salad

After a three week holiday in South Africa, I am glad to be back in sunny Singapore. As it is always hot here, I have been making a lot of salads for lunch as well as dinner, and the more salad you eat, the more you try and experiment with new and different flavours. I love grapefruit and decided to try and incorporate that into a salad. The outcome was divine.


200g streaky bacon,
1 slice of white bread
1 grapefruit
2 handfuls of baby spinach leaves
feta of your choice
juice of 1 lemon
10 ml oil
pinch of dried oregano
1 pinch of salt


Cut the bacon into approximately 3 x 1 cm pieces and add to a pan and fry until crispy. It is not necessary to add oil to the pan as bacon generates a lot of oil from the fat. Remove the crust from the slice of bread and cut the inner part into cubes. In a bowl, add 5 ml of olive oil and a pinch of dried oregano and allow the bread to soak for 5 minutes. Fry the bread in a pan until brown on both sides to make some crunchy croutons. Peel and slice the grapefruit, but make sure to remove all the skin so that you are left with only the pulp. Carefully remove the skin in order to keep the pulp in a wedge shape. For the dressing, add the lemon juice, salt and 5 ml of olive oil into a bowl, and whisk until the mixture becomes a bit thicker. Add the baby spinach leaves, bacon, croutons and grape fruit to a plate and top with crumbled feta. Serve with the lemon dressing on the side.