I just made this lasagna! Used almond milk instead of cows because that upsets my stomach and OMG ITS INCREDIBLE such a simple and delicious recipe I love the mosaic style for the pasta sheets to makes it so soft and melts in your mouth. I will be making this weekly. What a success for a first lasagna. Thank you
Really, I just can't believe how terribly mean and ridiculous are some of the comments in here. I liked the recipe, another version of this classic dish and the cook is nice, friendly and talented. Cheers from Canada xo
It's always fun to see how differently people make their lasagne. Personally, I make my ragu with onions, carrots, garlic, basil, thyme, red wine, 5/6 beef, 1/6 bacon. I also use béchamel and parmesan, but always fresh pasta.
calamorico Nope, only parmesan. The béchamel sauce is creamy enough on its own (along with the soft fresh pasta), and the ragù gives plenty of taste, if you leave it to simmer for two hours. Ricotta is also a sweet cheese, where parmesan is a salty cheese. And the vegetables already adds some sweetness, whereas some extra salt is needed, as the lasagne will lose a bit of taste after being in the oven. But if you like your lasagne on the sweet side, then ricotta is a great way to go.
2onions 1 celery Cut Olive oil, butter stir with the onion and celery Put Rosemary Meat 50% beef, 50% pork add when vegetables are soft cooked Cook them thill they get brown And wine and tomato pure, 1can tomatoes, 1l legumes stock Finish Milk, bay leaves, biol Another pan put 1butter, and flour , little milk then mix together
i always do lasagna layering meat sauce and ricotta mixture, no bechamel, but last time i did it, i couldn't find ricotta or cottage cheese, which I use sometimes with the same results....so I did a bechamel sauce and it was a success...so, do whatever you want, just using the best ingredients and you'll have a nice recipe, even if it's not "traditional".... i believe you can make your own version, not caring what other people think on youtube haha, i think this recipe is really good.
there are two way to prepare lasagne : in the north of Italy, in Emilia Romagna, using bechamel sauce and parmesan , in the south of Italy using mozzarella cheese and parmesan.
I tend to watch videos about "how to make comfort foods" at midnight when i can not sleep. And now I feel like i want to go to shop and buy all the ingredients and have fun while making food.
I seriously don't understand all the vitriol. This is pretty close to what my nonna used to make! If you think this is not *italian enough*, keep in mind that, even Italia not being that big (compared to Brazil, where I live), there are a lot of cultural variance between regions. Furthermore, lasagna is OLD. At this point, each family around the world has its own variation based on availability of ingredients, local culture and personal taste of the cook. Do you or your family do it differently? Good for you. If it's that good you should pull your head out of your ass, create a cooking blog/channel and teach it to the rest of us. I assure you that it's way more rewarding than trolling the comment section of youtube. :)
Italy is not big but is one of the nations with more cultural diversion in the whole world.In USA they think to know a lot about Italians but in all these years they have known only people from south of Italy,cause In Italy the south is the poorest part and people from there did migrate in the last century in all over the rest of Italy and in all over the world(especially usa).But Americans don't know that people from the center and the north of Italy are really different from the Italians that they see in America cause the Italians that they see in America come from South Italy.I live in Tuscany and here there is no Mafia and we are not tanned!our skin is fucking white and we don't use to migrate because here is very easy to find a job and people are pretty rich.
So much better if you add garlic, carrots, roasted peppers & mushrooms to the ragu. Just an opinion. Plus you can add cold milk bit by bit to the roue & save on a pan. Add the flavourings directly to the bechamel - including NUTMEG! Not just on the final layer... Adding a little smoked paprika is also good. P.S. Adding ground cumin, alspice, oregano & honey turns this into a wonderful base for Mousaka!!! *- Colin, Great Britain -*
Cooked this today with the family. It was really good. It took almost three hours, but I would say that it was definately worth it. I did add Garlic to the Ragu and I switched the selery for carrots. Other than tyhat though, this recipe will give you a great tasting lasagna
TIP: If you want a bechamel without lumps either add cold milk to the hot roux (ideal) or a hot liquid to a cold roux. mix half in, then pour in the other half. If you're not as confident do it in 1/3s
For the ragu 500g beef mince 500g pork mince 2 red onions 1 head of celery 2 sprigs of rosemary 1 glass of white wine 1 to 2 tbsp tomato puree 1x 400g tin of tomatoes 1 litre beef stock For the bechamel sauce: 2 liters of milk 100g flour 100g butter 3 cloves 2 bay leaves 10 peppercorns 1/2 an onion
Everyone is making comments about it not being classic, I think Jamie knows that here in the UK Classic usually just means a really good lasagna one that is easy to make and doesn't take time
Thank you so much for the infomation! I have always wondered which was the reason why my grandmother's tomato sauce had changed so much, she started using a food processor to chop it! *****
This is not really the classical recipe, but it's similar and it looks nice to see how other cultures interpret this traditional food... By the way, the bolognese recipe uses béchamel sauce together with ragù (and parmesan), so this is completely correct; I'm a bit perplexed about the amount of onions used and how the ragù sauce is done: the traditional recipe uses olive oil, white onions, carrots, celery, rosemary, fresh peeled tomatoes or tomato sauce (better both of them), salt, pepper, red wine and obviously beaf or veal meat. My grandma used both minced beaf/veal meat together with pork meat to give more taste (but she has always used very lean meat, otherwise the sauce turns out a bit too greasy); she also added a few sliced mushrooms if it was the right season, but I'm from Tuscany so I suppose these are just variations... ^_^" Nowadays you can use dried lasagna pasta too, but your béchamel sauce needs to be a bit more fluid so that the pasta cooks while in the oven; however generally pasta needs to be slightly cooked and then left to dry and cool down on cotton cloth for a few minutes, then you can use to compose your dish which can be cooked at 200° celsius for approximately 30 minutes: since the pasta and all the other ingredients are already cooked it doesn't take much to cook the finished dish in this way.
I'm sure it tastes great, but it's a slight deviation from the classic, lasagna. However, I've seen similar recipes all over the UK using béchamel sauce. My Italian Grandmother would probably have a few strong words for this man in terms of calling it traditional, :) but there are many ways to make lasagna. An ancient Sicilian woman taught me how to make lasagna using cottage cheese over ricotta and guess what? It works great. This looks rich and creamy and certainly worth a shot!
Wait, are you saying that using bechamel doesn't make it traditional? I don't know where you grew up but I've been living in Lugano for 18 years of my life and that's what you put in lasagne... Not cottage cheese... What the fuck
No, you misunderstood. Classic lasagna does not include béchamel sauce. I know this because I'm Italian - first generation, Italian. It includes ricotta, parmesan and mozzarella cheese. What you have here is classic lasagna in how it's made from a recipe started somewhere other than Italy. And people use cottage cheese in lieu of ricotta cheese ALL THE TIME. Quite common in Sicily if you want to make a lasagna and don't have ricotta on hand. Why? Because the taste and consistency is about the same.
Here's the proper recipe and traditional one registered in Bologna: Chop carrots celery and onion in equal measures cut into cubes and add to pan sauteing slowly for 10 mins or so. Add pancetta and cook until crispy. Add beef mince, preferably skirt cut into cubes and brown. Deglaze pan with wine red or white to scrape caramelised bits of meat stuck to bottom of pan. Add 3 tablespoons of tomato paste then add 500ml of stock or broth and allow to simmer for 4 hours. Season with salt and pepper.
Not sure about “crazy paving” the past sheets, I must admit. I LOVE the long, ‘slurpy” bits of pasta sheet as I come across them while eating...... Otherwise, a great recipe, well done.
Infuse the milk (if you have to) and cool it down completely, then you can dump it all into the pan with the hot roux without without getting lumps - no work at all. Also give it a taste before you use pour it into your dish. I find that just using plain cold milk instead and seasoning it at the end with some parmesan, nutmeg, salt and pepper gives the best result. Aside from the bechamel (and the lack of garlic), I don't understand how one can make the bolognese sauce without carrots, as they give it the nice body. I don't like this recipe very much.
People in the comments mad because it deviates from the 'traditional' lasagna recipe.. NEED to understand everyone has different ideas on what they want their food to taste like. I for one couldn't care less if it is 'traditional' as long as it tastes good.
Quaz1andCounting - but if my opinion is so irrelevant why are you replying to my post hmm? Because you're mad? I honestly couldn't care less on what you think, everyone has different opinions so kindly fuck off please and thanks.
Ignoring the vitriol, I have a query about the pasta sheets...don't they need to be cooked a little at least before adding? Will it really be cooked through while it bakes?
Actually i try this recipe, and it's such a delis supper. He just bad at talking and presenting you know, even he easy to listen but not marketable speaking. Go oliver!
whats with the white wine? you'd think if your cooking with beef and tomato you'd use red wine to deglaze the pan. oh and if you want white sauce use a whisk instead of a wooden spoon
tinned tomatoes are peeled and there's a lot more liquid in the can than you'll get from fresh. I've made bolognese with fresh tomatoes in a pinch and it ends up a much drier sauce.
You say the stock/water in the bolognese should reduce after about 30 minutes of cooking. I've left it for up to 2 hours and it's still always incredibly watery. I'm using the same quantities here, 1kg mince, 400g chopped tomatoes and actually a little less stock (about 700ml). Is it possibly because I'm using a titanium pot rather than a cast iron one? (literally the only thing I can think of that I do different to this and other videos).
Does ANYONE make lasagne the same? Do they fuck - I found the way I like it and I stick with it. Training as a Chef years back my tutor said words of wisdom. He said ''once you find that recipe that works consistently every time and tastes as good every time STICK WITH IT''. So I do. My lasagne is always good so I ain't fucking about with the recipe.
I just made this lasagna! Used almond milk instead of cows because that upsets my stomach and OMG ITS INCREDIBLE such a simple and delicious recipe I love the mosaic style for the pasta sheets to makes it so soft and melts in your mouth. I will be making this weekly. What a success for a first lasagna. Thank you
Really, I just can't believe how terribly mean and ridiculous are some of the comments in here. I liked the recipe, another version of this classic dish and the cook is nice, friendly and talented. Cheers from Canada xo
it says classic not variation of clasic...
so you have to do the original recipy
he looks like the kindest man
You are sick. Seek help pervert.
Linda Chen he does
Alex Whi
theres nothing wrong with telling someone they're kind...
floofa they're just oversmart assholes.
It's always fun to see how differently people make their lasagne. Personally, I make my ragu with onions, carrots, garlic, basil, thyme, red wine, 5/6 beef, 1/6 bacon. I also use béchamel and parmesan, but always fresh pasta.
Omg, you made me crave lassanga now, hahaha. Sounds so yummie!
no ricotta cheese?
calamorico Nope, only parmesan. The béchamel sauce is creamy enough on its own (along with the soft fresh pasta), and the ragù gives plenty of taste, if you leave it to simmer for two hours. Ricotta is also a sweet cheese, where parmesan is a salty cheese. And the vegetables already adds some sweetness, whereas some extra salt is needed, as the lasagne will lose a bit of taste after being in the oven. But if you like your lasagne on the sweet side, then ricotta is a great way to go.
2onions
1 celery
Cut
Olive oil, butter stir with the onion and celery
Put Rosemary
Meat 50% beef, 50% pork add when vegetables are soft cooked
Cook them thill they get brown
And wine and tomato pure,
1can tomatoes, 1l legumes stock
Finish
Milk, bay leaves, biol
Another pan put 1butter, and flour , little milk then mix together
Watching this while taking a break in an all-nighter was a mistake. Now it's 3.30 am and I am suddenly starving.
***** same same same stupid decision
Same
In many ways, is better than MOST of the "real" italian lasagna i have tasted in my life.
I'm italian.
Fuckin mangacake
maraichux oh shieeeeeeeeeeeeet
Daniele Marzoli se a lui piace così non mi sembra un buon motivo per insultarlo
Jamie hasn't aged well
Lack of garlic in his life I guess :~/ LOL!
Lmao
lolZ
How are you looking these days?
Lmao
i always do lasagna layering meat sauce and ricotta mixture, no bechamel, but last time i did it, i couldn't find ricotta or cottage cheese, which I use sometimes with the same results....so I did a bechamel sauce and it was a success...so, do whatever you want, just using the best ingredients and you'll have a nice recipe, even if it's not "traditional".... i believe you can make your own version, not caring what other people think on youtube haha, i think this recipe is really good.
food tube, thanks for hiring a chef that is cool without trying super hard to appear "social" and "fun"
Thanks!!!! Just made this dish for the first time, took hours but turned out perfectly thanks to your guidance!
You have lots of dishes to wash there :)
there are two way to prepare lasagne : in the north of Italy, in Emilia Romagna, using bechamel sauce and parmesan , in the south of Italy using mozzarella cheese and parmesan.
This is wonderfully simple and easy to follow! Perfect!
Super tasty, OMG
This looks absolutely delicious and I'll be sure to try this out!
This guy must love cleaning pots
Lol!!!
I tend to watch videos about "how to make comfort foods" at midnight when i can not sleep. And now I feel like i want to go to shop and buy all the ingredients and have fun while making food.
Tried it for the first time, it worked wonderfully. Thank you for the video and the recipe.
I really like watching this guy cook. I find it calming and that lasagne looks boooooomb!
I seriously don't understand all the vitriol. This is pretty close to what my nonna used to make!
If you think this is not *italian enough*, keep in mind that, even Italia not being that big (compared to Brazil, where I live), there are a lot of cultural variance between regions.
Furthermore, lasagna is OLD. At this point, each family around the world has its own variation based on availability of ingredients, local culture and personal taste of the cook.
Do you or your family do it differently? Good for you. If it's that good you should pull your head out of your ass, create a cooking blog/channel and teach it to the rest of us. I assure you that it's way more rewarding than trolling the comment section of youtube. :)
Italy is not big but is one of the nations with more cultural diversion in the whole world.In USA they think to know a lot about Italians but in all these years they have known only people from south of Italy,cause In Italy the south is the poorest part and people from there did migrate in the last century in all over the rest of Italy and in all over the world(especially usa).But Americans don't know that people from the center and the north of Italy are really different from the Italians that they see in America cause the Italians that they see in America come from South Italy.I live in Tuscany and here there is no Mafia and we are not tanned!our skin is fucking white and we don't use to migrate because here is very easy to find a job and people are pretty rich.
dario sidoti dude! this is the most Italian youtube comment ever! you won 3 internets!
Felds Liscia loool
dario sidoti
You owned him ha ha ha ha ha....
Kalpesh Patel hehehe he wanted it :D
So much better if you add garlic, carrots, roasted peppers & mushrooms to the ragu. Just an opinion. Plus you can add cold milk bit by bit to the roue & save on a pan. Add the flavourings directly to the bechamel - including NUTMEG! Not just on the final layer... Adding a little smoked paprika is also good. P.S. Adding ground cumin, alspice, oregano & honey turns this into a wonderful base for Mousaka!!!
*- Colin, Great Britain -*
I made this yesterday, with a couple of tweaks and it was brilliant! apparently this is to be my new speciality at our house :)
no garlic?....that's borderline criminal...
+Danimal Jr. he's a vampire, don't be racist
D'angelo "ass in veins" Bustell vampires have feelings too
You never put garlic inside lasagne
Please don't pur garlic in lasagne
Maurizio Camilli this is like find the vegan but for vampires
6:55 that's what she said
hahahahahahahahhaha
Lmao
Italian Americans everywhere are screaming into the palms of their hands..Regardless! That does look tasty as! Bravo.
haha its true , European recipes are very different to american ones
Cooked this today with the family. It was really good. It took almost three hours, but I would say that it was definately worth it. I did add Garlic to the Ragu and I switched the selery for carrots. Other than tyhat though, this recipe will give you a great tasting lasagna
TIP: If you want a bechamel without lumps either add cold milk to the hot roux (ideal) or a hot liquid to a cold roux. mix half in, then pour in the other half. If you're not as confident do it in 1/3s
Great effort! i personally would prefer a little more spice maybe a bit of basil but looks great! Also liked the mosaic pasta
First lasagne recipe I have seen that explains how to stop cheese sticking to the foil
I prefer to use baking paper under the foil. Using oil is just make it more greasier. The cheese doesn't stick.
Wow this Jamies recipe is amazing, when I was watching him I was craving for a piece
For the ragu
500g beef mince
500g pork mince
2 red onions
1 head of celery
2 sprigs of rosemary
1 glass of white wine
1 to 2 tbsp tomato puree
1x 400g tin of tomatoes
1 litre beef stock
For the bechamel sauce:
2 liters of milk
100g flour
100g butter
3 cloves
2 bay leaves
10 peppercorns
1/2 an onion
Everyone is making comments about it not being classic, I think Jamie knows that here in the UK Classic usually just means a really good lasagna one that is easy to make and doesn't take time
You just answered the problem. "here in the UK". The UK is one tiny little place. Most people call 'classic' something traditional.
I don't know if it was just me but twice I used a food processor to dice up onions and the end product is diced onions with a bitter after taste.
It happens, i noticed that when i made curry.
21whichiswhich it does leave a bitter taste... that's why I rather dicing them up with a knife
Thank you so much for the infomation! I have always wondered which was the reason why my grandmother's tomato sauce had changed so much, she started using a food processor to chop it! *****
I use Knorr beef stock pots to season the ragù.
And to season the béchamel, I’ll use vegetable stock pots.
Thank you so much!!! I've made my first lasagne today!
This is not really the classical recipe, but it's similar and it looks nice to see how other cultures interpret this traditional food...
By the way, the bolognese recipe uses béchamel sauce together with ragù (and parmesan), so this is completely correct; I'm a bit perplexed about the amount of onions used and how the ragù sauce is done: the traditional recipe uses olive oil, white onions, carrots, celery, rosemary, fresh peeled tomatoes or tomato sauce (better both of them), salt, pepper, red wine and obviously beaf or veal meat. My grandma used both minced beaf/veal meat together with pork meat to give more taste (but she has always used very lean meat, otherwise the sauce turns out a bit too greasy); she also added a few sliced mushrooms if it was the right season, but I'm from Tuscany so I suppose these are just variations... ^_^"
Nowadays you can use dried lasagna pasta too, but your béchamel sauce needs to be a bit more fluid so that the pasta cooks while in the oven; however generally pasta needs to be slightly cooked and then left to dry and cool down on cotton cloth for a few minutes, then you can use to compose your dish which can be cooked at 200° celsius for approximately 30 minutes: since the pasta and all the other ingredients are already cooked it doesn't take much to cook the finished dish in this way.
Hi I love this recipe i will use the herb basil instead of rosemary
thanks
very good i like it
excellent but remember what i said earlier
good. you made it look so easy to make thank you
it is an italian cheese very fresh and super crumbly and soft i believe a must in any lasagna
That looks delicious and It really does look like a classic lasagne
look very delicious! i will make it at home but definitely I add garlic!
Mee to love garlic
Thanks for the advice. I followed your guidelines and it came out very well!👍
learn from everyone follow no one. jamie........ 👏👏👏
Great recipe, thank you!
Love this guy!!
This guy is amazing. Impressive. Great job.
Great recipe, thanks for sharing Pete.
Where's the salt and pepper in the bolognese?
You have to put salt (optional pepper) after the tomato sauce
I'm sure it tastes great, but it's a slight deviation from the classic, lasagna. However, I've seen similar recipes all over the UK using béchamel sauce. My Italian Grandmother would probably have a few strong words for this man in terms of calling it traditional, :) but there are many ways to make lasagna. An ancient Sicilian woman taught me how to make lasagna using cottage cheese over ricotta and guess what? It works great. This looks rich and creamy and certainly worth a shot!
an ancient woman taught you? Doesn't that make you ancient as well then by default haha
LOL! Why I oughta.. ;)
Wait, are you saying that using bechamel doesn't make it traditional? I don't know where you grew up but I've been living in Lugano for 18 years of my life and that's what you put in lasagne... Not cottage cheese... What the fuck
No, you misunderstood. Classic lasagna does not include béchamel sauce. I know this because I'm Italian - first generation, Italian. It includes ricotta, parmesan and mozzarella cheese. What you have here is classic lasagna in how it's made from a recipe started somewhere other than Italy. And people use cottage cheese in lieu of ricotta cheese ALL THE TIME. Quite common in Sicily if you want to make a lasagna and don't have ricotta on hand. Why? Because the taste and consistency is about the same.
Marie Shanahan
Sicilians are not Italians.You're not Italian but American.
Here's the proper recipe and traditional one registered in Bologna:
Chop carrots celery and onion in equal measures cut into cubes and add to pan sauteing slowly for 10 mins or so. Add pancetta and cook until crispy. Add beef mince, preferably skirt cut into cubes and brown. Deglaze pan with wine red or white to scrape caramelised bits of meat stuck to bottom of pan. Add 3 tablespoons of tomato paste then add 500ml of stock or broth and allow to simmer for 4 hours. Season with salt and pepper.
Made this Lasagna tonight and its awesome! Thank you for posting the video :)
Not sure about “crazy paving” the past sheets, I must admit. I LOVE the long, ‘slurpy” bits of pasta sheet as I come across them while eating...... Otherwise, a great recipe, well done.
Wow thank you so much I can't wait to make this
Infuse the milk (if you have to) and cool it down completely, then you can dump it all into the pan with the hot roux without without getting lumps - no work at all. Also give it a taste before you use pour it into your dish. I find that just using plain cold milk instead and seasoning it at the end with some parmesan, nutmeg, salt and pepper gives the best result.
Aside from the bechamel (and the lack of garlic), I don't understand how one can make the bolognese sauce without carrots, as they give it the nice body. I don't like this recipe very much.
What brand is that pot? It’s awesome!
Ooohh...looks so appetizing and too good!!!!!
the magic of editing
Can you use normal brown onions
All perfectly acceptable imo but I think he should've added carrot
Class cheers for the technique.
I'm drooling right now
(I'm Italian)this recipe isn't traditional , but is so nice
Nice..... Way different than the version I was taught when I was little.
I'm all hungry now :) you don't happen to do deliveries by any chance? :D
he is so excited about the food processer
Looks delicious! I will make it but I will use homemade pasta.
Could have taken it out on the place after a few minutes to cool down, but all and all it looks delicious.
Loved it
Very good recipe
When do you add salt, pepper and other seasonings to the Ragu?
this seems like a very faffy way to make what should be a simple dish
People in the comments mad because it deviates from the 'traditional' lasagna recipe.. NEED to understand everyone has different ideas on what they want their food to taste like. I for one couldn't care less if it is 'traditional' as long as it tastes good.
^^ but.. I still don't care. Idgaf as long as it's tastes good, so byeee
+Kilian Liebe It's ACTUALLY named "Classic". Idiot.
Quaz1andCounting - but if my opinion is so irrelevant why are you replying to my post hmm? Because you're mad? I honestly couldn't care less on what you think, everyone has different opinions so kindly fuck off please and thanks.
I really don't know how to reply to that comment. Fucking hell.
Good. Bye
Ignoring the vitriol, I have a query about the pasta sheets...don't they need to be cooked a little at least before adding? Will it really be cooked through while it bakes?
Looks amazing..! Thank you
Pete owns!
Actually i try this recipe, and it's such a delis supper. He just bad at talking and presenting you know, even he easy to listen but not marketable speaking. Go oliver!
sorayyah yusrizal
terrific.
Great stuff. Looks lovely. Just one thing though! Why no garlic?!!
Ah a fellow Scot...good to see/hear :)
No carrot, no bolognese. Shocking how many people can't get the ingredients right (it's a 4-ingredient sauce, guys...ain't that hard).
Interesting, I find it difficult to call it a classic without garlic though.
a classic ragu alla bolognese doesn't have any garlic
There is never garlic in a classic ragù bolognese! But I miss the carrots.
the basic ingredients for bolognese sauce are carrot, celery and onion if i'm not mistaken since many italians cook that way so....
The best lasagna's with or without meat has a layer of zucchini and or spinach in sauce and a 1/4 cup of flax seeds.!
just want to ask what kind of milk did you put, is it? evaporated milk.
Wow!
Lovely
whats with the white wine? you'd think if your cooking with beef and tomato you'd use red wine to deglaze the pan. oh and if you want white sauce use a whisk instead of a wooden spoon
tinned tomatoes are peeled and there's a lot more liquid in the can than you'll get from fresh. I've made bolognese with fresh tomatoes in a pinch and it ends up a much drier sauce.
Yummy.
Looks tasty, I think I should try it :)
nice one!! thanks for sharing
wow!
In italy we don't use a stock, we use some water
You say the stock/water in the bolognese should reduce after about 30 minutes of cooking. I've left it for up to 2 hours and it's still always incredibly watery. I'm using the same quantities here, 1kg mince, 400g chopped tomatoes and actually a little less stock (about 700ml). Is it possibly because I'm using a titanium pot rather than a cast iron one? (literally the only thing I can think of that I do different to this and other videos).
Where is the link to this specific recipe with lentil and stuff? I don’t understand the amounts
Does ANYONE make lasagne the same? Do they fuck - I found the way I like it and I stick with it. Training as a Chef years back my tutor said words of wisdom. He said ''once you find that recipe that works consistently every time and tastes as good every time STICK WITH IT''. So I do. My lasagne is always good so I ain't fucking about with the recipe.
Yea right!
Me encanta!
That was a very exciting video.