I love Italian! Infact it’s one of my favorite cuisine. All of us at home love Italian especially my 5 year old daughter who asks for pasta or risotto every other day:) She is not much into spicy food but makes an effort in tasting anything new before saying no or yes. I am happy she is getting to be more interested with cooking and food in general. Sits with me to watch some of the shows on TV; Giada and Nigella are her favorites. Why? Because they both look like fairies 🙂 .
Daughters are beautiful… She is my best friend now and I am her’s at least she tells me that now 😉 it’s a beautiful relationship! She speaks what I think.. She understands my silence.. She is growing up to be a beautiful daughter…!!! But then let me warn you she is loudness personified and loves to talk non-stop. Ask her why she talks so much and so loud ?! Because her dad has asked her to speak her mind..;) LOL. Well then sometimes it’s an absolute embarrassment like the other day as we were checking out of the super market, Saana (BTW that’s her name) picked up a bar of chocolate and told me she wants to pay herself. I gave her 5$ and she ran to the check-out counter; in her loudest best she asked the staff at the counter “are you the pay girl..?!!” The staff went red on her face and people who heard her burst into laughter… N i stood there frozen not knowing what do n say!!! She goes again” are you the pay girl at the cash register? I need to pay for my chocolate…!” Sign!! ah!
And yes I missed, she is absolutely crazy about cars. Loves to watch the Auto shows and knew all the car logos when she was 1.8 years old. Here’s a video I would like to share 🙂 http://www.youtube.com/watch?v=QbYr3Ms3oGM
And the recipe, I think this is just perfect if you want to have a light lunch. Its simple and easy to make. Actually I think any leftover stir-fries in the fridge you if you have, would be a good idea to fill in too…
You need –
- Button mushrooms – 250 grams, thinly sliced
- Salted butter – 2 tablespoons
- Small onion – 1, thinly sliced
- Chopped fresh thyme – 2-3 sprigs
- Egg Yolk – 1
- Thick cream – 50 mls
- Parmesan cheese – grated, 3 tablespoons + extra for garnishing
- Lasagne sheets – 4
How to –
Heat the butter in a frying pan. Cook the onions till soft. Add the thyme and mushrooms. Cook till soft. Add 2 tablespoons hot water and continue to cook until all the liquid has evaporated. Season with pepper and set aside.
Beat the egg yolk, cream and 3 tablespoons of cheese in a bowl. Cook the lasagne sheets in boiling water till al dente. Drain well and toss the sheets through the egg mixture while hot. Be gentle so you don’t tear the sheets.
To serve, place the sheet on a plate, place some mushroom mixture on half of the sheet and fold the sheet into half gently. Drizzle the remaining egg mixture and sprinkle grated cheese over the lasagne and serve.