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This Traditional recipe adds a little twist using spectacular seafood, it enriches the flavours of the whole experience of Lasagna. This is a family favorite! This Lasagna is FULL of vegetables for that extra nourishment.
2tblspn olive oil
2 1/2 cups salmon chowder [ this like a white sauce ]
1 tin tomatoes with juice chopped
2 1/2 cups green prawns , shelled & deveined or frozen prawns
1 cup boneless fish, cut into small pieces or can fish of choice [ salmon]
15 spinach  lasagna sheets fresh pasta sheets or dried
fresh basil or dried
fresh dill or dried
fresh ground black pepper & salt
3 cloves garlic
2 tblspn tomato paste
2 med carrots puree /pumpkin
Cheddar Cheese or mozzarella
Parmesan cheese
paprika
METHOD :

• Heat the oil in a  large frying pan add the prawns, garlic & fish , when fish/prawns are cooked put aside.
• In another saucepan add the juice from the fish/prawns stir in tomato paste  & tomatoes &  Carrot / pumpkin puree season to taste,cover & cook over low heat for about 5 minutes. Add herbs and stir with a spoon Flat End Spoon Beechwood.Then put aside to cool
• Spoon 1/3 of the salmon chowder into the bottom of a 5cm (2in) deep casserole dish. Arrange a single layer of lasagna sheets on top the chowder, now arrange a single layer of fish/ prawns mixture , then the tomato sauces then chowder sauces , grated cheddar or mozzarella and Parmesan cheese. Repeat these steps until all prepared produce is gone. Last layer should consist of Lasagna sheets, Chowder sauce, Cheese and paprika in that order.
• Bake in a moderate oven of 180 degree’s ( 350*F) for about 40 minutes or untill lasagna sheets are soft and cheese is golden.  Enjoy!!!
• Pfaltzgraff Naturewood Glass Parmesan Cheese Shaker

This Traditional recipes I have jazz the tastebuds and spices up the recipe chicken meat loaf   This meat loaf has an intense flavour that states “absolutely delicious food on a budget just tasty wonderful with the extra flavour with sundried tomatoes.Again this is a family favorite, I like serve with a good salad in summer & in winter I serve Sweet potatoes chips & peas
500g chicken mince/ or 500g turkey mince
or 250g chicken/250g turkey mince
1 cup Fresh breadcrumbs
1 eggs1 large onion peeled
1 large carrot peeled
100g mushrooms
1 medium zucchini
1 red peppers remove the seed
1/4 cup sundried  tomatoes
2 cloves garlic
1 tablespoon smoked paprika
2 tablespoon tomato chutney
Dash tomato sauce
Dash Worcestershire sauce
1/4 cup fresh basil fresh oregano & parley chopped
freshly ground black pepper & salt
GLAZE : 1/4 cup brown sugar
1/4 cup white vinegar
2 tablespoon  tomato sauce
1 tablespoon Worcestershire sauce
2 tablespoon Tomato chutney
Method:
Make your fresh breadcrumbs in  Food Processor ,place the breadcrumbs in a bowl. In the food processor blend the sun dried tomatoes  Add to the mince,  add the onion, carrots, zucchini, mushrooms, red pepper blend all the ingredients in the food processor . Now add the fresh herbs & garlic, smoked paprika  add to the bowl. Add the remaining of the ingredients mince, eggs, tomato & Worcestershire sauce, garlic,  chutney , salt & pepper. Mix together use your hands roll into loaf put into a loaf tin and put aside
GLAZE :  Place all the ingredients in a Deep Fry Pan mix with a  Whisk, bring to boil & reduce the glaze by half or until thick. Score the top of the meat loaf with a sharp Chef’s Knife & pour the glaze over the meat loaf,
Cooking time : Place in a hot oven at 180*C (350*F) cook until brown about
1 hr.

• Chicago Metallic Professional 2-Piece Low-Fat Meatloaf Pan
• TIP : My meatloaf recipes are good as glazed meatball or rissoles .
  Just get the home brand /cheap sundried tomato.

Orange glazed chicken is so tender it melts in your mouth served with Roasted potatoes & pumpkin ,with the juices from the pan make’s a beautiful gravy just like your Nana made on the Sunday roasted.The pistachio stuffing just complements the chicken and gravy.
1 medium Chicken[1.5kg]
or  Spatchcock  4 whole size 4 or 5 chicken[bone]
5 to 8 medium potatoes peeled & cut
1 medium  sweet  potatoes peeled & cut
4 to 8 pumpkin peeled & cut
fresh greens of choice
freshly ground black pepper & salt
Olive oil
stuffing : 2 cups fresh breadcrumbs
85g pistachio nuts chopped
1 cup diced ham or bacon
1cup shallots cup
freshly ground pepper & salt
1 tablespoon butter
Glaze : 2 tablespoon brown sugar
1 tablespoon butter
1/2 cup orange juice & of 1 orange

• Preheat oven 180*C   ( 350*F )
• The stuffing: In a Deep pan saute the butter & home.Stir from time to time with a  Large Wooden Spoon when ham  or bacon is cooked take the pan off the heat add shallots allow to stand for ten minutes, add the fresh breadcrumbs add the nuts & black  pepper.The stuffing can stuffed the bird or roll in a log then wrap in foil cooked with the chicken

• The Glaze : Mix all ingredients together & bring to the boil over medium heat for 30 seconds allow to cool a little befor using  a brush the chicken or the spatchcock with the glaze in an oven to roast at the chicken 180*C cook to 1/2 hrs until cooked The spatchcock 225′c about 25 minutes, glazing again twice during cooking.
• Then roasted on baking tray Stoneware Rectangular Roaster, Blue the potatoes & pumpkin season the veges  with pepper & salt & smoked paprika & drills with the oil cooked on180′C until cooked.

• Lodge Enameled Cast-Iron 6-Quart Dutch Oven, Caribbean Blue

This recipe I created for my family using left over pumpkin soup turning it into sauce to cover the pasta, coating it with a full rich rustic flavour.
The kids can’t see all the vegetables in the sauce! Great? I think so!
My kids eat it all up without any complaints.
500ml pumpkin soup
250g ricotta cheese or can chick peas pureed
300g bacon – diced
2 tablespoon olive oil
3 shallots sliced
1/4 cup fresh basil
freshly ground pepper & salt
500g Spirals Pasta
Topping:
sprinkle Parmesan Cheese
1 cup cheddar cheese
freshly ground pepper & salt
2 cups fresh breadcrumbs
2 tablespoons butter
Sprinkle smoked paprika
Method:

1. Cook the pasta as directed on the packet.
   In a saucepan heat oil add dice bacon cook until golden brown place in ovenproof dish, add Pumpkin soup, ricotta (or puree`d Chick peas), shallots, basil & season with salt & pepper and stir till combined, Fold through the prepared pasta.
2. Topping – Put all ingredients into a bowl except Parmesan & paprika, Rub the butter through to reassemble breadcrumbs, place over pasta Classic Cheese Grater sprinkle over with Parmesan & paprika
   Place on in oven on 180′C cook for a 1/2 hour or until top is golden brown & heated through.
3. Tip - The chick peas give the sauce extra creamy tasty with extra goodness & less fat too, just replace with the ricotta.
   

• 222 5th Gallo 5-Piece Pasta Set
• Vintage Hen Black Dishtowel
• Pasta & Cheese Fresh Pumpkin Ravioli 24-Count (medium Square), 56-Ounce Boxes (Pack of 4)