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Delicious recipes for the whole family
Three Cheese Vegetable Lasagna :
What you will need :
Ingredients
- 12 Dry pre-cooked spinach lasagne pasta
- 15 ml Olive oil
- 1 Red onion, thinly sliced
- 2 Red salad peppers, seeded and cut into strips
- 3 Baby marrows, thinly sliced
- 250 ml Broccoli florets
- 200 g Butternut, cut into 10 mm fingers
- 500 ml Ready-made Napolitano sauce
- Salt and freshly ground black pepper to taste
- 250 ml DairyBelle Cheddar, grated
- 250 ml DairyBelle Edam, grated
- 250 ml DairyBelle Mozzarella, grated
Bechamel sauce (white sauce):
- 50 ml DairyBelle Choice Butter
- 50 ml Cake flour
- 450 ml Full Cream Milk
- 5 ml Salt
- 5 ml Freshly ground black pepper
- 50 ml Fresh Cream
To Serve:
- Fresh herbs for garnish
How to Make it :
STEP 1:
Heat the oil in a heavy-based saucepan. Add the onion and sauté until onion is translucent. Add the vegetables and fry for 5 minutes. Add the Napolitano sauce and simmer for 5 minutes. Season to taste.
STEP 2:
Mix the three cheeses together and set aside.
THE SAUCE
STEP 1:
Melt the butter in a small heavy-based saucepan. Remove from heat and stir in the flour to make a smooth paste. Gradually add the milk and seasoning. Return to heat and simmer, stirring continuously, until sauce starts to thicken, then stir in the cream. Set aside.
STEP 2:
Spoon a layer of white sauce in the bottom of a lightly greased ovenproof dish. Place a layer of pasta over the sauce. Spoon a layer of the vegetable sauce mix over and spread evenly. Follow with a layer of cheese and then a layer of white sauce. Continue layering of pasta, vegetable sauce, white sauce and cheese, ending with a layer of cheese.
STEP 3:
Bake in a preheated oven at 180°C for 25-30 minutes or until pasta is cooked. Rest for 10 minutes before serving.
Riya
Yummy Bacon and Banana Roll
Ingredients
- 4 Bananas
- 8 slices DairyBelle EasySlice Cheese
- 8 rashers Streaky bacon
Instructions
- Cut the bananas in half length-ways
- Wrap a slice of cheese around a banana half and then wrap a rasher of bacon around the cheese. Repeat with the rest.
- Fry in hot butter in a non-stick pan.
- Serve immediately with a spoonful of tomato chutney. These are great with creamy scrambled eggs, grilled mushrooms and tomatoes and hot buttered toast.
Cheesy Hash Brown Breakfast
Ingredients
- 8 Frozen hash browns
- 8 Rashes streaky bacon
- 8 DairyBelle Easy SlicesGouda Cheese Slices
- 8 Thick slices of tomato
- 1 DairyBelle Butter forfrying
Instructions
- Pre-heatoven to 190°C.
- In a medium frying pan, gently fry the hash browns in butter and setaside. Fry the bacon until crisp in the same pan and remove. Add the mushroomsand fry on both sides and set aside.
- Now assemble. On a greased baking tray lay out the hash browns and topwith 2 rashers of bacon. Place mushroom and then the bacon on top, cover with aslice of cheese and finish with a slice of tomato.
- Place in oven till cheese melts. Serve with toast and streaky bacon.
Cheesed-off Cauliflower
Ingredients
- 4 4 Large boiled potatoes,skinned and sliced
- 250 g Button mushrooms,lightly pan-fried
- 10 DairyBelle Cater Cheese slices
- 2 cups Cauliflower florets, lightly steamed
- 2 cups Cauliflower florets,lightly steamed
- 1 Small onion, finelysliced
- 1 bunch Spring onions,chopped
- 1 cup Fresh Cream
- 1/2 Red pepper, finely sliced
- 2 cloves cloves Garlic, crushed
- Salt and pepper
Raspberry Cheesecake
Ingredients
- 12 tbsp Dairybelle plain creamed cottage cheese
- 1 cup Boiling water
- 1 packet Rasperberry flavoured jelly powder(sugar free)
- 10 raspberries Fresh raspberries
Instructions
- Sprinkle jelly powder into boiling water
- Stir until completely dissolved
- Place cottage cheese in a bowl, then gradually add jelly mixture- 4 tbsp at a time
- Mix thoroughly until combined
- Pour into a pan and refrigerate until form- about 2 hours
- Cut into squares and serve
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