seafood lasagne

something different to the traditional beef lasagne.. one of lester's favourites..


we finished it before i could take a photo of the inside! hahahaa..

ingredients:
- butter
- plain flour
- fresh milk
- olive oil
- brown onion, finely chopped
- cans of diced italian tomatoes with basil & garlic (if you cannot find it in stores, chopped fresh tomatoes with some shredded fresh basil leaves works as well)
- chopped garlic
- lemon, juiced and rind finely grated (i didn't use this in my recipe.. the lemon juice is mainly to rid the fishy smells if ur seafood is not very fresh or some people juz don't like the fishy smell)
- seafood mix (i used fish fillet slices, prawns, scallops and squid, but you can use marinara mix too)
- instant lasagne sheets
- mozzarella cheese

method:
1. preheat oven to 180 degrees Celsius. grease ceramic lasagne dish.
2. melt butter, add flour and stir till mixture is bubbly.
3. remove from heat, and add milk. whisk/stir till smooth and return to heat. let mixture boil while constantly stirring. once it boils, reduce heat and simmer abt 2 minutes.. you are looking for a thickened creamy sauce (aka. bechamel sauce). remove from heat, cover surface of the sauce with plastic wrap.
4. in another pot, heat oil and fry onion. when softened slightly, add the garlic. once fragrant, add the diced tomatoes and lemon rind & juice (if ur using lemon). simmer for about 2 minutes, then add the seafood.. give it a stir, and remove from heat..
5. spread a thin layer of tomato mixture (i prefer to try puttin only the tomato sauce and refrain from putting seafood there) over the base of dish, cover with a layer of lasagne sheets, top with half of seafood mixture and drizzle a thin layer of white sauce over that. cover with a layer of lasagne sheets, top with remaining seafood mixture and drizzle another layer of white sauce (do not finish the white sauce as we need it for the final layer). cover with final layer of lasagne sheets, spread remaining white sauce over the top and sprinkle with mozzarella cheese.
6. Bake 40-45 minutes till cheese is melted and golden brown. Stand 10 minutes before cutting.

* for a variation, spaghetti marinara can be made using the same tomato base sauce featured above. just add some red chopped chilli after the garlic and before the chopped tomatoes.. sprinkle some oregano if desired.. and ensure seafood is cooked through.. once done, toss thru spaghetti and serve...

i love seafood.. hee...

seafood risotto w/ sauteed spinach

i know kelvin has already shared a recipe on risotto marinara.. but, i've got a different seafood risotto here.. hehe.. it's more delicate and not as rich in tomatoes.. have a try and see which you prefer..



ingredients:
- olive oil
- seafood mix ( i used mussels, prawns, fish fillet slices and scallops. but use whatever you like)
- onion, chopped
- tomatoes, peeled and chopped (i only used 1-2)
- capsicum, seeded and diced
- chopped fresh herbs (i.e., rosemary, oregano, thyme & tarragon - use as you like.. i only put oregano and it's the dried kind)
- bayleaf
- arborio rice
- white wine
- fish/chicken stock, seasoned with sea salt and black pepper (ensure stock is simmering on a stock ready to added)
- grated parmesan cheese

method:
1. heat oil and soften onion, garlic and capsicum
2. add white wine and reduce by half (by which, we mean let it boil and evaporate half the wine)
3. add tomatoes, bayleaf and herbs.. cook for 5 minutes, or until tomato juice dissipates..
4. stir in the rice, place seafood mix on top of the rice and spoon stock over till stock covers the seafood just nice..
5. let it boil. once stock is boiling, reduce heat and simmer covered for 20 minutes, until liquid is absorbed.. carefully fold over with a wooden spoon and add more stock if necessary.. it's ready when rice is fluffy and moist and liquid's been absorbed..
6. stir in grated parmesan cheese.. spoon onto plates and serve!

i served sauteed spinach atop the risotto, so we can be a bit more healthy.. hehe.. it's all very simple.. basically, baby spinach leaves.. heat some olive oil, fry some chopped garlic till fragrant (not burnt!) and stir in the spinach leaves.. careful not to overcook as it cooks very fast.. serve atop the risotto or separate.. however you want it.. =)

sprinkle black pepper all over and voila!!