Latest news with #lasagne
The Sun
3 days ago
- Entertainment
- The Sun
‘Who raised you?!' Home cook slammed after sharing attempt at Italian dish – but can you tell what it's meant to be?
THERE'S nothing better than tucking into a tasty homecooked meal, and it's even better if it's a traditional recipe. But one home cook left people scratching their heads after they revealed their attempt at a particular classic dish. 4 4 Despite their best efforts, the food turned out nothing like you would expect, and some people even questioned what they meal was supposed to be in the first place. This came after the wannabe chef took to Facebook to show off their concoction with a picture from before it went into the over and after. "How do you make lasagne, mine came out crispy as hell and I want it soft, please help," the Facebook user wrote alongside the pictures. The first snap shows a dish layered with dry spaghetti, strips of uncooked bacon and slices of American cheese. Unsurprisingly, the meal only looked worse after some time in the oven. Instead of melting, the cheese shrivelled up and burned, and the dry spaghetti didn't look any more enticing either. After sharing the snaps in the popular Facebook group people were so shocked by the food creation they thought the foodie must've been joking. "This has got to be satire," one person commented on the viral post. But others weren't so sure, as a second said: "What in the name of god did you think you were making!?!" And a third chimed in: "I have never seen anything like this, where is the sauce?" The Sun tries Wetherspoons' new menu "I want to laugh but I genuinely don't even know what to think here," another wrote. Meanwhile, others offered some cooking suggestions for their next attempt. "You should start by reading an actual recipe, this is a crime," one said. And another commented: "I dread to think how many Italians you killed making this. Even if it is a joke this post should come with a trigger warning." And someone else quipped: "Who raised you?!" This isn't the first time food fans have been left stunned by a meal. Mum and TikToker Michelle previously caused viewers to lose their appetites as she proudly showed the breakfast she fed her family. The now-viral video, which has racked up a staggering 2.2million views in just two days, sees the parent make scrambled eggs - but with a twist. Rather than using actual eggs, the mum whipped up the first meal of the day with a ''scrambled egg mix'' - which was essentially just a powder. To add some extra boost of protein, Michelle also threw in a generous amount of bacon - that had been freeze dried. The gut-churning concoction called for half a cup of the scrambled egg mix which she dissolved with warm water, as well as the bacon bits - which needed to be re-hydrated with cold water. For extra flavour and texture the mum also chucked in some freeze fried cheddar cheese that had to go in the water before as well. Once the egg mixture was ready, Michelle cooked it on the pan, before squeezing the water out of the shredded cheese and throwing a spoonful of the watery bacon. Showing off the final result on her page, the mum tried to convince the viewers it was ''good'' - and the rest of the brood agreed, with the dad dubbing the dish ''yummy''.
Telegraph
3 days ago
- Health
- Telegraph
Mushroom and aubergine lasagne
A plant-based lasagne from the founders of frozen ready meal company Cook that will knock your socks off, with a lovely depth of flavour and a big umami hit. Serve with a classic rocket salad dressed with a squeeze of lemon juice, a drizzle of olive oil and shavings of vegan Parmesan. Overview Prep time 40 mins Cook time 1 hr 45 mins Ingredients 1 tbsp rapeseed oil, plus extra for greasing 1 tsp fennel seeds, crushed 2 medium aubergines, chopped 200g chestnut mushrooms, trimmed and quartered 1 tbsp light soy sauce ½ tsp ground white pepper 150g dried lasagne sheets a little olive oil 5g fresh breadcrumbs 1 rosemary sprig, leaves picked and chopped 10g pine nuts 10g semi-dried tomatoes in oil, chopped (optional) For the tomato sauce 1 tbsp rapeseed oil 1 onion, finely chopped 2 celery sticks, finely chopped 1 carrot, finely chopped 10g fresh mixed herbs, chopped 3 garlic cloves, chopped 2 x 400g tins chopped tomatoes 850ml vegetable stock 100g dried green or brown lentils, rinsed 50g cashew nuts, chopped For the white sauce 300ml plant-based milk 30g vegan butter 30g plain flour 1 tsp English mustard a little grated nutmeg Method Step Grease a 25 x 30cm ovenproof dish with a little rapeseed oil. Step Preheat the oven to 200C/180C fan/gas mark 6. Step First, make the tomato sauce. Place a large saucepan on a medium heat. Step Cook, stirring occasionally, for about 10 minutes until softened. Step Bring to the boil, then reduce the heat to the lowest setting and cook for 1 hour until the sauce is thickened and the lentils are cooked. Stir the contents of the pan regularly to stop the lentils from sticking. Season to taste. Step Meanwhile, place 1 tsp fennel seeds (crushed), 2 chopped aubergines, 200g quartered mushrooms, 1 tbsp soy sauce and ½ tsp white pepper in a roasting tray, toss together with 1 tbsp of rapeseed oil and roast in the oven for 40 minutes until softened and golden. Remove from the oven and place to one side. Step Cook, still stirring, for 2 minutes, or until the paste starts to bubble. Step Using a ladle, gradually add the warm milk, whisking between each addition to form a smooth sauce. Stir in 1 tsp mustard and a few gratings of nutmeg. Season to taste. Step Mix together 5g breadcrumbs, chopped leaves from 1 sprig of rosemary, 10g pine nuts and 10g semi-dried tomatoes (if using) in a bowl to make the topping.
Daily Mail
3 days ago
- Entertainment
- Daily Mail
JOE WICKS: ‘As a kid, my diet was about 90 per cent processed food'
My first food memory is my mum's lasagne. She'd be the first to admit that she isn't a very good cook. She left home at 15 and lived in a squat. So, growing up, our diet was not that healthy. Lasagne was the one thing she made; OK, so she used Dolmio red and white sauces, but it's the only meal I remember her actually spending a little time preparing. Even now she'll still say, 'Do you want me to bring a lasagne round?' and it takes me straight back to my childhood. My dad, when he was about (as he was in and out of rehab), used to chop up some chicken breast, put it in a pan, then pour in a jar of that nuclear orange Uncle Ben's Sweet & Sour sauce. There were no vegetables and it was so sugary. I hated it. As a kid, it wasn't a question of being allowed fizzy drinks, sweets and chocolate – that was my diet, about 90 per cent processed food. My mum would shop around various supermarkets to get the cheapest deal – things like Wagon Wheels, Iced Gems, Findus Crispy Pancakes, frozen chicken and mushroom pies, KitKats, Penguins, sandwiches and maybe a little bit of fruit. And it definitely affected me: I was hyperactive, climbing the walls. But at the time I suppose it was all my mum knew. She didn't know how to prepare healthy food. Growing up in Surrey, I had free school dinners and remember some dishes so vividly. The midweek roasts with thin slices of beef, and butterscotch tarts with cream on top and a thin pastry base. Everything was thin. At secondary school we had the usual stuff – slices of pizza, burgers, chips, more roasts. I loved it all. I was very cheeky but knew how to be polite, and a bit charming, to get extra portions from the dinner ladies. Because I was raised on all that cheap food, it's in my DNA to still want it. When I'm stressed, it's a real issue. I don't just walk out of a shop with one chocolate bar and a bag of Monster Munch crisps. I'll also get a can of Coke, a packet of Fruit Pastilles and a tub of Ben & Jerry's and eat it all within half an hour. I'm trying to have a better relationship with food, and be a role model for my children. My life's very different now but, because of my childhood, I know what it feels like to live off that sort of diet, and the difference it makes to your energy, mood and health. These days I am very balanced in my diet, and 80 per cent of the time I'm in control. But the other 20 per cent I'm drinking fizzy drinks and bingeing on sugar. Our kids love nothing more than cakes, brownies and ice cream. But it's more about having those things as a treat when we're out. I don't want them in the house all the time. The only food I really despise is tinned tuna. My dad used to make pasta with tinned tuna, mayonnaise and sweet corn. It made me retch and I remember hating the smell of it. I was a very fussy eater as a child, very beige. My ultimate comfort food would be a gourmet burger and chips, but I also love a pub roast with all the trimmings. I always have the basics in my fridge: eggs, cheese and lots of vegetables. Things I can throw into a pan with some rice or noodles. Along with beef mince and chicken breasts for bolognese and curries. It makes me laugh when I'm having a burger or ice cream in a restaurant, and people say to me, 'Ooh, I didn't expect you to be eating that.' But I'm a greedy eater and want to be full up. I'm the person having a slice of toast with marmalade before bed. I just love food. My last supper would start with gyozas and popcorn shrimp tempura. Then I'd mix it up and have a smash burger and chips. Dessert would be chocolate fondant or sticky toffee pudding. Along with a pint of Coke. That would make me so happy. Book tickets for Joe Wicks Festival at Kew on 6 July at
The Sun
08-05-2025
- Health
- The Sun
Tesco and Morrisons urgently pull popular ready meal from shelves over life-threatening health risk & warn ‘do NOT eat'
AN ALLERGY threat for a popular beef lasagne has led to customers being urged to bin the product. Health chiefs issued an urgent recall last night after the La Famiglia Rana Slow-Cooked Braised Beef Lasagne was discovered to contain lobster. 2 They cited a 'packaging error' as the cause of the issue which could impact shoppers with an allergy to crustaceans. The Food Standards Agency warned that "some packs may contain Prawn & Lobster Lasagne, that contains crustaceans, (prawn and lobster) which are not mentioned on the label." Shoppers should look out for the batch code L0B510816 and a use by date of 17 June 2025 for the 700g pack of the product. The alert said that Giovanna Rana Ltd is "recalling the above product from customers." They added: "If you have bought the above product and have an allergy to crustaceans, do not eat it. "Instead return it to the store from where it was bought for a full refund, even without a receipt."
