View this post on Instagram

A post shared by Taste of Home (@tasteofhome)

Ingredients:

• 1 pound ground beef
• 1 pound Italian sausage
• 1 yellow onion, chopped
• 3 cloves garlic, minced
• 3 cups marinara sauce
• 12 lasagna noodles
• 1 egg
• 1 ½ cups full fat cottage cheese
• ½ cup Parmesan cheese, shredded
• 3 cups mozzarella cheese, shredded
• 2 cups baby Swiss cheese, shredded
• 1 teaspoon oregano
• 1 teaspoon dried parsley
• 1 teaspoon black pepper
• 1 teaspoon Kosher salt

Instructions:

1. Pre-heat the oven to 350°F and spray a 9 x 13 inch baking dish with cooking spray.
2. Combine the ground beef, Italian sausage, and onion in a large, deep sauce pan. Cook over medium high heat, breaking apart the meat with a spatula, until no pink remains.
3. Drain any excess fat off the pan, then stir in the garlic, marinara sauce, oregano, salt and pepper. Heat through, then then reduce the heat to low, allowing the sauce to simmer. 
4. Bring a large pot of water to a boil and add a pinch of salt and swirl of oil. Add the noodles to the pot and cook for about 2 minutes less than the package directions. Drain noodles, then lay them out on aluminum foil. 
5. In a medium bowl, stir together the cottage cheese, egg, Parmesan cheese, parsley, salt and pepper. Set aside.
6. Spread a thin layer of meat sauce on the bottom of the pan and top with 4 noodles laid lengthwise. Spread half the cheese on top, followed by 4 more noodles. Spread half of the remaining sauce over the noodles, and then spread all of the cottage cheese mixture on top of the sauce, followed by 3 more noodles. Finish with the remaining sauce and cheese.
7. Bake in the oven for 35-40 minutes or until the cheese is melted and browned.

The post Make the Creamiest Lasagna With This Trick appeared first on Cooking 4 All.

Ingredients:

Sandwich

• 3 slices white ​​bread
• 1 tablespoon oil
• 2 thin pieces of steak, tenderized
• 3 slices of ham 
• 2 cured pork sausages linguica or chorizo
• 8 slices of cheese
• 1 egg 

Sauce

• 1 small onion, chopped
• 1 tomato, crushed
• 3 garlic cloves, crushed
• 1 cup beef stock
• 1 bottle lager beer
• ¾ cup wine
• 1 tablespoon peri peri sauce 
• 2 tablespoons butter
• ½ tablespoon cornstarch
• Salt and black pepper

Instructions:

1. Place a small saucepan over medium heat on the stovetop. Melt the butter and add the onion, garlic, and a little salt.
2. Cook until the onion is translucent and begins to brown. Immediately, add the crushed tomato and the peri peri sauce.
3. When the tomato is well cooked, add the beer, wine, and broth. Continue cooking uncovered for about ten more minutes. Dissolve the cornstarch in a quarter cup of water and add it to the sauce. Cook for about five more minutes, stirring, until the sauce thickens.
4. Strain or blend the sauce, then return it to the hot pot and set aside.
5. Season the steak with salt and pepper. Heat two tablespoons of olive oil in a frying pan and once hot, cook the steak for three minutes on each side. Make sure it browns a little.
6. Cut the sausages in half, lengthwise, and cook for three minutes on each side. 
7. Toast the slices of sliced ​​bread and place one slice of ​​bread on a plate. Top it with the sliced ham.
8. Place the steak on top of the ham. Trim the edges of any protruding pieces of meat.
9. Cover with another slice of ​​bread and top with the sausages.
10. Finally, cover with another slice of ​​bread and the 6 slices of cheese.
11. Make a notch in the cheese at the top of the sandwich. Crack open an egg and place it in the opening.
12. Preheat the oven on broiler and place the sandwich quite close to the top. Bake for about 3 minutes, checking regularly to make sure the cheese has only melted and not turned brown.
13. Transfer the sandwich to a plate and cover entirely with sauce. It is also customary to serve with French fries. 

The post The Francesinha is Portugal’s Answer to the Sandwich appeared first on Cooking 4 All.

View this post on Instagram

A post shared by Budget Bytes (@budgetbytes)

Ingredients:

• 2 cups green beans, trimmed
• 1 cup button mushrooms, sliced
• 2 tablespoons olive oil
• 3 tablespoons butter
• 50 grams flour
• 2 cups milk
• ½ cup crispy onions
• Salt
• Pepper 

Instructions:

1. Heat 1 tablespoon of the butter and the oil in a large pan and fry the mushrooms for 10-15 minutes until golden. Stir in the green beans and cook for another 3-4 minutes until the beans turn bright green. Remove the vegetables from the pan. 
2. Heat the oven to 350°F. Melt the remaining butter in the pan until it starts to foam. Remove from the heat briefly and sprinkle in the flour, stirring to make a golden brown paste. Return the pan to the heat and add the milk, one splash at a time, stirring continuously until a thick white sauce has formed. Season well.
3. Add the beans and mushrooms into the white sauce, and spoon into a medium ovenproof dish.
4. Scatter over the crispy onions and bake for 20-30 minutes until bubbling and golden. 

The post This Green Bean Casserole is Too Good to Save for Thanksgiving appeared first on Cooking 4 All.

View this post on Instagram

A post shared by Salt & Baker | Whitney Wright (@saltandbaker)

Ingredients:

• 4 medium-sized ripe bananas
• 1 ⅔ cup rolled oats
• ¼ cup nut butter (can be substituted for your choice of oil) 
• 1 ⅔ cup ground almonds
• 8 tablespoons maple syrup
• 1 teaspoon ground cinnamon
• Pinch of salt
• ⅔ cup chocolate chips / flaked coconut / chopped nuts (optional)

Instructions:

1. Pre-heat the oven to 350°F. 
2. Peel the bananas and place them in a small bowl, then use a fork to mash until you get a smooth paste.
3. Add the nut butter, maple syrup, cinnamon, salt, ground almonds, and oats to the same bowl.
4. Mix well, adding a tiny splash of milk if it’s looking too dry.
5. Leave the mixture for 10 minutes to allow the oats to soak. 
6. Transfer the mixture into a baking tin lined with greased baking paper. 
7. Scatter over the chocolate chips, coconut, or chopped nuts and press them down into the batter.
8. Bake in the oven for around 20 minutes until golden brown. Allow to cool before cutting into squares.

The post This Oatmeal Bar is Like a Double Dessert appeared first on Cooking 4 All.

This may sound bizarre — blasphemous, even — but you can make scrambled eggs in an air fryer. And it’s so darn easy.

View this post on Instagram

A post shared by Heather Johnson | Food Hussy (@foodhussy)

Ingredients:

• 2 large eggs, beaten
• Non-stick cooking spray
• Salt and pepper

Instructions:

1. Lightly spray a ramekin dish with non-stick cooking spray and pour in the beaten eggs.
2. Set the air fryer to 370°F and place the ramekin into the air fryer basket.
3. Air fry for 3 minutes, then stir the egg mixture and cook for another 3 minutes. Fluff with a fork and season to taste with salt and pepper.

The post You Won’t Believe How We Made These Scrambled Eggs appeared first on Cooking 4 All.

View this post on Instagram

A post shared by Bigger Bolder Baking (@biggerbolderbaking)

Ingredients:

• 3 cups bread flour
• 1 1/3 cups dark rye flour
• ½ cup cornmeal
• ¼ cup whole-wheat flour
• ¼ cup unsweetened cocoa powder
• 1 tablespoon active dry yeast
• 1½ tablespoons dark brown sugar
• ¼ cup blackstrap molasses
• 2 cups milk
• 1 tablespoon kosher salt
• 3 tablespoons unsalted butter, softened

Instructions:

1. In a large bowl, whisk the bread flour with the rye flour, cornmeal, whole-wheat flour, cocoa powder, and salt.
2. Warm ¾ cup of milk in the microwave on high for about 45 seconds. Sprinkle the brown sugar into the warm milk along with the yeast. Let it stand at room temperature until foamy. 
3. In the bowl of a stand mixer fitted with a dough hook, combine the yeast mixture with the molasses and the remaining 1 ¼ cups of milk. Mix at low speed until just combined. Add the dry ingredients to the bowl and continue mixing at moderately low speed until the dough begins to clean the sides of the bowl.
4. Add the softened butter and increase the mixer speed to medium. Beat until the butter is incorporated and the dough is clinging to the hook. Scrape the dough onto a lightly floured surface and knead until smooth and it springs back to the touch. Transfer the dough to a buttered bowl and cover with plastic wrap. Let it stand at room temperature until it doubles in size.
5. Lightly butter a 10 x 5-inch loaf pan. Roll the dough into a cylinder and pinch the seams together. Place the dough seam-side down in the prepared loaf pan and gently push it to the corners of the loaf pan. Cover with plastic wrap and let it rise in a warm place until doubles in size.
6. Preheat the oven to 375°F. Discard the plastic wrap and bake the bread for 35 minutes, until the crust is dark brown. Transfer the bread to a wire rack and let it stand for 10 minutes. Carefully remove the bread from the loaf pan and allow it to cool completely.

The post Pumpernickel Bread is Full of Chocolatey Goodness appeared first on Cooking 4 All.

Ingredients

• 6 aubergines
• 5 potatoes 
• 2 tablespoons vegetable oil
• 750 grams beef or lamb mince
• 2 red onions, chopped
• 2 cloves of garlic, chopped
• 1 tin chopped tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon sugar
• 1 glass of red wine
• 3 ½ cups milk
• 2 egg yolks
• 120 grams butter
• 120 grams flour
• 100 grams Parmigiano-Reggiano 
• ¼ cup olive oil
• 1 bay leaf
• A pinch of cinnamon 
• A pinch of nutmeg
• A pinch of sea salt
• Freshly ground black pepper

View this post on Instagram

A post shared by Women's Weekly Food (@womensweeklyfood)

Instructions

1. Cut the aubergines and cut them into 1 cm-thick slices. Season with salt and place in a colander for about half an hour.
2. Rinse the aubergines with water and squeeze to get rid of the excessive water. Pat them dry and fry in oil, until nicely colored. Place the fried aubergines on paper to absorb the oil, and set aside.
3. Slice the potatoes into half a centimeter pieces and fry same way as the aubergines. Season with salt and set aside.
4. Put a large pan on medium-high heat and add the olive oil. Sauté the onions until softened. Stir in the mince and when it starts to brown, add the the garlic and tomato paste and sauté until the garlic starts to soften. Pour in the red wine to deglaze the pan. Add the tinned tomatoes, sugar, cinnamon, bay leaf, salt, and pepper. Bring to the boil then turn the heat down and simmer with the lid on for about 30 minutes or until most of the juices have evaporated.
5. Melt butter in a pan over low-medium heat. Add the flour, whisking continuously to make a paste. Pour warmed milk in a steady stream and keep whisking until it reaches the consistency of thick cream. If the sauce still needs to thicken, boil over low heat while continuing to stir. 
6. Remove the pan from the stove and stir in the egg yolks, salt, pepper, nutmeg, and some grated cheese. Whisk quickly and season with salt to taste. Take one spoon full of béchamel and stir it in the meat sauce, then set the béchamel sauce aside.
7. Butter the bottom and sides of a large baking dish and layer the potatoes, then half of the aubergines. Pour in all of the meat sauce and spread it out evenly. Add a second layer of aubergines, top them with all of the béchamel sauce and smooth out with a spatula.
8. Pre-heat the oven to 350°F. Sprinkle the moussaka with grated cheese and bake for about 60 minutes or until its crust turns light golden brown. Allow to cool before serving. 

The post This Moussaka Will Have You Saying “Mmm” appeared first on Cooking 4 All.

A Spoon

A spoon can do more than help you eat the contents of your tin. Place the edge of a spoon against the can’s lid, holding it at a slight angle. Apply pressure and move the spoon back and forth until you create a small puncture. Gradually work your way around the lid until you are able to pry it open.

A Rock

No, we don’t recommend bashing the can open with a rock (although your frustration may tempt you). Using the flat edge of a rock, rub the top of the tin to break its seal. It may take a bit of time, but keep going. 

Hot Water

Boil a pot of water and place the closed can in it for a few minutes. The heat will cause the metal to expand slightly, making it easier to push the lid out with a spoon or knife. As the can will be hot, it is a good idea to wear gloves.

The post The Best Ways to Open a Tin Can appeared first on Cooking 4 All.

Ingredients:

• 4 medium russet potatoes, thinly sliced
• 1 medium onion, sliced into rings
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 cups milk
• 1 cup cheddar cheese, shredded 
• 1 cup Gruyère cheese, shredded 
• Chopped thyme
• ½ teaspoon salt
• Ground black pepper

Instructions:

1. Preheat the oven to 400°F and butter a casserole dish.
2. Layer half of the potatoes in the bottom of the casserole dish and season with salt and pepper. Layer onion slices on top, then top with the remaining potatoes. Season again with salt and pepper.
3. Melt butter in a medium saucepan over medium heat. Gradually whisk in flour and salt and cook, whisking constantly, for 1 minute, until the raw flour flavor has cooked off.
4. Gradually add milk, about 1/4 cup at a time, whisking well after each addition. 
5. Once the mixture has thickened, stir in the cheese and continue stirring until melted. Pour the cheese sauce over the potatoes, top with thyme, and cover the dish with aluminum foil.
6. Bake in the oven for 1.5 hours until the potatoes are tender and the sauce is bubbly.

The post This Will Be Your New Favorite Way to Make Potatoes appeared first on Cooking 4 All.

Coconut Lentil Curry

Most curries are on the spicy side, which is not to everyone’s taste. Coconut milk can mellow out the overpowering flavors without diluting the goodness. It works in curries from India to Indonesia, adds a little sweetness to the hot dish.

View this post on Instagram

A post shared by Chef’s Kiss Meal Prep & Catering (@achefskissmealprep)

Coconut Flan

Crème caramel is a wonderful way to end off a meal. The dessert has origins in France, but many Central American countries have their own version. Coconut is a common flavoring, but using coconut milk is also a way to make the pudding vegan.

View this post on Instagram

A post shared by All Day I Dream About Food (@fooddreamer)

Tom Kha Kai

If sour and spicy is your thing, you’ve probably tried Tom yum. The Thai soup is filled with aromatics like garlic, ginger, and chili, which can make it too hot for some. That’s where coconut milk comes in. Adding the liquid transforms tom yum into tom kha kai which is noted for its creamy texture and slightly sweet taste.

View this post on Instagram

A post shared by @camperkeuken

The post A Can of Coconut Milk Can Go a Long Way appeared first on Cooking 4 All.

View this post on Instagram

A post shared by Taste of Home (@tasteofhome)

Ingredients:

• 1 pound ground beef
• 1 pound Italian sausage
• 1 yellow onion, chopped
• 3 cloves garlic, minced
• 3 cups marinara sauce
• 12 lasagna noodles
• 1 egg
• 1 ½ cups full fat cottage cheese
• ½ cup Parmesan cheese, shredded
• 3 cups mozzarella cheese, shredded
• 2 cups baby Swiss cheese, shredded
• 1 teaspoon oregano
• 1 teaspoon dried parsley
• 1 teaspoon black pepper
• 1 teaspoon Kosher salt

Instructions:

1. Pre-heat the oven to 350°F and spray a 9 x 13 inch baking dish with cooking spray.
2. Combine the ground beef, Italian sausage, and onion in a large, deep sauce pan. Cook over medium high heat, breaking apart the meat with a spatula, until no pink remains.
3. Drain any excess fat off the pan, then stir in the garlic, marinara sauce, oregano, salt and pepper. Heat through, then then reduce the heat to low, allowing the sauce to simmer. 
4. Bring a large pot of water to a boil and add a pinch of salt and swirl of oil. Add the noodles to the pot and cook for about 2 minutes less than the package directions. Drain noodles, then lay them out on aluminum foil. 
5. In a medium bowl, stir together the cottage cheese, egg, Parmesan cheese, parsley, salt and pepper. Set aside.
6. Spread a thin layer of meat sauce on the bottom of the pan and top with 4 noodles laid lengthwise. Spread half the cheese on top, followed by 4 more noodles. Spread half of the remaining sauce over the noodles, and then spread all of the cottage cheese mixture on top of the sauce, followed by 3 more noodles. Finish with the remaining sauce and cheese.
7. Bake in the oven for 35-40 minutes or until the cheese is melted and browned.

The post Make the Creamiest Lasagna With This Trick appeared first on Cooking 4 All.

Ingredients:

Sandwich

• 3 slices white ​​bread
• 1 tablespoon oil
• 2 thin pieces of steak, tenderized
• 3 slices of ham 
• 2 cured pork sausages linguica or chorizo
• 8 slices of cheese
• 1 egg 

Sauce

• 1 small onion, chopped
• 1 tomato, crushed
• 3 garlic cloves, crushed
• 1 cup beef stock
• 1 bottle lager beer
• ¾ cup wine
• 1 tablespoon peri peri sauce 
• 2 tablespoons butter
• ½ tablespoon cornstarch
• Salt and black pepper

Instructions:

1. Place a small saucepan over medium heat on the stovetop. Melt the butter and add the onion, garlic, and a little salt.
2. Cook until the onion is translucent and begins to brown. Immediately, add the crushed tomato and the peri peri sauce.
3. When the tomato is well cooked, add the beer, wine, and broth. Continue cooking uncovered for about ten more minutes. Dissolve the cornstarch in a quarter cup of water and add it to the sauce. Cook for about five more minutes, stirring, until the sauce thickens.
4. Strain or blend the sauce, then return it to the hot pot and set aside.
5. Season the steak with salt and pepper. Heat two tablespoons of olive oil in a frying pan and once hot, cook the steak for three minutes on each side. Make sure it browns a little.
6. Cut the sausages in half, lengthwise, and cook for three minutes on each side. 
7. Toast the slices of sliced ​​bread and place one slice of ​​bread on a plate. Top it with the sliced ham.
8. Place the steak on top of the ham. Trim the edges of any protruding pieces of meat.
9. Cover with another slice of ​​bread and top with the sausages.
10. Finally, cover with another slice of ​​bread and the 6 slices of cheese.
11. Make a notch in the cheese at the top of the sandwich. Crack open an egg and place it in the opening.
12. Preheat the oven on broiler and place the sandwich quite close to the top. Bake for about 3 minutes, checking regularly to make sure the cheese has only melted and not turned brown.
13. Transfer the sandwich to a plate and cover entirely with sauce. It is also customary to serve with French fries. 

The post The Francesinha is Portugal’s Answer to the Sandwich appeared first on Cooking 4 All.

View this post on Instagram

A post shared by Budget Bytes (@budgetbytes)

Ingredients:

• 2 cups green beans, trimmed
• 1 cup button mushrooms, sliced
• 2 tablespoons olive oil
• 3 tablespoons butter
• 50 grams flour
• 2 cups milk
• ½ cup crispy onions
• Salt
• Pepper 

Instructions:

1. Heat 1 tablespoon of the butter and the oil in a large pan and fry the mushrooms for 10-15 minutes until golden. Stir in the green beans and cook for another 3-4 minutes until the beans turn bright green. Remove the vegetables from the pan. 
2. Heat the oven to 350°F. Melt the remaining butter in the pan until it starts to foam. Remove from the heat briefly and sprinkle in the flour, stirring to make a golden brown paste. Return the pan to the heat and add the milk, one splash at a time, stirring continuously until a thick white sauce has formed. Season well.
3. Add the beans and mushrooms into the white sauce, and spoon into a medium ovenproof dish.
4. Scatter over the crispy onions and bake for 20-30 minutes until bubbling and golden. 

The post This Green Bean Casserole is Too Good to Save for Thanksgiving appeared first on Cooking 4 All.

View this post on Instagram

A post shared by Salt & Baker | Whitney Wright (@saltandbaker)

Ingredients:

• 4 medium-sized ripe bananas
• 1 ⅔ cup rolled oats
• ¼ cup nut butter (can be substituted for your choice of oil) 
• 1 ⅔ cup ground almonds
• 8 tablespoons maple syrup
• 1 teaspoon ground cinnamon
• Pinch of salt
• ⅔ cup chocolate chips / flaked coconut / chopped nuts (optional)

Instructions:

1. Pre-heat the oven to 350°F. 
2. Peel the bananas and place them in a small bowl, then use a fork to mash until you get a smooth paste.
3. Add the nut butter, maple syrup, cinnamon, salt, ground almonds, and oats to the same bowl.
4. Mix well, adding a tiny splash of milk if it’s looking too dry.
5. Leave the mixture for 10 minutes to allow the oats to soak. 
6. Transfer the mixture into a baking tin lined with greased baking paper. 
7. Scatter over the chocolate chips, coconut, or chopped nuts and press them down into the batter.
8. Bake in the oven for around 20 minutes until golden brown. Allow to cool before cutting into squares.

The post This Oatmeal Bar is Like a Double Dessert appeared first on Cooking 4 All.

This may sound bizarre — blasphemous, even — but you can make scrambled eggs in an air fryer. And it’s so darn easy.

View this post on Instagram

A post shared by Heather Johnson | Food Hussy (@foodhussy)

Ingredients:

• 2 large eggs, beaten
• Non-stick cooking spray
• Salt and pepper

Instructions:

1. Lightly spray a ramekin dish with non-stick cooking spray and pour in the beaten eggs.
2. Set the air fryer to 370°F and place the ramekin into the air fryer basket.
3. Air fry for 3 minutes, then stir the egg mixture and cook for another 3 minutes. Fluff with a fork and season to taste with salt and pepper.

The post You Won’t Believe How We Made These Scrambled Eggs appeared first on Cooking 4 All.

View this post on Instagram

A post shared by Bigger Bolder Baking (@biggerbolderbaking)

Ingredients:

• 3 cups bread flour
• 1 1/3 cups dark rye flour
• ½ cup cornmeal
• ¼ cup whole-wheat flour
• ¼ cup unsweetened cocoa powder
• 1 tablespoon active dry yeast
• 1½ tablespoons dark brown sugar
• ¼ cup blackstrap molasses
• 2 cups milk
• 1 tablespoon kosher salt
• 3 tablespoons unsalted butter, softened

Instructions:

1. In a large bowl, whisk the bread flour with the rye flour, cornmeal, whole-wheat flour, cocoa powder, and salt.
2. Warm ¾ cup of milk in the microwave on high for about 45 seconds. Sprinkle the brown sugar into the warm milk along with the yeast. Let it stand at room temperature until foamy. 
3. In the bowl of a stand mixer fitted with a dough hook, combine the yeast mixture with the molasses and the remaining 1 ¼ cups of milk. Mix at low speed until just combined. Add the dry ingredients to the bowl and continue mixing at moderately low speed until the dough begins to clean the sides of the bowl.
4. Add the softened butter and increase the mixer speed to medium. Beat until the butter is incorporated and the dough is clinging to the hook. Scrape the dough onto a lightly floured surface and knead until smooth and it springs back to the touch. Transfer the dough to a buttered bowl and cover with plastic wrap. Let it stand at room temperature until it doubles in size.
5. Lightly butter a 10 x 5-inch loaf pan. Roll the dough into a cylinder and pinch the seams together. Place the dough seam-side down in the prepared loaf pan and gently push it to the corners of the loaf pan. Cover with plastic wrap and let it rise in a warm place until doubles in size.
6. Preheat the oven to 375°F. Discard the plastic wrap and bake the bread for 35 minutes, until the crust is dark brown. Transfer the bread to a wire rack and let it stand for 10 minutes. Carefully remove the bread from the loaf pan and allow it to cool completely.

The post Pumpernickel Bread is Full of Chocolatey Goodness appeared first on Cooking 4 All.

Ingredients

• 6 aubergines
• 5 potatoes 
• 2 tablespoons vegetable oil
• 750 grams beef or lamb mince
• 2 red onions, chopped
• 2 cloves of garlic, chopped
• 1 tin chopped tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon sugar
• 1 glass of red wine
• 3 ½ cups milk
• 2 egg yolks
• 120 grams butter
• 120 grams flour
• 100 grams Parmigiano-Reggiano 
• ¼ cup olive oil
• 1 bay leaf
• A pinch of cinnamon 
• A pinch of nutmeg
• A pinch of sea salt
• Freshly ground black pepper

View this post on Instagram

A post shared by Women's Weekly Food (@womensweeklyfood)

Instructions

1. Cut the aubergines and cut them into 1 cm-thick slices. Season with salt and place in a colander for about half an hour.
2. Rinse the aubergines with water and squeeze to get rid of the excessive water. Pat them dry and fry in oil, until nicely colored. Place the fried aubergines on paper to absorb the oil, and set aside.
3. Slice the potatoes into half a centimeter pieces and fry same way as the aubergines. Season with salt and set aside.
4. Put a large pan on medium-high heat and add the olive oil. Sauté the onions until softened. Stir in the mince and when it starts to brown, add the the garlic and tomato paste and sauté until the garlic starts to soften. Pour in the red wine to deglaze the pan. Add the tinned tomatoes, sugar, cinnamon, bay leaf, salt, and pepper. Bring to the boil then turn the heat down and simmer with the lid on for about 30 minutes or until most of the juices have evaporated.
5. Melt butter in a pan over low-medium heat. Add the flour, whisking continuously to make a paste. Pour warmed milk in a steady stream and keep whisking until it reaches the consistency of thick cream. If the sauce still needs to thicken, boil over low heat while continuing to stir. 
6. Remove the pan from the stove and stir in the egg yolks, salt, pepper, nutmeg, and some grated cheese. Whisk quickly and season with salt to taste. Take one spoon full of béchamel and stir it in the meat sauce, then set the béchamel sauce aside.
7. Butter the bottom and sides of a large baking dish and layer the potatoes, then half of the aubergines. Pour in all of the meat sauce and spread it out evenly. Add a second layer of aubergines, top them with all of the béchamel sauce and smooth out with a spatula.
8. Pre-heat the oven to 350°F. Sprinkle the moussaka with grated cheese and bake for about 60 minutes or until its crust turns light golden brown. Allow to cool before serving. 

The post This Moussaka Will Have You Saying “Mmm” appeared first on Cooking 4 All.

A Spoon

A spoon can do more than help you eat the contents of your tin. Place the edge of a spoon against the can’s lid, holding it at a slight angle. Apply pressure and move the spoon back and forth until you create a small puncture. Gradually work your way around the lid until you are able to pry it open.

A Rock

No, we don’t recommend bashing the can open with a rock (although your frustration may tempt you). Using the flat edge of a rock, rub the top of the tin to break its seal. It may take a bit of time, but keep going. 

Hot Water

Boil a pot of water and place the closed can in it for a few minutes. The heat will cause the metal to expand slightly, making it easier to push the lid out with a spoon or knife. As the can will be hot, it is a good idea to wear gloves.

The post The Best Ways to Open a Tin Can appeared first on Cooking 4 All.

Ingredients:

• 4 medium russet potatoes, thinly sliced
• 1 medium onion, sliced into rings
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 cups milk
• 1 cup cheddar cheese, shredded 
• 1 cup Gruyère cheese, shredded 
• Chopped thyme
• ½ teaspoon salt
• Ground black pepper

Instructions:

1. Preheat the oven to 400°F and butter a casserole dish.
2. Layer half of the potatoes in the bottom of the casserole dish and season with salt and pepper. Layer onion slices on top, then top with the remaining potatoes. Season again with salt and pepper.
3. Melt butter in a medium saucepan over medium heat. Gradually whisk in flour and salt and cook, whisking constantly, for 1 minute, until the raw flour flavor has cooked off.
4. Gradually add milk, about 1/4 cup at a time, whisking well after each addition. 
5. Once the mixture has thickened, stir in the cheese and continue stirring until melted. Pour the cheese sauce over the potatoes, top with thyme, and cover the dish with aluminum foil.
6. Bake in the oven for 1.5 hours until the potatoes are tender and the sauce is bubbly.

The post This Will Be Your New Favorite Way to Make Potatoes appeared first on Cooking 4 All.

Coconut Lentil Curry

Most curries are on the spicy side, which is not to everyone’s taste. Coconut milk can mellow out the overpowering flavors without diluting the goodness. It works in curries from India to Indonesia, adds a little sweetness to the hot dish.

View this post on Instagram

A post shared by Chef’s Kiss Meal Prep & Catering (@achefskissmealprep)

Coconut Flan

Crème caramel is a wonderful way to end off a meal. The dessert has origins in France, but many Central American countries have their own version. Coconut is a common flavoring, but using coconut milk is also a way to make the pudding vegan.

View this post on Instagram

A post shared by All Day I Dream About Food (@fooddreamer)

Tom Kha Kai

If sour and spicy is your thing, you’ve probably tried Tom yum. The Thai soup is filled with aromatics like garlic, ginger, and chili, which can make it too hot for some. That’s where coconut milk comes in. Adding the liquid transforms tom yum into tom kha kai which is noted for its creamy texture and slightly sweet taste.

View this post on Instagram

A post shared by @camperkeuken

The post A Can of Coconut Milk Can Go a Long Way appeared first on Cooking 4 All.