Chicken Corn Lasagna is a mood-fixer. It has a delicious layer of white sauce, chicken, cheese and lots of corns. This Lasagna is irresistibly good.
Watch this Masala TV video to learn how to make Chicken Corn Lasagna and Peanut chocolate cookie cake Recipes. This show of Food Diaries with Chef Zarnak Sidhwa aired on 17 November 2020.
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Chicken Corn Lasagna:
Ingredients :
Butter 2 tbsp
Flour 3/4 cup
milk 3 cups
Olive oil 2 tbs
Leeks, thinly sliced 2
Chicken mince ½ kg
Corn 1/2 cup
cream 3/4 cup
lasagna sheets 6-8
Grated mozzarella cheese 1 cup
Grated cheddar cheese 1 cup
Grated parmesan cheese 1/2 cup
Method:
Melt butter. Add 1/2 cup flour. Cook, on low for 2 minutes. Remove from heat. Slowly add milk, whisking until smooth. Cook, until boiling. Heat oil. Add leeks and cook for 3 minutes or until tender. Add remaining flour and cook for 1 minute. Add chicken mince and cook until browned. Add corn and cream. Cook until thickened. Season with salt and pepper. Spoon a little chicken mixture into a greased baking dish. Top with boiled lasagna sheets. Spread remaining chicken mixture over. Add the cheese, repeat layers, lasagna sheets, chicken mixture, white sauce and all the cheese. Bake at 180 degrees c for 30-45 minutes or until top is golden.
Peanut chocolate cookie cake:
Ingredients:
Butter 125gm
Peanut butter 1/2 cup
Caster sugar 1/2 cup
Brown sugar 1/2 cup
Egg 1
Vanilla essence 1 tsp
flour 1- 1/2 cups
Baking powder 1 tsp
Chocolate chips 1 cup
White chocolate chips 1/2 cup
Salted roasted peanuts 1/4 cup
Chocolate and vanilla ice cream, to serve
Chocolate sauce to top
Method:
Beat the butter, add in peanut butter, caster and brown sugars and beat until pale and creamy. Add egg and vanilla. Fold the flour and baking powder. Stir in half the white and dark chocolate chips. Press the mixture evenly over the base of a greased cookie tin. Sprinkle over the remaining combined choc chips and the peanuts. Bake at 180 degrees c or until done. Cool and then cut into wedges. Serve warm with icecream and chocolate sauce.