Shanghai Lasagna – Traveling Kitchen 1
COOKING UNDER IMPERFECT CONDITIONS – Traveling Kitchen
We travel and never have everything handy, that is needed for specific recipes, don’t know how to use 125g of flour if i don’t have a scale and if so, my dough needs more because the eggs are bigger, the oven is smaller, couldn’t find any cream, it’s the wrong season for …AAAAH!!!
This is cooking for people who don’t or can’t precisely measure, who don’t own the special tool needed and in general are a bit easy going. Also love cooking with dogs…
Sympathetically lazy with a good taste…
just see and feel what’s going on, that’s how you learn to cook.
Every kitchen is different and most of the ingredients aren’t the same… specially if you are in a different country or continent.
so this is about inspiration
and fun in the kitchen
and solutions to problems you didn’t know you will have
Keep on cooking!!!
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MUSHROOM LASAGNA – à la SHANGHAI
INGREDIENTS
DOUGH
3 eggs
3 glasses of flour
MUSHROOM SAUCE
1 small dog to tell you the time
5 spoons of Butter
1 onion
garlic
lots of mushrooms
white wine
BÉCHAMEL SAUCE
4 tablespoons butter
4 tablespoons flour
2 cups milk, heated
Salt
Freshly ground pepper
THE WAY TO GO:
START with the PASTA DOUGH
Mix 3/4 of the flour with the egg
Then slowly add the rest
Kneed until you have a good dough
Damn! You put too much flour?
Just wet your hands
And kneed the dough again
Until it’s nice & smooth
Wrap it & let the dough rest
While you have a drink and make the sauces
MUSHROOM SAUCE
Cut the onion & mushrooms
Peel & squeze the garlic
Melt the butter
Fry the onions first
If the dog comes
You’re doing it right
Then add garlic & mushrooms
Brown them and add salt & pepper
After a while add the wine
Don’t be stingy!
Simmer until the wine is half gone
Put it aside
OK LET’S MAKE BÉCHAMEL SAUCE
Melt the butter
Then add the flour
Mix it into a brown sauce on slow fire
Don’t burn it
Now you can add warm milk
Keep on stirring on low heat
Keep on stirring don’t stop
Until it looks a bit thick
NOW HEAT THE OVEN TO 180 C°
Cut the parsley or celery or anything green you have or like
Wake up the pasta dough
Divide into 5 pieces
Roll them out until see-through
Throw them around the kitchen for a bit
And let them dry …or not
NOW THE EASY PART
Butter the bowl
And put layers of pasta, mushrooms and béchamel sauce
Don’t forget the green stuff and the cheese
Put some pepper & salt on each layer
Finish it of with white b sauce and tons of cheese
BAKE AT 180 C°
We did 40 min
But it all depends on your oven and the baking dish you are using
The smell will tell…
NOW
PUT IT IN YOUR MOUTH!