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Easiest Way to Cook Tasty Moqueca de peixe paulistana. (Sao Paulo Fish stew)

Moqueca de peixe paulistana. (Sao Paulo Fish stew) . You can cook Moqueca de peixe paulistana. (Sao Paulo Fish stew) using 12 ingredients and 5 steps. Here is how you achieve it. Ingredients of Moqueca de peixe paulistana. (Sao Paulo Fish stew) Prepare 2 TBSP of vegetable oil. You need 600 g of white fish (cod or haddock). It's 1 of large onion sliced. It's 3 of garlic cloves squashed. Prepare 1/2 TSP of cayenne pepper. You need 1 of red pepper sliced. Prepare 2 of large tomatoes sliced. Prepare 1 TSP of smoked paprika. Prepare to taste of Salt. Prepare 1 can of coconut milk. It's 200 g of cooked frozen sea food (prawns, mussels and squids). It's handful of fresh coriander chopped. Moqueca de peixe paulistana. (Sao Paulo Fish stew) instructions In a pan, add the vegetable oil and make a bed with the onions, garlic and sprinkle the smoked paprika on top. ...
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How to Cook Yummy Roasted Vegetable Lasagne

Roasted Vegetable Lasagne.

Roasted Vegetable Lasagne You can cook Roasted Vegetable Lasagne using 12 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Roasted Vegetable Lasagne

  1. You need of Vegetable and Lentil Ragu (see my previous recipe).
  2. You need of Bechemal Sauce.
  3. Prepare 4 tbsp of butter or olive oil.
  4. It's 60 g of flour.
  5. Prepare 750 ml of milk.
  6. It's Pinch of on ground nutmeg.
  7. You need 100 g of mascarpone.
  8. Prepare of Lasagne.
  9. You need 250 g of fresh lasagne sheets (I used 6 sheets).
  10. It's pieces of Ball of mozzarella grated or chopped into small.
  11. Prepare 60 g of breadcrumbs (I used Panko).
  12. Prepare 100 g of grated Parmesan.

Roasted Vegetable Lasagne step by step

  1. Heat oven to 180c fan. Find a 2 litre baking dish.
  2. Make the bechemal sauce- heat the oil or butter in a saucepan. Once warm add the flour and stir until it starts to lightly brown and smells like biscuits- 3/4 minutes. Whisk in the milk until smooth and gently heat until thick - around 6/7 minutes. Add the nutmeg, mascarpone and season to taste..
  3. Spread a small amount of the bechemal over the bottom of the baking dish. Cover with overlapping lasagne sheets (I used 2 on each layer). Pour a third of the bechemal, and third of the mozzarella and top with half of the veg ragu.
  4. Cover with another layer of lasagne sheets, pour half of the remaining bechemal, half of the remaining mozzarella and the rest of the ragu..
  5. Add the final later of lasagne sheets, spread with the rest of the bechemal and mozzarella..
  6. Mix together the breadcrumbs and Parmesan and scatter over the top. Bake in the oven for 40 mins until golden and bubbling..
  7. Serve with garlic bread and a green salad..

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