Jen Pollard wrote:
> On May 13, 8:58 am, "Jen P." > wrote:
>> On 12/05/2010 19:24, Jean B. wrote:
>>> I'd love to hear more about the lasagna/lasagne.
>> D'oh. I found the recipe and then left it at home! I really should
>> sort out usenet access there. I'll do that tonight and post the recipe
>> then, I promise. I did have a look and you have to use pre-cook
>> noodles and there's layers of cheese and spices, but I can't remember
>> which ones.
>
> Right - sorry, just got home and haven't had time to look for proper
> usenet services, so I'm stuck with google for the moment, but I do
> have the recipes for you, Jean!
>
> These were actually translated by someone else (The Medieval Cookbook
> by Maggie Black), but I've seen copies of the originals and I'd have
> done them pretty much the same. The description is my own, I'm
> sure... I seem to recall the book being overly wordy.
>
> Lasagne Layered with Cheese
>
> 9-10 sheets lasagne (I used the large fresh sheets - about 6" x 8")
> 7 1/2 c chicken stock or water (I think I used less than this, since I
> haven't got a pot that big!)
> butter for greasing
> some: ground mace, cardamom, cinnamon and white pepper
> 6 oz / 175g full fat hard cheese (white cheddar), grated
>
> Boil the lasagne in the stock in batches of 3-4 noodles until all
> sheets are cooked. Remove to a damp tea towel and lay them side-by-
> side (not overlapping - they stick!). Grease the inside of an oblong
> glass baking dish with butter and sprinkle lightly with the mixed
> ground spice and 1/4 of the cheese. Cover with a single layer of
> pasta, trimmed as needed. Repeat the layers of spice, cheese and
> pasta twice and ends with a last layer of spice and cheese. Heat in
> oven until cheese is melted.
>
> I expect I set the oven to 350*F/170*C and cooked it for about 15-20
> minutes, until the top layer of cheese was bubbly. It was a couple of
> years ago when I made it.
>
> and following is another recipe I've tried and really liked. It goes
> well with chicken and broccoli pie!
>
> Golden Leeks and Onions (same cook book)
>
> 1 tsp dried saffron (I got some 3g boxes of it at an Indian grocery
> for next to nothing, so I expect I'm using fake saffron, but it's
> mainly for colour, so I didn't mind!)
> 2 tbls boiling water from the kettle
> 6 medium leeks, white parts only
> 3 medium white onions
> 2 1/2 c chicken stock
> 1/8 tsp + a pinch of light brown sugar
> pinch each of: white pepper, cinnamon and cloves
>
> Soak the saffron in the water until the water is deeply golden. Trim
> the leeks and slice the white parts into very thin rings. Peel and
> chop the onions (I make this by quartering the onions and then slicing
> thinly). Put all ingredients into a large pot and cook for 6-8
> minutes. Drain off most of the stock (I put it into a dish to use
> later for soup) to serve as a side dish or add a bit more stock to
> serve as a soup.
>
> So yeah... both fairly simple and really tasty. Especially the
> lasagne... I'm such a cheese fiend! hehe
>
> -Jen

Aha! I may actually have some of her books, but your commentary
makes this very worthwhile. Thanks so much for this, Jen!

--
Jean B.