With winter on its way, it’s time to get back into delicious comfort dishes. What better way to start than with a hearty corned beef lasagne?

SERVES 6 // COOKING TIME 1 hour 15 min

INGREDIENTS
For the filling
Vegetable oil, to fry
1 onion, diced
2 carrots, grated
2 cloves garlic, crushed
2 tsp mixed herbs
2 tsp sugar
1 tsp salt
1 tsp pepper
1 tsp paprika
1½ tins corned beef, finely chopped
2 tins chopped tomatoes
For the white sauce
1½ cups milk
3 tbsp butter
3 tbsp flour
1 tsp salt
To assemble
250 g lasagne, cooked
100 g Cheddar, grated

METHOD
For the filling
1. Heat a little oil in a large pot and fry the onion. Add the carrots, garlic, herbs, sugar, salt, pepper and paprika. Cook over medium heat for 5 minutes.
2. Add the corned beef, turn up the heat and fry for 3 minutes.
3. Add the tomatoes and ½ cup water. Simmer for 10 minutes.
For the white sauce
1. Heat the milk in a pot.
2. Melt the butter in a separate pot. Whisk in the flour and salt.
3. Slowly add milk, whisking. Cook until the sauce thickens.
To assemble
1. Preheat oven to 180°C.
2. Place a layer of beef at the bottom of your oven dish. Cover with a layer of lasagne. Repeat until the beef is finished.
3. Pour the white sauce over the top and sprinkle with Cheddar.
4. Bake for 30–40 minutes, until golden brown on the edges.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za

The post Corned beef lasagne appeared first on MyKitchen.

Valentine’s Day is fast approaching and what better way to spoil that special someone with our rose cupcakes with cute hearts hidden inside? Just be sure to start prepping them a few days in advance, as there’s quite a lot of cooling and freezing time involved.

MAKES 12 // COOKING TIME 2 hours, plus cooling and freezing time

INGREDIENTS
250 g butter
500 g caster sugar
4 eggs
2 tsp rose water
375 g cake flour
4 tsp baking powder
½ tsp salt
1 cup milk
Red food colouring

METHOD
1. Preheat oven to 180˚C
2. Cream the butter and sugar together.
3. Mix in the eggs and rose water.
4. Sift all the dry ingredients into a separate bowl.
5. Alternately add the dry ingredients and the milk to the creamed butter mixture, mixing well after each addition.
6. Add a few drops of red food colouring to the mixture and pour into a greased and lined loaf tin.
7. Bake for approximately 45 minutes, cool and slice. Press a heart out of each slice and freeze them.
8. Make a second batch of batter following steps 1-5. Line a muffin cupcake tray with paper cases.
9. Fill each case halfway and insert a frozen heart into each one. Cover with the remaining batter.
10. Bake for 15 minutes, cool completely and ice as desired.

The post Rose cupcakes with hidden centres appeared first on MyKitchen.