Miss E came to me the other night asking if she could cook dinner.
I’m not one to to ignore a brilliant offer when I hear one, so of course my answer was YES!!
At 15 she is a pretty good cook.
Much better than her older sister, who somehow manages to burn everything she touches. She will probably live off TV dinners when she moves out (I have failed there somehow).
Although Miss M has a plan and that is for and her sister to move out together when they are older. I think Miss M has devised this plan, purely so she doesn’t starve to death.
So I poured myself a glass of wine, put my feet up and looked forward to what ever gastronomical delight awaited me, because honestly I didn’t care what it was, as long as I didn’t have to cook it myself.
Chicken and Leek Lasagne
80 g butter
1 large leek (chopped thinly)
2 teaspoons of dijon mustard
1/2 cup plain flour
3 cups of chicken stock
4 cups of shredded BBQ Chicken
Fresh lasagne sheets
Grated cheddar cheese
Melt butter in a medium saucepan
Cook leek, stirring until soft
Add flour and cook stirring until mixture thickens and bubbles
Gradually stir in stick and and mustard, until mixture boils and thickens
Reserve 180mls of the white sauce
Stir chicken into the remaining sauce
Grease a shallow 2 litre baking dish
Cover the base with lasagne sheets
Top with 1/4 of the warm chicken mixture.
Repeat finishing with a chicken layer
Top with the reserved sauce and grate cheddar cheese over the top
Bake for 20 minutes or until the cheese is golden brown and the pasta is cooked through.
Serve with a side salad
*Note: This recipe is freezable, so make now and eat later**
Miss E received a huge thumbs up, it was absolutely delicious and one recipe that will definitely be gracing our table again in the future.
Are your kids budding “Masterchefs”?