| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
|
Desserts |
1 |
Servings |
INGREDIENTS
| 6 |
oz |
Plain flour (all purpose |
|
|
Flour) |
| 1 |
oz |
Cocoa |
| 1 |
oz |
Caster sugar |
| 2 |
|
Eggs |
| 1 |
pn |
Salt |
| 1 |
ts |
Olive oil |
|
|
Custard: |
| 1 1/4 |
pt |
Semi-skimmed milk (1.5 pints |
|
|
U S.) |
| 1 |
|
Vanilla pod, split |
| 1 |
|
Egg + 2 egg yolks |
| 1 |
tb |
Cornflour (1.25 Tbls. |
|
|
Cornstarch U.S.) |
| 2 |
oz |
Caster sugar |
|
|
Filling: |
| 6 |
oz |
Jar pitted morello cherries |
| 4 |
oz |
Raisins |
| 2 |
oz |
Hazelnuts, toasted and |
|
|
Roughly chopped |
| 2 |
oz |
Pine nuts, toasted |
| 4 |
oz |
Dark chocolate, grated |
INSTRUCTIONS
Pasta: Sift flour and cocoa, stir in sugar. Make a well in the
middle, stir oil, eggs and salt and mix to a smooth dough. Knead abou
5 minutes on a lightly floured surface until smooth. Roll out on a
floured surface until 3mm(1/8 inch) thich, and cut into
10x30cm/4x12inch rectangles (or pass thru rollers of a pasta
machine). Leave to rest for an hour while preparing custard.
Custard: Heat milk with the vanilla pod until just boiling. In a
bowl, beat egg, egg yolks, cornflour and sugar until smooth. Pour
over the boiling milk, beating constantly. Strain back into the pan,
bring to the boil and simmer 3 mins until thickened.
Assemble the lasagne: In a 30x20cm/12x8 inch baking dish, start with
4tbsp of custart spread over the base. Top this with a layer of nuts,
cherries, raisins and chocolate, then a layer of pasta. Repeat until
the ingredients are used up, ending with a layer of custard and a
sprinkling of nuts.
Bake covered at 200C/400F/Gas 6 for 20 minutes, then uncovered for a
further 10 minutes. Serve hot with cream or ice cream.
Note: If you don't like pine nuts, this is equally as good (if not
better) if you use extra hazelnuts, or UNSALTED pistachios instead!!!
Pasta:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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