Looking for a cosy dinner recipe to prepare with your spouse? These classic dishes are homemade food at its best. From a decadent chicken pot pie to a bowl of creamy tomato basil soup, Wedding Affair brings to you some recipes that are the perfect pick when you want to make a home-cooked meal. Keep it easy with these simple but delicious recipes. From make-ahead lunches and midweek meals to fuss-free sides and moreish cakes, we’ve got everything you need.
Grandma’s Lasagna
At this point we surely can’t go to our favourite Italian restaurants but what if you can cook something really amazing at home? A bubbly pan of lasagna is bound to cure any weekday slump, and it’s the perfect meal to whip up yourself. You need only a handful of ingredients, including a good quality store-bought pasta sauce. Cheesy, melty and so easy to make — it’s no wonder it’s popular.
Directions
In a heavy skillet, slowly brown ground chuck. Spoon off fat. Add remaining ingredients. Simmer one hour, stirring occasionally. Mix together cottage cheese, Parmesan cheese, parsley and eggs. Preheat oven to 350 F. Cook lasagna noodles according to package directions. Drain. Grease a 9-by-13-inch baking dish. Place half the cooked noodles in baking dish. Spread with half the cheese filling and layer with sliced provolone cheese. Add half the meat sauce. Repeat layers, topping with mozzarella to cover entirely. Top with sliced pepperoni. Bake for 1 hour. Let stand 10 minutes before serving.
Good Ol’ Mac n Cheese
Everyone loves mac and cheese. But no one loves when the sauce dries out before it’s time to eat. This tried-and-true recipe for the “creamiest, cheesiest” mac and cheese solves that problem once and for all. The trick? The combination of sharp cheddar and colby jack, a generous pour of heavy cream and chicken broth in the sauce. Now all you have to do is add some unexpected ingredients that go great with mac and cheese to make it pop.
Directions:
In a medium saucepan over medium heat, melt butter. Sprinkle cornstarch overtop and cook, whisking constantly, for 2 to 3 minutes, until foamy and simmering. Add chicken broth; cook, whisking constantly, for 3 to 4 minutes, until sauce thickens and starts to simmer. Remove from heat. Season to taste with salt and pepper. In a large bowl, combine white sauce and cream. Add Colby, and Sharp Cheddar cheeses; stir until melted and smooth. Set aside.
Fill a large stockpot with water and bring to a boil over high heat. Cook macaroni for 5 to 6 minutes, stirring occasionally, until just beginning to get soft (the pasta should be starting to get tender but have a firm bite). Drain and rinse with cold water to cool quickly. Set aside.Preheat oven to 375°F. Return macaroni to stockpot, add cheese sauce and gently mix together. Season to taste with salt and pepper. Transfer to a 9- by 9-inch baking dish. Bake in preheated oven for 30-35 minutes, until golden on top and bubbly on the inside. Let cool for 10 minutes, then serve.
Tomato Basil Soup
Silky tomato soup is nostalgic and fuss-free. Pair it with a simple grilled cheese sandwich for a comforting lunch or dinner. The savory flavors of roasted garlic and fresh basil and a sprinkle of salty parmesan cheese are what make this made-from-scratch soup rich and deeply satisfying. To make this recipe vegan-friendly, simply substitute vegetable broth for the chicken broth, and when it’s time to add the cream, either omit it completely or add a splash of coconut milk.
Directions
Heat olive oil over medium heat in a dutch oven or large pot. Once hot, add onions and carrots. Cook, stirring occasionally, until soft and starting to turn golden brown, about 6-7 minutes. Add the garlic and cook for 1 more minute, until golden. Add diced tomatoes, chicken broth, salt, celery salt, pepper, and brown sugar. Stir to combine and bring to a boil. Then lower heat and simmer for a minimum of 15 minutes or up to 30 minutes. Add fresh basil leaves to the pot.
Purée mixture either using an immersion blender or pour into a high-powered blender. Puree until smooth. If using a blender, return mixture to the pot. Bring soup to simmer again. Add ravioli to the pot and cook for the amount of time on the package directions until al dente. Add cream if using, stir to combine. Optional: garnish with fresh basil leaves, croutons, a drizzle of cream and a sprinkle of parmesan cheese.
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