Tiers of the Cake

A tasty slice of inspiration...

Hello foodies,

A huge warm welcome to Red Velvet Baking, the blog! I have been baking since I can remember and I have always wanted to share my experiences and tasty flair beyond the walls of my own home. In summer 2011 I launched this little blog. I blog as a celebration of my achievements and dedication to my culinary passion, alongside an overflow of my enthusiasm, with a few added delicious recipe ideas. Pictures and tips galore, sure enough to sink your teeth right into and to get your mouth watering. Delicious beautiful baking can put a smile on anyones face.

Summer 2013 saw me train for a month at Leiths, gaining a distinction in practical cookery and last summer I ran a culinary arts course in the USA, specialising in baking.

I am now back in the UK, writing for my blog from sunny Yorkshire. 2015 is going to be a big year for Red Velvet Baking, so keep posted!

Keep calm, enjoy and most importantly BAKE!



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Website - Undergoing a magical makeover!

Find the missing sprinkle...

Tuesday, 10 January 2012

Lasagne, Just Like Mama Used to Make :)

Ever since I was very little, this has been one of our household favourites. It's one of the only things my mum can cook!! When I was little I used to fall asleep in it, not sure whether my mum was adding extra ingredients when I was a rowdy tot, but it's safe to say I can eat plenty nowadays - only sleepy from being so full!

It is very easy to make and perfect hot or cold, with salad...for BBQ's, a hearty dinner, buffets, anything you can think of. The recipe is easy to adjust for portion sizes and this one roughly makes 6 big pieces. But if you are looking to mass cater, just double up the portions of meat, sauce and pasta and adjust the herbs, spices and seasoning, accordingly.

Mummy's Lasagne


  • 500g lean mince steak
  • 2 400g tins of chopped tomatoes
  • 1 tube (1 small tin/ 2 heaped tbsp) tomato puree
  • 2 beef oxo cubes
  • 100g salted butter
  • 3tbsp cornflour (more may be needed to thicken)(plain flour can be substituted - but more may be needed)
  • 250g grated cheddar
  • 1pt semi skimmed milk
  • 1 box of standard lasagne sheets
  • salt and pepper seasoning
  • 11/2 tsp oregano
  • 11/2 tsp basil
Magic in the Method

1. Heat a fan assisted oven to 180C. Brown the mince in a large frying pan. Once browned crumble the two oxo cubes into the pan.
2. Reduce the heat on the mince, add the tomato puree, chopped tomatoes, seasoning, herbs and leave to simmer.
3. In a separate saucepan melt the unsalted butter. Remove from the heat and add cornflour to make a paste, before adding about a pint of milk, seasoning and add back to a low heat. I would recommend stirring, almost continuously, whilst it thickens. (Using a small whisk helps to avoid lumps)
4. Once the sauce has started to thicken add in half of the grated cheese and when melted remove from heat.
5. To start layering your lasagne, now the mince and sauce are ready, put a thin layer of mince on the bottom of a 9x13in lasagne dish and cover with pasta sheets. Pour on the sauce till covered and then add another layer of pasta. Repeat the pattern once more, before scattering the top with the remaining cheese.
7. Place in the oven for around 30mins or until golden brown and bubbling. Serve with salad, garlic bread and/or boiled/jacket potatoes.


Try adding finely chopped fried onions to the meat for extra flavour. Also, you could add chopped vegetables such as softened carrots or peppers. If you like a little heat, a tsp of chilli powder can add a nice little kick to the mince or if you're feeling italian a clove or two of crushed garlic would taste delicious. Or if you're being especially healthy, try topping with a combination of crushed garlic, greek yogurt and a small handful of cheddar, for an alternative creamy topping.

Go on, give it a go...I dare you!

Keep calm and eat up kiddies,

Red Velvet<3

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