Saturday, 28 April 2012

Recipe - Mushroom Lasagne

I was not up and working already. But the possibility of work was close enough that it didn't feel like I was lying. But then I ended up doing no work at all. He's right about the midlife crisis. It's not that I'm not terrified about these exams (I am), but that the fear is manifesting itself as COMPLETELY AVOIDING THE ISSUE. It's come from a good place. A wise woman (not me) once said that a day still leaves eight hours for work, eight hours for work and eight hours for sleep. So I decided to live by the policy of 'don't cut out fun things, just work really efficiently in the rest of the time'. This is not what I have been doing. I have definitely been having more than eight hours of fun in a day and doing at most three hours of work. It is bad. I am panicked. Yet here I am writing this instead of learning about McFarlane's view on proprietary estoppel. God, it's just so hard to care. And like the middle aged man with the ridiculous sports car, I have taken on a young, platinum-blonde Playboy bunny. That's a metaphor. Or is it a simile? Well, whatever it is, I just mean that I've taken to hanging out with people younger than me in a vain attempt to pretend I'm still in second year and things are still fun. For once, I don't think my 'everything will be fine, I will breeze through this' attitude is the appropriate one to take. There is still a month to go. I have time to get my head in the game like that High School Musical song. Yesterday, I had planned on working really, really hard all day and then making mushroom lasagne and having a lovely, relaxed evening with 'You've gone mad but I'm not judging' and some others. I did do that but in the day, I participated in more leisure. And then had a nap. Today will be better, I swear. (I'm listening to Stars.)
Mushroom Lasagne
500g chestnut mushrooms, cut into slices
2 sprigs thyme, leaves only
25g butter
Salt and pepper

50g butter
50g flour
300ml milk
250g cheddar cheese
Pinch of ground nutmeg
Black pepper

Lasagne sheets

Melt the butter on a high heat in a saucepan large enough for all the mushrooms to sit comfortably. 
Fry the mushrooms for about five minutes, until just browned and releasing liquid. 
Add the thyme leaves and season with salt and pepper.

Melt the 50g butter in a frying pan on a medium heat.
Add the flour and stir to make a roux.
Pour the milk in slowly, whisking to avoid lumps constantly.
Let simmer for around ten minutes.
Add the cheese, nutmeg and lots of pepper and stir thoroughly to combine.

Layer it like this:
Lasagne - cheese - mushrooms - lasagne - cheese - mushrooms - lasagne - cheese - mushrooms - lasagne - cheese - mushrooms - lasagne - cheese

Place in the oven, covered for forty five minutes to an hour at 200°C.

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