••••MEMORIAL DAY IS ON THE WAY🇺🇸🎉🍕🌭🍔🍟🌮🥙🥨🥖🥑🍅🍒🥦🌽🥕🍎🍊🍋🍐🥥🍳🥗!!••••

(Source: Pinterest.com photos and LinkedIn and google photos and kappboom wallpaper and JMAN116 films video and WLUK-TV FOX11 video WSPA 7 NEWS video and Walt Disney pics)




























••••MEMORIAL DAY IS ON THE WAY🇺🇸🎉!!

••••ENJOY THE VIDEO!!

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••••ENJOY THE VIDEO!!

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••••ENJOY THE VIDEO!!

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••••EASY CLASSIC LASAGNA (ITALY)🇮🇹🥩🍳🌰🥛🍅🌶🍚🥫🥘🧀🌿!!••••

(Source: Delish.com recipe and photos and videos and Well Done video and Judy Kim and delish editors)




























••••EASY CLASSIC LASAGNA (ITALY)🇮🇹!!

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••••ENJOY THE VIDEO!!

YIELDS: 8 SERVINGS
PREP TIME: 0 HOURS 20 MINS
TOTAL TIME: 1 HOUR 10 MINS

••••ENJOY THE VIDEO!!

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••••ENJOY THE VIDEO!!

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••••INGREDIENTS••••

3/4 lb. lasagna noodles

1 tsp. extra-virgin olive oil, plus more for drizzling

1 lb. ground beef

2 cloves garlic, minced

1 tsp. dried oregano

Kosher salt

Freshly ground black pepper

1 (32-0z.) jar marinara

16 oz. whole milk ricotta

1/2 c. freshly grated Parmesan, divided

1/4 c. chopped parsley, plus more for garnish

1 1/2 lb. sliced mozzarella

••••KATHY’S TOUR OF FOOD CONTINUES 
••••IN ITALY 🇮🇹!!  PLEASE JOIN ME!!
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https:www.delish.com-easy-classic-lasagne-recipe

••••WHO DOESN’T LOVE ❤️ LASAGNA!!

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DIRECTIONS

Preheat oven to 375º.
 In a large pot of salted boiling water, cook pasta according to package 

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directions until al dente, less 2 minutes. Drain and drizzle a bit of olive oil to prevent noodles from sticking together.

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••••ENJOY THE VIDEO!!

Meanwhile, in a large pot over medium-high heat, heat oil. 

Cook ground beef until no longer pink, breaking up with a wooden spoon, then drain fat. 

Return beef to skillet and add garlic and oregano and stir for 1 minute. 

Season with salt and pepper, then add marinara and stir until warmed through. 
Combine ricotta, 1/4 cup Parmesan, and parsley in a large mixing bowl and season with salt and pepper. 

Set aside.

In a large casserole dish, spread a thin layer of meat sauce, a single layer of lasagna noodles, a layer of ricotta mixture, and a single layer of mozzarella, then repeat layers. 

Top last layer of noodles with meat sauce, Parmesan, and mozzarella.

Cover with foil and bake for 15 minutes, then increase temperature to 400º and bake uncovered for 18 to 20 minutes. 

Garnish with parsley and serve.

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••••THE MANY VARIETIES OF THE TOMATO 

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••••ENJOY ITALY 🇮🇹AND IT’S WONDERS!!

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••••STICKY TOFFEE PUDDING (UNITED KINGDOM)🇬🇧🍨🌰🍮🍳🥜🥮🍚!!••••

(Source: melskitchencafe.com recipe and photos and Allrecipes video and together video and Recipe Tin Eats video)



























••••STICKEY TOFFEE PUDDING (UNITED KINGDOM)🇬🇧!!!

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••••ENJOY BEAUTIFUL LONDON!!

🇬🇧🇬🇧🇬🇧🇬🇧🇬🇧🇬🇧🇬🇧🇬🇧🇬🇧🇬🇧🇬🇧🇬🇧🇬🇧🇬🇧🇬🇧

STICKY TOFFEE PUDDING CAKE

🇬🇧🇬🇧🇬🇧🇬🇧🇬🇧🇬🇧🇬🇧🇬🇧🇬🇧🇬🇧🇬🇧🇬🇧🇬🇧🇬🇧🇬🇧
YIELD: 6-9 SERVINGS PREP TIME: 20 
MINUTES COOK TIME: 30 MINUTES TOTAL TIME: 50 MINUTES

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••••KATHY’S TOUR OF FOOD CONTINUES ••••IN THE UNITED KINGDOM 🇬🇧 !! 

••••JOIN ME!!

••••IN LONDON!!

••••ELIZABETH IN LONDON!!

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INGREDIENTS

CAKE:
 6 ounces dates, pitted and finely chopped (about 8-10 medjool dates)
 3/4 cup boiling water
 3/4 teaspoon baking soda
 1/2 teaspoon vanilla extract
 3/4 cup (5.5 ounces) granulated sugar
 6 tablespoons (3 ounces) butter, softened
 2 large eggs
 1 1/4 cup (6.25 ounces) all-purpose flour
 1 teaspoon baking powder
 1/4 teaspoon salt

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SAUCE:

 3/4 cup (5.75 ounces) packed light or dark brown sugar
 1 stick (4 ounces, 8 tablespoons) butter
 1/2 cup heavy whipping cream
 Pinch of coarse, kosher salt
 1/4 to 1/2 cup chopped pecans (optional)
 Additional heavy whipping cream for drizzling (optional)

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INSTRUCTIONS

Preheat the oven to 350 degrees F. 
Lightly grease 6 to 8 ramekins (about 6 ounces each) with butter or cooking spray or lightly grease an 8X8- or 9X9-inch pan.

For the cake, in a medium bowl, stir together the dates, boiling water, baking soda and vanilla extract (see note for alternate method). Let the mixture sit for 15 minutes.

In a separate medium bowl, cream together the granulated sugar and butter with an electric 


mixer (handheld or stand mixer) until well-combined and fluffy, 2-3 minutes.
Add the eggs and mix.


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In a small bowl, whisk together the flour, baking powder and salt.

Add the flour mixture to the wet ingredients, and mix until just combined.

Fold in the date mixture (no need to drain) until combined; don't overmix.

Fill the ramekins evenly with the batter, about 2/3 full, or spread the batter evenly in the 
prepared pan.

••••THE SIGHTS AND SOUNDS OF LONDON

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Bake the ramekins for 18-22 minutes until a toothpick inserted in the center comes out clean and the top springs back to the touch (if using a square baking pan, bake for 22-25 minutes). 

Don't overbake or the cake may be dry.
Let the cakes cool completely in the pan(s) - although the cake can be served slightly warm also.

For the sauce, combine the sugar, butter, cream, and salt in a saucepan. Stir over low heat until the sugar dissolves and the sauce is smooth and combined, 5-7 minutes.

If the cake was baked in ramekins, turn out onto individual plates (if baked in a pan, cut the cake into squares). Pour the warm sauce over the individual servings, and sprinkle with pecans,

 if using; drizzle with a teaspoon or so of heavy cream, also optional but terribly delicious.

••••ENJOY THE VIDEO!!

NOTES
Let's talk dates for a second. 

I use large Medjool dates for this cake (visual here, although I've bought them mostly at Costco). 

Simply dig your fingers in and pull out the pit before chopping. They are sticky and sweet - chopping may seem a pain, but power through it. 

For a slightly easier option, consider combining the whole dates, boiling water, baking soda and vanilla in a blender or food processor and lightly pulling to chop the dates and combine.

The cake(s) can be made ahead, baked and frozen up to a month (or a day ahead of time - cover well overnight). 
Thaw and lightly warm the cake before serving. The sauce can also be made 1-
2 weeks ahead of time and refrigerated. Warm lightly before serving.

I haven't tried it yet, but I believe this recipe would do well baked in a 9X13-inch pan - instead of doubling, I'd probably 1 1/2 the recipe (unless you want an ultra-thick cake...then try 
doubling).

https://www.melskitchencafe.com-sticky-toffee-pudding-recipe

••••RECIPE BY MEL••••
https://www.instagram.com/melskitchencafe/
Recipe Source: adapted a little from a recipe sent to me by Sarah W. (by way of Delia Smith)
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