Nah, all the ingredients had to be listed with all the allergens in bold. Plus we had to put a complete list of Carbs, sodium etc plus total calories.
It was a ball ache at the time, even my part time staff had to obtain food handling certificates and I had to renew mine too. Then of course the visit/s from the local food agency, glad we managed a five star kitchen.
So I tried finding the post in which I told you, but I think it was a PM anyhow. But even though I couldnt find the post where I told it to you, oddly enough I found a post where you repeated it to someone else Am pretty sure this is the correct recipe too,
Sounds nice but the egg is a bit of an odd addition. Mashed boiled egg? I don't mind the bechemel sauce side of a beef lasagne at all. Had one this evening, with a green salad and some coleslaw. The last two were shop bought, the lasagne home made. Very tasty.
Yup, like Gonz I was like "Huh, egg?!" but it really fills it out, the egg absorbs the ragu and it tastes lovely. Its the old school Northern Italy recipe. The thing with Bechemel is a European thing that pisses a lot of Italians off, when the UK and France adopted the recipe they adapted it and added the bechemel and some of the old fart Italians in my family get straight up irked at the mention of bechemel, they like...... please log in to view this image "Madonn Bechemel! Sto Cazzo Bechemel!" its actually quite funny. But nah the egg really does work.
Ginge is a chef. I have the best knives. Sweats posts the best food. Brd is missing Gio Sucky doesn't work, and eats even more than me Luv has a new camera
I am missing Gio actually, joking aside, seriously been looking at leaving the UK, country has gone to pot mate.
