Skip to Content

Essay on My Favorite Recipe

Sharing is caring!

This post contains affiliate links. Click here to read my affiliate policy.

Last Updated on September 23, 2021

You never know what topic your professor will come up with. You may be ready to write an essay on gender studies, but instead, you have to write about “My favorite recipe.” If you're not a cook you might be tempted to find somewhere to rewrite my essay for me for cheap price.

You never know what topic your professor will come up with. You may be ready to write an essay on gender studies, but instead, you have to write about “My favorite recipe.” If you’re not a cook you might be tempted to find somewhere to rewrite my essay for me for cheap price.

Well, if you don’t know how to approach this task, here is a sample written by an essay expert from Write My Paper Hub. For this task, we’ve chosen lasagna, as it is the most common dish liked by many people of different cultures.

How I Cook Lasagna — the World’s Most Loved Recipe

Lasagna is so popular and loved all over the world that there are as many recipes for its preparation as its fans. I offer one of the classic recipes with meat stew and bechamel sauce.

For those who want to cook meat lasagna without bechamel sauce, the recipe is the same. You just do not need to cook bechamel and add 1/4 of its quantity to meat stew. Instead of cheese, sprinkle with large breadcrumbs upstairs. The problem of bechamel is that it has too many allergic ingredients — nuts, lactose, cheese, etc. You should not try it when you invite too many guests — allergies are too often nowadays. 

At first, cook the meat stew. On a small fire, fry the onion until it turns a little golden. Add finely chopped garlic and cubes of sweet pepper. Fry for another minute. Add the cubes of tomatoes, fry for another two minutes.

In another, deeper pan, saute the minced meat. Add the contents of the first frying pan, tomato paste, and spices. We extinguish the hour on low heat under the lid. Sometimes stir and add water as needed.

Cook bechamel. In a saucepan, melt the butter, add the flour in one gulp and stir well. Add milk and bring to a boil. The mass will thicken. Turn off the fire, add a little nutmeg, and grated cheese. Mix.

Most Italians boil lasagna sheets. Thus, the dish is juicy, without the taste of starch, and this juiciness can be controlled. If you put unboiled sheets, then the sauce will turn out to be more starchy, and most of it will be absorbed into the lasagna sheets. But today, sheets are sold in stores that do not need scalding. So say the manufacturers. I have not tried, but I think, in any case, boiled is better.

In a large pot and in plenty of water, boil the sheets of lasagna. Throw them in a gulp in boiling salted water and slowly help them to plunge completely. Cook for 5 minutes. Drain and fill the pan with cold water. It will immediately become hot, so again we drain and fill it with cold water. Let the leaves stand in the water. Then take out one at a time, and the leaves will not stick together.

I am cooking the lasagna itself. At the bottom of the form, we pour a thin layer of stew. On it put a layer of lasagna sheets. On them put a layer of béchamel and a layer of the casserole. Climbing again and everything else. On the top layer, we do not put sheets, but grated cheese. We cover the form with foil and send it for half an hour to the 190-degree oven. Remove the foil and simmer for another 20 minutes.

It sounds too difficult when you read it, but when you do it for the first time, you get all the tricks. Next time you will be able to do it with your eyes closed. There is also a vegetarian option for lasagna, but, luckily, I am not very fond of replacing meat with zucchini.