Dolmio vs. The best lasagna in the world?

Sun, 16 Aug 2009 20:14:31 +0100

When growing up, whenever we had tea as children we could always tell if it had come from a jar. We called this "plop", mum would say, "Sorry I'm in a rush tonight we're having plop for tea".

Stuff from a jar, especially tomato based sauces, always have a distinct flavour that you can tell straight away is not home-made. Usually it's far too sweet and salty.

In the interest of science (and because there was an offer on Dolmio Lasagna sauces at the Co-op) I thought it would be interesting to make two and compare them under strict test conditions*.

The recipe that the Dolmio was up against is only The World's best Lasagna.

Unfortunately, a certain somebody accidentally burnt the second (home-made) lasagna. However, due to the name of this blog I can't complain and it does kind of make the pasta sheets all nice and chewy...

According to the World's best Lasagna serving calculator, 115g of mince meat was supposed to be used - but that didn't sound right, so for the test we used equal amounts (400g) for each recipe.

Dolmio:
This recipe uses equal amounts of red/white sauce and despite not having any proper fresh ingredients tasted pretty damn good, and again for breakfast. It did however taste like plop, but that is forgiveable as it came from a jar :)

World's best:
A bit too salty but extremely morish. It didn't reheat very well but that's probably because we nuked it in the oven. It was lacking in the white sauce department - the combination of Mozzarella and Ricotta didn't achieve the creaminess that the Dolmio had.

Verdict

Taste-wise the World's best lasagna definitely wins, I think the Italian salami in it just makes your mouth water! If you are going to make a lasagna, I suggest following that recipe, but keep some cheddar on standby because the red/white ratio was a little off.

I've had an offer from a friend who claims his mum makes a better lasagna, so I'll write a follow up post when my taste buds have made up their mind.

*Not really strict test conditions

The best flapjack recipe in the whole wide world

Wed, 08 Jul 2009 21:43:49 +0100

Due to the advent of a picnic in a park and my never-ending attempts to reduce the amount of porridge oats that have accidentally accumulated over time, I thought I might as well practice making some super-tasty flapjacks.

I've never made flapjacks before, but I've heard that it's often thought that adding more syrup makes for a gooier flapjack. I've also heard that this isn't the case, and in fact adding more butter makes it gooier.

I can see the logic that more syrup could would equate to a hard flapjack. So, I figured I might as well search on Google for 'the best flapjack recipe in the whole wide world', that way I couldn't go wrong.

As expected Google didn't let me down and the first result was for this brilliant, and brilliantly simple recipe: The Best Flapjack Recipe in the Whole Wide World

Just take a look for yourself! How many flapjacks do you know that can be cut into slices like a cake without either the knife not penetrating the mixture at all, because it's way too hard, or it all crumbling to bits because it's too soft!

(If you're wondering what the layer in the middle is - it's dates, mmm)

Entries tagged with best in the world on I'm glad it burnt

Dolmio vs. The best lasagna in the world?

The best flapjack recipe in the whole wide world