Reseñas recientes de lecunea

so sussy

I have no idea what's going on in this game.

First time I fired my own weapon I scared the ♥♥♥♥ out of myself.

I feel like a child that just found himself in a cockpit with all those buttons and levers and has absolutely no clue what the ♥♥♥♥ is going on.

This game has screaming russian guys getting launched from car windshields.

"Я помню чудное мгновение"

This software is like a rebellious teenager that you constantly have to watch over. Especially when rendering.

My rank drops faster than the bass in a skrillex song.

10001/10 would derank again.

If you like minecraft and half-life, you simply just going to love this.

Uh, I don't have very much to say about this game other than that I usually find myself eating lasagna while playing it.



Ingredients:

- 2 tbsp olive oil, plus a little for greasing
- 750g lean beef mince
- 90g pack prosciutto
- ½ quantity tomato sauce (see below)
- 200ml hot beef stock
- a little grated nutmeg
- 300g fresh pack lasagne sheets
- ½ quantity white sauce (see below)
- 125g ball mozzarella

Alright roll up your sleeves and let's go!

1. First make the ragu or meat sauce. Heat the oil in a frying pan, then cook the beef in two batches for about 10 mins until browned all over. Finely chop 4 slices of prosciutto, then stir through the meat mixture.

2. Pour over the tomato sauce and stock, add the nutmeg, then season. Bring up to the boil, then simmer for 30 mins until the ragu looks rich and is well coated in sauce. Can be left for 3 days in the fridge or frozen for 3 months (although not if the tomato sauce has previously been frozen).

3. Heat oven to 180C/fan 160C/gas 4. To assemble lasagne, lightly oil an ovenproof serving dish (30 x 20cm). Spoon over a third of the ragu sauce, then cover with lasagne sheets. Drizzle over about one quarter of the white sauce. Repeat until you have 3 layers of pasta. Cover with the remaining half quantity of white sauce, making sure you can’t see any pasta poking through.

4. Tear the mozzarella into thin strips, then scatter over the top. Arrange the rest of the prosciutto on top. Bake for 45 mins until the top is bubbling and lightly browned. (The uncooked lasagne can be frozen. If baking from frozen, add another 45 mins to the cooking time).

And voila! Remember to serve warm and share with your relatives. Bon appetite!