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Banana Joe's Foodworks
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Our Christmas & New Year Specials
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22/12/2016
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We're getting closer to Christmas, so check out this week's super specials.
http://www.bananajoesfoodworks.com.au
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30/11/2016
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This week's specials valid from the 16th till the 22nd of November.
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16/11/2016
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Check out our new Salad & Juice Bar 😀
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This week's Specials ending 16/08/2016
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2016-08-11
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Our latest Specials (Valid from 15/06/16 - 21/06/16)
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2016-06-15
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Some Nutella Pizza? All you need is some Flour & Nutella, all found in Aisle 3 in our store ;)
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Our latest Specials Valid till the 10th of May
http://www.bananajoesfoodworks.com.au
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2016-05-07
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Our latest Specials Valid till 26/04/16.
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2016-04-20
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Lasagna
http://www.bananajoesfoodworks.com.au

Ingredients:
1 tablespoon olive oil
1 large brown onion, finely chopped
2 garlic cloves, crushed
1kg beef mince
160ml (2/3 cup) red wine
2 x 700ml btls passata (tomato pasta sauce)
2 tablespoons tomato paste
1 tablespoon chopped fresh oregano
2 teaspoons chopped fresh thyme leaves
1 x 250g pkt dried lasagne sheets


Besciamella (bechamel sauce)
125g butter, chopped
115g (3/4 cup) plain flour
1.5L (6 cups) milk, warmed
40g (1/2 cup) coarsely grated cheddar
55g (1/2 cup) coarsely grated mozzarella
40g (1/2 cup) finely grated parmesan
Pinch of ground nutmeg

Directions:

1. Preheat oven to 180°C. Heat the oil in a large frying pan over medium heat. Add the onion and garlic. Cook, stirring occasionally, for 6-7 minutes. Increase heat to high. Add the mince. Cook, stirring with a wooden spoon to break up any lumps, for 4-5 minutes or until the mince changes colour.


2. Add the wine. Cook for 4 minutes or until the wine has almost evaporated. Add the passata, tomato paste, oregano and thyme. Bring to the boil. Reduce heat to medium-low. Simmer for 30 minutes or until sauce thickens. Season with salt and pepper.


3. Meanwhile, to make the besciamella, melt the butter in a medium saucepan over medium heat until foaming. Remove from heat. Stir in the flour. Place the pan over medium heat and cook, stirring, for 2 minutes. Remove from heat. Gradually add the milk, whisking constantly, until smooth. Place the milk mixture over medium heat and cook, stirring constantly with a wooden spoon, until the sauce thickens. Remove from heat. Add half the cheddar, half the mozzarella and half the parmesan. Stir until well combined. Stir in the nutmeg.


4. Spread about 2 cups of the mince mixture over the base of a 3L (12-cup) capacity, 5cm-deep, 21 x 32cm (base measurement) ovenproof dish. Arrange 3 lasagne sheets on top. Spread with 2 cups of mince mixture. Pour over 21/2 cups of besciamella. Top with 3 lasagne sheets. Continue layering with remaining mince mixture, lasagne sheets and besciamella.


5. Bake for 30 minutes. Combine remaining cheddar, mozzarella and parmesan. Sprinkle over the lasagne. Bake for 20 minutes or until tender and golden. Set aside for 15 minutes to stand. Serve.
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