STANDARD RECIPE CARD
High Energy
Name: Creamy Cauliflower and Kale Lasagne (Main course)
Recipe Quantity (EP) Yield Costing Recipe
Ingredients Quantity Weight Volume AP$ / Unit Unit Yield % EP$ / Unit Cost
bacon rind less, cut into 2cm
pieces 0.50 Kg $15.00 Kg 90% $16.67 $8.33
white bread, cut into 1cm cubes 0.10 lofe $2.50 lofe 10% $25.00 $2.50
chicken breast fillets 2.00 Kg $9.00 Kg 20% $45.00 $90.00
cos lettuce 3.00 each $1.50 each 30% $5.00 $15.00
eggs, hard boiled, cut into wedges 4.00 each $0.50 each 40% $1.25 $5.00
$0.00
dressing 0.00 $0.00
whole egg mayo 0.40 Kg $8.59 Kg 50% $17.18 $6.87
lemon juice 0.10 L $2.48 L 55% $4.50 $0.45
parmesan, grated 0.11 Kg $9.75 Kg 60% $16.25 $1.79
Worcestershire sauce 0.90 L $11.00 L 40% $27.50 $24.75
Dijon mustard 0.11 Kg $5.40 Kg 45% $12.00 $1.32
anchovies 0.10 Kg $22.00 Kg 10% $220.00 $22.00
garlic 0.90 Kg $7.00 Kg 70% $10.00 $9.00
Procedure:
Step 1: Put a frying pan on medium heat and put some butter after 1 second add some onion,
garlic and cauliflower and stir it while adding and cook it for 6 minutes. Afterwards add milk
and cream in it.
Step 2 : Heat oil in a different frying pan with kale and cook it until it get limp. Empty it in a
paper plate to remove excess oil.
Step 3 : Spread the above prepared cream on baking dish and place the lasagne sheet over it
after it placer half of kale on top and repeat the process again and in last it needs to have a top of
sheet.
Step 4 : Put the baking tray in a preheated oven at 175 degree and bake it for an hour till the
sheet above gets soft.
Step 5 : Cook it for 5 minutes and put it aside for 10 till it gets normal.

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