Dice Veg (Sweet potato, pumpkin and zuchini)
Lasagne sheets
Jar of Dolmio pasta sauce
Finely chopped large onion
Finely chopped Garlic
Grated cheese
Milk
Butter or marg
Flour
Olive oil
Can of Tuna
Oregano
Basil
Pepper
In a saucepan fry the onion and garlic in the olive oil when the onion starts to cook add the diced sweet potato, pumpkin and zuchini and move it around in the frying onion and garlic, chop up the tuna in the can for a bit and then add it to the veg. Add the dolmio and stir it around, take it off the heat, add some basil, oregano and pepper.
Turn the oven on now, 200ish degrees
In a new, smaller saucepan start 60g of butter or marg melting and add 2 tbsps of flour to make a kind of buttery gel and add 100ml of milk, heat slowly and stir briskly, and add 150g of grated cheese and keep stirring to make a smooth cheese sauce.
In an oven proof dish pour in the veg and tuna mix.
Wet the lasagna sheets (just rinse them for a second under the tap) then put lasagna sheets on top, then, pour the cheese sauce over the pasta sheets and spread with the back of a spoon to the edge of the lasagne, finally top with a little bit of grated cheese.
Put it in the oven.
Because it's all cooked already you just need to brown the cheese on top and let the pasta cook it should only take 10-15 mins to cook in a hot oven, just check the cheese on top is nicely browned.
Serve with some chopped parsley.
Thursday, July 9, 2009
Tuesday, July 7, 2009
Aussie Shepherds Pie
Serves four but is great for leftovers in the nuke machine at work the next day.
Large onion
500g of lean lamb (diced) or lamb mince
A carrot (diced)
Stock (Chicken or Beef) 500ML
Frozen peas
Flour 2 tbsp and Gravy powder 1 tbsp
Potatoes (Three big ones) peeled and choped
Tomato Paste 3 tbsp
Sweet Potato
Vegemite (generous blob)
A small red chilli (finely chopped)
Pepper
Milk
Grated cheese 1/2 cup (plus a bit more)
Small amount of oil (I use rice bran oil but you could use veggie oil or even butter I guess)
Chop the onion and the lamb finely (unless it's lamb mince then it's already as chopped as it's going to get, Fry (in the oil) the onion until it starts to go clear and then add the lamb, brown the lamb and then add the tomato paste and the flour and gravy powder
You don't have to add gravy powder you can add more flour and some extra salt and a knob of butter stir it all around dice the carrot and add that and stir it all around (all the while keeping it on a low heat) then add the stock and vegemite and finely chopped chilli and let it simmer for a while to thicken up (15-20 mins, stir it sometimes) add a handful of frozen peas.
Turn the oven on now.
Peel the spuds and a spud sized chunk of sweet potato and cut into little bits, boil the lot until its soft then drain and put back in the saucepan add milk and half a cup of grated cheese then mash the lot.
Pour the lamb and gravy mix into an oven proof dish (Is there any such thing as a non-oven proof dish?) then spoon the mash on top and spread out with a fork put a tiny bit of grated cheese on top (optional) and put in a hot oven for 15 mins to brown up.
Serve by itself or with some steamed veg.
Good on a cold rainy night like tonight.
Large onion
500g of lean lamb (diced) or lamb mince
A carrot (diced)
Stock (Chicken or Beef) 500ML
Frozen peas
Flour 2 tbsp and Gravy powder 1 tbsp
Potatoes (Three big ones) peeled and choped
Tomato Paste 3 tbsp
Sweet Potato
Vegemite (generous blob)
A small red chilli (finely chopped)
Pepper
Milk
Grated cheese 1/2 cup (plus a bit more)
Small amount of oil (I use rice bran oil but you could use veggie oil or even butter I guess)
Chop the onion and the lamb finely (unless it's lamb mince then it's already as chopped as it's going to get, Fry (in the oil) the onion until it starts to go clear and then add the lamb, brown the lamb and then add the tomato paste and the flour and gravy powder
You don't have to add gravy powder you can add more flour and some extra salt and a knob of butter stir it all around dice the carrot and add that and stir it all around (all the while keeping it on a low heat) then add the stock and vegemite and finely chopped chilli and let it simmer for a while to thicken up (15-20 mins, stir it sometimes) add a handful of frozen peas.
Turn the oven on now.
Peel the spuds and a spud sized chunk of sweet potato and cut into little bits, boil the lot until its soft then drain and put back in the saucepan add milk and half a cup of grated cheese then mash the lot.
Pour the lamb and gravy mix into an oven proof dish (Is there any such thing as a non-oven proof dish?) then spoon the mash on top and spread out with a fork put a tiny bit of grated cheese on top (optional) and put in a hot oven for 15 mins to brown up.
Serve by itself or with some steamed veg.
Good on a cold rainy night like tonight.
Sunday, July 5, 2009
Goat Curry
Goat Curry (4 servings) [Or another meat if you prefer...]
N.B.I foyu are planning on doubling the quantities for 8 say then be careful not to double the liquid as in my experience you'll probably only need to use 50% more (approx).
First choose your preferred staple... say rice... and prepare to cook that in time for your dinner. You'll have plenty of time to prepare this whilst the curry is 'brewing'
Ingredients
1kg goat (roughly chopped shoulder is good - try to make sure not too fatty) or a kg of chicken, lamb... whatever you fancy. with bones off the bone... you decide. Doesn't really matter - I've sooked this with chicken thighs, breasts I'm sure would be great too.
Spice Mixture
2 tsp ground cumin
1 tsp ground coriander
1 tsp ground ginger
1 tsp paprika
1 tsp turmeric
pinch of ground chilli, salt and pepper
Other Ingredients
Olive oil
2 finely chopped cloves garlic
400g chopped tinned tomatoes
5cm cinnamon stick
2 tbsp chopped dried apricot
Veg stock (sufficient to cover the meat later – say 500ml) Try making your own if you don't already. See 'recipe' elsewhere.
Final Spices/Flavours
Zest and juice of half a lemon
1 tbsp honey (organic is best)
4 tbsp finely chopped coriander (from your herb garden perhaps?)
handful of chopped coriander
Place all the Spice Mixture ingredients in a bowl and mix together.
Toss the goat about in the spices so it is nicely coated - but don't stress too much.
Pour some olive oil to almost cover the base of a large saucepan and place on a medium-high heat. When the oil is hot, add the spiced goat and garlic to the pan and seal/brown the goat on all sides (approx 5 minutes).
Now add the chopped tomatoes, cinnamon stick, apricots and enough stock to just cover the goat. Give it a little stir. Bring to the boil then reduce to a slow simmer (no lid). Cook for an hour and a bit, stirring regularly with a wooden spoon (add more stock or water if the liquid drops below the meat).
Now add the 3 tablespoons of the chopped coriander, lemon zest and juice and honey.
Stir it through and serve with rice, quinoa, mashed potato or your preferred staple…
Sprinkle some coriander over the top for final colour and presentation.
N.B.I foyu are planning on doubling the quantities for 8 say then be careful not to double the liquid as in my experience you'll probably only need to use 50% more (approx).
First choose your preferred staple... say rice... and prepare to cook that in time for your dinner. You'll have plenty of time to prepare this whilst the curry is 'brewing'
Ingredients
1kg goat (roughly chopped shoulder is good - try to make sure not too fatty) or a kg of chicken, lamb... whatever you fancy. with bones off the bone... you decide. Doesn't really matter - I've sooked this with chicken thighs, breasts I'm sure would be great too.
Spice Mixture
2 tsp ground cumin
1 tsp ground coriander
1 tsp ground ginger
1 tsp paprika
1 tsp turmeric
pinch of ground chilli, salt and pepper
Other Ingredients
Olive oil
2 finely chopped cloves garlic
400g chopped tinned tomatoes
5cm cinnamon stick
2 tbsp chopped dried apricot
Veg stock (sufficient to cover the meat later – say 500ml) Try making your own if you don't already. See 'recipe' elsewhere.
Final Spices/Flavours
Zest and juice of half a lemon
1 tbsp honey (organic is best)
4 tbsp finely chopped coriander (from your herb garden perhaps?)
handful of chopped coriander
Place all the Spice Mixture ingredients in a bowl and mix together.
Toss the goat about in the spices so it is nicely coated - but don't stress too much.
Pour some olive oil to almost cover the base of a large saucepan and place on a medium-high heat. When the oil is hot, add the spiced goat and garlic to the pan and seal/brown the goat on all sides (approx 5 minutes).
Now add the chopped tomatoes, cinnamon stick, apricots and enough stock to just cover the goat. Give it a little stir. Bring to the boil then reduce to a slow simmer (no lid). Cook for an hour and a bit, stirring regularly with a wooden spoon (add more stock or water if the liquid drops below the meat).
Now add the 3 tablespoons of the chopped coriander, lemon zest and juice and honey.
Stir it through and serve with rice, quinoa, mashed potato or your preferred staple…
Sprinkle some coriander over the top for final colour and presentation.
Friday, July 3, 2009
Lemonade scones
3 cups of self raising flour
1 cup of thick cream
1 cup of lemonade (OR fanta OR coke!)
pinch of salt
Dash of milk
Sugar
Mix it all together with a knife in a mixing bowl depending on how absorbant your flour is you might need to add some more at the end to make it not so sticky
Spread the mix out on a flat surface that has a little flour on it so it is about 1/2 inch thick, use a glass to make circular blobs and put them on an oven tray that has been greased with butter or marg (I'm a big fan of rice bran oil spread) about 1 inch apart.
Brush them with a little hot milk with a teaspoon of sugar in it.
Put them in a hot oven (200ish) and check them in 10 mins (be careful if the oven is fan forced like mine is because they can 'catch' really quickly) when they are golden brown take them out to rest for 30 mins.
Serve with butter or jam and whipped cream.
1 cup of thick cream
1 cup of lemonade (OR fanta OR coke!)
pinch of salt
Dash of milk
Sugar
Mix it all together with a knife in a mixing bowl depending on how absorbant your flour is you might need to add some more at the end to make it not so sticky
Spread the mix out on a flat surface that has a little flour on it so it is about 1/2 inch thick, use a glass to make circular blobs and put them on an oven tray that has been greased with butter or marg (I'm a big fan of rice bran oil spread) about 1 inch apart.
Brush them with a little hot milk with a teaspoon of sugar in it.
Put them in a hot oven (200ish) and check them in 10 mins (be careful if the oven is fan forced like mine is because they can 'catch' really quickly) when they are golden brown take them out to rest for 30 mins.
Serve with butter or jam and whipped cream.
Quick lunch mini Pizza
Bread, sliced
Tomato pasta
Toppings (We had sliced tomato, capsicum and mushroom)
Dried herbs (Basil and Oregano)
Moz cheese
Olive oil
Pretty simple one this one cover the top of the bread with tomato paste and dried herbs, then add sliced tomato, capsicum and mushroom top with cheese and splash on some olive oil.
Wack in the oven for 15 mins,
Tasty.
Tomato pasta
Toppings (We had sliced tomato, capsicum and mushroom)
Dried herbs (Basil and Oregano)
Moz cheese
Olive oil
Pretty simple one this one cover the top of the bread with tomato paste and dried herbs, then add sliced tomato, capsicum and mushroom top with cheese and splash on some olive oil.
Wack in the oven for 15 mins,
Tasty.
Wednesday, July 1, 2009
Honey/Soy/Sherry Chicken
Honey/Soy/Sherry Chicken
(makes 4 meals which could enable leftovers for work ...)
8 free range chicken legs or 12 wings
Marinade
quick pour of sherry (is that 40-50ml perhaps?)
50ml soy sauce
large dollop of honey (a dessert spoonful say)
Mix the marinade in a ceramic baking dish and stir in the chicken. If time permits continue marinading in fridge for an hour or so turning/stirring once or twice.
Place the ovenproof tray into a 175 degree oven. Turn chicken and tray and stir around the marinade so that chicken remains fairly moist. Approx 60 minutes later it should be nicely browned and ready to devour.
30 minutes before the chicken will be ready, cook some rice up. Make sure you cook enough rice for leftovers...
Hints re cooking rice:
I like to use a rice cooker as they need less attention and will keep your rice nice and warm until your accompanying dish is finished.
I wash my rice about four times by pouring enough water into the cooker to cover the rice I am cooking , swilling it around with my recently washed hands and then once clean adding sufficient water to cover the rice level using the height of my finger nail as a rough guide.
I normally steam some vegetables to accompany this simple but tasty dish.
(makes 4 meals which could enable leftovers for work ...)
8 free range chicken legs or 12 wings
Marinade
quick pour of sherry (is that 40-50ml perhaps?)
50ml soy sauce
large dollop of honey (a dessert spoonful say)
Mix the marinade in a ceramic baking dish and stir in the chicken. If time permits continue marinading in fridge for an hour or so turning/stirring once or twice.
Place the ovenproof tray into a 175 degree oven. Turn chicken and tray and stir around the marinade so that chicken remains fairly moist. Approx 60 minutes later it should be nicely browned and ready to devour.
30 minutes before the chicken will be ready, cook some rice up. Make sure you cook enough rice for leftovers...
Hints re cooking rice:
I like to use a rice cooker as they need less attention and will keep your rice nice and warm until your accompanying dish is finished.
I wash my rice about four times by pouring enough water into the cooker to cover the rice I am cooking , swilling it around with my recently washed hands and then once clean adding sufficient water to cover the rice level using the height of my finger nail as a rough guide.
I normally steam some vegetables to accompany this simple but tasty dish.
Slow cooked Mexican Beef
Beef Shin (or whatever cheap Beef you can buy) 600g chopped into chunks
Can of Red Kidney Beans
Two large chopped chillis
A chopped capsicum
Handful of mushrooms
chopped Carrot
can of tomatos (or you could use 3-4 chopped fresh ones)
large finely sliced Onion
Some Risotto rice (1.5 cups)
Glug of Olive oil
Salt and Pepper
1 finely chopped potato
Mix everything well and bung into a slow cooker (I have a Sunbeam brand one) if you don't have one you should get one they are pretty cheap (they start at $50) and will pay for themselves by making cheap cuts of meat soft and tasty.
I put the slow cooker on 'low' at 9AM this morning and will see how it is going when I get back from work this afternoon at 6.30PM, sometimes you need to put it on high for an hour or so to finish it off.
Stired in a cup of water and some frozen peas at 6.30PM and turned the slow cooker to 'keep warm' will be ready to eat at 7.30PM.
Can of Red Kidney Beans
Two large chopped chillis
A chopped capsicum
Handful of mushrooms
chopped Carrot
can of tomatos (or you could use 3-4 chopped fresh ones)
large finely sliced Onion
Some Risotto rice (1.5 cups)
Glug of Olive oil
Salt and Pepper
1 finely chopped potato
Mix everything well and bung into a slow cooker (I have a Sunbeam brand one) if you don't have one you should get one they are pretty cheap (they start at $50) and will pay for themselves by making cheap cuts of meat soft and tasty.
I put the slow cooker on 'low' at 9AM this morning and will see how it is going when I get back from work this afternoon at 6.30PM, sometimes you need to put it on high for an hour or so to finish it off.
Stired in a cup of water and some frozen peas at 6.30PM and turned the slow cooker to 'keep warm' will be ready to eat at 7.30PM.
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