LASAGNE
Serves 6.
2 Tablespoons oil.
1 clove garlic
1 large onion
500 g minced topside steak
1 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried rosemary
2 x 140 g tomato paste
3 cups water
1 x 240 g packet instant lasagne sheets
1 x 500 g carton cottage cheese
1 x 250 g packet siss or mozzarella cheese
Heat oil in a very large pan over medium heat, chop onion and fry until transparent. Add meat and crushed garlic and fry until brown. Add salt and pepper, tomato paste, water and rosemary. Stir until well mixed. Lower heat and let the sauce simmer uncovered for 30 minutes. Preheat oven to 180 C. Spoon a thin layer of sauce onto a pan and cover with half the lasagne sheets. Cover lasagne with more sauce and evenly spread all the cottage cheese over the sauce. Add half the cheese slices. Cover with remaining Lasagne sheets and pour on the rest of the sauce. Finish with the remaining cheese slices.
Showing posts with label recipe. Show all posts
Showing posts with label recipe. Show all posts
Friday, 6 May 2011
Friday, 18 March 2011
Food on Fridays.
PORK STROGANOFF
Serves 4
750 g Pork shoulder
2 tablespoons butter
3 onions sliced
Salt and pepper
1 cup beef stock
2 tablespoons tomato paste
1 cup sour cream
2 teaspoons soy sauce
Cut pork into strips. Melt butter and quickly brown pork all over. Add onions, salt and pepper and cook until browned. Stir in beef stock and tomato paste. Cover with a tight fitting lid and cook gently until tender, about 25 minutes.
Stir in sour cream and soy sauce and reheat gently. Serve with rice and crusty bread.
Serves 4
750 g Pork shoulder
2 tablespoons butter
3 onions sliced
Salt and pepper
1 cup beef stock
2 tablespoons tomato paste
1 cup sour cream
2 teaspoons soy sauce
Cut pork into strips. Melt butter and quickly brown pork all over. Add onions, salt and pepper and cook until browned. Stir in beef stock and tomato paste. Cover with a tight fitting lid and cook gently until tender, about 25 minutes.
Stir in sour cream and soy sauce and reheat gently. Serve with rice and crusty bread.
Friday, 11 March 2011
Food on Friday.
PAD THAI
Serves 2-3
250 g dried rice noodles
1/4 cup fish sauce
1/4 cup sweet chilli sauce
2 teaspoons peanut butter
3 tablespoons safflower oil
1 tablespoon tamar10ind sauce (optional)
3 garlic cloves crushed
1-2 red chillies seeded and finely chopped
1 chicken breast fillet finely sliced
10-12 green prawns peeled tails left in tact
2 eggs lightly beaten
2 spring onions finely sliced
100 g bean sprouts
1/2 cup coriander chopped
1/2 cup chopped peanuts
lime wedges to serve
extra sweet chilli sauce to serve
Place the noodles into a large heatproof bowl, cover with boiling water and soak for 10 minutes. Combine fish sauce, sweet chilli sauce and peanut butter; set aside.
Heat the oil in a large wok, and add the tamarind sauce if using. Stir fry the garlic, chillies, chicken and prawns over high heat for about 3 minutes until cooked through. Add the eggs and stir fry until just set and kind of scrambled.
Add the noodles and sauce mixture to the wok, and stir fry for 1 minute until well combined. Toss through most of the spring onions, bean sprouts, coriander and peanuts reserving some for garnish.
Serve topped with the reserved ingredients, with lime wedges and extra sweet chilli sauce on the side.
Serves 2-3
250 g dried rice noodles
1/4 cup fish sauce
1/4 cup sweet chilli sauce
2 teaspoons peanut butter
3 tablespoons safflower oil
1 tablespoon tamar10ind sauce (optional)
3 garlic cloves crushed
1-2 red chillies seeded and finely chopped
1 chicken breast fillet finely sliced
10-12 green prawns peeled tails left in tact
2 eggs lightly beaten
2 spring onions finely sliced
100 g bean sprouts
1/2 cup coriander chopped
1/2 cup chopped peanuts
lime wedges to serve
extra sweet chilli sauce to serve
Place the noodles into a large heatproof bowl, cover with boiling water and soak for 10 minutes. Combine fish sauce, sweet chilli sauce and peanut butter; set aside.
Heat the oil in a large wok, and add the tamarind sauce if using. Stir fry the garlic, chillies, chicken and prawns over high heat for about 3 minutes until cooked through. Add the eggs and stir fry until just set and kind of scrambled.
Add the noodles and sauce mixture to the wok, and stir fry for 1 minute until well combined. Toss through most of the spring onions, bean sprouts, coriander and peanuts reserving some for garnish.
Serve topped with the reserved ingredients, with lime wedges and extra sweet chilli sauce on the side.
Friday, 4 March 2011
Food on Friday.
MUSTARD BAKED CHICKEN
Serves 4
4 large of 8 small chicken pieces
4 tbsp butter, melted
4 tbsp mild mustard
2 tbsp lemon juice
1 tbsp brown sugar
1 tsp paprika
3 tbsp poppy seeds
400 g dried pasta shells
1 tbsp olive oil
salt and pepper
1. Arrange all the chicken pieces in a single layer in a large ovenproof dish.
2. Mix the butter, mustard, lemon juice, sugar and paprika together in a large bowl and season to taste with salt and pepper. Brush the mixture over the upper surfaces of the chicken pieces and bake in a pre-heated oven at 200C for about 15 minutes.
3.Remove the dish from the oven and carefully turn the chicken pieces over with tongs. Coat the upper surfaces of the chicken with the remaining mustard mixture, then sprinkle the chicken pieces with poppy seeds. Return to the oven for a further 15 minutes.
4. Meanwhile, bring a large pan of lightly salted water to the boil over a medium heat. Add the pasta shells and oil and cook for about 8-10 minutes, or until tender, but still firm to the bite.
5. Drain the pasta thoroughly and transfer to 4 warmed serving plates. Top the pasta with 1or 2 of the chicken pieces, pour over the sauce and serve immediately.
Serves 4
4 large of 8 small chicken pieces
4 tbsp butter, melted
4 tbsp mild mustard
2 tbsp lemon juice
1 tbsp brown sugar
1 tsp paprika
3 tbsp poppy seeds
400 g dried pasta shells
1 tbsp olive oil
salt and pepper
1. Arrange all the chicken pieces in a single layer in a large ovenproof dish.
2. Mix the butter, mustard, lemon juice, sugar and paprika together in a large bowl and season to taste with salt and pepper. Brush the mixture over the upper surfaces of the chicken pieces and bake in a pre-heated oven at 200C for about 15 minutes.
3.Remove the dish from the oven and carefully turn the chicken pieces over with tongs. Coat the upper surfaces of the chicken with the remaining mustard mixture, then sprinkle the chicken pieces with poppy seeds. Return to the oven for a further 15 minutes.
4. Meanwhile, bring a large pan of lightly salted water to the boil over a medium heat. Add the pasta shells and oil and cook for about 8-10 minutes, or until tender, but still firm to the bite.
5. Drain the pasta thoroughly and transfer to 4 warmed serving plates. Top the pasta with 1or 2 of the chicken pieces, pour over the sauce and serve immediately.
Friday, 18 February 2011
Food on Friday.
EDINBURGH SHORTBREAD
250 g Butter
1/2 cup caster sugar
2 1/4 cups plain flour
1/2 cup rice flour
Cream butter and sugar. Gradually add flour and work with hands into a smooth creamy ball.
Press out on baking paper lined oven trays to form 2 x 20 rounds, 1 cm thick. Pinch a frill around the edge and mark lightly into 8 wedges. Pierce all over with a fork.
Bake in a moderately slow oven 20 minutes until a pale straw colour. Cool slightly then cut through the straw lines.
250 g Butter
1/2 cup caster sugar
2 1/4 cups plain flour
1/2 cup rice flour
Cream butter and sugar. Gradually add flour and work with hands into a smooth creamy ball.
Press out on baking paper lined oven trays to form 2 x 20 rounds, 1 cm thick. Pinch a frill around the edge and mark lightly into 8 wedges. Pierce all over with a fork.
Bake in a moderately slow oven 20 minutes until a pale straw colour. Cool slightly then cut through the straw lines.
Friday, 11 February 2011
Food on Friday
HONEY-ICED COFFEE CAKE
Serves 8 - 10
3 teaspoons instant coffee powder
1 tablespoon hot water
125 g chopped butter ar room temperature
2 teaspoons vanilla essence
3/4 cup of brown sugar
2 eggs
1 cup self raising flour
1/4 cup of custard powder
1/3 cup of milk
Honey Icing
30 g butter
1 teaspoon instant coffee
3 teaspoons hot water
1 teaspoon honey
1 teaspoon vanilla essence
1 cup icing sugar, sifted
Preheat the oven to 180C. Grease a 20 cm ring tin with melted butter, and line the base with non stick baking paper. Dissolve the coffee in the hot water and combine in a large bowl with the butter, vanilla essence, sugar and eggs. Sift flour and custard powder into the bowl and add the milk.
Using electric beaters, beat on low speed until the ingredients are combined, then increase speed to medium. Beat for about 3 minutes until very smooth and lighter in colour. Spoon into the prepared tin.
Bake for about 30 minutes, until a skewer comes out clean when inserted into the cake. Stand for 5 minutes before turning onto a rack to cool.
When cold transfer to a serving plate and spread with the icing.
To make the honey icing melt the butter, then stir in combined water and coffee, the honey, vanilla essence and half the icing sugar. Gradually stir in the remaining iceing sugar to mix a spreadable consistency
Serves 8 - 10
3 teaspoons instant coffee powder
1 tablespoon hot water
125 g chopped butter ar room temperature
2 teaspoons vanilla essence
3/4 cup of brown sugar
2 eggs
1 cup self raising flour
1/4 cup of custard powder
1/3 cup of milk
Honey Icing
30 g butter
1 teaspoon instant coffee
3 teaspoons hot water
1 teaspoon honey
1 teaspoon vanilla essence
1 cup icing sugar, sifted
Preheat the oven to 180C. Grease a 20 cm ring tin with melted butter, and line the base with non stick baking paper. Dissolve the coffee in the hot water and combine in a large bowl with the butter, vanilla essence, sugar and eggs. Sift flour and custard powder into the bowl and add the milk.
Using electric beaters, beat on low speed until the ingredients are combined, then increase speed to medium. Beat for about 3 minutes until very smooth and lighter in colour. Spoon into the prepared tin.
Bake for about 30 minutes, until a skewer comes out clean when inserted into the cake. Stand for 5 minutes before turning onto a rack to cool.
When cold transfer to a serving plate and spread with the icing.
To make the honey icing melt the butter, then stir in combined water and coffee, the honey, vanilla essence and half the icing sugar. Gradually stir in the remaining iceing sugar to mix a spreadable consistency
Friday, 4 February 2011
Food on Friday
I have decided to add some regular features to my blog to make it more interesting and more regular. So the first one I have decided to implement is Food on Friday, basically on Fridays I will add a recipe.
PASTICCIO (Greek lasagne)
Serves 6
225 g dried fusilli or other short pasta shapes
4 tbsp double cream
salt and pepper
fresh rosemary sprigs to garnish
Sauce
2 tbsp olive oil plus extra for brushing
1 onion sliced thinly
1 red capsicum deseeded and chopped
2 garlic cloves chopped
625 g lean minced beef
400 g can chopped tomatoes
125 ml dry white wine
2 tbsp chopped fresh parsley
50 g can anchovy fillets, drained and chopped
Topping
300 ml natural yoghurt
3 eggs
pinch freshly grated nutmeg
55 g freshly grated Parmesan Cheese.
1. To make the sauce, heat the oil in a large frying pan over a medium heat. Add the onion and capsicum and fry for 3 minutes. Stir in the garlic and cook for 1 minute. Add the beef and cook stirring until browned.
2. Add the tomatoes and wine,stir well and bring to the boil over a medium heat Simmer for 20 minutes or until the sauce is fairly thick. Stir in the parsley and anchovies. Season to taste with salt and pepper.
3. Bring a large pan of lightly salted water to the boil over a medium heat. Add the pasta and cook for about 8-10 minutes, or until tender but still firm to the bite. Drain then transfer to a bowl. Stir in the cream and reserve.
4. To make the topping beat the yoghurt with the eggs and nutmeg until well mixed and season to taste.
5. Brush a large shallow ovenproof dish with oil. Spoon in half the pasta mixture and cover with half the meat sauce. Repeat these layers, then spread the topping over the final layer. Sprinkle the parmesan cheese on top.
6. Bake in a preheated oven at 190C for about 25 minutes, or until the topping is golden brown and bubbling. Garnish with fresh rosemary sprigs and serve.
Enjoy!!!!!!!!!!!!!!
PASTICCIO (Greek lasagne)
Serves 6
225 g dried fusilli or other short pasta shapes
4 tbsp double cream
salt and pepper
fresh rosemary sprigs to garnish
Sauce
2 tbsp olive oil plus extra for brushing
1 onion sliced thinly
1 red capsicum deseeded and chopped
2 garlic cloves chopped
625 g lean minced beef
400 g can chopped tomatoes
125 ml dry white wine
2 tbsp chopped fresh parsley
50 g can anchovy fillets, drained and chopped
Topping
300 ml natural yoghurt
3 eggs
pinch freshly grated nutmeg
55 g freshly grated Parmesan Cheese.
1. To make the sauce, heat the oil in a large frying pan over a medium heat. Add the onion and capsicum and fry for 3 minutes. Stir in the garlic and cook for 1 minute. Add the beef and cook stirring until browned.
2. Add the tomatoes and wine,stir well and bring to the boil over a medium heat Simmer for 20 minutes or until the sauce is fairly thick. Stir in the parsley and anchovies. Season to taste with salt and pepper.
3. Bring a large pan of lightly salted water to the boil over a medium heat. Add the pasta and cook for about 8-10 minutes, or until tender but still firm to the bite. Drain then transfer to a bowl. Stir in the cream and reserve.
4. To make the topping beat the yoghurt with the eggs and nutmeg until well mixed and season to taste.
5. Brush a large shallow ovenproof dish with oil. Spoon in half the pasta mixture and cover with half the meat sauce. Repeat these layers, then spread the topping over the final layer. Sprinkle the parmesan cheese on top.
6. Bake in a preheated oven at 190C for about 25 minutes, or until the topping is golden brown and bubbling. Garnish with fresh rosemary sprigs and serve.
Enjoy!!!!!!!!!!!!!!
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