Sunday, May 6, 2012
Thursday, February 16, 2012
Lasagna
I love lasagna, it's one of those really comforting foods that makes you feel all cosy however some lasagne's are so heavy they leave you feeling like you have rocks in your stomach. Last night I decided to throw some vegetables into the layers to reduce the meat intake and as well as adding to the taste it didn't feel like you had just eaten a bag of cement.
Ingredients
1x 575g jar of pasta sauce
1kg of premium beef mince
1/4 head of broccoli cut into small florets
1/4 pumpkin cut into thin slices
1 courgette halved and then cut into thin slices
1 cup cheese, grated
1 1/2 cups milk
2 tablespoons flour
2 tablespoons butter
1x 400g packet of fresh pasta lasagna sheets
Parmesan cheese
Olive oil
Directions
Heat a heavy based pan till it is hot. Add the olive oil and the mince and brown through. Once the mince is cooked add the jar of pasta sauce and simmer over a low heat.
In a small saucepan melt the butter over low heat. Add the butter and cook for a minute until the flour is cooked. Slowly add the milk and stir continuously until the sauce thickens. Once the sauce has thickened take the pan off of the heat and add the cheese. Stir until the cheese has completely melted.
In a saucepan bring a small amount of water to the boil and place the pumpkin slices in the water. When the pumpkin is almost cooked add the broccoli and courgette. When all of the vegetables are cooked but still slightly hard and still holding their shape, drain them.
In a 36cm x 21cm x 8cm (length x width x height) dish place one sheet of lasagna. On top of the lasagna place a layer (half) of mince. On top of the mince layer the pumpkin. Place another sheet of lasagna on top of the pumpkin. On top of the pasta sheet pour half of the cheese sauce. Repeat the process again replacing the pumpkin with the broccoli and courgette. On top of the last layer of cheese sauce sprinkle over the Parmesan cheese. Bake at 180 degrees Celsius for 35-40 minutes until the lasagna sheets have cooked through.
ENJOY!
Ingredients
1x 575g jar of pasta sauce
1kg of premium beef mince
1/4 head of broccoli cut into small florets
1/4 pumpkin cut into thin slices
1 courgette halved and then cut into thin slices
1 cup cheese, grated
1 1/2 cups milk
2 tablespoons flour
2 tablespoons butter
1x 400g packet of fresh pasta lasagna sheets
Parmesan cheese
Olive oil
Directions
Heat a heavy based pan till it is hot. Add the olive oil and the mince and brown through. Once the mince is cooked add the jar of pasta sauce and simmer over a low heat.
In a small saucepan melt the butter over low heat. Add the butter and cook for a minute until the flour is cooked. Slowly add the milk and stir continuously until the sauce thickens. Once the sauce has thickened take the pan off of the heat and add the cheese. Stir until the cheese has completely melted.
In a saucepan bring a small amount of water to the boil and place the pumpkin slices in the water. When the pumpkin is almost cooked add the broccoli and courgette. When all of the vegetables are cooked but still slightly hard and still holding their shape, drain them.
In a 36cm x 21cm x 8cm (length x width x height) dish place one sheet of lasagna. On top of the lasagna place a layer (half) of mince. On top of the mince layer the pumpkin. Place another sheet of lasagna on top of the pumpkin. On top of the pasta sheet pour half of the cheese sauce. Repeat the process again replacing the pumpkin with the broccoli and courgette. On top of the last layer of cheese sauce sprinkle over the Parmesan cheese. Bake at 180 degrees Celsius for 35-40 minutes until the lasagna sheets have cooked through.
ENJOY!
Sneak Peak
Here's a quick sneak peak of today's baking efforts. Someone is going to look very girly taking these for his shared lunch tomorrow.
Thursday, February 9, 2012
Chicken Caeser Salad
One of my favourite salads has to be Chicken Caeser Salad. It is a regular on our dinner menu, at least once a week.
Below is my version of a Chicken Caeser Salad. Enjoy.
Ingredients
Cos lettuce, preferably home grown
Free range chicken breast, cubed
Free range bacon, sliced
Ciabatta loaf, cubed
Parmesan, grated
Dried oregano
Caeser salad dressing (I use Paul Newman's Creamy Caeser Dressing if I haven't made it myself)
Extra virgin olive oil
Poached egg (optional)
Directions
Wash and dry the lettuce and either tear or slice into reasonable size pieces. Place in a large salad bowl.
Place the cubed Ciabatta bread on to a cookie sheet, drizzle with extra virgin olive oil and sprinkle over a pinch or dried oregano. Place under the grill until lightly toasted.
In a heavy based fry pan heat a small amount of olive oil and cook the bacon until golden. Remove from pan and keep warm. In the same pan warm another dash of olive oil and cook the chicken until golden and cooked through.
In the salad bowl with the lettuce add the toasted Ciabatta, cooked bacon and the grated Parmesan. Add a good amount of the salad dressing and toss to combine. Serve into serving bowls (if using) and then place the chicken in the salad bowl and toss to coat in the remaining dressing that lines the bowl. Serve the chicken on top of the salad and top with the poached egg if using.
Below is my version of a Chicken Caeser Salad. Enjoy.
Ingredients
Cos lettuce, preferably home grown
Free range chicken breast, cubed
Free range bacon, sliced
Ciabatta loaf, cubed
Parmesan, grated
Dried oregano
Caeser salad dressing (I use Paul Newman's Creamy Caeser Dressing if I haven't made it myself)
Extra virgin olive oil
Poached egg (optional)
Directions
Wash and dry the lettuce and either tear or slice into reasonable size pieces. Place in a large salad bowl.
Place the cubed Ciabatta bread on to a cookie sheet, drizzle with extra virgin olive oil and sprinkle over a pinch or dried oregano. Place under the grill until lightly toasted.
In a heavy based fry pan heat a small amount of olive oil and cook the bacon until golden. Remove from pan and keep warm. In the same pan warm another dash of olive oil and cook the chicken until golden and cooked through.
In the salad bowl with the lettuce add the toasted Ciabatta, cooked bacon and the grated Parmesan. Add a good amount of the salad dressing and toss to combine. Serve into serving bowls (if using) and then place the chicken in the salad bowl and toss to coat in the remaining dressing that lines the bowl. Serve the chicken on top of the salad and top with the poached egg if using.
Sunday, February 5, 2012
Chocolatey Goodness Take 2.
What have I done?! After my 'cake in a mug' experience last night I just HAD to have it again tonight. This time I halved the recipe and used only soft brown sugar. I also used white chocolate instead of dark chocolate. Well, it was even better than last night. It tasted like hot, gooey brownie. Delicious!
I think tonight should probably be the last night I make this...
P.s. as I halved the recipe I only microwaved this for 1 minute and it was perfect.
I think tonight should probably be the last night I make this...
P.s. as I halved the recipe I only microwaved this for 1 minute and it was perfect.
Saturday, February 4, 2012
Chocolatey Goodness
Today we spent the first day of our three day weekend at the beach. After getting a tired wee girl to bed tonight I felt like I needed a sweet, chocolatey hit so decided to hit Google for a 'cake in a mug' recipe.
On numerous occasions I have been emailed different 'cake in a mug' recipes but would quickly hit the delete button before I was overcome with the need to try something so yummy and easy which, unfortunately, is NOT so good for the hips!
Anyway, after a quick Google I came across this recipe.
http://www.instructables.com/id/5-minute-Chocolate-Cake/#step1
Below is an adaptation of the above.
On numerous occasions I have been emailed different 'cake in a mug' recipes but would quickly hit the delete button before I was overcome with the need to try something so yummy and easy which, unfortunately, is NOT so good for the hips!
Anyway, after a quick Google I came across this recipe.
http://www.instructables.com/id/5-minute-Chocolate-Cake/#step1
Below is an adaptation of the above.
Ingredients
4 tablespoons flour
2 tablespoons soft brown sugar
2 tablespoons caster sugar
2 tablespoons cocoa
3 tablespoons milk
3 tablespoons vegetable oil
3 tablespoons chocolate chips (I used dark but you could use milk or white too)
splash of vanilla extract
Directions
In a large mug mix all the dry ingredients.
Add the milk and oil stirring well.
Add in the chocolate chips and stir through.
Cook in the microwave for 3 minutes in a 1000w microwave. My microwave is 1100w so I did it for 2 minutes and it came out perfect.
Add a scoop of vanilla ice cream or a dollop of whipped cream and indulge yourself!
Wednesday, February 1, 2012
Creamy Chicken Fettucine
Dinner last night was a delicious Creamy Chicken Fettuccine from the latest Food magazine. This was so easy to make and was enjoyed by both my sister and I while watching the wee one play.
Recipe adapted from Feb/March 2012 Food magazine.
Photo courtesy of Sister.
Ingredients
400g packet of fresh tricolour fettuccine
1 cup free range rotisserie chicken, shredded
3/4 cup frozen peas
1/2 cup chicken stock
1 cup cream
1/2 cup basil leaves, shredded
1/4 cup grated Parmesan, plus extra for serving
salt and freshly ground black pepper
Directions
Cook the fettuccine according to packet instructions and drain.
In a heavy based frypan heat some olive oil and add the chicken and cook until golden. Approximately 2 minutes. Add the peas, stock and cream and simmer for 1 minute.
Add the cooked pasta, basil and Parmesan and stir through. Simmer for a few minutes until the pasta is heated through and the sauce is creamy. Season well. If the sauce becomes gluggy add some of the pasta water to thin it out.
Serve with extra Parmesan.
Recipe adapted from Feb/March 2012 Food magazine.
Photo courtesy of Sister.
Ingredients
400g packet of fresh tricolour fettuccine
1 cup free range rotisserie chicken, shredded
3/4 cup frozen peas
1/2 cup chicken stock
1 cup cream
1/2 cup basil leaves, shredded
1/4 cup grated Parmesan, plus extra for serving
salt and freshly ground black pepper
Directions
Cook the fettuccine according to packet instructions and drain.
In a heavy based frypan heat some olive oil and add the chicken and cook until golden. Approximately 2 minutes. Add the peas, stock and cream and simmer for 1 minute.
Add the cooked pasta, basil and Parmesan and stir through. Simmer for a few minutes until the pasta is heated through and the sauce is creamy. Season well. If the sauce becomes gluggy add some of the pasta water to thin it out.
Serve with extra Parmesan.
Friday, January 27, 2012
Florentines
My mum gave me a recipe book for Christmas that is full of delicious cakes and slices. I have made a couple of recipes from this book already and was flicking through the other day and HAD to make the Florentines.
Recipe adapted from Best Ever recipe book.
Photo's by From Pan to Plate
Ingredients
3/4 cup sultanas
2 cups corn flakes
3/4 cup roasted flaked almonds
1/2 cup red glacé cherries
2/3 cup sweetened condensed milk
70% cocoa eating chocolate, melted
Directions
Preheat the oven to 160 degrees celcius (fan forced). Line oven cookie sheets with baking paper.
Combine in a medium sized bowl sultanas, corn flakes, nuts, cherries and condensed milk.
Drop tablespoons of the mixture about 5cm apart on the cookie sheets. Bake for 5-10 minutes until golden and the condensed milk has caramelised. Cool on trays.
Once cool dip the bottom of each Florentine in the melted chocolate and put on back on the tray upside down to cool. If it's a hot day you may need to put them in the fridge for the chocolate to set.
I'm Baaaack!
16 months, 1 pregnancy and 1 baby later I am back!
With the horrible bouts of Morning Sickness and then the busyness of being a new mum to a gorgeous wee girl I haven't really been up to cooking anything worth writing about (or having the time to do so). BUT, I am back now and am hoping I have a bit more time and energy to put back into cooking and baking again and posting the yummy recipes on here.
With the horrible bouts of Morning Sickness and then the busyness of being a new mum to a gorgeous wee girl I haven't really been up to cooking anything worth writing about (or having the time to do so). BUT, I am back now and am hoping I have a bit more time and energy to put back into cooking and baking again and posting the yummy recipes on here.
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