Posted by: NatKat on: February 4, 2009
You Will Need:
- 500g spiral pasta
- 1 jar of four cheese pasta bake sauce
- skinless chicken (cut into reasonably thin slices)
- bacon (thinly sliced)
- cheese (tasty cheese works best)
- Cheese twisties (or similar)
Cooking:
- Cook pasta as instructed or until soft.
- in a frying pan (medium heat) cook chicken until golden, add bacon and cook for 5 minutes.
- in a large mixing bowl place pasta, chicken & bacon
- mix in entire jar of four cheeses
- place mixture into a large baking dish and cover with grated cheese.
- grind a handful of twisties on top and place in oven.
- cook until golden.
Serving:
- serve on plate by itself or as a side dish.
Notes:
- above ingredients serves up to 6, to serve more double all ingredients.
- add extra four cheese sauce for more flavour.
- left overs can be frozen to make easy microwave meals.
- no set amount given for some ingredients as these are best done to your own taste.
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Posted by: NatKat on: February 4, 2009
You Will Need:
- 12 sheets ready made filo pastry
- 185g butter (melted)
- 1 cup wholemeal breadcrums (preferably fresh)
- caraway seeds
- 2 cloves of garlic
- thyme leaves
- 2 cups of savoy cabbage (thinly shredded)
- 1 large onion (thinly sliced)
- half a cup of vegetable stock
- 1 large potatoe (about 250g) peeled & grated
- 125g cheddar cheese (grated)
- 270g can of corn kernels
Cooking:
- for the filling, melt 20g of butter in a frying pan (on medium heat) add garlic, 1 teaspoon of thyme leaves & 1 teaspoon of caraway seeds, stir fry for 2 minutes.
- add cabbage, onion and vegetable stock and cook for 5 minutes, stir occassionally. Add potatoe and simmer (low heat) for 10 minutes, stir occassionally and leave to cool for 15 minutes.
- Stir in cheese & corn.
- preheat oven at 190C. lay a sheet of filo pastry on a piece of greaseproof paper, brush with a little melted butte and sprinkle on 4 teaspoons of bread crumbs. continue this process until all the sheets of pastry and bread crumbs have been used.
- spoon the filling onto the pastry (drain excess liquid), spread filling to within 5 cm of the edge, brush the edge with cold water.
- roll pastry around the filling (swiss style), fold ends under to seal, put on large backing tray (seam side down), brush with melted butter and sprinkle 2 teaspoons of caraway seeds.
- bake for 25 minutes or until pastry is crisp and golden. after cooking leave strudel to cool slightly.
Serving:
- serve roll slices by themselves or with light sour cream & salad of choice.
Notes:
- Above ingredients serve up to 8.
Posted by: NatKat on: February 3, 2009
You Will Need:
- 2 sausages per person
- bottle of sweet chilli sauce
- 2 – 4 tomatoes (thinly sliced)
- 1 large onion (thinly sliced)
Cooking:
- Cut sausages into 3 pieces and cook in frying pan on medium heat.
- add onion and cook until brown.
- add in tomatoes.
- add in half a cup of sweet chilli sauce.
- cook all together until tomatoes have dissolved into sauce.
Serving:
- Serve with mashed potatoes & chosen vegetables, Can also be served on a bed of rice.
Notes:
- Add less or more sweet chilli sauce for desired spice.
- For an optional extra add thinly sliced bacon
Posted by: NatKat on: February 3, 2009
You Will Need:
- 2 Onions (sliced)
- 2 cloves garlic (grated)
- 500g mince beef
- 400g can tomatoes (chopped)
- mixed herbs
- white sugar
- salt & pepper
- tomato paste
- red wine
- 60g butter
- plain flour
- 2 and half cups of milk
- ground nutmeg
- 125g cheddar cheese (grated)
- 375g lasagne sheets
Cooking:
- grease a 30 x 20cm lasagne dish, For the meat sauce , heat a small amount of oil in a frying pan (medium heat). Add onions & garlic, Cook for 5 minutes or until soft.
- Add beef & cook until brown.
- add tomatoes, 1 teaspoon mixed herbs, 2 teaspoons of white sugar, 1 teaspoon of salt and a small to medium amount of pepper aswell as half a cup of red wine. Cover & cook for 10 minutes.
- Preheat oven at 200C
- melt butter in a saucepan (medium heat), add half a cup of plain flour and stir continously for 1 minute, add milk and bring to the boil stirring constantly, stir in 1 teaspoon of ground nutmeg, add half the cheese and salt & pepper to taste.
- put half the meat sauce into the bottom of the prepared lasagne dish, cover with a layer of lasagne, spread over a third of the cheese sauce and cover with another layer of lasagne. Continue alternating meat, lasagne, cheese, lasagne, finishing with a layer of cheese sauce and sprinkle on the remaining grated cheese.
- Bake for 40 minutes or until the top is golden and the sauce is bubbling.
Serving:
- serve by itself on a plate or with green salad & crusty bread.
Notes:
- The above ingredients serve up to 4, to serve more people double all ingredients.
- Left over can be frozen for easy microwave meals.
Posted by: NatKat on: February 3, 2009
You Will Need:
- 500g fettucine (or any pasta you prefer)
- 1 can of creamy chicken soup in a can
- 500g bacon (thinly sliced)
- 1 cup of mushrooms (thinly sliced)
- black pepper
- parsley
- half a cup light thickened cream
- 500g chicken (sliced reasonably thin)
- 1 large onion
- worcestershire sauce
Cooking:
- in a frying pan on medium heat cook chicken until full cooked.
- add bacon cook for 5 minutes stirring occassionally.
- add onion and cook fully.
- add mushrooms and cook until soft.
- add creamy chicken soup and lower heat, add cream & 1 tablespoon worcestershire sauce
- simmer for 5 minutes and then turn off.
- Cook pasta using instructions on packaging or until soft.
- drain pasta and then add the sauce mixture to the pasta.
Serving:
- Place in bowl and lightly sprinkle (or to taste) ground black pepper and a small amount of parsley.
Notes:
- The above ingredients will serve up to 4.
- left overs can be frozen for easy microwave dinners.
- To serve more people double all recipes minus onion & worcestershire sauce
Posted by: NatKat on: February 3, 2009
You Will Need:
- 1 large onion
- 2 cloves of garlic
- cooking sherry
- tomato sauce
- plain flour
- salt & pepper
- 3 beef stock cubes
- 500g steak
- rice or pasta to serve
- sour cream
- 1 cup of mushrooms (thinly sliced)
Cooking:
- Place 2 cups of flour in a bowl, Add half a teaspoon salt & and a small to medium amount of ground black pepper.
- Place steak in with flour and coat well.
- In a frying pan (on medium heat) cook steak all the way through (use about a tablespoon or 2 of oil)
- add to the frying pan the onion finely diced aswell as the garlic cloves finely grated.
- dissolve beef cubes in 1 and half cups of water and then add to the frying pan.
- Add mushrooms and cook until soft.
- mix in 4 tablespoons of tomato sauce and 3 table spoons of dry sherry.
- Lower heat and simmer for 1 to 1 and half hours.
Serving:
- After strogonoff has cooked, add in 3 tablespoons of sour cream (more sour cream can be added until your reach your desired taste)
- Serve on a plate of rice or softly cooked pasta.
Notes:
- Above ingredients serve approximatley 4 – 6 depending on serving size. To serve more people double all ingredients except for the garlic & sour cream.
- left overs can be frozen to make easy microwave dinners.
- If during cooking strogonoff becomes too thick add extra water.
