Serves 4
1 large head of cauliflower
1 tsp mustard
300g cream cheese
4 tbsp cream
1 egg
1 cup cheese
Steam or boil cauliflower until stems are starting to soften. Mix together cream cheese, mustard egg and cream. Stir in cauliflower, season and top with cheese. Bake until golden and crisp on top.
Wednesday 20 April 2011
Tuna melt
Serves 4
2 tins tuna in olive oil, drained
4 tbsp mayonnaise
4 tbsp creme fraiche
1 head broccoli
1 cup grated cheese
Cut broccoli into florets and chop the tender parts of the stem. Lightly steam until just beginning to soften (about 5 minutes). Mix the mayonnaise, tuna and creme fraiche in an oven proof dish and fold in broccoli. Top with cheese and bake until the cheese is melted and golden.
2 tins tuna in olive oil, drained
4 tbsp mayonnaise
4 tbsp creme fraiche
1 head broccoli
1 cup grated cheese
Cut broccoli into florets and chop the tender parts of the stem. Lightly steam until just beginning to soften (about 5 minutes). Mix the mayonnaise, tuna and creme fraiche in an oven proof dish and fold in broccoli. Top with cheese and bake until the cheese is melted and golden.
Friday 15 April 2011
Pasta-free lasagna
Makes 9 servings
800g minced beef
8 large eggs
1 cup passata/jarred tomato sauce
1 onion, chopped
1/2 cup red wine
1 slice bacon, chopped
4 tsp garlic powder
1 tub ricotta
1 tub cream cheese
2 cups grated cheese (I tend to use a mixture of mozzarella and Parmesan)
Beat 6 of the eggs and add a splash of water. Make into 3 large omelets and set aside. These act as the pasta layers. Fry the onion and brown the beef and bacon. Add the tomato sauce and red wine. Reduce to a thick sauce and season to taste. Beat together the ricotta, remaining eggs and cream cheese. Add the garlic powder. Spread a layer of the cheese mix in the bottom of an oven proof dish and put one of the omelets on top. Add a layer of meat sauce and continue layering until you've used up your egg 'lasagna'. End with a layer of cheese mix. Top with grated cheese and bake until the cheese is golden.
800g minced beef
8 large eggs
1 cup passata/jarred tomato sauce
1 onion, chopped
1/2 cup red wine
1 slice bacon, chopped
4 tsp garlic powder
1 tub ricotta
1 tub cream cheese
2 cups grated cheese (I tend to use a mixture of mozzarella and Parmesan)
Beat 6 of the eggs and add a splash of water. Make into 3 large omelets and set aside. These act as the pasta layers. Fry the onion and brown the beef and bacon. Add the tomato sauce and red wine. Reduce to a thick sauce and season to taste. Beat together the ricotta, remaining eggs and cream cheese. Add the garlic powder. Spread a layer of the cheese mix in the bottom of an oven proof dish and put one of the omelets on top. Add a layer of meat sauce and continue layering until you've used up your egg 'lasagna'. End with a layer of cheese mix. Top with grated cheese and bake until the cheese is golden.
Breakfast casserole
The kids love this hot or cold. I think I actually prefer it cold. Lovely with some ketchup or salsa on the side.
Makes 9 servings
450g pork mince
6 eggs
200g cream cheese
1/2 tsp garlic powder
1/2 cup double cream
1 cup grated cheese
Spread the mince over the bottom of a large casserole dish. Beat together the eggs, cream cheese, garlic powder and cream. Pour over the mince and top with the cheese. Bake for about half an hour, until the eggs are set and the meat cooked.
I usually make this in the evening when I'm doing dinner as the kids are not prepared to wait in the mornings!
Makes 9 servings
450g pork mince
6 eggs
200g cream cheese
1/2 tsp garlic powder
1/2 cup double cream
1 cup grated cheese
Spread the mince over the bottom of a large casserole dish. Beat together the eggs, cream cheese, garlic powder and cream. Pour over the mince and top with the cheese. Bake for about half an hour, until the eggs are set and the meat cooked.
I usually make this in the evening when I'm doing dinner as the kids are not prepared to wait in the mornings!
Lamb meatballs with herby gravy
This is a seriously rich and tasty dish! Goes equally well with pasta, mashed potatoes or over veg.
Serves 4
400g minced lamb/mutton
4 slices un-smoked bacon
2 cloves garlic
2 spring onions
1/2 tsp ground cinnamon
1/2 pint (10 fl oz) beef (or other) stock
4 tbsp fresh dill or parsley, finely chopped
4 fl oz double cream
1 large egg yolk
Put the mince, bacon, garlic, onions and cinnamon in the food processor and blend until nearly smooth. Using wet hands form the mixture into meatballs. Brown the meatballs in batches in the cooking fat of your choice. Place into an oven proof dish with a lid. Pour the stock into the frying pan and bring to the boil, stirring to dislodge the tasty bits on the bottom. Pour the stock over the meatballs, cover and place in the oven. Bake for 40 minutes. Remove the meatballs from the stock and keep warm. Pour the stock into a pan and simmer to reduce by about a half. Beat the egg yolk and herbs into the cream. Season. Take the stock pan of the heat and stir in the cream mixture. Heat over a very low flame for about 10 minutes until the mixture thickens. Don't' allow to boil. Pour over the meatballs and serve.
Serves 4
400g minced lamb/mutton
4 slices un-smoked bacon
2 cloves garlic
2 spring onions
1/2 tsp ground cinnamon
1/2 pint (10 fl oz) beef (or other) stock
4 tbsp fresh dill or parsley, finely chopped
4 fl oz double cream
1 large egg yolk
Put the mince, bacon, garlic, onions and cinnamon in the food processor and blend until nearly smooth. Using wet hands form the mixture into meatballs. Brown the meatballs in batches in the cooking fat of your choice. Place into an oven proof dish with a lid. Pour the stock into the frying pan and bring to the boil, stirring to dislodge the tasty bits on the bottom. Pour the stock over the meatballs, cover and place in the oven. Bake for 40 minutes. Remove the meatballs from the stock and keep warm. Pour the stock into a pan and simmer to reduce by about a half. Beat the egg yolk and herbs into the cream. Season. Take the stock pan of the heat and stir in the cream mixture. Heat over a very low flame for about 10 minutes until the mixture thickens. Don't' allow to boil. Pour over the meatballs and serve.
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