Ingredients:
2 cups SR flour
1/2 cup chopped ham
1/2 cup grated cheese
1/4 cup finely chopped mushrooms
1 small finely chopped red capsicum
1 tablespooon finely chopped fresh parsley
125g butter, melted
1 cup (250ml) milk
1 egg, lightly beaten
1). You will need 3 x 12 hole muffin tray, or use silicone cupcake/muffin pans (you can bake it in batches). Grease these. Preheat oven to 180C
2). In a large bowl, mix together all the ingredients. Do not beat too much.
3). Spoon into the muffin tray, and cook for 15 minutes or until browned and set. Turn onto a wire rack to cool.
From woman’s weekly babies and toddlers good food cookbook
Mini Savoury Muffins January 4, 2009
Spinach & Mushroom Gravy January 4, 2009
In a very lightly oiled frying pan (or you can use a little water instead) fry 2 large mushrooms (sliced), and 2 cloves chopped garlic, about 1tb dried basil, a cube of frozen (defrosted) spinach (or about 1/2 cup fresh)… then add about 1/2c water to about 1b gravy powder add that into the pan. Stir until thick and serve.
If making gravy to go with steaks, try this…. Fry the steak in a tiny bit of oil in a frypan, then once each side is browned, remove the steaks and put them on a plate to “rest” and add about 1/4 cup water and the mushrooms etc. to the pan, stirring to allow the baked on meat juices to form a gravy. Once that water has almost gone, add the gravy powder mix, and when that has thickened add the steaks back in (with any juices), and let them simmer in there for a minute or so, stirring the gravy around so it doesn’t burn, then flip them over for another minute or so to finish cooking the other side. (I find simmering the steaks in the gravy makes a really nice moist steak with delicious gravy)
Cheesy Mushroom gravy December 13, 2008
Ingredients:
Gravy powder (Gravox)
Corn flour
2 cheese slices or 1/2 cup grated cheese
milk powder
spring onions
mushrooms
garlic
Method:
Chop mushrooms, garlic and onion. Fry these until softened (don’t let the garlic burn). Mix about a tablespoon gravy powder with about a tablespoon of milk powder and 1-2 cups water. Add herbs and spices and bring to the boil. If your gravy isn’t thick enough, add about 1-2 tablespoons corn flour to a dash of water and then add that in, that should thicken it up. Add the cheese, stir until mixed.
Serve over a nice piece of steak, or chicken, or a veal schnitzel or dip some wedges into it…. yum
Mushroom Chicken December 13, 2008
This recipe originally called for 2 cups sour cream and 3/4 cup dry white wine… but I’m going to try a version leaving those out.
Ingredients:
1 can condensed cream of chicken soup
1 can condensed cream of mushroom soup
1/2 onion, chopped
1 cup fresh sliced mushrooms
1 teaspoon crushed garlic
1/2 teaspoon salt
1/2 teaspoon ground black pepper
6 skinless, boneless chicken breast halves (or equivalent other meat)
Method:
Add all ingredients into the slow cooker, and cook on high for 4-5 hours
(Check the instructions for your slow cooker to ensure the cooking time is correct for your brand of cooker)
Adapted from a recipe posted on http://www.nappycino.com.au
Beef Stroganoff December 13, 2008
Ingredients:
1kg beef, cubed
2 cloves garlic
1 sachet continental mushroom soup powder mix
1 cup sliced fresh mushrooms
1 onion, diced
1 tin crushed tomatoes
1 tins worth of water (or beef stock)
Method:
Place all ingredients together in the slow cooker and cook on low for 6-8hrs low. You can add some cream about 15 min before serving.
If you want to thicken it up, mix 2tsp cornflour with 2tsp water and add this to the mixture.
Recipe from:
http://www.bellybelly.com.au/forums/showthread.php?t=17924
Creamy Chicken Stew December 13, 2008
Ingredients:
235ml Low Fat Evaporated Milk
1tb plain flour
4 Chicken thighs or breasts
2c sliced fresh Mushrooms
2 Potatoes, peeled and cubed
2 large Carrots, peeled and sliced
1c pumpkin, cubed
1c peas
235ml Chicken Stock
1ts mixed herbs
2 ts chopped fresh Parsley
Method:
1). In a small bowl/cup mix the flour and milk until smooth.
2). Place all the ingredients (including milk mixture), except parsley into the slow cooker
3). Cook on low for 6 hours. Add parsley just before serving. Serve with rice or pasta.
Recipe from:
http://www.bellybelly.com.au/forums/showthread.php?t=17924
Creamy Chicken Casserole December 13, 2008
Ingredients:
1 onion
4 rashers bacon, chopped
125g mushrooms, sliced
1 kg chicken, cubed
1 can cream of mushroom soup
100mls evaporated milk
Method:
1). Lightly fry the onion, chicken, bacon & mushrooms.
2). Add to the slow cooker with the milk.
3). Cook for about 6 hours.
Slightly changed from the recipe posted by Tigergirl1980
http://www.bellybelly.com.au/forums/showthread.php?t=17924
Slow cooker Beef Stroganoff December 13, 2008
Ingredients:
750g beef cut into strips
2 tb flour
2 tb oil
2 cloves garlic crushed
200g mushrooms sliced
2 onions sliced
1/4 tsp pepper
1 cup beefstock
3 tb tomato paste
300ml sour cream
Method:
1). Toss the meat in flour, then brown meat and onions in a frying pan with the oil.
2). Transfer to the Slow Cooker, then add the other remaining ingredients (except sour cream), stir well and cook on high for 4-5 hours or low for 8-10 hours.
3). 30 minutes before serving, add the sour cream. Serve with hot buttered noodles/rice.
Taken from http://members.essentialbaby.com.au/index.php?showtopic=91279&st=150
Savoury Pastry Tarts December 13, 2008
Vol-au-vents are those pastry things that are like a pastry doughnut with filling in the middle. Normally you either buy Vol-au-vent cases, or make your own. Buying them is easy, but they have a lot of pastry (so are more fattening), and every time I see them in the supermarket, some cases are always broken.. making your own is tedious (to say the least) as you have to cut rings out of pastry and lay them ontop of eachother on one circle) to form the case. This way is a cheater’s way of making a similar thing, that is slightly less fattening as it has less pastry
Ingredients – Salmon & Corn:
Puff Pastry sheets
Corn
Garlic
Onion
1 tin smoked salmon (generic brand is fine)
Milk
2 tablespoons (approx) Plain flour
cheese (optional)
Curry powder
Salt and pepper
Method:
1). Get your frozen pastry out and let it defrost while you make the filling.
2). Put about 2 tablespoons of flour into a saucepan, and add about 1-2 cups of milk, mix well to remove lumps, and bring this to the boil. It should thicken nicely. Your white sauce shouldn’t be too runny, or when people eat the pies, the filling will oooze out and burn them on the chin…. not nice…
3). Fry garlic an onion until soft.
4). Add the (drained) salmon, corn and Garlic and onion. You can add a touch (1/2 teaspoon) curry powder if you like, and cheese too if you like. Season to taste with the salt and pepper.
5). Allow it to cool (you can use it while still warm, but its best not to be hot).
6). Cut pastry sheets into 9 squares and place each square into a lightly greased muffin tin. The corners will poke up – leave them (it makes little “handles” to hold onto when they are cooked). Fill the pastry cases with the mixture and bake at about 200C for around 15 minutes, until the pastry has cooked.
Ingredients – Chicken & Mushroom:
Puff Pastry sheets
Garlic
Onion
3 large mushrooms
1 chicken breast (or 3 thighs) cut into very small pieces
Milk
2 tablespoons (approx) Plain flour
cheese (optional)
Salt and pepper
Method:
1). Get your frozen pastry out and let it defrost while you make the filling.
2). Put about 2 tablespoons of flour into a saucepan, and add about 1-2 cups of milk, mix well to remove lumps, and bring this to the boil. It should thicken nicely. Your white sauce shouldn’t be too runny.
3). Fry chicken and mushrooms until chicken starts to brown, add garlic an onion, fry until soft.
4). Add the chicken mix to the sauce and cheese too if you like. Season to taste with the salt and pepper.
5). Allow it to cool (you can use it while still warm, but its best not to be hot).
6). Cut pastry sheets into 9 squares and place each square into a lightly greased muffin tin. The corners will poke up – leave them (it makes little “handles” to hold onto when they are cooked). Fill the pastry cases with the mixture and bake at about 200C for around 15 minutes, until the pastry has cooked.
Chicken & Veg Parcels December 13, 2008
This is basically a “freeform pie” – rather than using a pie dish, you just slop the ingredients onto the sheet of pastry and wrap it up.
Ingredients:
3 chicken thighs (skinless)
3 small-medium sized mushrooms
1 clove garlic
1 small onion, finely chopped
Pinch of assorted spices (mixed herbs, cardamon etc.)
1c grated cheese
1/2 cup spinach (I use 2-3 cubes of [defrosted] frozen stuff)
handful of peas and corn
1/2 cup steamed pumpkin
1/4 cup steamed broccoli
1/2 cup steamed eggplant
1 sachet of cream of mushroom cup-a-soup
Sheets of puff pastry
Method:
Fry the meat, onion, garlic and mushrooms. Mix the mushroom cup-a-soup with about 1/2 a cup of water and pour over the meat. Add rest of ingredients together. Make sure your mixture is not too runny.
Scoop the mixture onto a sheet of pastry and fold the corners over to make a sort of envelope. Make sure the pastry overlaps well so that it will seal and the filling will not leak out. (You can make 4 small parcels by cutting the pastry into 4, or make one large one from a full sheet)
Then flip it over so the seams are down on a greased tray, and poke an airhole in the top. You can brush the pastry with beaten egg and sprinkle with sesame or poppy seeds and herbs.
Cook in a hot oven (200ºC ) until the pastry is cooked…. about 15-20 mins.
Chicken & Rice Parcels December 13, 2008
This is basically a “freeform pie” – rather than using a pie dish, you just slop the ingredients onto the sheet of pastry and wrap it up.
Ingredients:
3 chicken thighs (skinless)
5 small-medium sized mushrooms
1-1.5 cup cooked basmati rice
1 clove garlic
Pinch of assorted spices (mixed herbs, cardamon etc.)
1c grated cheese
spinach (I used 2 cubes of [defrosted] frozen stuff)
handful of peas and corn
1 sachet of cream of mushroom cup-a-soup
splash of milk to make it liquidy enough
Sheets of puff pastry
Fry the meat, garlic and mushrooms. Mix the mushroom cup-a-soup with about 1/2 a cup of water and pour over the meat. Add rest of ingredients together.
Make sure your mixture is not too runny.
Scoop the mixture onto a sheet of pastry and fold the corners over to make a sort of envelope. Make sure the pastry overlaps well so that it will seal and the filling will not leak out.
Then flip it over so the seams are down on a greased tray, and poke an airhole in the top. You can brush the pastry with beaten egg and sprinkle with sesame or poppy seeds and herbs.
Cook in a hot oven (200ºC ) until the pastry is cooked…. about 15-20 mins.
Chicken Parcels December 13, 2008
This is basically a “freeform pie” – rather than using a pie dish, you just slop the ingredients onto the sheet of pastry and wrap it up.
Ingredients version #1:
2 chicken breasts
4 rashers eye bacon (optional)
2 large mushrooms (or 4 smaller ones)
1 sachet cream of mushroom cup-a-soup
2 cubes of frozen spinach (or 1 cup fresh)
1/4 cup frozen corn
1/4 cup frozen peas
Cheese (tasty)
pastry
Method:
Fry the meats and mushrooms. Mix the mushroom cup-a-soup with about 1/2 a cup of water and pour over the meat. Add defrosted vegies. Mix all together. Make sure your mixture is not too runny. Cut a slice (about 1/2cm thick) of cheese and lay it diagonally on the pastry sheet.
Scoop the mixture onto a sheet of pastry and fold the corners over to make a sort of envelope. Make sure the pastry overlaps well so that it will seal and the filling will not leak out. (You can make 4 small parcels by cutting the pastry into 4, or make one large one from a full sheet)
Then flip it over so the seams are down on a greased tray, and poke an airhole in the top. You can brush the pastry with beaten egg and sprinkle with sesame or poppy seeds and herbs.
Cook in a hot oven (200ºC ) until the pastry is cooked…. about 15-20 mins.
Roast Beef/Lamb December 13, 2008
Ingredients:
Leg of Lamb or Beef Roast
2 -3 cloves Garlic (good sized ones)
1 Onion
Fresh Basil
Fresh Rosemary
Fresh Parsley
4 Mushrooms
1 teaspoon wholegrain mustard
2 – 4 teaspoons gravy powder
Salt and pepper (I like cracked pepper)
Capsicum (optional – I don’t put it in, I hate it, but it would be nice for those who like it)
Potatoes
Pumpkin
Zucchini
Carrot
Corn
(any vegies you like)
Yorkshire Pudding makings
Method:
1). Take your hunk of meat and place it in a roasting dish. Large enough for your roast, plus extra room. Using a sharp knife, stab about 2 cm into the meat in a few places, and place into each of these holes a halved (or quartered if they are large) peeled Garlic clove. You could poke herbs and things into this hole too if you like. It lets the flavours infuse into the meat.
2). Smear the top of the roast with the mustard, sprinkle chopped fresh herbs over the top (you can use dried if you have nothing else).
3). Slice the onion (I leave them in rings) and the mushroom, and scatter those over the meat and into the pan. Add water to the pan to fill up to about 2cm.
4). Put the lid on (or cover with foil if your pan has no lid), and put this into a low-medium oven (say about… 150C maybe?), for as long as you can. I like to go about 3-4 hours at about 100C….
5). Take care of your roast. Don’t just leave it alone, every 20 mins or so, baste the meat, by getting a large spoon and spooning the liquid in the pan back over the meat. This stops it drying out.
6). About an hour before you are ready to eat it, Peel (if you wish, I often don’t bother), and chop into halves or quarters (depending on the size) your potatoes. Cut the pumpkin about the same size.
7). Remove the roast from the oven, and carefully pour off (and keep) the water. You might like to keep the mushrooms and stuff with the water, otherwise they will burn in the next phase.
8). If you can, spoon off the top layer of the water you saved from the roasting pan. This should have lovely juices and some oil. Put this in the bottom of the baking dish.
9). Toss into the dish the Potatoes and pumpkin. Make sure they are coated in the oil/water mix. If for some reason your roast didn’t give you any oil, you might need to give the vegies a bit of a spray with oil so stop them sticking to the bottom.
10). Put this back into the oven, but this time without the lid, and turn the oven up to about 180C. You’ll need to turn the vegies over half way through, and you might like to do the same for the roast – or one side will go very dry. You can continue to baste it (not too much liquid), with the stuff you poured off, or is remaining in the pan.
11). About 20 mins before you want to eat, Put some Zucchini into the roasting pan. I cut mine in half, then cut those halves into 4 lengthways. Also put on your Yorkshire Puddings.
12). Then start to get your other vegies happening (I use a steamer on the stove top for things like the broccoli, corn etc.)
13). Use the water you poured off the roast as your gravy base (add a bit of water mixed with gravy powder). Leave the onion bits and everything in there. You can add some more fresh herbs to this, as the ones you added before will have browned and wilted.
14). When everything is ready, serve.
I like to leave the garlic in the roast, and just slice the meat. The roasted garlic has a more nutty flavour than the usual garlic one, so is quite mellow enough that it is nice when you bite into your meat piece and find the garlic. If your guests hate garlic, or you think they might, when cutting the meat, just flick out the garlic cloves (they will be mushy) and discard (or eat them yourself)…
Chargrilled Steak and Vegies December 13, 2008
Ingredients:
Small amount of oil
herbs/spices
Steak
Potato
Pumpkin
Zucchini
Broccoli
Sweet Corn
Optional mushroom gravy:
Mushrooms
Spring Onions
Capsicum
Method:
1). Wash or peel the potato. Cut the potato into slices (fairly thin – about 1/2 a cm thick). Cut pumpkin into similar sized slices. Put these in a saucepan of boiling water/steamer until soft. Chop the Zucchini into slices twice as thick as the potato, and simmer those until they start to soften. Drain these vegies well and put them to the side.
2). Mix the oil and the herbs/spices together. You could add some garlic if you like.
Depending on how well done you like your steak, or how thick it is…. you might need to put the vegies on the grill first, or the meat. I like well cooked vegies and a medium rare steak… so this is how I do it:
3). Lightly brush the pumpkin with the oil mix. Put the pumpkin on the grill. Do the same for the potato. You need to do this carefully, as the soft potato and pumpkin will break up easily. Lastly, add the zucchini.
4). Add the meat to the grill. (no need to brush with oil). Put the broccoli and corn on to boil/steam.
4b). If making the mushroom sauce… chop ingredients (the “optional” ones). and fry them lightly. Add gravy powder and water, and let this simmer. Add herbs/spices to season. Put some peas, corn etc. into a steamer or pan of water to cook.
5). When you think that side is done, brush with oil and flip them over. I don’t know how long that will take… it depends on how well you like them cooked. Just remember if you lift it up and put it back down… you’ll ruin that cool stripy effect Wink
6). When both sides are done, drain the vegies, add everything to the plate (in a decorative fashion of course) and top with your optional gravy….. yum!
If your grill isn’t big enough for putting everything on, you might like to have the oven on at about 60C and do the vegies first, put them on a plate/tray in the oven with foil on top and keep them warm. Or you can do the meat first and put that on a plate with alfoil on and let it sit while you do the vegies.
Meatloaf December 13, 2008
Ingredients:
500g beef mince
2 stale bread slices – broken up into breadcrumbs
half a large zucchini (grated)
a carrot (grated)
Peas and corn
mushrooms
Salt and pepper
1 egg
herbs and spices
a dash of sweet chilli sauce
Couple of teaspoons tomato paste
about 1/2 a teaspoon of wholeseed mustard
1 clove garlic (finely diced)
a small onion (finely diced)
1c cheese (optional)
glaze:
tomato sauce
sugar
Method:
1). Brown the onion and garlic. Then combine all the ingredients in a bowl (minus the glaze ingredients).. mix well
2). Line a loaf tin with aluminium foil or waxed baking paper and pour the mix in… flatten the top down and pack it in hard. Cover the top with foil and bake it for 1 hour at about 180 degrees. (You might want to put a tray under the loaf tin if your tin is full.. to catch drips)
3). After an hour, take the meatloaf out and place it on a rack (cake cooler etc.) ontop of a tray. Mix together the glaze ingredients and coat the meatloaf with this. Pop it back in the oven until this goes dark brown (15 mins or so?).
I serve mine sliced with mashed potato and other vegies….
Steak with mushroom gravy December 13, 2008
Ingredients:
Steaks
Mushrooms
Spring Onions
Capsicum (optional – use red, it looks nicer)
Cracked pepper
1 small clove of Garlic
Gravy powder (“gravox” etc.)
Corn flour
Optional – fresh herbs such as chives, basil, oregano, thyme and rosemary.
whatever vegetables you want to serve this with.
Method:
1). In a frying pan, place a little oil and then put the pan on to get hot. Place the steak into this hot pan and cook for about a minute on each side – just until they have browned. You aren’t cooking them, just sealing the sides.
2). Take the steaks out and place on a plate to “rest”
3). Chop the onion, capsicum, mushrooms and garlic. Place all but the garlic into the pan and fry until just starting to brown, add the garlic and fry until everything browns.
4). Add about a teaspoon of gravy powder to a coffee mug and add some water (about half a cup) and mix well. Pour this (plus 1 extra cup of water) into the frying pan. Add any of the fresh herbs you like (chopped)
5). Place the steaks back into the pan of gravy, and simmer these for your desired amount of time. If you like your steaks “medium”, this will be quicker than if you like them “well done” for example. I think steaks are best when they are just slightly pinkish in the centre, but some people prefer them totally cooked through and some people prefer them still bleeding. It is up to you.
have your vegies on cooking
6). When your steaks are done to your personal tastes, take them out and place them on the plate, with any vegetables you made, and add about a teaspoon of corn flour to a few tablespoons of water – mix well and then add this to the gravy. Mix it through. bring to the boil and it should thicken. Pour this over your steak and vegetables if you desire. You can add a little cheese to this gravy to make a cheesy mushroom gravy
Chicken & Mushroom Layer Bake December 13, 2008
Ingredients:
Chicken (breasts or thighs)
Bacon
Onion
Potato
Garlic
Mushrooms
Can of cream of chicken or cream of mushroom soup
Cheese (optional)
Herbs & Spices to taste
Method:
1). Lightly fry the leek, bacon and garlic.
2). In a baking dish pour enough of the soup to cover the bottom of the dish.
3). Slice the chicken breasts in half along them to make 2 thinner pieces and lay them out on the soup in one layer. Thighs probably won’t need this as they won’t be as thick
4). Slice the potato (peeled or unpeeled) and lay the slices ontop of the chicken layer in a single layer.
5). Sprinkle a good covering of the fried stuff on top of the potato layer. If you want to have cheese, sprinkle a layer of cheese ontop of this.
6). Slice mushrooms and lay those out in a single layer on the cheese/bacon layer.
7). Then add a thin layer of the soup mix, then lay another layer of sliced potato, followed by another layer of fried stuff, then top more soup to completely cover the top, sprinkle more cheese ontop if you wish.
Cover with foil (or a lid) and bake at about 150C for about 30 mins, then remove the foil/lid and let it cook for another 10-15 mins to crisp the top a little.
Creamy Chicken & Pumpkin Risotto December 12, 2008
Ingredients:
2-4 Chicken Thigh fillets (skin off)
1/4 cup (approx) spring onions (chopped)
2 large Mushrooms
1 cup raw Arborio Rice
2 cups of hot water
2 Bacon stock cubes
2 cups (approx) milk
2 low fat cheese slices
1 cup (approx) steamed pumpkin and broccoli (mostly pumpkin)
Method:
1). Chop and fry the chicken until browned.
2). Add the Spring onions and mushrooms (thinly sliced) and fry until the chicken is browning/mushrooms are soft.
3). Add the raw rice and stir until the rice is warmed. Add the bacon stock cubes to the water, and pour half of this into the frying pan. Bring to the boil.
4). Add the remaining water-stock as needed and simmer while stirring. As the mixture starts to get drier (the rice absorbs the liquid) keep adding up the milk.
5). When the rice is softening, add the vegetables and cheese.
6). Keep stirring and adding more milk until the rice is cooked (soft). Then serve.
(I usually get itto the point when it’s just slightly undercooked, then cover it with a lid, turn the heat off and get the plates out and stuff and its ready by the time I serve about 2-3 mins later)
Chicken & Mushroom Risotto December 12, 2008
Ingredients:
2-4 Chicken Thigh fillets (skin off)
1/4 cup (approx) spring onions (chopped)
4-6 Mushrooms
1 cup raw Arborio Rice
2 cups of boiling water
2 Bacon stock cubes
2 cups (approx) milk (I use milk powder in boiling water)
2 low fat cheese slices
Some spinach – about 1/4-1/2 cup (I use the frozen spinach cubes)
1 sachet of cream of mushroom cup-a-soup (optional)
Method:
1). Chop and fry the chicken until browned.
2). Add the Spring onions and mushrooms (thinly sliced) and fry until the chicken is browning/mushrooms are soft.
3). Add the raw rice and stir until the rice is really well warmed. Add the bacon stock cubes to boiling water, and pour half of this into the frying pan. Let the mixture boil/bubble while stirring.
4). When the water has mostly evaporated off, add the remaining water-stock and simmer while stirring. As the mixture starts to get drier (the rice absorbs the liquid) keep adding the 2 cups milk a little at a time.
5). I add a mushroom cup-a-soup, but you can leave that out
6). Keep stirring and adding more milk or water until the rice is cooked (soft). Then serve.
Leek & Mushroom Cannelloni December 12, 2008
Ingredients:
1 large leek
1 medium onion
olive oil for frying
125g (4 oz) mushrooms, very finely chopped
125-175g (4-6oz) cheese, grated
1 small onion, very finely chopped
400g can tomatoes
1 vegetable stock cube
300 ml (1/2 pint) hot water
a dash of vegetarian worcheshire sauce
cannelloni tubes
Method:
Chop leek and medium onion very finely, and fry them in a little olive oil until soft. Add cheese and mushrooms, and cook until the cheese has melted. Allow to cool.
Fry the small onion in a little olive oil until brown. Add tomatoes and the stock cube mixed with hot water and worcheshire sauce, mixing well. Simmer until mixture has reduced by half.
Fill the cannelloni shells with the leek and cheese mixture. Pour a little of the tomato mixture into an oven proof dish, lay the cannelloni ontop of this, and top with remaining sauce. Bake for about 25-30 mins.
Mushroom & Eggplant Cannelloni December 12, 2008
Ingredients:
Eggplant
Spinach (about 1/4 cup chopped fresh or defrosted frozen)
Mushrooms
Tub of Riocotta cheese
Canneloni shells
Jar of spaghetti sauce
Tin of evaporated milk
1 Avocado
1c grated cheese
Salt and pepper
1/4 ts Cardamon
1c grated cheese extra
Method:
1). Slice eggplant (I only used about 1/4 of a huge one, you can use more), brush with oil and place on a tray in the oven to roast a little.
2). Finely chop mushrooms, add to a mixing bowl with the spinach, cheese, scooped out avocado and spices.
3). When eggplant is browned, chop (or rather smoosh) into small pieces and add to the mix. Make sure mixture is well combined.
4). Mix the pasta sauce with the evaporated milk (I used a whole jar of sauce and about half a tin of milk), and pour about 1/4 of this into a baking dish to cover the bottom.
5). Fill the cannelloni cases with the mushroom mixture (a fork works well as you can poke it down), and place them in the sauce filled dish… allow a small space between the cannelloni. Once the dish is filled with one layer of cannelloni, put the remaining sauce mix over the top to cover.
6). Bake about 10 mins, then top with grated cheese if you wish and put in for another 10 mins.
Mushroom Bolognaise Sauce (Vegetarian) December 12, 2008
Ingredients
1 large onion, very finely chopped
400g or 3 1/2 cups mushrooms
1 large garlic clove, crushed
425g can tomatoes
4 tablespoons red wine
4 tablespoons tomato paste
1 teaspoon dried basil or mixed herbs
1 teaspoon pitted and sliced olives (optional)
salt and pepper to taste
Method:
Fry the onions for 5 minutes in a covered frying pan. Add finely chopped mushrooms and garlic, then allow to fry another 5 minutes, stirring often.
Mix in the tomatoes, wine, tomato paste and herbs, and simmer for 25-30 minutes. Season with salt and pepper to taste. Serve over pasta (suitable for freezing)
