Recipe Mama

Spinach & Riocotta Lasagne Scrolls April 19, 2013

Filed under: Pasta Dishes,Pies & Bakes - Savoury — obsidian @ 2:12 pm
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This was a recipe I saw on Pintrest.  I’ll be honest – it’s nice, but a lot of fiddly work that I’m not sure I can be bothered making again….  but here’s the recipe you can try yourself.

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Essentially it’s a bit of a fancy version of cannelloni….  The idea is that you get the lasagne sheets that are long and thin (the curly edged ones look nice), boil them until they are soft, then drain them and spread them with a mixture of spinach and riocotta – then roll them up.  You then bake these with some pasta sauce (you’ll want some on the base and top, or they will stick to the bottom)

The problems I encountered with this is that a lot of the curly edges were broken off in the pack which is annoying.  I couldn’t find a good way to let the cooked pasta drain and cool enough to handle, without it sticking together…..  it was a bit time consuming… but it was quite tasty.  I topped ours with grated tasty cheese.

An easier way to do it would be to buy the fresh pasta sheets and use those (or make your own pasta), which wouldn’t need precooking, avoiding those issues I had.

 

Sneaky Vege Lasagne March 2, 2011

Ingredients:
Milk
Flour
500g mince
1 tin lentils, drained, rinsed
1 small onion, finely chopped
Finely sliced mushroom
1 zucchini, grated
2 carrots, grated
2 cloves garlic, finely chopped
2 tins crushed tomatoes
Parmesan cheese
Pasta Sheets (Home made or bought)
grated tasty cheese
herbs (Fresh if possible – eg basil, oregano, chives, parsley)
1/2 tsp curry powder
1/2 tsp cumin
1 tsp salt
1/2 tsp pepper
2 tablespoons tomato paste
1 heaped tablespoon cornflour
1 heaped tablespoon gravy powder
Lasagne sheets

Method:
1). Brown the mince and onion, then add the garlic and mushroom. When the garlic has cooked, pour in the tomato, herbs, spices, carrot, lentils and zucchini and allow to simmer for about 15 mins. Mix together the cornflour and gravy powder with about half a cup of water, and pour this into the mince mixture, and stir until it thickens.
2). In another saucepan, add the milk – or use a few tablespoons of milk powder with water (I don’t know how much, maybe 4-5 cups?) to about 1/2c flour and stir well to make a white sauce. Bring to the boil to thicken. If it’s not thick enough, add more flour (mixed with a little water, then pour that in), or if it’s too thick, add more milk or water. Add a sprinkle of nutmeg, Salt and pepper, and Parmesan cheese to taste (About 3 tablespoons of powdered/dried stuff). When thickened, leave to cool slightly.
3). Get your lasagne dish (Any flat casserole dish or baking pan will do), and make a layer of meat sauce, then a layer of white sauce, then place your pasta sheets on top to form another layer. Repeat until you run out of ingredients, or your pan is full.
4). Make sure the final layer is a white sauce one. Cover with aluminium foil.
5). Place this into a hot oven to bake for about 45 mins. Remove the foil and scatter grated cheese on top, then return to the oven for about 5 mins to let the cheese melt (I normally turn the oven off and let the residual heat do it)

I like to put a baking tray under my Lasagne dish, to catch anything that overflows … the tray catches this and is easier to clean than the oven.

 

Bolognaise Sauce (in bulk) January 7, 2009

Filed under: Meat Dishes,Pasta Dishes — obsidian @ 12:12 am
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I made up a huge pot of budget bolognaise sauce to freeze, it made about 8 2 person portions. So I thought I’d share what I did.

Ingredients:
About 500g Lean beef mince
2 large mushrooms
1/2 a red capsicum
1/2 green capsicum
1 onion
3 cloves garlic
1 zucchini
1 large carrot
4 x large (800?) g tins chopped tomatoes
1 jar (200g?) tomato paste
1/4c dried basil
1/4c dried sage
2 tsp curry powder
2 bacon stock cubes
2 tsp cumin
2tb mustard (I like seeded)

Method:
1). Brown the mince. I use a dry saucepan and add no oil.
2). Roughly chop the mushrooms, capsicum, onion, garlic, carrot and zucchini, then add to a food processor and blend so that most of it is very finely chopped. some bigger bits are ok.
3). Mix the meat and the veg mix together in a very large pot. Add the rest of the ingredients.
4). I’d intended to do it in the slow cooker, but it made too much for that, so I did half in the slow cooker for a couple of hours on high (took a while to heat it up) and half simmering on the stovetop for about an hour
5). spoon out into containers and freeze.

 

Leek & Mushroom Cannelloni December 12, 2008

Filed under: Pasta Dishes,Vegetables & Lentils — obsidian @ 8:42 am
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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.

(From http://johtsrecipes.blogspot.com)

 

Chicken & Bacon Pasta

Filed under: Meat Dishes,Pasta Dishes,Quick meals — obsidian @ 8:33 am
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Ingredients:
1/2 medium Onion
1 Clove Garlic
Fresh Chives, Parsley and Basil (to taste – I’d use about 1/8 – 1/4 cup total, mostly chives)
2-3 large Mushrooms (depending on size)
4 Rashers Bacon
1 Chicken Breast or 2 Chicken thighs
Plain Flour
Milk or Evaporated milk (about 1-2 cups)
Salt and pepper to taste
Cheese (optional – I’d use 2 low fat cheese slices)

Method:
1). Put the Pasta on to boil.
2). Chop the Bacon and Chicken into bite sized pieces. Finely chop the onion and garlic.
3). Fry the Bacon and Chicken until about half cooked. Add the Onion and fry until Chicken and Onion are browned. Add the Garlic, Mushrooms and herbs. Fry these until starting to brown.
4). In another pan add milk to about 2 tablespoons of flour, and blend to remove lumps. Bring this to the boil, stirring frequently to make a white sauce.
5). When thickened, add cheese and fried ingredients. Add salt and pepper to taste.
6). Either serve this poured over pasta, or mix the pasta through then serve.

Variation
Instead of milk and cheese, you can use a tin of evaporated milk (The “Light & Creamy”) one. Which gives a creamy taste

 

Bolognaise

Filed under: Pasta Dishes — obsidian @ 8:28 am
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Ingredients:
1/2 medium Onion
1 -2 Cloves Garlic
Fresh Herbs (To taste – I like Basil, Oregano, Rosemary, Chives, Thyme and Parsley), use dried if you have to
2 Mushrooms (Optional)
Salt and Pepper to taste
500g Beef mince (or so)
1 tin chopped tomatoes
1 small tin of tomato paste
1/2 tsp curry powder (optional) *
1/2 tsp cumin powder (optional)

Method:
1). Put a saucepan on the heat, and add the mince (no oil). Fry until the mince has browned. Drain this well to remove excess fats. Finely chop the onion, mushrooms and garlic, add them (and the mince) back to the pan and fry (again, no oil) until the Onion and Garlic are cooked.
2). Add the chopped herbs, spices and tomatoes. Add Tomato paste to taste (I only like about 2 tablespoons at most). Simmer this gently for as long as you can. About 1-2 hours is fantastic!.
3). Either serve this poured over pasta, or mix the pasta through then serve

*The curry powder adds a subtle flavour that you wouldn’t recognise as curry….. you can leave it out if you don’t trust me, but you should give it a shot!

 

Curried Noodles

Filed under: Pasta Dishes,Quick meals — obsidian @ 8:25 am
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(a variation on mac & cheese)

 
Ingredients:
Pasta
flour
milk
curry powder
Cheese (a cheese slice or 1/2 cup grated cheese)
peas and corn

 
Method:
1). Boil pasta with the peas and corn (to cook them). When ready drain.
2). In a saucepan mix about 2 tablespoons of plain flour, 1/2 tsp curry powder with a cup or so of milk – to make a white sauce (Stir to get the lumps out, bring to the boil and it should thicken). and the pasta/vegies. Add some cheese to this.