Recipe Mama

Spinach & Riocotta Lasagne Scrolls April 19, 2013

Filed under: Pasta Dishes,Pies & Bakes - Savoury — obsidian @ 2:12 pm

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.


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.


Shepherd’s Pie

Filed under: Meat Dishes,Pies & Bakes - Savoury — obsidian @ 1:36 pm
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Puff Pastry sheets
Beef mince
Finely chopped onion
Finely chopped garlic
2 tb Gravy powder
Vegies (eg Corn, grated carrot, grated zucchini)
1 tin diced tomatoes
1 can lentils (or 1 cup cooked lentils)
Potato (enough for the mashed potato top)
Dried herbs (or fresh if you have them)
1 teaspoons Curry Powder
1 tsp Ground Cumin
Salt & pepper to taste


Put a saucepan on the heat and add the mince (no oil). Fry this until brown. Drain off the excess oil if there is any.   Add the onion and cook until the onion softens.   Add the garlic, then add the vegies and tinned tomatoes.  Half fill the empty tomato can and add the gravy powder, mix well then add this to the mixture along with the herbs and spices.   Allow this to simmer until the vegies are soft.  Then stir in the lentils and remove from the heat.

Allow it to cool slightly (you can use it while still warm, but its best not to be hot because it melts the pastry).  You can use this time to cook the potatoes – Peel and chop the potatoes into small cubes, boil these in water until soft.  (I tend to leave the skins on, because I cut the potato so small it doesn’t make much difference to the pie).  Drain and mash the potato well until it is smooth.  You can add butter and salt if you wish, or a little water or milk.  It should be a creamy consistency.

Grease your chosen pie making dish (I find the best thing to use is actually a spring form pan). Place the pastry into your dish.  Spoon the filling mix into the dish, then top with the mashed potato.  I sometimes like to run a fork over the potato to rough it up a little and brush the top with melted butter.

It should go in a hot oven (about 200C), cook until the potato is browning. Probably about 20 mins?


Breakfast Quiches January 19, 2013

Filed under: Breakfast,Nibblies and party Snacks,Pies & Bakes - Savoury — obsidian @ 2:03 pm


These can be whipped up pretty quickly for a nice breakfast treat.

grated cheese
bread or ham for the casing (optional)
Corn, peas and/or spinach
mixed herbs, salt & pepper (or other spices to taste)



Lightly grease a muffin tin.  If using bread as the casing, cut the crusts off and roll the bread flat, then use a cookie/scone cutter to make rounds, press these into the muffin tins.  You can also use pieces of ham for a low-carb version (ham with no splits works better otherwise the egg leaks through).  You can make them without anything in the pan, but they may stick a little more.


Mix all the ingredients together to your preferred taste.  You could add other ingredients in there – experiment to find something you like.  Bake in the oven for about 15 mins until the egg has set.


Shepherd’s Pie “Cupcakes” June 24, 2011

Make these cute little savoury cupcakes!  Just line a muffin cup with pastry, fill with your pie filling stuff, and top it with very well mashed potato, piped on with a large piping tip.  Sprinkle some dried herbs, or poppy seeds on top as “sprinkles”

You can put a few drops of food colouring in the mashed potato to colour it if you like.  I’ve added some purple carrot to the potato to make purple ones


Sneaky Vege Lasagne March 2, 2011

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

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.


Curry Puffs February 21, 2010

500g mince
1 tin lentils
1 small onion
carrot, pumpkin, sweet potato, broccoli
Curry powder, Cumin, Cardamon
Salt & pepper

Brown the mince and finely chopped onion. Drain off remaining fat/oil. Drain and rinse the lentils, then squeeze out as much moisture as possible. Chop enough vegies to make about 2 cups worth, and steam these until cooked. Mix all the ingredients together. Season with spices to taste – I never measure things, but I try 1tb curry powder, 1/2 tsp cardamon and about 1tsp cumin, and add more if you need it. Cut pastry sheets into 9 squares, put a spoonful of mixture into the centre and fold into a triangle. Pinch the seams closed. Bake at 200ºC for about 15 mins.


Cannelloni September 6, 2009

Filed under: Meat Dishes,Pies & Bakes - Savoury — obsidian @ 5:18 am
Tags: , , ,

1 small onion, very finely chopped
1 tin crushed tomatoes
1 tb mixed herbs
1 clove garlic
1 jar pasta sauce
1 carrot, grated
1 small zuccini, grated
500g mince
cannelloni tubes
Grated cheese (optional)

Fry onion and mince until cooked. Add garlic and fry until it starts to brown.  Remove from heat and add the grated veg, herbs and enough of the pasta sauce to make the mixture moist

Fill the cannelloni shells with the mince mixture. Pour a layer of the tinned tomato into an oven proof dish, lay the cannelloni ontop of this, and top with remaining pasta sauce (adding some of the tinned tomato if needed.  Cover with aluminium foil and. Bake for about 25-30 mins, until the canelloni shells have softened.  Top with grated cheese, and return to oven without the foil, for an additional 5 mins until the cheese melts.