Recipe Mama

Slowcooker Lentil Soup June 7, 2009

Filed under: Slow cooker Meals,Soups — obsidian @ 8:22 am
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obsilentilsoupNot so pretty to look at I admit, but tasty

 

Ingredients:
1 c dried green lentils
1 c chopped leek
1 bacon bone (one of the rib bits is best)
About 6 baby potatoes
1 tb ground cumin
1 c corn kernels

Method:
1). Wash and chop the potatoes into bitesize pieces. rinse the lentils.
2). Put everything except the corn into the slowcooker, with just enough water to cover the ingredients.
3). Cook on high until the potato is soft and breaking apart (about 5 hours)
4). Use tongs to remove the bacon bone, pull off any meat you can.
5). Use a potato masher to gently mash the soup. How much you wash depends on how smooth you want the soup to be. Mash just a little to make a chunky soup, or mash a lot (or even use a stick blender to puree it) if you like a smoother soup.
6). Stir in the bacon and corn into the slowcooker and turn it off. Allow to sit for about 5 minutes and then serve. Or allow to cool and spoon into containers for use later.

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Potato and Lentil Patties May 2, 2009

obsipatties1(large “Ball” patties)

Ingredients:

For the patties:
1 tin lentils
4 cups (approx) boiled/steamed potato
1/2 cup corn
1 tsp curry powder
1 tsp mixed herbs
1 tsp salt
6 rashers rindless/shortcut bacon (optional)

For breadcrumbs:
1 1/2 cups breadcrumbs (approx)
2 tb parmesan cheese
2 tb mixed herbs
1 tsp salt
1 tsp lemon pepper

Method:
Mash the potato with milk until very smooth and creamy. Chop and fry the bacon, then add all the patties ingredients together and mix well. Mix the breadcrumb mix together in a dish. Form the potato mixture into patties or balls (I find balls easier to work with) and coat with the crumbs. Spray a baking tray with olive oil, lay out the patties and spray the tops. Bake at 180ºC for about 20 mins.

obsipatties2(smaller flat patties)

 

Savoury zucchini muffins February 22, 2009

Ingredients:
150g bacon or ham (chopped)
1 small onion (chopped)
1 cup of self-raising flour
1/2 cup oil
4 eggs
1 teaspoon mustard (optional)
1/2 teaspoon paprika (optional)
2 cups grated zucchini
1 cup grated cheese

Method:
1). Lightly fry the bacon and onion.
2). In a large bowl, combine the flour, oil, eggs, mustard and paprika. Mix well.
3). Add the cheese, zuccini and (cooled) fried mixture. Stirring well to combine.
4). Pour mixture into muffin tins, and place in a preheated 200C oven until golden brown and cooked through. 15 mins for mini muffins or 20-25 mins for larger muffins.

From http://alteredcutlery.blogspot.com/2007/11/muffins.html

 

Creamy Potato Salad (with bacon & egg) December 13, 2008

Filed under: Salads,Vegetables & Lentils — obsidian @ 8:22 am
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Ingredients:
Baby Potatoes
Chives
cracked Pepper
Light sour cream
1 tsp wholegrain mustard
1 egg
lots of bacon
Bottled Potato salad dressing (Kraft)

Method:
1). Cook the potatoes like you would for potato salad (chopped into bite sized pieces, I like to leave the skin on)
2). Chop and fry the bacon. Boil and chop the egg
3). When potatoes are cool, add a mix of the other ingredients (just mixed to taste).  Use about half and half with the dressing and sour cream as the dressing.

 

Vegetable Quiche

Ingredients:
6 eggs
Spring onions, finely chopped
bacon (2 rashers), chopped
1/4 cup grated cheese
1 teaspoon cornflour
a “splash” of milk
1/4 cup of steamed broccoli
1/4 cup sweet corn
1/4 cup steamed pumpkin
1/4 cup spinach
1 sheet puff pastry
Optional – cooked diced chicken breast

 
Method:
1). Fry the bacon and spring onions. Then leave to cool.
2). Put the cornflour into a coffee mug, add the milk and stir until it is combined. Beat the eggs and milk mix together. Add whatever herbs and spices you like.
3). Add all ingredients together and stir gently, but don’t whisk it! (otherwise you’ll have too much air in the quiche and it will puff up and look bizarre
4). Line a deep flan tin with the pastry (I need to cut some of the overlap off and use it in the areas it doesn’t cover). Add the egg mix. Use a pastry brush to coat any exposed pastry with the filling mix.
5). Put this on the top shelf of the oven and bake until pastry is browned. You might need to turn the oven down towards the end to let the inside set without burning the pastry.

 

Chicken Parcels

Filed under: Meat Dishes,Pies & Bakes - Savoury — obsidian @ 7:21 am
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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.

 

Hearty potato, bacon & chicken Soup

Filed under: Soups — obsidian @ 6:07 am
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This is a recipe for a thick creamy soup. If you are not a meat eater, you can leave out the meat. I like to make a big pot of soup and freeze some.

Ingredients:
4 large Potatoes
1/2 a Medium Onion
2 Cloves Garlic
600 ml Light (Reduced fat) Cream
4 finely chopped Chicken Breasts/Thighs)
1/4 Cup Fresh Chives
4 Rashers Bacon
2 Cobs Fresh Corn (or 1 cup Frozen/Tinned Corn)
Salt and pepper to taste

Method:
1). Take the skin off the Chicken (if it has skin on), and finely chop them and the Bacon. Toss these into a large soup pot with just a touch of oil, and begin to fry these meats.
2). Finely chop the Onion, and chop the potatoes into quarters (For a faster cooking soup, cut the potato as if you were making potato salad – bite sized pieces) and add those to the pot. Continue frying.
3). Cut the corn off the cobb (or use frozen/tinned kernels). Finely chop the Garlic and chives, and add those and the corn to the pot when the meats and onion have browned (Garlic cooks quicker than Onion and you don’t want to burn it).
4). After a few moments (Don’t let the corn or Garlic burn), add approx 4 cups of water (enough to cover the ingredients), and simmer this for around 2 hours.
5). Add the Cream, Salt and pepper and simmer for about 5 minutes. I like to leave the soup with some lumps in it, rather than a pureed slop. So I make sure I leave it chunky.

When done enjoy a bowl with some nice crusty bread, and then pour the extra soup into containers to freeze or leave in the fridge for the next day (it will last a couple of days – depending on how fresh your meats and cream was).