Pasta sauce (raguletto, dolmio etc. or homemade)
2 chicken breasts/thighs
handfull of mozzarella cheese
1). Place chicken in a small baking dish. Cover with pasta sauce. Make sure the chicken is well coated – especially the bottom (or it will burn to the dish).
2). Bake this in the oven for around an hour (I like to cover the dish with aluminium foil).
3). Boil/steam some rice to serve it on. Or get some vegies cooking
4). Just before you are going to serve it, add the cheese to the top of the dish, and put it back in the oven – uncovered. Cook until the cheese browns.
5). Serve on top rice, or with vegies spooning the extra sauce over the top if you like.
Baked Chicken in Pasta Sauce December 13, 2008
1/2 a small onion – finely chopped
1 small clove of Garlic – finely chopped
carrot – grated
herbs and spices to taste
Mashed potato to serve with
1). In a saucepan fry the mince (without any oil, just a dry pan) until it has browned. Add the onion and fry until it is soft, then add the garlic and fry until it starts to brown.
2). Add about 2 cups of water, carrot, peas and corn. Plus any spices you want to add. Bring this to the boil
3). In a coffee mug, add about 2 tablespoons of gravy powder and enough water to mix into a paste. Add this to the pot.
4). Simmer this for as long as you like. At least until the carrot is soft. Serve by slopping it on a plate (it will be very liquidy – so if you have those flatter soup bowls, they are perfect) with mashed potato. I like to pour some mint sauce over mine.
If you want to thinken it, add some corn flour. Mix about 2 teaspoons of cornflour with about 2 tablespoons of water and blend well. Add this to the mince mix and bring to the boil. This should thicken.
You can use this as a pie filling, or put it in a baking dish and top with mashed potato and bake until the potato browns.
Chicken (breasts or thighs)
Can of cream of chicken or cream of mushroom soup
Herbs & Spices to taste
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.
I add bacon, but you could easily leave it out for a vegetarian dish
1 cup chopped onion
3 rashers bacon (optional)
2 medium zucchinis, grated
1 carrot, grated
1 cup grated cheese
1 cup Self Raising flour
5 beaten eggs
Salt and pepper to taste
chopped herbs to taste
1). Fry onion and bacon (you could add garlic if you like – I would)
2). Combine other ingredients and pour into a greased baking dish.
3). Bake at 180C for 30-40 minutes (Until golden brown on top). Test it like a cake to make sure the insides are not doughy.
Vegetable Slice November 16, 2008
3 medium zucchini grated
1 sweet potato sliced finely and steamed
1 capsicum chopped finely
2 carrots grated
1 onion chopped finely
1 clove garlic, finely chopped or crushed
3 rashers bacon chopped finely (omit for vegetarian)
1 cup grated cheddar cheese
1 cup self-raising flour
1/2 cup olive oil
salt & pepper to taste
1). Preheat oven to 180°C and grease and line a baking dish/slice tray.
Lightly fry the bacon, garlic, onion and capsicum
2). In a large bowl, mix together the vegetables, fried items from above, sifted flour, oil, cheese, eggs and the salt and pepper. Mix well.
3). Pour into a prepared dish and bake for 30 mins, or until browned
(From – http://www.phpbber.com/phpbb/viewtopic.php?t=140&mforum=yummystuff)
4 cups shredded potato
1/4 cup finely chopped onion
1 clove garlic
4 rashers bacon finely chopped
1 cup grated cheese
1 can Light & Creamy Evaporated Milk
1 large egg, lightly beaten
1 teaspoon salt
1. Preheat ove to 350° F.
2. Fry the onion, bacon and garlic together until onion is soft.
3. Layer the ingredients into a greased baking dish, in the following layers:
Half the potatoes
Half the onion and bacon mixture
Half the cheese
Rest of potato
Rest of onion/bacon
Rest of the cheese
4. Combine the milk, egg and salt and pour this over the layered mixture.
5. cover with lid or aluminium foil and bake for 50-60 mins, then take the lid off and bake an additional 5 minutes until golden brown on top.
(Tweeked from the recipe found at http://www.verybestbaking.com/recipes/detail.aspx?ID=29566)