Recipe Mama

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.

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

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.


Filo Vegetable Strudel

1 Large eggplant
1 red capsicum
3 Zucchini
6 sheets filo pastry
50 g baby spinach leaves
60g feta cheese
Olive oil (or olive oil spray)

1. Preheat oven to 190c.
2. Slice the eggplant and sprinkle the slices with a little salt and leave to dry on paper towels for 30 minutes. Pat dry with paper towels to remove excess moisture and salt.
2. Slice the capsicum into quarters or halves and place them skin side up under a hot grill for 10 minutes, or until the skin blackens. Peel the blackened skin off and discard it.
3. Slice zucchini lengthwise. Brush or spray the eggplant and zucchini with olive oil and grill for 5-10 minutes or until golden brown.
4. Brush or spray one sheet of filo pastry at a time with olive oil, then lay them on top of each other. Place half the eggplant slices down the centre of the pastry, then add a layer of zucchini on top of this, then a layer of capsicum, spinach and feta cheese. Repeat the layers until you have used up all the vegetables and cheese.
5. Fold over the ends of the pastry, then roll the pastry and vegetables up to form a log shape. Brush or spray the pastry lightly with oil and place on greased baking tray.
6. Bake for 35 minutes, or until golden brown.

(From Freyja on


Mushroom & Eggplant Cannelloni December 12, 2008

Spinach (about 1/4 cup chopped fresh or defrosted frozen)
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

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.


Eggplant Lasagne

Filed under: Meat Dishes,Pasta Dishes,Pies & Bakes - Savoury — obsidian @ 7:46 am
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Brown mince and add a bottle of tomato pasta sauce or use home made bolognaise. I also like to add extra mixed herbs… crumble in a bacon stock cube, some salt and pepper and mix 2 tablespoons of cornflour with a splash of water, mix until not lumpy and add to the sauce mix to thicken it.

Slice eggplant, place on an oil sprayed tray, spray the top and bake in the oven for a few minutes (until it softens or looks a bit brown), flip and do the other side for a minute or so.

Put about 3tb plain flour in a saucepan and a dash of milk, mix (and keep adding milk) until you get a thin paste with no lumps, then add about 3 cups of milk, about 1/2 teaspoon of nutmeg, a pinch of salt and some parmesan cheese (or normal grated cheese is fine)…. bring to the boil to thicken it.

Then assemble the lasagne with 1 layer meat, one layer eggplant slices, one layer white sauce, one layer pasta, one layer meat, one layer pasta, one white sauce. Bake for about 30 mins.