Recipe Mama

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.

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Curry Puffs February 21, 2010

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

method:
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.

 

Meatball Patties

I find a flatter meatball is easier to eat… so I make these as a sort of golfball size meatball and then flatten it a bit.

Ingredients:
500g mince
1 carrot, grated
1 small zucchini, grated
1 small onion, diced (optional)
1 tin lentils
1 large egg
Spices to taste
1/2 cup breadcrumbs

Method:
Drain and rinse the lentils, and press them into the colander to squeeze out extra moisture. In a large bowl, mix all the ingredients together. Form into balls/patties and place on a lightly sprayed oven tray. Bake at 180ºC for 15 mins, then flip them and bake for a further 15 mins.

 

Slowcooker Lentil Soup June 7, 2009

Filed under: Slow cooker Meals,Soups — obsidian @ 8:22 am
Tags: , , , , ,

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.

 

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)

 

Slow Cooker Lentil Curry December 13, 2008

Ingredients:
Handful of red lentils
1 onion (chopped)
1/2 butternut pumpkin (diced)
Small sweet potato (diced)
Red capsicum (diced)
Fresh tomato (chopped)
Green beans (sliced)
Spices – cumin, ground coriander, garam masala, tumeric and chilli

 
Method:
Add all ingredients to the slow cooker (Add water – but not sure how much), mix well, put the lid on and allow to cook for several hours.

 
(From http://www.joyousbirth.info)

 

Lamb Shanks with Lentils

Ingredients:
1 cup washed lentils
2 lamb shanks
2 cups beef stock
1 tin whole tomatoes
1 tablespoon brown sugar
Herbs & spices to taste

 
Method:
Place all the ingredients into the slow cooker and cook on low for about 9 hours or on high for about 4 hours.


 
Recipe from Donna Hay’s “Off The Shelf” Cookbook, adapted and posted by Annabel:
http://members.essentialbaby.com.au/index.php?showtopic=91279&st=40#