Recipe Mama

Chicken, Leek & Spinach Risotto June 14, 2009

Filed under: Meat Dishes,rice dishes — obsidian @ 5:19 am
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obsirisotto1

Ingredients:
2 chicken thigh fillets (skinless)
1 cup (uncooked) arborio rice
½ a leek, finely sliced
1 large garlic clove
1 tin cream of mushroom soup
3 tsp skim milk powder
3 cubes or ½ cup chopped spinach
Handful of grated cheese (optional)

Method:
In a large frypan, cook the chicken until starting to brown, add the leek, garlic and rice. Allow that to heat for about 30 seconds to a minute (don’t let the rice or garlic burn), and then add about 1 cup boiling water. Stirring well. Mix the milk powder with about 1/2 cup of boiling water, and add that to the pan. Stir until that liquid has been soaked up, then add the tin of mushroom soup, spinach and cheese if you wish.  Keep stirring and adding more water as needed, as the rice mixture starts to soak up the liquids. When it is almost ready – when the rice is just a little firm, remove from heat and put a lid on the saucepan and leave stand for 5 minutes before serving and the risotto should have finished cooking in the residual heat.

 

Bacon & Spinach Risotto January 18, 2009

Filed under: rice dishes — obsidian @ 12:44 am
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Ingredients:
5 rashers short cut bacon
1 cup (uncooked) arborio rice
1 spring onion
1 large garlic clove
1 tin cream of mushroom soup
3 tsp skim milk powder
3 cubes or 1/2 cup chopped spinach
Handful of grated cheese (optional)

Method:
In a dry frypan, fry the bacon until any fat as turned translucent, add the onion, garlic and rice. Allow that to heat for about 30seconds to a minute (don’t let the rice burn), and then add about 1 cup boiling water. Stirring well. Mix the milk powder with about 1/2 cup of boiling water, and add that to the pan. Stir until that liquid has been soaked up, then add the tin of mushroom soup. Keep stirring and adding more water as needed, as the rice mixture starts to soak up the liquids. When it is almost ready – when the rice is just a little firm, remove from heat and put a lid on the saucepan and leave stand for 5 minutes before serving and the risotto should have finished cooking in the residual heat.

 

Spinach & Mushroom Gravy January 4, 2009

Filed under: Condiments & Dips — obsidian @ 2:28 am
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In a very lightly oiled frying pan (or you can use a little water instead) fry 2 large mushrooms (sliced), and 2 cloves chopped garlic, about 1tb dried basil, a cube of frozen (defrosted) spinach (or about 1/2 cup fresh)… then add about 1/2c water to about 1b gravy powder add that into the pan. Stir until thick and serve.

If making gravy to go with steaks, try this…. Fry the steak in a tiny bit of oil in a frypan, then once each side is browned, remove the steaks and put them on a plate to “rest” and add about 1/4 cup water and the mushrooms etc. to the pan, stirring to allow the baked on meat juices to form a gravy. Once that water has almost gone, add the gravy powder mix, and when that has thickened add the steaks back in (with any juices), and let them simmer in there for a minute or so, stirring the gravy around so it doesn’t burn, then flip them over for another minute or so to finish cooking the other side. (I find simmering the steaks in the gravy makes a really nice moist steak with delicious gravy)

 

Vegetable Quiche December 13, 2008

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 & Veg Parcels

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:
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

Method:
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.

 

Chicken & Rice Parcels

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:
3 chicken thighs (skinless)
5 small-medium sized mushrooms
1-1.5 cup cooked basmati rice
1 clove garlic
Pinch of assorted spices (mixed herbs, cardamon etc.)
1c grated cheese
spinach (I used 2 cubes of [defrosted] frozen stuff)
handful of peas and corn
1 sachet of cream of mushroom cup-a-soup
splash of milk to make it liquidy enough
Sheets of puff pastry

Fry the meat, 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.

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

Ingredients:
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)

 
Method:
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 http://www.joyousbirth.info)