Recipe Mama

Spinach & Riocotta Lasagne Scrolls April 19, 2013

Filed under: Pasta Dishes,Pies & Bakes - Savoury — obsidian @ 2:12 pm
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This was a recipe I saw on Pintrest.  I’ll be honest – it’s nice, but a lot of fiddly work that I’m not sure I can be bothered making again….  but here’s the recipe you can try yourself.

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Essentially it’s a bit of a fancy version of cannelloni….  The idea is that you get the lasagne sheets that are long and thin (the curly edged ones look nice), boil them until they are soft, then drain them and spread them with a mixture of spinach and riocotta – then roll them up.  You then bake these with some pasta sauce (you’ll want some on the base and top, or they will stick to the bottom)

The problems I encountered with this is that a lot of the curly edges were broken off in the pack which is annoying.  I couldn’t find a good way to let the cooked pasta drain and cool enough to handle, without it sticking together…..  it was a bit time consuming… but it was quite tasty.  I topped ours with grated tasty cheese.

An easier way to do it would be to buy the fresh pasta sheets and use those (or make your own pasta), which wouldn’t need precooking, avoiding those issues I had.

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Banana & Choc Chip Muffins February 24, 2011

Filed under: Cakes — obsidian @ 2:42 am
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Ingredients:
2 bananas (past their prime)
1/2 cup raw sugar
dash of vanilla essence
2 eggs
1/2 cup milk (or coconut milk)
2 cups SR flour
Handful choc chips

Method:
1). Mash the bananas into the bowl, then stir in all the other ingredients.  For these I used half a block of cooking chocolate cut into fine bits, as that’s what I had on hand.  Spoon into muffin tins (or make in a loaf pan), and bake at 180ºC for about 15 mins, or until a skewer comes out clean.

yes, no butter in this recipe, the banana replaces it!  You could use coconut/soy/almond milk in place of regular milk for a dairy-free alternative

 

Savoury Zucchini Mini Muffins February 22, 2009

Ingredients:
2 cups self-raising flour
1 tsp mustard powder
2 tb chopped chives
1 cup grated cheese
¼ cup grated parmesan cheese
1 medium zucchini, grated
1 cup Stock
2 eggs, lightly beaten
2 tb olive oil

Method:
1). Mix flour, mustard, chives, cheese and zucchini together.
2). In a separate bowl, add the stock, eggs and oil, mix well.
3). Pour the wet mixture over the dry mixture, and stir gently to combine
4). pour into greased muffin trays and bake in a preheated 200°C oven for 20 mins, or until they are golden brown.

From http://www.girl.com.au/savoury-zucchini-mini-muffins.htm

 

Potato Pancakes January 16, 2009

Filed under: Breakfast,For Kids,Lunch,Quick meals — obsidian @ 2:57 am
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Ingredients:
2 large potatoes
3 eggs
1/2 cup wholemeal SR flour
salt, garlic and chives to taste

Method:
Peel, dice and then cook the potatoes to cook them a little (eg microwave for 2 mins). Blend everything together until smooth. Cook like you would a pancake.

 

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)

 

Vegetable and chickpea curry

Ingredients:
1 lge brown onion
2 garlic cloves
2 tbl sp curry powder
3 tsp cumin
800g can diced tomatoes
1/2 lemon juiced
300g chickpeas drained
1lge sweet potato
1lge carrot
4 squash
250g broccoli
250g cauliflower

 
Jasmine rice and natural yoghurt to serve

 
Method:
1. You can fry the onion and garlic in a frying pan first, or just put it in the crockpot with all but the last 2 ingredients.
2. cook on high for 4 hours, or slow for 6 hours.
3. Serve with rice and yoghurt.

 
(From http://www.joyousbirth.info)

 

Vegetarian Curry

Ingredients:
1 Onion, finely chopped
1 Clove Garlic, crushed
1/2 tsp Chilli
1/2 tsp Turmeric
1/2 tsp Coriander
1/2 tsp Cummin
1c Lentils
1 litre vegetable Stock
1 tsp Lemon Juice
Salt and Pepper to taste
2 Carrots, diced
1c pumpkin, diced
1c potato, diced

 
Method:
Lightly fry the onion and garlic, then add the spices. Add the lemon juice, lentil and stock. Bring to the boil and boil for 5 minutes. Pour this into to the slow cooker and add the vegetables. (You may need to add more water/stock) Cook on high for 3-4 hours (or low 7-10 hours).

 
Slightly altered from the recipe posted by Debbie Lee:
http://www.bellybelly.com.au/forums/showthread.php?t=17924