A while back I bought a tin of nutmeat, on a whim. It was sitting in my cupboard for ages until I decided I should do soemthing with it, and realised I didn't even know what Nutmeat was for - beyond eating, of course. I stumbled across this recipe, which makes enough for about 3-4 people. I thought it was only ok, and wouldn't have posted it here, except that Matt really liked it - the only way I could convince him not to eat all the left-overs straight away was to tell him he could have them for lunch the next day.
Nutmeat Cheese Balls:
1 tin nutmeat (mashed)
1 grated or finely chopped onion
1 cup grated cheese
2 eggs
1 cup breadcrumbs
chopped mint (optional)
(Optional: Diamond Coat'n'Cook stuff)
Mix ingredients all together. Put in refrigerator to set (or not - either way works). Form into balls and roll in flour and gravy powder (or Diamond Coat'n'Cook stuff, which works goodlier, imo). Leaving them to soak up some of the coating and then re-coating them is also a good idea. Fry until golden brown.
Very easy! The hardest thing was mashing the nutmeat and trying to make them round...
Come on, post recipes!! I need more foods!
Showing posts with label Lunch. Show all posts
Showing posts with label Lunch. Show all posts
Sunday, March 29, 2009
Friday, December 12, 2008
Lasange
When I've collected enough of the ingredients through the weeks and stored them in the freezer, and when there are vegetables in quantity that can be used, or I want to have something ready for a large number of people, I make these. Please note the plural. Lasange is fiddly and time consuming since it has layers of at least three mixtures. There's no point in making just one when making four only takes a bit more time than making one. Almost always there are different culinary references to accommodate and it tastes better after the flavours have blended anyway: left-overs rock! Sometimes I put one or more cooked lasanges back in the freezer. Then all you need to do is remember to take it out in time to thaw(over night) and reheat (30 mins). I sometimes remember in time.
Vegetable Lasagne (Evolved from Mrs Bianco's recipe via Gran.)
Pasta:
Fresh or frozen lasange sheets, (or make your own if there are enough cooks and that's the desired activity) Most supermarkets have specials from time to time which can be frozen.
A box or two of dried lasange sheets. Two frozen packets and a box plus a little for 4 lasange dishes of various sizes usually does the job.
Vegetables:
onion, pumpkin, kumara, parsnip, carrot, mushrooms, capsicum, etc.
Peel, slice and bake in oven separately with the spices or herbs desired for each.
eg, cumin with pumpkin, coriander with parsnip, nutmeg, ground pepper, salt to taste.. The fun is in the experimentation and no two batches ever taste the same.
I also like a couple of packets of supermarket frozen spinach microwaved with a little butter, but as with the mushrooms and pumpkin, not on all dishes.
Tomato mixture:
onion, garlic, canned tomatoes, tomato paste or spaghetti sauce collected when on special, red or brown lentils, grated carrot to bulk it up somemore etc.
Fry diced onion in olive oil, add chopped (or prepared crushed) garlic, with mixed herbs(basil, oreganum etc. and ground pepper and salt to taste, add cans of tomatoes with a little sugar, more fresh herbs if you have them, canned spaghetti sauce if you have that, add a couple of cups of red lentils and enough water or stock to ensure lentils can cook properly. Simmer for as long as it takes or about 45mins/hour.
Dairy layer:
A selection of pots of sour cream, cottage cheese, ricotta, yogurt, a couple of eggs, whatever herbs or spices appeal in a cheese sauce. This is where I really like nutmeg and ground pepper. Grate in lots, a cup or so, of tasty cheddar and at least 3/4 of a cup of grated parmesan.
Putting things together:
Lightly oil enough (2,3,4)deep baking dishes and line the bottom and sides with fresh pasta. This is a mathematical exercise of considerable creativity and skill that can provide much satisfaction for the cook when there is clearly enough pasta for between (dried is fine)layers and for the tops left. (otherwise you need a runner/to run...to the supermarket).
Starting with the tomato mixture, spoon or tip the share available for each dish in and spread to even depth over whole (better taste and add what ever seems to be required if you need reassurance: last chance for this layer). Cover with sheets of (dried..cheaper and doesn't need to bend )pasta. Build other layers from vegetable and dairy mixture to the various tastes being catered for, with pasta between each. Need to ensure there is enough of the dairy mixture for over the last (fresh) pasta layer. Grate extra tasty cheddar and parmesan on top of whole.
Bake all together in oven, say, 180 C, for 45mins or so until bubbly and golden on top and looks cooked through. Smaller dishes and those at the top of the oven may need to come out earlier.
Easy to make a couple of portions in a loaf type dish for one or two people, by reducing the quantities to suit and using a smaller oven. But left over portions can be frozen when cooked, and you might suddenly find there aren't any left over portions anyway. Bon appetit.
Vegetable Lasagne (Evolved from Mrs Bianco's recipe via Gran.)
Pasta:
Fresh or frozen lasange sheets, (or make your own if there are enough cooks and that's the desired activity) Most supermarkets have specials from time to time which can be frozen.
A box or two of dried lasange sheets. Two frozen packets and a box plus a little for 4 lasange dishes of various sizes usually does the job.
Vegetables:
onion, pumpkin, kumara, parsnip, carrot, mushrooms, capsicum, etc.
Peel, slice and bake in oven separately with the spices or herbs desired for each.
eg, cumin with pumpkin, coriander with parsnip, nutmeg, ground pepper, salt to taste.. The fun is in the experimentation and no two batches ever taste the same.
I also like a couple of packets of supermarket frozen spinach microwaved with a little butter, but as with the mushrooms and pumpkin, not on all dishes.
Tomato mixture:
onion, garlic, canned tomatoes, tomato paste or spaghetti sauce collected when on special, red or brown lentils, grated carrot to bulk it up somemore etc.
Fry diced onion in olive oil, add chopped (or prepared crushed) garlic, with mixed herbs(basil, oreganum etc. and ground pepper and salt to taste, add cans of tomatoes with a little sugar, more fresh herbs if you have them, canned spaghetti sauce if you have that, add a couple of cups of red lentils and enough water or stock to ensure lentils can cook properly. Simmer for as long as it takes or about 45mins/hour.
Dairy layer:
A selection of pots of sour cream, cottage cheese, ricotta, yogurt, a couple of eggs, whatever herbs or spices appeal in a cheese sauce. This is where I really like nutmeg and ground pepper. Grate in lots, a cup or so, of tasty cheddar and at least 3/4 of a cup of grated parmesan.
Putting things together:
Lightly oil enough (2,3,4)deep baking dishes and line the bottom and sides with fresh pasta. This is a mathematical exercise of considerable creativity and skill that can provide much satisfaction for the cook when there is clearly enough pasta for between (dried is fine)layers and for the tops left. (otherwise you need a runner/to run...to the supermarket).
Starting with the tomato mixture, spoon or tip the share available for each dish in and spread to even depth over whole (better taste and add what ever seems to be required if you need reassurance: last chance for this layer). Cover with sheets of (dried..cheaper and doesn't need to bend )pasta. Build other layers from vegetable and dairy mixture to the various tastes being catered for, with pasta between each. Need to ensure there is enough of the dairy mixture for over the last (fresh) pasta layer. Grate extra tasty cheddar and parmesan on top of whole.
Bake all together in oven, say, 180 C, for 45mins or so until bubbly and golden on top and looks cooked through. Smaller dishes and those at the top of the oven may need to come out earlier.
Easy to make a couple of portions in a loaf type dish for one or two people, by reducing the quantities to suit and using a smaller oven. But left over portions can be frozen when cooked, and you might suddenly find there aren't any left over portions anyway. Bon appetit.
Thursday, December 11, 2008
Cheesy scrambled eggs.
Some free-range eggs (maybe two per person)
~1/4 cup or less of milk per egg
~1/4 cup of grated cheese per egg
small amount of butter (optional... ...if you have a non-stick pan)
Parsley(optional)
Salt and pepper
1) Break eggs into saucepan
2) Add the appropriate amount of milk - some people prefer more or less
3) Allow them to cook at a medium heat, stirring a couple of times every minute or two.
4) Wait until the eggs and milk are beginning to solidify and then add chopped parsley, cheese, salt and pepper.
5) Wait for the eggs to become fluffy and not too wet, stirring regularly.
6) Eat
I prefer my scrambled eggs fluffy and quite dry on toast for breakfast, lunch or dinner, sometimes accompanied by a salad. Try doing different things every time until you find a way to cook scrambled eggs that is perfect for you.
~1/4 cup or less of milk per egg
~1/4 cup of grated cheese per egg
small amount of butter (optional... ...if you have a non-stick pan)
Parsley(optional)
Salt and pepper
1) Break eggs into saucepan
2) Add the appropriate amount of milk - some people prefer more or less
3) Allow them to cook at a medium heat, stirring a couple of times every minute or two.
4) Wait until the eggs and milk are beginning to solidify and then add chopped parsley, cheese, salt and pepper.
5) Wait for the eggs to become fluffy and not too wet, stirring regularly.
6) Eat
I prefer my scrambled eggs fluffy and quite dry on toast for breakfast, lunch or dinner, sometimes accompanied by a salad. Try doing different things every time until you find a way to cook scrambled eggs that is perfect for you.
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