tag:blogger.com,1999:blog-86976558016794846232024-08-29T16:26:22.603-07:00Not Fancy Foodfavouritefoodshttp://www.blogger.com/profile/09126603933407929171noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-8697655801679484623.post-72225390418573397312013-04-20T04:58:00.000-07:002013-04-20T05:01:49.616-07:00Lazy Lasagne<a href="http://upload.wikimedia.org/wikipedia/commons/thumb/b/b4/Lasagne_in_baking_dish_fresh_from_the_oven.jpg/1280px-Lasagne_in_baking_dish_fresh_from_the_oven.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="http://upload.wikimedia.org/wikipedia/commons/thumb/b/b4/Lasagne_in_baking_dish_fresh_from_the_oven.jpg/1280px-Lasagne_in_baking_dish_fresh_from_the_oven.jpg" width="320" /></a>A very simple lasagne where everything gets layered up raw and baked in the oven. <br />
<br />
FROM: Adapted from an Alison Holst recipe.<br />
<br />
INGREDIENTS:<br />
<br />
500g minced beef<br />
2 tsp minced garlic<br />
2 tsp mixed herbs<br />
425g tomato pasta sauce<br />
1 packet tomato/oxtail soup<br />
2 tsp instant beef stock powder<br />
1 cup hot water<br />
Instant lasagne sheets<br />
2 cups grated cheese<br />
2 tsp cornflour<br />
1 egg<br />
1/2 cup milk<br />
Paprika<br />
<br />
<br />
METHOD:<br />
<br />
<br />
Preheat oven to 180 degrees.<br />
Mix everything up to and including the hot water together.<br />
Spray a 23 cm ovenware dish and pour in 1/3 of the meat mixture.<br />
Cover with lasagne sheets.<br />
Sprinkle over 1/2 cup grated cheese.<br />
Layer another 1/3 of the meat, pasta and another 1/2 cup of cheese.<br />
Cover with remaining meat.<br />
Bake immediately uncovered for 50 minutes.<br />
Mix remaining cheese, egg, cornflour and milk together.<br />
Pour over cooked lasagne, sprinkle with paprika.<br />
Bake for a further 15 <br />
mins until topping sets, grilling if necessary.<br />
Leave to stand for 15 mins before cutting if possible. <br />
<br />
<br />
NOTES:<br />
<br />
Freezes well either whole or in single portions.<br />
Can easily be doubled. Switch your oven onto fan bake and cook them both at the same time.<br />
If you don't have lasagne sheets just use what you have got. I've used spaghetti and penne in the past.<br />
I guess you could add layers of spinich, or veges etc but I don't tend to do this.<br />
<br />
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favouritefoodshttp://www.blogger.com/profile/09126603933407929171noreply@blogger.com0tag:blogger.com,1999:blog-8697655801679484623.post-11024053553833079562013-04-20T04:34:00.005-07:002013-08-05T02:11:53.328-07:00Baked Pumpkin RisottoDelicious comfort food. No need to stand over the risotto pot, stirring, stirring, stirring...<br />
<br />
<br />
FROM: Nicola Smith<br />
<br />
INGREDIENTS:<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.wizardrecipes.com/wp-content/uploads/2012/06/PUMPKIN-RISOTTO.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://www.wizardrecipes.com/wp-content/uploads/2012/06/PUMPKIN-RISOTTO.jpg" height="239" width="320" /></a></div>
<br />
1 cup aborio rice<br />
2 1/2 cups HOT chicken/vegetable stock<br />
60g butter<br />
350g peeled and diced pumpkin<br />
2 rashers bacon, chopped<br />
1/2 cups greated parmesan cheese<br />
optional: peas, left over chicken/sausages, chopped parsley, salt, pepper<br />
<br />
<br />
METHOD:<br />
<br />
Preheat the oven to 190 degrees.<br />
Place rice, hot stock, butter, pumpkin and bacon in an oven proof dish, stir and cover.<br />
Bake for 40-50 mins or until the rice and pumpkin are soft.<br />
Stir through Parmesan, parsley, peas etc. <br />
Serve.<br />
<br />
<br />
TIPS:<br />
<br />
Ensure the oven and stock are hot or cooking time will be a lot longer.<br />
You can add any left over veges or cooked meat etc.favouritefoodshttp://www.blogger.com/profile/09126603933407929171noreply@blogger.com1