Saturday, 27 November 2010

Ruby's Lasagne

1lb ground beef
1 lg can diced toms*
2 sm cn's tom paste*
1 lg container cottage cheese
2 eggs
1 cup parmesian cheese (powdery kind in the can)
2 cups Mozzarella Cheese, shredded
Oregeno, basil, minced garlic seasonings
1box lasagna noodles
*The cans of Diced toms and Tom. Paste i usually get pre seasoned. Like garlic herb and basil or oregano etc... just gives it a bit of extra flavor

Boil Lasagna noodles, rinse and set to side
Mix Cottage cheese, 2 eggs, parmesian and mozzarella in large bowl (keep a little shredded mozzarella to top lasagna) put mixture in fridge until ready to layer
brown ground beef and drain
add Diced tomatoes, and tomato paste and combine. add the seasonings until flavored to taste. I really don't measure this. just add, stir, taste, repeat! LOL
let simmer until slightly thickened.

Place a small amount of meat mixture on bottom of 9x13 pan
lay 3 lasagna noodles down then start to layer, Cheese mixture, then meat mixture, then noodles. do this 2-3 times. meat mixture should be on top. Sprinkle the xtra mozzarella on top.

Cover with foil and bake 45 min. let stand 10-15 before slicing.

Friday, 26 November 2010

Crockpot Beef in Red Wine

1lb of stewing steak
3 carrots
2 medium to large potatoes
1 leek
1 onion
¼ bottle of red wine
½pt of water
beef stock cube
dried parsley

Set crockpot on high for a couple of minutes to warm.

Dice onion and soften in the bottom of the crockpot with a little cooking oil. After 5 mins add sliced carrots and leek and diced potato. Add the diced stewing steak. Sprinkle on a beef stock cube. Pour on the red wine and water.

Turn the crockpot down to low, put the lid on and leave for at least 4 hours.

Delicious served with crusty bread.

Honey and Rosemary Chicken

Enough chicken breast fillet to feed your family (I use one for each person as I have hungry teens).
2 tsp dried rosemary
2tbsp runny honey
cooking oil

Slice chicken into thin slice and coat with honey and rosemary. Chill for half an hour to absorb some of the flavours.

Heat the oil and cook the chicken slices until golden.

Serve with vegetables of your choice.

Tuesday, 23 November 2010

Toad in the Hole


1lb Pork Sausages
¼lb Plain Flour
1 Egg
Large pinch of salt
½ Pint Milk
1 tbsp of melted butter

Arrange 1lb pork sausages in a 10 x12 inch baking tray. Bake in the centre of a hot oven (425 f, Gas Mark 7) for 10 mins.

Sift flour and salt into a bowl. Beat to a smooth creamy batter with the egg, melted butter and half the milk. Stir in the remaining milk.

Remove sausages from the oven and pour in batter mix. Return to the oven for 30 mins. Reduce temperature to 400 f (Gas Mark 6) and bake for a further 15-20 mins.

Serves 4 in our hungry house!!!

I usually serve this with vegetables and no potato option as there are enough carbs in the batter.

(recipe from Kristina)

Friday, 19 November 2010

Lemon and Poppy Seed Muffins


1 egg
1/2 cup vegetable oil
3/4 cup milk
1/2 cup sugar
grated rind of one unwaxed lemon
juice of 1 or 2 lemons
2 cups plain flour
3tsp baking powder
1tsp salt
Poppy seeds to sprinkle on top

Preheat the oven to 200 C (gas mark 6, 400 F).

Place the egg, oil, milk and sugar in a mixing bowl and beat together until the sugar has dissolved. Add the lemon rind and lemon juice and mix.

In another large bowl, thoroughly mix the flour, baking powder and salt.

Add the liquid mix to the dry mix and roughly mix it in, it does not have to be smooth.

Fill a muffin tray with paper muffin cases and then fill each case approximately two thirds with the muffin mix. Sprinkle poppy seeds on each one and then bake the muffins for 25 minutes.