5 thin sausages
1 onion, sliced
2 cloves garlic
1 large red capsicum, chopped into chunks
1 zucchini, halved and sliced
150g mushrooms, thinly sliced
575g Napoletana pasta sauce
375g penne pasta
1½ cups mozzarella cheese
1. Fry sausages in a frying pan and remove to a plate.
2. Add olive oil to the pan and fry onions and garlic until onion is soft.
3. Add capsicum, zucchini and mushrooms and cook until soft. Add pasta sauce and return sausages.
4. Cook pasta as per directions on the packet. Drain.
5. Add sausage mix to pasta, and stir through half a cup of cheese. Place in a greased casserole dish and top with remaining cheese.
6. Bake at 200C for 20-30 minutes and serve with garlic bread.
Wednesday, June 24, 2009
Pina Colada
I am planning a *small* Pina Colada 'sesh' for Friday night fivezeeees!! :) :) :)
Looking forward to trying this recipe out.
Makes 2
1 small ripe pineapple, peeled, core removed, chopped
1 lime, rind finely grated, juiced
60ml white rum
4 ice cubes
180ml coconut milk
40ml chilled sugar syrup (see below)
Crushed ice
Pineapple spear, slice lime & maraschino cherry, to serve
Sugar syrup
1/4 cup white sugar
1/4 cup water
1. Combine pineapple, lime rind, lime juice, rum and ice cubes in a blender,
blend until smooth. Add the coconut milk and sugar syrup and blend to
combine. Taste adding more sugar syrup and coconut milk if needed
2. Pour half mixture into a cocktail shaker quarter filled with crushed ice.
Shake vigorously. Strain into a large chilled glass. Garnish with pineapple,
lime and cherry. Drizzle with a little extra rum if desired. Repeat to make a
second cocktail.
If you don’t have a cocktail shaker strain the mixture at the end of step 1 and
serve over a little crushed ice.
3. To make sugar syrup: combine the sugar and water in a small saucepan
and stir over medium heat until sugar has dissolved. Bring to the boil, boil for
5 minutes without stirring. Allow to cool.
Looking forward to trying this recipe out.
Makes 2
1 small ripe pineapple, peeled, core removed, chopped
1 lime, rind finely grated, juiced
60ml white rum
4 ice cubes
180ml coconut milk
40ml chilled sugar syrup (see below)
Crushed ice
Pineapple spear, slice lime & maraschino cherry, to serve
Sugar syrup
1/4 cup white sugar
1/4 cup water
1. Combine pineapple, lime rind, lime juice, rum and ice cubes in a blender,
blend until smooth. Add the coconut milk and sugar syrup and blend to
combine. Taste adding more sugar syrup and coconut milk if needed
2. Pour half mixture into a cocktail shaker quarter filled with crushed ice.
Shake vigorously. Strain into a large chilled glass. Garnish with pineapple,
lime and cherry. Drizzle with a little extra rum if desired. Repeat to make a
second cocktail.
If you don’t have a cocktail shaker strain the mixture at the end of step 1 and
serve over a little crushed ice.
3. To make sugar syrup: combine the sugar and water in a small saucepan
and stir over medium heat until sugar has dissolved. Bring to the boil, boil for
5 minutes without stirring. Allow to cool.
Vegetable balls with spaghetti and tomato sauce
Serves 4
250g spaghetti
cooking oil spray
shaved Parmesan, to garnish
Tomato sauce:
1 tablespoon olive oil
1 onion, finely chopped
1 clove garlic, crushed
400g can chopped tomatoes
2 tablespoons sun-dried tomato pesto
½ cup water
Vegetable balls:
400g can borlotti beans, drained
1 carrot, grated
1 zucchini, grated
150g yellow squash, grated
1 egg
1 cup seasoned stuffing mix
salt and pepper to taste
1. To make vegetable balls, place beans in a large bowl. Using a potato masher or fork, mash until almost smooth.
2. Add carrot, zucchini and squash, egg and stuffing mix to mashed beans. Using your hands, mix well. Season with salt and pepper. Roll tablespoons of mixture into balls. Place on a tray lined with baking paper. Refrigerate for 10 minutes.
3. To make tomato sauce, heat oil in a medium saucepan. Add onion and garlic. Cook, stirring occasionally, until soft. Add tomatoes, pesto and water. Cook over a medium heat, stirring occasionally, for 5 minutes. Season with salt and pepper. Remove from heat and cover to keep warm.
4. Cook spaghetti in boiling, salted water until tender, then drain.
5. Meanwhile, heat a large frying pan over medium heat. Spray with cooking oil and cook the vegetable balls in batches, turning occasionally, for about 8 minutes, or until browned all over and heated through.
6. Serve vegetable balls over pasta, topped with tomato sauce. Garnish with shaved Parmesan.
Note: Vegetable balls can be prepared up to one day ahead. Keep covered in the fridge, then cook just before serving.
250g spaghetti
cooking oil spray
shaved Parmesan, to garnish
Tomato sauce:
1 tablespoon olive oil
1 onion, finely chopped
1 clove garlic, crushed
400g can chopped tomatoes
2 tablespoons sun-dried tomato pesto
½ cup water
Vegetable balls:
400g can borlotti beans, drained
1 carrot, grated
1 zucchini, grated
150g yellow squash, grated
1 egg
1 cup seasoned stuffing mix
salt and pepper to taste
1. To make vegetable balls, place beans in a large bowl. Using a potato masher or fork, mash until almost smooth.
2. Add carrot, zucchini and squash, egg and stuffing mix to mashed beans. Using your hands, mix well. Season with salt and pepper. Roll tablespoons of mixture into balls. Place on a tray lined with baking paper. Refrigerate for 10 minutes.
3. To make tomato sauce, heat oil in a medium saucepan. Add onion and garlic. Cook, stirring occasionally, until soft. Add tomatoes, pesto and water. Cook over a medium heat, stirring occasionally, for 5 minutes. Season with salt and pepper. Remove from heat and cover to keep warm.
4. Cook spaghetti in boiling, salted water until tender, then drain.
5. Meanwhile, heat a large frying pan over medium heat. Spray with cooking oil and cook the vegetable balls in batches, turning occasionally, for about 8 minutes, or until browned all over and heated through.
6. Serve vegetable balls over pasta, topped with tomato sauce. Garnish with shaved Parmesan.
Note: Vegetable balls can be prepared up to one day ahead. Keep covered in the fridge, then cook just before serving.
How to make Couscous
To prepare couscous, place 1 ½ cups dry couscous in a bowl. Pour on 1 ½ cups boiling water or stock. Cover and stand for 5 minutes. Separate with a fork and season.
Vegemite cheese twisters
Makes 23
“These yummy snacks can be made up to two days ahead and kept in an airtight container. If the pastry has softened when you remove the twisters from the container, return them to an oven tray and heat in a moderately hot oven 190C for about 5 minutes, or until crisp.”
1 sheet frozen puff pastry, thawed
1 tablespoon Vegemite
½ cup grated tasty cheese
1 egg yolk
1. Leave plastic film on pastry sheet and place it on a chopping board. Spread Vegemite on pastry with a plastic knife, leaving a 1cm border around the edges.
2. Sprinkle cheese evenly over Vegemite. Fold one half of the pastry over the other to enclose the filling. Using a roiling pin, gently roll over the pastry to ‘stick’ halves together. Peel off plastic wrap. Brush with egg yolk.
3. Cut pastry into 1cm-wide strips. Holding a strip at either end, twist in the opposite direction. Repeat with remaining strips. Place strips onto an oven tray lined with baking paper.
4. Place in hot oven (200C). Cook for about 15 minutes, or until golden and crisp. Remove from oven and cool on the tray before eating.
New Idea – June 7, 2008
“These yummy snacks can be made up to two days ahead and kept in an airtight container. If the pastry has softened when you remove the twisters from the container, return them to an oven tray and heat in a moderately hot oven 190C for about 5 minutes, or until crisp.”
1 sheet frozen puff pastry, thawed
1 tablespoon Vegemite
½ cup grated tasty cheese
1 egg yolk
1. Leave plastic film on pastry sheet and place it on a chopping board. Spread Vegemite on pastry with a plastic knife, leaving a 1cm border around the edges.
2. Sprinkle cheese evenly over Vegemite. Fold one half of the pastry over the other to enclose the filling. Using a roiling pin, gently roll over the pastry to ‘stick’ halves together. Peel off plastic wrap. Brush with egg yolk.
3. Cut pastry into 1cm-wide strips. Holding a strip at either end, twist in the opposite direction. Repeat with remaining strips. Place strips onto an oven tray lined with baking paper.
4. Place in hot oven (200C). Cook for about 15 minutes, or until golden and crisp. Remove from oven and cool on the tray before eating.
New Idea – June 7, 2008
Lemon Zucchini Pasta
Serves 4
500g large pasta shells
1 cup frozen peas
2 teaspoons olive oil
3 zucchini, coarsely grated
2 cloves garlic, crushed
1 ½ tablespoons finely grated lemon rind
1/3 cup lemon juice
250g carton smooth ricotta, at room temperature
1. Cook pasta in a large saucepan of boiling, salted water until almost tender. Add peas. Boil for a further 2 minutes. Drain. Cover to keep warm.
2. Heat oil in same saucepan. Add zucchini and garlic. Cook, stirring, over medium heat for 1 minute. Return pasta and peas to pan with lemon rind, juice and ricotta. Stir over medium heat for about 1 minute, or until hot.
New Idea – June 7, 2008
500g large pasta shells
1 cup frozen peas
2 teaspoons olive oil
3 zucchini, coarsely grated
2 cloves garlic, crushed
1 ½ tablespoons finely grated lemon rind
1/3 cup lemon juice
250g carton smooth ricotta, at room temperature
1. Cook pasta in a large saucepan of boiling, salted water until almost tender. Add peas. Boil for a further 2 minutes. Drain. Cover to keep warm.
2. Heat oil in same saucepan. Add zucchini and garlic. Cook, stirring, over medium heat for 1 minute. Return pasta and peas to pan with lemon rind, juice and ricotta. Stir over medium heat for about 1 minute, or until hot.
New Idea – June 7, 2008
Red Wine Braised Lamb Shanks
Serves 2
2 tablespoons olive oil
4 lamb shanks French-trimmed
2 large onions, sliced
1 carrot, sliced
1 celery stalk, sliced
2 garlic cloves, sliced
1 cup red wine
1 cup salt-reduced beef stock
¾ cup (185ml) tomato passata
1 teaspoon caster sugar
1 bay leaf
1 sprig thyme
chopped flat leaf parsley
mashed potatoes to serve
1. Heat oven to 160C. Place a large, flameproof casserole pan that will snugly hold lamb shanks in a single layer over a high heat with half of the olive oil. Add lamb shanks and brown well on all sides. Remove the shanks from the pan and set aside.
2. Reduce heat to medium, add remaining oil and cook onion, carrot and celery for 5 minutes, until vegetables are tender and beginning to turn golden at the edges. Add garlic and cook for another minute.
3. Pour red wine into pan, bring to boil and simmer for 3 minutes. Add stock and passata and bring back to the boil. Season, add sugar, bay leaf, thyme and lamb shanks, mixing to coat thoroughly in braising liquid.
4. Cover with a tight-fitting lid and bake for about 2 hours, turning shanks in liquid every 30 minutes, until meat is very tender. Remove from oven, scatter with parsley and serve with mashed potatoes.
In each serve: 3284kJ, 65g protein, 45g total fat (15g sat fat), 22g carbohydrate (16g sugar), 6g fibre, and 829mg sodium.
Tip: French trimmed lamb shanks have had the end knuckle cut off, making them neater. Shanks usually need slow cooking; which results in tender, moist meat.
The flavours of this cool season favourite will develop the longer you leave it. Try reheating it the next day in a low oven for a wonderful richness.
BBC Australian Good Food – April 2009
2 tablespoons olive oil
4 lamb shanks French-trimmed
2 large onions, sliced
1 carrot, sliced
1 celery stalk, sliced
2 garlic cloves, sliced
1 cup red wine
1 cup salt-reduced beef stock
¾ cup (185ml) tomato passata
1 teaspoon caster sugar
1 bay leaf
1 sprig thyme
chopped flat leaf parsley
mashed potatoes to serve
1. Heat oven to 160C. Place a large, flameproof casserole pan that will snugly hold lamb shanks in a single layer over a high heat with half of the olive oil. Add lamb shanks and brown well on all sides. Remove the shanks from the pan and set aside.
2. Reduce heat to medium, add remaining oil and cook onion, carrot and celery for 5 minutes, until vegetables are tender and beginning to turn golden at the edges. Add garlic and cook for another minute.
3. Pour red wine into pan, bring to boil and simmer for 3 minutes. Add stock and passata and bring back to the boil. Season, add sugar, bay leaf, thyme and lamb shanks, mixing to coat thoroughly in braising liquid.
4. Cover with a tight-fitting lid and bake for about 2 hours, turning shanks in liquid every 30 minutes, until meat is very tender. Remove from oven, scatter with parsley and serve with mashed potatoes.
In each serve: 3284kJ, 65g protein, 45g total fat (15g sat fat), 22g carbohydrate (16g sugar), 6g fibre, and 829mg sodium.
Tip: French trimmed lamb shanks have had the end knuckle cut off, making them neater. Shanks usually need slow cooking; which results in tender, moist meat.
The flavours of this cool season favourite will develop the longer you leave it. Try reheating it the next day in a low oven for a wonderful richness.
BBC Australian Good Food – April 2009
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