Favourite recipes

THICK VEGETABLE SOUP

2 Large cans diced tomatoes
6 Tablespoon Chicken stock powder
2 Tablespoon Vegetable dry soup powder (or 1 packet soup mix)
1 onions
½ -1 bunch of celery
500g green French beans (can be frozen)
2 capsicum
1 Kilo carrots

Any left over vegetables including broccoli & cauliflower stems
Chop all vegies into small pieces. Place all ingredients together with salt and pepper to taste and stir well. Boil rapidly for 10 minutes then simmer minimum 2 hours.
Add water if necessary or to make a thinner soup. For variety try blending all until smooth. As is frequent with soup and casseroles, this soup tastes better the next day.
See the Soup Diet if you want to lose weight with this soup.

PUMPKIN SOUP

1 medium pumpkin, butternut or jap ideal.
1 litre chicken stock
¼ teaspoon thyme
¼ teaspoon Chinese 5 spice
1 potato
2 bay leaves
1 onion finely chopped
salt & pepper to taste

Cut pumpkin into smallish dices.
Add all ingredients to heavy saucepan.
Cook for 20 minutes or until soft. Blend.
Add extra water to taste if desired.
Serve with a dollop of sour cream (optional) in individual bowls.
Popular with bread stick or croutons.

GREEN VEGETABLE BAKE Serves 6

4 medium zucchini, sliced
2 green & 2 red capsicum sliced
2 Tablespoon cornflour
4 cloves garlic crushed
2 Tablespoon Dijon Mustard
1 Tablespoon Worchestershire Sauce
1 bunch sage leaves thinly sliced
3 sprigs of rosemary leaves chopped finely
salt & peeper to taste
cooking spray
4 potatoes sliced thin
3 red onions sliced thin rings
450g tasty cheese
3 punnets cherry tomatoes halved
250g frozen spinach thawed and squeezed dry
1 bunch of parsley chopped finely

Preheat oven to 180 degrees Celsius
Combine zucchini, capsicum & cornflour in a large bowl & tossed to coat. Season & set aside.
Spray medium baking dish with oil. Add half potatoes to base. Season and top with ½ onion the ¼ cheese. Top with ½ zucchini mix and ½ tomatoes and another ¼ cheese. Add spinach and parsley then ¼ cheese. Repeat with remaining ingredients.
Cover with baking paper and then foil. Bake in oven for 50 minutes. Removed cover and open bake for another 15 minutes. (I found that it needed another 15 minutes to get potatoes soft!)

DUTCH PEA SOUP – a favourite!

500g Dried green peas
1 ham hock
1 Onion
2 chicken stock cubes
1 vegetable stock cube
3 celery stalks grated
1 potato grated
2 carrots grated
rookworst

Soak peas overnight then drain peas
Saute vegetables in butter.
Place veges, hock & peas in a large saucepan of the Dreampot & top to within 2 inches of the top with water. Season with salt and pepper.
Bring to the boil, then reduce heat to low and cook, partially covered, for simmer for 15 minutes, Keep stirring and skim off any froth as it develops.
Place saucepan with lid on in the Dreampot and leave for 6 hours.
Remove ham hock and blend the soup smooth.
Pick off any meat from the hock & add back into the soup & add some sliced rookworst.
Best made a day ahead to develop flavours.
Reheat carefully as it has a tendency to burn easily. (Soup will appear very thick when cool)

LAMB SHANKS DREAMPOT

2 lamb shanks (each cut into 3 or 4 pieces by the butcher)
4 tblsp plain flour
4 Tblsp oil
1 large onion, chopped
1 Tblsp fresh ginger, grated
4 cloves garlic, chopped
1 tsp turmeric
1 tsp dried coriander
½ tsp cumin
1 tsp salt
2 tsp brown sugar
1 cup orange juice
1 ½ cups of chicken stock
2 Granny Smith apples, peeled, cored and diced
Dust the shanks with flour & brown in hot oil. Set aside.
Add a little extra oil to the pan and sauté the onion, ginger and garlic. Add rest of ingredients.
Pour the sauce into the small inner saucepan.
Bring to the boil, stirring continually.
Add the browned lamb shanks. Bring back to the boil, stirring, again stirring.
Maintain gentle boil for 15 minutes, stirring occasionally.
Transfer the small inner saucepan into to the DreamPot, for a minimum 5 hours. Have boiling water or another meal cooking in the large inner saucepan at the same time to ensure maximum heat retention efficiency.

FAMILY SHEPHERD’S PIE (Grandma’s)

1 Tablespoon margarine
2 large onion, chopped
1 kg mince
grated carrot & zucchini & celery
any left over veges
water
425g tin soup eg cream mushroom soup
2 teaspoon Worcestershire sauce
1Tablespoon beef stock
1 Tablespoon tomato paste
1 teaspoon mixed herbs
Salt & Pepper
1.5kg potatoes & Sweet potatoes - cooked and mashed
¼ cup breadcrumbs + extra 1 Tablespoon marg melted
Sauté onions for 2 minutes
Add mince, gravy, sauce, seasonings and soup. Add water to keep moist as desired.
Cook for 30 minutes on medium but stirring regularly.
Top with mashed potatoes and crumble top with breadcrumbs mixed with the melted margarine.
Bake @ 180oC (350o F) for 45mins

MICROWAVE MEAT LOAF

2 slices bread
500g mince
onion
capsicum
celery
60g tasty cheese
parsley
2 Tablespoon tomato paste
2 eggs
salt & pepper
2 Tablespoon worchestshire sauce

Soak bread in water then squeeze dry.
Mix mince, bread, onion, capsicum, celery, cheese, herbs and tomato paste all together.
Add eggs.
Shape and cook in covered microwave loaf pan for 20 minutes on full.
Blend 2 sauces and drizzle over loaf and cook a further 5 minutes.
Sprinkle if desired with extra cheese.

MEXICAN SPICED BEEF

2 tablespoon olive oil
500g mince
1 onion finely diced
1 carrot finely shredded
1/8 cabbage finely shredded
1 cup green beans
220g creamed corn (tin)
2 tablespoon tomato paste
1 packet burrito spice mix
Pinch salt
Water – about 2 cups

Sauté onion and carrots for 2 minutes in the oil.
Add mince and brown.
Add rest of ingredients.
Judge quantity of water to make saucy as in a pie mix...saucy rather than dry. Cook for 10 minutes on stove top.
In the meantime start the rice by boiling 2 ½ cups of water in the small pot. Add 1 ½ cups of rice to saucepan and bring back to boil for 2 minutes.
Transfer both to the Dream Pot for 5-6 hours. (my first time I cooked it overnight!)

BURRITOS

7 Lebanese bread
500g mince
1 onion finely chopped
¼ teaspoon oregano
½ packet French onion soup
2 Tablespoon tomato paste
½ - 1 teaspoon sweet chilli sauce
1 tablespoon uncooked rice
Salads

3 chopped tomatoes
2 sliced onions
¼ shredded lettuce
2 cups grated cheese
Pepper & salt to taste

Cook onion & mince until soft and brown.
Add tomato & soup mix. Cook until done. Whilst cooking.
Prepare salads.
Butter one side of bread & fry when meat is ready. Place meat within and some salads and roll and serve immediately.

LASAGNE easy version – a favourite!

700g – 1kg topside mince
2 onion finely chopped
½ teaspoon Italian Herbs
¼ teaspoon oregano
750 ml tin tomato soup
2 Tablespoon oil (approx)
1 teaspoon garlic
1 tin chopped tomatoes
½ jar tomato paste
Pepper & salt to taste
Cook onion & garlic for 2 minutes. Add mince and remaining ingredients. Cook altogether for 30 minutes minimum, stirring regularly. Whilst this is cooking make large cheese sauce.
Layer 1/3rd mince on bottom of large lasagne tray. Top with lasagne noodles and 1/3rd cheese sauce. Repeat layers. Add grated cheese and/or breadcrumbs if desired.
Bake @ 180oC for 1 hour.

CHEESE SAUCE for Lasagne

3 Tablespoon butter
3 Tablespoon flour
¼ teaspoon mustard powder
3 cup milk (or 1 cup milk powder & 3 c water)
1 cup grated cheese

Melt butter for 15 seconds. Add flour & mustard and mix until smooth. Then add a little milk at a time and mix until smooth until all milk mixed in and no lumps.
Heat 2 minutes in microwave. Stir and reheat 2 minutes. Repeat thrice. It will get lumpy at first. Just mix. Eventually it should smooth out or use whisk to finish smoothing out.
Add more milk if getting too thick.
When cooked (thickened) then add grated cheese & stir.

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