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Shepherd’s Pie

 Main Dishes  No Responses »
Apr 162009
 

This is one of my favourite meals and so tasty! My sister thought it sounded complicated and a lot of work, but once I explained that all you have to do is make the meat sauce and mashed potatoes, layer them and pop in the oven, she realized how easy it was! It’s great to add vegetables to the meat mixture for extra nutrition and the kids will hardly notice them!

It makes for a very hearty, fulfilling meal that will warm you through and through! Be sure to add lots of cheese!

What you Need:

-Meat Sauce (recipe here, can be made with lamb or beef, but you may need to leave some of the tomatoes out so that it doesn’t get too wet)

-Mashed Potatoes (recipe here)

-1 cup or more grated cheese (white cheddar is best)

What to Do:

Preheat the oven to about 190-200 C (gas mark 5-6) or 375-392 F.

Make meat sauce and mashed potatoes and grate cheese.

In a large casserole dish, place meat sauce and pat down. Sprinkle about half of the grated cheese, then layer the mashed potatoes and spread. Sprinkle the rest of the cheese on top.

Place in the oven and cook for about 15-30 minutes, or until the cheese turns a bit brown and bubbly.

Lasagna

 Main Dishes  No Responses »
Apr 162009
 

I woke up one day with an urge to make little individual lasagna’s and had to try it out! I had an idea in my head of the kind of lasagna I wanted to make, but searched online for lasagna recipes just to get a general idea of what all should go into it. Unfortunately, most of the recipes were elaborate or had a bunch of ingredients that I either didn’t like (mushrooms) or thought were completely unnecessary. So, I just decided to do my own thing and surprisingly it turn out amazing on the first try! Hooray! So here it is, so easy to make and even easier to eat (once cooled, if you can wait that long!). It’s always best if you tweak it to fit your own likes and dislikes (I won’t hold it against you if you add mushrooms) and measurements are always approximate!

You’ll see I’ve used my recipes for meat sauce and white (cheese) sauce because they fit perfectly and taste amazing together!

What you Need:

-Meat Sauce (recipe here)

-White Sauce (recipe here)

-1-2 cups grated cheese (white cheddar is my favourite)

-2 balls of authentic mozzarella cheese cut into slices

-lasagna noodles (fresh, hard or uncooked)

What to Do:

Preheat the oven to about 190-200 C (gas mark 5-6) or 375-392 F.

Make the meat sauce and white sauce and set aside with the grated cheese and sliced mozzarella.

If you have hard or uncooked lasagna noodles, boil in salted water until just soft (still al dente), then remove from water and set aside.
If you have fresh lasagna noodles, dip for a few minutes in warm salted water just before layering.

Choose an oven proof casserole dish of your choice (size and shape). You could also make individual lasagnas by using ramekins and cutting the lasagna noodles to fit.

Add the meat sauce to the bottom of the dish or dishes of your choice, then add a layer of lasagna noodles (if you pre-cooked the noodles, you may need to dip in warm salty water just before layering). The key is for the lasagna noodles to be partially cooked, so they will be flexible for layering, but still able to absorb the sauces and finish cooking in the oven.

Add the white sauce on top of the noodles and layer with some of the grated cheese and the sliced mozzarella, then cover with another layer of lasagna. Add more meat sauce and continue layering until your dish is filled. Add all extra cheese on top and place n the oven.

Cook for 30 minutes or so, until the cheese on top goes brown and bubbly. Remove from oven, allow to cool, then serve!

White Sauce

 Sauces  No Responses »
Apr 162009
 

I got the original recipe for a plain white sauce from a friend and have since used it for a number of dishes. In fact, you’ll see that I often refer to it and use it as a part of many other recipes. It’s so easy to make and can be easily tailor-made to suit whatever dish that needs a nice sauce!

Ingredients:

-2 tbs butter

-1 tbs flour

-1/2 – 1 cup milk (whole milk works best)

-pinch of salt and pepper

-1-2 cloves crushed or finely chopped garlic

-Worcestershire sauce

-mixed herbs

-1 cup of grated cheese (white cheddar is my favourite)

What to Do:

Begin by melting the butter over low heat, then add the flour and mix until it goes a bit pasty. Remove from heat, let cool for a bit, then add the milk and mix thoroughly. Place back on low heat and add salt, pepper, crushed garlic, Worcestershire sauce and herbs.

Mix often while the sauce thickens. The sauce should begin to go thick and bubbly, then add the grated cheese, mix and remove from heat.

Cheese Stuffed Bell Peppers

 Snacks and Side Dishes  No Responses »
Apr 162009
 

I had an epiphany for this recipe a few days ago and decided to try it out for dinner and it was amazing. I didn’t actually use measurements for anything, so it’s all guesstimation really! I served it along with some roasted chicken thighs which complimented it perfectly!

What You’ll Need:

-2 bell peppers (red or green)

-1 cups grated cheese (white cheddar)

-2 rashers of bacon, cooked then chopped

-1 tbs olive oil

-1 onion, chopped

-2 large cloves of garlic, crushed (more is always better!)

-1/2 small chili pepper, chopped

-about 10 leaves of spinach

-White Sauce (recipe here)

What To Do:

Preheat the oven to about 190-200 C (gas mark 5-6) or 375-392 F.

Make the white sauce and set aside.

Carefully cut the tops off the 2 bell peppers and clean out seeds. Add any excess of the pepper top to the onions.

Saute onions, half of the crushed garlic, the chili pepper and any excess bell pepper in the olive oil until softened.

Begin to layer into the opened peppers in the following order:

-couple pinches of cheese
-a few leaves of spinach
-onion mixture
-2 large spoonfuls of the White Sauce
-half of the bacon pieces
-spinach leaves
-cheese
-more onions
-more white sauce
-rest of bacon
-rest of onions
-rest of white sauce
-rest of cheese

Put the stuffed peppers into the oven for about 25 minutes or until peppers are softened to your liking.

Alternatively, you could cut the bell peppers length-wise and layer ingredients inside the halves.