Serves 4
6 slices multigrain bread
2 tsp olive oil
1/2 brown onion, grated
100g shortcut bacon, finely chopped
250g beef mince
1 egg, lightly beaten
1/4 cup flat leaf parsley leaves, chopped
2 tbsp BBQ relish
2 cherry tomatoes, halved
1. Preheat oven to 180 degrees. Grease four 3/4 capacity texas muffin pan holes. Using a rolling pin, roll 4 slices of bread flat. Use bread slices to line base and side of greased muffin holes (sides will not be completely covered). Bake for 5-10 mins or until firm to touch.
2. Place remaining bread in food processor. Process to fine crumbs. Heat oil in a small frying pan over medium heat. Add onion and bacon. Cook 4-5 mins, stirring occasionally.
3. Combine mince, egg, parsley, relish, breadcrumbs and onion in a large bowl. Season with salt and pepper. Using 1/3 cup of mixture per meatloaf, spoon into bread cases. Press 1 tomato half, cut side up into each mince top. Bake 20-25 mins or until cooked through. Leave to cool in pan.
NB This can be frozen for up to 2 months.
(Recipe courtesy of Super Food Ideas, February, 2007).
Friday, March 9, 2007
Tuna, pea and corn bake
Serves 4
250g fusilli pasta
185g can tuna in extra virgin olive oil, drained and flaked
1/2 cup frozen peas and corn
410g can cream of celery soup
1/2 cup grated tasty cheese
1. Preheat oven to 180 degree. Grease an 8 cup capacity Corningware dish. Cook pasta in a lge saucepan of boiling water. Drain.
2. Combine tuna, peas and corn, soup and pasta in a large bowl. Season with salt and pepper. Stir to combine.
3. Spoon pasta into prepared dish and sprinkle with cheese. Bake for 25-30 mins or until set. Allow to cook completely.
NB this freezes for up to one month.
(Recipe courtesy of Super Food Ideas, February, 2007)
250g fusilli pasta
185g can tuna in extra virgin olive oil, drained and flaked
1/2 cup frozen peas and corn
410g can cream of celery soup
1/2 cup grated tasty cheese
1. Preheat oven to 180 degree. Grease an 8 cup capacity Corningware dish. Cook pasta in a lge saucepan of boiling water. Drain.
2. Combine tuna, peas and corn, soup and pasta in a large bowl. Season with salt and pepper. Stir to combine.
3. Spoon pasta into prepared dish and sprinkle with cheese. Bake for 25-30 mins or until set. Allow to cook completely.
NB this freezes for up to one month.
(Recipe courtesy of Super Food Ideas, February, 2007)
Pumpkin and spinach pasta bake
Serves 4
1/2 tsp coriander seeds
600g butternut pumpkin, cut into 2cm pieces
olive oil cooking spray
200g tortiglioni or penne pasta
1 cup fresh ricotta cheese
1 egg, lightly beaten
50g parmesan cheese
250g packet frozen chopped spinach, thawed.
(I top with mozzarella!)
1. Preheat oven to 200 degree. Line a large baking tray with baking paper.
2. Using a mortar and pestle, pound coriander seeds till crushed (can go without these). Place pumpkin on prepared tray. Lightly spray with oil and sprinkle with coriander. Season with salt and pepper. Roast uncovered 20 mins or until tender. Reduce oven to 180 degrees.
3. Cook pasta in a large saucepan of boiling water. Drain. Combine ricotta, egg, parmesan and drained spinach in a bowl. Add to pasta and sitr through.
4. Spoon into a Corningware dish and bake for 20-25 mins or until set in centre.
NB this can be frozen and taken for lunches
(Recipe courtesy of Super Food Ideas, February 2007)
1/2 tsp coriander seeds
600g butternut pumpkin, cut into 2cm pieces
olive oil cooking spray
200g tortiglioni or penne pasta
1 cup fresh ricotta cheese
1 egg, lightly beaten
50g parmesan cheese
250g packet frozen chopped spinach, thawed.
(I top with mozzarella!)
1. Preheat oven to 200 degree. Line a large baking tray with baking paper.
2. Using a mortar and pestle, pound coriander seeds till crushed (can go without these). Place pumpkin on prepared tray. Lightly spray with oil and sprinkle with coriander. Season with salt and pepper. Roast uncovered 20 mins or until tender. Reduce oven to 180 degrees.
3. Cook pasta in a large saucepan of boiling water. Drain. Combine ricotta, egg, parmesan and drained spinach in a bowl. Add to pasta and sitr through.
4. Spoon into a Corningware dish and bake for 20-25 mins or until set in centre.
NB this can be frozen and taken for lunches
(Recipe courtesy of Super Food Ideas, February 2007)
Chipolata, spinach and red onion salad
Serves 4
Olive oil cooking spray
650g chipolata sausages
2 medium red onions cut into skinny slices
2 tbsp olive oil
100g baby spinach leaves
tomato chutney and crusty bread to serve
1. Preheat a pan or BBQ plate on medium high. Spray sausages with oil. Combine onions and 1 tbsp oil in a bowl. Season with salt and pepper. Stir to coat.
2. BBQ sausages and onions, turning often for 8-10 mins or until cooked. Transfer to a plate lined with paper towel to cool slightly.
3. Halve sausages diagonally. Arrange spinach on serving plates. Top with sausages, onions and a dollop of chutney. Drizzle with remaining oil and serve with crusty bread.
Olive oil cooking spray
650g chipolata sausages
2 medium red onions cut into skinny slices
2 tbsp olive oil
100g baby spinach leaves
tomato chutney and crusty bread to serve
1. Preheat a pan or BBQ plate on medium high. Spray sausages with oil. Combine onions and 1 tbsp oil in a bowl. Season with salt and pepper. Stir to coat.
2. BBQ sausages and onions, turning often for 8-10 mins or until cooked. Transfer to a plate lined with paper towel to cool slightly.
3. Halve sausages diagonally. Arrange spinach on serving plates. Top with sausages, onions and a dollop of chutney. Drizzle with remaining oil and serve with crusty bread.
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