Lizzie's Recipes

A collection of easy to make recipes

Archive for the month “August, 2012”

Lizzie’s Bolognese Sauce

I have been making this sauce the same way for about 30 years.  It can be fiddled with by adding extra ingredients such as mushrooms, spinach, grated zucchini or bacon etc.  The basic sauce however is delicious…

This recipe make quite a lot of sauce but it freezes very well and I also use it for lasagne or savoury pancakes…


1 kg premium beef mince

2 carrots grated

1 large onion finely chopped

2 large cloves of garlic grated (I find grated garlic more flavoursome in sauces)

splash olive oil

wine glass of red wine

810 gram can crushed tomatoes

tub tomato paste

1 teaspoon Italian herbs (I always have a tube of Garden Gourmet Italian Herbs in the freezer)


salt & pepper to taste

large pinch of sugar (this is to taste and is optional)

1 litre of beef stock

a splash of balsamic vinegar


Over a high heat sweat the onion, grated carrot and grated garlic together in the olive oil

Add the minced beef and stir constantly to break up as finely as possible

Add the herbs and nutmeg and continue to stir

Add the red wine

Add in the tin of crushed tomatoes and tub of tomato paste

Mix together thoroughly

Add in the beef stock

It will look quite thin and soupy at this stage

Add a little salt & pepper – not too much as you can add more at the end

Bring back to boil then move onto a lower heat and cook uncovered at a slow to medium simmer for 2 hours or until it cooks down to a thick sauce

At this point you can adjust the salt & pepper and add in the sugar – this takes the acidity away from the tomatoes

If necessary add in a splash of balsamic vinegar – it gives a real punch to the sauce…

Serve with any type of pasta – spaghetti is wonderful of course.  I always drain the pasta and toss the sauce through before serving..

Top with freshly grated parmesan cheese..

Bon Appetit!

Spaghetti with Ricotta, Smoked Tasmanian Ocean Trout, Zucchini and Peas

This deliciously creamy pasta dish is lovely with a fresh green salad.  It is surprisingly light and goes well with a crisp cold Riesling…


200gms Smoked Tasmanian Ocean Trout, chopped

Tbsp Bertolli Light Olive Oil

1 Garlic clove crushed

250gms zucchini, roughly chopped

150gms Ricotta cheese

2 tbsp sour cream

400gms Barilla Spaghetti #5

250gms peas (frozen or fresh)

1⁄4 cup fresh mint leaves, roughly chopped


Heat oil in frypan & cook garlic & zucchini over gentle heat for 4-5mins until lightly browned.

Cook the pasta in a large saucepan of salted boiling water for 8mins or until al dente.

Stir in the peas & cook for 1 minute

Drain & return to saucepan.

Stir in ricotta, sour cream, Ocean Trout, zucchini & garlic.

Season well & stir in chopped fresh mint.

Heat over gentle heat for 1-2mins.

Mix well & serve immediately.

Bon Appetit!

Smoked Mussel Dip with Black Olives

This is an unusual dip but is absolutely delicious and can be assembled in minutes.

Use tinned Smoked Mussels for this delicious dip…


lemon juice

black pepper

olive oil

1 carton soft cream cheese

1 can smoked mussels, drained

2 tablespoons roasted red capsicum

2-3 tablespoons slivered black olives

2 tablespoons finely chopped dill


Beat together the cream cheese and mashed mussels

Stir in the chopped capsicum and slivered olives

Add chopped dill

Add suffucient olive oil to give a soft texture

Add lemon juice and pepper to taste

Lightly chill before serving

Serve this spread on little croutons fried in olive oil or with vegetable crudites

Bon Appetit!

Spicy Tomato Soup

This soup is one my husband makes every winter.  It’s delicious and can be made suitable for vegetarians by omitting the bacon and using vegetable instead of beef stock.

Spicy Tomato Soup


1200 g tinned crushed tomatoes

2 carrots

1 chopped onion (fresh or frozen)

1 clove garlic (or 1 tsp crushed in jar)

¼ cup rice

olive oil or margarine

2 rashers bacon

1 tablespoon tomato paste

1 teaspoon sambal oelek (or 1½ teaspoons tabasco sauce)

4 cups of beef stock


Heat oil in a large saucepan.

Add chopped onion and bacon and cook for 10 minutes until the onion is soft.

Add chopped carrot, sambal (if using ), crushed garlic and cook a further 2 minutes.

Add rice and crushed tomatoes, stirring to combine with other vegetables

Cover pan and cook gently for around 5 minutes, stirring occasionally.

Do not let the vegetables brown.

Add tomato paste, tabasco (if using) and beef stock.

Simmer gently for 1½ hours until carrot and onion are tender.

Blend in food processor or use hand held processor.

Gently reheat and season with salt and pepper if required.

Serve with a dollop of fresh cream. Delish…

Bon Appetit!

Baked Tomato Risotto

This is a cheats way to cook risotto.  It takes about 40 minutes and all you have to do is give it a stir halfway through…


chopped onion

chopped pancetta or bacon

olive oil



1 cup arborio rice

1 large tetra pak of chicken stock (approx 1 litre)

1 small tub tomato paste

2 good handfuls pecorino or parmesan cheese

seasoning to taste


Preheat oven to 200c and place oven proof dish in to heat. (spray it with non stick spray first)

Fry onion, bacon, garlic and chilli in olive oil until soft.

Add arborio rice, stirring until coated with oil.

Mix together chicken stock and tomato paste.

Pour into pan and stir until boiling.

Season with pepper if desired (you shouldn’t need salt because of the bacon)

Take preheated dish out of oven and gently pour mixture in.

Stir until evenly distributed.

Bake for 20 minutes on 200c.

After 20 minutes, remove from oven and stir through cheese until combined

Bake a further 20 minutes and give a stir before serving.

You can add chopped fresh tomatoes, or sun dried tomatoes or peas etc before serving.

Bon Appetit!

Spicy Szechuan Eggplant

This is absolutely delicious as a side dish or with steamed rice. I have eaten it in many Asian restaurants and it’s pretty versatile.  You can make it as spicy or as garlicky as you like…

1/4 cup soy sauce

1 tablespoon honey

1 tablespoon distilled white vinegar

1 tablespoon cornflour

2 fresh red chillies, minced

2 slices ginger, minced

2 cloves garlic, minced

non-stick pan spray

1 large eggplant, peeled and cut in 3″ strips

1 cup tree ears or shiitake mushrooms, soaked and sliced

Combine first 7 ingredients for sauce.

Spray a skillet with nonstick pan spray.

Add eggplant and mushrooms; stir-fry over medium heat until eggplant is golden brown, about 5 minutes.

Add sauce and stir-fry 1 minute longer.

Bon Appetit!

Rocket Salad with Mozzarella, Mint, Peach and Prosciutto

This salad is delicious and I first saw Jamie Oliver put one together on a television show.  It’s a wonderful accompaniment to any dish or just lovely on it’s own…

rocket leaves

ripe peach

ball of mozzarella (bocconcini balls are also very nice)

couple of slices of prosciutto or Parma ham

toasted pine nuts

mint leaves to taste

dressing made with olive oil and lemon juice

Pinch the skin and peel from the  bottom to the top, then quarter them.

Rip the mozzarella into small pieces and place on a plate with the peaches.

Lightly season.

Lay a couple of slices of prosciutto over the top.

Dress your mixed salad leaves and torn-up mint with a little  of the olive oil and lemon juice dressing.

Throw the leaves on top of  the plate.

Sprinkle with toasted pine nuts

Bon Appetit!

Hot Tamale (Beef with Macaroni)

 This is a recipe my mother has been making for about 40 years…  We don’t remember why it’s called Hot Tamale – that’s been lost to history –  it’s not Mexican Tamale – but I can tell you this is delicious and easy and everyone just loves it!  If I bring a tray of this to a party it’s always the first thing gone…

Hot Tamale

Variations: You can also add in grated vegetables such as zucchini, parsnip and carrots.  Add mushrooms and spinach as well.  If you top it with a thick cheese sauce before baking it is a very decadent dish indeed…  The possibilities are endless…  


large packet of pasta, eg macaroni, elbows etc. (I used small penne last time)

grated parmesan cheese

500 g good quality mince meat (I use diet mince)

2 onions


chilli to taste (I use Sambal Oelek)

tin of crushed tomatoes

2 tins tomato soup (I use Campbell’s)

olive oil

salt & pepper to taste

2 teaspoons sugar


Fry the onion, garlic & chilli

Add the mince meat, breaking it up while browning it.

Add the undiluted tomato soup

Add the seasonings and sugar.

Simmer while the pasta is cooking

Cook the pasta until just al dente, and mix together with the meat sauce

Pile into a casserole dish (I usually manage to get two dishes out of this much and freeze one)

Sprinkle with lot’s of parmesan cheese and bake at 200c for about 20-30 minutes until cheese is browned.

Serve with crusty bread

Bon Appetit!

Chinese Cabbage and Crunchy Noodle salad

This salad is delicious on a summers day and goes well with any BBQ food…


½ wombok (chinese cabbage), finely shredded

1 large carrot, coarsely grated

1 red capsicum, seeded and finely sliced

½ cup sliced shallots

1 cup torn fresh coriander leaves

¾ cup unsalted roasted peanuts

100g packet Chang’s fried noodles


¼ cup lime juice

1/3 cup canola oil

2 teaspoons sesame oil

tablespoon of caster sugar (or to taste)

1 tablespoon finely grated fresh ginger

salt, to taste

Place all dressing ingredients in a screw-top jar and shake well. Set aside.

Place wombok, carrot, capsicum, shallots, coriander leaves and peanuts in a large bowl and stir to combine.

Just before serving, shake dressing and pour over salad. Mix well. Add fried noodles and stir to combine.

Serve immediately

Bon Appetit!

Beef Goulash

A friend of my husband is of Hungarian background and his parents recently returned from a trip to the old country with large amounts of genuine Hungarian Paprika. Our friend sent some home for me to try and it is fantastic. Smoky and spicy, it adds such a depth of flavour to this Beef Goulash recipe which is the simplest and quickest I have ever found.  It is so easy and always tastes fabulous.  I make a heap of it and freeze it during the winter as it’s very versatile.

Try using it as a pie filling – yummy…

You can also add a carton of beef stock to any that’s leftover and make Goulash Soup – this is also very tasty…


1 large onion chopped

Olive Oil

2 large red capsicums sliced

malt vinegar

3-4 tablespoons Hungarian paprika

4 cloves of finely chopped garlic

zest of 1 lemon

1 tub of tomato paste

2 kg cubed chuck steak

beef stock to cover – (I use Campbells Beef Stock in a tetra pack)

salt & freshly ground pepper

chopped parsley (optional)


Heat a few tablespoons of oil in heavy bottomed pot.

Saute onions until golden

Add capsicum and garlic & stir for a minute or two

Then add 1 tablespoon of vinegar, then the paprika, lemon zest and tomato paste

Cook until paste changes colour and add beef.

Cover with stock, mix well, cover pot and simmer in moderate oven or on top of the stove until beef is tender (I usually leave it for over two hours and leave the lid off so it cooks down)

Check seasoning, adding vinegar, salt & pepper as necessary

Serve with noodles or mashed potatoes.

Sprinkle with plenty of chopped parsley

Bon Appetit!

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