Lizzie's Recipes

A collection of easy to make recipes

Archive for the month “July, 2013”

Eggs En Cocotte

This lovely breakfast dish is a luxurious treat on a Sunday morning. I tend towards cooking for 12 minutes if you want quite a soft and gooey centre. They will continue cooking in the ramekin so whip them out of the oven straight away.
The recipe is for two serves…

Eggs en Cocotte

Ingredients:
2 teaspoons butter
4 eggs
2 teaspoons sour cream
2 tablespoons grated cheese
2 rashers finely chopped bacon
Parsley for garnish
4 slices of fresh rye bread
Fresh herbs for garnish
Olive oil spray

Method:

Rub a 2 ramekins or small cup size soufflé dishes with butter
Crack 2 eggs in each leaving them whole
Top each one with sour cream and grated cheese
Sprinkle over chopped bacon
Place dishes in a baking dish. Add boiling water to baking dish to come halfway up sides of the dishes
Bake in preheated oven for around 12-15 minutes until set.

I serve this with crispy crunchy toast:
Remove the crusts from the bread and flatten out with a rolling pin.
Place on a baking tray and spray with olive oil
Sprinkle some fresh or dry herbs over the bread
Bake in the oven along with the eggs for around 12-15 minutes
Serve at once
If you are feeling decadent, steamed asparagus spears are a wonderful accompaniment

Variations include: a slice of smoked salmon added to the top before serving, add sliced mushrooms, baby spinach or chopped tomatoes – it all depends on your taste.

Bon Appetit!

Lizzie’s Cottage Pie

This is a terrific winter dish.  There are no rules – just make your favourite savoury mince and top with thick creamy mashed potoates and you have a delicious plate of comfort food.

Coles Supermarkets make it even easier by selling a prepacked pre-chopped packet of onions, celery, carrots and leek which makes it very quick to throw this dish together with the minimum of effort…

Cottage Pie

Ingredients:

1 tablespoon olive oil
1 leek sliced
1 large onion chopped
2 sticks celery chopped
2 carrots chopped
1 clove garlic crushed
1 kg premium minced beef
½ bottle of good quality tomato Passata
2 tablespoons tomato paste
2 tablespoons Worcestershire Sauce
2 beef stock cubes
2 tablespoons plain flour
salt & pepper to taste
4 large potatoes peeled and chopped into even pieces
1 tablespoon butter
2 tablespoons sour cream
½ cup grated cheese
Salt & pepper to taste
Grated nutmeg for top (optional)

Method:

Fry vegetables and garlic in the oil for 5 minutes or so until softened
Remove from pan and add the minced beef.
Fry over fairly high heat use a wooden spoon to break up the clumps
Tip the vegetables back in and add Passata, tomato paste and Worcestershire Sauce
Add beef stock cubes dissolved in about a cup of water
Sprinkle over the flour and stir until thickened
Simmer for an hour or so until the vegetables are tender and the sauce resembles a pie-filling like texture.  You can add more water if required if it gets too dry
Season with salt and pepper to taste adding more Worcestershire sauce if necessary.
Tip into a casserole dish and top with mashed potato
Bake in fan-forced oven at 180c for about 30 minutes or until the top is golden brown

 Mashed Potato
Cut potatoes into even sized chunks and boil in salted water until tender
Drain in a colander moving them around to dry off
Put back in the pot and mash with butter, sour cream and grated cheese
Season to taste
Spoon over the beef mince smoothing out to the edges evenly
Sprinkle with grated nutmeg if desired

Bon Appetit!

French Beef Casserole

I had totally forgotten this marvellous casserole until a couple of weeks ago.  It used to be my favourite dish to serve up when I had people over for dinner and it is so simple to make and very tasty indeed…

It has lovely crunchy french bread slices on top buttered with a combination of butter and Dijon Mustard which soak up some of the delicious sauce.   I use a heavy cast iron Chasseur pot on the stove and then transfer it into the oven.  Well worth making…

French casserole 2

Ingredients:

  • 1 Kg chuck or blade steak cut into cubes
  • 1 tsp brown sugar
  • salt & pepper
  • 1 beef stock cube
  • 1 tbsp flour
  • pinch nutmeg
  • 1 onion finely chopped
  • 2 cloves of garlic crushed
  • 1 tbsp vinegar
  • 1 tsp Worcestershire Sauce
  • 1 tbsp tomato sauce
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 1 tbsp extra flour
  • 1/2 cup water
  • 1/2 cup dry red wine
  • 1 French Bread stick
  • 2 tbsp extra butter
  • 2 tsp Dijon Mustard

Method:

  • Combine sugar, salt and pepper, crumbled stock cube, flour, nutmeg, finely chopped onion, crushed garlic, vinegar, Worcestershire sauce and tomato sauce. Spoon over meat, cover, leave to marinate 1 hour; stir occasionally.
  • In a heavy cast iron Chasseur pot or similar, heat the butter and oil, add meat and marinade, cook 30 seconds.
  • Combine the extra flour with the water and red wine  and add to the meat, stir until sauce boils and thickens.
  • Transfer to the oven, cover and bake for around  1 & 1/2 hours at 180c or until the meat is very tender
  • Cut bread stick into 2 ” slices. Combine extra butter and mustard, spread on one side of bread slices.
  • Place slices, mustard side up, on top of casserole, push down gently to soak up some of the sauce.
  • Return to oven, cook uncovered further 20 minutes or until top is brown and crisp

French Casserole

I served the casserole with some little individual Potato Gratins which I buy at Aldi. The brand is Maitre D’ Potato Gratin and they are scrumptious!

Bon Appetit!

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