Lizzie's Recipes

A collection of easy to make recipes

Archive for the month “October, 2014”

Quick Vegetable Triangles

We love to use up leftovers and some of our most delicious meals have been made using up bits and pieces of vegetables or pasta from a previous meal.  I freeze leftover vegetables and make bubble & squeak or fritters.  I add beef stock and Frankfurt’s to cabbage and bacon and make it into a soup.  Left over mashed potatoes transforms into Tattie Scones or fish cakes – the possibilities are endless.

These triangles are very quick and easy and you can use just about any leftover veggies in the recipe.  I had made our “Potatoes of the Night” – roasted baby potatoes with red capsicum, garlic cloves and red onion – had some left over so decided to combine them into samosa-like triangles

Don’t be afraid of Filo pastry – it’s very easy to use as long as you keep it covered with a damp tea towel to prevent it drying out.  Treat it gently and it will become your pastry of choice for wrapping up all sorts of wonderful fillings..

Slice each sheet of Filo pastry in half and lightly brush with oil

Slice each sheet of Filo pastry in half and lightly brush with oil

Place your filling at the bottom and roll up corner to corner to create a triangle

Place your filling at the bottom and roll up corner to corner to create a triangle

Golden and crunchy vegetable triangles

Golden and crunchy vegetable triangles

Ingredients:

Leftover roasted potatoes or any vegetables (about 3 cups)

Tablespoon of olive oil

2 cloves garlic, finely sliced

2 teaspoons of cumin powder

2 teaspoons of curry powder

½ cup frozen peas

I large grated carrot

3 spring onions, finely sliced

¼ cup fresh coriander, finely shredded

12 sheets of filo pastry

Olive oil to brush on filo sheets

 

Method:

Gently fry the garlic in the olive oil

Add the spices and fry until fragrant

In a bowl, mix together the leftover roasted potatoes, peas, carrot, coriander and spring onions squashing them slightly to combine

Add garlic and spice mix and combine thoroughly.

Keep the filo sheets covered with a damp towel to prevent them drying out

Take one sheet of filo and slice in half

Brush both halves lightly with some olive oil and place one half on top of the other

Place a generous amount of the filling in the corner and roll up corner to corner to make a sealed triangle

Continue until all the filling and filo sheets are used up

Brush the tops of the triangles with olive oil

Bake for 30 minutes in a preheated 200c fan-forced oven until golden and crisp

Serve with mango and chilli sauce (bottled sauce is readily available in supermarkets

 

Bon Appetit!  🙂

 

Sicilian Style Curly Fettuccini

I found this recipe on a Jamie Oliver Youtube channel – he cooked it on camera and I was salivating just watching him eat it.  It is so very simple but so tasty – it’s actually surprising how delicious it is considering there are few ingredients…

The crunch of the pinenuts and the sweetness of the raisins contrast wonderfully with the tang of the garlic and anchovies.  Curly fettuccini is another lovely discovery.  The sauce clings to the beautifully textured ribbons of pasta…  Jamie’s recipe called the breadcrumbs Pangrattato but his version didn’t have oil or garlic included.  They were just dry crumbs so I did the same but used panko crumbs.  The result is a lovely crispy crunch added to your pasta.  We added some parmesan to the top but it is optional…

Sicilian pasta

Ingredients:

3 tablespoons olive oil

3 cloves garlic, finely sliced

50 g anchovies (small tin or jar), finely chopped

1 small tub tomato paste (about 3 tablespoons)

Water

1 tablespoon pinenuts

1 tablespoon raisins

1 teaspoon sugar

pepper to taste

½ cup breadcrumbs

Freshly grated parmesan cheese (optional)

Curly fettuccini

 

Method:

Gently fry the garlic and anchovies in the oil until the anchovies break down

Stir in the tomato paste and a little water to soften the sauce

Throw in a handful of pinenuts and raisins

Add sugar and pepper to taste

In the meantime cook some curly fettuccini until al dente

Add a ladle of the pasta water to the sauce if too thick

In a dry pan, toast the breadcrumbs until golden brown

Toss the sauce through the drained pasta

Serve topped with a generous sprinkling of breadcrumbs

Add some parmesan cheese if required

 

Bon Appetit!  🙂

 

 

Sensational Sarma (Stuffed Cabbage Rolls)

The Balkan name is Sarma – we call them Cabbage Rolls…  There is something so wonderful about this combination of cabbage, meat and rice – it’s so simple yet so damned delicious.  I don’t know anyone who doesn’t salivate over the thought of Sarma and mashed potatoes….  Heaven on a plate…

We have several friends with kind Mothers who have guided us over the years  – Macedonian, Serbian, Polish – they all recommend the same trick – you must use whole sauerkraut leaves!  You can buy these as a whole head in some Continental Deli’s but the smell is quite daunting.  Luckily you can also buy the whole leaves rolled and packed into the massive jars I recently stumbled across at my local fruit shop/deli.  There are 12 big leaves stuffed in the jar.  Some are bigger than others and can be halved.  We got 16 rolls out of the one jar.

IMG_5553

Vegeta is a Croatian mixture of salt and spices.  It also has a little MSG in it but didn’t leave us with any after effects as we didn’t use much.  It takes the place of salt in this dish and is very strong so use it sparingly…

Some recipes call for the addition of Speck which is an Italian smoked fatty meat from the pork belly.   I substituted with Kaiserfleisch which is basically the same thing but with much less fat.  It gives the rich smoky bacon taste to the meat filling..

My husband has a good mate at work who supplies us with authentic Hungarian paprika – his parents regularly bring back kilograms of the stuff when they visit the old country. It is vital to use a really good quality paprika as the authentic taste of this dish is in the spices…

My only tip is keep an eye on them while baking in the oven – the rolls absorb most of the stock and I found I basted the top layer a couple of times to keep them moist.  You can add additional stock if needed…  What is left at the bottom of the dutch oven is a gloriously tasty liquid – don’t waste it  – spoon it over the rolls and enjoy…

All packeed in and ready for the oven

All packed in and ready for the oven

Two hours later - delicious Cabbage Rolls are ready to serve

Two hours later – delicious Cabbage Rolls are ready to serve

Served with creamy mashed potato and a dollop of sour cream...  A sprinkinge of paprika adds some colour

Served with creamy mashed potato and a dollop of sour cream… A sprinkling of paprika adds some colour

Ingredients: 

2 tablespoons olive oil

2 onions, diced

3 garlic cloves, crushed

150 g kaiserfleisch, finely diced

1 large red capsicum, finely diced

2 tablespoons sweet paprika

500 g minced beef

500 g minced veal

1 generous tablespoon tomato paste

1 teaspoon Vegeta (or a vegetable stock cube, crumbled)

1 tablespoon mustard powder

1 teaspoon freshly ground black pepper

½ cup arborio rice

1 egg, beaten

½ cup chopped flat-leaf parsley

pickled cabbage leaves (large leaves can be cut in half to make 2 leaves)

2-3 cups of chicken stock

additional paprika to sprinkle over top

shredded sauerkraut for the oven dish

Method:

Heat the oil in a frying pan and fry the onions, garlic, red peppers and speck for a few minutes

Stir in the paprika and tomato paste and mix well

Remove from the heat and leave to cool

Combine with the minced meats, Vegeta, mustard powder and pepper

Stir in the rice, egg and parsley.

Combine well using your hands

Place the cabbage leaves on a board and add a generous handful of the mixture to each one

Shape the stuffing into a sausage and roll up inside the leaves, tucking the ends of the leaves back into the rolls.

Lay the sauerkraut over the base of a large Dutch oven

Pack in the rolls so there are few gaps

There will be 2–3 layers in the pot

Top with another layer of sauerkraut

Pour over the chicken stock and sprinkle with additional paprika

Bake in a 170c-180c oven for around 2 hours

Check on the rolls occasionally and baste with the stock – if there is too little, add in additional stock to prevent the rolls drying out.

Serve with creamy mashed potato and a dollop of sour cream

 

Bon Appetit!  🙂

Old Fashioned Apricot Chicken

The internet has recently exploded with what I call retro food recipes…  All those daggy recipes your mum used to make in the 60’s and 70’s have had a renaissance and one of the tastiest was Apricot Chicken.  This combination of packet French onion soup and apricot nectar was on everyone’s table at one time or another in our youth.  Sadly neglected, it has made a come back!

This is my version and it is quick, easy and utterly delicious.  I make a large amount as it freezes well.  The recipe below will feed eight people.

Apricot Chicken

 

Ingredients:

12 chicken thighs (about 2 kg)

1 cup cornflour to coat the chicken pieces

Couple of tablespoons olive oil

6 spring onions chopped

1 large can apricot halves

1 large tin (800 ml) apricot nectar

2 packets of reduced-salt French Onion Soup

3 tablespoons honey

1 cup of water

Salt & pepper

Method:

Put cornflour in a large plastic bag and season with salt & pepper

Trim the thighs and cut each one in half

Put the chicken thighs in the plastic bag, seal tightly and shake to evenly coat the pieces – you may have to do this in batches…

Heat the olive oil in a large frypan and quickly sear the chicken pieces in batches until coloured

Remove and drain on paper towels

In the same pan, add the apricot nectar, French onion soup and honey and bring to a simmer stirring constantly.

When thickened add the water

Drain the apricot halves

In a large casserole dish or Dutch oven, place a layer of the chicken thighs interspersed with the apricot halves

Sprinkle some spring onions over the top

Repeat this in layers until all the chicken, apricots and spring onions are used up

Pour over the hot sauce and cover tightly with a lid

Bake in a 180c oven for 45 minutes to an hour or until the chicken is tender

Give a stir a couple of times during the cooking and add more water if sauce is too thick

Serve with steamed rice or mashed potatoes and a green vegetable

 

Bon Appetit!  🙂

Rocket, Pear & Toasted Pine Nut Salad

Here’s another very attractive salad sent to me to try by my husbands favourite colleague…

Now, said husband “hates salad” and “doesn’t like the taste of rocket” and kept reminding me in a peevish manner all day that he probably wouldn’t eat it as he…. etc… etc…

Deciding to ignore him as I a: love salad and b: love rocket,  I made it anyway and surprise, surprise he actually ate two helpings!

It is delicious and so refreshing.  The crunch of the pine nuts and the sweetness of the pear – it’s definitely on our menu from now on…   The Praise brand Honey & Dijon Dressing is available at any supermarket and makes putting this salad together a breeze…  Thanks Belinda!

Rocket and pear salad

Ingredients:

1 box or pack of baby rocket leaves

2 tablespoons toasted pine nuts

2 tablespoons of Praise Honey & Dijon Dressing

1 perfect pear cut into quarters and thinly sliced

Good handful of shaved parmesan cheese

Salt & Pepper to season

Method:

Gently brown the pine nuts in a non-stick pan until golden and toasted

Toss together with all other ingredients

Season to taste

Serve with additional parmesan shavings on top

 

Bon Appetit!  🙂

 

 

Cannellini Bean, Spinach & Tomato Salad

Spring is upon us in Melbourne and our thoughts start to turn towards lighter meals and the lovely salads we savour in the warmer months.

This one is fantastic – it only takes minutes to make and can be embellished by whatever you have at hand.  I was hanging on the pantry door wondering what to make and came across a tin of Cannellini beans…  I also stumbled  across some chilli infused olive oil and added a tablespoon for a little kick…  A search through the fridge and voila – we had a delicious warm salad in seconds…

Cannellini bean & Spinach Salad

 

Ingredients:

1 tablespoons chilli infused good olive oil

1 large clove of garlic grated

8 baby Roma or cherry tomatoes

1 tin of drained cannellini beans (keep the liquid)

Good handful of fresh baby spinach

1 tablespoon finely shredded Basil

1 teaspoon white wine vinegar (to taste – add more if you like a sharper tang)

Salt & Pepper to taste

2 tablespoons crumbled Persian feta cheese

 

Method:

Gently fry the garlic in the chilli oil

Throw in the cherry tomatoes whole and gently roll around for a few minutes until a bit softened

Add the drained cannellini beans and gently heat through

Throw in the spinach and basil and gently mix until the greens are wilted

Add the vinegar

If necessary add some additional olive oil or liquid from the beans if it seems a bit dry – you want an oozy thick mixture

Season to taste

Serve with crumbled Persian feta on top

 

Bon Appetit!  🙂

Post Navigation

Lebeau's le Blog

Home of the "What the Hell Happened?" Series

Vegemite Withdrawals

"Not all those who wander are lost" - JRR Tolkien

Robinince's Blog

Just another WordPress.com site

Lizzie's Recipes

A collection of easy to make recipes

Fromage Homage

A British Isles Cheese Odyssey

KITCHEN CICI

Food Innovator, Clean Eater, Recipe Sharer. My kitchen is small but mighty.

redundancyworklife

redundancy & worklife

tullyandtahlia

Smile! You’re at the best WordPress.com site ever

shantiodyssey

Travels through SE Asia and beyond.......

Lulu Zaza Blog

A photographic journal of two Russian Blue cats

One Little Aquarian

the joys of everyday life as I see it!