Lizzie's Recipes

A collection of easy to make recipes

Archive for the month “November, 2014”

Potato, Bacon & Corn Hash

Some days you just hang on the fridge door gazing longingly into the depths and willing something interesting to pop up and shout “I’m delicious – cook me!”  I could only find a couple of potatoes sitting forlornly in the veggie crisper along with various bits and pieces so I decided to try to make Hash which seems to pop up in so many American movies (for some reason I always think potatoes and corn are an essential ingredient).  After a scout around the Internet I found the basics and was on my way…

The result was awesome and as I furtled through the pantry and the fridge I pulled together some quick and easy ingredients that magically turned into a terrific side dish.  The big tip is to always add about a tablespoon of butter at the end – it makes the end product so tasty and the texture is beautiful…  Vegetarians can omit the bacon but it really did add the most amazing flavour…  The ingredients below are enough for four as a side…

Corn and Potato Hash

Ingredients:

2 large potatoes cut into cubes

1 teaspoon onion salt

Pepper to taste

Olive oil

1 clove garlic grated

1 onion finely chopped

3 rashers streaky bacon finely sliced

2 small tins of corn kernels drained

6 baby Roma tomatoes sliced thickly

½ cup finely shredded fresh coriander (or parsley)

1 tablespoon butter

Salt & pepper to taste

Method:

Lightly coat the potato cubes in a small amount olive oil

Toss through the onion salt and some pepper

Place in a single layer on a roasting tray lined with baking paper to prevent sticking

Roast in an 180c fan-forced oven for about 20 minutes or until golden and cooked

In the meantime, fry the onion, garlic and bacon until brown and crisp in a small amount of olive oil

Throw in the potato cubes, corn, and chopped tomatoes

Add the coriander and butter and combine thoroughly

Season to taste

Serve piping hot as a side dish or with pasta and a main meal

 

Bon Appetit!  🙂

Chorizo & Ham Pasta Bake

I often make a huge tray of pasta bake as it is always very tasty, very quick to put together and it freezes well.   We always have boxes of various cooked pasta in the freezer and it makes life very easy when deciding what to have for lunch.

This pasta bake has a bit of everything in it – what ever you have in the fridge can be added in.  I add just grated cheese as I find the cheese sauces can be just a bit too rich even for our tastes.  There’s so much going on in this pasta it doesn’t need a creamy sauce to enhance it.  I added in swiss brown mushrooms and a bag of spinach but you can add other vegetables such as zucchini, carrots or corn as well.

The amount shown will serve 10-12 people so it is also good to take to a party to share amongst friends…


Ingredients:

750g penne pasta

1 tablespoon olive oil

2 cloves garlic, grated

1 large red onion, finely chopped

1 teaspoon Sambal Oelek (or 1 long red chilli with seeds)

2 chorizo sausages, skin removed and chopped into small pieces

4 ham steaks, chopped into small cubes

1 punnet Swiss Mushrooms, finely sliced

1 large bag of baby spinach

½ teaspoon grated nutmeg

Salt & pepper to taste

500g grated cheese

Panko crumbs

2 tablespoons grated parmesan cheese

Dried chilli flakes
Method:

Cook the pasta until just al dente and drain thoroughly

In the meantime fry the onion, chilli and garlic in the olive oil in a large pan

Throw in the chorizo and ham steak and cook until coloured

Add in mushrooms and spinach and combine thoroughly until spinach is wilted

Season with nutmeg and salt & pepper to taste

Combine the pasta, sausage and ham mixture and grated cheese together mixing well

Pour into a large baking dish and sprinkle with panko crumbs, grated parmesan cheese and a sprinkling of dried chilli flakes

Bake in an 180c fan-forced oven for about 30-40 minutes until golden brown and the topping is crisp

 

Bon Appetit!  🙂

 

 

Chilli Con Carne

We love Chilli Con Carne which is basically a minced beef dish with a bit of heat and some beans.  The secret ingredient in my version of Chilli is a jar of Roasted Red Peppers. These add a sweetness to the sauce and the taste is divine.

The Chilli delicious on its own with just some grated cheese and corn chips or as a filling for tortillas or the latest from El Paso foods – Stand and Stuff Soft Tacos  – which are soft tacos shaped like a little boat that you can fill with yummy things and the filling doesn’t fall out!  Very clever indeed – our supermarket stocks them and we tried them this week with great success…

I prepare a platter filled with all the bits and pieces to be added as toppings and the possibilities are endless…   The quantity I cooked serves about 10 and it freezes very well.  This is terrific for a large gathering for a casual dinner…

Chilli Con CarneChilli with trimmings

Chilli Stand ups

Ingredients:

½ kg lean minced beef

2 cloves of garlic, grated

2 long red chillies (if more heat required leave the seeds in)

1 tablespoon olive oil

2 large carrots, grated

2 sticks of celery, finely sliced

1 jar of roasted red peppers, roughly chopped

2 teaspoons cumin powder

½ teaspoon grated nutmeg

1 large can crushed tomatoes

1 tub tomato paste

1 large tetra-pack of beef stock (about 4 cups)

Salt & pepper to taste

1 teaspoon sugar

2 teaspoons tabasco sauce (optional)

½ cup finely shredded coriander leaves and stalks

2 large tins red kidney beans, drained

 

Method:

Fry the garlic, chillies, carrot and celery together in the olive oil in a large pan until softened

Add the minced beef and break up with a wooden spoon mixing thoroughly

Add the crushed tomatoes, red peppers, coriander and tomato paste

Mix well and add in the beef stock

Season with a little salt and pepper and add the sugar

Stir well and bring to the boil then turn heat down and simmer, uncovered for a couple of hours or until liquid has reduced to a saucy consistency

Add the drained red kidney beans and check the seasoning

Add additional heat if required by adding some tabasco sauce

Bring back to the boil and simmer a further 30 minutes until rich and thick

Serve with grated cheese, corn chips and sour cream

 

Bon Appetit!  🙂

Warm Roasted Tomato Salad

My supermarket has these wonderful boxes of different coloured baby tomatoes.  Some are bright yellow, some are almost black, some are red cherry tomatoes and some are baby Roma style.  They look so inviting and colourful and being small they are beautifully sweet.  Of course you can use any cherry tomatoes for this salad, but the multicoloured ones add a bit more interest.

These are delicious as a side dish with schnitzel or steak and the next day you can toss them though pasta for a quick vegetarian dinner…  I whipped these up in minutes – enjoy…

Roasted Tomato Salad

 

Ingredients:

1 punnet of mixed baby tomatoes

3 cloves of garlic finely sliced

1 tablespoon olive oil

1 tablespoon balsamic vinegar

Salt & pepper to taste

½ cup finely shredded basil leaves

2 tablespoons crumbled Persian feta cheese

 

Method:

Toss the tomatoes, garlic, olive oil and balsamic together in a roasting tray

Season with salt & pepper to taste

Roast in 200c fan-forced oven for 15-20 minutes or until softened and coloured

Shake the pan a couple of times to ensure they don’t stick

To serve, add the shredded basil leaves and gently stir though

Top with crumbled feta cheese

 

Bon Appetit!  🙂

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