Lizzie's Recipes

A collection of easy to make recipes

Archive for the month “March, 2015”

Jumbo Sausage Rolls

Winter is coming…  This means comfort food – lovely hot pies and everyone’s favourite – sausage rolls!  Don’t use the paste they sell in supermarkets which masquerades as sausage meat.  You need to buy it from a quality butcher as theirs seems to contain a lot less fat.   These are definitely not going to get a heart tick but we don’t eat them that often and they are utterly scrumptious…

The secret is the grated apple – this makes the cooked meat more moist and does not affect the taste at all.  Feel free to add in anything your fancy  – finely chopped mushrooms or bacon or leeks – it all tastes wonderful…

Jumbo Sausage Rolls

Ingredients:

1 kg of good quality sausage meat

1 egg, beaten

1 red onion, finely chopped

1 large zucchini, grated

1 large carrot, grated

1 large peeled apple, grated

1 cup of panko crumbs

½ cup of spicy red tomato sauce (or plain tomato sauce with some tabasco to taste)

½ teaspoon freshly grated nutmeg

Salt & pepper to taste

 

5 sheets frozen puff pastry

1 additional beaten egg for glazing

Sprinkling of paprika for garnish

Method:

Lay the puff pastry sheets out and cover with a cloth until thawed for use

Gently sauté the finely chopped onion in a little olive oil to soften

In a large bowl combine all the ingredients and mix well using your hands

Lay a sheet of pastry on a pastry mat and cut in half.

Take a generous amount sausage meat portion and place down the centre of pastry and forming a sausage.

Beat remaining egg and brush edges.

Roll up to enclose filling, and cut into 2 pieces.

Place on paper lined trays, seam side down. Brush with egg and lightly slash the top of the pastry Sprinkle with paprika if desired

Bake for 30 mins in an 180c fan-forced oven

Serve with tomato sauce

 

Bon Appetit!   🙂

Creamy Garlic & Chilli Prawns with Pasta

Who doesn’t love creamy garlic prawns?  Who doesn’t love pasta?  Well here’s the best of both worlds.  This delicious pasta sauce takes only minutes to make and looks wonderful.  The pasta I used this time was a mixture of linguine and curly fettuccine – a lovely combination of textures…

We always have a big bag of frozen prawn cutlets (they are the really big ones) in the freezer to add to pasta, risotto or stir-fries.  When some unexpected visitors drop by they are your best friend as you can always make something with them to impress and delight…

This recipe makes enough for two hungry people…

Creamy Garlic & Chilli Prawn Pasta

Ingredients:

12 large raw prawn cutlets

1 tablespoon olive oil

1 large clove of garlic, grated

1 long red chilli, seeded and finely chopped (leave the seeds in for hotter taste)

6 spring onions, finely sliced

1 tablespoon of grated parmesan cheese

2 tablespoons light sour cream

Salt & pepper to taste

1 tablespoon finely chopped parsley

Addition parsley for garnish

Spaghetti, fettuccine or linguine cooked al dente

Method:

Place a large pot of salted water to the boil and throw in pasta

In the meantime, heat the olive oil, garlic, spring onion and chilli in a large frypan and gently fry for a few minutes until coloured

Add in the prawns and fry until pink and just cooked

Gently add in the parmesan cheese and sour cream and bring to the boil

If the mixture is too thick add a little pasta water to the pan

Season with salt and pepper

Just before serving throw in the parsley

Gently toss through the drained cooked pasta and serve piping hot

Garnish with some additional parsley to serve

Bon Appetit!   🙂

Slow Roasted Corn with Chilli Lime Butter

Shopping at my local fruit merchant recently when, to my delight, there on display were tottering mounds of fresh corn in their husks,  Priced at four for $2.00 this was a bargain I could not go past…

This method of roasting fresh corn produces the sweetest, most delicious corn I have ever tasted.  So quick and easy it takes only minutes to prepare.

We had this for dinner last night with just some garlic bread to mop up the lovely butter and juices – lot’s of gnashing and slurping – it was sensational…   I also invested years ago in some little wooden handled corn forks – ideal for hanging on to your piping hot corn as you nibble away!

Chilli Lime Corn

Ingredients:

4 ears fresh corn, unhusked

150 grams salted butter, room temperature

1 teaspoon chili powder

1 lime, zested

1 lime, cut into wedges

Method:

Preheat oven to 180c.

Husk the corn removing the leaves and fine hair

Wrap all four ears in aluminium foil and seal well

Roast for around 40 minutes or until corn is soft when pierced with a skewer

In the meantime combine the butter with the chili powder and lime zest.

When corn is ready unwrap and place on plate

Rub the corn with soft butter mixture, and garnish with lime wedges.

 

 

Bon Appetit!  🙂

Home Made Pizza

We will never buy pizza again!  This easy and quick recipe took only minutes to put together and we had so much fun choosing what toppings to use.  Simon is the dough master so I leave it up to him as he has the best technique…

We found using bread flour ( Lighthouse Plain Bread & Pizza Flour) worked the best for us and the pizza base was delicious.   Making the dough took only a few minutes then it was left in a warm place for a couple of hours…  Another little knead, rolled it out onto pizza trays and the construction began.

We used a home-made tomato base (see Go-To Tomato Sauce recipe), thinly sliced Bocconcini (instead of grated mozzarella), finely sliced leg ham, mushrooms, sliced black olives (me), a pinch of dried oregano, a sprinkling of chilli flakes and a small handful of grated cheese.  Before I put them in the oven I topped the pizzas with a drizzle of olive oil.  Result delicious!

The amounts given make 4 pizzas but we used some to make a cob loaf as well. Knead through some roasted red pepper, grated cheese and sliced black olives and shape into a round loaf.  Sprinkle with parmesan cheese.  When it comes out of the oven, brush with melted garlic butter – sensational!

Tip:  Crank up the oven to 250c fan-forced – the pizzas only take 8-10 minutes

Get yourself a pizza stone – they are amazing and crisp up the bottom of the pizza in seconds

Use baking paper to line the pizza tray which can then be slid across to the pizza stone and then slid onto your pizza paddle!

 

Ingredients:

6 cups bread flour (or 00 flour)

4 teaspoons of dried yeast

3 teaspoons of sugar

3 teaspoons of salt

7 teaspoons of olive oil

600 ml of lukewarm water

Method:

Mix the warm water and yeast together then add to dry ingredients in large mixing bowl and add oil.

Mix to a soft dough.

Knead on a floured surface until soft and pliable (like scone dough)

Return to the mixing bowl and cover with a damp tea towel and leave in a warm spot for a couple of hours. The dough should double in size.

Remove from bowl and knead gently for 1 minute – it should be a bit wet

Roll the dough out to desired size and push into a pizza tray topped with favourite toppings.

 

Bon Appetit!  🙂

 

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