Lizzie's Recipes

A collection of easy to make recipes

Archive for the category “Noodles”

Vietnamese Cold Rolls

These healthy scrumptious cold rice paper rolls are a must to try.  You can add anything you like to them and the vegetarian option is just as delicious.  The ingredients I used were what I had at hand…

All the ingredients can be readily bought at a supermarket.  The secret is having everything cook, sliced and chopped ready to go as you need to work quickly otherwise the rice-paper sheets can get sticky.

This was our first go at making these and I am sure we will improve with practice.  We made ten rolls and I stored the left overs in a box in the fridge making sure they weren’t touching as they can stick together.   They were just as nice for lunch so if you make too many you can store them…

Vietnamese Cold Rolls 2

Vietnamese Cold Rolls

Ingredients:

Round rice-paper sheets

Vermicelli or glass noodles cooked according to packet

Baby spinach

Fresh bean sprouts

Cucumber seeded and cut into batons

Cooked chicken

Cooked prawns

Fresh Mint

Fresh Coriander

Spring Onions finely sliced

Vietnamese Dipping Sauce or Hoi Sin Sauce

Crushed Peanuts for garnish

Method:

Have your ingredients prepared and ready to go

Fill a bowl with hot water from the tap

Dip each rice paper sheet into the water for a few seconds

Place of a clean tea-towel and start adding your filling –  working quickly

Start with some spinach leaves and coriander

Add a layer of chicken and a layer of cold cooked noodles

Finish off with bean-sprouts, prawns and mint

Roll up, tucking the sides in as you go

Experiment with the order of fillings, this makes the outside more interesting

Don’t overfill the rice paper roll. You will know you have over-filled it if it starts falling apart as you are rolling it.

Only use enough ingredients for three or four bites, maximum.

Serve with a Vietnamese Dipping sauce or Hoi Sin sauce topped with peanuts

 

Bon Appetit!  🙂

Swedish Meatballs

The Swedish Meatball craze struck when Ikea started serving them in their stores here in Melbourne.  Everyone was hooked on these luscious, creamy, slightly sweet balls of heaven.  I recently decided to try my hand at making them after watching a video clip of USA cooking host/chef  Rachel Ray who added an unexpected ingredient – crushed ginger snaps!

My version is sort of an amalgamation of all the versions out there but I have included half a dozen crushed ginger snap biscuits to the sauce.  This gives a lovely tang and thickens the sauce at the same time.  Swedish meatballs also have berry jam of some sort included in the sauce but I used plum jam as it was all I had.  The result was delicious and my husband was scoffing them straight out of the pot…

These are really so easy to make – you can prepare the meatballs earlier in the day and just add to the sauce.  It doesn’t take much longer than boiling the water and cooking the pasta.  They freeze well so I made a large pan and got about 36 meatballs out of the amount of meat I used.

Swedish Meatballs

Ingredients:

Meatballs

1 kg mixed ground beef & pork

1 egg

2 slices bread soaked in milk

1 teaspoon all spice powder

Salt & pepper to season
Sauce

2 tablespoons butter

2 medium onions, chopped

1 clove of garlic, grated

2 tablespoons plain flour

3 cups of beef stock

Salt & pepper to taste

6 ginger snap biscuits crushed

2 tablespoons berry jam (I used plum and it was delicious)

2 tablespoons sour cream

Salt & pepper to season

Small pasta (I used shells, cooked al dente)

Extra butter for the pasta (optional)

Finely chopped parsley, for garnish

1/2 cup cornichons finely chopped (optional)

 

Method:

Melt the butter in a large skillet over a medium heat taking care not to burn it

Add the onions and garlic and cook for 5-10 minutes until softened

Stir in the flour and cook for a minute or two.

Take the pan off the heat and stir in stock

Place back on heat and gently simmer until it thickens slightly

In the meantime squeeze the milk out of the bread by squishing in your hands

Add this to a bowl with the meat, egg and allspice powder

Mix thoroughly with your hands and roll into balls

Gently drop the meatballs into the sauce and simmer for 15 minutes or until they are cooked through

Gently stir in the crushed ginger snaps, the sour cream and the jam and bring back to a simmer

Season the finished sauce with salt and pepper.

Serve on top of pasta which has been tossed with some butter and parsley

Top with finely chopped cornichons

 

Bon Appetit!  🙂

Easy Beef Stroganoff

We used to love Beef Stroganoff.  This dish was considered the epitome of elegance to serve at a dinner party in the 70’s and 80’s and sadly has fallen out of favour in recent years.

Eager to experience that delicious taste again, I hunted down my old Woman’s Weekly recipe which never fails and made it the other night.  It takes only minutes to prepare and the only thing I changed is I use Swiss Brown Mushrooms as they have a delicious nutty flavour.  I highly recommend using fillet steak as it is incredibly tender and cooks very quickly.   We got six good size serves from the quantities in the recipe below…

Served with pasta bows and sprinkled with some paprika this is so yummy it’s hard to stop at just one serving.

Vegetarians can also omit the meat and stock cubes and just use a variety of mushrooms for texture and taste (include some soaked Porcini Mushrooms and use the mushroom water instead of just water) – it’s just as delicious…

Beef Stroganoff

Ingredients

750g (1½lb) fillet steak

125g butter

1 medium onion

500g Swiss Brown mushrooms

salt & pepper to season

2/3 cup water

2 beef stock cubes

2 tablespoons tomato paste

300ml sour cream

1 teaspoon cornflour

 

Method

Carefully remove any fat or sinew from meat.

Cut meat into 5mm (¼ in) slices. Cut slices into 1cm (½ in) strips. (If meat is frozen for one hour beforehand it is easier to cut into thin slices.) Heat 60g of the butter in a large frying pan until very hot.

Add a quarter of the meat, cook very quickly until golden brown, remove meat from pan immediately.

Repeat with remaining meat, a quarter at a time. Add remaining butter to pan.

Add peeled and finely chopped onion to pan, saute gently until onion is lightly brown

Add sliced mushrooms, saute gently until mushrooms are tender.

Return meat to pan with salt, pepper, water, crumbled stock cubes and tomato paste, stir until combined.

Bring to boil, reduce heat, simmer. covered for 5 minutes. Put sour cream and cornflour in bowl, stir until well combined.

Gradually add to meat mixture, stirring until mixture boils and thickens.

Reduce heat, simmer, uncovered for 5 minutes.

 

Bon Appetit!  🙂

Noodles with Poached Ginger Chicken and Coriander-Lime Pesto

This is another one of Simon’s efforts which is light and fragrant and scumptious!  He found the pesto recipe in a Donna Hay article.  It also contains his favourite flavours which are coriander and lime.  The chicken is lightly poached and very moist and the noodles only take minutes to prepare.

Pesto freezes very well or can be stored in the fridge covered with a fine layer of oil for a few days.

Steamed Chicken with Coriander Noodles

Pesto Noodles:

  • 1 long green chilli, chopped
  • ½ cup cashew nuts, toasted
  • 4 cups coriander leaves
  • 1 clove garlic, crushed
  • 1 tablespoon lime juice
  • ½ teaspoon caster sugar
  • ½ cup olive oil
  • Sea salt and cracked black pepper
  • 250g rice noodles, cooked

Ginger poached Chicken Breasts:

  • 2 chicken breasts
  • 1 cup chicken stock
  • 1 two inch piece of fresh ginger sliced
  • 6 whole spring onions, trimmed
  • ½ cup of soy sauce
  • 2 teaspoons of sesame oil

Method:

  • Place the chilli, cashews, coriander, garlic, lime juice, sugar and olive oil in the bowl of a small food processor
  • Sprinkle with salt and pepper and process to form a coarse paste.
  • In the meantime, place the chicken breasts in a small pot and cover with the chicken stock.
  • Place the spring onions and the ginger in with the chicken and gently bring to the boil.
  • Simmer for about 8-10 minutes until the chicken is cooked.
  • Plunge the rice noodles into boiling water for about 20 seconds to soften
  • Place the pesto in a bowl with the noodles and toss to combine
  • Cut the chicken into thick slices and arrange in a shallow bowl
  • Strain the leftover stock into a bowl and mix with the soy sauce and sesame oil
  • Spoon this over the chicken and sprinkle with finely sliced spring onions to serve
  • Serve separately with the noodles on the side

Or do what we did after we took the photo – poured the chicken onto the noodles and enjoyed every mouthful!

Bon Appetit  🙂

Simon’s Chicken Cacciatore

Simons Chicken 4

My husband doesn’t cook very often but boy when he does it’s worth the wait!
Simon has adapted a traditional Chicken Cacciatore recipe and come up with the most delicious rustic chicken casserole ever. As he is not keen on bones in his food, he uses whole chicken thighs.
Very tasy and easy to make – it goes beautifully with just plain old crusty bread to mop up the sauce or mashed potato, polenta or noodles.

Ingredients:
3 tablespoons olive oil
2 tablespoons plain flour
1 kg chicken thighs (skin off)
1 large onion (chopped)
3 celery sticks (chopped)
3 carrots (chopped)
1 large red capsicum (chopped)
3 slices of bacon (or pancetta) chopped
3 cloves of garlic (crushed)
2 tablespoons of butter
1 punnet of button mushrooms (left whole)
1 glass of white wine
800g can of crushed tomatoes
1/2 teaspoon of brown sugar
1 tablespoon of Balsamic vinegar
I bouquet garni (fresh ones can be bought already to use at the supermarket)
1/2 cup chicken stock
1 cup pitted kalamata Olives
Choppped parsley to serve

Method:
Dust the whole chicken thighs in the seasoned flour
Heat the oil in a large pan and sear the chicken until brown all over.
Remove from the pan and set aside
Add the oinion, garlic, celery, carrot & bacon (or pancetta) to the pan and cook over a low heat for 5 minutes or so until the onion softens.
Return the chicken to the pan and add the wine allowing to simmer for a couple of minutes
Add the tomatoes, sugar, vinegar, herbs and stock,
Bring to the boil then reduce the heat to a simmer and cook uncovered for about 1 hour until the vegetable are cooked though and the sauce has reduced. Stir occasionally.
In a separate pan melt the butter and toss the whole mushrooms until golden and cooked through
Add the mushrooms and butter to the chicken with the olives
Season to taste
To serve, take out the bouquet garni and garnish with parsley.

Bon appetit! 🙂

Lizzie’s Lasagne

Everyone has their own Lasagne recipe and everyone makes it a different way. This one is quick and easy and absolutely delicious. I have also made it using curly fettucine which works very well if you don’t have any lasagne sheets in the house. Just cook them following the packet instructions and layer them as per the recipe. The texture is lovely and something a bit different

Lizzies Lasagne

ingredients:
3 cups of your favourite bolognese sauce
500g packet of frozen spinach (I use Birdseye – it is more coarsely chopped)
1 packet of fresh lasagne noodles (approx 8 sheets)
3 tablespoons butter
3 tablespoon plain flour
approx 2 cups milk
3 tablespoons sour cream
1 cup grated cheese
grated nutmeg
salt & pepper to taste
freshly grated parmesan cheese
additional grated nutmeg for topping

Method:
Cook the spinach according to directions on the box – about 4 minutes in a covered bowl in the microwave
Spread a couple of spoonfuls of bolognaise sauce on the bottom of your oven proof baking dish
Arrange lasagne sheets over the bottom cutting to size
Spoon over about a quarter of the spinach and a quarter of the bolognese sauce
Keep layering until all the pasta, sauce and spinach are used up. (I usually get 4 layers)
Make a thick cheese sauce adding the sour cream when thickened
Pour the sauce over the lasagne and top with the additional grated nutmeg, salt & pepper and freshly grated parmesan cheese.
Bake in 180c (fanforced) for about 40 minutes or until top is golden brown.
Leave to rest for a few minutes before cutting into blocks to serve.

Bon Appetit! 🙂

Dutch Bami (Fried Noodles)

This marvelleous recipe comes from my husbands homeland the Netherlands where a lot of Indonesian style food is eaten and enjoyed.

The Dutch arrived in Indonesia in the 16th century in search of cloves, nutmeg and pepper during the height of the spice trade. When the Dutch East India Company (VOC) went bankrupt in 1800, Indonesia became a treasured colony of the Netherlands. During this period the Dutch embraced the delicious Indonesian cuisine both at home and abroad.
There are now many Indonesian restaurants in the Netherlands, especially in large cities like Amsterdam, Den Haag, Utrecht and Rotterdam.

Bami

Bami is hugely popluar and is eaten on a regular basis by just about everyone. Some buy the ready made dried spice packs and add their own meats and some butchers do a “Bami pack” where all the veggies, meat and spices are already diced to be thrown together with the noodles for a super quick meal. You can add just about whatever you like to this dish – if you want to omit anything feel free. It has a very subtle flavour and is ideal for those who are wary of hot and spicy food. You can add your own heat by stirring through some Sambal Oelek to give it a kick…

We serve Bami with another favourite Chicken Satay – it’s a fabulous combination.
You can halve or quarter the amounts given here – I always make it for family gatherings so I make a big one!

Ingredients:
500g egg noodles
1 tablespoon of Peanut Oil
3 sticks celery – finely chopped
2 leeks – finely chopped
½ head of Wombok (Chinese cabbage) – finely chopped
1 clove garlic – finely grated
2 teaspoons ginger powder
2 teaspoons chicken stock powder
Water to soften
200g diced pork fillet
24 green prawns
4 diced chicken thighs
3 eggs
3 tablespoons water
Salt & Pepper to taste
Ketjap Manis (Indonesian Soy Sauce)
Flinely sliced Spring Onions for garnish
Chinese Crispy Onions for garnish
Sambal Oelek (crushed chilli paste)

Method:

Fry onion, celery, leeks and garlic in oil until softened
Add ginger powder and chicken stock powder
Add in diced pork and chicken thighs and fry for a few minutes until coloured
Add in water to make the mixture more like a sauce
Simmer until the meat is tender – only 10 minutes or so
Add in the finely chopped Wombok stirring until softened and add prawns
Stir until the prawns become opaque.
Add more water if necessary – the mixture will need to be moist enough to coat the noodles
Check seasoning and adjust to taste
Boil noodles until tender and drain well
Add the meat and vegetable mixture and toss well
Beat together the eggs and 3 tablespoons water and fry as an omelette in a little butter
When set, tip out of pan and roll up into a tube and thinly slice into ribbons
Serve the noodles on a large heated platter topped with the omelette ribbons, spring onion and crispy onions scattered over the top.
Serve Ketjap manis and Sambal Oelek on the side.

Bon Appetit!

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