Lizzie's Recipes

A collection of easy to make recipes

Archive for the tag “cream”

Tortellini Bake

This is another Jamie Oliver recipe – I love his style as it quite general and if you add a bit more of this and little less of that, it stills tastes great!

This dish takes very little effort and is a beauty – baked filled pasta – what could be better?  Shoving it all in one baking dish and forgetting it until the oven bell rings is the way I love to cook.  I was very surprised by how well the pasta cooks but as it is fresh it only takes about 5 minutes if boiled so baking it in a creamy sauce was a definite winner…

I used panko crumbs for the topping and it was very successful.


Baked Tortellini


1 kg pumpkin, peeled, cut into 2cm pieces

Olive oil cooking spray

1/2 small barbecued chicken

300 ml cream

375 g packet spinach and ricotta tortellini

100 g baby spinach leaves

1 cup pizza cheese

1/2 cup panko crumbs


Preheat oven to 220°C/200°C fan forced.

Line a large baking tray with baking paper.

Spread pumpkin on prepared tray and spray with oil and season with salt & pepper.

Cook pumpkin on top shelf of oven for 12-15 minutes or until tender.

Discard skin and bones from chicken the shred the meat.

Combine chicken, pumpkin, cream, tortellini, spinach and half of the cheese in a large bowl.

Transfer mixture to casserole dish

Combine breadcrumbs, butter and remaining cheese in a medium bowl.

Sprinkle crumb mixture over tortellini mixture.

Bake for 12-15 minutes or until top is golden and tortellini is cooked


Bon Appetit!  🙂

Pumpkin Au Gratin

Pumpkin is one of Australia’s most versatile vegetables.  We make soup with it and puree it into pasta sauces.  It’s part of a traditional roast dinner and the wife of a dodgy ex politician even made her pumpkin scones the most famous in the southern hemisphere!

Butternut is the most delicious and I found this recipe on a TV show many years ago hosted by an Irish chef called Paul Rankin.  He was the first of the glamour chefs who made it all look so easy and I have been making this version for nigh on 30 years…

Chopped Pumpkin

Don’t be alarmed if the amount of cream doesn’t look it will coat all the pumpkin – it spreads out and combines with the parmesan cheese into a wonderful sauce…  This is the best side dish you will ever eat…

Pumpkin Au Gratin


2 tablespoons good olive oil

1 kg butternut pumpkin

250 ml cooking cream

1 tablespoon finely chopped fresh sage (use a pinch of dried if fresh not available)

Handful of finely chopped parsley

½ teaspoon of freshly grated nutmeg

Salt & pepper

1 clove of garlic split in half

1 cup freshly grated parmesan cheese


Preheat oven to 180c

Peel the pumpkin and chop into even sized cubes

Heat the oil in a large non-stick pan and toss the pumpkin until it starts to turn golden and a bit browned

In the meantime bring the cream gently to the boil in a small pot and throw in sage, parsley and nutmeg

Rub a large casserole dish with the garlic clove halves (use a little salt to assist in the rubbing)

Tip all the pumpkin into the casserole dish and spread it out evenly

Pour the cream over covering as much of the pumpkin as you can

Sprinkle with a generous layer of freshly grated parmesan cheese

Bake uncovered for around 40 minutes or until gold and bubbling on top



Bon Appetit!   🙂

Mushroom Papardelle

Mushrooms are a wonder food!  We love them and I add them to a lot of my recipes for flavour and texture.

This is my version of a Jamie Oliver recipe for Mushroom Tagliatelle using Swiss Brown and Porcini mushrooms and wider flat pasta – Papardelle.  It is a delicious dish and the lemon zest gives it a fresh tang…

Mushroom Pasta


375g pack of fresh Pappardelle (I used Latina Basil & Cracked pepper)

Olive Oil

2 knobs of butter

300 grams Swiss Brown mushrooms, thickly sliced

100 grams Porcini mushrooms, soaked and roughly chopped, reserve the water they were soaked in

1-2 fresh red chillies, deseeded and finely sliced

2 sprigs of rosemary, leaves pick and roughly chopped

150ml of single cream

100g fresh parmesan, finely grated plus extra for grating on top

Zest of l lemon

1 small bunch of fresh flat-leaf parsley, leaves picked and roughly chopped

Extra virgin oil

Salt & freshly ground black pepper to season


In a large frying pan add a good lug of olive oil and the butter

When hot, throw in the mushrooms and toss for a few minutes or until starting to brown

Add the garlic, chilli and rosemary and cook for a couple more minutes, stirring occasionally

Add the cream and reduce to a medium heat.

Season with salt & pepper

Add a couple of tablespoons of the water the Porcini mushrooms were soaked in

In the meantime cook the pasta according to the directions saving a little of the cooking water

Tip the drained pasta into the pan of mushrooms and toss well

Add the parmesan cheese, lemon zest and parsley and mix well.

If it needs a little extra liquid add in the reserved cooking water to make it saucier

Serve with an extra grating of parmesan cheese on top and a drizzle of extra virgin oil

Bon Appetit 🙂

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