Lizzie's Recipes

A collection of easy to make recipes

Archive for the tag “grated cheese”

Egg and Bacon Pie

Who doesn’t crave old-fashioned comfort food at times!  With winter on its way Egg & Bacon Pie is one of those old recipes that have been around forever and this version is delicious.  I use red onion as they are sweeter that the brown ones but any onions can be used including leeks.  It just depends what you have on hand… You can add extra flavours to the layers or omit those you don’t like – there is very little that can go wrong.  Vegetarians can omit the bacon…

Only tip is to be gentle and careful when breaking in the eggs and putting on the top pastry layer. Part of the beautiful look of this pie is the whole eggs peeking out of their pastry cocoon…

Egg & Bacon Pie 2Egg & Bacon Pie

Ingredients:

2 or 3 sheets puff pastry

1 red onion, finely diced

8 rashers bacon, trimmed and sliced

1 cup peas, fresh or frozen (I lightly cook them first)

1 cup grated tasty or cheddar cheese

1 tomato, finely sliced

8 eggs

Salt & pepper to taste

Method:

Preheat oven to 180C

Lightly grease a pie dish and line with one sheet of pastry (overlap with another if dish is too large)

Spread a layer of onion and bacon over pastry, cover with peas, cheese and tomato slices

Gently crack whole eggs over, keeping yolk intact

Season with salt & pepper

Gently lay remaining sheet of pastry over the top, trim edges

Cook in pre-heated oven for 40 – 45 mins or until golden

 

Bon Appetit!   🙂

Golden Cheesy Baked Vegetables

I recently saw a photo of a vegetable bake on a website and thought it looked so pretty I just had to make something similar.  The contrast in colours is lovely and the combination of vegetables is very tasty.

I found I had to stack the vegetables in halves as my tray was quite shallow but if you have a deeper tray stack them in rounds – it’s fiddly but worth the end result.

This is terrific as a side dish or just pile it onto toasted sourdough bread with a green salad for lunch…

Prior to going into the oven

Prior to going into the oven

Golden and bubbly read to eat...

Golden and bubbly read to eat…

Ingredients:

2 large onions, sliced

2 tomatoes, sliced

1 zucchini, sliced

1 small long eggplant, sliced

salt and pepper to taste

3 tablespoons olive oil

Pizza cheese or grated cheese, grated

100 grams fetta cheese crumbled

2 sprigs fresh thyme (optional)

Method:

Preheat the oven to 180oC.

Arrange onions, tomatoes, zucchini and eggplant alternately in a baking dish.

Season with salt and pepper.

Sprinkle olive oil over the vegetables.

Cover the baking dish with aluminium foil and bake for 35 -40 minutes

Take out the baking dish from oven, remove aluminium foil and sprinkle the top with grated and crumbled cheeses.

Place under the griller for about 5 minutes until the top is golden and bubbling

 

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!  🙂

Lizzie’s Tuna Nachos

This isn’t strictly a recipe – more of an assembly of delicious ingredients that can be quickly thrown together when you are starved and need something hot and spicy RIGHT NOW!

Nachos are a wonderful dish.  They can be complicated and include refried beans and chili con carne or simple like the recipe below.  I sometimes add guacamole to this as well – it just depends what is available in the cupboard at the time…

It is quite a light meal if you use tuna or just corn.  I make them in individual bowls so the temptation to finish of a large plate and end up wishing you hadn’t isn’t an issue.  One small tin of corn and tuna will be enough for two bowls of nachos…

nachos

Ingredients:

Nachos (I use Mission brand)

Grated cheese

Small tin of tuna in chilli oil (I use Sirena brand)

Small tin of corn kernels

1 red onion, sliced finely

Sour cream

Taco Sauce

Hot Chipotle Sauce and parsley or coriander sprigs to decorate

Method:

To assemble place the nachos in a flat-bottomed bowl or plate vertically (you can place them flat but they look nicer standing up)

Sprinkle liberally with grated cheese

Spoon over broken up tuna

Sprinkle over corn

Add a little more cheese and spread slices of red onion over the top

Bake in a very hot oven until cheese is melted and bubbling

Top with a spoonful of sour cream and a couple of spoonfuls of taco sauce

Drizzle some hot sauce over the cream and top with parsley or coriander sprigs to serve

Note:  There are several brands of hot sauce available from the supermarket these days.  Sometimes we just use plain old Tabasco but the Chipotle Sauce give a real kick to the dish…

cholula-chipotle

Bon Appetit!  🙂

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