Lizzie's Recipes

A collection of easy to make recipes

Archive for the tag “tomato sauce”

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!   🙂

Lizzie’s Pork & Veal Meatballs

There is nothing on this planet that can’t be enhanced by the addition of meatballs.  They are one of our favourite things to eat and I make them on a regular basis.  We eat them in tomato sauce with pasta, I make big fat ones that go beautifully with mashed potatoes and gravy.  I also make these smaller ones which are perfect to drop into a soup or just scoff as a snack.  My huband eats them as they are coming out of the pan…

A kilo of mince will make around 40 meatballs.  They freeze very well…  Enjoy!

Pork & Veal Meatballs

 

 

Ingredients:

1 kilogram of pork & veal mince

2 slices of bread soaked in milk

3 tablespoons of tomato sauce

Large handful of grated parmesan cheese

½ cup finely chopped parsley

½ teaspoon of freshly grated nutmeg

Salt & pepper to taste

Butter for frying

Method:

Soak the bread in a bowl until soft and mushy then squeeze out most of the milk

Add to the minced pork and veal along with the rest of the ingredients seasoning with salt and pepper to taste

Using your hands, mix everything together thoroughly

Using wet hands scoop out a small amount of mince mixture and roll into a meatball between your palms.

They should be about the size of a large walnut but can be any size you want really…

Heat a generous amount of butter in a large pan and when sizzling, gently put the meatballs in

Cook over a medium heat taking care not to burn the butter and shaking the meatballs from time to time. Use tongs to flip them over if necessary

They should take around 8-10 minutes to cook through

Drain on paper towels before serving…

 

Bon Appetit! 🙂

Pancake Lasagne

This is a recipe I have been making for over 30 years – it came about when a friend wanted to make lasagne for dinner but we didn’t have a square casserole dish in the house so she decided to make it with round pancakes!  What a gem of a recipe this turned out to be…

The ingredients can be amended to accommodate just about any combination you fancy – want some meat sauce in there – just add it in.  Want to make it with tuna – add a tin of tuna to the cheese sauce!  The possibilities are endless.

Just one point – this is a labour of love – you need to assemble everything before you start then it’s a breeze to put together.  I haven’t included recipes for the tomato sauce or the pancakes – everyone know how to make them!

And here is the finished product straigh out of the oven.  Cut it into wedges like a cake and serve with a green salad – delicious…

Pancake Lasagne just out the oven

 

Ingredients:

6 large pancakes

450g box frozen spinach (cooked as per instruction on pack)

6 hardboiled eggs, sliced

Approx. 2 cup Napolitano sauce (homemade Italian tomato sauce)

Approx. 2 cups thick cheese sauce

2 tablespoons grated Parmesan cheese

Method:

Have all the ingredients ready to assemble

Place a tablespoon or so in the bottom of a round casserole dish

Lay down a pancake

Top with a couple of tablespoons of tomato sauce, a sprinkling of spinach and a sliced boiled egg

Top with another pancake

Continue to layer until all the ingredients are used

Finish with a plain pancake for the top layer

Carefully pour over the thick cheese sauce until the top is covered

The sauce will slowly fill in all the gaps around pancakes and filling

Sprinkle with parmesan cheese and some freshly ground nutmeg

Bale in 180c fan-forced oven for around 40 minutes or until top is golden and bubbly.

Cut into wedges like a cake and serve

Excellent with a green salad

Bon Appetit!  🙂

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