Archive for the ‘ Evening Meals ’ Category

Mushrooms in a tangy sauce

Wednesday, December 30th, 2009

Ingredients

  • 2 cups button Mushrooms (feel free to try others)
  • 1 T Soy Sauce
  • 1T Balsamic Vinegar
  • 1/4 cup Cream

Instructions

  1. slice mushrooms
  2. Lightly sauté mushrooms in tiny bit of butter
  3. squirt equal amounts of soy and balsamic vinegar (i use approx 1T of each)
  4. Let it simmer and reduce (to get rid of some water)
  5. Add in cream and again let it reduce until thick, then serve.

Alter the amounts of soy and balsamic to taste.

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Spinach & Cheese bites

Saturday, November 21st, 2009

Summary: Years ago a recipe book by Peg Bracken titled I Hate To Cook Book introduced budding home cooks to the secret shortcuts most cooks use but don’t tell. Among many gems was the suggestion that if the presentation looks posh, guests will decide the dish is posh. “Knee-deep in baby brown orchids” was her recommendation for serving a dish that was basically canned tuna and macaroni cheese. Spinach and cheese pie is today’s version of Bracken’s dish; bake it in a big old pie dish, but cut it into perfect little squares, set them over scattered salad leaves casually arranged on a large white plate and wait for the compliments. Add orchids if available. Or gild the lily by placing a caper berry on each square.

Ingredients

  • 1 envelope of bunched spinach
  • 250g cottage cheese 2 cups of grated cheese; cheddar and parmesan are ideal but add any ends of cheese to the mix
  • 3 eggs, lightly whisked
  • 1 Tbsp tomato paste
  • 1 Tbsp finely chopped parsley

Instructions

  1. Salt and pepper to taste
  2. Preheat oven to 200 degrees Celsius.
  3. Lightly oil a large baking tin (approx 18cm x 28cm).
  4. Wash the spinach thoroughly ensuring no grit remains.
  5. Chop stalks into tiny pieces, tear leaves into rough pieces and put everything into a saucepan over high heat.
  6. There should be enough water on the leaves to steam-cook them.
  7. Remove and drain as soon as the leaves wilt.
  8. Leave to cool while you mix all other ingredients in a bowl.
  9. Add spinach and mix again.
  10. Bake in the hot oven for 25-30 minutes. The top should be golden brown and the pie a bit wobbly in the middle.
  11. Remove and cool to warm – or cold – cut into small squares and serve.

Diet type: Vegetarian

Meal type: cocktail

Thanks to @elpie for this one

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Vegetarian Shish Kebabs

Wednesday, October 21st, 2009

Ingredients: (These are all optional, try your own favs and give me more ideas by all means!)

  • Mushrooms
  • Onions
  • Zucchini
  • Capsicum
  • Carrot
  • Garlic
  • Chunky Sweet Potato
  • Diced Pineapple (can)
  • Sweet Chilli Sauce

Instructions:

  1. Pre-cook anything requiring longer cooking time (ie Sweet Potato)
  2. Chop all items chunky sizes
  3. Put them onto the kebab stick.
  4. Keep the juice from the pineapple chunks, mix in a good portion of the sweet chilli sauce (depending how you like it).
  5. Put kebabs in a bowl or similar then pour sauce over the kebabs.

You can also add lime in here or any other flavours you may want to the sauce, even a few herbs and spices would go down well. As for the ingredients they are just an idea, you can add as many as you want however you want.

Cook on BBQ or in the oven for about 15 minutes at a medium heat.

Cooking time (duration): 10min

Diet type: Vegetarian

Diet (other): Reduced fat

Number of servings: As many as you need

Meal type: lunch, dinner,BBQ

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