Posts Tagged ‘ cheese ’

Quick easy Pesto Pasta with or without chicken

Sunday, March 21st, 2010

Ingredients

  • Chicken Breasts (optional)
  • 1500gm packet pasta
  • 2T Finely chopped basil
  • 1 Cup blueberries
  • Any vegetables, eggplant, beans, etc you want
  • 2 T crushed/chopped fine Garlic oil Sprinkle of cheese (parmesan works best)

Instructions

  1. Cook pasta
  2. Mix Equal amounts of basil and garlic with oil. I find food processor is great here!
  3. Put mixture with the pasta, feel free to add more/less depending on taste.
  4. Add any vegetables into it here if you have any. Sliced eggplant is great, as is carrot, zucchini, mushrooms etc
  5. Sprinkle cheese over the top
  6. Bake in the oven for 10 minutes whilst you brown/cook the chicken.
  7. Brown/cook Chicken in a frying pan. You can slice it or leave it whole.
  8. Stir the Blueberries into the pasta
  9. Serve with chicken on the side, or mixed in if you sliced it (up to you!)
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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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