Posts Tagged ‘ easy ’

Dont Judge Me – Quick easy pasta dish

Wednesday, December 2nd, 2009

Recipe: Dont Judge me

Ingredients

  • 500g bag of uncooked pasta
  • 750gm Bag mixed vegetables
  • 1 cup grated cheese
  • 3-5T balsamic Vinegar

Instructions

  1. Put the Pasta in a large pot with hot water, bring to the boil and then switch off and let them sit (basically just cook it, but leave it in the water to stay warm)
  2. Boil the vegetables until well cooked.
  3. Put the cooked vegetables into a blender or food processor until its a puree (this is the ‘sauce’)
  4. Mix the Balsamic Vinegar with the vegetables
  5. Mix in the grated cheese whilst its still hot, if its not you may need to reheat in microwave.
  6. Combined Pasta and sauce together and serve with a little grated cheese on top.

Quick Notes

Feel free to use any other herbs and spices to taste, by default this is a fairly blandish recipe, thats filling, healthy, cheap, and the kids love it. Its called ‘Dont Judge me’ because it looks green and yuck to the kids, and yet tastes yum. (its very similar to Jonos Lunch)

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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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