I took advantage of a bargain I got on some extra lean ground beef, or beef mince as it is called over here, the other day and made a huge pot of bolognese sauce to put in the freezer. I often do this, doubling or tripling the recipe and then freezing the sauce in 2 cup containers, just the right size for me to haul out on busy days to have with spaghetti, or to use in casseroles such as this delicious one I am showing you here today!
This is such a simple casserole to make and as easy as thawing out a container of bolognese, and boiling a quantity of macaroni. Easy peasy. Layered together with some ricotta and other cheeses, it is so quick and easy to throw together. I used mozzarella, strong cheddar and parmigiana reggiano cheeses this time, but you can easily just use a ready grated cheese mix from the shops, or your own tasty combination.
And Todd didn't complain too much about it being pasta . . . I think I'm wearing him down! ;-)
(Don't worry I have both recipes on the one page. If you click on the printable recipe beneath the Mock Lasagne title, it will print out both recipes. No need to click twice.)
*Mock Lasagne Casserole*
Serves 6 to 8
(warmed through)
8 ounces of macaroni, cooked, drained, rinsed and drained again
A Really Good Bolognese Sauce*
Makes 6 servings
Just
the way I've always done it. Simple. Delicious. Easy. A hearty sauce
that can be used on top of spaghetti, in lasagnas and bakes, or as the
Toddster enjoys it, ladled over potatoes.
500g of extra lean ground beef mince (a generous pound)
1 TBS olive oil
1 large onion, peeled and finely chopped
1 green pepper, trimmed, seeded and finely chopped
3 fat cloves of garlic peeled and minced
225ml of good red wine
1 (400g) tin of chopped Italian tomatoes in juice (14 ounce)
1 (500g) carton of tomato passata (tomato sauce about 2 cups)
1 TBS tomato puree (tomato paste)
1 tsp good balsamic vinegar
1 tsp dried oregano flakes
2 tsp dried basil flakes
1 TBS parsley flakes
1 TBS sugar
pinch ground cloves
1 tsp salt
1/4 tsp ground black pepper
1 large bay leaf, broken in half
the rind of one wedge of Parmesan (never throw those away!)
(alternately you can use about 2 TBS of grated parmesan cheese)
pinch of hot pepper flakes (optional)
Heat
the olive oil in a large saucepan. Add the onion and peppers. Cook,
stirring for several minutes, until softened. Crumble in the ground
beef and garlic. Dry scramble until the beef is no longer pink. Pour
on the wine. Bring to the boil and then boil it until the wine has
almost evaporated. Add the remaining ingredients, with the exception of
the Parmesan. Bring to the boil, then reduce to a very low simmer.
Set a cover on top, slightly ajar. Simmer over very low heat for about
an hour, stirring occasionally. If you think it is getting too thick
you can thin it with a bit of beef stock if necessary. Add the cheese
rind, or grated Parmesan. Cover again and cook for another half an
hour. Prior to serving discard the rind and the bay leaf. The sauce is
now ready to use as you wish.
Note: Any leftovers can be frozen in containers for up to six months. Just thaw and reheat as needed.
This recipe is adapted from one which was in the May Issue of Delicious Magazine and accredited to Middle Eastern Chef Sabrina Ghayour. From the moment I saw it I was intrigued . . . dark chocolate? Pistachio nuts? Count me in! I love both those things!
One of the Elders recently had a Birthday and I actually knew about it in time to bake him a cake. Normally I don't find out until it is too late!!
I decided to bake him an Orange Layer Cake and it was the perfect choice!
When I told him what kind cake it was, he was really excited.
He said he loves orange cakes! I reckon I was inspired to bake it!
One of the reasons I chose this particular cake was that it makes a tiny cake, only six inches in diameter, and . . . I didn't want a lot of cake hanging around here after the fact.
I am a very weak person and I love cake. As a diabetic, I need to keep temptations like that out of my way as much as possible.
Another reason why I chose this cake was because its a very delicious cake! Moist and buttery, just like a cake should be . . .
With a beautifully moreish orange buttercream filling and topping. You can't really go wrong!
I couldn't really take any photos of it until the morning after. I hope you don't mind and I hope that you will bake this cake.
Its a delicious cake, simple to make, and goes down a real treat with anyone who I serve it to!
*Orange Layer Cake*
Makes 1 (6-inch) layer cake 
Two very happy Missionary Elders!
Bon Appetit!
I used some of that chicken I poached the other day and made a pot pie for our supper the other night. It gave me the chance to use my new pie dish and my new Cockeral/Rooster Pie Funnel.
It's just so adorable, and well, Chicken Pot Pie . . . what's not to like? I love pies of any kind, but chicken pies are my favorite.
I was watching the Pioneer Woman cook a Chicken Pot Pie the day I made this, and she inspired me to want to make one for us, but I have my own way of doing things.
I had a mother who made great pies, and she taught me to do the same.
Just look at that rooster sitting there all proud . . . so cute, but I am eyeballing that little speck of gravy which bubbled up on the side. Tasty. Tasty.
There it is again, down in the corner . . . I love it when the juices bubble up over the crust in a pie. Don't you? Those are the most delicious bits.
The filling is really simple, just chicken, carrots, parsnips, celery, onions and mushrooms. I normally also add peas also, but didn't have any that day.
The filling is really simple, just chicken, carrots, parsnips, celery, onions and mushrooms. I normally also add peas also, but didn't have any that day.
The gravy is flavoured with summer savory and thyme . . . and yes there is a smidgen of cream in there.
Normally I would use leftover gravy, but this day I didn't have leftover gravy, so I had to make a sauce from scratch.
All we needed was a salad on the side and the leftovers were mighty tasty too. You just can't beat a nice pie for supper.
*Chicken and Mushroom Pot Pie*
Serves 6
1 parsnip, peeled and finely chopped
1 stalk celery, finely chopped
1 large handful of mushrooms, finely sliced
2 TBS flour
salt and black pepper to taste
1/2 tsp summer savory
1/4 tsp dried thyme
350ml of chicken stock (1 1/2 cups)
3 chicken breast fillets, poached and broken into chunks
4 ounces plain flour (1 1/4 cup)
pinch of salt
1 ounce of butter (scant 2 TBS)
1 ounce of vegetable shortening (Scant 2 TBS)
2 TBS cold water
1 egg beaten together with 2 TBS water.
Add the cold water all at once, and stir in with a
fork. Blend quickly until the mixture clings together in a ball, leaving
the sides of the bowl clean. Turn the dough onto a lightly floured
surface and knead a couple times, lightly, to make a smooth fairly stiff
dough. Let rest, covered, for at least 10 minutes before using.
Melt
the butter for the filling in a large skillet. Add all of the
vegetables. Cook and stir, until the onion turns translucent and the
vegetables start to soften. Sprinkle the flour over top of the
vegetables. Stir in the chicken stock and the cream. Cook and stir until the mixture
thickens. Add the seasoning and herbs. Stir in the chicken. Pour
this mixture into a pie dish large enough to hold it.
Trim,
flute and press the edges. Cut several slits in top to vent. Brush the
top with beaten egg. Place onto a baking sheet.
Wades Milton Brook Pie Funnel is created in Stoke On Trent by Wade's Potteries. It is microwave salfe, dishwasher safe, freezer safe and oven safe. Simply place the pie funnel in the centre of the pie dish before filling. Pour in the filling around the pie funnel, drape the top crust over top and push down until the character and steam hole are revealed. They come in a variety of styles, including cherries and a duck.
You can buy them at The Kitchen Cook Shop for £9.95. I love it! It somehow makes a tasty dish even tastier, and it works a charm!
Many thanks to Eddingtons for sending it to me.
Note- although I was sent this product free of charge any and all opinions are my own. I was not required to write a positive review.
Hooray for the warmer weather and salad season. Salad cream is an ingredient which is used frequently over here in the UK, and quite traditional when it comes to salads. You can buy it in jars and bottles at the shops.
More often than not if you eat out in a medium priced restaurant, salad cream will be the only salad dressing on offer. It also comes in little packets like the ketchup and vinegar and brown sauces.
I often use it in Potato Salads, and coleslaw types of salads. It is a lot tangier than mayonnaise and adds a really special touch.
It can be somewhat difficult to find in North America however and so today I am showing you how you can very easily make your own. In all truth, I like the homemade salad cream much better than the storebought variety, but that is often the case with most things.
Its very simple to make actually. I am betting you most likely have everything in your house right now that you need to use to make some for yourself.
It uses very simple ingredients. A bit of flour, white sugar, dry mustard powder, eggs and white wine vinegar, whisked together and cooked over simmering water.
You might be surprise to know that there is actually real cream in it. There is nothing artificial here! It gets whisked into the thickened mixture after cooling it. A bit of lemon juice and some seasoning and Bob's your Uncle!
You have the perfect mixture for all of your summer salad needs! It will keep for up to 2 weeks in the refrigerator and makes about 1 1/4 cups. So no waste here either.
*Home-made Salad Cream*
Makes about 10 ounces or 1 1/4cup (will last 1 to 2 weeks)
This
is delicious. Perfect for drizzling over salads or using in potato and
pasta salads, sandwiches, etc. It is a bit tarter than mayonnaise.
And just to whet your whistle and let you know that it won't be a waste once you have it made, here are some of my recipes which use it.
All of them are delicious and will serve to help you use up some of that delicous salad cream you have made.
Creamy Macaroni Salad
As an adult I have come to love pasta salads, and none better than plain old macaroni salad. There is so much you can do with it. Macaroni is the perfect canvas on which to play with your favourite flavour combinations.
This salad is a combination of what I think are the best elements of any macaroni salad I have ever eaten. Simple and delicious.
Mom's Potato Salad
Some people add too much to their potato salad . . . it's like a free-for-all of potato and colour. I don't think chopped peppers and the like add anything much to it . . . nor do olives.
When it comes to a great potato salad . . . simple is the best of all. Just like mom's. And sorry folks, my mom's was the best potato salad ever. Oh how I miss her.
Baked Potato Salad
Baked Potato salad has always been one of my favourite types of potato salad. I have a tried and true recipe that I have been making for years and years. It's very good and everyone I make it for just loves it.
It's quite, quite delicious . . . but then you would expect a salad loaded with mayo, sour cream, cheese and bacon to be rather scrummy wouldn't you! This is a lightened up version. You can find my original full fat recipe here.
Creamy Potato Gnocchi Salad.
I am of the opinion that you can treat gnocchi in just about the same way as you would treat a boiled potato, or any other type of pasta. I love to stretch boundaries of cooking.
I thought I would try turning it into a type of potato salad, except it would be a gnocchi salad, a creamy Potato Gnocchi Salad. It totally worked!
Enjoy!
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Welcome June! I love June, its one of the nicest months of the year. The gardens are at their best, bursting out all over with bloom on every bush. We tend to have more sunny days than rainy days, and our BBQ goes into over-use! Salad days. And this is a salad that we both really love!
Fasten your seat belts and get your taste buds ready because Cadbury Dairy Milk gets the chocolate on the road with the UK’s first ever Monster Truck Taxi. This impressive vehicle was especially created to help celebrate the launch of the new Cadbury Dairy Milk Big Taste bars and to bring us British big chunks of deliciousness and a ride to remember.
Dwarfing all other cabs on the road, the Big Taste Monster Truck Taxi is a humongous 9ft tall and weighs an incredible 1.5 tonnes. Adorned with the iconic Cadbury purple, the car will open its doors to chocolate fans all over the country to help introduce them to the thrilling taste sensation of the new bars in the range: Cadbury Dairy Milk Big Taste Toffee Whole Nut, Cadbury Dairy Milk Big Taste Oreo Crunch and Cadbury Dairy Milk Triple Choc Sensation.
Sitting at over 2 meters in height passengers are sure to be in for a treat when they climb inside the cab. The Big Taste Monster Truck Taxi takes to the streets of London on 27th May 2016 and will then set off on a journey across the country, making a stop in Manchester, Birmingham and Liverpool where it will give chocolate fans the chance to enjoy an exhilarating experience inside the cab, as well as sample some of Cadbury's delicious new products.
Big Taste Monster Truck Taxi will be touring the nation on the following days:
-27th May – London, King’s Cross
-29th May – Liverpool, One Paradise Place
-31st May – Manchester, Wellington Statue
-2nd June – Birmingham, Bullring
Gemma Flanigan,
Cadbury Dairy Milk Senior Brand Manager at Mondelez International,
said: “As part of our new “Tastes Like This Feels” campaign, we wanted
to bring to life the unique feeling and the big taste sensation that
Cadbury Dairy Milk Big Taste bars deliver. What better
way to do this than by creating Britain’s first ever Monster Truck Taxi
and inviting chocolate fans on board to experience a new and epic ride –
the perfect metaphor for the feeling that Cadbury Dairy Milk Big Taste
bars evoke. Sitting at over 2 meters in
height passengers are sure to be in for a treat when they climb inside
the cab and we can’t wait to take it on tour!”
To keep up to date on exciting news about Cadbury, visit www.facebook.com/cadburyUK
Twitter @CadburyUK
#TastesLikeThisFeels
Note - I received a free bar of chocolate for promoting this Cadbury Campaign. Toffee Whole Nut. It was good., tooooooo good.
Chicken Parmo . . . no, that is not a mistype. I meant to say Chicken Parmo. Are you ready for some full on decadence Middlesbrough style?
Lock away the calorie counters because I am going to show you something today which is totally off the scales tastewise, not to mention caloriwise! Fastfood chicken as only the people in the North East of England, Teesside . . . do it!
Hang onto your hats, you're in for a real treat!
Not to be confused with the Italian Chicken Cutlet and cheese dish with the marinara sauce known as Chicken Parmigiana, this is a dish I had heard about for a long time and always wanted to try.
I have never been to the North East, but this dish is something I have been stalking for a while, ever since I heard my friend Julie (who is from the North East) talking about.
Breaded chicken cutlet is the only thing it has in common with its Italian Counterpart.
What you have here is a chicken breast, pounded and breaded . . . then deep fried . . . until it's crisp and golden on the outside and tender moist on the inside . . .
Slathered with a rich, well flavoured bechamel cream sauce . . . and loaded wth lots of grated strong cheddar cheese . . .
Then popped under a grill til the bechamel is bubbling away and the cheese is golden and gooey . . . the three together. Heavenly Bliss. Its as simple as that. In the North East they would eat them with chips, one per customer. Come big or stay home.
I cut it into three and was in heaven with every mouthful. I have given quantities for four, but really two would serve four people quite amply, especially if you added chips on the side.
*North East Chicken Parmo*
Serves 4
First
make the bechamel. Place the milk into a sauce pan with the onion,
clove/bayleaf. Bring just to the boil. Remove and set aside to infuse
for half an hour. Strain out the onion and clove/bayleaf.
Melt the
butter in a large saucepan. Whisk in the flour. Cook for one minute,
Whisk in the warm milk a bit at a time until the mixture thickens and
boils. Cook for about 5 minutes over low heat. Season with salt and
black pepper and nutmeg. Place a piece of parchment paper on the
surface to keep a skin from forming and set aside.
Season
the chicken breasts with salt and pepper. Beat the egg in a large
shallow bowl. Place the bread crumbs into another large shallow bowl. Place 1 inch of vegetable oil in a large skillet.
Dip the chicken
breasts into the egg and then into the bread crumbs, coating them well
all over, and lightly pressing to adhere. Place onto a parchment lined
baking sheet as you coat them.
Heat the oil in the skillet until hot.
Add the chicken breasts, two at a time, and cook for several minutes
on each side, until golden brown. (depending on the size of your
chicken breasts, you may not be able to cook two at at ime, in which
case cook one at a time, and add more oil as needed) They are done when
golden brown and cooked through. Don't have the oil too hot or they
will burn on the outside and not cook on the inside.
The History of Chicken Parmo:
The parmo is said to have been created by Nicos Harris, a chef with the American army in World War II. He was wounded in France, but was brought to the United Kingdom to be treated in a British hospital. He ended up moving to Middlesbrough and opened a restaurant where he created the parmo at The American Grill in 1958.
You do NOT want to know how many calories there are in one full size Parmo served with chips and salad on the side. Look it up on the net and prepare to be shocked. Suffice it to say that . . . as delicious as it is . . . this is one heck of a blue moon treat! I dare say once in a lifetime. I am glad that I only made one and had two other people to share it with. Whew!
(My chips were oven baked homemade)
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