Monday, September 08, 2025
Love Blinis
Friday, November 08, 2024
Pinwheels
I love finding new things to do with leftovers and I had some leftover mashed potato, in the fridge, usually I make fish cakes
In the middle of the night, I woke up and this idea came into my head, Why not pinwheels?
I lovemaking savoury pinwheels, and have tried many flavours
Here’s my latest
I haven't given exact quantities and it all depends on how much mashed potato one has
You will needSheet of Flaky Puff Pastry
Mashed potatoes
Red pepper finely chopped
Red onion finely chopped
A Tbs spoon grated Parmesan
Small splash Sweet Chilli Sauce
A little chopped spring onion leaf just for colour
Egg to bind and to brush over before baking
Sea salt and freshly ground black pepper
First, Prepare your vege
Mix the potatoes, red pepper, red onion, green onion
Sweet Chilli sauce and enough egg to bind
Season with sea salt and black pepper
Set aside while you wait for the pastry to defrost
Lay the pastry sheet on benchBrush the top edge with egg
Cover 2/3 of the sheet with the potato mix
Roll and place in fridge for at least 2 hoursTake roll out of fridge
Cut into slices.
Place on baking sheet and brush with beaten egg and sprinkle with grated Parmesan Cheese and grate a little lemon zest over the topBakeAfter 10 mins check.
I like to turn the tray around for the remainder of the Cook
Should be done in another 5 mins
This time some of them needed a little bit more time, so they went back for another 2 mins
Remove from oven and leave to cool on rack
Best served just warm, or room temperature
Very tasty
So off to drinks, I went, accompanied by my tasty delights and they were a huge success
Wednesday, July 24, 2024
A Vegie Delight
I frequently have milk sitting in the fridge, I don't drink Milk or have it in either coffee or tea, but I like to have some
on hand just in case of course and it is necessary for some cooking
I check the use by dates and when it is very close to the end , I usually turn the milk into bechamel sauce and freeze it
Very handy
Also I tend to buy too many vege and need to use them up before they go off
So, using what I had in my freezer and fridge, I concocted this delicious Pasta bake
For my one cup of sauce I used these ingredients
Bechamel Sauce 1 cup (to make Bechamel Sauce see at bottom of the blog)
1 tbs olive oil
1 tbs butter
1/2 onion finely chopped
1/2 red pepper sliced
1/2 courgette grated
5 cherry tomatoes sliced
Grated cheese
Fresh breadcrumbs
To accompany
I sautéed some red onion, sliced Bok Choy and some sliced
Celery lightly in a little olive oil
Method
In a pan melt the oil and butter
Add onions sauté till soft
Add red pepper and courgette and tomatoes
Season with sea salt and freshly ground black pepper
Continue to sauté till soft not browned
Warm your prepared bechamel sauce
Add to vege
Place in greased baking dishes
Sprinkle with grated cheese and top with the breadcrumbs
You can prepare this far ahead and set aside for cooking later
Heat oven to 170C
Cook till bubbly and the top is getting crisp
Serve with the sautéed vege on the side
Voila...Dinner is served
Simple recipe for Bechamel Sauce
50 gms Butter
1/4 cup of plain flour
2 1/2 cups of milk
Sea salt and ground white pepper
Gently melt the butter in a pan
Add flour and back on the heat for about a minute to cook the flour out
Slowly add the milk stirring with each addition to avoid lumps
When all the milk is added
Slowly bring to a simmer stirring all of the time
Season with S & P to taste
This is now your base for any white sauce that you would like to cook with
It’s nice sometime to add a bay leaf while cooking but remove when the sauce is ready or the flavour will be too strong
Set aside
I am only using a cup of sauce for this recipe you can freeze the remainder another time
Monday, April 08, 2024
Waste Not Want Not
I had 250 gms mince in the fridge and turned that into a bolognaise sauce
Very simple
Olive oil
1/2 red onion chopped
1 stick celery finely chopped
1/2 carrot finely hopped
Sea salt and freshly ground black pepper
Beef stock
In a frying pan heat to medium heat
Add 1 tbs olive oil
Add mince and fry till brown
Remove and set aside
In the same pan
Add a little more oil
Add onions sauce till soft
Add other vege
Season with S&P
When soft
Add mince back to the pan and add
Enough beef stock just to cover and simmer for about 15 -20 mis
Meanwhile in a large pot of boiling salted water
Add a cup of pasta (I used Conchiglee, which look like little ears )
Cook for about 8-10 mins till al dente
Drain, toss in a little oil
I like to add the sauce to the pasta before serving so that every little ear
Is covered in sauce
Serve covered with some grated Parmesan
Sometimes a little chopped parsley for colour
Of course there was quite a lot left over so I stored that in the freezer
Last night I had lamb chops with mashed potatoes and peas
Of course again leftovers
Now time to be a little creative
Cottage Pie me thinks
I removed the left over bolognaise from the freezer
I wanted to make it a bit more exciting
So I made a small bechamel sauce
2 tbs butter
1/2 red onion finely chopped
2 tbs flour
Sea salt and white pepper
Milk
Melt the butter in a pot and add the onion
Sauté till soft
Season with Sea Salt & ground white pepper
Add flour put back on the heat and gently heat till it forms a roux
Start adding enough milk a bit at the time till you get the consistency you want
Add to the mashed vege
Put aside
To assemble
Grease some ramekins, this amount made 3 dinners
Add the mince mixture to the ramekin
Cover with the potato mixture and
Voila, ready to go into the oven or freezer
When ready to cook
Thaw and heat oven to 180C
Grate some cheese on top
And cook for about 20-30 mins till bubbling
Delicious
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