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    Tuesday, August 05, 2008

    Tasty Savories and More Baked Pasta

    It seems that I have been cooking for days.
    There was the 1st Birthday party for our baby Cleo (on the previous blog).
    I got my trusty kitchen helper Mary…
    (seen here having a terrible time at the RCYC Occajun, she’s 2nd on the right)
    cooking up the fillings for some lovely little bread cases I made out of one of my Cajun Bibles,  
    Terry Thompson’s “Cajun-Creole Cooking”.

    I have just checked out and you can buy Terry’s book from them.

    Anyhow here is the recipe, no question the yummiest little savories I’ve had for a while.
    You don’t have to use the expensive oysters, so it’s a budget recipe.

    First make the patty cases.
    These are the best ones I have ever made.
    You must use the (as we call it) "plastic" white sandwich bread.
    You know that soft white bread that the food police say “DON’T EAT”…
    I have to say when one has a hangover, a little sandwich made from this bread, maybe bacon and mashed egg, is just the ticket.

    So cut the crusts off and roll the bread both ways
    Cut out shapes with a pastry cutter.
    I used these mini muffin tins. I got 2 rounds per slice of bread.
    Butter the muffin tins and carefully press the bread rounds in.
    Bake 200C for 10 minutes. You can keep them in an airtight container for a few days or they will keep in the freezer for up to 3 months.

    Now for the fillings

    First Oyster
    ¼ cup unsalted butter
    4 green (spring) onions finely minced
    1 small celery stick minced
    ½ small green or red bell pepper minced
    1 small onion minced
    ¼ cup plain flour
    A 1dozen punnet of oysters with their liquor
    Finely chopped, liquor reserved.
    1 bay leaf
    ¼ cup finely chopped parsley
    ¼ teaspoon cayenne freshly ground black pepper
    ¼ teaspoon freshly ground black pepper
    Sea salt
    24 Patty cases
    Thyme sprigs
    Bell pepper strips

    Zest of 1 small lemon and 1 tablespoon juice

    Melt butter in a skillet over medium heat
    Add green onions, celery, bell pepper and onion
    Saute till vegetables wilt about 5 minutes
    Stir in flour
    Cook stirring 2-3 minutes
    Put oyster liquor in measuring cup, make up to 200mls with milk
    Add to vege mixture along with oysters, spices and herbs
    Add lemon zest and juice 

    Combine well and bring to boil,
    Reduce heat, simmer until thickened, 3-4 minutes
    If mixture too thick add a little extra milk.

    Preheat oven to 175C
    Place patty shells on baking tray
    Fill with cooled oyster mixture

    Cook about 10 minutes till mixture bubbles.
    Decorate with bell pepper and a little sprig thyme

    Serve at once.
    And if you don’t like oysters “I challenge you not to like these”
    Here is a Mushroom Filling.
    ¼ cup unsalted butter
    4 green onions chopped
    2 tablespoons minced parsley
    2 tablespoons minced chives
    250 gm mushrooms finely chopped
    3 tablespoons flour
    ¾ cup cream
    ¼ teaspoon dried thyme or 1 teaspoon fresh thyme finely chopped
    ¼ teaspoon cayenne
    1 ½ teaspoon freshly ground black pepper
    Sea salt
    1 tablespoons lemon juice
    24 baked Patty Shells
    Grated Parmesan Cheese.
    2 tablespoons butter at room temperature

    Melt butter in a skillet over medium heat
    Add green onions parsley and chives
    Cook until wilted about 3 minutes
    Add mushrooms
    Cook 10 minutes, or until liquid evaporates.
    Sprinkle flour over mixture, stir till blended
    Cook 2 minutes stirring it will be dry be careful it doesn’t stick to pan.
    Stir in cream, thyme cayenne freshly ground black pepper, salt and lemon juice.
    Reduce heat to low cook 5 minutes or until thickened.

    Preheat over to 175C
    Place patty pans on baking tray and fill with cooled mixture.
    Top with a little Parmesan cheese and ¼ teaspoon butter

    Bake about 10 minutes until mixture is bubbling

    Just a quick aside I am looking after our eldest grandchildren Sophia and Joseph and I had to leave some food for my husband while I went off to stay at their house.
    Once again, pantry and freezer cooking.

    Following a theme here is another Baked Pasta recipe which I am going to enter into the

    Presto Pasta Nights hosted this week by Michelle from Greedy Gourmet
    Another yummy Pasta bake
    Tuna and Tomato Spaghettini Bake

    200 gms spaghettini
    (I used this as it was in the pantry you could use any pasta)
    2 tablespoons butter
    1 onion finely chopped
    1 chili finely chopped
    1 stick celery finely chopped
    1 doz cherry tomatoes
    Slosh white wine
    Sea salt and pepper

    2 tablespoons flour
    1 cup milk

    1 tin tuna
    Chopped parsley
    Grated cheese.

    Melt the butter
    Add onions chili and celery and soften
    Add tomatoes
    Season to taste
    Add flour
    Cook for a few minutes to get rid of the flour taste.
    Add white wine
    Stir in well and cook for a couple more minutes
    Add milk and stir till smooth
    Cook for about 5 minutes
    If it looks too thick add some more milk
    Add tuna, chopped parsley
    Add spaghettini
    Mix well

    Pour into ovenproof dish and cover with grated cheese
    Cook 190C about 25 minutes till golden and bubbly.

    Quick, easy and delicious

    Hey this weekend on Disney Channel was the TV Premier of

    Hannah Montana/Mylie Styrus, Best of Both Worlds Concert in 3D.

    The kids had KFC take out (a treat) and sat down to watch the movie.

    Isn’t that cute they look like aliens. They loved it. Danced and sang
    PS Took the 2 eldest grandchildren to Mamma Mia that morning. They loved it.
    So did I…my 2nd visit, it's fabulous.


    Ruth Daniels said...

    the tasty savories look awesome and the pasta bake certainly will keep hubby happy while you're playing with the grandkids.

    Thanks for sharing the pasta bake with Presto Pasta Night...and the cute aliens with us too.

    Have fun!

    Michelle said...

    Your husband must certainly enjoy having such an enthusiastic and great cook in the house. :-)

    So Simple said...

    Ladies only too happy to be involved with PPN

    AudreyO said...

    Why is it that kids will choose KFC over those wonderful home cooked meals? :)

    So Simple said...

    Audreyo It's the treat feel nothing like the thought of deep fried junk!

    Barbara said...

    I love white bread and make no apologies for eating it. I loved Mumma Mia too.

    Arfi Binsted said...

    i don't really eat bread but john and kids do. i prefer rice hehehe... yep, we had 2 gold medals now but i missed vallerie vill's throw. it was way pass my bedtime. do you have a new haircut? look lovely :)

    So Simple said...

    Yes Barbara I think Mamma Mia and white bread fall in the same category. Light and fluffy and Fabulous.

    Thanks for the compliment Same hair only longer I think...What a weekend for sport wasn't it just great.