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 Amazon.com 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.
Milk
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.