Chicken Lasagna without pasta

Prep time max 10 minutes Cooking time 20-25 minutes
Serves 2-3 Calories 755 in total

  • 150g cooked skinless chicken, cut or torn into bite size pieces
  • 100g grated cheese, lactose free
  • 1-2 courgette thinly sliced slightly on an angle to be used instead of lasagna
  • 1 onion finely chopped
  • 1 tin of peeled tomatoes
  • 2 garlic cloves
  • Salt and black pepper.
  • A prise of mixed herbs, thyme.
  • Sweet Spanish paprika Grated nutmeg
  1. Preheat oven to 200° C.
  2. In the meantime, use a food processor to chop the onions, garlic and tomatoes.
  3. Spread the chicken pieces in a large lasagna dish.
  4. Spread the tomato mix over the chicken pieces.
  5. Cover the dish with a layer of sliced courgettes.
  6. Finish with a layer of grated cheese
  7. Dust with paprika and a touch of nutmeg
  8. Place in oven and cook for 20 to 25 minutes at 200°C.
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Super healthy dinner for one

Calories: 380 cooking and prep time max 15 minutes
For the stir-fry:
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  • 100g cooked chicken, diced roughly.
  • ½ medium sized onion, chopped
  • ½ courgette, julienned
  • 1 clove garlic, pressed
  • 3 cherry tomatoes, halved and quartered
  • 1 tsp olive oil
  • 5g butter
  • Salt, pepper and herbs to taste.

For the rösti:

  • 1 medium potato, grated and washed (after grating)
  • 1 tsp olive oil
  • 5g butter
  • Salt, pepper, garlic salt and onion salt.

Start the stir-fry:

  1. Melt the butter and oil in a wok.
  2. Add the onions, garlic, tomatoes and herbs; let simmer for 2 minutes stirring now and again.
  3. Lower the heat and add courgettes and chicken, stir it, cover with lid and leave simmering for 5 minutes.

In the meantime, make the rösti.

  1. Rinse the grated potato in cold water, squeeze as much water from the rinsed potato.
  2. Heat the oil and butter on a separate frying pan.
  3. Shape the potato on the pan like a pancake. Use a spatula to press and shape the rösti.
  4. Sprinkle the potato pancake (one side only) with the herbs.
  5. Fry on medium heat for 5 minutes on both sides.

Venison Stroganoff

Serves: 2-3 Prep: 10 minutes Cook: 2 ½ – 3 hours Ready in: 3+ hours

Ingredients

3 tbsp olive oil
500g diced venison
1-2 cloves of garlic, minced
1 large onion, chopped finely
1 can cream of mushroom soup
.. or 500ml homemade mushroom soup*
½ the can of water (keep for later)
1 tsp salt
1 tsp ground black pepper
1-2 bay leaves
½ tsp mixed herbs
1-2 sprays of fresh thyme or 1tsp dried thyme
A pinch of nutmeg

* See ”My Gluten and Milk Free Mushroom Soup”

Directions

  1. Pre-heat oven to 180°C.
  2. Heat the olive oil in a large frying pan over medium-high heat.
  3. Cook the venison in the hot oil until browned on all sides, about 5-8 minutes.
  4. Once browned, remove from the frying pan with a slotted spoon and put aside, leaving the remaining oil in the frying pan.
  5. Reduce the heat to medium-low, add the onions and garlic; and fry until translucent.
  6. Pour the contents into a Dutch oven or ovenproof dish, add the meat and the remaining herbs.
  7. Add the can of mushroom soup to the Dutch oven, rinse the can with water and then.
  8. Clean the frying pan with the water; and add to the Dutch oven.
  9. Cover, and cook in oven for 2½-3 hours, or until the venison is tender;
    check now and again making sure that the liquid hasn’t totally evaporated.

Thicken the Stroganoff with rice flour, if needed.

Serves: Inside a plain rice ring (the common way to serve Stroganoff)
. . . . . . .or with pasta: Pappardelle, Bucatini, Angel Hair, Orzo, Spaghetti or Penne
Decorate with parley.

Can be frozen – keep for max 3 month, in the fridge for 2-3 days.

Gluten and Milk Free Mushroom Soup

Serves 4 Prep: 10 minutes Cook: 15 minutes Very easy

I came up with this quick and easy Mushroom Soup so that I can feed my food allergy suffering friends and because I needed a mushroom soup for one of my recipes. I must admit that I let it simmer for 30 minutes to reduce the soup.

Ingredients

    • 20g butter
    • 3 tbsp olive oil
    • 1 large onion, finely chopped
    • 3 garlic cloves, minced
    • 300g mushrooms, sliced (use any; but wild ones are tastier)
    • 1 small handful dried porcini; Optional * (see below)
    • 2-3 sprigs fresh thyme, leaves only
    • 500ml chicken or vegetable stock
    • Maybe some extra salt and freshly ground pepper

* This increases the prep time by 30 minutes, as the dried porcini needs soaking for that time.

Method:

  1. Heat the butter and olive oil in a large saucepan
  2. Lower the heat and add the onions and garlic and stir until translucent.
  3. Increase the heat, add the mushrooms and thyme and stir for 2-3 minutes.
  4. Add the stock, cover, lower the heat and simmer for 5-6 minutes.
  5. Remove from the heat, use a stick-blender or a food processor and blitz until smooth

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My Bolognaise sauce

Serves 4 Prep: 10 minutes Cook: 30 minutes Ready in: 40 minutes
I was making lasagna the other day and wanted to refresh my memory so I went to my “Cookery book for my Mother” just to check if I had everything needed to make a bolognaise sauce, and realised I had never actually written how to make this sauce. I know, it’s just something that happens and it was taught to me by both my mother and my Italian grandmother, who would turn in her grave seeing this recipe. She would insist that the sauce should simmer for between 10 and 12 hours. Sorry grandma, we don’t have the time nowadays.

Ingredients

  • 1 tbsp. vegetable/olive/rapeseed oil
  • 1 large onion, roughly chopped
  • 1 clove garlic, crushed
  • 500g minced beef
  • 1½ tin (600g) chopped tomatoes (maybe blended)
  •       or 500g pure “Tomato Passata”
  • ½ tube of Tomato Purée
  • 200ml chicken stock
  •      (or 1 crushed stock cube dissolved in 100ml boiling water)
  • 1 tsp of mixed herbs –
  • or pinch of: sweet paprika powder, oregano, basil, thyme & rosemary
  • 1 pinch of salt & black pepper

Optional ingredients:

  • 1 pinch fresh grated nutmeg or powder
  • 1-2 carrots, roughly grated
  • 1 celery stick finely chopped
  • 1 small glass sherry/brandy/wine

Method:

  1. Add the onions and garlic to a frying pan (or wok) with the oil.
    Fry until the onions are slightly tranluscent.
  2. Add the mince to the frying pan until all of the meat is brown –
    but only just brown as you don’t want your meat burnt.
  3. Once the meat is slightly brown, add the tinned tomatoes (blended – if you want),
    tomato purée, chicken stock and mixed herbs, paprika, salt and pepper if you want.
  4. Cover the pan (or wok) with an anti-splatter lid, lower the heat to just less than half
    and let the sauce simmer for 15-20 min. stirring now and again
  • Serve with pasta or use in a lasagna.

Tip

  • A small glass of sherry/brandy/wine added to the simmering sauce will enhance the taste. Keep the sauce in fridge for 2-3 days or freeze and keep for up 3 months. If frozen: thaw in fridge overnight. Don’t use from frozen.
    .

Gammon to Honey Roast Ham with Crackling

I love home cooked ham at Christmas and New Year. But I also dread cooking it mainly because I am not sure how to cook it. So this year I searched the net, both Danish and English, and was pleasantly surprised at how easy it was. All of the recipes agreed on the cooking time, and I opted for a version of half boiled and half roasting.
I had purchased a small raw gammon joint of 1.4kg and here is how I cooked it.
I wrote this in January 2017; but forgot to post it.
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Prep time 10 minutes Cooking time 20 minutes per 500g
plus 20 minutes
Serves 8 Rest Time 2x 10 minutes

For boiling:

  • 1.4kg gammon joint
  • 5 cloves
  • 3-4 bay leaves
  • 1-2 Onions, peeled and quartered
  • 1 tsp Pepper
  • 1 tsp Mustard seeds

For oven:

  • Many cloves, enough to poke into each diamond
  • 1 tbsp Honey
  • 1 tbsp Mustard
  1. Place the gammon in a saucepan, cover with water add 5 cloves, bay leaves, onions, pepper and mustard seeds.
  2. Bring to boil, then lower the heat and let simmer for half the total cooking time.
  3. Remove from saucepan and let it rest for at least 10 minutes.
  4. Now remove the rind leaving as much as possible of the fat on the gammon.
  5. Crisscross the fat with a knife making a diamond pattern.
  6. Mix the honey and mustard, and spread it over the fat
  7. Then poke each diamond with a clove.
  8. Place in a 180°C oven for the remaining time. Keep an eye on the joint and cover with foil if it colours too much.
  9. Remove from oven and leave to rest for 10 minutes before serving hot.

Make the Crackling:

  1. Once the rind is removed slice it into bite size
  2. Place all the pieces on a shallow baking tray
  3. When finished place another tray on top to prevent the slices curling
  4. Place in the oven with the ham on a lower rack and bake for 10-20 minutes
  5. After 10 minutes remove the upper tray, and salt the cracklings, and bake for 10 more minutes or until cracklings are nicely browned.

PS. The best about the rind is; that it can be purchase from Morrison’s for 40-50p
Just pre-boil the rind (5-10 minutes). The time it takes to heat the oven.

A healthy evening meal

This meal is nearly vegetarian; just remove the pork and you have a very nice dish. Its not too filling and it only takes 5-10 minutes to cook and serve.
evening-meal

  • 1 medium Carrot roughly julienned
  • 1 Pak Choi – cut into 1cm slices (except for the leaves)
  • 5 thinly cut slices of a pork chop
  • ½ onion, sliced finely
  • 1 tsp butter/rape seed oil
  • Herbs: salt, pepper, garlic-salt, mixed herbs
  • Heat the oil in a high sided frying pan
  • Fry the onions until translucent
  • Add the julienned carrots and fry for approx. 5 minutes
  • Then remove from pan; but leave the juices
  • Fry the pork adding the herbs to taste.
  • When the pork is sealed re-add the carrots and onions.
  • Also add the chopped Pak Choi and leaves, stir a little
  • Cover with lid and reduce the heat to minimum.
  • Leave simmering for 3-5 minutes; and then serve.

This meal is nearly vegetarian; just remove the pork and you have a very nice dish. Its not too filling and it only takes 5-10 minutes to cook and serve.