FUSS-FREE LASAGNE

INGREDIENTS:

500gr mince
2 cloves garlic, crushed
250gr button mushrooms, sliced
600ml tomato pasta sauce
500gr fresh lasagne sheets
100gr baby English spinach
200gr low fat ricotta cheese
150ml can reduced fat evaporated milk
1/2 cup grated reduced fat cheddar cheese

METHOD:

1. Preheat oven to 200C (400F)
2. Heat a large non stick fry pan, add the mince and cook for 5 mins til browned.
3. Add garlic, mushrooms and tomato pasta sauce, bring to the boil.
4. Reduce heat and simmer for 10 mins.
5. Spoon 1/4 cup of meat sauce into the bottom of a rectangular ovenproof dish.
6. Top with a layer of lasagne sheets and half of the meat mixture.
7. Top with another layer of lasagne sheets, half of the spinach leaves and the combined ricotta and evaporated milk.
8. Follow with another layer of lasagne sheets. Continue layering with the remaining ingredients, finished with a layer of lasagne sheets topped with the spinach and ricotta mixture.
9. Sprinkle with grated cheese and bake for 30-40mins or until the cheese is golden and lasagne sheets are cooked through.

Serves 8

Accompany with salad or vegetables and garlic bread.

HANNY'S SPAGHETTI BOLOGNAISE

INGREDIENTS:

1 pkt spaghetti
2 - 3 onions chopped
2 - 3 cloves garlic crushed
2 bacon rashers chopped
1/2 stick cabana chopped
Tin Leggo's Tomato Paste
1/2 lb mince
1/2 green pepper chopped
2 sticks celery chopped
1 chicken stock cube
pepper & salt to taste
1/2 teas nutmeg
1 teas cummin
2 cups water

METHOD:

Fry onions, bacon, cabana, green pepper and celery together until soft and sweated.
Put to one side as Hanny does it or just add the mince as I do it :) Add 1 teas oil if necessary.
When mince has been browned, add spices, stock cube, tomato paste and water.
Stir well.
Simmer for 15 mins or so.

Meanwhile cook the spaghetti, drain and add to the bolognaise when it is done. Or you may choose to put the spaghetti on the individual plates and spoon the bolognaise over the top.
Sprinkle with Parmesan cheese and serve.
You can add a salad/vegetables/garlic bread if you choose.

Bon Appetite!

PASTITSIO

INGREDIENTS:

MEAT SAUCE
1 tbs olive oil
500gr veal, minced
3 cloves garlic, chopped
1 lge onion, finely chopped
2 x 440gr cans chopped tomatoes
1 1/2 cups white wine
1/2 cup tomato paste
1 cinnamon stick
3 bay leaves

CHEESE SAUCE
180gr butter, chopped
1 cup Plain flour
1 1/2 litres milk
1/2 teas ground nutmeg
salt & pepper to taste
3 eggs, lightly beaten
1 1/2 cups grated tasty cheese
pasta
500gr macaroni or small tubular pasta

METHOD:

MEAT SAUCE
Heat oil in large heavy based saucepan.
Add meat and cook, stirring for 4-5 mins or until colour starts to change.
Add garlic and onion, cook 2-3 mins or till onion is soft.
Add blended tomatoes, white wine and tomato paste, stir to combine.
Add the cinnamon stick and bay leaves.
Cook uncovered for 40-45 mins or until most of the liquid has evaporated and a thick sauce has formed.

CHEESE SAUCE
Melt butter in a large heavy based pan.
Remove from heat and add the flour, stir and return to heat and cook 1-2 mins.
Remove from the heat and add the milk gradually stirring till mix is smooth.
Return to heat and whisk continually until the mix boils.
Stir in the nutmeg, and season with salt and pepper.
Simmer uncovered for 5 mins or til sauce is thick and glossy.
Remove from heat and let stand for 5 mins before adding the beaten eggs and cheese.
Beat to combine.

TO MAKE PASTA
Cook pasta, drain and add to the meat sauce and combine.

TO ASSEMBLE

Preheat oven to 180C.
Brush a large ovenproof dish, 38 x 26 x 6cm with melted butter and oil.
Place the combined pasta mix in the prepared dish.
Pour the cheese sauce over the top and spread evenly.
Bake for 55-60 mins.
Allow to stand 10 mins before serving.
Cut into squares and serve with crusty bread and Greek Salad.

PEPPERED CHICKEN PASTA

INGREDIENTS:

400gr chicken breast, cut into strips, no skin
100gr pastrami shaved
1 green capsicum, diced
1 tbs canned green peppercorns drained
1/2 cup skim evaporated milk
1 tbs wholegrain mustard
250gr any cooked pasta
1 teas chicken stock powder

METHOD:

Cook chicken till brown, add pastrami, capsicum and peppercorns and cook 5 mins.
Reduce heat, stir in mustard and stock powder combined with milk.
Add pasta and toss to combine.
You can bulk up the meal with vegetables.
Heat through and serve.

CHICKEN STOGANOFF

INGREDIENTS:

2 tbsp oil
500g chicken, sliced
1 large onion, sliced
200g mushrooms, sliced
1 ½ tsp paprika
1 tsp oregano
200g light sour cream
50g tomato paste

METHOD:

Heat oil in a large pan and pan fry chicken.
Remove the chicken and set aside.
Fry the onions and mushrooms for 4-5 minutes then add in the paprika and oregano.
Cook a further 1-2 minutes.
Add the chicken back into the pan with the sour cream and tomato paste.
Simmer gently for 15 minutes and serve with fettuccine or rice tossed with fresh parsley.

CHICKEN AND SPAGHETTI

INGREDIENTS:

1 chicken
oil
1 green/red pepper
1 onion
440gr can tomato soup
spaghetti
garlic
grated cheese

METHOD:

Cook chicken, cool and then break into pieces for serving.
You may choose to cook the chicken in an electrical frypan on highest heat for a bit and then down lower for 1/2 - 3/4 hr.
Salt one side and then the other after turning.

To prepare the sauce - fry the sliced capsicum, garlic and onion.
Then add the tin tomato soup and 2/3 tin of water.
Heat through.
Now add chicken pieces and let sit for a few hours.

Cook spaghetti, drain and pour into heated dish. Pour chicken sauce over this.
Grate cheese over top.
Serves quite a few people.

AMAZING LASAGNE

THIS RECIPE MAKES TWO LARGE SLABS OF LASAGNE

TOMATO SAUCE INGREDIENTS:

2 large cans Italian style peeled tomatoes
4 x 220gr cans tomato paste sauce
2 teas salt
3 teas dried oregano

ONION INGREDIENTS:

2 cups onions minced
2 cloves garlic minced
1/3 cup olive oil

MINCE INGREDIENTS:

1 kg minced beef
2 teas salt

LASAGNE INGREDIENTS:

lasagnE noodles (fresh lasagne pasta is delicious)
340gr Ricotta or cottage cheese (at least)
150gr grated mozzarella cheese (at least)
230gr grated parmesan cheese (at least)

METHOD:

Start simmering the Tomato Sauce ingredients.
Saute the Onion ingredients until golden.
Then add the Mince ingredients.
Cook till beef loses it red colour.
Then add the lot to the Tomato Sauce.
Simmer for 2.5 hours, stirring occasionally.

Now build the lasagne in two 30 x 20 x 6.5cm dishes.
In the bottom of each dish, put a thin layer of sauce.
Then a layer of lasagne noodles (either fresh or dried).
Next a layer of cheese (lots of cheese).
Repeat twice more (sauce, noodles, cheese).
Then the final layer of cheese is covered once more in sauce.
Then add a dusting of parmesan cheese.

Bake at 180C for 40mins.
Remove and let stand for 10 mins.
The lasagne can then be cut for serving.

Lots of servings in this recipe.

SCRAMBLED EGG AND SPAGHETTI

INGREDIENTS:

4 or 5 eggs
pinch salt
1 tbls water
1/2 can spaghetti

METHOD:

Beat eggs then add salt and water.
Pour into heated oiled saucepan.
Stir frequently.
When almost cooked but still wet add spaghetti.
Heat through.
Serve hot on toast.