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Posts Tagged ‘colander’

What you need:

300g  extra fine green beans
75g  dry cured un-smoked back bacon
4 shallots, finely sliced
2 garlic cloves, thinly sliced
1tsp thyme, chopped
2tsp  basil infused olive oil
2tsp toasted pine nuts

What you do:

Place a small pan of water on the stove and once bubbling pop the beans in for 2-3 minutes, drain into a colander and refresh under cold water.

Place a large frying pan onto a medium heat and add the basil infused oil. Then add the bacon and shallots and cook for 5 minutes until soft and the bacon has crisped up a little.

While this is going on add the sliced garlic and fry for a minute or so until you have a wonderful aroma of bacon, garlic and shallot. By which time add the beans and cook for 2-3 minutes along with the fresh thyme. Once you feel the beans are hot enough, season to taste and serve garnished with toasted pine nuts.

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What you need:

10 Lasagna noodles
2 packages (10 oz. each) frozen chopped spinach (drain well by squeezing spinach down in colander with wax paper)
1/2 cup chopped onion
1 tbsp oil
1 cup grated raw carrots
2 cups sliced fresh mushrooms
15 oz / 425g  tomato sauce ( 1 tin)
6 oz /170g tomato paste (1 tin)
1/2 cup chopped pitted rip black olives
1 1/2 tsp dried oregano
1 cups cream-style cottage cheese
1 lb / 454g sliced Monterey Jack cheese
1/4 cup grated Parmesan cheese

What you do:

Pre heat the oven to 190C / 375F / gas mark 5.

Prepare noodles, drain.
Prepare spinach according to package (or simply defrost ahead of time)
Sauté onion in oil, till soft. Add carrots and mushrooms; cook until crisp-tender. Stir in tomato sauce, paste, olives, and oregano.
Grease 13 x 9 x 2 inch casserole pan.
Layer 1/2 each noodles, cottage cheese, spinach, sauce mixture, and 1/3 cheese. Repeat placing remaining 1/3 Monterey Jack cheese on top. Sprinkle with Parmesan cheese.
Bake in the oven for around 30 minutes.

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what you need:

½ Red/purple cabbage, chopped
½ Green cabbage, chopped
3 carrots, grated
½ cup macadamia nuts (Optional)
¼ cup pine nuts (optional)
3 tbsp lemon juice
1 tsp garlic, crushed
¼ cup olive oil
1 cup green leafies (i.e. rocket or spinach leaves)
1 tsp vegetable stock

what you do:

Make a vegetable stock by adding your vegetable stock cube to water, and mixing.
Pour this over your chosen amount of cous cous, and leave to soak in a flavour.
Wash all your vegetables in a colander.
De-seed and slice all your bell peppers, and put in a bowl to one side.
Slice your tomato and put in the bowl also.
Add sweet corn to the bowl.
Chop your spring onion and add to the bowl.
Stir your cous cous and ensure the stock is soaked in. Now add your bowl of vegatables to the cous cous and mix in evenly.
Served best cold, with meat/fish of your choice

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What you need:

3   medium  sized zucchini (courgette)
4 oz /115 g  self-raising flour
4 oz /115 g parmesan finely grated
3 shallots ( trimmed & thinly sliced)
1 egg, whisked
2 oz / 55 g fresh  parsley (chopped)
2 tsp dried oregano leaves
1 tsp salt
1/4 tsp ground nutmeg
4 tsp olive oil

What to do:

Trim the ends from zucchini. Coarsely grate the zucchini (Courgette).  Place in a colander and squeeze out as much excess moisture as possible then transfer to a bowl. Stir in the self-raising flour, parmesan, shallots, egg, parsley, oregano, salt and nutmeg.

Heat 2 tsp olive oil in a non-stick frying pan over medium-high heat. Drop four 2-tablespoonful measures of zucchini (courgette) mixture into pan. Cook for 1 1/2 minutes each side or until golden and cooked through.

Transfer to a plate lined with paper towel.

Repeat with 2 tsp olive oil and remaining zucchini mixture.

Serve hot.

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What you need:

1 lb of potatoes ( peeled )
2 tbsp olive oil or butter
2 cloves of garlic, (peeled)
2 springs of rosemary, (chopped)

What to do:

Cook potatoes in a pan of boiling water for around  4-5 minutes.
Drain the potatoes in a colander (they’ll turn out crispier if you let them drain well)
Heat  the oil or butter in a non-stick frying pan then add the  potatoes.
After around minute, add the  cloves of garlic to the frying pan. Stir and toss well as they cook.
When the potatoes are turning golden brown, add the rosemary and stir through thoroughly
When the potatoes are golden brown on all sides they’re ready to eat.

Serve hot.

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