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All posts by Heather
Family Noodle Bake
- I first made this when I had a huge amount of Spag Bol left.
- You need a quantity of your favourite Italian meat sauce and a quantity of cooked pasta. The amounts are so-o-o variable it is hard to say how much of each and Pasta can be anything but I usually use spaghetti or penne.
- Enough white sauce to cover your chosen dish.
- Grated cheese to cover top. I use cheddar and parmesan mixed but either alone would do
Mix the meat sauce with the cooked pasta and place in a buttered dish. Pour over the white sauce and cover with grated cheese.
I would usually chill at this point for use later or this also freezes well. if frozen thaw in fridge overnight before use. Heat in oven at 170c until golden and bubbling.
Italian Beef and Macaroni bake
- Basically I make this by putting a layer of bolognese sauce in a shallow dish. Cover with a layer of macaroni cheese. Cover this with a layer of grated cheese. This can then be kept until ready to serve when you put it into the oven at about 170 until hot and bubbling. This also freezes well although I always thaw in the fridge overnight before reheating.
As you can imagine this can be made any size from 2 portions to 20 depending on occasion so is very good for a big crowd
Parsnip Potato and Gruyere Bake
- For Four people
- 1lb potatoes
- 1lb parsnips
- 4oz gruyere(grated)
- 2 tbsp single cream
- pepper
Peel and chop potatoes and parsnips.
Boil together until tender then mash with pepper and cream. Stir in 3/4 of the gruyere and place the mixture in a buttered ovenproof dish. scatter over the rest of the gruyere. Can be made to this point the day before .When serving put into oven at 180 for 40 minutes until heated through and golden
Mulligatawny Soup
- Quantities here are VERY flexible depending on the size of your pot and the number of portions. I have never been very good at making a half pot of anything! The basic ingredients however are as follows.
- Oil
- chopped onion
- chopped celery
- chopped carrot
- curry powder (i have recently discovered schwartz crushed medium madras powder )
- Chopped apple
- chopped tomatoes
- brown basmati rice if possible but white will work
- a small amount of red lentils
- chicken stock
Heat the oil in your soup pot. Sweat the onion celery and carrot for a few minutes then add the curry powder. Stir around for a few minutes then add all the other ingredients. Simmer for half an hour then check for salt and pepper. Thats it basically although I have been known to add chopped coriander if available.