Sunday, 25 March 2007

Mushroon, Spinach & Philly Pasta

yet another random one for you!

I fried off a largish mushroom in some butter with a clove of garlic crushed and then added some mixed herbs.

I then added in a defrosted "portion" of frozen spinach and cooked it off for about 2 mins.

I then stirred in 2 spoons of philly, and mixed it all together for another 2/3 mins until it all melts together and looks like a sauce.

I served it with pasta shells, and the sauce all his in the shells as it is supposed to. A total sucess and really quick in an emergency!

Monday, 19 March 2007

Mini Pizzas

I am afraid this is another of my random recipes - but here goes!

I bought a packet of ready mix dough mix, the sort you just mix up with water and kneed for 5 mins. I cut out the dough with a pastry cutter.

I made a topping by draining and chopping 2/3 whole tinned tomatoes with some mixed herbs, and spread just a little on each pizza.

this time |I topped with some grated courgette and mushroom, but I have made them for christmas with lots of different toppings (ham & pineapple, mushroon sweetcorn & pineapple, pepperoni etc etc).

I used cheddar cheese this time, but there is no reason I know of not to use mozzerella (except if you forgot to buy some like me!!)


Saturday, 3 March 2007

AK's lovely lentils - from Em!

Lovely Lentils -from Annabel Karmel book

Adding lentils to a baby puree provides a good source of protein and beta-carotene and also folate, fibre and vitamin C.

30g (1oz) butter
125g (4oz) leeks, finely sliced
30g (1oz) celery, chopped
30g (1oz) red pepper, cored, de-seeded and chopped
60g (2oz) red lentils
100g (4oz) 1 medium carrot, peeled and chopped
250g sweet potato, peeled and chopped
1 bay leaf
15 fl oz vegetable stock or water

Melt the butter in a saucepan and saute the leeks for 2 to 3 minutes.
Add the celery, red pepper and carrot and saute for 5 minutes.
Add the lentils, saute for one minute, then add the sweet potato and bay leaf and pour over the stock.
Bring to the boil, then reduce the heat, cover and simmer for about 30 minutes, or until the vegetables and lentils are tender.
Remove the bay leaf and blend to a puree or mash (i generally mash)


MAKES 6 PORTIONS i freeze them in small pots and defrost them as and when. We also eat it, great with lamb but know your a veggie.

Dh loves it, if he's making tea you can guarentee thats what we get! And Will sometimes has it on toast.

Em x